Lasagna Soup

Name: Lasagna Soup Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 pound ground Italian sausage; ½ onion (chopped); 1 tablespoon Dijon mustard; 1½ teaspoons garlic powder; 1 teaspoon dried oregano; 1 teaspoon dried thyme; ½ teaspoon dried basil; ½ teaspoon onion powder; ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; 28 ounces diced tomatoes (undrained (1 large can)); 6 ounces tomato paste ((1 small can)); 8 lasagna noodles (broken into bite sized pieces); 6 cups low-sodium beef broth; 1 cup freshly shredded mozzarella cheese; ½ cup ricotta cheese; Shredded basil leaves (optional, for garnish)

Posted by Becky Hardin

on Apr 19, 2021

4.65 from 45 votes

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This hearty and comforting lasagna soup is one of my go-to cold-weather soups. It’s super quick to throw together in one pot in just 35 minutes, and it’s chock full of Italian sausage, tomatoes, and lasagna noodles. I love to top it with a mixture of ricotta and mozzarella cheeses to create a rich and creamy meal.

lasagna soup garnished with ricotta and basil

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I make this lasagna soup at least once a month once the weather gets cold. Seasoned with Italian herbs, this soup is not shy in the flavor department. It’s wonderfully rich and the pasta soaks up all of the goodness.

What’s in This Lasagna Soup Recipe?

Sausage: I find that Italian sausage gives this soup a really great flavor, but you can use ground beef, chicken, turkey, pork, or plant-based ‘meat’ crumbles.
Onion: Adds a sweet and earthy flavor to the soup.
Dijon Mustard: Adds a touch of tangy flavor to the soup.
Spices: Garlic powder, dried oregano, thyme, basil, onion powder, salt, and pepper add classic Italian flavor to the soup.
Diced Tomatoes: Add tangy tomato flavor to the soup.
Tomato Paste: Enhances the tomato flavor and adds an umami note.
Lasagna Noodles: Use standard lasagna noodles (not the no-boil kind) that have a normal cooking time of about 10 minutes.
Beef Broth: Low-sodium beef broth creates a rich and savory base for the soup. You can also use chicken or veggie broth.
Cheese: Freshly shredded mozzarella cheese and ricotta cheese are my favorite garnishes for this soup.

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Tips for Success

Make the soup in a heavy bottomed pot or Dutch oven. It will distribute the heat more evenly.
Feel free to add in other veggies if you like. Mushrooms, bell peppers and mushrooms all work well.

How to Store and Reheat

Store leftover lasagna soup in an airtight container in the refrigerator for up to 3 days. Reheat in a pot set over medium-low heat or in the microwave for 3 minutes. Because the pasta will soak up liquid when it sits, you may want to add in a little extra broth or water to loosen it back up.

If you’d like to freeze this soup, I recommend leaving out the noodles until you plan to reheat it. It’ll keep well for up to 3 months if properly frozen.

up close lasagna soup garnished with ricotta and basil

Serving Suggestions

Lasagna soup is a great all-in-one meal. I like to serve it with garlic bread, dinner rolls, or breadsticks for dipping. For a little extra nutrition, I like to serve it with my favorite Olive Garden salad.

5-Star Review

“My husband and I both loved this soup. It was quick and easy to make. We will definitely add it to our rotation of soups!” -Jess

How to Make Lasagna Soup Step by Step

Brown the Meat: In a large pot set over medium-high heat, brown 1 pound of ground Italian sausage with ½ of a chopped onion until the meat is no longer pink.

cooked crumbled sausage and onion in a Dutch oven.

Season the Meat: Stir in 1 tablespoon of Dijon mustard, 1½ teaspoons of garlic powder, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, ½ teaspoon of dried basil, ½ teaspoon of onion powder, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper.

spices and mustard over cooked crumbled sausage and onion in a Dutch oven.

Add the Broth: Once the sausage is browned and seasoned, add in 28 ounces (1 large can) of diced tomatoes, 6 ounces (1 small can) of tomato paste, 8 broken lasagna noodles, and 6 cups of low-sodium beef broth.

tomato soup with dry lasagna noodle pieces in a Dutch oven.

Simmer the Soup: Bring the mixture to a boil. Cover, turn down the heat, and cook until lasagna noodles are softened, about 12-15 minutes.

closeup of a ladleful of cooked lasagna soup.

Mix the Cheeses: While the noodles cook, take 1 cup of freshly shredded mozzarella cheese and ½ cup of ricotta cheese and mix them together in a separate bowl.

mixed ricotta and mozzarella cheese in a glass bowl with a rubber spatula.

Garnish and Serve: To serve, ladle the soup into bowls and add a spoonful of cheese mix on the top and garnish with the shredded basil.

overhead view of a bowl of lasagna soup topped with ricotta and basil.

More Soup Recipes to Try!

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Filed under: Dinner Recipes, Italian, One Pot/One Pan, Pasta Recipes, Pork Recipes, Soups

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.