This Lasagna Soup Recipe is the ultimate comfort food: a creamy tomato base, packed with veggies and sausage, tender lasagna noodles, and plenty of cheese on top!
Or, try my Crockpot Lasagna Soup with tortellini!
author’s note
Creamy Lasagna Soup Without the Work!
I grew up loving lasagna! It was the dish that always made an appearance at family gatherings and special Sunday dinners.
The layers of noodles, creamy ricotta, hearty sauce, and plenty of cheese were pure comfort food to me. But let’s be real: traditional lasagna takes time, and some nights I just don’t have the patience to build all those layers. That’s when the idea for this soup came to me. I wanted all the cozy, cheesy flavors of lasagna, but in a bowl that I could whip up without the fuss.
The first time I served this soup, it was such a hit with my family. The creamy tomato broth, Italian sausage, pasta, and plenty of cheese made it an instant favorite at our table.
Ingredients
| Ingredient | Swaps & Tips |
|---|---|
| Lasagna sheets | Break into bite-sized pieces for serving. Use short pasta like rotini, bowties, or penne if you don’t want to break sheets. |
| Italian sausage | Swap for ground beef, turkey, or chicken. For vegetarian, try lentils or mushrooms. |
| Mirepoix (onion, carrot, celery) | Buy pre-chopped mirepoix or use a food processor to save time. |
| Tomato paste | Don’t skip it. Sauté until it darkens for rich flavor in this lasagna soup recipe. |
| Chicken stock | Use vegetable stock for vegetarian. |
| Heavy cream | Half-and-half works, but avoid low-fat milk since it won’t give the same creaminess. |
| Spinach | Kale or zucchini are good swaps. |
| Mascarpone & Parmesan | Ricotta can replace mascarpone. Always grate Parmesan fresh for the best flavor. |
How To Make This Lasagna Soup Recipe
- Cook Pasta: Boil in salted water, drain, and toss with olive oil.
- Sauté Veggies: Cook onions, celery, and carrots until soft.
- Cook Sausage: Brown sausage with veggies until nicely caramelized.
- Add Tomato & Spices: Stir in garlic, spices, and tomato paste.
- Add Flour & Broth: Mix in flour, slowly add broth, and bring to a simmer.
- Finish with Cream & Spinach: Stir in cream and spinach.
Shortcuts
“Lazy Lasagna Soup”
- Pre-made mirepoix from the produce or frozen section saves time. Or use a food processor to quickly chop onions, carrots, and celery.
- Pre-minced garlic or a garlic press makes it faster.
- Skip the sausage for a quick and easy vegetarian Lasagna Soup.
Storage
Lasagna Soup Recipe Storage
- Store: Keep pasta and soup in separate containers in the fridge for 3-5 days.
- Reheat: Warm the soup on low heat, adding a splash of chicken broth if needed. Add pasta to your bowl, then pour the hot soup over it.
- Cheese: Store separately and add fresh when serving.
What To Serve With Lasagna Soup:
Salads
Italian Salad Recipe
Healthy
Cucumber Salad
Fruit Salads
Fruit Salad With Yogurt
Appetizers
French Bread Recipe
Lasagna Soup Recipe
This Lasagna Soup Recipe is the ultimate cozy meal, bringing all the comfort of classic lasagna into one pot. It’s loaded with a rich tomato broth, hearty sausage, tender lasagna noodles, and a medley of veggies. And of course, it’s finished off with plenty of melty cheese on top!
Video
Equipment
Ingredients
- 10 uncooked lasagna sheets broken into small pieces
- 2 tablespoons olive oil divided
- 3 cups mirepoix or use 1 cup finely diced of each: onion, celery, carrots
- Salt and pepper
- 1 pound ground Italian sausage see note 1
- 1 tablespoon minced garlic
- 1 teaspoon Italian seasoning
- 1 teaspoon fennel seed crushed, see note 2
- 1 bay leaf optional
- 1 (6-ounce) can tomato paste
- 1/3 cup flour
- 6 cups chicken stock or broth
- 2 cups heavy cream
- 3 cups baby spinach coarsely chopped
- Mascarpone cheese or ricotta, for topping, see note 3
- Fresh basil leaves thinly sliced, optional
Instructions
- Heat 1 tablespoon oil in a large pot over medium-high heat. Add mirepoix, season with salt and pepper (I use 1 teaspoon salt and 1/2 teaspoon pepper), and cook for about 4 minutes until beginning to soften. Push veggies to the side and add sausage. Sear, then crumble and cook until deeply browned and nicely caramelized. Drain excess grease if needed.
- Add garlic, Italian seasoning, fennel, and tomato paste. Cook, stirring constantly, 3–5 minutes until fragrant and the paste darkens slightly.
- Sprinkle flour over sausage and veggies. Cook, stirring constantly, for 1 minute. Gradually add chicken stock while stirring, scraping the bottom of the pot. Add bay leaf, bring to a boil, then reduce heat and simmer uncovered for 15 minutes, stirring occasionally and scraping the bottom of the pot.
- In a separate large pot, bring 12 cups of water to a boil. Add 1 tablespoon salt and cook broken lasagna pieces as per package instructions. Drain, rinse under cold water for 30 seconds, and toss with remaining 1 tablespoon olive oil. Set aside.
- Stir in cream and bring the soup to a low simmer until it slightly thickens. Add spinach and cook for 1–2 minutes until wilted.
- Add some cooked pasta to each bowl, ladle the soup on top, and stir together. Top with mascarpone cheese, grated Parmesan, and fresh basil. Enjoy!
Recipe Notes
Note 1: Use mild or spicy sausage depending on preference. The more marbled and colorful the sausage, the more flavor it will contribute to this soup. If using sausage in casings, remove the casings before cooking.
Note 2: Crush fennel seeds using a spice grinder, mortar and pestle, or in a bag with a rolling pin.
Note 3: I like a scoop of mascarpone cheese best, but ricotta works as a substitute. Use a fine grater to freshly grate a block of Parmesan over each bowl.
Storage: You can store pasta and soup in separate containers in the fridge for 3–5 days. Store cheese separately. To reheat, warm the soup on low heat, adding some chicken broth if needed. Add pasta to your bowl, then pour hot soup over it.
Nutrition
Serving: 1serving | Calories: 677kcal | Carbohydrates: 46g | Protein: 20g | Fat: 46g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 116mg | Sodium: 750mg | Potassium: 564mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2008IU | Vitamin C: 9mg | Calcium: 100mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips
- Salt the pasta water: This is your only chance to season the pasta. If it’s under-salted, the whole lasagna soup recipe will taste bland.
- Sauté tomato paste: Cook it until it darkens to unlock tons of flavor before adding liquid.
- Crush the fennel: Use a spice grinder, mortar and pestle, or crush it in a bag with a rolling pin for a finer texture.
This was really good. I highly recommend it.
Yay! So happy to hear this! Thanks Mark!
The soup was so yummy! Can you freeze it?
I haven’t tested freezing this yet, but I’m a little concerned the spinach might not hold up well when defrosted. If you can leave the spinach out or avoid adding it to the portion you plan to freeze, it should work just fine!
This soup was amazing!!!!! I added mushrooms and zucchini. Fantastic recipe!!
I am so thrilled to hear this! Thanks so much Tina! 🙂
I’m a huge fan and make one of your recipes at least once or twice a week. This lasagna soup might very well be my favorite recipe of yours I’ve made!! It was so creamy and flavorful and deceptively easy to make. The scoop of marscarpone on top really made it. It was SO good, I highly recommend trying out this recipe, you will not be disappointed!
I am seriously so thrilled to hear this! Thanks so much Sarah! 🙂