Lasagna Soup - life In The Sensory (2024)

Lasagna lovers are going to love this Lasagna Soup! It is everything you love in a lasagna but it’s all in one bowl and made in one pot on the stovetop! It’s the ultimate comfort food.

Imagine all the rich, bold flavors of a classic lasagna – the herby marinara sauce, the gooey melted cheese, the tender noodles – but all in a soup! This cozy, comforting dish is an absolute game-changer for those days that you don’t feel like layering a casserole bake and just wanting a big bowl of soup. It’s the best of both worlds!

Why You’ll Love This

• All in one pot. There’s no tedious layering in this lasagna soup recipe! Everything goes into one pot and it calls for easy cleanup too!
• Tastes just like lasagna. All the flavors of your beloved lasagna are present in this soup. Lasagna noodles are scattered throughout the tomato-based broth with spicy Italian sausage and vegetables throughout.
• Fully customizable to your preferences. There are so many ways to change this up to what you like. Don’t want to use sausage? Swap it for ground beef. Want to be a little leaner? Swap for ground turkey.

Ingredients for Lasagna Soup

For measurements and a full ingredient list, be sure to scroll down to the recipe card.

• Hot Italian sausage – majority of the flavor of the lasagna soup comes from this! You’ll definitely want to find fresh Italian sausage in the casing. You may use mild if you don’t like spice.
• Vegetables – onions, bell peppers, and garlic.
• Chicken broth – to flavor the base of the soup.
• Tomatoes – both diced tomatoes and tomato sauce is used.
• Lasagna noodles – you’ll want to use regular lasagna noodles, not the no-boil ones.
• Cheese – a mixture of parmesan cheese, mozzarella cheese, and ricotta cheese is used here.
• Seasonings – salt, to taste! Add more or less seasonings according to your taste preferences.

Lasagna Soup Variations

• Swap for a different meat. As I mentioned above, if you want to swap out the sausage for something else, you can totally do that. If there’s an Italian chicken sausage that you like, feel free to swap it in here instead of using pork. Or, use a combination of beef and pork.
• Change the cooking method. Okay, if you aren’t in the mood for a soup version of lasagna, don’t fret. You can still skip the tedious layering but just make the lasagna in a skillet or on a sheet pan instead.
• Use a different pasta. You don’t have to use lasagna noodles if you don’t have them on hand. You can use penne or rigatoni or fusilli!
• Add more protein. To bulk up the soup a little while also making it creamier, add a dollop of cottage cheese instead of ricotta cheese to the top of your soup before serving!

How to Make Lasagna Soup Step by Step

• Cook the meat and vegetables. In a large pot over medium-high heat, add a little olive oil to the pot. Cook the sausage, onion, garlic, and bell peppers. Crumble and break the sausage into smaller pieces and cook until everything is browned, translucent, and softened.
• Add the liquids and seasonings. Pour in the chicken broth, tomato sauce, diced tomatoes, salt, and crushed red peppers. Bring to a boil then reduce to a simmer and simmer for 20 minutes.

• Add the pasta noodles and cheese. Break the lasagna noodles into shorter lengths and add it to the soup, along with the Parmesan cheese. Continue to allow the soup to simmer, stirring occasionally, until the soup thickens and the noodles are tender, about 10-12 minutes.
• Serve. Ladle into bowls and top with mozzarella cheese and ricotta cheese.

Storage Instructions

Allow leftovers to cool completely then put into an airtight container and store in the refrigerator for up to 4 days. As a general note, the noodles will soak up the liquid and be even softer.

To reheat, reheat on the stovetop in a saucepan until warmed through. You may need to add more liquid.

To freeze, allow leftovers to cool completely then ladle soup into 2 cup Souper Cube trays. To reheat, pop out a cube and place directly into a saucepan on the stovetop. Add a little liquid and allow the soup to heat through and defrost.

Serving Suggestions

My favorite way to serve lasagna soup is to serve it with a garlic knots or garlic rolls. Garlic and cheese bread would be a great addition to the soup as well. For a vegetable option, I really enjoy oven roasted carrots and potatoes! They’re garlicky and the perfect accompaniment to this soup.

Even More Lasagna Variations

• Lasagna Roll Ups
• White Sauce Lasagna
• Ravioli Lasagna
• Bacon Wrapped Lasagna
• Pumpkin Lasagna with Sausage and Kale

Print

Lasagna Soup

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Everything you love in a lasagna but it’s all in one bowl and made in one pot on the stovetop! It’s the ultimate comfort food.

Course SoupCuisine ItalianKeyword beef noodle soup recipe, lasagna soup, pasta soup

Prep Time 15 minutes minutesCook Time 30 minutes minutesTotal Time 45 minutes minutes

Servings 6
Calories 515kcal
Author Julie Chiou

Equipment

• Dutch oven

Ingredients

• 1 pound hot Italian sausage casings removed
• 1 onion chopped
• 1 green bell pepper chopped
• 3 cloves garlic minced
• 32 ounce container of low sodium chicken broth
• 15 ounce can of petite diced tomatoes most of the liquid drained
• 2 cups tomato sauce
• ¼ teaspoon crushed red pepper flakes
• ½ teaspoon kosher salt more to taste
• 8 lasagna noodles broken into pieces
• ½ cup freshly grated Parmesan cheese
• Shredded mozzarella cheese for topping
• Ricotta cheese for topping

US Customary – Metric

Instructions

• In a large pot, add some olive oil and cook the sausage, onion, garlic, and bell peppers over medium high heat. Cook until the sausage is crumbled and browned.
• Add the chicken broth, tomato sauce, diced tomatoes, salt, and crushed red peppers.
• Bring to a boil then reduce the heat and simmer, stirring occasionally for about 20 minutes.
• Add the noodles and Parmesan cheese and simmer, stirring occasionally, until the soup thickens and the noodles are tender, about 10-12 minutes.
• Serve soup directly and top soup with a heaping amount of shredded mozzarella and a dollop of ricotta cheese.

Nutrition

Serving: 1serving (353 grams) | Calories: 515kcal | Carbohydrates: 44g | Protein: 24g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 65mg | Sodium: 1423mg | Potassium: 939mg | Fiber: 4g | Sugar: 8g

Photographs by Eat Love Eat