Alright friends, are you ready for soup season? This Lasagna Soup recipe is in the running for one of my favorite soups of all time—yes it’s that good!! It has all of the classic flavors of lasagna, including Italian sausage, crushed tomatoes, and lots of herbs and spices, but is conveniently made in one pot. Add a cheesy topping, grab some garlic bread, and before you know it you have the most delicious, hearty, and satisfying meal.
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“This is a family favorite! It’s simple to make, SO tasty, and filling. Plus – much easier to make than actual lasagna! :)”
BROOKE
Easy Lasagna Soup Recipe
Lasagna soup is everything you love about regular lasagna, but conveniently made in one pot for a cozy and hearty soup! It includes the same bold flavors and traditional ingredients of lasagna, but made in an easy and more approachable way. So whenever you have a taste for lasagna and you don’t want to bother with all of those layers, now you can make this delicious lasagna soup instead!
Instead of mixing cheese directly into the soup, I add it on top. This way, everyone can add exactly the amount of cheese they want or leave it out altogether. This 3-cheese combo topping is definitely one of my favorite components of this soup, so I highly recommend it!
Recipe Success Tips & Variations
- On a budget? Use half of the Italian sausage and save the other half for a different recipe. Trust me, this soup will still be delicious!
- Substitute Italian sausage for ground beef or ground turkey. You may need to add a little more seasoning if you decide to go this route. You can also check to see if your grocery store has Italian turkey sausage instead.
- Add more veggies. Sauté mushrooms and carrots at the same time as the bell peppers and onions. Add any leafy greens towards the end of the cook time, and for a vegetarian soup, omit the sausage.
- Make it dairy-free. Leave the cheese topping off altogether or use a combination of your favorite plant-based ricotta, mozzarella, and Parmesan cheese.
Lasagna Soup
Cost $13.58 recipe / $2.26 serving
Ingredients
Soup
- 1 Tbsp cooking oil ($0.04)
- 1 lb. Italian sausage ($3.87*)
- 1 yellow onion (diced, $0.70)
- 1 red bell pepper (diced, $1.27)
- 4 cloves of garlic (minced, $0.32)
- 2 Tbsp tomato paste ($0.30)
- 15 oz. crushed tomatoes ($1.50)
- 14 oz. diced tomatoes ($1.06)
- 2 tsp Italian seasoning ($0.20)
- ¾ tsp salt ($0.05)
- ¼ tsp black pepper (freshly cracked, $0.02)
- 2 tsp sugar ($0.05)
- ¼ tsp red pepper flakes ($0.05)
- 5 cups chicken broth ($0.65)
- 8 lasagna noodles ($0.92)
Cheese Topping
- 1 cup whole milk ricotta cheese ($1.52)
- ½ cup mozzarella cheese (shredded, $0.47)
- ¼ cup grated parmesan cheese ($0.40)
- 1 Tbsp fresh chopped parsley ($0.15)
- ¼ tsp black pepper (freshly cracked, $0.02)
- pinch salt ($0.02)
Instructions
- Heat a large dutch oven or soup pot over medium heat and add the oil. Crumble and brown the Italian sausage.
- Once the sausage has browned, add the diced onion, diced bell pepper, and minced garlic to the pot. Continue to sauté over medium heat until the onion is translucent and the garlic is fragrant.
- Now add the tomato paste, crushed tomatoes, diced tomatoes, Italian seasoning, salt, black pepper, sugar, red pepper flakes, and chicken broth. Stir all the ingredients together well. Place a lid on the pot, and bring the pot up to a boil.
- While the pot is heating up, break the lasagna noodles into one to two-inch pieces. Add the noodles to the pot and give the soup a stir.
- Replace the lid, turn the heat down slightly to medium heat and continue boiling the soup for 12-14 minutes or until the lasagna noodles are tender.
- While the soup and noodles are boiling, make the ricotta cheese topping. In a medium bowl, combine the ricotta, shredded mozzarella, grated parmesan cheese, chopped parsley, black pepper, and a pinch of salt. Mix the ingredients together.
- Once the soup is done and the lasagna noodles are tender, remove the pot from the heat. Serve this lasagna soup with 1-2 tbsp of the cheese topping, extra fresh parsley, and garlic bread on the side. Enjoy!
See how we calculate recipe costs here.
Equipment
- Dutch Oven
Notes
- *For a vegetarian soup, use your favorite plant-based sausage instead of the Italian sausage.
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Lasagna Soup Step-by- Step Photos
Cook the meat: Heat a large Dutch oven or soup pot over medium heat and add 1 Tbsp cooking oil. Crumble and brown 1 lb. Italian sausage.
Add the veggies: Once the sausage has browned, add 1 diced onion, 1 diced red bell pepper, and 4 minced garlic cloves to the pot. Continue to sauté over medium heat until the onion is translucent and the garlic is fragrant.
Add the remaining seasoning ingredients: Add 2 Tbsp tomato paste, one 15 oz. can crushed tomatoes, one 14 oz. can diced tomatoes, 2 tsp Italian seasoning, ¾ tsp salt, ¼ tsp freshly cracked black pepper, 2 tsp sugar, ¼ tsp red pepper flakes, and 5 cups chicken broth. Stir all the ingredients together well. Place a lid on the pot, and bring to a boil.
Break the noodles: While the pot is heating up, break 8 lasagna noodles into 1 to 2-inch pieces.
Add the noodles to the pot: Add the noodles to the pot. Give the pot a stir. Replace the lid, turn the heat down slightly to medium heat, and continue boiling the soup for 12-14 minutes or until the lasagna noodles are tender.
Make the cheese topping: While the soup and noodles are boiling, make the ricotta cheese topping. In a medium bowl, combine 1 cup whole milk ricotta cheese, ½ cup shredded mozzarella, ¼ cup grated parmesan cheese, 1 Tbsp chopped parsley, ¼ tsp freshly cracked black pepper, and a pinch of salt.
Mix all of the ingredients together well.
Take the pot off the heat: Once the soup is done and the lasagna noodles are tender, remove the pot from the heat.
Serve: Serve this lasagna soup with 1-2 tbsp of the cheese topping, extra parsley, and garlic bread on the side. Enjoy!
Serving Suggestions
Since this soup is so filling, you can definitely keep the sides simple. I recommend serving it with crusty homemade garlic bread or easy soda bread to soak up anything leftover in your bowl. You can also add a simple side salad or Caesar salad as a starter for a complete meal.
Storing & Freezing Leftovers
If you’re lucky enough to have any leftovers, first allow the soup to cool. Then divide the soup into single serving containers and store in the refrigerator for 4-5 days. If you are taking this soup in your lunch, this allows you to easily grab and heat up one serving at a time. For longer storage, place the lasagna soup in freezer-safe containers, and freeze for up to 3 months. To reheat, first allow the soup to thaw in the refrigerator overnight. Then reheat on the stovetop until warmed through.
This was amazing. I used powdered parm because thats what was available. 10/10
This was great, and I’ll definitely make it again. To make it vegetarian, I used a 14-oz package of Impossible sausage instead of the meat, plus a couple big handfuls of sliced mushrooms.
I was craving lasagna but also wanted soup, lol, so I was shocked & excited to see you had a recipe for lasagna soup!
It was super easy to make & the only thing I changed was I cooked the pasta (I only had bowties) separately because I didn’t want to soak up all the liquid. It turned out great!
This is a family favorite! It’s simple to make, SO tasty, and filling. …plus – much easier to make than actual lasagna! :)
Delicious! I’ve made this a few times and I break up the noodles a little smaller than what it says, otherwise they are awkward.
I made this for dinner tonight and let me tell you this is absolutely delicious! I added mushrooms, carrots, and spinach as suggested to make this meal get in more veggies. I’m glad I did. This soup is both hearty and filling. I will definitely be adding this to my fall/ winter rotation.
Made this tonight with Impossible Sausage. It was SO GOOD! Had plenty of leftovers for tomorrow and I can’t wait! Thank you for sharing!
Hello . Could you use another type of pasta in this?
I’ve made it with Trader Joes Mafalda Corta Pasta and it was perfect! They look like teeny tiny lasagna sheets! But yes, you can use other pasta shapes if you like.
Delicious, adding to the rotation!
Can this be done in a crockpot? Can the chicken broth be replaced with beef broth?
We haven’t tried it that way, Nikki! You would definitely still need to at least brown the sausage in a skillet first if you do try it. Then, transfer everything to a crockpot. I think you could use beef broth with no problems!
Isn’t this just the previous Garden Veggie Lasagna soup with fewer veggies?