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4.65 from 45 votes

Lasagna Soup Recipe

This hearty and comforting lasagna soup is one of my go-to quick and easy cold-weather soups. Ready in just 35 minutes.
Step-by-step photos can be seen below the recipe card.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Soup
Cuisine: American
Servings: 6 people
Author: Becky Hardin

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
    cooked crumbled sausage and onion in a Dutch oven.
  • 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
    spices and mustard over cooked crumbled sausage and onion in a Dutch oven.
  • 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
    tomato soup with dry lasagna noodle pieces in a Dutch oven.
  • Bring the mixture to a boil. Cover, turn down the heat, and cook until lasagna noodles are softened, about 12-15 minutes.
    closeup of a ladleful of cooked lasagna soup.
  • 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
    mixed ricotta and mozzarella cheese in a glass bowl with a rubber spatula.
  • 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
    overhead view of a bowl of lasagna soup topped with ricotta and basil.

Video

Notes

Storage: Store lasagna soup in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1bowl | Calories: 533kcal | Carbohydrates: 42g | Protein: 28g | Fat: 28g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 1971mg | Potassium: 1009mg | Fiber: 4g | Sugar: 8g | Vitamin A: 876IU | Vitamin C: 20mg | Calcium: 233mg | Iron: 5mg