Easy Lasagna Soup Recipe

This easy lasagna soup recipe comes together in just one pot, packed with tender noodles, Italian sausage, aromatic garlic and onion, savory marinara sauce, gooey mozzarella, sharp Parmesan, and creamy ricotta cheese.

When the weather gets cooler, soup definitely makes its way to my family’s dinner table. One of our all-time favorites is this easy lasagna soup. What I love most? It’s all cooked in one pot!

If you adore those classic Italian flavors — savory Italian sausage, pasta, tomatoes, fragrant garlic, fresh basil, and lots of melty cheese in your lasagna — then you’re going to fall head over heels for this soup version.

This easy lasagna soup captures everything wonderful about a traditional lasagna — Italian sausage, tender pasta, rich tomato sauce, and loads of bubbly cheese — but turns it into a comforting, family-friendly weeknight meal. The best part? It all cooks in one pot and is ready in about 40 minutes (around 20 minutes prep and 20 minutes cooking), making about six generous servings.

Keep reading for a simple, step-by-step guide along with helpful substitutions and tips so you can:

• Whip up a big pot of hearty, lasagna-flavored soup with barely any cleanup.
• Work through an easy timeline from prepping ingredients → browning sausage and aromatics → simmering with broken lasagna noodles → finishing with yummy cheeses and ricotta.
• Switch up the protein or pasta, sneak in extra veggies, or even make it in the slow cooker.
• Serve family-style with a spoonful of ricotta, fresh basil, and extra Parmesan on top — plus easy storage and leftover reheating tricks to keep those flavors fresh.

Why You’ll Love This Soup

• One pot: All the rich yumminess of lasagna, made super simple in a single pot — no layering or rolling dough needed!
• Comfort food: Pasta, cheese, and a hearty tomato sauce cozy up in a bowl that your family will keep coming back for.

Ingredients and Substitutions

• 1 Tablespoon olive oil
• 1 cup chopped onion
• 2 teaspoons minced garlic
• 1 pound mild Italian sausage, casings removed
• 32 ounce container chicken stock
• 30 ounces petite diced tomatoes with juice (two 15 ounce cans)
• 6 ounce can tomato paste
• 1 teaspoon ground oregano
• ½ teaspoon Italian seasoning
• 2-3 Tablespoons freshly chopped basil, more to taste
• 8 uncooked lasagna noodles, broken into bite-sized pieces
• ½ cup grated parmesan cheese
• 1 cup shredded mozzarella cheese, optional
• Kosher salt & pepper, to taste
• Ricotta cheese for serving

One-Pot Cooking Method

1. Chop the onion, mince the garlic, chop the basil, grate the Parmesan, shred the mozzarella (if using), and break lasagna noodles into bite-sized pieces.
2. Remove casings from the Italian sausage and crumble it.
3. Heat 1 tablespoon olive oil in a large pot over medium heat.
4. Add the chopped onion and cook 2–3 minutes until soft.
5. Stir in the minced garlic and cook 1 minute until fragrant.
6. Add the crumbled sausage, break it up with a spoon, and brown until no longer pink.
7. Drain any excess grease from the pot.
8. Add chicken stock, diced tomatoes with their juice, and tomato paste to the pot; stir to combine.
9. Stir in oregano, Italian seasoning, and freshly chopped basil.
10. Bring the soup to a gentle boil.

11. Toss in the broken lasagna noodles and simmer 8–10 minutes until noodles are tender but not mushy.

    

12. Stir in the grated Parmesan and shredded mozzarella (if using); season with kosher salt and freshly ground pepper to taste.
13. Ladle soup into bowls and top each serving with a spoonful of ricotta and extra basil.
14. (Crockpot option) Brown the sausage and onions on the stove ahead of time.
15. (Crockpot option) Add all ingredients except noodles and cheese to the slow cooker and cook on low 7–8 hours or high 3–4 hours.
16. (Crockpot option) Cook pasta separately until just al dente, stir into the slow-cooked soup about 15–20 minutes before serving, and add cheeses just before serving.

Tips for Best Results

• Make sure to brown and drain the sausage well. This helps the soup stay light and lets the tomato flavors shine through.
• Always taste before adding salt. With canned tomatoes and store-bought broth, there’s often enough salt already.
• Break those lasagna noodles into bite-sized pieces and stir occasionally so they don’t stick together. Cook them just until tender because they’ll soften more as the soup cools.
• If you plan to reheat leftovers, undercook the noodles a little or keep them separate to avoid mushiness.
• Adjust your soup’s thickness easily: add extra chicken stock if it’s too thick or simmer uncovered a bit longer if it’s too thin.
• Hold off on adding the cheeses until the very end to keep the soup creamy and melty without becoming grainy or oily.
• Fresh basil pulled in at the end adds a bright pop, while dried herbs simmered with the soup deepen the flavor.
• For slow cooker convenience, brown the sausage and onions first. Then add all ingredients (except noodles and cheese) to the crockpot. Cook noodles separately and stir in last.
• Want more veggies? Sauté finely chopped zucchini, carrots, or mushrooms with the onion so they blend in without altering cooking times.
• To keep leftovers fresh, store in an airtight container in the fridge up to 4 days. Warm gently with extra chicken stock to refresh the soup consistency.

Flavor Variations and Swaps

• Meat: Swap the Italian sausage for ground beef, turkey, or pork if you want. Just add an extra ½ teaspoon of Italian seasoning to keep the flavor bold.
• Pasta: No lasagna noodles? No problem! Use ziti, rigatoni, fusilli, or broken penne instead.
• Heat it up: Sprinkle in some red pepper flakes when adding spices if you want a bit of a kick.
• Try white sauce: For a tasty twist, you can make a white lasagna soup version instead!
• Extra veggies: Toss in mushrooms, zucchini, bell peppers, or squash with your onion and garlic for more nutrition and flavor.
• Fresh herbs: Finish with chopped fresh parsley for another burst of herbiness.

Storage, Freezing, and Reheating

• Store: Keep any leftovers in an airtight container in the fridge for up to 4 days. The noodles will soak up some liquid during storage, so add a splash of chicken stock or broth when reheating to loosen things back up.
• Freeze: If you’d like to freeze this soup, I recommend freezing just the base (without noodles or cheese). When you’re ready to eat, thaw, make fresh noodles separately, add them in, then stir in the cheeses for fresh, flavorful soup.

Common Questions Answered

• Can I make this vegetarian? Absolutely! Skip the sausage and use a plant-based ground meat or just add extra veggies like mushrooms, zucchini, and carrots. Swap chicken stock for vegetable broth.
• Can I use a different pasta? Of course! If you don’t have lasagna noodles, ziti, rigatoni, fusilli, or broken penne work great. Just adjust the cooking time based on your pasta’s package directions.
• How do I freeze this soup? Freeze just the tomato and meat base without noodles and cheese. When ready, thaw the soup, cook fresh pasta separately, then add to the hot soup with cheeses stirred in just before serving.
• Can I make this in a slow cooker? Yes! Brown sausage and onions first, then add everything except noodles and cheese. Cook on low for 7-8 hours or high for 3-4 hours. Cook pasta separately and add at the end.
• How do I reduce the sodium? Use low-sodium chicken broth and no-salt-added canned tomatoes. Hold off on adding salt until the very end after tasting.
• What’s the best way to reheat leftovers? Warm gently on the stovetop over medium-low heat, adding some chicken stock to loosen the soup. Add cheese right before serving.
• Can I substitute ground beef or turkey for sausage? Yes! Just add about ½ teaspoon more Italian seasoning for extra flavor.
• Any serving suggestions? This soup is fantastic with crusty garlic bread or a simple green salad. Don’t forget an extra sprinkle of Parmesan and a dollop of ricotta on top. Yum!