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This is the best lasagna soup — hearty, cheesy, and made in one pot. An easy comfort-food dinner that tastes just like classic lasagna.
There’s a reason this is called the best lasagna soup. It has everything you love about classic lasagna — rich tomato flavor, hearty meat, tender pasta, and plenty of melty cheese — but in a cozy, one-pot soup that’s easier and faster to make.
What makes this version stand out is how balanced it is. The broth is flavorful without being thin, the pasta cooks right in the pot, so it soaks up all that lasagna goodness, and the cheese is added in a way that keeps the soup rich and comforting instead of heavy. It’s a true comfort-food dinner that feels special, but still works for a busy weeknight.
If your family loves classic comfort dishes like Classic Lasagna or Chicken Alfredo Lasagna, this lasagna soup is sure to become a new favorite. And when you’re craving a baked version with less effort, Lasagna Casserole delivers all the cozy flavor of the original.
If you love classic Italian flavors and one-pot meals that feed a hungry family, this lasagna soup is one you’ll come back to again and again.
Why This Recipe Works
- One-pot dinner: All the flavors of lasagna come together in a single pot, making this the ultimate easy comfort food dinner.
- Layered flavor: Caramelized tomato paste, sautéed veggies, and a Parmesan rind add incredible depth.
- True lasagna vibe: The ricotta-cheese topping gives you that unmistakable lasagna bite in soup form.
- Flexible cooking: Easy stovetop method, plus crockpot instructions for hands-off comfort.
- Family-approved: Even picky eaters love it (my SIL swears it’s my best soup recipe ever!).
✨ Before You Begin
A few quick tips will make this lasagna soup turn out rich, cozy, and perfectly balanced every time.
✨ Pasta Choice: Use a sturdy pasta shape that can simmer without falling apart — broken lasagna noodles work best and give you that classic lasagna feel in every bite.
✨ Brown It! Brown the meat well before adding liquid; this builds deep flavor that carries through the entire pot.
✨ Al Dente: Don’t overcook the pasta — it will continue to soften as the soup sits.
✨ Last Step: Add the cheese at the end and stir gently so it melts smoothly without making the cheese clump or turn grainy.
Best Lasagna Soup Ingredients + Key Notes
Ground Meat: Use ground beef, Italian sausage, or a blend. Sausage adds extra seasoning and richness, while beef keeps the flavor classic and familiar.
Onion + Garlic: These build the savory base of the soup — don’t rush this step, as it sets the tone for the whole pot.
Tomato Products: A combination of crushed tomatoes and tomato sauce creates a broth that’s rich without being too thick or acidic.
Broth: Beef broth gives the soup depth and keeps it tasting like true lasagna instead of tomato soup.
Broken Lasagna Noodles: Breaking the noodles gives you that unmistakable lasagna texture while keeping the soup easy to eat.
Italian Seasoning: This brings all the classic flavors together in one step; adjust slightly to taste if your sausage is heavily seasoned.
Cheese (Ricotta, Mozzarella, Parmesan): Add at the end for creaminess and body — this keeps the soup rich and comforting without turning heavy.
🥣 How To Make Lasagna Soup
Start by browning the meat in a large pot until it’s well browned and flavorful, then add the onion and garlic and let them soften until fragrant. Stir in the tomato products, broth, and seasonings, scraping up any browned bits so all that flavor makes its way into the soup.
Bring everything to a gentle simmer and add the broken lasagna noodles, cooking just until the pasta is tender but not overdone. Once the noodles are cooked, lower the heat and stir in the cheeses, letting them melt smoothly into the soup. Give it a final taste, adjust seasoning if needed, and serve while it’s hot and cozy.
***See the instructions below on the recipe card.
⭐ Pro Tips
⭐ Brown for flavor, not just “until it’s cooked”
Let the meat get some real browning before you add liquids. Those browned bits on the bottom of the pot build the deep, lasagna-like flavor that makes this soup taste “special,” not flat.
⭐ Break noodles into larger pieces than you think
Aim for 2–3 inch pieces. Too small and they disappear into the soup; a slightly bigger piece gives you that true “lasagna bite” in every bowl.
⭐ Keep the simmer gentle once the pasta goes in
A rolling boil can make noodles break down faster and thicken the soup too aggressively. A gentle simmer keeps the texture hearty instead of gummy.
⭐ Add cheese off the heat for the smoothest melt
If the soup is boiling when cheese goes in, it can clump or turn grainy. Turn the heat down (or off), stir gently, and let it melt into the broth.
⭐ Plan for leftovers: loosen with broth when reheating
This soup thickens as it sits because the noodles keep soaking up liquid. A splash of broth brings it right back to that cozy, spoonable consistency.
Lasagna Soup Variations
If you’d like to customize this lasagna soup, here are a few easy ways to make it your own without changing the overall balance of the recipe.
Add Spinach: Stir in 3–4 cups of baby spinach during the last few minutes of cooking, just until wilted.
Make It Creamy: For a richer, creamier broth, stir in about ½ cup heavy cream at the end. Add more to taste if you like it extra cozy.
Change the Meat: This recipe works well with Italian sausage, ground beef, or ground turkey. Sausage adds the most flavor, while beef or turkey keeps things milder.
Pasta Swap: Broken lasagna noodles give the most classic texture, but any sturdy short pasta will work if that’s what you have on hand.
✦ Frequently Asked Questions
✦ Can I make lasagna soup in the slow cooker?
Yes. Brown the meat first, then add everything except the pasta and cheese to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Add the pasta during the last 30–45 minutes so it doesn’t overcook, then finish with the cheese just before serving.
✦ What’s the best pasta to use for lasagna soup?
Broken lasagna noodles work best because they give you that classic lasagna texture in every bite. They hold up well in the broth and keep the soup hearty instead of mushy.
✦ How do I keep lasagna soup from getting too thick?
Cook the pasta just until tender and serve right away. As the soup sits, the noodles will continue absorbing liquid, so you may need to add a splash of broth when reheating.
✦ Can I make lasagna soup ahead of time?
Yes, but for best results, cook the soup without the pasta and add it when reheating. This keeps the noodles from becoming overly soft.
✦ Can I freeze lasagna soup?
You can freeze the soup base, but it’s best to leave out the pasta and cheese. Add those fresh after reheating for the best texture and flavor.
Still have questions? Drop them in the comments — I love helping you bake + cook with confidence! 💗
Storing + Reheating + Freezing + Make Ahead
How to Store Lasagna Soup
- Store leftover lasagna soup in an airtight container in the refrigerator for up to 3 days. Keep in mind the pasta will continue to absorb liquid as it sits.
How to Reheat
- Reheat gently on the stovetop or in the microwave. Add a splash of broth or water as needed to loosen the soup back to its original consistency, then stir well before serving.
Freezing Instructions
- Lasagna soup freezes best without the pasta and cheese. Freeze the cooled soup base in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator, then reheat and add pasta and cheese fresh.
Make-Ahead Tips
- For the best texture, make the soup base ahead of time without the pasta. When you’re ready to serve, bring the soup to a simmer, add the noodles, and cook just until tender.
Food Safety
- If you’d like more info on food safety, check out this link.
What to Serve With Lasagna Soup
Fresh + Crisp Sides
A crisp, tangy salad is the perfect balance for a rich, cheesy soup. Pizza Salad and Grinder Salad lean into those classic Italian flavors, while Mediterranean Salad adds a bright, fresh contrast.
Cozy Breads
You can’t beat bread for dunking. Garlic Bread, Copycat Olive Garden Breadsticks, or Practically No Knead Bread are all perfect with lasagna soup.
Sweet Finishes
Finish the meal with something cozy and classic like Peach Cobbler, Tiramisu, Cannoli Dip, or Espresso Brownies.
More Cozy Italian Comfort Food Recipes
- Million Dollar Spaghetti – creamy, cheesy baked pasta that scratches the same “lasagna” itch
- Baked Spaghetti – classic red-sauce comfort dinner that’s always a win
- Johnny Marzetti Casserole – pasta + meat + tomato + cheese in one cozy bake
- Chicken Spaghetti Casserole – creamy baked pasta that families love (great “next click” recipe)
- Cowboy Spaghetti – a fun, hearty twist that still stays in the spaghetti comfort lane
- Crack Chicken Spaghetti Bake – creamy, crowd-pleasing, and very on-brand for GWS comfort food
Tried This Recipe?
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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen
Lasagna Soup
Ingredients
Soup:
- 1 pound sweet Italian sausage, casing removed
- 2 tablespoons tomato paste
- 1 1/2 cups yellow onion chopped
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
- 16 ounces crimini mushrooms, sliced
- 2 tablespoons fresh garlic, minced
- 1 tablespoon Italian seasoning
- 1 teaspoon dried rosemary, crushed in hands
- 64 ounces, plus more for thinning low sodium chicken broth
- 1 cup red wine
- 8 ounces tomato sauce
- 1 (14.5-ounce) can petite diced tomatoes
- Parmesan cheese rind
- 1 heaping tablespoon chicken flavored Better Than Bouillon
- 1 dried bay leaf
- 1/4 teaspoon sugar
- 3 cups dried Campanelle pasta, uncooked
Cheese Mixture:
- 12 ounces ricotta
- 2 cups Mozzarella
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
Toppings:
- 1/2 cup fresh basil, julienned
- 1/2 cup shaved Parmesan cheese
Instructions
Soup
- In a large Dutch oven, brown and crumble (into bite sized pieces) sausage (1 pound) over medium-high heat until there is no longer any pink remaining. Stir in tomato paste (2 tablespoons) then cook, stirring constantly, until tomato paste is slightly deeper red in color, about 2 minutes. Transfer to paper towel lined plate.
- Add onion (1 1/2 cups), carrot (2), and celery (2 stalks) to the Dutch oven then sauté, stirring often, over medium-high heat, for 3-4 minutes.
- Stir in mushrooms (16 ounces), adjusting heat as necessary, so the mushrooms sauté and do not steam. Add Italian seasoning (1 tablespoon), and rosemary (1 teaspoon) then sauté, digging down to the bottom of pot to lift up brown bits, for 7-8 minutes, or until mushrooms are soft (They don't need to be completely cooked because they'll cook more. We just want them to reduce in size and release their juices).
- Add garlic (2 tablespoons) and continue to cook, stirring often so it doesn't burn, until fragrant, about a minute.
- Add chicken broth (64 ounces), wine (1 cup), tomato sauce (8 ounces), diced tomatoes with liquid (1 can), Parmesan rind, Better Than Bouillon (1 heaping tablespoon), sugar (1/4 teaspoon), and bay leaf (1) to the Dutch oven. Bring to a boil. Continue to boil for 2-3 minutes. Immediately reduce the heat, stir in cooked sausage, then gently simmer for 1 hour.
- If any foam has formed on top of the soup, skim off and discard. Remove and discard Parmesan rind and bay leaf. Add pasta (3 cups) and continue to simmer until pasta is al dente, about 10 minutes.
Cheese Mixture
- Add all cheese mixture ingredients and stir to combine evenly.
Assemble:
- Ladle soup into individual bowls. Use a cookie scoop to scoop cheese mixture into bowls. Sprinkle a tablespoon of julienned basil over top of soup bowl. Serve soup and pass the Parmesan on the side.
Fans Also Made:
Notes
- Brown for flavor, not just “until it’s cooked”. Let the meat get some real browning before you add liquids. Those browned bits on the bottom of the pot build the deep, lasagna-like flavor that makes this soup taste “special,” not flat.
- Break noodles into larger pieces than you think. Aim for 2–3 inch pieces. Too small and they disappear into the soup; a slightly bigger piece gives you that true “lasagna bite” in every bowl.
- Keep the simmer gentle once the pasta goes in. A rolling boil can make noodles break down faster and thicken the soup too aggressively. A gentle simmer keeps the texture hearty instead of gummy.
- Add cheese off the heat for the smoothest melt. If the soup is boiling when cheese goes in, it can clump or turn grainy. Turn the heat down (or off), stir gently, and let it melt into the broth.
- Plan for leftovers: loosen with broth when reheating. This soup thickens as it sits because the noodles keep soaking up liquid. A splash of broth brings it right back to that cozy, spoonable consistency.
Nutrition
This was excellent! I made this soup for a small dinner party and it got rave reviews. I made the crock pot version and followed the recipe exactly. Delicious, with a nicely complex flavor. Will definitely make it again! Thank you!
I’m so happy you and your guests enjoyed this soup! Thanks so much for leaving a comment!
I see heavy cream and spinach in the directions but not in the ingredients?
Hi Jennifer. Those shouldn’t have been listed, sorry. In fact, they’ve been removed! They’re options and are mentioned in the Tips section.
Thank you! Can’t wait to make this.
Can this be made in crockpot and how many hours
Hi Holly. I just add crockpot instruction to the post!
How many does this serve?
Hi Nicole. It serves 6 🙂
turning lasagna into soup is a perfect way for someone like me who eats alone to get that flavor, without making a huge amount!
I think you’re totally right! My girlfriend Deb would make large batches of this omitting the pasta and cheese and freeze it in small serving size portions. Then defrost it when she wanted it and added the pasta and cooked until the pasta was done. Then added the cheese. I think that’s brilliant 🙂
I have made a version of this and it is so perfect for someone eating alone. The great flavors of lasagna without making a whole pan of it.
i miss our soup nights and this is one of my favs too. the only thing i do different is half pound hot italian sausage and half pound ground beef.
don’t forget if you want to double the batch to freeze some take out the portion you wish to freeze before adding the pasta. when you get ready to use the frozen portion bring you add the pasta and cook it until tender!
Thanks Deb! Great tip 🙂
ok…it would have been a better comment if i had editd before sending:) should say
bring the soup to a boil and add pasta then cook until tender