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.
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 ¼ 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
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 pasta3
- 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.