This Lasagna Soup is the ultimate comfort food—creamy tomato base, packed with veggies and sausage, tender lasagna, and plenty of cheese on top!
Or, try my Crockpot Lasagna Soup with tortellini!
Lasagna Soup
Lasagna has always been one of my favorite comfort meals, especially when the weather turns cold. So I turned it into a soup, and let me tell you—this is next-level delicious! Creamy, rich, and packed with all the best lasagna flavors, it’s seriously one of the best soups I’ve ever had!
What makes this soup special? It’s got a creamy tomato base, sautéed veggies for extra flavor, Italian sausage instead of beef for more flavor, and the pasta is cooked separately so it stays perfectly chewy.
Ingredients
Here’s what you’ll need to make this Lasagna Soup recipe:
- Lasagna sheets: Break into small pieces for easier serving.
- Olive oil: Extra-virgin oil will deliver more flavor.
- Mirepoix: A mix of onion, celery, and carrots that adds tons of flavor.
- Italian sausage: Use spicy for heat or mild/sweet for less spice. Serve red pepper flakes on the side for those who want extra heat.
- Garlic, Italian seasoning, & fennel seed: These add classic Italian flavors.
- Tomato paste: A concentrated tomato product that brings rich, deep flavor.
- Flour: Helps thicken the soup.
- Chicken stock: Use a good-quality stock or broth for more flavor.
- Heavy cream: Makes the soup rich and smooth. Avoid using low-fat options.
- Spinach: Coarsely chop fresh spinach for even distribution.
Toppings
- Basil: Adds a fresh, bright finish to the soup.
- Mascarpone: My favorite—extra creamy and perfect for Lasagna Soup. It’s richer than cream cheese and made with whole cream. Find it in the deli, dairy, or specialty cheese section.
- Parmesan: Grab a block and finely grate it over each bowl using the small side of a grater.
How To Make Lasagna Soup
- Cook Pasta: Boil in salted water, drain, and toss with olive oil.
- Sauté Veggies: Cook onions, celery, and carrots until soft.
- Cook Sausage: Brown sausage with veggies until nicely caramelized.
- Add Tomato & Spices: Stir in garlic, spices, and tomato paste.
- Add Flour & Broth: Mix in flour, slowly add broth, and bring to a simmer.
- Finish with Cream & Spinach: Stir in cream and spinach.
- Serve: Add pasta to bowls, pour soup over, and top with cheese and basil.
“Lazy Lasagna Soup” Shortcuts
- Pre-made mirepoix from the produce or frozen section saves time. Or use a food processor to quickly chop onions, carrots, and celery.
- Pre-minced garlic or a garlic press makes it faster.
- Skip the sausage for a quick and easy vegetarian Lasagna Soup.
Tips
- Salt the pasta water: This is your only chance to season the pasta. If it’s under-salted, the whole soup will taste bland.
- Sauté the tomato paste: Cook it until it darkens to unlock tons of flavor before adding liquid.
- Crush the fennel: Use a spice grinder, mortar and pestle, or crush it in a bag with a rolling pin for a finer texture.
What To Serve With Lasagna Soup
This rich soup pairs well with a light, fresh side like a salad. Some favorites:
And nothing beats dipping warm, buttered bread into the soup! Try no-knead Dinner Rolls, easy No-Knead Bread, or toasted French Bread.
Storage
Lasagna Soup Storage
- Store: Keep pasta and soup in separate containers in the fridge for 3-5 days.
- Reheat: Warm the soup on low heat, adding a splash of chicken broth if needed. Add pasta to your bowl, then pour the hot soup over it.
- Cheese: Store separately and add fresh when serving.
More Comforting Soup Recipes:
- Cheeseburger Soup with a creamy cheesy base
- 15-Bean Soup made in the slow cooker or pressure cooker
- French Onion Soup with a cheesy topping
- Pumpkin Soup made with canned pumpkin!
- Sausage Potato Soup with cheddar cheese
Lasagna Soup
Lasagna Soup is the ultimate cozy meal, bringing all the comfort of classic lasagna into one pot. It’s loaded with a rich tomato broth, hearty sausage, tender lasagna noodles, and a medley of veggies. And of course, it’s finished off with plenty of melty cheese on top!
Equipment
- 2 large pots
Ingredients
- 10 uncooked lasagna sheets broken into small pieces
- 2 tablespoons olive oil divided
- 3 cups mirepoix or use 1 cup finely diced of each: onion, celery, carrots
- Salt and pepper
- 1 pound ground Italian sausage see note 1
- 1 tablespoon minced garlic
- 1 teaspoon Italian seasoning
- 1 teaspoon fennel seed crushed, see note 2
- 1 bay leaf optional
- 1 (6-ounce) can tomato paste
- 1/3 cup flour
- 6 cups chicken stock or broth
- 2 cups heavy cream
- 3 cups baby spinach coarsely chopped
- Cheeses for topping see note 3
- Fresh basil leaves thinly sliced, optional
Instructions
- Heat 1 tablespoon oil in a large pot over medium-high heat. Add mirepoix, season with salt and pepper (I use 1 teaspoon salt and 1/2 teaspoon pepper), and cook for about 4 minutes until beginning to soften. Push veggies to the side and add sausage. Sear, then crumble and cook until deeply browned and nicely caramelized. Drain excess grease if needed.
- Add garlic, Italian seasoning, fennel, and tomato paste. Cook, stirring constantly, 3–5 minutes until fragrant and the paste darkens slightly.
- Sprinkle flour over sausage and veggies. Cook, stirring constantly, for 1 minute. Gradually add chicken stock while stirring, scraping the bottom of the pot. Add bay leaf, bring to a boil, then reduce heat and simmer uncovered for 15 minutes, stirring occasionally and scraping the bottom of the pot.
- In a separate large pot, bring 12 cups of water to a boil. Add 1 tablespoon salt and cook broken lasagna pieces as per package instructions. Drain, rinse under cold water for 30 seconds, and toss with remaining 1 tablespoon olive oil. Set aside.
- Stir in cream and bring the soup to a low simmer until it slightly thickens. Add spinach and cook for 1–2 minutes until wilted.
- Add some cooked pasta to each bowl, ladle the soup on top, and stir together. Top with mascarpone cheese, grated Parmesan, and fresh basil. Enjoy!
Video
Recipe Notes
Note 1: Use mild or spicy sausage depending on preference. The more marbled and colorful the sausage, the more flavor it will contribute to this soup. If using sausage in casings, remove the casings before cooking.
Note 2: Crush fennel seeds using a spice grinder, mortar and pestle, or in a bag with a rolling pin.
Note 3: I like a scoop of mascarpone cheese best, but ricotta works as a substitute. Use a fine grater to freshly grate a block of Parmesan over each bowl.
Storage: You can store pasta and soup in separate containers in the fridge for 3–5 days. Store cheese separately. To reheat, warm the soup on low heat, adding some chicken broth if needed. Add pasta to your bowl, then pour hot soup over it.
Nutrition
Serving: 1serving | Calories: 677kcal | Carbohydrates: 46g | Protein: 20g | Fat: 46g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 116mg | Sodium: 750mg | Potassium: 564mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2008IU | Vitamin C: 9mg | Calcium: 100mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This soup was amazing!!!!! I added mushrooms and zucchini. Fantastic recipe!!
I am so thrilled to hear this! Thanks so much Tina! 🙂
I’m a huge fan and make one of your recipes at least once or twice a week. This lasagna soup might very well be my favorite recipe of yours I’ve made!! It was so creamy and flavorful and deceptively easy to make. The scoop of marscarpone on top really made it. It was SO good, I highly recommend trying out this recipe, you will not be disappointed!
I am seriously so thrilled to hear this! Thanks so much Sarah! 🙂