Lasagna Soup is an easy recipe that you are absolutely going to fall in love with. It has all the delicious flavors of lasagna but in a super easy-to-make soup.
My mom made the best lasagna growing up. She would often make it for holidays, so it is so near and dear to my heart. But lasagna is a commitment! While easy to make, it has lots of steps. Sometimes you want all that delicious flavor on a busy weeknight.
This amazing soup is the perfect solution. The sauce tastes like it’s been simmering all day long, but it comes together in a snap. We add in Italian sausage and lasagna noodles, and top with with a ricotta cheese mixture for the perfect lasagna flavor in an easy soup.
How to Make Lasagna Soup
Here is a brief overview of how this easy lasagna soup recipe comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Cook the sausage and vegetables. To a large pot, add the Italian sausage and break it up as it browns. Add in the carrots, celery, onion, garlic, and crushed red pepper flakes. Continue cooking until the meat is fully cooked through and the vegetables have softened.
- Add the tomatoes. Add in the tomato sauce, crushed tomatoes, chicken stock, dried basil, dried oregano, and dried parsley.
- Cook the lasagna sheets. Bring the sauce to a boil and then add in the broken-up lasagna. Cook for eight minutes or until the noodles are cooked through.
- Make the cheese mixture. While the soup is simmering, mix together the ricotta, mozzarella, and Parmesan cheese. Set aside.
- Adjust the flavor of the soup. Read more on this below. Serve the soup in bowls topped with a scoop of the cheese mixture.
Tomato Sauce
Here in the United States, we have tomato sauce that comes in a can and the only ingredient in it is tomatoes. The tomatoes are pureed and all the seeds, pulp, and skin have been removed. That is what you are looking for in this one pot lasagna soup recipe; do not use spaghetti sauce or marinara sauce which both have added herbs and spices.
By combining tomato sauce with crushed tomatoes and seasoning it with various herbs, we are essentially creating a tomato base for the soup similar to the sauce in regular lasagna.
Tips and Substitutions
- Adjust the soup with sugar if needed. Just like in my homemade Spaghetti Sauce, a small amount of sugar helps to balance the acidity of the tomatoes. It won’t make the soup sweet.
- Use Italian turkey sausage. If your family doesn’t eat pork or you want an option with less fat, Italian turkey sausage is a great option that my family uses often.
- Use regular lasagna noodles. Since the noodles will cook right in the soup, be sure to get regular lasagna sheets. This recipe for lasagna soup has not been tested with no boil noodles.
FAQ
Yes! Follow the recipe up to the point of adding the tomato sauce, crushed tomatoes, and seasonings. Bring it to a boil then transfer to a crock pot and add the broken-up lasagna noodles. Cook on low for four hours or high for two hours, or until the noodles are cooked.
Yes! I recommend freezing it before adding the pasta. You can read more on this below.
Since this soup contains pasta it is not gluten-free. If you want to make it for someone who can’t have gluten, I recommend using gluten-free lasagna noodles as well as double-checking the rest of your ingredients to make sure there is no gluten.
Just like in all of my lasagna recipes, using ricotta cheese is a hill I will die on. It has a better and more authentic taste and texture compared to cottage cheese. With that being said, if you can’t stand ricotta cheese you can use cottage cheese instead. This soup will still be delicious and worth making.
Storing and Reheating Leftover Lasagna Soup
Store any leftover soup in an airtight container in the refrigerator for up to three days. Only reheat the portion you plan to eat in the microwave or on the stovetop over low heat until heated through. Store the cheese mixture in a separate airtight container in the fridge. Always use your best judgment when reheating and eating leftovers.
Freezing One Pot Lasagna Soup
If you want to freeze this lasagna soup to enjoy later, follow the recipe as written up the point of adding the broken-up lasagna noodles. Allow the soup to cool and transfer it to a freezer-safe bag or container. Be sure to leave some room at the top as the soup will expand as it freezes. Store in the freezer for up to three months.
When you are ready to eat the soup, let it thaw in the refrigerator overnight. Add the thawed soup to a saucepan and bring to a boil. Add the dry lasagna noodles and cook for eight minutes until the noodles are cooked through. Make the cheese mixture while the soup heats and the noodles cook. I don’t recommend freezing that.
Other Great Soup Recipes
If you make this lasagna soup recipe or any of my others, I would be so grateful if you came back and shared what you thought!
Lasagana Soup
Ingredients
- 1 pound ground Italian pork (453.6 grams)
- 2 medium carrots peeled and diced
- 2 celery ribs diced
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 15 ounces tomato sauce (425 grams) read more about this here
- 28 ounces crushed tomatoes (794 grams)
- 3 cups chicken stock (680.25 grams or 709.8 ml)
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1/2 tablespoon dried parsley
- 1/2 pound uncooked lasagna sheets broken up
- 8 ounces ricotta cheese (227 grams)
- 1 cup mozzarella shredded (113 grams)
- 1/4 cup Parmesan cheese shredded (25 grams)
Instructions
- Place a large heavy-bottomed pot over medium heat. After it has preheated, add the Italian sausage, breaking it up as it browns. Once it is broken up, add in the carrots, celery, onion, garlic, and crushed red pepper flakes. Season with salt and pepper. Continue cooking until the meat is fully cooked through and the vegetables have softened, about five to seven minutes.1 pound ground Italian pork, 2 medium carrots, 2 celery ribs, 1 medium yellow onion, 3 garlic cloves, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon crushed red pepper flakes
- Add in the tomato sauce, crushed tomatoes, chicken stock, dried basil, dried oregano, and dried parsley.15 ounces tomato sauce, 28 ounces crushed tomatoes, 3 cups chicken stock, 1 tablespoon dried oregano, 1/2 tablespoon dried parsley, 1 tablespoon dried basil
- Bring the sauce to a boil and then add in the broken-up lasagna. Cook for 8 minutes or until the noodles are cooked through.1/2 pound uncooked lasagna sheets
- While the soup is simmering, mix together the ricotta, mozzarella, and Parmesan cheese. Set aside.8 ounces ricotta cheese, 1 cup mozzarella, 1/4 cup Parmesan cheese
- When the soup is done cooking, taste and add more salt and pepper as needed. If the soup has a bitter or acidic taste to it, you may need to add 1 to 2 teaspoons of sugar. Start with just a little, tasting the soup before you add more. It will take away the bitterness without making the soup sweet.
- Serve the soup in bowls, topped with a scoop of the cheese mixture.
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