This lasagna soup is an easy soup recipe! This 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 soup.
Is there any wrong way to eat lasagna? The flavors are so amazing that it makes a great dip, is fantastic as roll-ups, and can even make a simple 30 minute skillet dinner.
This lasagna soup takes all of those great flavors and turns it 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!
How To Make Lasagna Soup
Heat a large pot over medium heat. I like to use an enameled cast iron Dutch oven.
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.
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.
Reduce heat, cover, and simmer for 30 minutes. Add pasta, and cook until al dente. Don’t overcook or the pasta will be mushy.
Tips For Making Perfect Lasagna Soup
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.
What To Serve With This Soup
I serve this soup with the same sides that I serve lasagna with – my quick homemade garlic knots, easy homemade garlic breadsticks, or a simple green salad.
More Soup Recipes!
More Soup Recipes!If you’ve tried this lasagna soup recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
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Lasagna Soup
Ingredients
- 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 pasta3
- Salt and ground black pepper (to taste)
Instructions
- 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.
Notes
- 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.
Nutrition Information
Gina says
Used ground beef, as we aren’t big on sausage with pasta. Very good, will make again. I used elbow pasta as that is what I had on hand. More of a goulash this way, but flavors were wonderful! Thanks for the recipe!!
Kate says
Thank you! I’m glad that you liked it! =)
Susan says
Our weather has just started to turn cooler, hallelujah, and I wanted to try a new soup. This is so good!!! I did add hot sausage for a kick. Will make again.
Kate says
I hear you! I’m excited for cooler weather, too. Thank you! Yes! Hot sausage and even a bit of red pepper flakes would add a great little kick. Thanks for commenting!