Lasagna Soup

Lasagna soup! You’ll wish you’d tried it sooner. This easy recipe gives you the comfort of lasagna in a creamy soup base.

Lasagna is one of my family’s favorites, and I’ve experimented with a lot of variations over the years. Some of my best lasagna recipes, like Eggplant Veggie Lasagna with Basil Pesto and Pumpkin Lasagna with Sage White Sauce, started as ways to use up a bountiful vegetable harvest. I also make a Meatball Casserole with Ricotta and Parmesan that is like lasagna without the pasta. 

And then there is this creamy, comforting soup: meat, pasta, herbs, and spices in a rich tomato broth. It brings the flavors and texture of traditional lasagna together in one pot without any layering of ingredients. It’s a whole lot of flavor packed into a bowl. 

Why You’ll Love This Recipe

• It’s a one-pot wonder: minimal mess, easy cleanup.
• Packed with flavor: Rich tomato base, savory meat, and gooey cheese.
• Adaptable: Add veggies, swap meats, or make it meatless.
• Perfect for leftovers: Tastes even better the next day!

How to Make Lasagna Soup

Here are the ingredients you’ll need to make this soup. You can make substitutions with your favorite meats, cheeses, and types of pasta. Also feel free to add additional vegetables, such as zucchini or bell peppers. 

• 1-pound Italian sausage (pork, venison, or turkey sausage)
• ½-pound ground beef
• 1 Vidalia onion, chopped
• 1 tablespoon Kosher salt
• 1 teaspoon freshly ground pepper
• 2 garlic cloves, finely chopped
• 2 tablespoons Italian seasoning: typically includes dried thyme, rosemary, oregano, basil, and marjoram. For a little heat, add some red pepper flakes.
• 3 bay leaves
• 2 (28 ounce) cans crushed tomatoes
• 2 cups chicken broth
• 1 pound Gemelli pasta or lasagna noodles broken into bite-sized pieces (penne also works)
• 12 ounces ricotta cheese
• 1 cup freshly grated parmesan Reggiano cheese
• 4 cups baby spinach leaves, or cut up spinach leaves
• 1 cup heavy cream
• Chopped fresh basil for serving (or fresh parsley)

In a large pot, cook the sausage, beef, onions, salt, pepper, garlic, and Italian seasonings on medium to medium-high heat until the meat is cooked all the way through, about 10 minutes. 

Add the bay leaves, tomatoes, and chicken broth to the pot to make the sauce. Give the mixture a good stir with a wooden spoon until combined. Add the pasta and cook until noodles are done, about 15 minutes. 

Meanwhile in a medium sized bowl, mix the ricotta and parmesan Reggiano cheeses together. Season with salt and pepper to taste. Set aside. 

Add the spinach leaves to the soup and allow them to wilt. Turn off the heat and add 1 cup of the heavy cream and stir.

Ladle soup immediately into individual bowls. Drizzle some of the remaining heavy cream over the top of the hot soup and dollop a few tablespoons of the cheese mixture over the soup. Sprinkle on some of the basil. 

Easy Lasagna Soup Recipe

Adjust servings and print recipe below.

Storage of Leftovers

Store leftover lasagna soup in an airtight container in the refrigerator. Due to the tomato acids, avoid using a metal container. Glass is best. The soup will keep in the fridge for up to 3 days. To store longer, you can portion it out into individual servings to put in freezer.