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.
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 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!
Ingredient notes and substitutions
- 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.
- 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. I’ve also broken sheets of regular lasagna noodles to use in the soup.
- Salt and pepper
How to make lasagna soup
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
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.
Recipe Tips!
This soup is easy to customize to 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.
Serving suggestions
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.
I serve this soup with the same sides that I serve lasagna with – my quick homemade garlic knots, easy homemade garlic breadsticks, no knead bread, and a simple green salad.
Storage
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!
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!
You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.
Lasagna Soup
Ingredients
- 1 ½ pounds Italian sausage
- 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 stock
- 8 ounce package mafalda pasta or mini lasagna noodles
- 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.
Video
Notes
- Italian sausage: Mild or hot Italian sausage will work. You can also use turkey Italian sausage if you prefer.Â
- Broth: Or chicken broth. I prefer to use reduced-sodium chicken broth so that I can control the sodium if I use broth.
- Noodles: Or another type of shaped pasta. I’ve also broken sheets of regular lasagna noodles to use in the soup.Â
- Nutrition values are estimates.Â
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
Reader Interactions
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!
Comments & Reviews
Heather says
Made this once and now it is a family favorite we have it at least once a month thank you.
Kate says
Yay! Thank you!
Amanda Ahlbrand says
Loved this recipe!! My son has multiple food allergies – milk, eggs, and nuts and it’s always so nice to find new allergy friendly recipes! We used Campanella noodles and worked great! Have you ever doubled/tripled the recipe before? Just curious if you followed the traditional doubling/tripling of ingredients or if you’d do anything differently.
Kate says
Thank you! I’ve doubled the recipe and haven’t made any changes beyond simply doubling the ingredients.
Tabitha Anthis says
Absolutely delicious!! I put 5 cups broth instead of 6 to make it more goulash than soup. Otherwise followed the recipe exactly. Great!
Kate says
Thank you! I’m glad you liked it!
Casey says
Used 1/2 beef 1/2 sausage and added sautéed bell pepper and zucchini. Wonderful!
Kate says
Thank you so much!
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!
Carol says
I was feeling adventurous so decided to try this soup. Tasted like lasagna, but oh so much easier than making a pan of lasagna. I used hot sausage and spiral pasta since I couldn’t find mafalda pasta. Success!
Holly says
Can this be made in crockpot for how many hours?
Thanks
Kate says
Hi! I don’t usually make this soup in the crock pot, but I do make an Instant Pot version.