This lasagna soup is the best lasagna soup recipe because it’s simple but delicious. It has all of flavors of a pan of lasagna in a hearty, comforting bowl of soup.
This lasagna soup takes all of those great flavors and turns them into a hearty, comforting soup that’s perfect for chilly nights. The soup is also simpler and easier to make than a pan of lasagna.
So, it’s a great way to enjoy lasagna without all the work!
What you’ll need to make lasagna soup
- Italian sausage: Italian sausage gives the soup more flavor than ground beef. However, ground beef or ground turkey can be used in place of the Italian sausage.
- Onion: White or yellow onions work well.
- Garlic: Feel free to use more garlic if you prefer.
- Italian seasoning: Italian seasoning is a blend of seasonings.
- Tomato paste
- Diced tomatoes: Italian style diced tomatoes could also be used.
- Chicken stock: Chicken broth will also work.
- Malfada pasta: Mini lasagna noodles also work well. A similar dry pasta could be used in place of the malfada.
- Salt and pepper
How to make lasagna soup
Step 1: Heat a large pot over medium heat. I like to use an enameled cast iron Dutch oven.
Step 2: Drain all but 1 tablespoon of grease and return the sausage to the pot. Add the diced onion, and cook until softened. Stir in the garlic and Italian seasoning.
Step 3: Add the tomato paste and cook until it is a deep rust color. Stir in the diced tomatoes with juices and chicken stock. Bring to a boil.
Step 4: Reduce heat, cover, and simmer for 30 minutes. Add pasta, and cook until al dente. Don’t overcook or the pasta will be mushy.
This soup can easily be customized to suit your tastes.
- Spicy: To make the soup spicier, use hot Italian sausage and add red pepper flakes to taste.
- Creamy: Add 1/4 cup heavy cream for a richer, creamier soup.
- Cheesy: Top the soup with ricotta cheese, mozzarella cheese, parmesan cheese, or all three.
How to serve
I serve this soup topped with a dollop of ricotta cheese, a sprinkle of grated parmesan cheese, and a little fresh basil on top. If you like your soup on the cheesier side, serve it topped with grated mozzarella cheese.
Sides that go well with this soup
Store any leftovers in an airtight container in the refrigerator. The soup will keep for up to 4 days when properly stored in the fridge.
Tip >> The noodles absorb some of the liquid as the soup sits. If the soup is too thick, you can add some additional chicken stock to thin it back out when reheating the soup.
More soup recipes!
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- 1 ½ pounds Italian sausage1
- 1 ½ cups diced white or yellow onions
- 6 garlic cloves minced
- 1 tablespoon dried Italian seasoning
- 6 ounce can tomato paste
- 2-14.5 ounce cans diced tomatoes undrained
- 6 cups chicken stock2
- 8 ounce package mafalda pasta or mini lasagna noodles3
- Salt and ground black pepper to taste
- Heat a large pot over medium heat. A Dutch oven works well.
- Add sausage and cook, breaking into pieces as it browns, about 5 minutes.
- Drain all but 1 tablespoon of grease from the sausage and return sausage to pot.
- Add diced and cook until softened, about 5 minutes.
- Stir in garlic and Italian seasoning. Cook for 1 minute.
- Add tomato paste and stir in.
- Cook for about 3 minutes, or until the tomato paste becomes a deep rust color.
- Add diced tomatoes and chicken stock. Stir to combine.
- Bring to a boil.
- Reduce heat, cover, and simmer for 30 minutes.
- Add dry mafalda pasta and cook until al dente. Don’t overcook or the pasta will get mushy and absorb too much of the soup liquid.
- Mild or hot Italian sauage will work. You can also use turkey Italian sausage if you prefer.
- Or chicken broth. I prefer to use reduced-sodium chicken broth so that I can control the sodium if I use broth.
- Or another type of shaped pasta.
- Nutrition values are estimates.
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