This post may contain affiliate links. Please read our disclosure policy.
With spicy sausage, tender noodles, and a melty cheese topping, this Lasagna Soup recipe has all your favorite Italian ingredients simmered together in one pot.
A steaming hot bowl of Lasagna Soup makes everybody happy at dinnertime.
I already have a feeling we’ll be eating many more bowls of this tasty soup on cold nights all winter long!
Easy Lasagna Soup
Lasagna soup is everything you love about a classic Italian lasagna simmered in soup form. My family loves lasagna with lots of meat in it, so I used both hot sausage and ground beef in this soup.
After browning the meat, I added onions, garlic, and tomatoes along with Italian Seasoning. After simmering everything in chicken broth and adding curly mafalda noodles, the soup finishes with the best ingredient of all: lots of cheese.
For the cheese topping, I use a blend of three different kinds of Italian cheeses. The mix of Ricotta, Parmesan, and Mozzarella cheese adds rich, creamy flavors to this soup.
A big scoop of the cheese topping on my bowl of soup made me very happy indeed. Every spoonful of soup was full of tangy tomato, hot sausage, perfectly cooked noodles, and gooey cheese.
Everyone in my family loves this Lasagna Soup. Most of us went back for a second bowl!
How To Make Lasagna Soup
Perhaps the best thing about this delicious Italian soup is how easy it is. Sometimes you want lasagna without all the steps of boiling noodles, browning the meat and placing everything layer by layer in a casserole dish.
The noodles in this soup cook right in the pot with the other ingredients, so this recipe will save you both cooking and clean up time. Who wants to be stuck in the kitchen doing dishes when you could be digging into a big bowl of delicious soup?
You can make this soup ahead of time, too! Follow all the directions up to adding the noodles and store in an airtight container in the fridge or freezer.
Once ready to serve, bring the soup to a simmer again, add the noodles and cook until tender. Waiting to add the noodles if you prep the soup in advance ensures that they won’t get mushy.
I love the way this Homemade Italian Seasoning tastes in this recipe, but your favorite store-bought Italian herb blend will work beautifully as well. If you like a spicier soup, feel free to increase the amount of red pepper in the recipe.
Likewise, if you want a little less heat, reduce the red pepper flakes by as much as you like. We all loved the taste of hot Italian sausage in this Lasagna Soup recipe but other types of sausage would likely taste good too.
Lasagna Soup Ingredients
You’ll need the following ingredients for this recipe:
Soup Ingredients
- hot sausage (Italian sausage may be used as well)
- ground beef
- onions
- garlic
- Italian seasoning
- red pepper flakes
- tomato paste
- diced tomatoes, with garlic
- chicken broth
- salt and pepper
- mafalda pasta, or an alternate curly pasta
Cheese Topping Ingredients
- ricotta cheese
- Parmesan cheesee
- freshly shredded Mozzarellae
Mafalda Noodles
What are Mafalda noodles? They’re a miniature flat noodle with curvy edges, just like a miniature lasagna noodle.
These small Mafalda noodles are absolutely perfect in Lasagna Soup, and these longer Mafalda noodles caught my eye when I was buying the others and now I can’t wait to try them too.
Using these flat curvy noodles really makes this soup feel like a spin on lasagna. If you can’t find Mafalda noodles, pretty much any curly noodle will work in the Lasagna Soup recipe. Play with it and make it your own.
Lasagna Soup Recipe
In a large soup pot or Dutch oven, cook and crumble the sausage and ground beef over medium-high heat. Add the onions and the garlic to cook along with the meat. Sprinkle with Italian seasonings and red pepper flakes as everything cooks.
Add the tomato paste, diced tomatoes, chicken broth, salt, and pepper. Stir and increase heat to high. When soup begins to simmer, reduce to medium-high once again and add the pasta. Stir and simmer until noodles are soft, 8-10 minutes. Taste the broth and adjust spices as needed.
Remove from the heat when the noodles are tender but still chewy. While the pasta is cooking, stir together the ricotta, Parmesan, and Mozzarella in a small bowl. Scoop the soup into bowls and top with a generous scoop of the cheese mixture.
Make Lasagna Soup part of your meal rotation this fall and winter along with this Hearty Minestrone Soup. Served with slices of crusty Italian bread, this soup is guaranteed to warm you on a cold night!
Looking for even more filling soup recipes for winter? If you like this Lasagna Soup recipe, you’re also sure to love Creamy Turkey Noodle Soup.
If you love Italian meals, check out my Spicy Italian Stuffed Bell Peppers. It’s one of my family’s all time favorite meals and inspired this {Slow-Cooker} Stuffed Pepper Soup.
Hearty Lasagna Soup
Ingredients
Soup Ingredients
- 1 pound hot sausage (Italian sausage may be used as well)
- 1 pound ground beef
- 2 small onions, chopped into ½" pieces, about 2 cups worth
- 4 cloves garlic, minced
- 2 tablespoon Italian seasoning
- ½ – 1 teaspoon crushed red pepper flakes
- 6 ounces tomato paste
- (2) 14.5 ounces cans diced tomatoes, with garlic (fire-roasted tomatoes are great, if you can find them)
- 8 cups chicken broth
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 6-8 ounces mafalda pasta, or an alternate curly pasta
Cheese Topping Ingredients
- 8 ounces ricotta cheese, about 1 cup
- 2 ounces Parmesan cheese, about ½ cup
- 2 ounces freshly shredded Mozzarella, about ½ cup
Instructions
- In a large soup pot or Dutch oven, cook and crumble the sausage and ground beef over medium-high heat. Add the onions and the garlic to cook along with the meat. Sprinkle with Italian seasonings and red pepper flakes as everything cooks.
- Add the tomato paste, diced tomatoes, chicken broth, salt, and pepper. Stir and increase heat to high. When soup begins to simmer, reduce to medium-high once again and add the pasta. Stir and simmer until noodles are soft, 8-10 minutes. Taste the broth and adjust spices as needed.
- Remove from the heat when the noodles are tender, but still chewy. While the pasta is cooking, stir together the ricotta, Parmesan, and Mozzarella in a small bowl.
- Scoop the soup into bowls and top with a generous scoop of the cheese mixture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 11/11/19 – recipe notes and photos updated 10/9/24}
I can’t wait to try this hot sausage lasagna soup. Be running out today to get the ingredients !!!
I hope that you love it as much as we do, Frank!
Soup season has definitely arrived, and I will be trying this one! Thanks for sharing!
Christel in MI
I hope you love it, Christel!
The soup looks outstanding Mary
Thanks, Larry!
My husband doesn’t eat pasta but looks amazing to me. What do you think I could substitute for the pasta?
Thanks,
Victoria
I suppose you could skip it. I would probably add creamy white beans for a little more heartiness. It won’t be a “lasagna” soup, but it will be delicious that way with some bread for dipping, Victoria.
So very good…………..but even better, put a generous scoop of the cheese mixture in the BOTTOM of the bowl and scoop the soup on top of it. Wonderful, melty cheese mixture in every bite.
We can’t wait to try this soup!
I hope that you love it as much as we do, Jen!
Dear Mary, Another winner! Just loved it!! I halved the recipe.. and horrible cook that I am I added 1/2 t. of chilli powder ( I didn’t have flakes) should’ve been 1/4 in retrospect! It is still a total winner! My husband as we speak is going Mmmmm Mmmmmm!! Thank you for the terrific recipe! I totally love your blog! You have never steered me wrong!!
I’m so happy to hear that you loved the soup, Marne!
I made this recipe tonight since it will be everything turkey tomorrow and the days after that. Smells so good in my house!! I put a bay leaf in the pot as well. Not going to use ricotta since my family doesn’t like it. Excellent recipe!!
I’m so happy that you enjoyed the soup, Jenelle!
I’m really excited to get some of these delicious Recipes. Thanks so much!
I’m glad you like the recipes, Mary.
I made this tonight and loved it. The ricotta soup topping was amazing. I made the full recipe so that I could freeze half for another day. This is a favorite already in my house. Definitely will be making this again and again.
I’m thrilled that you like the soup, Rhonda!
What a great recipe! Perfect for Fall!
I’m glad you like it, Suzanne!
This looks amazing!! But where can you buy the noodles for a normal price, instead of quadruple grocery store prices? That Amazon link takes me to a listing that is $13 minimum for only 3 boxes. That’s over $4 for 12 oz of pasta. Normal grocery store price is $.90-$1.40 for 12-16 oz, even for large lasagna noodles.
Hi Linden, I provide that link as a reference point for the type of pasta. Whenever I luck into finding them locally, I stock up! That said, this soup is delicious with rotini and bow ties pasta as well. Just use pasta that you enjoy eating!
Thanks for the tip! I’ll just have to keep my eye out for it, and in the meantime, try it with other pastas!
We made this for supper tonight, It was wonderful! It will be a family staple!
Thank you for sharing!
Sandie
I’m thrilled that you’re enjoying the soup, Sandie!
I can’t find the tomatoes with garlic only the plain and the can that says oregano and garlic Italian. Can the plain be used?
Sure thing, I’d just add some extra garlic.
Could this be frozen?
Soups with pasta seem to be hit or miss for me when freezing them, Lynn. I’d definitely undercook the pasta a bit if you want to try that.
Can this be made in crockpot for how many hours
I’ve never tried it in the crock-pot, Holly.
Very tasty!! Great comfort soup and satisfying, too. I unfortunately made the mistake of overcooking the mafalda noodles. I cooked them 8 minutes and that was too long. Next time I will turn the pot off at 6 minutes because they continue cooking afterwards in the hot broth. I had a hard time getting my pot back down to simmer after boiling. It was so hot the noodles continued to cook even after I turned the pot off and removed it from the burner. I followed the recipe exactly except I used fire roasted tomatoes with no garlic, as I don’t like things too garlicky. Make sure you use a very large pot. I had to transfer mine into a larger pasta pot as it wouldn’t all fit in my dutch oven. Thank you so much for the recipe. 🙂
I’m so glad that you like the soup, Lori! I definitely cook the noodles by taste and pull them as they are barely softening. It makes a difference – and depending on how hard the soup is simmering/boiling, that will affect it as well.
I tried this recipe and change a couple of things. We don’t like heat at all for but went by it without the heat and it was delicious and my Husband and Children and Grandsons Love it. This is a do over for sure. Thank you so much
I’m so happy to hear that the soup was a hit, Patty!
Delicious and easy. This recipe will be made again.
That’s great to hear, Barbie!
Do you drain the meat before adding the other ingredients?
If there is a great deal of liquid or grease, yes, you’ll want to drain it. Typically, there isn’t that much (a couple of tablespoons worth) when I make this recipe and I don’t worry about it.