Lasagna Soup

Beth Pierce


Lasagna lovers unite! This easy Lasagna Soup brings all the wonderful flavors of a delectable layered Italian lasagna together in a simple and quick to make soup. Prepare to have your taste buds tantalized over and over again. For an over the top company worthy meal I serve this with Italian Chopped Salad and Cheese Garlic Bread.


☆☆☆☆☆ 0 votes

5 Min
30 Min
Stove Top


  • 1 lb
    italian sausage
  • 1 small
    onion finely chopped
  • 3 clove
    garlic minced
  • 1 1/2 tsp
    dried parsley
  • 1 tsp
    dried oregano
  • 1/2 tsp
    dried basil
  • 1/2 tsp
    dried thyme leaves
  • 1/4 tsp
    crushed red pepper
  • 1 can(s)
    fire roasted tomatoes
  • 1 can(s)
    crushed tomatoes
  • 2 Tbsp
    tomato paste
  • 6 c
    low sodium chicken broth
  • 6
    lasagna noodles broken bite size pieces
  • 8 oz
    ricotta cheese
  • 1 c
    shredded mozzarella
  • 1/4 c
    grated parmesan cheese
  • ·
    italian parsley or basil chopped for garnish

How to Make Lasagna Soup


  1. In a Dutch Oven over medium heat brown the Italian Sausage. When it is halfway browned add the onion and cook until the sausage is browned and the onion is soft. Reduce the heat to low and add garlic, 1 teaspoon parsley, oregano, basil, thyme, and crushed red pepper; stirring and cooking for 1 minute. Stir in the fire roasted tomatoes and crushed tomatoes.
  2. Whisk together the tomato paste and 1/2 cup of the chicken broth. Whisk it into the soup along with remaining 5 1/2 cups chicken broth.
  3. Bring the soup to a simmer and add the lasagna noodles. Cook the soup until the noodles are tender; 20-22 minutes.
  4. In a medium bowl combine the ricotta, mozzarella, Parmesan and 1/2 teaspoon dried parsley. Top each bowl with 1/4 cup cheese mixture. If desired top with chopped fresh parsley or basil.

Printable Recipe Card

About Lasagna Soup

Course/Dish: Other Soups
Main Ingredient: Pasta
Regional Style: Italian

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