This post may contain affiliate links. Please read our disclosure policy.
Lasagna Soup is the perfect comfort food served in a bowl and topped with creamy ricotta cheese. It’s made with fresh spinach, tomatoes, Italian sausage, lasagna, herbs and more. Enjoy this family friendly soup that cooks in less than 35 minutes!
Pin this now to find it later
Pin ItComfort food is the best, especially during the fall and winter season! Soup is the best comfort food because it’s warm and hearty. One of our favorite hearty soups is lasagna soup. This easy lasagna soup is made with the same flavors as traditional lasagna, but in soup form. It simmers on the stove to create a warm and comforting bowl of goodness. Add a scoop of basil and mozzarella ricotta and you have the perfect meal.
This comforting soup recipe is always a crowd pleaser. It’s hearty and filling because it’s made with pasta, sausage and cheese. But if you’re not a fan of ricotta, no worries, you can simply omit the cheese from your soup.
Enjoy this flavorful soup on a cold winter night or whenever you want something comforting.
Table of Contents
Why You’ll Love This Recipe
- Quick and Easy: This delicious lasagna soup comes together in 30 minutes. Everything except the pasta cooks in the pot. We cook the pasta separately to ensure it is perfectly cooked.
- Packed with Flavor: This soup tastes just like lasagna, with meat, cheese and saucy Italian flavor.
- Easy to Adapt: You can easily adapt this soup to make it vegetarian or vegan. Or add more veggies and adjust the seasonings.
- Great for Meal Prep and Leftovers: Soup is the perfect meal prep dish. Make ahead and store in the fridge or freezer.
Ingredient Notes & Substitutions
Easy lasagna soup recipe comes together with simple ingredients to form a rich tomato broth with hearty meat, tender noodles and a cheesy topping!
- Pasta Noodles: Use standard lasagna noodles. Do not use oven ready pasta noodles. You can substitute the lasagna noodles for any other shape of noodles.
- Sausage: Use mild or spicy sausage. You can substitute the sausage for ground beef, ground turkey or ground chicken, if desired.
- Seasonings: This recipe uses a combination of seasonings including dried basil, dried oregano, dried thyme, dried parsley, and dried rosemary. You can substitute with dried Italian seasoning, instead of the individual spices, if desired.
- Spinach: I love adding spinach to pack in some veggies. You can omit the spinach, if desired.
- Cheese: You will need three cheeses for this soup – ricotta, mozzarella and Parmesan cheese.
- Heavy Cream: You can omit the heavy cream completely, if desired, to make this recipe dairy free. Or substitute with additional broth.
Equipment Needed
You will need a large soup pot or Dutch oven to cook this stove top soup. You will also need to cook the pasta in a large pot.
How To Make Lasagna Soup
- Cook lasagna noodles: Cook the broken lasagna noodles in a large pot according to package instructions.
- Cook the sausage: Heat the olive oil, onions and garlic in a large sauce pan or Dutch oven. Add sausage and cook until browned. You can drain the fat from the sausage, if desired.
- Make the soup: Add the broth to the pot along with the diced tomatoes, crushed tomatoes, tomato paste and all of the seasonings. Bring the mixture to a boil and then simmer for about 20 minutes.
- Finish the soup: Add the cooked pasta, fresh spinach and heavy cream. Stir until everything is combined and the spinach is wilted.
- Make the ricotta cheese mixture: Stir together the ricotta cheese, mozzarella cheese and fresh basil.
- Serve the hot soup with the melty cheese mixture and fresh basil. That’s it!
This soup is easily adapted to fit your tastes. Feel free to make adjustments, if desired. The full recipe including measurements and instructions is provided in the recipe card below.
Recipe Tips
- Use ground beef instead of sausage: You can also use ground chicken or omit the meat all together.
- Make it dairy free: Use a dairy substitute for the cream and cheese, if desired.
- Make vegetarian lasagna soup: To make this dish completely vegetarian, you can omit the sausage and use extra veggies like onions, zucchini, carrots, mushrooms, bell pepper or green beans. To make it vegan, omit the cheese or use dairy free cheese and cream.
- Serving suggestions: Serve the lasagna soup on its own or with a side of cheddar scones, focaccia bread, garlic bread or cornbread.
Storage and Make Ahead Instructions
Store leftover lasagna soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove prior to serving.
To freeze, I recommend freezing the soup without the cheese, as the cheese will separate during freezing. Place the soup in a freezer safe container for up to 3 months. Thaw in the refrigerator overnight and then reheat on the stovetop. You can also freeze the soup without the noodles and then cook and add them prior to serving. Add the dollop of ricotta cheese mixture just before serving.
Other Easy Soup Recipes
Warm and comforting easy soup recipes are the best meals. They are perfect for the whole family and are great for meal prep. Here are a few of our favorite soups.
Spinach lasagna soup always receives rave reviews! Try this easy soup recipe and let us know what you think by leaving a recipe review and rating below.
Easy Lasagna Soup with Sausage and Ricotta
Ingredients
- 1 tablespoon extra virgin olive oil
- ½ yellow onion, diced
- 2 garlic cloves, minced
- 1 pound hot or sweet Italian sausage, casings removed
- 4 cups chicken or vegetable broth
- 14.5 ounce diced tomatoes, (1 can)
- 14.5 ounce crushed tomatoes, (1 can)
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried rosemary
- 8 lasagna noodles, broken into 2-inch long pieces
- 3 ounces baby spinach
- 1/4 cup heavy cream
- 8 ounces ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/3 cup finely shredded parmesan cheese
- 3 tablespoons freshly chopped basil
Instructions
- In a large saucepan over medium-high heat, sauté olive oil, onions and garlic until soft, about 1 to 2 minutes. Add sausage and stir to break up. Cook until browned, about 5 minutes. Drain fat from sausage, as desired. Add chicken or vegetable broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, thyme, parsley and rosemary. Bring to a boil, then reduce heat to medium-low, cover and simmer for 20 minutes.
- Meanwhile, cook lasagna noodles according to the directions on package. Add cooked pasta, spinach and heavy cream to soup. Stir until combined then remove from heat.
- In a medium bowl, stir together ricotta cheese, mozzarella cheese, parmesan cheese and fresh basil. Serve soup in bowls and top with a scoop of the cheese mixture. Enjoy!
Notes
- Use lean ground beef or turkey instead of sausage, if desired.
- You can omit the heavy cream to create a lighter soup.
- Use Italian seasonings instead of the individual seasonings.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in 2015. It was updated with new photos, tips and substitution ideas in November 2024.
This is a wonderful recipe. I added more spinach and some garlic powder, but that’s all.
Thanks for the recipe!
This is delicious! I used 1/2&1/2 because that’s what I had on New York State in March. 😔
So glad you loved this recipe and were able to make adjustments based on ingredients on hand. Stay safe and healthy!
This was delicious!!! Thanks for sharing!
So glad to hear you loved it, Erica! Thanks so much for your feedback.
This soup helps me get a lot of my vegetables in because it’s THAT delicious! Definitely a family favorite.
This soup was absolutely delicious!
Just made this…absolutely delish!
Unbelievably good!!! This soup is now in our regular rotation of weekly meals; however, instead of broken lasagna noodles, I use Ditalini.
Hi, Diana! I am so glad you loved it. Enjoy!
Diana, How much Ditalini did you use instead?
I am drooling over this!…but unfortunately am dairy-free for the time being while I am breastfeeding. Any suggestions on how to come close without dairy??
Hi, Sarah! You can simply omit the dairy completely. It won’t be as cheesy but will be just as flavorful.
We made this tonight for dinner and it was great! Only thing I’d change is figuring out a way to make the cheese mixture a little bit warm.
Hi, Meghan! I am glad to hear that you loved the soup. If you serve the soup warm it should melt the cheese mixture a little.