This lasagna soup recipe is everything you love about classic lasagna comforting, hearty, and loaded with Italian flavors served up in a cozy, one-pot dish.
I first discovered lasagna soup on a crisp autumn evening when I wanted the flavors of lasagna but didn’t have the time (or energy) to layer and bake.
This stovetop version quickly became a family favorite, and I love how it packs all the cheesy, tomato goodness into a simpler, faster meal. Whether it’s a weeknight dinner or a lazy Sunday lunch, this soup is as satisfying as it is easy to make.
What’s Inside This Recipe?
My Take on This Lasagna Soup Recipe
What I love most about this lasagna soup recipe is its versatility. It’s hearty enough for a main meal yet light enough to enjoy as part of a multi-course dinner.
- The combination of tender lasagna noodles, rich tomato broth, and creamy ricotta topping makes every bite feel like you’re digging into a warm bowl of lasagna.
- The best part? It’s a one-pot wonder (well, two if you count the pot for the noodles). That means less cleanup and more time to relax.
- You can customize it to your heart’s content, swap the sausage for ground turkey, make it vegetarian, or even cook it in a crockpot or Instant Pot!
Ingredients
This lasagna soup recipe is made with simple, pantry-friendly ingredients that come together for a rich and flavorful bowl of comfort. Here’s what you’ll need:
- 6 oz lasagna noodles, broken into pieces
- 1 tbsp avocado or olive oil
- 1 medium onion, chopped
- 1 lb hot or sweet Italian sausage, casings removed
- 2 garlic cloves, chopped
- 1 tsp dried oregano
- 2 tbsp tomato paste
- 32 oz low-sodium chicken or beef broth (your choice!)
- 15 oz canned crushed tomatoes, with their juice
- 1/2 cup fresh basil, chopped
- 1/4 cup parmesan cheese, grated
- 1/2 cup half & half
- Ricotta cheese, for serving
Optional:
- A sprinkle of extra basil and parmesan for garnish.
Special tools:
- A large pot or Dutch oven and a second pot for boiling the noodles.
How to Make This Lasagna Soup Recipe
This Lasagna Soup Recipe comes together in just a few simple steps. Let me walk you through it!
1. Cook the noodles
Bring a large pot of salted water to a boil. Cook the lasagna noodles for 2 minutes less than the package instructions recommend. Drain the noodles, drizzle them with a little oil to prevent sticking, and set them aside.
2. Brown the sausage
In a large, heavy-bottom pot or Dutch oven, heat the oil over medium heat. Add the sausage and cook, breaking it into small pieces with a spatula, until browned and fully cooked.
3. Sauté the aromatics
Add the chopped onion to the pot and cook until translucent, about 3–4 minutes. Stir in the garlic and oregano, cooking for another 30 seconds until fragrant.
4. Build the broth
Add the tomato paste, stirring to coat the sausage mixture. Pour in the chicken or beef broth and the crushed tomatoes with their juice. Bring everything to a boil, then reduce the heat to a gentle simmer. Partially cover the pot and simmer for 15 minutes to let the flavors meld.
5. Finish the soup
Keeping the heat at a simmer, stir in the cooked noodles, half & half, parmesan cheese, and fresh basil. Let everything heat through for 3–5 minutes. Taste the soup, and season with salt and pepper as needed.
6. Serve and enjoy
Ladle the lasagna soup into bowls, and top each serving with a generous spoonful of ricotta cheese. A sprinkle of fresh basil and grated parmesan makes the perfect finishing touch. Serve immediately and enjoy!
How to Serve Lasagna Soup Recipe
- This lasagna soup is a meal on its own, but you can easily round it out with a crusty loaf of garlic bread or a fresh green salad.
- For a cozy dinner party, pair it with a glass of red wine and follow it up with a simple dessert like tiramisu or panna cotta.
- If you’re serving a crowd, set up a fun toppings bar with extra ricotta, basil, and parmesan so everyone can customize their bowl.
Storing and Enjoying Leftovers
Got leftovers? Lucky you! Lasagna soup recipe stores beautifully and tastes even better the next day.
- Refrigerate: Store the soup in an airtight container in the fridge for up to 3 days. Keep the noodles separate if possible to prevent them from soaking up too much broth.
- Freeze: This soup freezes well, minus the noodles and half & half. Freeze the broth base in a freezer-safe container for up to 3 months. When ready to eat, thaw, reheat, and add fresh noodles and cream.
- Reheat: Warm leftovers on the stovetop over medium heat, stirring occasionally. Add a splash of broth or water if the soup has thickened.
Top Tips for Customizing Your Lasagna Soup
- Make it vegetarian: Swap the sausage for plant-based sausage or mushrooms, and use vegetable broth.
- Crockpot option: Brown the sausage and sauté the aromatics first, then transfer everything (except the noodles and cream) to a crockpot. Cook on low for 6–8 hours or high for 3–4 hours. Add cooked noodles and cream just before serving.
- Instant Pot shortcut: Use the sauté function to brown the sausage and aromatics, then add the broth, tomatoes, and seasonings. Cook on high pressure for 5 minutes, quick release, and stir in the noodles, cream, and cheese.
- Spice it up: Add red pepper flakes for extra heat, or try spicy Italian sausage.
Your Questions About Lasagna Soup Answered
Can I use a different type of pasta?
Absolutely! While lasagna noodles are traditional, any short pasta like penne, fusilli, or farfalle works well.
What’s the best way to keep the noodles from soaking up too much broth?
To avoid soggy noodles, cook and store them separately from the soup. Add them to individual bowls just before serving.
Can I make this soup dairy-free?
Yes! Use coconut milk or a dairy-free cream alternative in place of the half & half, and skip the ricotta and parmesan.
Is this soup kid-friendly?
Definitely! Sweet Italian sausage and mild flavors make it a hit with kids. You can omit the basil or reduce the garlic if your little ones prefer simpler flavors.
Cozy, hearty, and perfect for chilly nights!
This lasagna soup recipe is the ultimate comfort food, perfect for busy weeknights, lazy weekends, or whenever you’re craving something cozy and satisfying. I hope you’ll give it a try and make it your own with the tips and variations I’ve shared.
If you do, let me know how it turns out! Leave a comment, share your thoughts, or even snap a photo and tag me on social media. I can’t wait to see your creations. And while you’re here, don’t forget to explore more fall soup recipes on WandaRecipes.com for more cozy inspiration!
The Ultimate Lasagna Soup Recipe
Ingredients
- 6 oz lasagna noodles broken into pieces
- 1 tbsp avocado or olive oil
- 1 medium onion chopped
- 1 lb hot or sweet Italian sausage casings removed
- 2 garlic cloves chopped
- 1 tsp dried oregano
- 2 tbsp tomato paste
- 32 oz low-sodium chicken or beef broth your choice!
- 15 oz canned crushed tomatoes with their juice
- 1/2 cup fresh basil chopped
- 1/4 cup parmesan cheese grated
- 1/2 cup half & half
- Ricotta cheese for serving
Optional:
- A sprinkle of extra basil and parmesan for garnish.
Instructions
Cook the noodles
- Bring a large pot of salted water to a boil. Cook the lasagna noodles for 2 minutes less than the package instructions recommend. Drain the noodles, drizzle them with a little oil to prevent sticking, and set them aside.
Brown the sausage
- In a large, heavy-bottom pot or Dutch oven, heat the oil over medium heat. Add the sausage and cook, breaking it into small pieces with a spatula, until browned and fully cooked.
Sauté the aromatics
- Add the chopped onion to the pot and cook until translucent, about 3–4 minutes. Stir in the garlic and oregano, cooking for another 30 seconds until fragrant.
Build the broth
- Add the tomato paste, stirring to coat the sausage mixture. Pour in the chicken or beef broth and the crushed tomatoes with their juice. Bring everything to a boil, then reduce the heat to a gentle simmer. Partially cover the pot and simmer for 15 minutes to let the flavors meld.
Finish the soup
- Keeping the heat at a simmer, stir in the cooked noodles, half & half, parmesan cheese, and fresh basil. Let everything heat through for 3–5 minutes. Taste the soup, and season with salt and pepper as needed.
Serve and enjoy
- Ladle the lasagna soup into bowls, and top each serving with a generous spoonful of ricotta cheese. A sprinkle of fresh basil and grated parmesan makes the perfect finishing touch. Serve immediately and enjoy!
