This post may contain affiliate links.

Warm, hearty, and filling, this Lasagna Soup Recipe takes a favorite pasta dish and turns it into a comforting and easy spoonable meal. Perfect for those cool winter days.

Bowl of the Lasagna Soup Recipe with garnishes on top.

Pasta has and always will be one of my all-time favorite foods. But I also love to give my favorite foods a twist sometimes, and that is exactly what I did with this Lasagna Soup Recipe.

All the delicious flavors of lasagna but in soup form. Top it with our tasty ricotta mixture and some pesto, and you have yourself a comforting meal in no time.

This is one of our favorite easy recipes to make during the week, and it only takes around 40 minutes for everything to come together. You can’t beat that.

Soup is super comforting, and we love it during these cooler months, and this Lasagna Soup Recipe is one that we turn to so often, like I said, I love pasta but sometimes we just want it in another form.

If you are looking for a little twist on dinner and on a popular dish, then you absolutely cannot go wrong with this soup. It will quickly become a favorite.

Some of our other favorite soup recipes that we have on our site include: Chicken Pot Pie Soup, The Best Tomato Soup and Wonton Egg Drop Soup.

Ladle holding up some of the soup out of the dutch oven.

WHY THIS RECIPE WORKS:

  1. Done in 40 minutes and serves a crowd.
  2. You can easily double this recipe to make more or keep some on hand for later.
  3. Easily customizable.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

  • Italian sausage
  • Onion
  • Garlic
  • Chicken stock
  • Marinara sauce
  • Crushed tomatoes
  • Pesto sauce
  • Black pepper
  • Kosher salt
  • Lasagna noodles
  • Ricotta cheese
  • Mozzarella cheese
  • Parmesan cheese, for garnish

Ingredients needed to make a Lasagna Soup Recipe.

HOW TO MAKE A LASAGNA SOUP RECIPE:

  1. In a dutch oven over medium-high heat, brown and crumble the sausage with the onion until there is no pink left and the onions look translucent, this will take about 10 minutes. 
  2. Next, add the garlic and cook for 30 seconds until it starts to become fragrant then drain off any of the excess fat.
  3. Add the chicken stock while scraping off any bits from the bottom of the pan. 
  4. Add in the marinara sauce, crushed tomatoes, pesto, half of the pepper, and salt, stir to combine. 
  5. Bring the soup to a simmer and then continue to simmer uncovered for 20 minutes, occasionally. 
  6. While the soup is simmering, break the lasagna noodles into smaller pieces (bite-sized). Per the package directions, cook lasagna noodles accordingly. Stir noodles often so they do not stick together. Drain and then quickly run cold water over them so it stops them from cooking and they continue to not stick together..
  7. Add the ricotta, mozzarella, and remaining ½ teaspoon of black pepper in a medium-sized bowl.
  8. Stir this mixture together until fully combined. 
  9. To serve, add the soup to bowls and stir in the noodles. Generously add a dollop of the ricotta cheese mixture on top of the soup with more pesto (if desired). Garnish soup off with some grated parmesan cheese. 

Step by step photos on how to make a Lasagna Soup Recipe.

CAN I USE ANOTHER PASTA?

Yes, if you do not want to use the large lasagna noodles and break them up, some other pasta that we have tried and worked include: Mafalda, elbows, mini shells, or mini bowties. 

You will still want to use roughly 8 ounces of the pasta for the recipe to equate to how much you would be using of the lasagna noodles, and again cook them separately and add to each bowl when serving.

If you are serving the soup all at once with no leftovers, you can add the pasta to the soup itself before serving.

WHAT OTHER MEAT CAN I USE?

We use ground Italian sausage for this recipe, we also have swapped it out for ground beef, I like to flavor the ground beef like I do my meatballs! You can use what you’d like, or even mixing the two together is great.

Another option if you want is that you can use ground turkey or chicken to give it a different flavor.

CAN I MAKE MY OWN SAUCES FOR THIS SOUP?

Yes, if you would rather make your own homemade sauces, you absolutely can do that. Homemade pesto and marinara are great in this recipe, we use jarred to make it easier. 

Close up of the Lasagna Soup Recipe in bowl with ricotta, pesto and basil.

HOW TO STORE:

The key to storing this recipe is to separate everything, the soup, the pasta, and the ricotta mixture. 

To store the soup, place it in an airtight container where it will keep in the refrigerator for 3 days. This will go the same as with the other ingredients.

To freeze, place the soup in a freezer container and it will keep for 3 months, defrost in the refrigerator until thawed. You will want to make new pasta and a ricotta mixture to add if freezing.

The best way to reheat is on the stovetop until heated through.

TIPS AND TRICKS:

  • Rao’s brand is our favorite marinara sauce.
  • This can be frozen, see above.
  • Other meats can be used, ground beef, turkey, or chicken.
  • The pesto is an optional garnish, but we love the extra flavor it brings.
  • Use other pasta, see above on some suggestions.
  • If you are intending to eat a whole pot at once you can add the pasta to the soup mixture.

Spoon holding up some of the soup out of the bowl.

Love a good twist on a classic dish? Then you absolutely cannot miss out on this hearty, warm, and comforting Lasagna Soup Recipe.

If you like this recipe you might also like:

If you’ve tried this LASAGNA SOUP RECIPE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes! 

This Silly Girls Kitchen Logo
4.34 from 3 votes

Lasagna Soup Recipe

Author Dana at ThisSillyGirlsKitchen.com
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Warm, hearty and filling, this Lasagna Soup Recipe takes a favorite pasta dish and turns it into a comforting and easy spoonable meal. Perfect for those cool winter days.
Servings 8

Ingredients
  

Instructions

  • In a dutch oven over medium-high heat, brown and crumble the sausage with the onion until there is no pink left and the onions look translucent, this will take about 10 minutes.
  • Next, add the garlic and cook for 30 seconds until it starts to become fragrant then drain off any of the excess fat.
  • Add the chicken stock while scraping off any bits from the bottom of the pan.
  • Add in the marinara sauce, crushed tomatoes, pesto, half of the pepper, and salt, stir to combine.
  • Bring the soup to a simmer and then continue to simmer uncovered for 20 minutes, occasionally.
  • While the soup is simmering, break the lasagna noodles into smaller pieces (bite-sized). Per the package directions, cook lasagna noodles accordingly. Stir noodles often so they do not stick together. Drain and then quickly run cold water over them so it stops them from cooking and they continue to not stick together..
  • Add the ricotta, mozzarella, and remaining ½ teaspoon of black pepper in a medium-sized bowl.
  • Stir this mixture together until fully combined.
  • To serve, add the soup to bowls and stir in the noodles. Generously add a dollop of the ricotta cheese mixture on top of the soup with more pesto (if desired). Garnish soup off with some grated parmesan cheese.

Notes

  1. Rao's brand is our favorite marinara sauce.
  2. This can be frozen, see above.
  3. Other meats can be used, ground beef, turkey or chicken.
  4. The pesto is an optional garnish, but we love the extra flavor it brings.
  5. Use other pasta, see above on some suggestions.
  6. If you are intending to eat a whole pot at once you can add the pasta to the soup mixture.

Nutrition

Calories: 534kcal | Carbohydrates: 40g | Protein: 24g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 85mg | Sodium: 1364mg | Potassium: 774mg | Fiber: 3g | Sugar: 8g | Vitamin A: 895IU | Vitamin C: 14mg | Calcium: 238mg | Iron: 3mg
Nutrition Disclaimer
Course Main Course, Soup
Cuisine American

Love This Recipe?

Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!

 

4.34 from 3 votes (3 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

2 Comments

  1. Pesto is not something I use & would hate to buy a jar & then not use it & hubby isn’t a fan of it either. Suggestions for substitutions? Thanks!

  2. You could also add 15 fresh basil leaves, torn or chiffonade to the soup right before serving.

Similar Posts