This easy lasagna soup tastes just like lasagna with sausage, pasta sauce, noodles, and three types of cheese.
This soup is so comforting and delicious. It comes together quickly and easily. It’s got all the great flavors of lasagna with minimal effort.
How To Make Lasagna Soup
Note: This is a summary. The full printable recipe and step by step video are located at the bottom of this post.
- Add Italian sausage and onion to a large pot.
- Cook until the sausage is browned and onion is translucent.
- Drain off any excess fat.
- Add tomato paste and garlic.
- Cook one minute, stirring often.
- Add beef broth, pasta sauce, and petite diced tomatoes.
- Add Italian seasoning, salt, sugar, and pepper.
- Bring the liquid to a simmer.
Type Of Pasta
I used mafalda, which are mini lasagna noodles. Any small curly pasta would be good. Or, use eight regular lasagna noodles and break them apart into bite size pieces.
- Add pasta.
- Cook until the pasta is tender.
- Add ricotta, mozzarella, and parmesan cheese to a mixing bowl.
- Stir until well combined.
- Serve each bowl of soup topped with a dollop of the mixed cheese.
How To Store
Store in a sealed container in the refrigerator for up to five days. Or, in the freezer for up to three months. Transfer the container to the refrigerator to thaw the day before you want to reheat it.
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Lasagna Soup Recipe
Video
Ingredients
- 1 lb. Italian sausage* hot, sweet, or mild
- 1 medium yellow onion chopped
- 3 Tbsp tomato paste
- 3 garlic cloves minced
- 4 cups beef broth
- 24 oz. jar pasta sauce
- 14.5 oz. can petite diced tomatoes
- 2 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp sugar
- 1/4 tsp ground black pepper
- 8 oz. small curly pasta** mafalda, cavatappi, rotini, etc.
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
Instructions
- Place a large soup pot over medium-high heat. Add the sausage and onion. Break the sausage apart. Cook about 6 minutes, until the sausage is browned and onion is translucent. Drain off any excess fat.
- Add the tomato paste and garlic. Cook one minute, stirring often.
- Add the beef broth, pasta sauce, petite diced tomatoes, Italian seasoning, salt, sugar, and pepper. Stir well. Bring the liquid to a simmer.
- Add the pasta. Cook, stirring occasionally, for 12-15 minutes, until the pasta is tender.
- As the soup cooks, add the ricotta, mozzarella, and parmesan to a mixing bowl. Stir until well combined.
- Serve each bowl of soup topped with a dollop of the mixed cheese.
Notes
Nutrition
Check out all my great soup recipes.
If you love lasagna but hate the time it takes to make it…You have to try this soup! This is the best soup ever! Loved it!!! I doubled the recipe and used 1 lb. ground lean turkey sausage and 1 lb. lean ground beef. I kept the pasta and cheese balls separate until serving. This way I was able to freeze the soup and cheese balls and can then thaw them out and make fresh pasta whenever I want this soup in the future.
This lasagna soup was so good. Will make it again.
Delicious!! Have shared recipe with many. Will definitely make this again!
Made this tonight and my family LOVED it, my daughter kept praising my cooking! Will be making again for sure.
My husband is a very picky eater. However, i knew he loves lasagna so this recipe had promise. It was a hit and so simple. I have never cooked pasta in sauce, only in water….. it took a little longer to cook to get to the tenderness that we both like. It was delicious!
This is my kind of soup. Hearty, tasty, and easy to make. This was such a hit when I made it. Yum!