From the spicy sausage to the flavorful broth to the tender pasta to the gooey cheese, this Lasagna Soup features everything you love about Classic Lasagna in soup form!
This recipe for Lasagna soup will not disappoint. It is incredibly flavorful, extremely comforting, and deceptively easy to make.
Instead of going through the hassle of assembling traditional lasagna, this soup recipe comes together in one pot in less than 30 minutes. Not only does that mean fewer dishes to wash, but it also means that you can put a rich, comforting meal filled with classic flavors on the table on even the busiest of nights.
Notes on Ingredients
This soup does have quite a few ingredients, but most of them are pantry staples you probably have on hand. There are a few things to note on the ingredients so that you can have the best-tasting lasagna soup.
- Sausage: Be sure to use Italian-style bulk sausage. Chicken, pork, or turkey, are all great options.
- Stock: Either chicken stock or vegetable broth work in this recipe.
- Pasta: You can use any pasta noodle you like. I prefer to use lasagna noodles broken into 1 to 2-inch pieces, but corkscrew, rotini, or elbow noodles work just as well.
- Spaghetti Sauce: While you can use plain canned tomato sauce, I HIGHLY suggest using a jarred marinara, spaghetti sauce, or homemade spaghetti sauce, as those both lend so much more flavor to the soup.
- Stewed Tomatoes: Italian-style stewed tomatoes are highly seasoned and add great flavor to the soup. Diced tomatoes can be used if that is all you have on hand.
- Spinach: Feel free to use defrosted frozen spinach in place of fresh spinach, just add sauce and tomatoes to simmer longer. Baby kale is also able to be substituted for spinach.
- Cheese: Fresh mozzarella and freshly grated parmesan both go a long way to making this soup feel spectacular. However, feel free to use shredded Mozzarella cheese or omit the cheese altogether, for a dairy-free version.
How to Make Lasagna Soup
- Brown Italian sausage over medium-high heat in a large heavy-bottomed stock pan until just cooked through.
- Add in diced onions, carrots, and garlic and saute for 3 to 5 minutes until the onions begin to soften.
- At this point, you can drain off excess grease if needed. This will depend on the fat content of the sausage you use for this recipe.
- Add in stock, stewed tomatoes, tomato sauce, and seasonings.
- Bring soup to a boil and then reduce heat to low and simmer for 20 minutes, allowing the broth to develop flavor and the carrots to soften.
- Add in 1 cup pasta of choice and fresh spinach.
- Cook soup until the noodles are soft, with a bit of chew left.
- Instead of topping with shredded Mozzarella cheese, place cubed fresh mozzarella at the bottom of each serving dish then ladle the soup over the cheese. And then to really add flavor, top with freshly grated Parmesan Cheese. The hot soup will melt the cheese and each bite will be layered with a good amount of gooey cheese!
More Hearty Soup Recipes
If you tried this recipe for Lasagna Soup, be sure to leave a comment and review below.
- 1 pound raw ground Italian sausage
- 2 cups onion chopped
- 1 cup carrot finely chopped
- 2 tablespoons minced garlic
- 4 cups low-sodium chicken broth
- 1 (14.5oz) can Italian-style stewed tomatoes chopped
- 1 cup spaghetti sauce
- 1 tsp salt
- 1 tsp pepper
- 1 tsp oregano
- ½ tsp red pepper flakes optional
- 4 cups fresh spinach
- 6 lasagna noodles, broken into 1 to 2 inch pieces regular not oven-ready noodles
- 4 ounces fresh or cubed mozzarella cheese
- Parmesan cheese for serving
- Brown sausage on medium-high heat in a large heavy-bottomed saucepan until browned through, breaking into small pieces as the sausage cooks. Add the onion, garlic, and carrots and continue to cook for 3- 5 minutes or until the onions begin to soften. Drain off any remaining grease, and return the meat to the pan.
- Add the chicken broth, diced tomatoes, tomato sauce, and spices. Bring to a boil and then reduce the heat to a low simmer. Simmer for 20 minutes.
- Add the fresh spinach and 1 cup pasta and cook until pasta is al dente (according to package directions on pasta of your choice)--about 8-10 minutes.
- Ladle the soup over chunks of cubed cheese and then top with fresh basil and grated Parmesan cheese, as desired.