Lasagna soup is the perfect way to enjoy all the flavors of lasagna in a cozy, comforting bowl. It’s got everything you love—savory Italian sausage, rich tomato sauce, tender pasta, and melty cheese—all simmered together for a hearty meal that’s perfect any time of year.
What’s great about lasagna soup is that it’s super easy to make, even if you’re not a pro in the kitchen. It’s one of those meals that fills your house with amazing smells; everyone will ask for seconds. Honestly, I think this recipe might be even better than traditional lasagna! Plus, there’s only one pot to clean up, which is always a win.
Why You’ll Love It
- Easy to Make: Unlike traditional lasagna, which can take forever and uses tons of dishes, lasagna soup comes together quickly in just one pot.
- Less Cleanup: Since it’s all made in one pot, you’ll spend less time cleaning and more time enjoying dinner.
- Great Leftovers: This soup tastes even better the next day! The flavors meld together perfectly, making it an ideal meal prep option.
- Perfect for Cold Days: On a chilly day, there’s nothing more comforting than a bowl of this hearty, cheesy soup.
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Olive oil: Adds flavor and helps cook your veggies and meat.
- Italian sausages (mild or hot): The main flavor booster in the soup.
- Sweet onions: Adds a bit of sweetness and texture.
- Garlic: Gives a nice, rich flavor.
- Oregano: Classic Italian herb that makes everything better.
- Red pepper flakes: Add a little heat or more if you like spicy peppers!
- Salt: Essential for bringing out all the flavors.
- Tomato paste: Thickens the soup and gives a concentrated tomato flavor.
- Diced tomatoes: Forms the rich base of the soup.
- Chicken broth: Helps all the flavors come together.
- Bay leaves: Adds a subtle, aromatic touch.
- Fusilli pasta (or any curly pasta): Adds texture and soaks up all that yummy broth.
- Fresh basil: Adds brightness and freshness.
- Ricotta cheese: Creamy and mild, it gives the soup that lasagna feel.
- Mozzarella cheese: Melts into a gooey, delicious topping.
- Salt and pepper: Adjust these to taste for the perfect balance.
How to Make Lasagna Soup
Follow along to learn how to make Lasagna Soup!
- Step One: Heat the oil in a large pot over medium heat. Add the sausage and break it up with a wooden spoon so it’s not in big chunks. Cook for about 5 to 7 minutes until it’s no longer pink. Drain the excess fat.
- Step Two: Add the onions and cook for about 7 minutes until softened. Add the garlic, oregano, salt, and red pepper flakes and cook for an additional minute.
- Step Three: Stir in tomato paste and cook for another minute.
- Step Four: Add tomatoes with the juices, chicken broth, and bay leaves and bring to a boil. Reduce heat to minimum and cover and simmer for about 30 minutes.
- Step Five: Increase the heat to medium-high, add the uncooked pasta, and cook for about 10 minutes or until it has the desired tenderness. Remove from heat and remove the bay leaves.
- Step Six: Stir in the fresh basil and season with salt and pepper.
- Step Seven: Add a dollop of ricotta to each bowl to serve. Top with the soup, and then sprinkle mozzarella cheese on top.
What to Serve with It
- Simple Green Salad: A light, fresh salad perfectly complements this hearty soup.
- Garlic Bread: Because every soup needs some bread for dipping!
- Steamed Vegetables: Add some extra veggies on the side for a balanced meal.
- Focaccia or Italian Bread: Perfect for soaking up every last drop of the soup.
Variations and Substitutions
- Meat Options: Swap the sausage for ground beef, turkey, chicken, or even a plant-based alternative if you prefer.
- Veggies: Add bell peppers, mushrooms, zucchini, or spinach for extra nutrients and flavor.
- Pasta Choices: Feel free to use lasagna noodles, rigatoni, or small shells instead of fusilli. You can also opt for whole-grain or gluten-free pasta.
- Cheese: While ricotta is traditional, try using cottage cheese, Parmesan, or even feta for a different twist.
Is It Spicy?
I like my soup a little on the spicy side. If you prefer less heat, use mild Italian sausage and less of the chili flakes, or even omit them altogether. I find the ricotta cheese balances it out, though, and adds an extra element of creaminess.
What Type of Pasta is Best?
For lasagna soup, I tend to buy fusilli pasta. But if you can’t find that variety, reach for other curly pasta. I have also broken up lasagna noodles into smaller pieces and used them.
Can I Use Ground Beef Instead?
Sure! You can swap the ground beef for ground turkey or do 50 percent beef and 50 percent sausage. I love the flavor of sausage in the soup, but it is not a must.
Storage Instructions
Transfer the soup to an airtight container and store it in the fridge for up to 3-4 days. This is great for meal prepping for part of the week, and it reheats beautifully.
Can You Freeze?
Yes, you can freeze this soup. Do not put the cheese or ricotta cheese on top. If you have the ricotta in the soup, it won’t reheat properly; it will separate. So what I do is take the soup I know we won’t eat and pour it into a freezer bag or even an airtight container. Then, freeze for up to three months. Then, when you go to reheat, top with your ricotta cheese and shredded cheese and serve.
If you want to meal-prep, I recommend cooking the soup up and leaving out the pasta. Cool and then freeze for up to three months. When you are ready to reheat, bring to a boil, toss in your noodles, and cook until done. I find the pasta will offer the best texture this route, but it freezes well the other way, too.
How to Reheat
You can reheat it in the microwave. Or grab a pot and warm it up on the stove low and slow. Stir often so it doesn’t stick to the bottom of the pan.
Lasagna Inspired Recipes
You might also like Hamburger Soup, Slow Cooker Beef Brisket and Vegetable Soup, Tortellini Soup and Hodge Podge Soup.
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Lasagna Soup
SAVE THIS RECIPE!
Ingredients
- 1 tbsp extra virgin olive oil
- 4 Italian sausages mild or hot, casings removed
- 2 sweet onions chopped
- 4 cloves garlic minced
- 2 tsp oregano
- 1 tsp red pepper flakes
- ¼ tsp salt
- 2 tbsp tomato paste
- 1 can diced tomatoes 28 oz can
- 6 cups chicken broth
- 2 bay leaves
- 1 cup fusilli pasta or any other kind of curly pasta, uncooked
- 2 tbsp fresh basil chopped
- 1 cup ricotta cheese
- 1 cup mozzarella cheese shredded
- salt and pepper to taste
Instructions
- Add the oil to a large pot over medium heat. Add in sausage and break it up with a wooden spoon so it’s not in big chunks. Cook for about 5 to 7 minutes until it’s no longer pink. Drain the excess fat.
- Add onions and cook for about 7 minutes until softened. Add in the garlic, oregano, salt and red pepper flakes and cook an additional minute.
- Stir in tomato paste and continue to cook for another minute.
- Add in tomatoes with the juices, chicken broth and bay leaves and bring to a boil. Reduce heat to minimum and cover and simmer for about 30 minutes.
- Increase the heat to medium-high and add in uncooked pasta and cook for about 10 minutes or until pasta is desired tenderness. Remove from heat and take out the bay leaves.
- Stir in the fresh basil and season with salt and pepper.
- To serve, add a dollop of ricotta to each individual bowl. Top with the soup and then sprinkle mozzarella cheese on top.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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