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Lasagna soup is everything you love about lasagna minus the time! It’s easy, filling, and beyond delicious!!
Serve it with some Breadsticks and a Caesar Salad, and you’ve got yourself a tasty meal the whole family will love!
A Soup to Love!
Let’s be honest, my kids will eat pretty much anything with noodles in it, but Lasagna especially is a favorite dish at our house. Now picture all the tasty Italian flavors contained within a lasagna but in SOUP form!
Why we love lasagna soup:
- Easy. This lasagna soup recipe is prepped in minutes! Then it just needs to simmer.
- Delicious. If you love Lasagna, you’ll love this lasagna soup recipe.
- Filling. It’s a bowl full of tasty goodness that will fill you up!
Ingredients
- Italian sausage – use all sausage or make a blend with ½ sausage and ½ ground beef or ground turkey.
- onion powder
- oregano
- minced garlic
- crushed red pepper
- tomato paste
- diced roasted tomatoes
- chicken stock – I use chicken stock because it’s a little thicker, has more vitamins, and an extra depth of flavor. However, chicken broth will work just fine as will vegetable broth or stock.
- basil leaves – to use dried basil you will only need about 1 tablespoon.
- salt and pepper
- bowtie pasta – or another similarly sized pasta noodle
- ricotta cheese
- parmesan cheese
- salt
- mozzarella
A Quick Prep
- SOUP BASE. Start off by browning the sausage in olive oil for about 6-8 minutes. Use a wooden spoon to stir in the seasonings and cook for 1 additional minute. Then add the tomato paste and stir. Add diced tomatoes, basil, and chicken stock, then bring to a boil. Reduce heat and simmer for 30 minutes.
- NOODLES. While the soup is simmering, cook the noodles according to packaged directions. Once the noodles are finished cooking, strain them and add to the soup.
- CHEESE MIXTURE. In a small bowl, mix all cheese ingredients. To serve, add a small dollop of the cheese mix to the bottom of your bowl and slowly add soup.
- Garnish with mozzarella cheese and fresh basil if you like!
Alternative Cooking Methods
- Crockpot lasagna soup. Prepare the main ingredients as directed and place them in the crock pot. Cover and cook on HIGH heat for 4-5 hours and LOW heat for 7-8 hours. When there are only 25-35 minutes left, add pasta that has been cooked al dente.
- Instant pot lasagna soup. Press sauté on the Instant Pot, spray with cooking oil. Add the sausage and cook until browned about 4 to 5 minutes.
- Add onion powder, garlic, oregano, and red pepper flakes, and cook for 1-2 minutes. Turn off the sauté mode.
- Add paste, tomatoes, basil, and chicken stock. Cover and press pressure cook. Cook for 15 minutes.
- While cooking prepare the cheese mixture.
- Release the pressure and carefully remove the lid. Add cooked pasta and serve.
Recipe Tips
These lasagna soup ingredients can easily be changed up using substitutions.
- Tomato paste. Freeze leftover tomato paste for later use.
- Veggies. Sneak in veggies like a cup of shredded carrots or zucchini.
- Texture. For a thinner soup add more broth. For thicker soup add extra tomato paste.
- Gluten-free. To make gluten-free lasagna soup use gluten-free pasta and double-check the ingredient labels to ensure there is no hidden gluten.
- Serving suggestions. Pair this soup with Cheesy Garlic Bread, Roasted Broccoli, or Homemade Caesar Salad.
Storage Tips
- STORE. Keep leftover lasagna soup with Italian sausage in an airtight container for 3-5 days.
- Reheat in the microwave or on the stovetop. Be aware that pasta will continue to absorb the liquid in the soup and may take on a different texture.
- FREEZE. Freeze the base of this soup for later. Do not freeze with the cheese mixture or pasta. Freeze the cheese and pasta in their own containers, or prepare them the night before.
For More Italian Soups:
Lasagna Soup Recipe
Lasagna soup is everything you love about lasagna minus the time! It's easy, filling, and beyond delicious!!
Ingredients
- 1 pound Italian Sausage
- 1 tablespoon onion powder
- 1 tablespoon oregano
- 4 teaspoons minced garlic
- 2 teaspoons crushed red pepper
- 2 tablespoons tomato paste
- 28 ounces can diced roasted tomatoes
- 6 cups chicken stock or chicken broth
- ½ cup basil leaves
- salt and pepper to taste
- 16 ounces bowtie pasta
- Extra basil for garnish
Cheese Mixture
- 8 ounces ricotta
- ½ cup grated parmesan cheese
- 1 cup shredded mozzarella as garnish
- ¼ teaspoons salt
- pinch pepper
Instructions
- Brown sausage in olive oil for 6-8 minutes. Add onion powder, garlic, oregano, and red pepper flakes, and cook for 1 minute. Add tomato paste and stir.
- Add diced tomatoes, basil, and chicken stock. Bring to a boil. Reduce heat and simmer for 30 minutes.
- Meanwhile, cook noodles according to package directions.
- In a small bowl, mix all cheese ingredients.
- When noodles are done cooking, strain and add to the soup.
- To serve, add a small dollop of the cheese mix to the bottom of your bowl and slowly add soup. Garnish with mozzarella and basil.
Video
Notes
STORE. Keep leftover lasagna soup with Italian sausage in an airtight container for 3-5 days.
Reheat in the microwave or on the stovetop. Be aware that pasta will continue to absorb the liquid in the soup and may take on a different texture.
FREEZE. Freeze the base of this soup for later. Do not freeze with the cheese mixture or pasta. Freeze the cheese and pasta in their own containers, or prepare them the night before.
Nutrition
Calories: 451kcal, Carbohydrates: 37g, Protein: 28g, Fat: 21g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 73mg, Sodium: 966mg, Potassium: 544mg, Fiber: 2g, Sugar: 7g, Vitamin A: 838IU, Vitamin C: 5mg, Calcium: 294mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was first published in 2016 and was updated in January 2024.
Lasagna without all the prep! Brilliant recipe!
So delicious!!!