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.
Soup season is in full swing and I couldn’t be more excited. Since we moved to Ohio, I’ve been looking forward to meals full of all my favorite Soups and Stews as the temperatures drop.
I already have a feeling we’ll be eating many more bowls of this tasty soup on cold nights all winter long!
What is 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!
Easy 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 my 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.
If you find yourself with extra tomato paste here are some tip for freezing your leftovers.
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.
Soup Recipes
Make Lasagna Soup part of your meal rotation this fall and winter along with Italian Sausage and Vegetable Soup and 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 Italian Herb Meatball Soup and 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.
I’m also looking forward to trying this One Pot Beef Stroganoff Soup posted by Belly Full!
Hearty Lasagna Soup
Ingredients
Soup Ingredients
- 1 lb hot sausage (Italian sausage may be used as well)
- 1 lb ground beef
- 2 small onions, chopped into 1/2" pieces, about 2 cups worth
- 4 cloves garlic, minced
- 2 tbsp Italian seasoning
- ½ – 1 tsp crushed red pepper flakes
- 6 oz tomato paste
- (2) 14.5 oz cans diced tomatoes, with garlic (fire-roasted tomatoes are great, if you can find them)
- 8 cups chicken broth
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 6-8 oz mafalda pasta, or an alternate curly pasta
Cheese Topping Ingredients
- 8 oz ricotta cheese, about 1 cup
- 2 oz Parmesan cheese, about ½ cup
- 2 oz 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. Enjoy!
Nutrition
{originally published 11/11/19 – recipe notes and photos updated 10/27/21}
Beth says
Whenever I make noodle soups, the noodles tend to suck up my liquid after storing in the fridge. Why??? I want to try this so badly, but fear the noodle situation .
Mary Younkin says
Unfortunately, that’s just how noodles work, Beth. I’ve found a bit of a workaround for making soups with pasta ahead of time though. I cook and store the noodles separately and then just scoop them into the bowls when ready to reheat and eat.
Shae says
Can this be made in the crockpot? Thanks!
Mary Younkin says
I’ve never tried that, Shae.
Ashley Lehmann says
Has anyone tried in a crockpot or slow cooker?
Mary Younkin says
This will work fine in a slow cooker, just be sure to add the noodles at the end.
Marsha Swanson says
This is delicious! I made in the crockpot and it is now in our regular rotation. Thanks for the receipt!
Marsha Swanson says
** recipe
Mary Younkin says
I’m so glad you like it, Marsha!
Stephanie Vanderlinde says
How did you do it in the crockpot?
Beth says
This is THE best soup I’ve ever eaten!! I’ve made it once but making it again for dinner tonight. The flavor is delicious and it’s so easy! It tastes so much like lasagna! I used farfalle pasta since I couldn’t find what the recipe called for. Didn’t make any difference!! I had tomatoes I had canned so I used them plus some tomato sauce. Oh my it was delicious 😋
Mary Younkin says
I’m thrilled you like it so much, Beth!
JEAN says
Mary, You are my hero! I’m not much of a cook, but this recipe kept it simple enough for me. I now get requests for this soup from women at church who have labored over traditional lasagna for years!
I made a slight adjustment as I don’t like Ricotta cheese – I use a sour cream and a cream cheese with the mozzarella and Parmesan. The cheese is like gold! I’ve even started putting it in spaghetti! I’d give this recipe 10 stars if I could! Thank you!
Mary Younkin says
Awe! I’m thrilled you like the soup so much, Jean.
Pam Parrott says
I found Mafalda pasta on Amazon. This is the best soup. We love it and
in fact got it cooking now. 🙂
Mary Younkin says
I’m glad you like it so much, Pam!
Johnoh Butler says
I made this incredible soup in late February or early March! Delicious!!!!
Mary Younkin says
I’m thrilled that you liked it!
Donna says
I tried this delicious hardy soup and we absolutely loved it! We are soup people. I always have soup in the fridge during the cooler weather. I actually can eat soup for breakfast. When I was working soup was my go to lunch daily. This lasagna soup actually tastes just like it’s name and with ricotta and mozzarella cheese for a topping and crusty Italian bread for serving it’s perfect and very easy to make. Thanks for an awesome recipe!!
Mary Younkin says
I’m so glad you love the soup, Donna!
Amy Pewitt says
This is a keeper! I don’t think I will ever cook traditional lasagna again! I did substitute mild Italian turkey sausage instead of reg hot sausage. I also looked at your Italian blend spice recipe. I notice that not all store bought Italian blends have sage and time in them. These are usually the store brands. This also taught ne something! So I did find a name brand spice with all the ingredients. So I’m just telling others to be aware of this for any recipe. Thank you for search a hearty recipe!
Mary Younkin says
I’m glad you love the soup, Amy!
Betty says
Loved this soup! The taste reminds me of Pizza Hut’s Meaty Marina which I love. We ate garlic breadsticks with it.
Mary Younkin says
I’m so glad it’s a hit, Betty.
Cammie says
This was easy and delicious. Thanks so much for the recipe. I will definitely make this again
Mary Younkin says
I’m thrilled that you love it so much, Cammie.
Daphnie says
Best ever. Wonderful soup! I also made it with a mixture of mild/hot Italian sausage and substituted refrigerator cheese tortellini taking it to a hearty level. Both ways are great!
Mary Younkin says
I’m so glad you’re enjoying the soup!
Amy Pewitt says
This is a WINNER!! After I made this Lasagna Soup we decided that I will never make regular lasagna again. The only thing I did differently was add a pinch of Italian blend spice to the ricotta mixture. I encourage everyone to use use a really good brand or make your own according to Barefeet in the Kitchen recipe. Great recipe! Thank you!
Mary Younkin says
That’s awesome, Amy. I’m thrilled you like it!
Linda Blahyj says
Thanks for one of the BEST soup recipes I’ve ever made!! AWESOME!! Glad we still have some leftover:)
Mary Younkin says
I’m so glad you like the soup!
Regina Everman says
This soup is absolutely amazing! I make soup weekly and take to the office for lunch. I wanted something different and this fit the bill. The combination of ingredients made for a wonderful comfort food. I freeze individually sized containers and only takes a few moments in the microwave to defrost the heat for 4 minutes. I serve with a couple of spoonfuls of Italian cheeses. You couldn’t ask for a more filling lunch. I can yield 9 1 /2 cup containers.
Carl Goerl says
My new favorite cold weather soup. Delicious flavor! The cheese topping makes this lasagna soup extra special! Very easy to make.
Tina lee says
It was a hit with my husband and myself had great flavor
Mary Younkin says
I’m so glad you like it!
Tenesha says
Delicious soup! I added, kales, heavy cream and some mozzarella and Parmesan shredded cheese! My family loved it!
Mary Younkin says
Sounds delicious, Tenehsa.
Heidi says
We loved it! It was so good. My picky kids loved it. I just broke up lasagna noodles and cooked them separately and put them in last. I also used Italian paste and Italian tomatoes and mild Italian sausage. We served it w garlic bread and my kids had seconds. Also the base w/o the chicken broth would be an awesome spaghetti sauce w more tomato sauce.
Margaret Coleman says
Thank you, Heidi. I love knowing that everyone enjoyed it.
Terry says
I just made this soup. It is great! I changed out beef broth for the chicken broth because I have Poultry allergies. I was able to find the mafalda noodles on Amazon. I will definitely make this again!
Mary Younkin says
I’m so glad you liked it, Terry!