All of the flavors of lasagna in this easy, comforting Lasagna Soup recipe! This soup is the perfect way to warm up with a taste of Italy.
We are a soup family, and make it quite often at our house! We love this Lasagna Soup, but also check out this Zuppa Toscana, Chicken and Gnocchi Soup, or Broccoli Cheese Soup.
What do you do when it’s a crazy busy week? Deadlines, schedules, school, sports – they all seem to come to head at the same time. It’s easy to skip out on making dinner, because let’s be honest – who wants to add one more to-do to their list when it’s so busy?
On weeks like this, I know to grab for my copy of the I Heart Naptime Cookbook. This cookbook contains over 100 recipes that you can make in under 1 hour. Yes, please!!
This book is filled with all kinds of great recipes. Of course, I will be using the dinner recipes often, but there are also breakfasts, side dishes, party recipes, soups, salads, desserts and so much more. And as a bonus, she even includes some fun things like templates for spice jar labels, cupcake tags, and how make sundae kits. This really is such a fun book!
One of my daughter’s favorite foods is soup. So of course I went to the soup recipes! This Lasagna Soup Recipe was everything that I was hoping it would be. You really do get all of the flavors of lasagna in a bowl.
Ingredients
Olive Oil: I use extra-virgin olive oil, but any oil of your choice will work.
Onion: I like to use a yellow onion, but a white onion will work as well.
Garlic: The garlic adds lots of flavor, so I wouldn’t suggest skipping it!
Sausage: I use mild Italian sausage. Remove the casings before you cook it. For extra heat, you could also use spicy Italian sausage.
Chicken Stock or Broth: Either stock or broth work here. Stock will give you a deeper flavor, but I usually use broth because it’s what I keep on hand.
Diced Tomatoes: I use a can of diced tomatoes. No need to drain them!
Tomato Paste: The recipe calls for one 6-ounce can, which is perfect, but I did use only 2 tablespoons once in a pinch and it worked just fine.
Oregano and Thyme: These are for the Italian seasoning. I like to rub them together in the palm of my hand before adding to release some of the oils.
Fresh Basil: This is outstanding with fresh basil. But if you don’t have fresh, you can use about 1 to 1 1/2 tablespoons of dried basil.
Lasagna Noodles: Because this is lasagna soup, I love to use broken up lasagna noodles. But really, you could use another short cut pasta in place of the lasagna.
Mozzarella and Parmesan: I love this mix of cheeses. You could use all of one or the other, but I like the different flavors each brings.
Salt and Pepper: It’s always important to season well!
Ricotta: The ricotta is an optional ingredient, but I love the creaminess it brings in at the end.
How to Make Lasagna Soup
1: In a Dutch oven or heavy soup pot, heat the oil and cook the onions until soft. Add the garlic and cook for another minute.
2: Add the sausage and cook, breaking it up as it browns.
3: Stir in the chicken stock/broth.
4: Add the tomatoes, tomato paste, oregano, thyme, and fresh basil. Bring it to a boil.
5: Add the lasagna noodles and cook until the noodles are al dente.
6: Add the mozzarella and parmesan and stir until mixed in and melted.
Tips
- This soup is meant to be eaten once it is made. It’s not a good one to sit around for a few hours, or even as much for leftovers, because the noodles cook in the soup. If you want to let it simmer for awhile, or if you are a family that tends to have lots of leftovers, just know that the noodles will soak up the liquid. You can always add more broth, or you can cook the noodles separately and then add them to each individual serving.
- If the sausage is too spicy for little ones, you can use ground beef. Or do a combination of sausage and ground beef to make everyone happy!
- If you plan on freezing the soup, I would leave out the noodles and the cheese. You can add the noodles in as it is reheating, or you can cook the noodles separately.
- The recipe says that the ricotta on top is optional, but I would not recommend skipping it. It was the perfect ending touch for this recipe.
Crock Pot Instructions
1 – Saute the onion and garlic as indicated. Add the sausage and cook until browned. Add this to a slow cooker.
2 – Pour in the remaining ingredients, minus the pasta and the cheese.
3 – When almost ready to serve, cook the lasagna noodles on the stove. Stir the cooked noodles and the cheeses into the slow cooker and let them cook for 15-20 minutes before serving.
What to Serve with Lasagna Soup
The thing I love about this recipe is that it is hearty enough to serve on its own as a meal. Between the sausage and the pasta, it really will fill you up! But if you are looking for something to serve on the side, here are a few ideas:
- A simple baguette, cut into rounds and toasted.
- Cheesy Garlic Bread
- Antipasto Salad
- A mixed salad
- Sauteed Green Beans with Cherry Tomatoes
- Parmesan Breadsticks
Craving lasagna? Here are some more lasagna inspired recipes:
Spaghetti Lasagna
Skillet Butternut Squash Lasagna
One Skillet Lasagna
Lasagna Roll Ups
Chicken Lasagna with Green Chile and Cheese
Mock Lasagna
American Lasagna
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Lasagna Soup
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 cup chopped yellow onion
- 3 garlic cloves minced
- 1 pound Italian sausage casings removed
- 4 cups chicken stock or broth
- 1 can (15-ounce) petite diced tomatoes, with juice
- 1 can (6-ounce) tomato paste
- 1 teaspoon ground oregano
- 1/4 teaspoon ground thyme
- 1/4 cup fresh basil chopped, plus more for garnish
- 8 uncooked lasagna noodles broken into bite-sized pieces
- 1 cup finely shredded mozzarella cheese
- 1/2 cup finely grated Parmesan cheese plus more for garnish
- salt and black pepper
- Ricotta cheese for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and cook for 3 minutes. Stir in the garlic and cook for 1 minute.
- Add the sausage and cook, breaking it up with a wooden spoon as it browns, for about 10 minutes. Pour off any extra grease from the pan and slowly stir in the chicken stock.
- Add the tomatoes with their juice, the tomato paste, oregano, thyme, and basil. Bring to a boil over medium high heat.
- Add the lasagna noodles and cook until the noodles are tender, 8 to 10 minutes. Reduce the heat to low, then stir in the mozzarella and Parmesan. Season with salt and pepper.
- Ladle the soup into bowls and top with Parmesan, fresh basil, and ricotta, if desired.
Super Mommio says
This recipe is straightforward and simple and tastes DELICIOUS too! Also, I love that you only need one pot to cook it all in!
Thank you, Deborah!
ashley says
we make this recipe a few times a month. its my toddler and husbands favorite
GS says
This looks just like my recipe except I use a little canned pasta sauce and beef stock instead of chicken stock. It seems to make a richer broth.
wendy barnes says
Excellent!!!
wendy barnes says
I’ve made this recipe more times than I can count. Always a hit at our house.
I do modify it slightly though.
I use 2 teaspoon dried basil and 1/2 teaspoon of chili flakes. Otherwise I followed the recipe.
Chena says
Delicious! Will definitely make again and share.
Wendy says
Made this about 3 weeks ago. The only thing I changed was the ricotta I subbed a half cup of halfnhalf right at the end. Cause I assumed that the ricotta was for creaminess. This undoubtedly the best new soup I have tried lately. So good that I am making a double batch today so that I can eat it for lunch all week. Thanks for sharing
Roseanne says
This looks and sounds lovely, and a definite must make since the weather finally has cooled down to a point where one would enjoy soup (or anything) hot. I have pinned and will make very soon!
Bryn says
How do you think this soup would work if you prepared the noodles separately and then stored in separate containers for leftovers? The texture of leftover noodles in soup…just, no. I do my chicken noodle soup separately, and love the results, but wasn’t sure if the lasagna soup required some of the pasta starch??? This soup looks fantastic and it will be on the menu plan next week.