Lasagna soup is one of my favorite ways to satisfy the craving for Lasagna with very little effort. All of your favorite lasagna ingredients are nestled in a rich, tomato-based broth and topped with creamy ricotta cheese and basil.
Soups like Chicken Tortilla Soup, creamy Tomato Soup, and of course this Lasagna Soup recipe are perfect to curl up to in the colder months.
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What is Lasagna Soup?
Lasagna soup has all of the elements of a classic lasagna but instead of a thick tomato sauce, it all comes together in a rich and flavorful tomato broth where all of the flavors meld beautifully. The soup is served with a generous mound of creamy ricotta cheese that melts into your spoonful. Lasagna is so satisfying as a soup. All you need is some Focaccia Bread to go with it.
Ingredients for Lasagna Soup
- Lasagna noodles – use just about any brand or style you prefer and break the noodles into roughly bite-size pieces
- Oil – use a mild oil such as olive oil or avocado oil
- Onion – a white or yellow onion works best
- Hot or sweet Italian sausage – Any style of Italian sausage will work great – go as hot or sweet as you like
- Garlic – fresh garlic adds more flavor than garlic powder
- Dried oregano – dried herbs work great in this soup
- Tomato paste – deepens the flavor of the broth
- Low-sodium broth – homemade chicken broth is best but storebought also works.
- Crushed tomatoes – Use classic or fire-roasted if you like a little smokiness
- Fresh basil – brightens up the soup and elevates the flavor.
- Parmesan cheese – builds a rich and creamy base
- Half & half – balances the acidity of the soup
- Ricotta cheese – serve with a hefty spoonful of full-fat ricotta
How to Make Lasagna Soup
- Boil the Noodles – Bring a large pot of salted water to boil and cook the broken up noodles until aldente or firm to the bite then toss them with oil.
- Cook & Season the Sausage – In a heavy pot or dutch oven, cook sausage. Add onion and cook it until translucent. Add pressed garlic and dried oregano.
- Make the Soup Base – Add in the tomato paste and stir until well distributed. Next, pour in the broth and canned tomatoes and simmer 15 minutes.
- Finish Building the Soup – Turn the heat to low. Add in the noodles, half and half, parmesan, and basil. Simmer for 3-5 minutes.
- Garnish & Serve – Ladle into warm bowls and top with a dollop of ricotta cheese and fresh basil.
Tips for the Best Lasagna Soup
- Keep the heat over medium – allow the flavors of the soup to come together gradually by keeping the heat at medium to medium-low.
- Don’t cook the pasta all the way – drain it with 2-3 minutes left of cooking time, as it will finish cooking when you add it back to the soup pot.
- Make the soup in a Dutch oven – it retains moisture and maintains even heat.
Variations
- Use your favorite type of protein. Italian sausage can be made with ground beef, ground turkey, or ground pork. Use your favorite.
- Swap out the ricotta for your favorite cheese. If you’re not a fan of ricotta, garnish the soup with shredded mozzarella or parmesan instead.
Common Questions
Can you make lasagna soup in an Instant Pot?
To make Instant Pot lasagna soup, put all the ingredients into a 6 Qt instant pot, pushing the noodles down just so they are submerged. Seal the lid, and cook on manual high pressure for 6 minutes followed by a quick release of pressure.
Can you make lasagna soup in a Crock-Pot?
You can also use your Slow Cooker to make this soup. Add all the ingredients except the noodles into the pot, turn the heat on high, and cook for 3-4 hours. With 30 minutes of cooking time left, add in the raw broken noodles.
Can you freeze this soup?
It’s not recommended to store this soup in the freezer or the noodles will get mushy. Instead, see make-ahead tips below.
Can you cook the pasta noodles in the soup?
It’s best to cook the noodles separately since they absorb some of the liquid and add some starch to the soup, thickening it up. You can cook it in the soup pot, but be sure to add an extra cup of broth.
Make-Ahead
- Prep-Ahead: Whether you’re meal-prepping or cooking the soup a day in advance for guests, prepare everything except the noodles and refrigerate the soup in a large airtight container. Right before you plan on serving, boil the lasagna noodles and add them to the soup. This will prevent the noodles from absorbing all the broth in storage.
- Reheat: The best way to reheat this soup is over medium heat in a large saucepan or pot until warmed through. It tends to pop in the microwave, so beware!
More Tasty Soup Recipes
- Easy Chicken Noodle Soup
- Chicken Pot Pie Soup
- Easy Vegetable Soup Recipe
- Wonton Soup Recipe
- Minestrone Soup
The Best Lasagna Soup Recipe
5 from 140 votes
Author: Natalya Drozhzhin
Lasagna Soup is the easiest way to satisfy lasagna cravings. All of your favorite lasagna ingredients are nestled in a rich tomato broth and topped with ricotta cheese and fresh basil.
Prep Time: 15 minutes mins
Cook Time: 25 minutes mins
Total Time: 40 minutes mins
Ingredients
Servings: 6 people
- 6 oz lasagna noodles, broken into pieces
- 1 tbsp oil, avocado or olive oil
- 1 medium onion, chopped
- 1 lb hot or sweet Italian sausage, casings removed
- 2 garlic cloves, chopped
- 1 tsp dried oregano
- 2 tbsp tomato paste
- 32 oz low-sodium broth, (chicken or beef)
- 15 oz canned crushed tomatoes, with their juice
- 1/2 cup fresh basil, chopped
- 1/4 cup parmesan cheese, grated
- 1/2 cup half & half
- Ricotta cheese, for serving
Instructions
Bring a large pot of salted water to a boil. Add the noodles and cook them for 2 minutes less than advised by the package instructions. Drain the noodles, drizzle them with oil, and set them aside.
Place a heavy bottom pot or dutch oven over medium heat, add the sausage, and sautee until cooked through, breaking it up into small pieces with a spatula. Add the onion and cook until it’s translucent. Stir in pressed garlic and oregano and cook for 30 seconds until fragrant.
Add tomato paste, broth, and canned tomatoes. Bring to a boil then reduce heat, partially cover, and simmer for 15 minutes.
Keeping the heat at a simmer, add in noodles, half and half, parmesan, and basil. Simmer for a few more minutes and season to taste.
Serve right away with a spoonful of ricotta cheese and a sprinkle of fresh basil.
Nutrition Per Serving
491kcal Calories33g Carbs21g Protein31g Fat11g Saturated Fat4g Polyunsaturated Fat14g Monounsaturated Fat68mg Cholesterol812mg Sodium717mg Potassium3g Fiber6g Sugar449IU Vitamin A11mg Vitamin C137mg Calcium3mg Iron
- Full Nutrition Label
- Nutrition Disclosure
Nutrition Facts
The Best Lasagna Soup Recipe
Amount per Serving
Calories
491
% Daily Value*
Fat
31
g
48
%
Saturated Fat
11
g
69
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
14
g
Cholesterol
68
mg
23
%
Sodium
812
mg
35
%
Carbohydrates
33
g
11
%
Fiber
3
g
13
%
Sugar
6
g
7
%
Protein
21
g
42
%
Vitamin A
449
IU
9
%
Vitamin C
11
mg
13
%
Calcium
137
mg
14
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories: 491
Natalya Drozhzhin
Natalya is a food blogger who founded Momsdish.com to make cooking easier. Growing up on a farm in Ukraine, Natalya was inspired by the amazing dishes that were prepared using simple ingredients. Natalya is most notably known for making cooking approachable for any person.
Read more posts by Natalya
Lasagna soup is a delicious and easy way to satisfy your craving for lasagna. It combines all the classic lasagna ingredients in a rich tomato-based broth, topped with creamy ricotta cheese and basil. Lasagna soup is perfect for colder months and can be enjoyed with some Focaccia Bread.
To make lasagna soup, you will need the following ingredients:
- Lasagna noodles: You can use any brand or style of lasagna noodles and break them into bite-size pieces.
- Oil: Use a mild oil such as olive oil or avocado oil.
- Onion: A white or yellow onion works best.
- Hot or sweet Italian sausage: You can choose any style of Italian sausage, depending on your preference.
- Garlic: Fresh garlic adds more flavor to the soup.
- Dried oregano: Dried herbs work great in this recipe.
- Tomato paste: It deepens the flavor of the broth.
- Low-sodium broth: Homemade chicken broth is best, but store-bought also works.
- Crushed tomatoes: You can use classic or fire-roasted crushed tomatoes for a smoky flavor.
- Fresh basil: It brightens up the soup and elevates the flavor.
- Parmesan cheese: It builds a rich and creamy base.
- Half & half: It balances the acidity of the soup.
- Ricotta cheese: Serve the soup with a generous spoonful of full-fat ricotta cheese.
Here's how to make lasagna soup:
- Boil the noodles: Bring a large pot of salted water to a boil and cook the broken-up noodles until al dente. Drain the noodles and toss them with oil.
- Cook and season the sausage: In a heavy pot or Dutch oven, cook the sausage. Add the onion and cook until translucent. Add the pressed garlic and dried oregano.
- Make the soup base: Add the tomato paste and stir until well distributed. Pour in the broth and canned tomatoes and simmer for 15 minutes.
- Finish building the soup: Turn the heat to low. Add the noodles, half and half, parmesan, and basil. Simmer for 3-5 minutes.
- Garnish and serve: Ladle the soup into warm bowls and top with a dollop of ricotta cheese and fresh basil.
Some tips for the best lasagna soup:
- Keep the heat over medium to allow the flavors to come together gradually.
- Don't cook the pasta all the way; drain it with 2-3 minutes left of cooking time, as it will finish cooking when you add it back to the soup pot.
- Make the soup in a Dutch oven for moisture retention and even heat distribution.
You can also customize your lasagna soup by using your favorite type of protein, such as ground beef, ground turkey, or ground pork. Additionally, you can swap out the ricotta cheese for your favorite cheese, such as shredded mozzarella or parmesan.
As for cooking methods, you can make lasagna soup in an Instant Pot by putting all the ingredients into a 6 Qt Instant Pot and cooking on manual high pressure for 6 minutes followed by a quick release of pressure. You can also use a Crock-Pot by adding all the ingredients except the noodles, cooking on high for 3-4 hours, and adding the raw broken noodles with 30 minutes of cooking time left.
It's not recommended to freeze this soup as the noodles may become mushy. However, you can make it ahead of time by preparing everything except the noodles and refrigerating the soup in a large airtight container. Boil the lasagna noodles and add them to the soup right before serving to prevent the noodles from absorbing all the broth in storage. To reheat the soup, use a large saucepan or pot over medium heat until warmed through.
Enjoy your homemade lasagna soup!
