Easy Lasagna Soup Recipe

This easy lasagna soup recipe simmers in one pot with tender noodles, sausage, garlic, onion, an Italian seasoned marinara sauce, mozzarella, Parmesan and creamy ricotta.

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Favorite Lasagna Soup Recipe

This time of year soup recipes are definitely on the menu. I’m sharing one of my family’s favorites, easy lasagna soup. The best thing about this recipe is that it’s made all in one pot!

If you love all the delicious Italian flavors like Italian sausage, pasta, tomatoes, garlic, basil and cheese in a traditional lasagna, you are going to love this soup version. I even have a crockpot lasagna soup, too!

Why You’ll Love This Recipe

• One pot: All the comfort of lasagna but easily made in one pot with no layering or even rolling like in these lasagna roll ups!
• Comfort food: Pasta, cheese and a rich tomato sauce in a comforting bowl of soup, my family can’t get enough of this or chicken gnocchi soup and sausage tortellini soup, too!

Easy Lasagna Soup Ingredients

Find the full printable recipe with specific measurements below.

• Italian sausage: I prefer mild Italian sausage, but use your favorite.
• Onion and garlic: Classic aromatic ingredients that add lots of flavor.
• Chicken stock: To thin out the sauce into soup consistency.
• Tomatoes: Two 15 oz cans of petite diced tomatoes with their juices and tomato paste.
• Seasonings: Oregano, Italian seasoning, freshly chopped basil, salt and pepper.
• Lasagna noodles: Regular lasagna noodles broken into smaller pieces or if you can find mafalda pasta that works, too!
• Cheese: Freshly grated parmesan cheese, mozzarella cheese and Ricotta for topping.

How to Make Lasagna Soup

Warm and comforting soup in one pot, it doesn’t get any easier or better than that!

• Brown meat. Heat the olive oil in a large pot on stove top over medium-heat. Add in the chopped onion and cook until tender, about 2-3 minutes. Stir in garlic and cook an additional minute. Add sausage (break up with a wooden spoon) and cook until browned. Drain excess grease.
• Add sauce and spices. Add in chicken broth, tomatoes and tomato paste and stir to combine. Then add in oregano, Italian seasoning and basil. Bring to a light boil.
• Cook lasagna noodles. Add in the uncooked lasagna noodle pieces. Cook for 8-10 minutes, or until the noodles are tender.
• Serve. Add in the parmesan, mozzarella cheese, salt and pepper and stir to combine. Ladle lasagna soup into bowls and top with a dollop of ricotta cheese and fresh basil. You can always add more parmesan if you love cheese. Who are we kidding? More cheese is always a good idea!

Lasagna Soup Variations

• Meat: Can use ground beef, ground turkey or ground pork instead of sausage (although sausage definitely adds more flavor). Add in 1/2 teaspoon more Italian seasoning to compensate.
• Pasta substitutions: If you don’t have lasagna noodles, you can add in other types of pasta like ziti noodles or fusilli.
• Spicy: Feel free to sprinkle in some red pepper flakes for a boost of heat.
• White sauce. Try my white lasagna soup for a different flavor!
• Veggies: Add more vegetables with the onion and garlic. Mushrooms, zucchini, bell peppers and yellow squash or zucchini would work great.
• Fresh herbs: Sprinkle in some fresh parsley right before serving for added flavor.

Storage

• Store: Store leftovers in an airtight container in the refrigerator for up to 4 days. The noodles will soak up some of the liquid while in storage so when reheating add some chicken stock or broth.
• To freeze: If you plan on freezing this soup, I’d recommend freezing the base of the soup without the noodles and cheese. When ready to enjoy, thaw soup, make noodles separately and add to the reheated soup. Stir in cheeses and enjoy.