This easy one-pot Lasagna Soup is ready in 25 minutes and made with juicy Italian sausage, tender noodles, herbs, and spices, in a tomato-based broth topped with two kinds of cheese! It’s a delicious recipe the whole family will enjoy during soup season!
Looking for more hearty soup recipes? Try these other favorite soups too! This creamy White lasagna Soup, this hearty loaded baked potato soup, or this amazing Shepherd’s Pie Soup.
Table of contents
Best Easy Lasagna Soup
During the winter months, give me all the soups. The heartier the better! I love making soup versions of classic dishes and enjoying the same flavors with a twist.
This is a traditional red lasagna soup that has a tomato-based broth rather than a creamy broth. It’s made with chunks of juicy Italian sausage, aromatics, herbs, and spices, and of course, topping it off with cheesy mozzarella and Parmesan!
We’re getting all the flavors of a classic traditional lasagna recipe in the form of a comforting bowl of soup. No need to boil the noodles separately or spend time layering a casserole dish. This simple recipe is a deconstructed way of enjoying everyone’s favorite pasta dish quickly and easily, any night of the week!
Ingredients/shopping list
- Olive oil: This is used when cooking the meat to make sure it doesn’t stick to the pan. I love olive oil and usually have it on hand, but you can switch to whatever cooking oil you’ve got.
- Italian sausage: If it comes in a casing, you’ll need to remove it first and then ground it up. Use either mild or hot, depending on your preference.
- Onion & garlic: The combination of aromatics that start the layers of delicious flavors in this lasagna soup.
- Tomato paste & diced tomatoes: The paste will give this lasagna soup an amazing tomato flavor, and a deep red color without the added liquid. The diced tomatoes add chunks of juicy tomatoes for flavor and texture.
- Chicken broth: The liquid used to make this soup a soup!
- Seasoning: Italian seasoning, salt, and optional red pepper flakes for a bit of a spice kick.
- Lasagna noodles: Break them up into 1″ pieces before adding them to the pot.
- Cheese: Shredded mozzarella cheese, grated Parmesan cheese. Whenever possible shred and grate fresh from a block. You can use Romano or Asiago instead of Parmesan.
- Fresh basil: For garnish.
Variations/ Substitutions
1. Use a different kind of meat. Lean ground beef, ground turkey, ground chicken, or ground sausage can all be used instead. You can even use a combination of beef and pork.
2. Swap the chicken broth for beef broth or vegetable broth instead.
3. Toss in some diced red bell pepper or green pepper or extra veggies like zucchini or mushrooms if you’d like.
4. If not a fan of chunks of tomato, you can use crushed tomatoes instead or even your favorite marinara sauce.
5. You can make this dish using any type of pasta you’d like. It doesn’t have to be lasagna noodles! Usually, any small or medium pasta will do.
6. Add a dollop of ricotta cheese or cottage cheese if desired.
7. Make it a vegetarian lasagna soup by swapping the meat for red lentils.
How to Make this Italian Soup Recipe
This crave-worthy lasagna soup will come together in a few easy steps and just 25 minutes.
Step 1: To a Dutch oven or large pot, add the oil and brown the sausage over medium heat. Cook for 5 minutes breaking it up into pieces as it cooks. (you can drain the excess grease off it you’d like). Then, add the chopped onion and cook for another 5 minutes until the onion is soft.
Step 2: Mix the minced garlic and tomato paste into the meat and cook for another minute until the sausage is no longer pink and completely cooked through.
Step 3: Pour in the broth and stir well, deglazing the pot with a wooden spoon. Scraping the bottom to get those brown bits loose will add a ton of flavor to your lasagna soup. Next, you’ll add in the diced tomatoes, Italian seasoning, salt, and red pepper flakes if you’re using them. Stir everything well and bring the soup to a boil over medium-high heat.
Step 4: Add broken lasagna noodles into the pot and boil for 10-12 minutes until the noodles are soft but al dente. To avoid them sticking together, don’t forget to stir often.
Step 5: You can add the mozzarella and parmesan cheese to the entire pot or leave them out and allow everyone to add it to their bowls. Garnish with fresh basil and enjoy!
Tips
- If the soup is too thick once the noodles are cooked, add more broth.
- Pasta will absorb a lot of the liquid, so be careful not to add too many pieces.
- Do not allow the soup to simmer too long after the noodles have been cooked. They can get mushy and no one wants that!
- You can also cook the noodles separately and add them in at the end.
- Adjust the spice level by using as many or as few red pepper flakes or use spicy sausage if you’d like. Or avoid them completely, it’s up to you!
What to serve with lasagna soup?
You can’t go wrong with anything you’d serve with a classic lasagna! Try an easy Italian Panzanella salad, Caesar salad, or simple tossed salad. A slice of garlic bread to sop up all the extra broth never hurts either! This quick sourdough bread recipe has become my favorite with all my soups!
FAQ’s
Absolutely. Get a head start and prepare it the day before. Follow the instructions up until you add the noodles, then stop. Store it in the fridge overnight, then continue with adding the noodles and cheese as directed.
Keep any leftover lasagna soup in an airtight container in the fridge for up to 4 days. If you know you’re going to freeze some, do it without the lasagna noodles or cheese. However, if you are just freezing leftovers, the noodles can be frozen too.
Thaw in the fridge overnight.
Simmer over medium low heat on the stovetop until warmed through. You can also reheat a single bowl in the microwave.
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Lasagna Soup
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage mild
- 1 small onion diced
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 5 cups chicken broth
- 28 ounce diced tomatoes 1 large can
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ⅛ teaspoon red pepper flakes optional
- 8 ounces lasagna noodles broken into 1” pieces
- ½ cup mozzarella cheese shredded
- ¼ cup parmesan cheese grated
- Fresh basil for garnish
Instructions
- In a large soup pot or dutch oven, add the olive oil and Italian sausage and cook over medium heat.2 tablespoons olive oil, 1 pound Italian sausage
- Cook the sausage, breaking it into small pieces, for 5 minutes.
- Add the diced onion and cook for an additional 5 minutes, or until the onion is soft.1 small onion
- Next, add the minced garlic and tomato paste and mix into the meat to combine and cook for another minute or so until the sausage is completely browned.2 cloves garlic, 2 tablespoons tomato paste
- Carefully pour in the chicken broth and stir well, scraping the bottom of the pot with a wooden spoon to remove any stuck on bits.5 cups chicken broth
- Add the diced tomatoes, Italian seasoning, salt, and red pepper flakes (if using). Stir to thoroughly combine and bring the soup to a boil.28 ounce diced tomatoes, 1 teaspoon dried Italian seasoning, ½ teaspoon salt, ⅛ teaspoon red pepper flakes
- Then add the lasagna noodles pieces and boil for 10-12 minutes or until the noodles are soft, stirring often so the noodles to not stick together.8 ounces lasagna noodles
- Add in the mozzarella and parmesan cheese or leave it out and garnish individual bowls½ cup mozzarella cheese, ¼ cup parmesan cheese
- Garnish with fresh basil leaves if desired.Fresh basil
Marta
So easy to make and full of flavour. We used the kirkland mild spolombus as the meat base and I’ll certainly be making it again.