Alright friends, are you ready for soup season? This Lasagna Soup recipe is in the running for one of my favorite soups of all time, yes it’s that good!! It has all of the classic flavors of lasagna, including Italian sausage, crushed tomatoes, and lots of herbs and spices, but is conveniently made in one pot. Add a cheesy topping on top, grab some garlic bread, and before you know it you have the most delicious, hearty, and satisfying meal.
What Is Lasagna Soup?
Lasagna soup is everything you love about regular lasagna, but conveniently made in one pot for a cozy and hearty soup! It includes the same bold flavors and traditional ingredients of lasagna, but made in an easy and more approachable way. So whenever you have a taste for lasagna and you don’t want to bother with all of those layers, now you can make this delicious lasagna soup instead!
Ingredients For Lasagna Soup
Here are the ingredients you need to make this delicious lasagna soup recipe:
- Italian Sausage: I used Italian sausage for the meat component since it’s pre-seasoned with herbs and spices and adds lots of flavor to the soup.
- Aromatics: Onion, bell pepper, and garlic adds wonderful aromatics and more depth of flavor to the soup.
- Tomatoes: A combination of crushed and diced tomatoes adds texture and lots of flavor to the soup. Tomato paste is also added to help thicken the soup.
- Lasagna Noodles: Of course it wouldn’t be lasagna soup without the noodles! Just classic, curly-edged lasagna noodles is all you’ll need (not the no-bake noodles).
- Seasoning: A mix of Italian seasoning, salt, pepper, and red pepper flakes to season the soup.
- Sugar: A little bit of sugar to balance the acidity of all the tomatoes.
- Chicken Broth: The soup and the noodles cook in the chicken broth until the noodles are tender.
- Cheese Topping: Instead of mixing cheese directly in the soup, I added a cheese topping on top. This way everyone can add exactly the amount of cheese they want in their soup or leave it out all together. This 3-cheese combo topping is definitely one of my favorite components of this soup, so I highly recommend it!😉
Recipe Tips & Variations
- On a budget? Just use half of the Italian sausage and save the other half for a different recipe. Trust me this soup will still be delicious!
- Substitute Italian sausage for ground beef or ground turkey. You may need to add a little more seasoning if you decide to go this route. You can also check to see if your grocery store has Italian turkey sausage instead.
- Want to add more veggies? Try adding some sliced mushrooms, carrots, or spinach to the soup. Sauté the mushrooms and carrots at the same time as the bell peppers and onions. Add any leafy greens towards the end of the cook time.
- If you want to make the soup dairy-free you can easily leave the cheese topping off altogether or use a combination of your favorite plant-based ricotta, mozzarella, and parmesan cheese.
Serving Suggestions
Since this soup is so filling you can definitely keep the sides simple. I recommend serving it with some of our popular homemade garlic bread. It’s super easy to make and tastes 10x better than store-bought garlic bread. You can also add a simple side salad or Caesar salad on the side to complete the meal.
Storing & Freezing Leftovers
If you’re lucky enough to have any leftovers, first allow the soup to cool. Then divide the soup into single serving containers and store in the refrigerator for 4-5 days. If you are taking this soup in your lunch, this allows you to easily grab and heat up one serving at a time. For longer storage, place the lasagna soup in freezer-safe containers, and freeze for up to 3 months. To reheat, first allow the soup to thaw in the refrigerator overnight. Then reheat on the stovetop until warmed through.
And if you like turning classic comfort foods into cozy soup recipes, then try our Chicken Pot Pie Soup and Chicken Enchilada Soup next!
Lasagna Soup
Servings 6 (about 1.5 cups each)Ingredients
- 1 Tbsp cooking oil ($0.04)
- 1 lb. Italian sausage ($4.69)
- 1 yellow onion, diced ($0.32)
- 1 red bell pepper, diced ($1.50)
- 4 cloves of garlic, minced ($0.32)
- 2 Tbsp tomato paste ($0.30)
- 1 15oz. can crushed tomatoes ($1.50)
- 1 14oz. can diced tomatoes ($1.50)
- 2 tsp Italian seasoning ($0.20)
- 3/4 tsp salt ($0.05)
- 1/4 tsp freshly cracked black pepper ($0.02)
- 2 tsp sugar ($0.05)
- 1/4 tsp red pepper flakes ($0.05)
- 5 cups chicken broth ($0.91)
- 8 lasagna noodles ($1.15)
Cheese Topping
- 1 cup whole milk ricotta cheese ($1.93)
- 1/2 cup shredded mozzarella cheese ($0.57)
- 1/4 cup grated parmesan cheese ($0.40)
- 1 Tbsp fresh chopped parsley ($0.15)
- 1/4 tsp freshly cracked black pepper ($0.02)
- pinch of salt ($0.02)
Instructions
- Heat a large dutch oven or soup pot over medium heat and add the oil. Crumble and brown the Italian sausage.
- Once the sausage has browned, add the diced onion, diced bell pepper, and minced garlic to the pot. Continue to sauté over medium heat until the onion is translucent and the garlic is fragrant.
- Now add the tomato paste, crushed tomatoes, diced tomatoes, Italian seasoning, salt, black pepper, sugar, red pepper flakes, and chicken broth. Stir all the ingredients together well. Place a lid on the pot, and bring the pot up to a boil.
- While the pot is heating up, break the lasagna noodles into one to two-inch pieces. Add the noodles to the pot and give the soup a stir.
- Replace the lid, turn the heat down slightly to medium heat and continue boiling the soup for 12-14 minutes or until the lasagna noodles are tender.
- While the soup and noodles are boiling, make the ricotta cheese topping. In a medium bowl, combine the ricotta, shredded mozzarella, grated parmesan cheese, chopped parsley, black pepper, and a pinch of salt. Mix the ingredients together.
- Once the soup is done and the lasagna noodles are tender, remove the pot from the heat. Serve this lasagna soup with 1-2 tablespoons of the cheese topping, extra fresh parsley, and garlic bread on the side. Enjoy!
See how we calculate recipe costs here.
Equipment
Nutrition
How to Make Lasagna Soup – Step by Step Photos
Heat a large dutch oven or soup pot over medium heat and add 1 Tbsp cooking oil. Crumble and brown 1 lb. Italian sausage.
Once the sausage has browned, add 1 diced onion, 1 diced red bell pepper, and 4 minced garlic cloves to the pot. Continue to sauté over medium heat until the onion is translucent and the garlic is fragrant.
Now add 2 Tbsp tomato paste, 1-15oz. can crushed tomatoes, 1-14oz. can diced tomatoes, 2 tsp Italian seasoning, 3/4 tsp salt, 1/4 tsp freshly cracked black pepper, 2 tsp sugar, 1/4 tsp red pepper flakes, and 5 cups chicken broth. Stir all the ingredients together well. Place a lid on the pot, and bring the pot up to a boil.
While the pot is heating up, break 8 lasagna noodles into one to two-inch pieces.
Add the noodles to the pot and give the soup a stir. Replace the lid, turn the heat down slightly to medium heat and continue boiling the soup for 12-14 minutes or until the lasagna noodles are tender.
While the soup and noodles are boiling, make the ricotta cheese topping. In a medium bowl, combine 1 cup whole milk ricotta cheese, 1/2 cup shredded mozzarella, 1/4 cup grated parmesan cheese, 1 Tbsp chopped parsley, 1/4 tsp freshly cracked black pepper, and a pinch of salt.
Mix all of the ingredients together well.
Once the soup is done and the lasagna noodles are tender, remove the pot from the heat.
Serve this lasagna soup with 1-2 tablespoons of the cheese topping, extra parsley, and garlic bread on the side. Enjoy!
