Perfect for a chilly evening, this recipe for the Best Lasagna Soup is a tried-and-true blend of classic Italian flavors and comes together all in one pot! Everyone will adore this combo of Italian sausage, healthy vegetables, pasta, and wholesome herbed broth.
A Robust and Full-Flavored Soup Recipe
As you all know, I am a huge proponent of soup, even in warm weather! Isn’t that what air conditioning is for? To make it easier to eat soup in summer? No? Well, it is definitely a perk!
Now that it’s getting chilly out there, it’s time to really double down on making plenty of chili, veggie soup, creamy soup, chicken noodle soup… all the soup! And, this cozy lasagna soup is definitely one that you need to try.
It’s made with hearty Italian sausage (love that fennel taste!), a medley of colorful veggies, and a super flavorful tomato-based broth. Shattered lasagna noodles add a boost of wholesome carbs, and melted cheese makes the perfect topping.
Essentially, you get all of the filling warmth of a pan of homemade lasagna, but with far less work. Plus, it is very quick to make, all in one pot! How’s that for an easy weeknight dinner?
What Is Lasagna Soup Made Of?
Basically, lasagna soup is made of… lasagna ingredients! From lasagna noodles to meat and mozzarella, plus fragrant herbed tomato sauce, this soup has got the goods! Here’s the rundown:
- Olive Oil and Butter: For sautéing.
- Onion: Finely dice a small yellow onion. White, sweet, and red onions are also fine.
- Carrots: A couple of finely diced carrots add extra flavor, color, and nutrition to lasagna soup.
- Garlic: Freshly minced garlic is my go-to, but garlic powder is a quick and easy alternative.
- Italian Sausage: Use sweet ground Italian pork sausage, or go with spicy if you like a little kick! Italian-style turkey or chicken sausage will also work.
- Salt and Pepper
- Italian Seasoning: This versatile seasoning blend packs a lot of flavor into one simple ingredient.
- Tomato Paste: Tomato paste is highly concentrated, so it’s great for enriching soup broth.
- Canned Tomatoes: You’ll need crushed canned tomatoes with their juices.
- Sugar: A little bit of sugar balances the acidity of the tomatoes and adds complexity to the soup. Broth: You can use chicken broth, beef broth, or vegetable broth. Low sodium broth helps you control the amount of salt in the recipe.
- Bay Leaves: Make sure to take these out of the soup before serving.
- Lasagna Pasta: Break the sheets of lasagna noodles into chunks.
- Mozzarella and Parmesan: Shredded, for topping servings of soup.
- Chopped Fresh Basil and Parsley: For garnish.
How to Make Lasagna Soup
This lasagna soup is made in a heavy pot or Dutch oven on the stovetop. It’s easy to do, and only needs to cook for about half an hour total!
- Saute the Fresh Vegetables. Set a heavy pot or Dutch oven over medium-high heat, and add the butter and olive oil. Swirl to coat the bottom of the pot. Add the onions and carrots, and saute for 4 minutes, stirring frequently to prevent scorching. Then stir in the garlic and cook for 20 seconds to release its fragrance.
- Cook the Sausage. Add the sausage to the pot, and cook for five or six minutes, breaking up the sausage into bite-sized pieces with a spoon.
- Add the Seasonings, Tomatoes, Sugar, and Liquid Ingredients. When the sausage is fully browned, stir in the Italian seasoning, salt, pepper, and tomato paste, followed by the crushed tomatoes, diced tomatoes, and sugar. Stir well to dissolve the tomato paste. Add the chicken broth, water, and bay leaves, and bring the soup to a boil.
- Add the Pasta. Once the soup is boiling, stir in the broken lasagna sheets, and lower the heat to medium. Cook for about twenty more minutes, or until the pasta is tender.
- Enjoy! Taste the soup for salt and pepper, and adjust as needed. Ladle into bowls, and top with the cheese and herbs. Serve hot.
Tips for Success
And that’s it! A savory, hearty soup with all of the goodness of lasagna—but super easy and quick to make, even on a busy weeknight. I hope you feel inspired to try this recipe! If you do, be sure to take a look at these helpful tips before you get started!
- Substitution: If you don’t want to use sausage, this recipe also works well with ground beef or turkey! You may want to season the meat with salt and pepper, since it is not seasoned like sausage.
- Vegetarian: Make a vegetarian version by substituting a hearty vegetable or bean for the meat. I recommend white beans, chickpeas, mushrooms, winter squash, or any combination of the above!
- Cook the Pasta Separately: If you are planning to serve this soup over several days, or you want to freeze it for later, I recommend making and storing the pasta separately. That way, it doesn’t continue absorbing the soup broth and make the recipe soggy.
- Make It Your Way: I use a simple veggie medley, but there’s no reason you can’t add or subtract to make this soup fit what’s in your fridge! Go ahead and toss in those leftover green beans, that one random bell pepper, or a baby bok choy that’s about to bite the dust. Every veggie is welcome in this flexible recipe!
- Make It Low Carb: Lose the lasagna noodles, and you have a scrumptious low-carb soup, perfect for a chilly evening! You can easily replace the noodles with sliced zucchini or yellow squash, just like you can in low-carb lasagna. OR, you can just use these ➡️ Carba-Nada Noodles.
To serve this robust, flavorful dish, it’s nice to go with one (or more) of the classics: bread, salad, or crunchy little crackers. Here are some great recipes to try!
- Bread: These Easy Garlic Parmesan Breadsticks with Dipping Sauce are a favorite around here! You can easily skip the dipping sauce and go straight for dipping in the soup, instead. Mmmm.
- Salad: Any simple green salad is perfect with this hearty lasagna soup. Want to up the ante? Then go for this gorgeous Roasted Butternut Squash Salad, and make your meal a healthy feast!
- Crackers: Have you ever made homemade crackers? If not, you’re in for a delight! They are incredibly easy, and addictively munchable. Try these Homemade Cheese Crackers for a crunchy addition to your lasagna soup.
How to Store and Reheat Leftovers
- To refrigerate leftover soup, cover the pot with a tight-fitting lid, or place the cooled soup into airtight food storage containers. Store for up to 4 days in the refrigerator. Again, if you’re storing the soup, it’s best to make and store the pasta separately, so it doesn’t soak up all the liquid and get soggy.
- To reheat, place the desired portion in a covered saucepan over low heat. Stir occasionally until the soup is heated through.
Can I Freeze Lasagna Soup?
- This soup freezes very well! I recommend storing the soup in airtight freezer containers or zip-top freezer bags (be sure to leave an inch or more of extra space in the containers/bags, because the soup will expand as it freezes).
- The soup will keep in the freezer for up to 2 months. Thaw in the refrigerator before reheating.
The Best Lasagna Soup
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small yellow onion, finely diced
- 2 carrots, finely diced
- 4 cloves garlic, minced
- 1 pound ground Italian pork sausage
- ½ tablespoon Italian Seasoning
- ½ teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper
- 2 tablespoons tomato paste
- 1 large can (28 ounces) crushed tomatoes
- 1 can (15 ounces) diced tomatoes
- 1 teaspoon granulated sugar
- 4 cups low sodium chicken broth
- 2 cup water
- 2 bay leaves
- 8 lasagna sheets, broken into pieces
- 8 ounces shredded mozzarella, for topping
- 3 tablespoons grated parmesan cheese, for topping
- Chopped fresh Basil leaves, for garnish
- Chopped fresh parsley, for garnish
- Heat olive oil and butter in a Dutch oven set over medium-high heat.
- Add the onions and carrots; cook for 4 minutes, stirring occasionally.
- Stir in the garlic and cook for 20 seconds.
- Add the sausage and cook for 6 minutes, or until completely browned, breaking it up into pieces with a wooden spoon.
- Stir in the Italian seasoning, salt, pepper, and tomato paste.
- Add crushed tomatoes, diced tomatoes, and sugar; stir to combine.
- Add in the chicken broth and water; add in the bay leaves and bring mixture to a boil.
- Stir in the broken up lasagna sheets; lower heat to medium and continue to cook for 20 minutes, or until pasta is tender.
- Taste for salt and pepper; adjust accordingly.
- Top with mozzarella cheese and parmesan cheese.
- Garnish with basil and parsley.