Lasagna Soup is easy to make, and wonderful to eat on a chilly day. It’s filling, comforting, and cheesy!
This is everything great about a classic Lasagna, but transformed into a cozy bowl of soup.
In addition to being the brothy version of one of the most comforting dishes on earth, I love how fun this soup is to eat. You know when you eat French Onion Soup and you get all that gooey stretchy stringy cheese with every bite and spoonful of soup?
You get the same effect here too. Swoon.
And in case you need another reason to make this, the whole recipe only takes a little over 30 minutes to make. No extended simmering times required!
How to Make Lasagna Soup:
Start by chopping a cup and a half of yellow onion, which is about half a large onion:
Add 1 lb. of sweet Italian pork sausage to a big pot, and brown in olive oil, breaking the sausage up into small pieces with a turner:
When the sausage is brown, add the yellow onion and season with salt, pepper, dried oregano, and crushed red pepper flakes:
Cook for about 10 minutes until the onion is soft and translucent:
Stir in three cloves of minced garlic and cook for 1 minute:
Next add marinara sauce, tomato paste, and a bay leaf:
Then add 6 cups of chicken broth:
Simmer the soup for 20 minutes with the lid on.
In the meantime, break up 8 oz. of lasagna noodles into small pieces:
Cook according to package directions, then drain and rinse.
When you’re ready to assemble the soup, place a few lasagna noodles and the simmered soup in bowl, then top with shredded mozzarella, a dollop of ricotta cheese, and fresh basil leaves:
The heat of the soup will gently melt the cheese and make it gooey.
Tomato Bisque is another one of my favorite soups that has a similar flavor profile to this one. Give it a try too. Enjoy!
If you’d like more guidance, there is a full video on how to make the lasagna soup from start to finish right below the recipe. Happy cooking!
More Soup Recipes:
Cheesy Lasagna Soup
- 1 tbsp olive oil
- 1 lb sweet Italian pork sausage casing removed (about 3 links)
- 1.5 cups chopped yellow onion
- 1/2 tsp dried oregano
- 1/2 tsp red pepper flakes
- 3 cloves garlic minced or pressed
- 25 oz jar marinara sauce (about 3 cups)
- 3 tbsp tomato paste
- 1 bay leaf
- 6 cups chicken broth (use unsalted if you want to control the salt)
- 8 oz lasagna noodles broken into small pieces
- 1/2 cup whole milk ricotta cheese
- 1/2 cup shredded mozzarella cheese
- basil leaves for garnish
- Heat a large pot over medium high heat, then add the olive oil and the pork sausage. Brown and fully cook the sausage for about 5 minutes, using a spatula to break the meat up into small pieces as it cooks.
- When the sausage is completely cooked, turn the heat down to medium and add the yellow onion. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, oregano, and red pepper flakes, and cook for 10 minutes, until the onion is soft and translucent.
- Add the garlic, stir and cook for 1 minute, then add the marinara sauce, tomato paste, bay leaf, and chicken broth. Bring to a boil, reduce to a simmer, and put the lid on. Let the soup simmer, covered, for 20 minutes.
- In the meantime, cook the lasagna noodles in a separate pot. Bring a pot of water to a boil, season the water generously with salt, then cook the lasagna noodles according to package directions. When done cooking, drain and rinse the lasagna noodles, and set aside.
- When the soup has finished simmering, check for seasoning by tasting the soup. Add more salt or pepper, if desired.
- When ready to assemble the lasagna soup, place some lasagna noodles into the bottom of each bowl, ladle the lasagna soup on top, then top with a sprinkle of mozzarella cheese, a big spoonful of ricotta, and a sprinkle of basil. Serve and enjoy!
Post updated in October 2019. Originally published January 2016.