Lasagna Soup is one incredible soup recipe that you will want to try. It gives you the flavors of lasagna but in a soup form that is hearty and will stick to your ribs. Warm up on a cold day, or get that Italian pasta craving in this lasagna soup recipe.
In my opinion, this recipe for Lasagna Soup is even better than the real thing! Don’t get me wrong, I love lasagna. But Lasagna Soup? Even better! I made a batch up this week and it did not last long. I’ve been craving a bowl of it ever since and will have to make it again soon.
The recipe itself is very straightforward. I appreciate that I only have to dirty one pot to make it. Everything cooks right on the stove. My house smelled so good!
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Is Lasagna Soup 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 Used in Lasagna Soup
For lasagna soup, I tend to buy fusilli pasta. But if you can’t find that variety reach for any other curly pasta. I have also even broken up lasagna noodles into smaller pieces and used that as well. It is kind of use what you have, and it will work and taste fantastic.
Can I Use Ground Beef Instead of Italian Sausage in Lasagna Soup Recipe
Sure! You can swap out with ground beef, do 50 percent beef and 50 percent sausage as well. I love the flavor of sausage in the soup but it is not a have to have. You could even use a ground turkey if you wanted a leaner protein.
How Do You Make Lasagna Soup
Start by adding oil to your large pot, and cook the sausage. Once it is no longer pink, drain off excess fat. Then toss in onions until softened. Next goes in your garlic, oregano and pepper flakes. Cook until blended, then pour in tomato paste.
After that cooks for a minute, toss in your tomatoes and juices along with bay leaf and chicken broth. Reduce heat and allow it to cook covered for 30 minutes simmering.
Turn the heat up and toss in the pasta, and let it cook for around 10 minutes or until the pasta is cooked. Remove the bay leaves and stir in fresh basil and season with salt and pepper.
Ladle up your soup and top with ricotta cheese and a sprinkle of mozzarella cheese.
Tools Needed for Lasagna Soup
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How to Store Leftover Italian Lasagna Soup
You will want to transfer soup to an airtight container and store in the fridge for up to 3-4 days. Use your best judgment in terms on if the soup has gone bad or not.
This is great for meal prepping for part of the week. It reheats beautifully.
Best Way to Reheat Soup
Typically you will find zapping in microwave for a fast heat up. Or grab a pot and warm it up on the stove low and slow. Stir often so that it doesn’t stick to the bottom of the pan.
Once it is warmed up, top with cheese and ricotta.
Can You Freeze Lasagna Soup
Yes, you can freeze this soup. Do not put the cheese on top or ricotta cheese. 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 into a freezer bag or even airtight container. Then freeze up to three months. Then when you go to reheat, then top with your ricotta cheese and shredded cheese and serve.
If you want to meal prep, what I recommend is cooking the soup up, and leave out the pasta. Cool and then freeze for up to three months. When you are ready to reheat bring to a boil and toss in your noodles and cook until done. I find the pasta will offer the best texture this route, but it does freeze well the other way too.
You might also like this Tortellini Soup and Hodge Podge Soup.
- 1 tablespoon extra virgin olive oil
- 4 Italian sausages (mild or hot), casings removed
- 2 sweet onions, chopped
- 4 cloves garlic, minced
- 2 teaspoons oregano
- 1 teaspoon red pepper flakes
- ¼ teaspoon salt
- 2 tablespoons tomato paste
- 1 (28 oz) can diced tomatoes
- 6 cups chicken broth
- 2 bay leaves
- 1 cup fusilli pasta (or any other kind of curly pasta), uncooked
- 2 tablespoons fresh basil, chopped
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- Salt and pepper, to taste
- 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 Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 326Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 46mgSodium: 1230mgCarbohydrates: 23gFiber: 2gSugar: 7gProtein: 18g