Try this amazing & easy Lasagna Soup when you want a warm and hearty meal for dinner! It tastes just like lasagna and is very simple to make!
Prepare a savory soup version of your favorite Italian dish with this Lasagna Soup recipe. It’s meaty, saucy and full of flavor that will keep you coming back for more.
Are you always down for a good bowl of flavorful, hearty soup? If you’re a soup lover who also enjoys lasagna, give this Lasagna Soup recipe a try. It’s an easy-to-follow recipe that will provide you with a meaty, cheesy, flavorful soup to pair with garlic bread, cheese croutons, or anything else that you like to eat with your soup. You can even store it and save it for later if you’d like to make it in advance.
Why You’ll Love This Lasagna Soup Recipe
It’s like the best of both worlds because you’re combining the texture of soup with the flavor of a baked lasagna!
You’re making it with fresh, flavorful ingredients to make it taste even better.
It’s a quick and simple meal you can make for the entire family. Expect them to love this soup recipe.
Ingredients of Lasagna Soup
The ingredients needed are simple and include:
Italian Sausage – Grab a package of ground Italian sausage for the soup.
Onion – Dice your onion into small pieces.
Garlic – Mince three cloves of garlic to add to your dutch oven.
Chicken Stock – Use the chicken stock as the base for your soup.
Marinara Sauce – Don’t forget the marinara sauce to give this soup its incredible flavor.
Ricotta Cheese – The cheese adds a special touch and goes great with the other ingredients.
You’ll also need lasagna noodles broken into small pieces, crushed tomatoes, pesto sauce, salt, pepper, mozzarella cheese, and a bit of parmesan cheese to sprinkle on top
What type of Italian sausage should I use?
You can use any type of ground Italian sausage that you like best, whether you’re into the sweet sausage or as a bit of a kick. If you use spicy Italian sausage, your soup will be a bit spicy.
Can I use beef stock instead of chicken stock?
Using beef stock could potentially change the overall taste of this soup, but you might still like it. If you only have beef stock available to use, you can give it a try to see if you like it because it should still taste good.
Can I use homemade marinara or sauce?
Definitely. If you prefer the taste of homemade sauce, it’s a good idea to use that over a jarred sauce because the soup will have that marinara taste, and you want to enjoy it as much as possible.
Can I make this soup in the slow cooker?
Yes! If you don’t have a dutch oven or prefer not to prepare the food on the stove, you can combine your ingredients in the slow cooker and allow it to cook in that device instead of on the stove for your convenience.
If you’re going to eat the full pot of soup, you can add the noodles to the soup. If not, keep your noodles separate because you don’t want them to get soggy on you!
It’s fine to use any brand of pesto sauce that you personally prefer. You can even use homemade pesto sauce if you like that better.
Be sure to use your absolute favorite brand of marinara sauce for this soup because that is what will really give this soup an incredible taste.
What can I add to this soup?
You can add fresh spinach leaves, mushrooms, croutons, and even fresh basil to this soup, whether you’re including it in the cooking process or using it as a finishing touch when serving the soup.
Can I make a meatless version of the Lasagna Soup?
Of course, you can make a meatless version of the Lasagna Soup. If you want to replace the meat with veggies, crushed tomatoes, mushrooms, and spinach are three great options that will taste great.
Can I freeze it?
Absolutely. You can make this soup in advance, pour it in an airtight container, and then place it in your freezer to keep it fresh for up to three months before you thaw it and reheat it.
Enjoy the comforting and delicious taste of this soup made to take like a fresh-baked lasagna. It’s easy to make and delicious to enjoy as an appetizer or main course.
1. You can add the noodles directly to the soup if you intend on eating the whole pot at once. Otherwise, keep the noodles separate so they don’t get soggy.
2.Use your favorite homemade pesto sauce or jarred.
3. Use your favorite marinara sauce because the soup will take on the taste of the jarred sauce. You can also use 24 ounces of your favorite homemade sauce. Click here for my homemade sauce recipe
Do I have to use sausage or can I use beef?
Ground beef can be used in place of the sausage or a mixture of both.
What Flavor does the soup have?
This soup is very deep in flavor and the perfect comfort food. It really tastes like lasagna in soup form!
Store any leftovers in the fridge for up to 3 days. As mentioned above, separate the noodles if possible along with the cheese mixture. Warm the soup up on the stovetop until simmering, stirring occasionally. To freeze add soup to an airtight freezer-safe container for up to 3 months.
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Prep Time: 10 minutes
Cook Time: 30 minutes
- 1 pound ground Italian sausage
- 1 cup diced onion
- 3 cloves garlic minced
- 32 ounces chicken stock
- 24 ounces jarred marinara sauce Or use my homemade sauce recipe here on the my blog
- 15 ounces crushed tomatoes
- 2 tablespoons prepared pesto sauce plus more for garnish
- 1 teaspoon black pepper divided
- 1/2 teaspoon kosher salt
- 8 lasagna noodles broken into bite-sized pieces
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella cheese
- Grated parmesan cheese for garnish
- In a dutch oven over medium-high heat, brown and crumble the sausage with the onion until there is no pink left and the onions appear translucent, about 10 minutes. Add the garlic and cook for 30 seconds until fragrant. Drain off any excess fat.
- Add the chicken stock and scrape off any bits from the bottom of the pan. Add the marinara sauce, crushed tomatoes, pesto, half of the pepper, and salt, stir to combine. Bring to a simmer and simmer uncovered for 20 minutes, stirring occasionally.
- While the soup is simmering, break up the lasagna noodles into bite-sized pieces. Cook them per the directions on the back of the box. Make sure to stir this often so the noodles don’t stick to each other or the bottom of the pan. Drain and run cold water over them so they don’t stick and stop the cooking process.
- In a medium-sized bowl, stir together the ricotta, mozzarella, and remaining ½ teaspoon of black pepper until combined.
- Add soup to bowls and stir in noodles to serve.
- Add a generous dollop of the ricotta mixture on top with more pesto is desired.
- Garnish with grated parmesan cheese.