Lasagna soup has all the comfort flavors of lasagna without the work!
Zesty Italian sausage is cooked in a rich tomato broth with lasagna noodles and topped with parmesan cheese!
What is Lasagna Soup?
- This easy soup has all of the rich zesty flavor of our favorite lasagna recipe in slurp-able soup. No oven required.
- It needs just one pot which means less cleaning, less mess.
- This soup is versatile; add your favorite veggies from zucchini to mushrooms.
- The whole family loves soup recipes and they reheat so well!
- Serve with breadsticks and a small bowl of shredded parmesan cheese.
Ingredients for Lasagna Soup
Meat – Italian sausage brings the flavor, but ground beef, pork or even ground turkey will work. Homemade meatballs or a bag of frozen meatballs can be used too!
Tomato Broth – Broth made with two kinds of canned tomatoes gives a bit of texture and a thicker consistency.
Vegetables – Onion, bell peppers, and spinach add great flavor. Feel free too add your own favorite veggies including chopped kale, sliced mushrooms, or zucchini.
Pasta – I use regular lasagna noodles and break them into larger pieces. You can use any medium pasta shape like penne, rigatoni, rotini, or shells.
Toppings – My favorite topping is ricotta cheese. Top with extra parmesan cheese, shredded mozzarella, fresh parsley and basil.
How to Make Lasagna Soup
- Brown meat with onion and garlic in a large stockpot.
- Add broth ingredients and simmer (per the recipe below).
- Add lasagna pieces and simmer until tender.
- Stir in spinach and allow soup to rest a few minutes before serving.
- Top with ricotta cheese, additional grated parmesan cheese, some freshly chopped herbs and a sprinkle of red pepper flakes if you’d like.
If you’d prefer, this soup can be cooked in the slow cooker.
What to Serve with Lasagna Soup
Cheesy garlic breadsticks are a must for soaking up the savory broth, and a simple green salad will round out this family favorite! Have it with some homemade croutons on top, or top it with shredded mozzarella cheese. Make some homemade garlic bread for dipping and dinner is served.
Storing Lasagna Soup
- Keep leftover lasagna soup in a covered container in the refrigerator for up to 4 days. Reheat on the stovetop and add fresh pasta, if desired.
- If making in advance, cook the pasta separately and add it to the soup just before serving.
- Freeze leftover soup in zippered bags for up to 3 months.
Did your family love this Lasagna Soup? Be sure to leave a comment and a rating below!
- 1 pound Italian sausage spicy or mild
- 1 large onion diced
- 4 cloves garlic minced
- 14 ounces crushed tomatoes or tomato sauce
- 28 ounces diced tomatoes undrained
- 4 cups low sodium beef broth
- 1 green bell pepper diced
- 1 ½ teaspoons dried basil leaves
- ½ teaspoon Italian seasoning
- ½ teaspoon seasoned salt
- ½ teaspoon black pepper
- 8 lasagna noodles broken into 1-inch pieces
- 1 ½ cups fresh spinach chopped
- toppings as desired see notes for options
- Cook sausage, onion, and garlic over medium-high heat until no pink remains. Drain any fat.
- Add crushed tomatoes, diced tomatoes (with juices), beef broth, green pepper, seasonings, and 1 cup of water.
- Bring to a boil, reduce heat and simmer covered for 15 minutes.
- Break lasagna into pieces and add to the simmering soup. Simmer covered for 15 minutes or until pasta is tender.
- Remove from heat, stir in spinach and let soup rest 5 minutes.
- Spoon into bowls and top as desired.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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