Deep in flavor and the perfect comfort food, this easy Lasagna Soup recipe tastes like lasagna in soup form! Perfect for busy nights when you want all the flavor of lasagna with none of the work.
Other delicious twists on lasagna include our Pierogi Lasagna, Lasagna Roll Ups, and Mexican Lasagna.
An Easy Lasagna Soup Recipe
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 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!
Ingredients Needed
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.
- Salt & pepper – For flavor.
- 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.
How to Make Lasagna Soup
Making this soup is incredibly easy – and it’s ready in just over 30 minutes. Here’s a summary.
(Scroll below to the printable recipe card for details and measurements.)
- Cook the sausage. Brown and crumble the sausage with the onion. Add the garlic then drain off any excess fat.
- Prepare the soup. Add the chicken stock, marinara, tomatoes, pesto, half of the pepper, and salt. Bring to a simmer then cook for 20 minutes, stirring occasionally.
- Cook the noodles. While the soup is simmering, break the lasagna noodles into bite-sized pieces and cook according to the box instructions. Drain and run under cold water, then drizzle with olive oil to prevent from sticking.
- Make the cheese mixture. Stir together the cheeses with the remaining black pepper.
- Serve. Add the soup to bowls and stir in the noodles. Top with a dollop of the ricotta mixture and more pesto. Garnish with freshly grated parmesan.
Tips, Tricks, and Variations
For the best lasagna soup, keep these things in mind.
- Keep the noodles separate. You can add the noodles directly to the soup 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 don’t get soggy.
- 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. If you don’t have a favorite brand, you can easily make homemade marinara house.
- 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
- How to store leftovers. Leftovers can be stored in the fridge for up to 3 days. Each part of the soup – the broth, the noodles, and the cheese mixture should be stored separately.
- Can I freeze this? Yes, 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.
- How to reheat leftovers. Reheat leftover soup on the stovetop until simmering, stirring occasionally.
More Soup Recipes:
- Minestrone Soup
- Pasta e Ceci
- Matzo Ball Soup
- French Onion Soup
- Egg Drop Soup
- Easy Tomato Soup
- Chicken and Rice Soup
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Lasagna Soup
Ingredients
- 1 pound Italian sausage
- 1 cup diced onion
- 3 cloves garlic , minced
- 32 ounces low-sodium chicken broth
- 24 ounces marinara sauce
- 15 ounces crushed tomatoes
- 2 tablespoons pesto sauce , plus more for garnish
- 1 teaspoon black pepper , divided
- 1/2 teaspoon kosher salt
- 8 dry lasagna noodles , broken into bite-sized pieces
- 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 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, and salt; stir to combine. Bring to a gentle simmer and cook uncovered for 20 minutes, stirring occasionally.
- While the soup is simmering, break up the lasagna noodles into bite-sized pieces. Cook them per package directions. Stir often so the noodles don’t stick to each other or the bottom of the pot. Drain and run cold water over them to stop the cooking process. Drizzle with a bit of olive oil to prevent them from sticking together.
- In a medium-sized bowl, stir together the ricotta, mozzarella, and remaining 1/2 teaspoon of black pepper until combined.
- Add soup to bowls and stir in noodles to serve. Add a generous dollop of the ricotta mixture on top with more pesto, if desired.
- Garnish with freshly grated parmesan cheese and enjoy!
absolutely delicious!