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Lasagna Soup

The soup in a white bowl.

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.

Lasagna soup in a dutch oven with a ladle.


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

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

Ingredients on a marble counter.

How to Make Lasagna Soup

Follow along to learn how to make Lasagna Soup!

Collage of cooking the sausage and onions.
Collage of adding the spices and tomatoes to the pot.
Collage of cooking the soup in a pot.

What to Serve with It

Variations and Substitutions

The soup in a ladle over a pot.

Is It Spicy?

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    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.

    A bowl of the soup surrounded by ingredients.

    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.

    The soup in a white bowl.

    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. 

    The soup in a white bowl with a spoon.

    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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    5 from 3 votes

    Lasagna Soup

    Created by Stacie Vaughan
    Servings 8
    Prep Time 20 minutes
    Cook Time 55 minutes
    Total Time 1 hour 15 minutes
    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.

    SAVE THIS RECIPE!

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    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.
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    Nutrition

    Serving: 1g | Calories: 326kcal | Carbohydrates: 23g | Protein: 18g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Cholesterol: 46mg | Sodium: 1230mg | Fiber: 2g | Sugar: 7g

    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.

    Course Soups
    Cuisine American
    Keyword lasagna, soup

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