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Lasagna Soup
This hearty homemade lasagna soup offers a rich, tomato broth with melted cheese and lasagna noodles in a simple, one-pot meal.
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This hearty, homemade lasagna soup is an amazing twist on a family classic. With a rich tomato broth, plenty of melted cheese, and tender noodles, this simple, cozy soup will become a dinnertime staple.
Check out our hamburger steak and hamburger soup for more comfort food ideas.
Lasagna Soup Ingredients
You’ll need:
- 1 pound Italian sausage
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 4 cups beef broth
- 1 (14.5-ounce) can crushed tomatoes
- 1 (14.5-ounce) can petite diced tomatoes
- 2 teaspoon Italian seasoning
- 9 sheets lasagna sheets, broken into 1-inch pieces
- 1 cup mozzarella cheese, grated
- ½ cup ricotta cheese
- ¼ cup Parmesan cheese, grated
- 10 fresh basil leaves, sliced
SUBSTITUTIONS AND ADDITIONS
ITALIAN SAUSAGE: You could use chicken sausage instead of Italian in this recipe. You could also opt to use ground beef, ground pork, or ground turkey for this easy lasagna soup recipe.
ROMANO CHEESE: Add in some Romano cheese instead of Parmesan for another layer of flavor.
PASTA: Of course, we make this with lasagna noodles, but you could always substitute another kind of pasta if you don’t have any lasagna noodles on hand.
SPICE: If you like heat, you can add more crushed red pepper flakes or even use spicy sausage. You can also completely omit if you would prefer.
How To Make This Lasagna Soup Recipe
STEP ONE: In a large Dutch oven or large pot, brown the sausage over medium heat until the sausage is cooked through. Remove the sausage from the pan and drain the grease.
STEP TWO: Pour the olive oil and onion into the pan and cook until the onions are translucent. Add in the garlic and cook for one minute until the garlic is golden brown.
STEP THREE: Add in the broth, tomatoes, Italian seasoning, salt, pepper. Bring the mixture up to a boil.
STEP FOUR: Add in lasagna noodles that have been broken into smaller pieces. Reduce the heat to a simmer, cover, and cook for 13 to 15 minutes until the noodles are tender.
PRO TIP:
You can cook the noodles separately and add them to individual servings instead of cooking all in one pot if you prefer. This can be a great option if you anticipate a lot of leftovers.
STEP FIVE: In a small bowl, combine the mozzarella, ricotta, and parmesan.
STEP SIX: Pour the soup into your bowls and top with a scoop of the cheese mixture and some basil.
PRO TIP:
Leave the cheese on top rather than stirring it in. You will be able to taste the cheesy flavor much better if you don’t mix it into the soup.
How To Serve
Enjoy a bowl of soup on a chilly day paired with garlic bread and a Caesar salad. You could also try it with our homemade dinner rolls, no yeast dinner rolls or cheesy pull-apart bread.
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Storage
IN THE FRIDGE: This soup is best served fresh since the noodles will continue absorbing the broth and can eventually lead to mushy noodles. If you anticipate having leftover soup, we would suggest adding the cooked lasagna noodles separately.
IN THE FREEZER: You can easily make this delicious lasagna soup a freezer meal by doing steps one and two of this recipe and then cooling and freezing in an airtight container. When you’re ready to make, thaw and then proceed with adding your pasta.
With all the amazing rich flavors of lasagna but in soup form, the whole family will be requesting this dish over and over again. It’s cheesy, hearty, and filling and when served with bread to mop up the drips, you’ll have yourself a complete meal.
FREQUENTLY ASKED QUESTIONS
Can I make this in a slow cooker?
You can make this in a slow cooker. You will need to brown the sausage before you add it to the crockpot. Then you will just add all the ingredients besides the noodles and cheeses and cook on low for 7-8 hours. Next, precook the noodles according to the package, then add those noodles to the soup and top with the cheese mixture.
Can I stir the cheese into the soup instead of mixing it and topping it with the mixture?
You can add the cheese this way but it’s so much better as a topping. I had a bowl of this mix in, and another bowl with it topped. You can barely taste the cheeses once mixed in, but it’s like having that full melty cheese layer you get with traditional lasagna when you top it with this mixture.
Can I make this delicious recipe ahead of time?
Yes, I recommend making it up to right before you add in the noodles. Then, when you want to serve it up, you just bring it back up to a simmer, add in the noodles, and continue from there. Of course, you can fully make this delicious soup up ahead of time, but I found the noodles sucked up too much of the liquid.
What’s a Dutch oven?
A Dutch oven is a pot made out of cast iron, so it is well insulated and will keep the heat even. You can find them here on Amazon.
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Lasagna Soup
This hearty homemade lasagna soup offers a rich, tomato broth with melted cheese and lasagna noodles in a simple, one-pot meal.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Ingredients
- 1 pound Italian sausage
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves minced garlic
- 4 cups beef broth
- 14.5 ounces crushed tomatoes
- 14.5 ounces petite diced tomatoes
- 2 teaspoons Italian seasoning
- 9 lasagna sheets, broken into 1-inch pieces
- 1 cup mozzarella cheese, grated
- ½ cup ricotta cheese
- ¼ cup Parmesan cheese, grated
- 10 basil leaves, sliced
Instructions
- In a large Dutch oven or pot, brown the sausage over medium heat until the sausage is cooked through. Remove the sausage from the pan and drain the grease.
- Pour the olive oil and onion into the pan and cook until the onions are translucent. Add in the garlic and cook for one minute until the garlic is golden brown.
- Add in the broth, tomatoes, Italian seasoning, salt, pepper. Bring the mixture up to a boil and add in lasagna noodles. Reduce the heat to a simmer, cover, and cook for 13 to 15 minutes until the noodles are tender.
- In a small mixing bowl, combine the mozzarella, ricotta, and parmesan.
- Pour the soup into your bowls and top with a scoop of the cheese mixture and some basil.
Video
Notes
Note: You can cook the noodles separately and add them to individual servings instead of cooking all in one pot if you prefer. This can be a great option if you anticipate a lot of leftovers.
Note: Leave the cheese on top rather than stirring it in. You will be able to taste the cheesy flavor much better if you don’t mix it into the soup.
Nutrition
Calories: 569kcal | Carbohydrates: 36g | Protein: 26g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 85mg | Sodium: 1353mg | Potassium: 455mg | Fiber: 2g | Sugar: 2g | Vitamin A: 298IU | Vitamin C: 4mg | Calcium: 237mg | Iron: 2mg
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Comments
Kathleen Sweetin says
I need to make this before giving it a five star rating but it looks like it will be quite good. I do have some questions. If the recipe uses beef as its base, why did you use chicken broth, especially as the recipe uses the Beef Better than Boullion base. Why not just add hot water to the Base or use a beef broth? The other question I have is this: Have any of you tried using ricotta in this soup or does it just leave lumps or not work at all?
Layne Kangas says
Hi, Kathleen – we think the recipe is super yummy as it’s written, we hope you enjoy it. I haven’t tried a ricotta variation yet.
Dale MacDonald says
O..M..G.. I made this wonderful soup last week for my daughter, her fiance, and two of their four children. The two girls are vegetarian)
I was told by all, that I no longer have to slave over the stove preparing Lasagna as long as I make this Lasagna Soup for them.
It is delicious. And easy to make, (don’t let the long list of ingredients deter you) a perfect soup for sure!!!
Mick says
Delicious, perfect for cold weather.