Lasagna Soup

Lasagna Soup

I have so many soup recipes to share with you right now. I’m trying to do one a week so that I don’t overwhelm you with soup. But really, is there any better meal in the middle of cold and dreary January than a hot and comforting bowl of soup?  This recipe for Lasagna Soup really stands out as a comforting meal that will cheer up any Winter day. It’s spicy and hearty, and really does taste like lasagna in soup form. It’s full of sausage, tomatoes and pasta, but the best part has to be the combination of ricotta, mozzarella and parmesan cheese that makes up the gooey  and cheesy portion of this soup. You mix all the cheeses together, spoon some in a bowl, then ladle the hot soup on top. The end result is warm, melty, cheesy goodness in every bite. Please try this soup and let me know what you think. We absolutely loved it!

Lasagna Soup
Lasagna Soup


Lasagna Soup

Yield: Serves 8


1 lb. Italian sausage
1 large onion, chopped
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 Tbsp tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 cups chicken stock
8 oz. fusilli pasta, or a similar shape
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of pepper
2 c. shredded mozzarella cheese


Heat a large soup pot over medium heat. Add the sausage, stirring to break up into pieces, and cook until browned, about 5 minutes. Add onions and cook about 6 minutes, or until onions are softened. Stir in the garlic, oregano, red pepper flakes and tomato paste. Cook until the tomato paste turns a rusty brown color, about 3-4 minutes.

Stir in the tomatoes, bay leaves, and chicken stock. Bring to a boil, then reduce the heat and simmer for 30 minutes. Add the uncooked pasta and continue to simmer until the pasta is al dente. Be careful that the pasta does not get mushy. Stir in basil and season to taste with salt and pepper.

In a separate bowl, mix together the the ricotta, Parmesan, 1/4 tsp salt, and pinch of pepper. Place a spoonful of the cheese mixture in each bowl, sprinkle some mozzarella on top, then ladle the hot soup into the bowls. Enjoy!

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  1. I’ve made this and LOVED it! Divine!

  2. Oh I LOVE this idea! We have soup ALL THE TIME and I never thought to do this!

  3. Love this soup! A healthy version of lasagna 🙂

  4. Comfort food in a bowl, love it!

  5. I can’t wait to try this. So comforting and perfect for a January night!

  6. OMG I want this so bad…so super badly

  7. What an awesome soup recipe. I love the Italian sausage in there!

  8. This looks so amazing! I can’t wait to try it!

  9. This looks great. As do all of the soups that you’ve posted. I can’t wait to give them a try.

  10. I am eating your soup as I write this! The soup is wonderful! I’ve always wanted to make lasagna soup and am glad I stumbled upon your recipe. I love your website!

  11. YUM!!! This is going on my list!

  12. Just made this for dinner and it was amazing. I will be taking it for lunch tomorrow. I love the bite of the red pepper flakes.

  13. This sounds like it would be delicious! Do you think substituting regular diced tomatoes for the fire roasted tomatoes would make a big difference in the overall taste of the soup?

    • I don’t think it would make too much of a difference. The fire roasted tomatoes definitely add a flavor element, but I’m sure it would still be good. Let me know if you try it! 🙂

  14. What a yummy belly Warming soup!!

  15. Hi Megan! I made this tonight for dinner and it was great! You were right – it really *does* taste like lasagne! I discovered too late that I only had one 14 oz can of tomatoes, so I added about a cup of regular jarred pasta sauce in place of the missing tomatoes…it was still scrumptious! Also, the red pepper flakes = perfect amount of kick. Thanks for this recipe and your wonderful blog!

  16. Brought this to a small get-together, and everyone enjoyed it (many were impressed by it, even… something about that “layering” that makes this really seem like lasagna, perhaps?) I only added 2 cloves of garlic and I used a pkg of bulk sausage instead of the Italian sausage based on what I had on hand. Anyway, even my non-soup-loving hubby declared this “delicious” so it’s definitely a keeper recipe! Thanks, Megan! 🙂

  17. I also made this for dinner! We enjoyed it and my husband says it’s a keeper! It was good even without the ricotta mixture – we are watching our weight after too many Christmas cookies – but we did sprinkle the mozzarella on top. And we used whole grain pasta, too, and could hardly tell the difference. I never really liked soup much until I started making my own and have been excited to try new recipes. I will definitely keep this recipe, thanks!

    • I’m so glad you liked it! And I’m glad it was still good without the ricotta mixture – that’s good to know right about now, when we’re all focused on healthy eating 🙂

  18. I’ve made this recipe a few times now and love it. I think the fire-roasted tomatoes are really what give it that extra edge. I may just never use plain old diced tomatoes again!

  19. I love this recipe! I’ve made it several times and it’s always wonderful. I’ve even completely forgotten to buy italian sausage before and used beef in it’s place, adding in things like fennel seeds to help make it taste the way it’s supposed to. It’s so versatile, which is awesome since I always forget ingredients lol 🙂

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  21. I made this last night and LOVED it! The only thing I did differently was use Italian Turkey Sausage instead of regular Italian Sausage. Thank you so much for posting this recipe (I think it will be a staple for me) and for you blog — I love looking through your recipes and trying new ones!

  22. This is THE best lasagna soup recipe out there. We eat this about once a week now. I have it without noodles for a low-carb version (we separate some out before adding the noodles and split the cheese between the two pots). EXCELLENT RECIPE!

  23. My husband isn’t a big fan of soup, but he told me this recipe gets a thumbs-up! I made it in the slow cooker so it would be ready shortly after getting home from an appointment. I followed directions through the first paragraph (cooking meat, onions, and seasonings), then combined everything in the slow cooker. We used whole wheat rotini, which I added about 90 minutes before eating because my husband likes really soft pasta. (We joke that he likes it “al mushy” instead of “al dente”!) It was a little thin when I got home since the slow cooker preserves liquid, so I left the lid off after adding the basil and turned it up to high while I finished getting dinner ready.

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