Lasagna Soup
Updated
Updated
Deep in flavor and the perfect comfort food, this easy Lasagna Soup recipe tastes like lasagna in soup form! Perfect for winter and busy nights when you want all the flavor of lasagna with none of the work!
Pin this now to find it later
Pin ItThis post may contain affiliate links. If you click on one and make a purchase, we may earn a small commission at no extra cost to you. We only recommend products we genuinely love.
This easy lasagna soup recipe tastes exactly like the classic casserole we all know and love. It’s made with almost exactly the same ingredients, just with the addition of broth to give it the appropriate soup consistency. You even have the creamy, cheesy filling and the noodles.
Though it has all of the flavors of traditional lasagna, it has barely any of the work, coming together in just over 30 minutes. Plus, it makes great leftovers and freezes well for future meals. Truly a family-favorite weeknight dinner for us, and I bet it will be for you, too!
Other delicious twists on lasagna include our skillet lasagna, lasagna roll ups, Mexican lasagna, and chocolate lasagna!
What’s in this Lasagna Soup recipe?
This lasagna soup is made with almost exactly the same ingredients as a traditional lasagna recipe. Scroll below to the printable recipe card for details and measurements.
- Italian sausage – Crumbled Italian sausage adds lots of flavor to this dish.
- Onion and Garlic – For aromatics and great flavor.
- Chicken broth – I always use low-sodium broth to have more control over the saltiness of the dish.
- Marinara sauce – We use our homemade marinara sauce for optimal flavor, but store-bought is perfectly fine. Buy a really high quality brand, since the soup will take on the flavor of the jarred sauce.
- Pesto – Again, we recommend our homemade pesto, but a jar from the store is ok.
- Crushed tomatoes – Enhances the tomato flavor in the broth.
- Seasonings – Salt, pepper, and cracked red pepper flakes season the soup.
- Lasagna noodles – Break into bite-sized pieces prior to cooking.
- Ricotta cheese – A traditional lasagna filling ingredient.
- Mozzarella cheese – Shred your own for an extra melty, cheesy texture.
- Parmesan – Used as a garnish before serving for extra flavor.
Tips and Variations
- All in one pot or keep the noodles separate. You can cook the noodles directly in the soup like we do if you intend on eating the whole pot at once. Otherwise, cook the noodles separately and add them to the bowls in portions so they donโt get soggy. Keep in mind that noodles absorb the liquid, so if you cook them separately, the soup will be thinner.
- Use a different pasta. The lasagna noodles can be substituted with a small pasta like rotini or bow-tie. Adjust your cooking time accordingly.
- Add the cheese when serving. Like the noodles, the cheese mixture should be kept separate and added to the hot soup just before serving.
- Use quality ingredients. This is especially true for the marinara sauce, as the soup really takes on the flavor of the marinara more than anything else.
- Substitute ground beef. Ground beef can easily be used in place of the Italian sausage or you can use a mixture of both for a variety in flavor. Ground turkey could also be used.
Serving Suggestions
Like the classic dish, this lasagna soup goes great with homemade garlic bread and a simple side salad. Be sure to serve the soup hot, so that the dollop of cheese melts into the soup for an extra creamy, cheesy texture. And don’t forget to add a bit (or a lot) of freshly grated parmesan on top.
How to Store, Freeze, & Reheat Leftovers
- Fridge. Leftovers can be stored in the fridge for up to 3 days. Note that if you cook the noodles in the soup, they will continue to absorb the broth and become soggy. If you anticipate having leftovers, I recommend cooking the noodles separately, then store each part of the soup – the broth, the noodles, and the cheese mixture – in their own containers.
- Freezer. You can freeze lasagna soup in an airtight, freezer-safe container for up to 3 months. Freeze it without the noodles. The cheese mixture should be frozen separately as well. Thaw overnight in the fridge.
- Reheat. Reheat leftover soup on the stovetop until simmering, stirring occasionally. Or reheat portions in the microwave.
I hope you love this delicious and easy recipe โ be sure to give it a review below! Also donโt forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Lasagna Soup
Ingredients
- 1 pound Italian sausage
- 1 small onion, , diced
- 3 cloves garlic, , minced
- 32 ounces low-sodium chicken broth
- 24 ounces marinara sauce
- 15 ounce can crushed tomatoes, , undrained
- 2 tablespoons pesto sauce, , plus more for garnish
- 1 teaspoon black pepper, , divided
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked red pepper flakes
- 8 dry lasagna noodles, , broken into bite-sized pieces (see note below)
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella cheese
- grated parmesan cheese, , for serving
Instructions
- In a dutch oven pot over medium-high heat, brown and crumble the sausage with the diced onion until there is no pink left and the onions are soft and translucent, about 5 minutes. Add the garlic and cook for 20 seconds until fragrant. Drain off any excess fat.
- Add the chicken stock and scrape up any bits from the bottom of the pot. Add the marinara sauce, crushed tomatoes, pesto, half of the pepper, salt, and cracked red pepper flakes; stir to combine.
- Bring to a boil, then add in the broken up pasta. Reduce heat to a gentle bubble and cook uncovered for about 15 minutes, or until the pasta is tender but not mushy, stirring occasionally. If the soup ends up thicker than you'd like, you can add in a bit more broth to thin it out.
- While the soup is simmering, in a medium-sized bowl, stir together the ricotta, mozzarella, and remaining 1/2 teaspoon of black pepper until combined.
- Ladle soup into bowls and add a generous dollop of the ricotta mixture. Top with more pesto, if desired. Garnish with freshly grated parmesan cheese and enjoy!
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
This recipe is soooo good! Ive made it multiple times and one of my family’s favorites!
absolutely delicious!