This lasagna soup recipe is a delicious soup with all of the flavors of our favorite lasagna recipe.

Zesty Italian sausage is simmered in a rich tomato broth pasta. It’s all topped with a blend of cheeses and fresh herbs.

bowls of Lasagna Soup

What is Lasagna Soup?

  • This lasagna soup recipe turns our favorite lasagna recipe in slurp-able soup.
  • It’s prepared in just one pot – less dishes and less mess.
  • This soup is versatile; stir in bell peppers, zucchini, or mushrooms.
  • It can reheats and freezes well.
ingredients for lasagna soup

Ingredients for Lasagna Soup

Meat – Italian sausage adds lots of flavor; however, you can use ground beef or ground turkey. In a pinch, toss in a bag of frozen meatballs.

Broth – The base of this soup is beef broth and tomato sauce (or marinara sauce). A can of diced tomatoes adds a bit of texture and a thicker consistency.

Vegetables – Onion, bell peppers, and spinach add flavor. Stretch the soup even further with kale, sliced mushrooms, or zucchini.

Pasta – I use regular lasagna noodles and break them into bite-sized pieces. Replace it with any medium pasta shape – try approximately 6oz of penne, rigatoni, rotini, or shells.

Toppings – My favorite topping is ricotta cheese. Top with cheese mixture including parmesan cheese and shredded mozzarella, and garnish with fresh parsley and basil.

Feeling Fancy?

It’s really easy to make ricotta cheese at home! No special tools are required – you’ll need milk, cream, vinegar, & salt. Find my easy ricotta cheese recipe here.

How to Make Lasagna Soup

  1. Brown the meat with onion and garlic in a large soup pot or Dutch oven.
  2. Add the broth ingredients and simmer per the recipe below.
  3. Add pasta and simmer until tender. Stir in spinach if using.
  4. Ladle into bowls and top with ricotta cheese, parmesan cheese, some freshly chopped herbs, and a sprinkle of red pepper flakes.

If you’d prefer, this soup can be cooked in the slow cooker.

a large dutch oven of cooked lasagna soup

FLAVOR BOOST: Buy a small piece of parmesan rind and add it to the soup in Step 3! Simmer the rind and remove/discard it before serving.

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.

a ladle serving lasagna soup

Storage and Leftovers

  • For planned leftovers: If you are planning leftovers or making this soup in advance, cook the pasta separately and add it to the soup just before serving. You can skip the extra 1 cup of water in the broth.
  • Store lasagna soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or the microwave.
  • Freeze leftover soup in zippered bags for up to 4 months.

More Pasta Soup Recipes

Did your family love this Lasagna Soup? Be sure to leave a comment and a rating below! 

lasagna soup topped with ricotta cheese, basil and parsley
5 from 63 votes↑ Click stars to rate now!
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Lasagna Soup

This lasagna soup recipe packs all of the goodness of a classic lasagna into a delicious one-pot dinner!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings

Equipment

Ingredients  

  • 1 pound Italian sausage spicy or mild
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 14 ounces crushed tomatoes tomato sauce, or marinara sauce
  • 28 ounces diced tomatoes with juices
  • 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, optional
  • toppings as desired see notes for options

Instructions 

  • Heat the pot over medium-high heat and add the sausage, onion, and garlic. Break it up with a spoon, cooking until no pink remains. Drain any fat.
  • Add the crushed tomatoes, diced tomatoes (with juices), beef broth, green pepper, seasonings, and 1 cup of water.
  • Bring to a boil, reduce the heat to medium low, and simmer covered for 15 minutes.
  • Add the lasagna pieces to the simmering soup and simmer covered for an additional 15 minutes or until the pasta is tender.
  • Remove from heat, stir in spinach, and let the soup rest for 5 minutes. Season with additional salt and pepper to taste.
  • Spoon into bowls and top as desired.

Notes

Parmesan rinds can be purchased at the deli (and you can often buy a container of them for just a couple of dollars). Keep extras in the freezer to add to soups and sauces for flavor and richness.
Optional Toppings: Ricotta cheese (recommended), Mozzarella Cheese, Ricotta Cheese, Parmesan Cheese, fresh basil, and parsley.
Pasta can become mushy in soup if left in the soup for too long. If making ahead of time, cook the soup but don’t add the pasta. Pasta can be added as the soup is reheated.
Lasagna can be replaced with a medium pasta shape, we use approximately 6oz.
Italian Sausage adds great flavor, but you can use any ground meat and add a bit more Italian seasoning and salt.
Fresh spinach can be substituted with kale (which will need to cook a bit longer) or frozen spinach.
5 from 63 votes

Nutrition Information

Serving: 1.66cups | Calories: 474 | Carbohydrates: 43g | Protein: 21g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 57mg | Sodium: 1327mg | Potassium: 1167mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1074IU | Vitamin C: 40mg | Calcium: 114mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Lunch, Pasta, Soup
Cuisine American
pot full of Lasagna Soup with a title
plated Lasagna Soup with cheese and writing
Lasagna Soup in the pot and plated with a title
taking a spoonful of Lasagna Soup out of the pot with writing

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. I made this Saturday night. It WAS delicious. Perfect for the arctic air we are having here in Michigan right now.

    The only thing I added was a 6oz can of tomato paste. Thicken it up just right. Plus added a few more lasagna noodle pieces. I love my pasta.

    Your recipes are my go to first when I’m looking for something new to make.5 stars

  2. I made this using ground spicy Impossible meat and veggie broth and it’s so so so good. My 3 year old helped me put it together, so it’s easy enough to do while very distracted!5 stars

    1. This looks wonderful. Can you just put the ricotta and mozzarella all in the soup at the end of cooking for a few minutes rather than in individual bowls?

      1. We have always served with ricotta and mozzarella on top but if you want to add it to the whole pot, that should be fine too Diane!

  3. This was incredible! I used rigatoni instead of lasagna noodles because it‘s what I had, and that worked great. I also only used 14oz diced tomatoes (again just what I had). The ricotta on top was perfect. It turned out so good!5 stars

  4. Sooo amazing! I use penne noodles if i spelled that right and it came out just as good. Thank you so much for this recipe :}5 stars

  5. This soup is delicious and easy to prepare. I definitely recommend the ricotta cheese when serving. Thank you for another great recipe.5 stars

  6. Hi! I bought everything for this recipe but then my schedule changed and I’ll need to crockpot it, however I looked at your crockpot lasagna soup recipe and the ingredients are a little different, mostly there seems to be more tomato sauce in it. Can i do this exact recipe and just put it in the crockpot for a few hours do you think? I just dont want it all to dry up without that extra tomato sauce while I’m away! Thank you, and looks delicious as always!5 stars

    1. I think it will be fine but I would suggest cooking the pasta on the side. I haven’t had consistent results cooking pasta in the slow cooker.

  7. I followed the recipe exactly as written, this was so good and easy. All of the flavors of lasagna but none of the fuss! To finish it off I put some of the soup in a small oven save dish, topped it with dollops of ricotta cheese, shredded mozzarella cheese and then put it in a 350 degree oven until the cheese melted. Delicious!! Thanks for the recipe, will definitely be making it again!!5 stars

  8. Soooooo delicious!!! Can’t believe how easy and amazing this was! Will definitely be making it again! Thanks for the awesome weekday meal.5 stars

  9. Saw the recipe in yesterday’s email and made it last night for the family. Everyone enjoyed it a lot. I added some ground chuck and olives to the original recipe’s ingredients. It’s a very tasty dish for a cold winter night!5 stars