When the temperature drops, there’s nothing better than a steaming bowl of Lasagna Soup to chase away the chill! Lasagna is one of those staple Italian casseroles that I turn to when I need comfort food.
This savory, creamy soup is loaded with spicy Italian sausage and topped with dollops of melty mozzarella, ricotta, and parmesan.
Lasagna Soup has everything I love about the original dish, but (dare I say) I like it even better when it’s served in a bowl and eaten with a spoon!
If you’ve ever felt overwhelmed by the time-intensive process involved in layers upon layers of noodles, cheeses, and sauce in traditional lasagna, you are sure to fall in love with this dish!
Lasagna Soup is surprisingly simple to throw together, which makes it a staple for those fall and winter weeknight meals. Pair it with some garlic bread and a salad or roasted veggie and you’ve got yourself a dinner-party worthy, Instagram sharable, Pinterest Pinning and TikTok makin’ meal that will have your friends begging for the recipe!
Why this recipe works
Comforting – As the warm summer months end and the back to school quarter arrives, everyone starts to get ready for a comforting and filling homecooked meal. No matter whether its cold outside or you are just looking to curl up with something savory, this lasagna soup hits the spot.
Traditional taste and flavors: Just like old fashioned deep dish lasagna, this soup takes traditional tastes and turns them right into soup.
Makes great left overs – Because this soup lasts up to 4 days, its easy to enjoy the next night as well. If you let it set, it does thicken, so it’s more like a stew, pretty standard for a pasta dish. You could thin it with more broth the second day if you reheat it and want it more soup like.
While this recipe at first glance may look daunting, most of the ingredients are ones you probably already have in your pantry at home.
- ground Italian sausage
- chicken broth and beef broth — while I’ll usually keep a supply of different broths, I also like to have a couple types of Better Than Bouillon brand jars in my fridge. These are great in a pinch as you just have to mix with water to have ready-to-go broth.
- pasta sauce: I like Rao’s Homemade Marinara or La San Marzano.
- dried oregano, garlic powder, dried basil –
- oven ready lasagna noodles — I like Barilla brand.
- heavy whipping cream — you could also use half and half here.
- mozzarella cheese — use whole milk mozzarella if it’s available, it just tastes WAAY better!
- shredded or shaved Parmesan cheese — I always prefer freshly shredded, so I usually start with a full block of parmesan.
- Italian seasoning – If you don’t have pre-made Italian seasoning, you can make your own with 2 parts each dried basil, oregano and parsley, 1 part each rosemary and red chili flakes, and ½ part garlic powder.
How to make Lasagna Soup
Make sure to check out the printable recipe card for full step by step instructions and ingredients.
- Cook sausage over medium high heat until crumbled and browned. Drain grease.
- Add chicken and beef broth to the stock pot.
- Open and add one jar of pasta sauce.
- Dump in diced tomatoes.
- Measure and add all spices and mix lasagna soup well.
- Break apart lasagna noodles into bite size pieces and add to pot. Heat over medium high heat, stirring occasionally until boiling. Cover and reduce heat to simmer. Simmer for 10-12 minutes or until pasta is cooked to your liking.
- Uncover and stir in heavy whipping cream.
- Mix together ricotta cheese, mozzarella and parmesan cheese and Italian seasoning.
- Add half of the mixture to the pot and mix well, continuing to heat over low until hot.
- Serve topped with additional ricotta cheese mixture.
- For a vegetarian soup, omit the sausage and use a vegetable broth in place of the chicken and beef broths.
- Switch out the sausage for lean ground beef or ground turkey.
- I love using fresh herbs whenever I can, and I think the extra kick fresh herbs impart in this soup is really delicious. A good rule of thumb when switching out dried herbs for fresh is to triple the amount. Rough chop your basil and finely chop your oregano.
- However, for the ricotta cheese mixture, I recommend sticking to dried Italian Seasoning.
Oven-ready lasagna noodles are pre-cooked noodles that have then been dehydrated before packaging. They can be found at most major grocery stores.
Any Italian pasta will taste great in this Lasagna Soup. I prefer large bites of noodles, so if I’m changing things up I would choose medium-sized shells, farfalle, or Mafalda, which look like miniature lasagna noodles. Want a real savory and comforting soup? Try adding cheese filled Tortellini’s instead! Make sure that you alter the cook times depending on the type of noodle used.
Lasagna Soup can be stored in the fridge for as long as 4 days. It also freezes really well for up to 3 months. The cheese mixture can’t be frozen, so you’ll need to remake that portion of the recipe once you thaw your soup. To store leftover Lasagna Soup in the freezer, transfer it to an airtight container. Thaw in the fridge overnight then reheat slowly on the stove, stirring often.
Reducing Dairy Curdling
If you’ve ever had issues adding milk or cream to a tomato mixture, join the club! To avoid this happening, I do a few things.
- First, before adding you heavy whipping cream, take a ladleful or two of the tomato broth and put it in a separate bowl. This will help cool the soup and make it less likely for your cream to curdle.
- Add a small amount of flour and stir to combine.
- Next, start adding your heavy whipping cream, stirring well. If you notice any curdling start to happen, stop, allow the soup to cool more, and add a bit more flour.
- Continue to add the whipping cream to the smaller bowl, then transfer the whole mixture to the pot of soup, again stirring well the whole time.
Want other hearty, warm-you-from-the-inside soup ideas? Here are some of my favorite hot soups to do the trick:
- Creamy Tomato Bisque
- Easy Chicken Tortilla Soup
- Sausage and Black Bean Soup
- White Chicken Chili
- Quinoa Chili With Black Beans
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Cheesy Lasagna Soup with Sausage
- 1 lb ground Italian sausage
- 4 cups chicken broth
- 2 cups beef broth
- 1 jar - 24 oz. pasta sauce
- 1 can - 14.5 oz. diced tomatoes
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon basil
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 box - 16 oz. oven ready lasagna noodles
- 1 cup heavy whipping cream
- 1 small tub - 15 oz. ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup shaved or shredded Parmesan cheese
- 1 teaspoon Italian seasoning
- In a stock pot, cook Italian flavored ground sausage over medium high heat until crumbled and browned. Drain excess grease.
- Add chicken broth and beef broth, can of pasta sauce, can of diced tomatoes and all spices (including sugar) and mix well.
- Break apart oven ready lasagna noodles into bite size pieces and add to pot.
- Continue to heat over medium high heat, stirring occasionally until boiling.
- Cover pot and reduce heat to simmer.
- Simmer soup for 10-12 minutes or until pasta is cooked to your liking (al dente).
- Uncover soup and slowly stir in heavy whipping cream. Reduce heat to low.
- In a separate bowl, mix together ricotta cheese, shredded mozzarella and shredded or shaved parmesan cheese and Italian seasoning.
- Add half of the mixture to the soup pot and mix together well, continuing to heat over low until hot.
- Serve Lasagna soup topped with additional ricotta cheese mixture.