This hearty and comforting lasagna soup is one of my go-to cold-weather soups. It’s super quick to throw together in one pot in just 35 minutes, and it’s chock full of Italian sausage, tomatoes, and lasagna noodles. I love to top it with a mixture of ricotta and mozzarella cheeses to create a rich and creamy meal.
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I make this lasagna soup at least once a month once the weather gets cold. Seasoned with Italian herbs, this soup is not shy in the flavor department. It’s wonderfully rich and the pasta soaks up all of the goodness.
What’s in This Lasagna Soup Recipe?
- Sausage: I find that Italian sausage gives this soup a really great flavor, but you can use ground beef, chicken, turkey, pork, or plant-based ‘meat’ crumbles.
- Onion: Adds a sweet and earthy flavor to the soup.
- Dijon Mustard: Adds a touch of tangy flavor to the soup.
- Spices: Garlic powder, dried oregano, thyme, basil, onion powder, salt, and pepper add classic Italian flavor to the soup.
- Diced Tomatoes: Add tangy tomato flavor to the soup.
- Tomato Paste: Enhances the tomato flavor and adds an umami note.
- Lasagna Noodles: Use standard lasagna noodles (not the no-boil kind) that have a normal cooking time of about 10 minutes.
- Beef Broth: Low-sodium beef broth creates a rich and savory base for the soup. You can also use chicken or veggie broth.
- Cheese: Freshly shredded mozzarella cheese and ricotta cheese are my favorite garnishes for this soup.
Tips for Success
- Make the soup in a heavy bottomed pot or Dutch oven. It will distribute the heat more evenly.
- Feel free to add in other veggies if you like. Mushrooms, bell peppers and mushrooms all work well.
How to Store and Reheat
Store leftover lasagna soup in an airtight container in the refrigerator for up to 3 days. Reheat in a pot set over medium-low heat or in the microwave for 3 minutes. Because the pasta will soak up liquid when it sits, you may want to add in a little extra broth or water to loosen it back up.
If you’d like to freeze this soup, I recommend leaving out the noodles until you plan to reheat it. It’ll keep well for up to 3 months if properly frozen.
Serving Suggestions
Lasagna soup is a great all-in-one meal. I like to serve it with garlic bread, dinner rolls, or breadsticks for dipping. For a little extra nutrition, I like to serve it with my favorite Olive Garden salad.
5-Star Review
“My husband and I both loved this soup. It was quick and easy to make. We will definitely add it to our rotation of soups!” -Jess
Lasagna Soup Recipe
Ingredients
- 1 pound ground Italian sausage
- ½ onion chopped
- 1 tablespoon Dijon mustard
- 1½ teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 28 ounces diced tomatoes undrained (1 large can)
- 6 ounces tomato paste (1 small can)
- 8 lasagna noodles broken into bite sized pieces
- 6 cups low-sodium beef broth
- 1 cup freshly shredded mozzarella cheese
- ½ cup ricotta cheese
- Shredded basil leaves optional, for garnish
Instructions
- In a large pot over medium-high heat, brown the Italian sausage with the chopped onion until the meat is no longer pink.1 pound ground Italian sausage, ½ onion
- Stir in the Dijon mustard, garlic powder, oregano, thyme, basil, onion powder, salt, and pepper.1 tablespoon Dijon mustard, 1½ teaspoons garlic powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, ½ teaspoon dried basil, ½ teaspoon onion powder, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Once the sausage is browned and seasoned, add in the diced tomatoes, tomato paste, lasagna noodles, and beef broth.28 ounces diced tomatoes, 6 ounces tomato paste, 8 lasagna noodles, 6 cups low-sodium beef broth
- Bring the mixture to a boil. Cover, turn down the heat, and cook until lasagna noodles are softened, about 12-15 minutes.
- While the noodles cook, take the mozzarella cheese and ricotta cheese and mix them together in a separate bowl.1 cup freshly shredded mozzarella cheese, ½ cup ricotta cheese
- To serve, ladle the soup into bowls and add a spoon full of cheese mix on the top and garnish with the shredded basil.Shredded basil leaves
Video
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Lasagna Soup Step by Step
Brown the Meat: In a large pot set over medium-high heat, brown 1 pound of ground Italian sausage with ½ of a chopped onion until the meat is no longer pink.
Season the Meat: Stir in 1 tablespoon of Dijon mustard, 1½ teaspoons of garlic powder, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, ½ teaspoon of dried basil, ½ teaspoon of onion powder, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper.
Add the Broth: Once the sausage is browned and seasoned, add in 28 ounces (1 large can) of diced tomatoes, 6 ounces (1 small can) of tomato paste, 8 broken lasagna noodles, and 6 cups of low-sodium beef broth.
Simmer the Soup: Bring the mixture to a boil. Cover, turn down the heat, and cook until lasagna noodles are softened, about 12-15 minutes.
Mix the Cheeses: While the noodles cook, take 1 cup of freshly shredded mozzarella cheese and ½ cup of ricotta cheese and mix them together in a separate bowl.
Garnish and Serve: To serve, ladle the soup into bowls and add a spoonful of cheese mix on the top and garnish with the shredded basil.
My husband and I both loved this soup. It was quick and easy to make. We will definitely add it to our rotation of soups!
Quick and easy is the best type of recipe!
Wow! Fantastic idea. I did not visualize it I saw your recipe. I’m super excited to try to make it. I love soups!!
Soup season is just around the corner!
My wife has beenmaking lasagna soup for years but does it in the crockpot. Haven tried this version but her’s really tasty if you like tomatos. Good reheated also.
I hope you give this recipe a shot!
Just made this tonight and it is a keeper! Thank you for a wonderful hearty recipe. Great flavor! Will definitely make again and again!
Thanks for stopping by and sharing, Teresa!