Easy Lasagna Soup Recipe
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Make this easy lasagna soup in 35 minutes. Enjoy the savory flavor of the Italian sausage and rich tomato base. Relish the texture of the tender noodles and tasty cheese. This hearty one-pot meal is warm, comforting, and delicious. An excellent choice for lunch or dinner.
📌 Pin Easy Lasagna Soup Recipe
👩🏻🍳 Why You’ll Love This Simple Recipe
- This one-pot lasagna soup is easy to make with basic ingredients. And there’s no layering of noodles and filling. And no mixing bowls and extra kitchen tools to wash.
- This savory soup is hearty and satisfying. An ideal meal during cold-weather months.
- A perfect way to use broken noodles and avoid food waste. When making this legendary meat lasagna, save any pieces of broken noodles to make this soup.
- Even if there’s no lasagna noodles in the pantry, you can still make this simple recipe. Just substitute with any small, hearty pasta you have on hand.
- This easy lasagna soup can be made in advance. Just leave out the noodles until it’s time to eat. At that time, boil the noodles and add them to bowls. Ladle the soup over the top. This will prevent the noodles from soaking up liquid and thinning out the soup.
🛒 Ingredients
- Olive Oil: It helps keep the meat from sticking to the bottom of the Dutch oven. But if you don’t have it on hand, feel free to use a neutral cooking oil like canola.
- Mild Italian Sausage: Gives this Italian recipe a delicious authentic flavor. But feel free to use lean ground beef, if desired.
- Onion: A classic ingredient for lasagna that pairs well with tomatoes and garlic.
- Garlic Cloves: A traditional ingredient in Italian recipes, it adds a rustic taste and aroma.
- Tomato Paste: Adds rich tomato flavor to the lasagna soup.
- Chicken Stock: We use it for cooking the lasagna noodles, and for thinning out the soup to the desired consistency.
- Diced Tomatoes: Adds yummy texture and flavor to this lasagna soup.
- Dried Italian Seasoning: This aromatic blend of dried herbs is the perfect addition to this Italian recipe. But if you don’t have it on hand, use a combination of these dried spices: oregano, basil, garlic powder, parsley, thyme, rosemary, and red pepper flakes.
- Kosher Salt & Ground Black Pepper: Enhances the flavor of the other ingredients.
- Red Pepper Flakes: Adds some texture and a touch of heat. Feel free to adjust the amount to taste, or leave them out completely.
- Lasagna Noodles: The star ingredient of this lasagna soup recipe.
- Shredded Mozzarella Cheese:
- Parmesan Cheese: If you don’t have this on hand, you can use asiago or Romano instead.
- Ricotta Cheese (optional): If you have it on hand, I highly recommend it. This low-cost recipe was developed during stay-at-home times when not all ingredients were available at markets everywhere, and ricotta was very pricey. You can also use cottage cheese.
- Fresh Basil: For garnishing the dish. It adds freshness and color. But feel free to use Italian parsley instead.
📖 Recipe Steps
- Heat olive oil in a large Dutch oven over medium heat. When the oil shimmers, add the Italian sausage. Cook the meat, breaking it up into small pieces with a wooden spatula, until it’s almost fully browned (about 5 minutes). Season with salt and pepper. Add the onion and cook until soft (about another 5 minutes). Add garlic and cook for 30 seconds.
- Add tomato paste to the pot and stir well to coat the meat. Cook for 1 minute more.
- Slowly add the chicken stock. Scrape the bottom and sides of the pot with a wooden spoon to release any browned bits. Add the diced tomatoes, Italian seasoning, salt and red pepper flakes. Stir to combine. Bring the soup to a boil.
- Once the soup is boiling, add the lasagna noodles and cook for 10 to 12 minutes, or until the noodles are soft. Stir often to prevent the noodles from sticking together. [Note: if you’re not planning on serving the soup immediately, don’t cook the noodles with the soup. Instead, when you’re ready to eat, cook the noodles separately and add them in.]
- Garnish servings of soup with shredded mozzarella, grated Parmesan and fresh basil. If using ricotta cheese, combine the 3 cheeses together in a bowl with a pinch of salt. Spoon dollops of cheese onto individual servings. Stir and enjoy. Serve with cheesy breadsticks.
👩🏻🍳 Recipe FAQ
These are the most commonly asked questions when making this easy lasagna soup recipe, and the most helpful answers for cooking success.
For lasagna soup, you can use bulk breakfast sausage (no casing, like Jimmy Dean), or ground beef, ground chicken or ground turkey.
Lasagna noodles, campanelle pasta, Mafaldine Italian pasta, or another type of short sturdy noodles.
Skip the Italian sausage. Instead, sauté chopped veggies (like zucchini, yellow squash, corn and mushrooms) with the onion. Instead of the dairy cheese topping, use a non-dairy ricotta alternative instead, like the Kite Hill brand.
Start by browning the meat, and sautéing the onions and garlic on stovetop. Then add all the ingredients (except the noodles, cheese and basil) to the crockpot. Cook for 3 to 4 hours on high, or 7 to 8 hours on low. When you’re ready to eat, cook the pasta al dente on stovetop. Add the noodles to individual soup bowls, then ladle the soup on top. Garnish with cheese and fresh basil.
Brown sausage, onions and garlic in a 6-quart pressure cooker on sauté mode. Deglaze the pot with chicken stock. Scrape the bottom and sides of the pot with a wooden spatula to release any browned bits. We don’t want them to burn. Add remaining ingredients except for the cheese and basil. Close and secure the lid of the pot. Cook on high for 1 minute. For al dente pasta, quick release. Top individual servings with cheese and fresh basil.
When stored in an airtight container in the fridge, lasagna soup can last up to 2 days. But keep in mind, as the noodles sit in the soup, they’ll continue to absorb more liquid and soften. If making the soup in advance, leave out the noodles. Cook them before serving.
🍵 More Hearty Soup Recipes
If you enjoyed this one-pot lasagna soup, you’ll love these delicious recipes too. Add them to your meal plan rotation. View our entire collection of savory soups in our Soup Category.
- Bacon Cheeseburger Soup
- Broccoli Cheddar Soup
- Instant Pot Stuffed Pepper Soup
- Grandma’s Chicken Noodle Soup
- Loaded Baked Potato Soup
- Texas Roadhouse Chili
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Flavor testers said this is the BEST easy lasagna soup recipe. The savory flavors and delicious textures make this dish a real winner! They also appreciated that this recipe comes together in just one pot. It’s convenient with easy clean-up.
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Easy Lasagna Soup Recipe
- Total Time: 35 Minutes
- Yield: 6 Servings 1x
Description
Make this easy lasagna soup in 35 minutes. Enjoy the rich savory flavor of the Italian sausage and tomato base. Relish the texture of the tender noodles and tasty cheese. A hearty meal that’s warm, comforting, and delicious.
Ingredients
- 2 tablespoons olive oil
- 1 pound mild Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 5 cups chicken stock
- 1 (28-ounce) can diced tomatoes
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon kosher salt, or as desired
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 8 ounces lasagna noodles, broken into 1-inch pieces
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 10 ounces (about 1 cup) ricotta cheese, optional
- Fresh basil leaves, for garnishing
Instructions
- Heat olive oil in a large Dutch oven over medium heat. When the oil shimmers, add the Italian sausage. Cook the meat, breaking it up into small pieces with a wooden spatula, until it’s almost fully browned (about 5 minutes). Season with salt and pepper. Add the onion and cook until soft (about another 5 minutes). Add garlic and cook for 30 seconds.
- Add tomato paste to the pot and stir well to coat the meat. Cook for 1 minute more.
- Slowly add the chicken stock. Scrape the bottom and sides of the pot with a wooden spoon to release any browned bits. Add the diced tomatoes, Italian seasoning, salt and red pepper flakes. Stir to combine. Bring the soup to a boil.
- Once the soup is boiling, add the lasagna noodles and cook for 10 to 12 minutes, or until the noodles are soft. Stir often to prevent the noodles from sticking together. [Note: if you’re not planning on serving the soup immediately, don’t cook the noodles with the soup. Instead, when you’re ready to eat, cook the noodles separately and add them in.]
- Garnish servings of soup with shredded mozzarella, grated Parmesan and fresh basil. If using ricotta cheese, combine the 3 cheeses together in a bowl with a pinch of salt. Spoon dollops of cheese onto individual servings. Stir and enjoy. Serve with cheesy breadsticks.
Notes
What type of meat can I substitute for Italian sausage? Bulk breakfast sausage (no casing, like Jimmy Dean), or ground beef, ground chicken, or ground turkey.
What type of noodles can I use for this recipe? Lasagna noodles, campanelle pasta, Mafaldine Italian pasta, or another type of short sturdy noodles.
How long will lasagna soup last? When stored in an airtight container in the fridge, it can last up to 2 days. But keep in mind, as the noodles sit in the soup, they’ll continue to absorb more liquid and soften. If making the soup in advance, leave out the noodles. Cook them just before serving.
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Easy Lasagna Soup Recipe 👉🏻 Join the Convo
Are you excited to make this delicious soup? Will you be serving it for lunch or dinner? Share your thoughts on this easy recipe in the comments below. I’d love to hear from you.
