This is lasagna made on the stove in one pot, soup style! Lasagna Soup is filled with Italian sausage, tons of veggies, robust flavor, and topped with the dreamiest cheese dollop for a bowl of filling, delicious goodness.
When it comes to weeknight meals, it doesn’t get any better than Lasagna Soup. It has all the same ingredients and flavors of classic lasagna without the layering and baking! This one pot meal is favorite at our house and I think you will love it too.
I really enjoy one-pot recipes. It not only makes for the most flavor in your dish, but it also makes cleanup an absolute breeze! Double win!
And it really does taste like lasagna, only in a bowl! You have to try it!
Lasagna Soup Ingredients
You will need the following ingredients to make a pot of lasagna soup!
- Italian sausage– you can use ground beef, turkey, or chicken…or a mixture!
- Olive oil-for sautéing the veggies!
- Onion, carrot, celery, and garlic-the start to any good soup!
- Red bell pepper
- Tomato paste-for bringing out the best tomato flavor
- Herbs and spices-bay leaves, oregano, basil, thyme, red pepper flakes
- Chicken broth-it is a soup, so you will need broth!
- Diced tomatoes-I like to use diced tomatoes, but crushed tomatoes will work too.
- Marinara sauce-you can use homemade marinara sauce or store bought. If you use jarred sauce, use a good brand because it will affect the overall flavor. I like Rao’s.
- Lasagna noodles-broken up into pieces so they are easy to eat.
- Cheese– ricotta, mozzarella, AND Parmesan. Bring on the cheese!
- Fresh basil-the perfect finishing touch!
How to Make Lasagna Soup
Make this soup tonight and you’ll be craving it for lunch tomorrow…it’s just that good!
- In a large pot, cook the sausage until browned. Remove the sausage and set aside.
- Add the olive oil to the pot and cook the onion, carrot, celery, and red pepper until softened, stirring occasionally. Add the garlic and cook for one more minute. I always add the garlic last so it doesn’t burn.
- Stir in tomato paste, bay leaves, oregano, basil, thyme, and red pepper flakes. Pour in the broth, diced tomatoes, and marinara sauce. Add the cooked sausage back to the pot. Season with salt and pepper.
- Bring the soup to a boil and add the broken lasagna noodles. Cook until the noodles are tender, about 20 minutes, stirring occasionally to make sure the noodles don’t stick to the bottom of the pot.
- While the soup is simmering, make the magic cheese mixture! In a small bowl, combine the ricotta, mozzarella, and Parmesan cheese.
- When the noodles are done cooking, stir in the fresh basil.
- Ladle the soup into bowls and top each bowl with a dollop of the cheese mixture. It will melt into the soup creating the most glorious soup ever!
There are a few modifications you can make to the soup if you want to accommodate special diets or allergies.
- You can make gluten-free Lasagna Soup by using your favorite gluten-free pasta noodles.
- Leave the sausage out and use veggie broth for vegetarian Lasagna Soup. You can also add in extra veggies. Zucchini, mushrooms, and spinach are all good options.
- Finally, if you need a dairy-free Lasagna Soup just don’t add the cheese mixture. There are still plenty of delicious flavors going on.
It’s Italian Night! I usually make a loaf of garlic bread and a simple salad to serve alongside this soup. Here are sides that would be just right with a pot of Lasagna Soup:
Storing and Freezing
You can keep any leftovers in a sealed container in the refrigerator for up to 5 days. This soup also freezes well for up to 3 months. The noodles will break up a little after defrosting, but that is fine because they are supposed to be broken up anyways. Oh, and I always make the cheese mixture when I am ready to eat the soup, so it is fresh!
More Soup Recipes
- Tomato Basil Soup
- Tuscan Chicken Tortellini Soup
- Pasta Fagioli
- Italian Sausage Tortellini Soup
- Easy Minestrone Soup
- 1 lb Italian sausage
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery rib, chopped
- 1 red bell pepper, seeds removed and chopped
- 4 cloves garlic, chopped
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon ground oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes
- 7 cups chicken broth
- 28 oz diced tomatoes
- 24 oz marinara sauce
- Kosher salt and black pepper, to taste
- 8 lasagna noodles, broken up into pieces
- 1 cup ricotta cheese
- 3/4 cup shredded mozzarella cheese
- 1/3 cup shredded Parmesan cheese
- 1/3 cup chopped fresh basil
- In a large pot, cook the sausage over medium high heat until browned. Drain grease and transfer the cooked sausage to a plate that has been lined with a paper towel. Set aside.
- Add the olive oil to the pot and heat over medium high heat. Add the onion, carrot, celery, and red pepper and cook until softened, about 5 minutes, stirring occasionally. Add the garlic and cook for one more minute.
- Stir in tomato paste, bay leaves, oregano, basil, thyme, and red pepper flakes. Pour in the broth, diced tomatoes, and marinara sauce. Add the cooked sausage back to the pot. Season with salt and pepper, to taste.
- Bring the soup to a boil and add the broken lasagna noodles. Reduce heat to a medium low and cook until the noodles are tender, about 20 minutes, stirring occasionally to make sure the noodles don’t stick to the bottom of the pot.
- In a small bowl, combine the ricotta, mozzarella, and Parmesan cheese.
- When the noodles are done cooking, stir in the fresh basil. Taste and season with additional salt and pepper, if necessary.
- Ladle the soup into bowls and top each bowl with a dollop of the cheese mixture. Serve warm.
Have you tried this recipe?
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Photos by Yes to Yolks