Lasagna soup. All the flavors of classic and delicious lasagna rolled into soup form – and it tastes just like…well, lasagna! Soup!

As I was simmering this soup on the stove, my husband walked in the door and before he could enter the kitchen, I heard him smugly say, “Mmmm, smells like my favorite lasagna cookin’!” To which I smugly replied, “Uh, not quite.”

Lasagna soup. All the flavors of classic and delicious lasagna rolled into soup form – and it tastes just like…well, lasagna! Soup! I know, get out.

White bowl of lasagna soup and a green salad in the background.

Tender fusilli noodles are placed in the bottom of a bowl and topped with the flavorful tomato-lasagna soup and dolloped with a heaping spoonful of the creamy, rich ricotta and Parmesan mixture.

Of course it isn’t complete without a hearty sprinkling of mozzarella cheese. Stirred together into completely blissful warm, cheesy, melty lasagna goodness, this soup is one for the record books.

I hoarded the leftovers for days and savored each and every bite. One of my favorite meals this fall. No question about it.

Top view of a white bowl of lasagna soup filled with cooked spiral noodles.

P.S. I know the soup in the pictures looks less like soup and more like a pasta dish but that is because I went a little overboard with the noodles in the picture. Trust me, it really is soup. And a delicious one at that.

What to Serve With This

I served it with our favorite Gourmet Green Salad and breadsticks and just thinking about the blissful meal has me voraciously hungry.

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Lasagna Soup

Lasagna Soup

4.83 stars (23 ratings)



  • 1 ½ pounds Italian sausage
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, finely minced or pressed through a garlic press
  • 2 teaspoons dried oregano
  • ½ teaspoon dried crushed red pepper
  • 3 tablespoons tomato paste
  • 1 (28-ounce) can fire roasted diced tomatoes, undrained
  • 2 bay leaves
  • 6 cups low-sodium chicken broth
  • ½ cup chopped fresh basil or 2 tablespoons dried basil
  • Salt and pepper to taste
  • ½ pound fusilli noodles, cooked and drained

Cheese topping:

  • 1 cup ricotta cheese
  • ½ cup grated Parmesan cheese
  • ¼ teaspoon salt
  • teaspoon black pepper
  • 1 Tablespoon chopped fresh basil or 1 1/2 teaspoon dried basil
  • 2 cups shredded mozzarella cheese, for sprinkling


  • In a large 4-quart pot, add the Italian sausage and cook over medium heat, breaking the pieces up with a wooden spoon or spatula while it cooks. I prefer the sausage in fairly small pieces. After about 3-4 minutes, add the onion. Cook the sausage and onion together, stirring occasionally, until the sausage is cooked through and the onions are soft, about 5-7 minutes. Drain any excess grease, if desired. Stir in the garlic, oregano, red pepper flakes and tomato paste. Cook for 1-2 minutes, stirring constantly. Add the diced tomatoes with their juices, bay leaves and chicken broth. Add the basil, if using dried (if using fresh basil, add it in the next step).
  • Bring the soup to a boil then reduce the heat and simmer for 20-30 minutes. Season the soup with salt and pepper to taste and the fresh basil, if using.
  • For the cheese mixture, in a small bowl, combine the ricotta cheese, Parmesan cheese, salt, pepper and basil. Set aside.
  • To serve the soup, add a scoop of cooked pasta noodles to a bowl. Top with a ladle or two of soup and dollop with a generous spoonful of the cheese mixture. Sprinkle with mozzarella cheese. Serve immediately.
Serving: 1 Serving, Calories: 825kcal, Carbohydrates: 42g, Protein: 43g, Fat: 54g, Saturated Fat: 23g, Cholesterol: 144mg, Sodium: 1568mg, Fiber: 3g, Sugar: 5g

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Recipe Source: adapted slightly from Baked Bree