We love lasagna as the ultimate comfort food, but let’s be honest, it’s a bit of a production to make it. That’s why this soup is absolutely perfect. It will satisfy all your greatest lasagna cravings but with half the work and all the flavor. You’ll get tasty bites of Italian sausage, all the pasta, a flavorful tomato broth, and the most delicious dollops of cheese on top.
If you want to make a whole lasagna, try our Most Amazing Lasagna or our White Spinach Artichoke Lasagna.
Why Our Recipe
- All the flavors you love from lasagna in a comforting, one-pot soup.
- A creamy ricotta topping loaded with mozzarella and parmesan is served on top for all the cheesy goodness.
- Ready in under an hour making it perfect for weeknight cooking.
We love a quick, easy recipe that still provides a huge punch of flavor, and this is one of those. And we aren’t playing when it comes to the cheese! A creamy ricotta topping, loaded with mozzarella and parmesan, takes this soup to the next level. It melts right into the broth for that gooey, cheesy goodness we all crave.
Ingredient Notes
- Italian Sausage: If you like things spicy, grab the hot Italian sausage for an extra kick, or stick with mild for a go-to crowd-pleaser.
- White Onion: A yellow onion will also work here.
- Garlic: Freshly minced is always going to give you the best flavor, but the kind from a jar is the next best thing.
- Beef Broth: Use low-sodium beef broth so you can better control the salt levels in your soup.
- Tomato Sauce & Diced Tomatoes: Fire-roasted diced tomatoes will add even more flavor.
- Bay Leaves: These little guys add subtle flavor as the soup simmers. Just don’t forget to fish them out before serving!
- Lasagna Pasta: You’ll break the dry pasta up into pieces and add it to the soup. Other pasta shapes will work too like bowties or penne.
- Ricotta Cheese: Use whole milk ricotta for the creamiest results. You can also use cottage cheese as a substitute.
- Mozzarella Cheese: Shred your own if you can as it melts better and gives the topping that gooey texture.
- Parmesan Cheese: Once again, shred or grate your own for best melting.
Variations and Additions
Meatless Option: Swap the Italian sausage for plant-based sausage or a mix of minced mushrooms, zucchini, and spinach. You can use vegetable broth instead of beef broth.
Extra Veggies: Sneak in extra nutrition by adding diced carrots and bell peppers with the onions. Add chopped kale during the last 5 to 7 minutes of cooking, or add a couple of large handfuls of baby spinach during the last 2 minutes of cooking.
Add Heat: Love spice? Add red pepper flakes or a pinch of cayenne to the broth and use spicy Italian sausage.
Switch the Pasta: Use different pasta shapes like bowties, penne, or other fun tube shapes and bite-sized pasta.
Adjusting the Amount of Broth
Pasta has a sneaky way of soaking up liquid, especially as your soup sits. If you notice your lasagna soup is turning more into a stew, don’t worry—it’s an easy fix!
While Cooking: If the soup looks too thick while the pasta is still cooking, simply add an extra cup or two of beef broth or even water. Be sure to taste and adjust the seasoning if you dilute the broth.
After Cooking: Once the soup has cooled, the pasta will continue to absorb the liquid. When reheating, stir in additional broth or water a little at a time until you reach the desired consistency. Heat it gently to avoid overcooking the pasta.
Serving Suggestions
Individual Servings: Ladle the soup into bowls and top each one with a generous dollop of the creamy ricotta mixture. The heat from the soup will gently melt the cheese, creating a luscious, gooey layer with every bite.
All-In-One Pot: For family style, spoon the cheese topping directly into the pot after the pasta has finished cooking. Let it melt a bit and people will naturally mix it in as they serve themselves.
Side Dishes: It’s a meal on its own, but it also goes great with garlic bread or homemade breadsticks to soak up the broth. For something a little lighter, a classic Caesar salad or a simple arugula salad are both great options.
Storage and Reheating Instructions
Refrigerate leftovers in an airtight container for up to 4 days. If possible, store the soup and cheese topping separately. If you’ve already added the cheese topping to the soup, don’t worry! The soup may thicken as it sits, so when reheating, simply add more water or broth as needed.
Freezing is not recommended as the pasta gets mushy.
Reheat in a saucepan over medium heat, stirring occasionally. If the soup has thickened, add a bit of broth or water until it reaches your desired consistency. Once warmed, top individual servings with the cheese mixture.
Reheat in the microwave in individual portions in a microwave-safe bowl. Cover and reheat on high in 1-minute increments, stirring between each, until heated through. Add a dollop of the cheese topping just before serving.
I had heard about this soup and made a mental note to try it. Tonight it’s 28° outside so I decided to make it. When I did a search on YouTube, yours is the recipe I chose. When I first looked at the simplicity of the ingredients in the soup, I was a little iffy, but I trusted the process and man, am I glad I did! This is going in our soup repertoire! If you’re wondering if this is legit, it is! My six and four year-old grandsons ate it up as did the rest of us! It is delicious and like I said, we will be eating this again! I’m even looking at purchasing your cookbook. Great recipe! Thanks for sharing.
Great Recipe! I added a little salt to taste( since I used low sodium beef broth-it was the only kind left on the shelf at the store). I also used Hunts diced tomatoes with garlic, basil, and oregano added. A huge hit! Thank you!
Lasagna is one of my husband’s favorite meals so I was thrilled to find a soup variation! This, as expected, came out perfect! Thank you for another delicious recipe to add to the rotation.
Good soup. It would be nice if you would add the button so the screen would not go dark. Had to keep bringing the recipe up. Thank you.
The best recipe for Lasagna soup! Quick and easy. At the top of our favorites! SAHC recipes always work for me.
I made this the other day and my husband and friends loved it. It has become my go to along with my Potato Soup for cold days.
The only thing I changed was I used roasted diced tomatoes.
The other thing I would do different is cooking the pasta separately so that if there are leftovers, the pasta doesn’t absorb the ‘soup’.
I have now made a second batch of the soup base (mini the pasta) and froze it in containers for a 2 person serving.
I have recommended this recipe to my soul loving friend.
Another one knocked out of the ballpark by these two young women!!!! I made a couple modifications, I like heat, so I used spicy italian sausage, replaced the diced tomatoes with Rotelle with green chiles, and added a teaspoon of red pepper flakes for good measure. When the mercury is reading below zero outside, this will be among my “go to” soups to make! I opted to use cottage cheese instead of the ricotta to get an extra boost of low fat protein (gotta watch my figure you know, lol).
Instead of the lasagna noodles I use tortelloni noodles. There are different flavors tonight I’m using sweet Italian. It is so good. Love your recipes.
Ohhhhhh my gosh. This soup is so good. I didn’t use canned tomatoes, I used my own roasted tomato sauce… what a great recipe to use my sauce. Thanks for sharing.
Loved this!! Been wanting to make it for awhile now. I did use 1 lb of ground beef and 1 lb of the Italian sausage though
This soup is amazing! I was confused that there wasn’t any salt called for in the recipe but it clearly did not need it. I split the meat; 1/2 Italian sausage and 1/2 gr beef – just like my regular lasagna. It’s great with crusty garlic bread!! ❤️