Lasagna soup has all the comfort flavors of lasagna without the work!
Zesty Italian sausage is cooked in a rich tomato broth with lasagna noodles and topped with parmesan cheese!
What is Lasagna Soup?
- This easy soup has all of the rich zesty flavor of our favorite lasagna recipe in slurp-able soup. No oven required.
- It needs just one pot which means less cleaning, less mess.
- This soup is versatile; add your favorite veggies from zucchini to mushrooms.
- The whole family loves this recipe and it reheats well.
- Serve with breadsticks and a small bowl of shredded parmesan cheese.
Ingredients for Lasagna Soup
Meat – Italian sausage brings the flavor, but ground beef, pork or even ground turkey will work. Homemade meatballs or a bag of frozen meatballs can be used too!
Tomato Broth – Broth made with two kinds of canned tomatoes gives a bit of texture and a thicker consistency.
Vegetables – Onion, bell peppers, and spinach add great flavor. Feel free too add your own favorite veggies including chopped kale, sliced mushrooms, or zucchini.
Pasta – I use regular lasagna noodles and break them into larger pieces. You can use any medium pasta shape like penne, rigatoni, rotini, or shells.
Toppings – My favorite topping is ricotta cheese. Top with extra parmesan cheese, shredded mozzarella, fresh parsley and basil.
Did you know?
Did you know that it’s really easy to make ricotta cheese at home?!
No special tools or weird ingredients are required. Just milk, cream, vinegar, & salt. Find my easy ricotta cheese recipe here.
How to Make Lasagna Soup
- Brown meat with onion and garlic in a large stockpot.
- Add broth ingredients and simmer (per the recipe below).
- Add lasagna pieces and simmer until tender.
- Stir in spinach and allow soup to rest a few minutes before serving.
- Top with ricotta cheese, additional grated parmesan cheese, some freshly chopped herbs and a sprinkle of red pepper flakes if you’d like.
If you’d prefer, this soup can be cooked in the slow cooker.
FLAVOR BOOST: Buy a small piece of parmesan rind and add it to the soup in Step 3! Simmer the rind and remove/discard the rind before serving.
What to Serve with Lasagna Soup
Cheesy garlic breadsticks are a must for soaking up the savory broth, and a simple green salad will round out this family favorite! Have it with some homemade croutons on top, or top it with shredded mozzarella cheese. Make some homemade garlic bread for dipping and dinner is served.
Storing Lasagna Soup
- Keep leftover lasagna soup in a covered container in the refrigerator for up to 4 days. Reheat on the stovetop and add fresh pasta, if desired.
- If making in advance, cook the pasta separately and add it to the soup just before serving.
- Freeze leftover soup in zippered bags for up to 3 months.
More Hearty Soup Recipes
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Full of all the flavors of the classic pasta dish, this Lasagna Soup is a one-pot dish loved by all!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Cook sausage, onion, and garlic over medium-high heat until no pink remains. Drain any fat.
Add crushed tomatoes, diced tomatoes (with juices), beef broth, green pepper, seasonings, and 1 cup of water.
Bring to a boil, reduce heat and simmer covered for 15 minutes.
Break lasagna into pieces and add to the simmering soup. Simmer covered for 15 minutes or until pasta is tender.
Remove from heat, stir in spinach and let soup rest 5 minutes.
Spoon into bowls and top as desired.
Parmesan rinds can be purchased at the deli (and you can often buy a container of them for just a couple of dollars). Keep extras in the freezer to add to soups and sauces for flavor and richness. Optional Toppings: Ricotta cheese (recommended), Mozzarella Cheese, Ricotta Cheese, Parmesan Cheese, fresh basil, and parsley. Pasta can become mushy in soup if left in the soup for too long. If making ahead of time, cook the soup but don’t add the pasta. Pasta can be added as the soup is reheated. Italian Sausage adds great flavor but you can use any ground meat and add a bit more Italian seasoning and salt. Fresh spinach can be substituted with kale (which will need to cook a bit longer) or frozen spinach.
Serving: 1.66cups | Calories: 474 | Carbohydrates: 43g | Protein: 21g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 57mg | Sodium: 1327mg | Potassium: 1167mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1074IU | Vitamin C: 40mg | Calcium: 114mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dinner, Lunch, Soup Cuisine American
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