Here’s an easy lasagna soup that’s comforting and tasty. This one-pot meal is perfect for a weeknight and for easy clean-up! All the flavors of a classic lasagna with half the time and effort.

A creamy baked lasagna is a family favorite around here. We love it so much that whenever I make it, I make at least two. It can be a challenge to appease the tastebuds of eight people, three meals a day. So, when I find meals that we all love, you better believe they get thrown into the meal rotation.

My lasagna recipe while delicious takes at least a couple of hours to complete. And although I am a homeschool mom, even I have days when I’m short on time. That’s where this lasagna soup recipe was born. I wanted to take all the flavors of a classic lasagna and cook it in less time.

What makes this “The BEST Lasagna Soup”?

How do I love thee? Let me count the ways! For starters, it’s a one-pot meal! Mic drop…the church say Amen… Aren’t we all looking for ways to simplify meals? This meal does just that. It’s healthy, time-saving, and versatile.

The ingredients are adaptable (like most of my recipes). Don’t have lasagna noodles? Throw in any pasta, the flavors are still similar. Have tomato sauce instead of tomato puree? Toss it in. Fresh herbs from the garden? Yes, please! And you can adjust servings easily to fit your family size. I double this recipe to feed my family of 8.

The BEST Lasagna Soup

Ingredients

1 pound ground Italian sausage



1 small yellow onion , chopped



1 Tablespoon olive oil

2 cloves garlic, minced

2-4 Tablespoons tomato paste


1 ( 29 oz) cans tomato purée (can also use crushed tomatoes 



2 teaspoons dried parsley

1/2 teaspoon dried oregano leaves

1 teaspoon dried basil

6 cups chicken broth

½ lb lasagna noodles (or around 8 lasagna noodles), broken into pieces



20 ounces ricotta cheese

1 cup shredded mozzarella cheese



1/2 cup Parmesan cheese 


Tools You May Need

Large Pot or Dutch Oven

How to Do It

In a large pot over medium-high heat, cook sausage until browned. 


Toss in diced onion and sauté for about 3-5 minutes, stirring occasionally.

Add in minced garlic and cook for another minute or two.


Stir in tomato puree, tomato paste, spices, and chicken broth.

Place lid on, lower heat to medium, then simmer for15-20 minutes to allow flavors to combine.


Remove lid, turn heat up, then bring to boil.

Add lasagna noodles (broken into desired sized pieces) to pot and reduce heat to medium-low

Cook, stirring occasionally, until noodles are cooked, another 10-15 minutes.  


In a medium-sized bowl, stir together mozzarella, Parmesan, and ricotta cheeses.


Spoon hot soup into bowls, dollop a scoop of the cheese mixture on top.

FAQ’s

Can you freeze lasagna soup?

Yes, allow lasagna soup (without cheese topping) to cool completely. Transfer to a freezer safe dish with tight fitting lid. Freeze up to two months. The cheese topping can be frozen as well, separately in a freezer bag.

What kind of pasta do you use for lasagna soup?

Broken lasagna noodles are used in lasagna soup. But you could also use mafalda pasta, bow-tie pasta, or even penne.

How much is a serving of lasagna soup?

A serving of lasagna soup is about two cups.

What goes with lasagna soup?

Grilled cheese sandwhiches, garlic Bread, breadsticks, a green salad, or steamed veggies are great accompaniments. I like to serve mine with a crusty, artisan sourdough.