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This hearty lasagna soup recipe is loaded with Italian sausage, lasagna noodles, and a ridiculously good tomato broth. It’s on the table in just 40 minutes. Add cheesy toppings to make this soup extra amazing!
You may also like my Creamy Chicken Lasagna Soup or Easy Skillet Lasagna.
Why you’ll love it
Lasagna is a beloved Italian-American dish, and this soup has the flavors of your favorite Homemade Lasagna or Lasagna Roll Ups, but it’s a lot less work! This comforting soup is made all in one pot in just 40 minutes, and there’s none of the hassle of layering a traditional lasagna. Who doesn’t appreciate a shortcut?
There’s nothing quite like cozying up to a bowl of lasagna soup on a chilly day. In each spoonful you get sausage, pasta, and cheesy goodness along with a rich tomato broth. It’s definitely a staple in our household, and I can’t wait for it to be one in yours too.
What you’ll need
- Italian sausage – we chose mild for this recipe
- Onion and garlic – aromatics for the foundation of the soup. Sweet Vidalia is our go-to onion, but yellow works
- Tomatoes – a can of crushed tomatoes creates the base of the broth
- Beef broth – for deeper, richer flavor
- Italian seasoning – it’s a single jar of a combination of fragrant dried herbs
- Pasta – the lasagna noodles cook right in the soup
- Fresh basil – it perfectly complements the tomato broth
Toppings for lasagna soup
- Parmesan cheese – I prefer to grate my own. I just keep a wedge in the fridge always, and I use this grater.
- Mozzarella cheese – the shredded pre-bagged stuff saves time, but you can grate it yourself
- Ricotta cheese – for creaminess
- Fresh chopped parsley – it’s totally optional for additional freshness
How to make lasagna soup
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
In a large pot or Dutch oven start by sautéing the sausage until it starts to brown, and then add in the onions and garlic. Continue cooking it for a few minutes until the onions soften up.
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 pasta has softened up. Season it with salt & pepper as needed, and stir in fresh basil. Top each bowl with some ricotta, mozzarella, and parmesan cheese!
Substitutions and variations
- 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.
What to serve with lasagna soup
- If served with sides, this recipe will easily make 6 reasonable portions. Try serving this soup with a salad. I love a classic Caesar salad with Homemade Caesar Dressing!
- For a lighter option, this Super Simple Parmesan Arugula Salad pairs well.
- You can’t go wrong with garlic knots or garlic bread.
Leftovers and storage
- This soup will keep for 3-4 days in the fridge in an airtight container. However, keep in mind the lasagna noodles will absorb a lot of liquid the longer you leave it.
- To reheat the soup, warm in a saucepan over a low heat. You may need to add more beef broth.
- It freezes well if you add the lasagna noodles and cheese toppings in after you thaw it. Pasta and dairy don’t do well in the freezer, so if you’re not eating it all right away, you may want to cook the noodles separately.
If you made this easy lasagna soup, please leave a star rating and review below! I’d love to hear from you. You can also find me on Instagram.
Easy Lasagna Soup Recipe
Ingredients
- 1 pound Italian sausage
- 1/2 medium onion chopped
- 4 cloves garlic minced
- 1 (28 ounce) can crushed tomatoes
- 4 cups beef broth
- 1 cup water
- 1/4 teaspoon Italian seasoning
- 10 uncooked lasagna noodles broken into smaller pieces
- 1-2 tablespoons torn fresh basil
- Salt & pepper to taste
- Toppings: ricotta, grated parmesan cheese, shredded mozzarella use any/all/none 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.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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If you don’t want the pasta to soak up all of the broth, par cook or fully cook the noodles first. My mother always did this. It was her opinion that the pasta soaked up too much liquid and it soured the soup if refrigerated for leftovers.
Yup, you can definitely do that. And we recommend doing exactly that in the freezer tips section. 🙂
I saw 2 different versions of this recipe recently, so knew it was meant to be. I couldn’t wait to try it! This was so delicious! I stepped out of my comfort zone and made some changes. As always, I love your flexibility with your recipes.
As it was a weekday, I made this in the slow cooker since I had time at lunch to cook the meat / onions / garlic and then to smell the so delicious aroma all afternoon while working! I substituted with ground turkey. I also added zucchini and baby spinach as I saw another recipe that had that and I love the veggies. I used crushed tomatoes and marinara sauce for the tomato.
Love that everyone can control the amount of the ricotta / parmesan / mozzarella to suit their taste. So good!
This will definitely be made again! ❤️
Yay!! So glad it was a hit, Angela! Love your additions. 🙂
To continue with the slow cooker changes, I added the baby spinach, zucchini and pasta for the last 40 minutes, stirring every 10 mins with the pot uncovered on low. It can go for 4-8 hrs on low beforehand. Again, the aroma was amazing! I would aboslutely make it in the soup pot on the stove on the weekend if that worked time-wise. Just so good.
Amazing! I made this for lunch today and it was sooo good! I can’t believe how easy it was to make. It was ready to put in a bowl in less than 45 mins from start to finish. Thank you!
Yay!! I’m thrilled you enjoyed it, Deanna! Thanks for your review. 🙂
Wowza, this was so easy and so delicious!!! Easy weekday dinner.
Thank you!! So glad it was a hit!
I had to leave out the onion and this was still delicious! I also added some chopped kale towards the end. This recipe will definitely be part of our meal rotation. Thank you!
We’re so glad it worked out, Amanda! Thank you!
How would you suggest cooking in a crockpot please.
Hi Michelle! So, you’d have to sauté the sausage/onion/garlic in a skillet, then transfer it to the Crockpot along with the rest of the step 3 ingredients. I haven’t tested this in the Crockpot, so I really am not sure how long the pasta will take to cook, so I don’t know if adding it in during step 3 is even a good idea. Normally with a slow cooker recipe, you’d add pasta in during the last 30 min-1 hour of cooking time. I think with this recipe it would probably just be easiest to follow it as written since you would need to dirty up a skillet and the Crockpot when you can just use a pot and do it on the stove fairly quickly. If you do experiment, let me know how it goes.
Looks so scrumptious I’m gonna make it tonight.
Hope you enjoy it, Keith!! 🙂
Delicious! I’ve made this with both mild and spicy Italian sausage and it’s so yummy every time!
I’m thrilled you like this recipe, Amanda! 😀
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!
Awesome!! Good idea!
Easy and delicious! My family loved it, and my 3 year old really enjoyed breaking apart the lasagna noodles. Definitely making this again!
I love that!! Thank you!