We love this Lasagna Soup recipe! It’s packed with all the flavors we adore in classic lasagna: ground beef, sausage, pasta, cheeses, tomatoes, and a perfect blend of Italian spices that make it a favorite.

A bowl of Lasagna Soup

From Si: You know I have a great love for lasagna. It was the first recipe I ever made completely on my own, and the only dinner I really knew how to make when I met Grant! My favorite tested and true recipe for lasagna is my Blue Ribbon Lasagna.

Blue Ribbon Lasagna

If you love lasagna but don’t have the time to make it, our Lasagna Soup is satisfying, flavorful, and a dinner everyone will love!

Lasagna Soup
in white bowls
Our secrets to great lasagna Soup

As we tested and developed this recipe for Lasagna Soup, we learned a thing or two and want to pass our tips on to you!

  1. If you plan to eat the soup immediately, add the pasta as the recipe directs. If eating later, cook the pasta separately, rinse it, and coat it with a little olive oil to prevent sticking. Store the pasta in a container and add it to the soup when ready to eat. This prevents the pasta from absorbing the liquid.
  2. Many lasagna soup recipes call for broken pieces of lasagna pasta, but breaking pasta noodles can be messy and time-consuming. Flat lasagna noodles often stick together when cooking and can be difficult to spoon. Consider using fun pasta shapes instead.
  3. Mafalda pasta looks like teeny-tiny lasagna noodles. Fusilli pasta resembles a corkscrew. Many of our favorite pasta shapes we found at Trader Joe’s!
  4. Experiment with different types and amounts of meat combinations to suit your family’s taste. We prefer adding more sausage than beef, 2 to 1.
Three bowls of Lasagna Soup
Here’s what you need to make Lasagna Soup
  1. Your choice of sausage, ground beef, or a mixture of both. Make it as mild or spicy as you wish!
  2. Onion, garlic, oregano, Italian seasoning, red pepper flakes, bay leaves – all the spices you’d want in a terrific Italian lasagna.
  3. Tomato paste and fire roasted tomatoes. The fire roasted tomatoes add a smoky, rich flavor while the paste thickens the soup perfectly.
  4. Chicken stock for added flavor and liquid.
  5. Pasta – pick your favorite shape!
  6. Three types of cheeses as a dollop on top. Stir the cheese into the soup to create a rich, creamy, multi-flavored soup.
Lasagna Soup in two bowls with spoons

This Lasagna Soup will not disappoint! Enjoy with your family, and as always, we’d love your feedback when you try this recipe.

Happy Cooking! Team ABK

Lasagna Soup

Three bowls of Lasagna Soup
Author: Si Foster
Servings: 6
If you love lasagna but don't have the time to make it, our Lasagna Soup is satisfying, flavorful, and a dinner everyone will love!

Ingredients 

  • 2 tablespoons olive oil
  • 1 ½ pounds Italian sausage or a mix of ground beef and sausage
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 2 teaspoons Italian seasoning
  • ½ teaspoon crushed red pepper flakes
  • 2 tablespoons tomato paste
  • 1 (28-ounce) can fire roasted diced tomatoes
  • 2 bay leaves
  • 6 cups chicken stock
  • 8 ounces Mafalda, Fusilli, or pasta shape of your choice
  • ½ cup fresh basil leaves, finely chopped
  • Salt and freshly ground black pepper to taste
  • 8 ounces ricotta or cottage cheese
  • ½ cup Parmesan cheese, grated
  • 8 ounces fresh mozzarella pearls
  • 1/2 teaspoon garlic powder
  • ¼ teaspoon salt
  • Pinch of freshly ground pepper

Instructions

  • Heat olive oil in a large pot over medium heat. Add sausage, breaking it up into bite-sized pieces, and brown for about 5 minutes.
  • Add chopped onions and cook until softened, about 6 minutes.
  • Add garlic, oregano, Italian seasoning, and red pepper flakes. Cook for 1 minute.
  • Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes or until the tomato paste turns a rusty brown color.
  • Add diced tomatoes, bay leaves, and chicken stock. Stir to combine.
  • Bring to a boil and then reduce heat and simmer for 30 minutes.
  • Add uncooked pasta and cook until al dente. Do not overcook or let soup simmer for a long period of time after adding the pasta as the pasta will absorb all the broth and become mushy.
  • Just before serving, stir in the basil and season to taste with salt and freshly ground black pepper.
  • While the pasta is cooking, prepare the cheese mixture. In a small bowl, combine the ricotta, Parmesan, mozzarella, garlic powder, salt, and pepper.
  • To serve, ladle the hot soup into bowls and add a dollop of the cheese mixture on top. Stir the cheese mixture into the hot soup and enjoy!

Did you make this recipe?

Be sure to leave a comment and give this recipe a rating, letting me know how you liked it. I’d love to see a photo, tag @abountifulkitchen on Instagram!