I’m really not trying to exaggerate, but this Lasagna Soup is one of the best soups I’ve ever made! It has all of the classic flavors of lasagna, but is a whole lot easier to make. It’s a delicious, one pot, cozy and hearty soup that you’ll want to make over and over again this season.
The Best Lasagna Soup!
What makes this lasagna soup so good are all of the fresh ingredients that marry together in one pot. Starting with Italian sausage, sautéed onions and garlic, crushed tomatoes, and lots of herbs and spices. Then the lasagna noodles get added and cook directly in the pot to soak up that flavorful broth. Up until now my Chicken Tortilla Soup used to be my favorite, but this one is giving it a run for its money!!!
Here’s What You’ll Need
- Ground Italian Sausage: I like to buy the 1lb. package of ground Italian sausage so I don’t have to bother with removing the casing from sausage links. You can also use ground turkey Italian sausage instead of pork. I’ve used both and they are both delicious in this recipe.
- Aromatics: Fresh onion, bell pepper, and garlic builds the flavor foundation for this soup. You can use either a green or red bell pepper.
- Tomatoes: Some people may use a jar of marinara sauce, but I liked to use a can of diced and crushed tomatoes in my soup. This way I can control the seasoning and flavors a bit more.
- Seasoning: Since we start the soup with Italian sausage (which has lots of spices in it), onion, and lots of garlic, you only need some salt, pepper, Italian seasoning, and a pinch of crushed red peppers. I also add a little bit of sugar to balance the acidity from the canned tomatoes and tomato paste.
- Lasagna noodles: You’ll need regular, uncooked lasagna pasta for this soup. They’re broken into smaller pieces and they cook quickly in the broth.
- Chicken broth and Heavy cream: I like using better than bouillon chicken base to make my broth. Then I finish with a little bit of heavy cream to add a rich and creamy flavor to the soup.
How To Make Lasagna Soup
Start by browning the Italian sausage.
Sauté the onion, bell pepper, and garlic with the sausage.
Add in the spices, tomatoes, and broth. Stir everything together and bring it to a boil.
Break the lasagna pasta into smaller pieces.
Add the broken lasagna to the soup pot. Cook until the lasagna is tender.
At the very end, add in some fresh parsley and heavy cream. Serve with garlic bread and enjoy!
Cheesy Topping!
This easy lasagna soup already has amazing flavor, but if you want to take it to the next level, I suggest adding a cheesy topping. Try mixing some ricotta, mozzarella, and parmesan cheese in a small bowl, then add a spoonful of it to each serving bowl. Even if you’re not a fan of ricotta cheese, trust me the cool flavor tastes amazing with this soup!😉
More Cozy Soup Recipes
Lasagna Soup
Equipment
Ingredients
- 1 tablespoon cooking oil
- 1 lb. ground Italian sausage
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon red chili flakes
- 15 oz. can crushed tomatoes
- 14 oz. can diced tomatoes (Italian style)
- 2 teaspoons sugar
- 6 cups chicken broth
- 8 lasagna noodles, broken into pieces
- ⅓ cup heavy cream
- 1 tablespoon fresh chopped parsley (optional)
Cheese Topping (optional)
- 1 cup ricotta cheese
- ½ cup shredded mozzarella
- ¼ cup grated parmesan
- pinch of salt and black pepper
Instructions
- Heat a large dutch oven or soup pot over medium heat. Add the cooking oil and the Italian sausage. Crumble the sausage and cook until it is fully brown.
- Next add the diced onion, bell pepper, and garlic to the pot. Sauté the veggies with the sausage for 3-4 minutes until they have softened and are fragrant.
- Now add in the tomato paste, Italian seasoning, salt, black pepper, red chili flakes, crushed tomatoes, diced tomatoes, and sugar. Stir everything together until well combined. Then pour in the chicken broth and stir. Place a lid on the pot and bring the pot up to a boil.
- While you’re waiting on the pot to start boiling, go ahead and break up your lasagna pasta into small 1-inch pieces.
- Once the pot starts boiling add in the broken lasagna and press to submerge them in the broth. Place the lid back on the pot and simmer the soup for roughly 14 minutes or until the lasagna pasta is tender.
- Finally stir in the heavy cream and fresh parsley. Turn the heat off. Serve this lasagna soup with a couple spoonfuls of the cheese topping (optional) and some fresh garlic bread. Enjoy!
Notes
- The cheese topping is optional, but definitely recommended. Mix together the 3 cheeses listed above with a little salt and pepper and add a couple spoonfuls of it to each serving bowl.
- Storing Leftovers: Store any leftover lasagna soup in an airtight container in the refrigerator for 2-3 days.
Nutrition
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