This easy lasagna soup recipe is made in one pot with sausage, garlic, onion, an Italian seasoned tomato sauce and creamy cheese. Top with ricotta cheese for the best lasagna in a bowl, it’s comfort food on a cold winter night!
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Family Favorite Lasagna Soup
This time of year soup recipes are definitely on the menu. I’m sharing one of my family’s favorites “tastes like lasagna soup”. The best thing about this recipe is that it’s made all in one pot and is easy to tweak for personal taste.
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 white lasagna soup! They are both an easier take on the classics, but still taste just as delicious.
This dish pairs perfectly with a big chopped salad or my easy garlic bread. It’s definitely a recipe to add to your menu this during the colder months and it’s the perfect comfort food. My kids gobble up this Italian soup recipe, chicken gnocchi and sausage tortellini soup every time!
Why You’ll Love This Recipe
- One pot: All the comfort of lasagna but easily made in one pot with no layering of noodles involved!
- Comfort food: Pasta, cheese and a rich tomato sauce plus all the comforting goodness of a bowl of soup!
- Family friendly: Both kids and adults love this soup, it’s a dinner win!
The ingredient list may look long, but I promise this comes together quickly and contains simple ingredients you might already have! 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.
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.
- Vegetarian lasagna soup: Omit the sausage and add more vegetables with the onion and garlic. Mushrooms, zucchini and yellow squash would work great.
- Fresh herbs: Sprinkle in some fresh parsley right before serving for added flavor.
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 over medium-heat. Add in the chopped onion and cook until tender, about 2-3 minutes. Then stir in garlic and cook an additional minute. Add in the sausage (break up with a wooden spoon) and cook until browned. Drain any 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!
More Ways to Cook Lasagna Soup
- Crockpot: To make crockpot lasagna soup, I would recommend browning the sausage and onions ahead of time. Then add all of the ingredients except the noodles and cheese and cook for 7-8 hours on low or 3-4 hours on high. Separately cook the pasta al dente and add to the crockpot and cook for an additional 15-20 minutes. Stir in the cheese right before serving.
- Instant Pot lasagna soup: In a 6 quart pressure cooker on Sauté mode brown your sausage, onions and garlic. Deglaze pot with broth to loosen any browned bits and prevent Burn. Add remaining ingredients except cheese. Close pot and cook on High 1 minute. Quick Release for al dente pasta. Stir in cheese and serve.
5 star review
“This is my family’s favorite recipe in the world! When I want a recipe that everyone will devour, this is my go-to. Bonus is how fast and easy it is to make this soup. Highly recommend.”-Rachel K
- Cook the noodles until al dente (they’ll continue cooking from the heat of the soup). Don’t cook them all the way or else they’ll be mushy when serving.
- You can also cook the noodles separately if preferred. Then right before serving, add them to the individual soup bowls and pour the soup on top.
- When refrigerated, then noodles will soak up some of the liquid. I’d recommend mixing in more chicken stock or broth when reheating.
- Serve with cheesy garlic bread and an Italian salad for an easy dinner idea!
How to Make Ahead and Freeze
To make ahead: To make ahead, make as directed up to where you need to add your noodles. When ready to eat, remove the soup from refrigerator and bring to a light boil, add uncooked noodles and finish making the soup. Don’t forget to add the cheese!
To freeze: If you have plans on freezing this soup either as leftovers or meal prep, I’d recommend freezing the base of the soup without the noodles and cheese. Noodles tend to separate when frozen and reheated, making them mushy.
When you’re ready enjoy, thaw and then reheat the base of the soup on the stove. Cook the pasta in a separate pot until it’s al dente (slightly firm) and add to the soup. Let simmer for a few minutes, then stir in cheese right before serving.
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- 1 Tablespoon olive oil
- 1 cup chopped onion
- 2 teaspoons minced garlic
- 1 pound mild Italian sausage , casings removed
- 32 ounce container chicken stock
- 30 ounces petite diced tomatoes with juice (two 15 ounce cans)
- 6 ounce can tomato paste
- 1 teaspoon ground oregano
- ½ teaspoon Italian seasoning
- 2-3 Tablespoons freshly chopped basil , more to taste
- 8 uncooked lasagna noodles , broken into bite-sized pieces
- ½ cup grated parmesan cheese
- 1 cup shredded mozzarella cheese , optional
- Kosher salt & pepper , to taste
Ricotta cheese for serving
- Heat the olive oil in a large pot over medium-heat. Add in the onion and cook for 2-3 minutes. Stir in the garlic and cook an additional minute. Add in the sausage (break up with a wooden spoon) and cook until browned. Drain any excess grease.
- Add in chicken stock, tomatoes and tomato paste. Stir until combined and then add the oregano, Italian seasoning and basil. Bring to a light boil and then add in the noodles. Cook for 8-10 minutes, or until the noodles are tender.
- Stir in the parmesan cheese, mozzarella cheese and salt and pepper to taste. Ladle soup into bowls and top with a spoonful of ricotta cheese and more basil if desired.
- You can substitute with ground beef or turkey. I would just add in 1/2 teaspoon extra Italian seasoning.
- You can also sneak in a cup of shredded carrots or zucchini for added veggies.
- If you’d like the soup thinner, add more chicken stock or broth.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!