This lasagna soup recipe is hearty, filling, and loaded with Italian sausage, lasagna noodles, and a delicious tomato broth. The cheesy toppings make this soup extra amazing.
This Italian-American favorite has many of the flavors of your favorite lasagna, but it's a lot less work. And it's cozy too... there's nothing like a hot bowl of soup to heat you up in cooler temperatures!
You may also like my Creamy Chicken Lasagna Soup.
How to make lasagna soup
This soup is easy to make! You start by sautéing the sausage until it starts to brown, and then you add in the onions and garlic and continue cooking it for a few minutes until the onions soften up. You then stir in the crushed tomatoes, beef broth, water, Italian seasoning, and lasagna noodles. Bring the soup to a boil and then reduce the heat and simmer for about 15 minutes or until the noodles have softened up. That's it! The finishing touches are seasoning it with a bit of salt & pepper as needed, and stirring in fresh basil. Top each bowl with some ricotta, mozzarella, and parmesan cheese to taste. (See recipe card below for full ingredients & instructions)
Lasagna soup toppings:
- Parmesan cheese (I prefer to grate my own - I just keep a wedge in the fridge always. I use this grater.)
- Shredded mozzarella cheese (I just buy the pre-bagged stuff to save time).
- Ricotta cheese
- Fresh chopped parsley (optional, but adds a little freshness)
Recipe notes & tips:
- Want to add a little kick? Try adding some red pepper flakes or using hot Italian sausage.
- You can substitute the sausage meat for ground beef or even ground pork, turkey, or chicken.
- I don't list quantities for toppings because everyone's tastes vary. This soup is good without the toppings, but they do take the flavor to the next level. If I had to choose, I would definitely pick the parmesan and one other cheese if you don't want to use all three.
- You may substitute lasagna noodles for a different pasta shape. I'd use around 8 ounces of uncooked pasta if you do.
- If you plan on freezing the soup, I'd add the lasagna noodles in after you thaw it. You can freeze leftovers, but the noodles will get a bit soggy.
- To reheat the soup, you may need to add more beef broth because the pasta will soak up the liquid as it sits in the fridge.
What to serve with lasagna soup:
If served with sides, this recipe will easily make 6 reasonable portions. Try serving this soup with garlic bread or a salad (try my Caesar dressing).
Other soup recipes you'll love:
- Italian Sausage Tortellini Soup
- Easy Hamburger Soup
- Easy Stuffed Pepper Soup Recipe
- Creamy Taco Soup
- Zuppa Toscana (Sausage, Bacon, Potato, and Kale Soup)
Will you make this easy lasagna soup?
Questions? Comments? Made this recipe? Give me a shout below.
Lasagna Soup
Ingredients
- 1 pound Italian sausage
- 1/2 medium onion chopped
- 4 cloves garlic minced
- 1 (28 fluid ounce) can crushed tomatoes
- 4 cups beef broth
- 1 cup water
- 2 dashes Italian seasoning
- 10 uncooked lasagna noodles broken into smaller pieces
- 1-2 tablespoons fresh basil torn/sliced thin
- Salt & pepper to taste
- Toppings: ricotta, grated parmesan cheese, shredded mozzarella to taste
Instructions
- Add the sausage meat to a large soup pot (take sausage meat out of casings if using whole sausages). Brown the sausage for 5 minutes, over medium-high heat, breaking it up with your spoon as you go along. If there's a lot of excess fat, drain it (I didn't).
- Add the onion and garlic, and continue cooking for 4-5 minutes.
- Stir in the crushed tomatoes, beef broth, water, Italian seasoning, and lasagna noodles. Increase the heat to high and bring the soup to a boil.
- Reduce the heat so it's gently boiling, and let it simmer (covered, with the lid slightly ajar) for about 15 minutes or until the pasta is tender. I stir it a few times just to ensure the pasta isn't sticking to the bottom of the pot.
- While the soup's cooking, prep your toppings.
- Stir in the basil and season with salt & pepper as needed. Dish the soup up and top each bowl with a dollop of ricotta and a small handful of mozzarella and parmesan (go as easy or generous as you want).
Notes
- Serves 6 if portions are reasonable (e.g. if served with garlic bread or a salad). If you're feeding very hungry people, it's more like 4 portions.
- I don't list quantities for the toppings because everyone's tastes vary. The toppings are optional but recommended.
- This soup soaks up the broth quite fast, so it's best eaten immediately. Add more beef broth to leftovers if needed.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Amanda says
Delicious! I’ve made this with both mild and spicy Italian sausage and it’s so yummy every time!
Natasha says
I'm thrilled you like this recipe, Amanda! 😀
Gretchen says
This was fantastic!! If anyone is looking for some greens- I added a few cups of leafy kale the last 5 mins of cooking time and it was great! Thank you for another great recipe!
Natasha says
Awesome!! Good idea!
AJ says
Easy and delicious! My family loved it, and my 3 year old really enjoyed breaking apart the lasagna noodles. Definitely making this again!
Natasha says
I love that!! Thank you!
Karen Vail says
So delicious and easy. No lasagna noodles to be found in my town so I used rigatoni. This will be a winter favorite from now own.
Natasha says
I'm so glad it worked out! 🙂
Jessica says
we LOVED this soup! My husband said it was one of the most favorite things I've cooked for him. We didn't have lasagna, so I used ditalini pasta (short round tubes). I also added a block of frozen spinach for some extra greens. Easy to make, delicious. Will be a staple in my winter rotation.
Natasha says
So happy to hear that, Jessica!! 🙂
Elizabeth Theuser says
I like to cook my pasta separately and add it to individual bowls and pour the soup over it so that it doesn't soak up the broth. I just keep the pasta in a separate container in the fridge and use as needed.
Natasha says
That works!
Talyn Smiley says
Definitely a family favorite. Even my daughter who isn't a fan of lasagna enjoyed it being made with sausage. I've tried three of your recipes and plan on cooking three more this week. Thanks for sharing:)
Natasha says
I'm so happy to hear that!! 😀 Thanks so much for coming back to Salt & Lavender!
Meg says
This was excellent; my husband loved it. Great comfort food during such a stressful time.
I added some fresh spinach!
Natasha says
I am so happy to hear that! XO
Danielle says
So this is my second time making one of your recipes in as many days and I’m seriously thinking about trying one every day...i.e. Julie and Julia lol. Super easy and super delicious!!
Natasha says
Haha aww that's amazing!! 🙂 Thank you!
Lulu7479 says
So delicious!!! This was a perfect dinner and so much easier to make than regular lasagna. I highly recommend it to anyone who loves lasagna. I used tomatoes that were galic and Italian flavor and added the spices so it packed a wonderful flavor.
Thank you!
Natasha says
Yay!! So happy you liked it ♥️🤗
Courtney says
This was a very easy and quick recipe to make after getting home from work. Husband and I get home late so we always look for a quick dish that can be whipped up in 30ish minutes. The flavor was wonderful and it was a fun and new dinner to try! Have already sent the recipe to my mom for her to make 🙂
Natasha says
That’s awesome!! Thank you so much for leaving me a comment ♥️
Sheila says
Very easy to make and it truly felt like we were eating a deconstructed lasagna. We added ricotta and grated Parmesan. Fresh and tasty!
Natasha says
I am so happy you liked it!! Thanks so much for letting me know ♥️♥️♥️
Sandy says
This soup is delicious. We loved it, plus it filled the house with a tasty aroma of lasagna. I garnished mine with freshly shredded parmesan. It was a welcome change to the creamy based soups I usually make.
Natasha says
I’m so glad you enjoyed it, Sandy!! Thanks so much for letting me know. ♥️