Classic Lasagna Soup

Bring all the flavors of your favorite lasagna into a single pot of heart-warming, savory comfort. This Classic Lasagna Soup delivers everything you love—rich tomato broth, tender noodles, creamy ricotta, and melted mozzarella—without the fuss of layering or baking. Each spoonful feels like a cozy Italian dinner in a bowl, perfect for chilly nights or quick weeknight meals.

This easy lasagna soup recipe is one of those dishes that makes everyone pause after the first bite—it’s nostalgic yet fresh, familiar yet exciting. The tomato-garlic aroma fills your kitchen, the noodles soak up the sauce, and a cloud of melted cheese brings it all together. Whether you’re cooking for a crowd or meal-prepping for the week, this one-pot wonder never fails to satisfy.

Serve it alongside crusty garlic bread and a sprinkle of fresh basil, and you’ll have an instant crowd-pleaser that tastes like it simmered all day—without actually doing so.

Key Ingredients & Substitutions

Part of what makes this soup irresistible is how customizable it is. Here’s a breakdown of the essentials and how to tweak them to your taste:

Italian sausage: Gives that authentic lasagna depth. Try a mix of hot and sweet for balance. Swap for lean ground beef or turkey, or a plant-based sausage for a vegetarian twist.

Onion & garlic: Classic aromatics that set the foundation. If you’re sensitive to onion, use shallots or leeks for a gentler flavor.

Tomato paste & crushed tomatoes: This duo builds the deep, slow-cooked taste. Fire-roasted tomatoes add a light smokiness, while passata creates a smoother base.

Broth: Low-sodium chicken or vegetable broth keeps the balance right. Beef broth can make it bolder and heartier.

Lasagna noodles: Break up classic noodles for authenticity, or use any short pasta like rotini or mafalda.

Cheese trio: Ricotta, mozzarella, and parmesan—creamy, stretchy, and salty perfection. For a lighter option, use part-skim ricotta and reduce the mozzarella slightly.

Herbs & seasoning: Italian seasoning, basil, oregano, and a hint of crushed red pepper give it a rustic depth and warmth.

Equipment You’ll Need

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or spatula
• Chef’s knife and cutting board
• Measuring cups and spoons
• Ladle for serving
• Small bowl for ricotta mixture

Flavor Variations & Add-Ins

• Vegetarian Version: Replace meat with sautéed mushrooms, lentils, or chopped zucchini.
• Spicy Lasagna Soup: Add crushed red pepper or a few dashes of hot sauce.
• White Lasagna Soup: Add ½ cup of cream and a pinch of nutmeg at the end.
• Cheesy Deluxe: Layer in provolone or fontina for extra gooey comfort.
• Greens Upgrade: Stir in spinach or kale just before serving for a nutrient boost.
• Basil Burst: Garnish with torn fresh basil leaves to brighten the flavor.

How to Make Classic Lasagna Soup

Ingredients You’ll Need:

• 1 lb Italian sausage (sweet or hot, casings removed)
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tsp Italian seasoning
• 1/2 tsp crushed red pepper flakes (optional)
• 1 (28 oz) can crushed tomatoes
• 6 cups chicken or vegetable broth
• 8–10 lasagna noodles, broken into pieces
• 1 cup ricotta cheese
• 1 1/2 cups shredded mozzarella
• 1/2 cup grated parmesan
• Salt and black pepper to taste
• Fresh basil or parsley for garnish

How Much Time Will You Need?

About 40 minutes total—15 minutes for browning and seasoning, 15 for simmering noodles, and a few minutes to finish with cheese and herbs.

Step-by-Step Instructions:

1. Brown the meat and aromatics

In a large pot over medium heat, brown the sausage in olive oil, breaking it into small pieces. Add onion and cook until translucent, about 4 minutes. Stir in garlic for 30 seconds until fragrant.

2. Build the tomato base

Add tomato paste and cook it for 1–2 minutes to deepen the flavor. Stir in Italian seasoning and red pepper flakes for warmth.

3. Simmer with broth and noodles

Pour in crushed tomatoes and broth, then bring to a gentle boil. Add broken lasagna noodles and simmer 12–15 minutes, stirring occasionally, until tender.

4. Mix the cheese topping

In a small bowl, combine ricotta and parmesan with a pinch of salt and pepper. This creamy mixture mimics the layered filling of traditional lasagna.

5. Finish and serve

Stir in half the mozzarella until melted. Ladle into bowls, top with a scoop of the ricotta mix, sprinkle with remaining mozzarella and basil, and serve hot.

Pro Tips for Perfect Texture & Taste

• Use low-sodium broth: Prevents the soup from becoming too salty as it reduces.
• Toast tomato paste: It adds caramelized depth—don’t skip it!
• Cook noodles al dente: They’ll soften slightly as they sit in the broth.
• Finish off the heat: Stirring in cheese after removing from heat keeps it creamy, not stringy.
• Top right before serving: The cheesy dollop should melt just slightly, like lasagna fresh from the oven.

Frequently Asked Questions

Can I make it ahead of time?

Yes! Prepare the soup base without noodles, store it up to 3 days, then reheat and add pasta before serving to keep it fresh and firm.

Can I freeze it?

Freeze the broth-meat mixture without noodles for up to 3 months. Reheat, then add uncooked noodles and cook until tender before serving.

Is this recipe gluten-free?

It can be—use gluten-free lasagna noodles or short pasta. Keep them al dente for best texture.

Can I make it vegetarian?

Definitely! Swap sausage for mushrooms or lentils, use vegetable broth, and keep all the cheesy goodness intact.

Serving & Storage Tips

Serve your lasagna soup with crusty garlic bread and a fresh salad. Store leftovers in an airtight container up to 4 days, and reheat gently with a splash of broth if needed.

Warm, cheesy, and comforting, this Classic Lasagna Soup is proof that a hearty dinner doesn’t have to be complicated—just flavorful and made with love. Perfect for cozy nights or family meals.