Oh, where do I even begin with this lasagna soup recipe? It feels like just yesterday I was wrestling with a giant baking dish, trying to get those perfect layers of cheesy goodness without everything spilling over. Now, don’t get me wrong, I still adore a classic baked lasagna, but on those nights when the craving hits hard but my energy is low, this soup is an absolute lifesaver. It’s like the comforting hug of a traditional lasagna, but in a bowl, and minus all the fuss. My kids ask for this all the time, and honestly, so do I! It’s incredibly satisfying, packed with all those familiar lasagna flavors – the rich tomato, the savory meat, the creamy ricotta – but in this wonderful, brothy, spoonable format. It’s the perfect solution when you want that hearty, comforting meal without spending hours in the kitchen. If you’re a fan of traditional lasagna but looking for something a bit simpler and just as delicious, you are going to fall head over heels for this lasagna soup.
What is Lasagna soup?
So, what exactly is lasagna soup? Think of it as all the best parts of a classic lasagna, deconstructed and transformed into a flavorful, hearty soup. It’s essentially a rich, tomato-based broth simmered with Italian Sausage, tender pasta pieces, and often finished with dollops of creamy ricotta cheese and a sprinkle of Parmesan. We’re talking about that satisfying depth of flavor you get from slow-cooked tomato sauce, the savory goodness of browned Italian sausage, and the tender chew of lasagna noodles, all swimming in a delicious, aromatic broth. It’s not a thin, watery soup; it’s got body and substance, making it a complete meal in itself. It’s the essence of lasagna, bottled up and served with a spoon. It’s a brilliant way to enjoy those comforting flavors without the multi-step layering and baking process, making it incredibly approachable for even novice cooks.
Why you’ll love this recipe?
There are so many reasons why this lasagna Soup Recipe has earned a permanent spot in my regular rotation, and I just know you’re going to love it too. First and foremost, the flavor is out of this world! It genuinely captures that beloved lasagna taste – the sweet tang of tomatoes, the savory richness of Italian sausage (or whatever your favorite ground meat is!), the hint of garlic and herbs, all melded together into a harmonious bowl of comfort. What I love most about this is the sheer simplicity without sacrificing any of the taste. You get all that decadent flavor in a fraction of the time it takes to make a traditional lasagna. Plus, it’s incredibly budget-friendly. The ingredients are pretty standard pantry staples, making it a fantastic option for feeding a crowd or for a weeknight meal that won’t break the bank. And let’s talk versatility! You can easily adapt this recipe to suit your preferences. Not a fan of sausage? Use ground beef or turkey. Want to make it vegetarian? Swap in plant-based crumbles or extra veggies. It’s also a great way to use up leftover pasta if you have some bits and pieces hanging around. Compared to other hearty soups, this one has a special place because it feels like a treat, like you’ve really cooked something special, even though it’s surprisingly easy.
How do I make lasagna soup?
Quick Overview
This lasagna Soup Recipe is all about building layers of flavor quickly. We start by browning some savory Italian sausage with aromatics, then simmer everything in a rich tomato broth with herbs. The pasta cooks right in the soup, soaking up all those delicious flavors, and we finish it off with a creamy ricotta swirl. It’s a one-pot wonder that comes together in under an hour, delivering all the comforting essence of lasagna without any of the baking stress. It’s genuinely that straightforward!
Ingredients
For the Main Pot: What is the main pot?
1 tablespoon olive oil
1 pound Italian sausage (mild or spicy, your preference! I often use mild)
1 large onion, chopped (a yellow or sweet onion works best here)
3-4 cloves garlic, minced (don’t be shy with the garlic!)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional, for a little kick)
6 cups chicken or vegetable broth (low sodium is good so you can control the salt)
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can diced tomatoes (I like using both for texture)
1 teaspoon sugar (optional, to balance acidity)
Salt and freshly ground Black Pepper to taste
For the Pasta:
8 ounces lasagna noodles, broken into bite-sized pieces (about 1-2 inch pieces work well)
For the Ricotta Topping:
1 cup whole milk ricotta cheese
1/4 cup grated Parmesan cheese, plus more for serving
1 tablespoon fresh parsley, chopped (optional, for freshness)
Pinch of salt and pepper
Step-by-Step Instructions
Step 1: Brown the Sausage and Sauté Aromatics
Grab a large pot or Dutch oven and heat the olive oil over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until it’s nicely browned. Don’t rush this step; getting a good sear on the sausage adds so much flavor! Once browned, use a slotted spoon to remove the sausage to a plate, leaving the rendered fat in the pot. Add the chopped onion to the pot and sauté until softened and translucent, about 5-7 minutes. Then, stir in the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for another minute until fragrant. This step is crucial for building our flavor base!
Step 2: Deglaze and Add Tomatoes
Pour in about 1/2 cup of the broth and scrape up any browned bits from the bottom of the pot – that’s pure flavor! Now, add the crushed tomatoes and diced tomatoes to the pot. Stir everything together. If you like a touch of sweetness to balance the tomato acidity, now’s the time to stir in the teaspoon of sugar. Season generously with salt and freshly ground black pepper. Remember, the broth and sausage will add salt, so start with a moderate amount and you can always adjust later.
Step 3: Simmer the Broth
Pour in the remaining chicken or vegetable broth. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for at least 15-20 minutes. This simmering time allows all those wonderful flavors to meld together and deepen. It’s also during this time that the broth really develops its rich, savory profile.
Step 4: Cook the Pasta
Increase the heat slightly to bring the soup back to a steady simmer. Add the broken lasagna noodles directly into the pot. Stir them in to prevent them from sticking together. Cook according to the pasta package directions, usually around 8-10 minutes, or until the noodles are al dente. You don’t want them to be mushy; they should still have a slight bite. Stir occasionally to ensure even cooking and prevent sticking.
Step 5: Prepare the Ricotta Topping
While the pasta is cooking, quickly whip up the ricotta topping. In a small bowl, combine the ricotta cheese, grated Parmesan cheese, chopped fresh parsley (if using), and a pinch of salt and pepper. Stir until just combined. This creamy, cheesy topping is what truly makes it feel like lasagna!
Step 6: Finish and Serve
Once the pasta is cooked to your liking, taste the soup and adjust seasoning with salt and pepper as needed. Ladle the hot soup into bowls. Dollop a generous spoonful of the ricotta mixture on top of each bowl. You can gently swirl it in with your spoon, or just let it sit prettily on top. Garnish with extra Parmesan cheese and a sprinkle of fresh parsley if desired. It’s beautiful and delicious!
What to Serve It With
This lasagna soup recipe is practically a meal in itself, but I love pairing it with a few things to round out the dining experience. For a simple, comforting breakfast or brunch, I sometimes serve it with a piece of crusty garlic bread. The bread is perfect for soaking up any extra broth. For a more elegant brunch spread, I might offer a light, fresh green salad with a zesty vinaigrette alongside the soup. It provides a lovely contrast to the richness of the soup. As a dessert option, it’s almost unheard of to serve dessert *with* soup, but after a hearty bowl, you might crave something sweet later. A simple sugar cookie or a small portion of my no-bake lemon bars can be a nice sweet treat to cap off the meal. For cozy, casual snacks, a side of plain, warm breadsticks or even just a few crunchy crackers is perfect. My family often just devours the soup as is, but if I’m feeling fancy, I’ll make a big batch of homemade croutons to scatter on top. One of our favorite traditions is to have this on a chilly evening with a side of warm, buttery Italian bread for dipping – pure bliss!
Top Tips for Perfecting Your Lasagna Soup
Over the years, I’ve tweaked and tinkered with this lasagna soup recipe, and I’ve learned a few things that I think will help you achieve soup perfection. When it comes to the sausage, don’t be afraid to use spicy Italian sausage if you enjoy a little heat; it adds a wonderful depth. If you’re making it vegetarian, I find that finely chopped mushrooms and zucchini sautéed with the onions add a great “meaty” texture and umami. For the broth, I always lean towards good quality chicken or vegetable broth, and using low-sodium allows me to control the saltiness perfectly, which is key. I’ve tried using smaller pasta shapes like ditalini or elbow macaroni, but broken lasagna noodles just *feel* more like lasagna, don’t they? Make sure you break them into manageable, bite-sized pieces so they’re easy to eat. One common pitfall is overcooking the pasta; it can get mushy, especially if you plan on having leftovers. Cook them just until al dente, as they’ll continue to soften a bit in the hot soup. For the ricotta topping, I sometimes add a touch of nutmeg to it – it’s a little secret my grandmother used and it adds a subtle warmth that’s just lovely. Don’t skip the step of scraping up the browned bits from the bottom of the pot after browning the sausage; that’s where so much of the foundational flavor comes from! If your tomatoes seem a little too acidic, a pinch of sugar or even a tiny bit of baking soda (like, 1/4 teaspoon) can help neutralize it without affecting the taste too much. Trust me on this one, it’s saved a batch or two!
Storing and Reheating Tips
This lasagna soup is fantastic for leftovers, which is one of the main reasons I love it so much. If you find yourself with any (which is rare in my house!), here’s how I store and reheat it to keep it tasting just as good as the first time. For room temperature storage, it’s best to cool the soup completely first. I usually let it cool down on the counter for about an hour. Then, transfer it to an airtight container. It should be fine at room temperature for about two hours maximum, but I always aim to get it into the fridge sooner rather than later. Refrigerator storage is your best bet for longer shelf life. Once completely cooled, store the soup in airtight containers in the fridge for up to 3-4 days. The pasta might absorb more liquid and soften a bit, but it’s still delicious. When reheating, I usually transfer the soup to a saucepan over medium heat. Stir occasionally until heated through. If the soup seems a bit thick because the pasta has absorbed more liquid, you can add a splash of broth or water to thin it out to your desired consistency. For freezer instructions, it’s best to store portions of the soup without the ricotta topping. Let the soup cool completely, then transfer it to freezer-safe containers or bags. It should last in the freezer for about 2-3 months. To thaw, transfer it to the refrigerator overnight, then reheat as usual. If you want to add a fresh ricotta topping, prepare it just before serving after reheating. The glaze timing advice I’d give is to always add the ricotta topping *after* reheating, just before serving, to keep it fresh and creamy.
Frequently Asked Questions
Final Thoughts
There you have it, my friends – a truly heartwarming and incredibly satisfying lasagna soup recipe that I hope becomes a staple in your home just like it is in mine. It’s amazing how a simple bowl of soup can evoke so many comforting feelings. This recipe truly embodies that cozy, soul-warming goodness, bringing all the familiar flavors of a beloved classic dish to your table with so much less effort. I just know that once you try it, you’ll understand why it’s one of my absolute favorites. It’s perfect for chilly evenings, busy weeknights, or anytime you need a little extra comfort. If you enjoy hearty, flavorful soups, you might also want to check out my recipe for Creamy Tomato Basil Soup or my quick and easy Chicken Noodle Soup. I can’t wait to hear how your lasagna soup turns out! Please leave a comment below and let me know what you think, or share any of your own delicious variations. Happy cooking!
Lasagna Soup
Ingredients
Main Ingredients
- 1 pound hot sausage (Italian sausage may be used as well)
- 1 pound ground beef
- 2 small onions, chopped into 0.5 inch pieces, about 2 cups worth
- 4 cloves garlic, minced
- 2 tablespoons Italian seasoning
- 0.5 teaspoon crushed red pepper flakes
- 6 ounces tomato paste
- 2 cans diced tomatoes, with garlic 14.5 ounces each (fire-roasted tomatoes are great, if you can find them)
- 8 cups chicken broth
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 6 ounces mafalda pasta or an alternate curly pasta
Cheese Topping
- 8 ounces ricotta cheese about 1 cup
- 2 ounces Parmesan cheese about 0.5 cup
- 2 ounces freshly shredded Mozzarella about 0.5 cup
Instructions
Preparation Steps
- In a large soup pot or Dutch oven, cook and crumble the sausage and ground beef over medium-high heat. Add the onions and the garlic to cook along with the meat. Sprinkle with Italian seasonings and red pepper flakes as everything cooks.
- Add the tomato paste, diced tomatoes, chicken broth, salt, and pepper. Stir and increase heat to high. When soup begins to simmer, reduce to medium-high once again and add the pasta. Stir and simmer until noodles are soft, 8-10 minutes. Taste the broth and adjust spices as needed.
- Remove from the heat when the noodles are tender, but still chewy. While the pasta is cooking, stir together the ricotta, Parmesan, and Mozzarella in a small bowl.
- Scoop the soup into bowls and top with a generous scoop of the cheese mixture.
