Scoop of lasagna soup on a black spoon

Lasagna Soup

Easy homemade lasagna soup recipe.
Course Main Course
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 10 servings
Calories 403kcal
Author I Heart Eating


  • 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.


  1. Mild or hot Italian sauage will work. You can also use turkey Italian sausage if you prefer. 
  2. Or chicken broth. I prefer to use reduced-sodium chicken broth so that I can control the sodium if I use broth.
  3. Or another type of shaped pasta. 
  4. Nutrition values are estimates. 


Serving: 1serving | Calories: 403kcal | Carbohydrates: 30g | Protein: 18g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 56mg | Sodium: 849mg | Potassium: 617mg | Fiber: 2g | Sugar: 6g | Vitamin A: 275IU | Vitamin C: 9mg | Calcium: 48mg | Iron: 2mg