The BEST Lasagna Soup Recipe You’ll Make on Repeat (Yes, It’s That Good)

Forget waiting an hour for lasagna to bake while your stomach stages a protest. This soup delivers that same layered, cheesy comfort in one pot, in less time, with fewer dishes. It’s rich, meaty, tomato-y, and loaded with noodles that slurp like a celebration.

Add the creamy ricotta “dollop” and it practically high-fives your taste buds. This is the weeknight win your future self will thank you for.

What Makes This Special

This isn’t just lasagna with extra water. It’s engineered for maximum flavor in minimum time.

Browning the sausage with onion and garlic creates a savory base that tastes like it simmered all day—spoiler: it didn’t. The broth and tomatoes carry the classic red-sauce vibe, while a ricotta-parmesan mixture melts in like a secret weapon. And because it’s soup, you control the thickness.

Want hearty? Add fewer noodles. Want slurpable?

Thin with a bit more broth. You’re the boss.

Ingredients Breakdown

• Olive oil – 1 tablespoon, to get things sizzling.
• Italian sausage – 1 pound (mild or hot). Ground beef or turkey also works, but sausage delivers more flavor with less effort.
• Yellow onion – 1 medium, diced for sweetness and structure.
• Garlic – 4 cloves, minced.Non-negotiable.
• Tomato paste – 2 tablespoons, for deep, concentrated tomato flavor.
• Crushed tomatoes – 1 can (28 ounces). Go with San Marzano if you’re feeling fancy.
• Chicken or beef broth – 6 cups. Chicken keeps it bright; beef makes it beefy.
• Italian seasoning – 2 teaspoons.Or a mix of dried basil, oregano, and thyme.
• Red pepper flakes – 1/2 teaspoon, optional for a little heat.
• Bay leaf – 1, for that subtle “restaurant” finish.
• Lasagna noodles – 8–10 sheets, broken into bite-sized pieces (about 6–8 ounces). You can sub mafalda or bowties.
• Spinach – 3 cups fresh (or 1 cup frozen), stirred in at the end for color and nutrients.
• Salt and black pepper – To taste. Start with 1.5 teaspoons kosher salt and 1/2 teaspoon pepper.
• Ricotta cheese – 1 cup, for the finishing “cheesy dollop.”
• Shredded mozzarella – 1 cup, melty magic.
• Grated Parmesan – 1/2 cup, salty, nutty, perfect.
• Fresh basil or parsley – A handful, chopped for brightness.

Cooking Instructions

1. Brown the sausage. Heat olive oil in a large pot over medium-high.Add sausage and break it up. Cook until well-browned with some crispy bits, about 6–8 minutes. Drain excess fat if needed.
2. Sweat the aromatics. Add diced onion and a pinch of salt.Cook 4–5 minutes until translucent. Stir in garlic for 30–60 seconds until fragrant. Don’t burn it unless you enjoy bitterness (you don’t).
3. Tomato paste time. Stir in tomato paste and cook 1–2 minutes to caramelize.This is where flavor skyrockets.
4. Liquids and seasoning. Pour in crushed tomatoes and broth. Add Italian seasoning, red pepper flakes, bay leaf, and 1 teaspoon salt. Bring to a boil, then reduce to a strong simmer.
5. Simmer the base. Let it bubble for 10 minutes to marry flavors.Taste and adjust salt/pepper.
6. Add the noodles. Stir in broken lasagna noodles. Simmer 10–12 minutes, stirring occasionally so they don’t clump or stick to the bottom. Cook until al dente.
7. Greens go in. Stir in spinach and cook 1–2 minutes until wilted.Remove bay leaf.
8. Mix the cheeses. In a bowl, combine ricotta, mozzarella, and Parmesan. Season with a pinch of salt and pepper. Optional: add chopped basil for flair.
9. Ladle and top. Serve soup hot, then add a generous scoop of the ricotta mixture on each bowl.Sprinkle extra Parmesan and herbs if you’re feeling extra (you should).
10. Consistency control. If the soup thickens as it sits, splash in more broth to loosen. It’s your ladle, your rules.

How to Store

• Fridge: Store soup and noodles separately if possible to prevent mushiness. Soup keeps 4 days; noodles 3 days.If combined, expect softer noodles by day two—still delicious.
• Freezer: Freeze the soup base (without noodles or spinach) up to 3 months. Add fresh noodles and spinach when reheating for best texture.
• Reheat: Stovetop over medium, adding broth as needed. If microwaving, reheat in 60–90 second bursts, stirring between.Add the ricotta mixture after reheating so it stays creamy.

Why This is Good for You

• Protein-forward: Sausage plus cheese gives staying power. You’ll actually feel full—imagine that.
• Lycopene-rich tomatoes: Antioxidant support with big flavor, no supplement required.
• Greens onboard: Spinach adds iron, folate, and fiber without hijacking the taste.
• Balanced carbs: The noodles give energy, and the broth keeps the dish lighter than a brick of baked pasta.

Pitfalls to Watch Out For

• Overcooked noodles: They keep softening in hot broth. Stop at al dente.If meal-prepping, cook noodles separately and add to bowls as needed.
• Under-salting: Broth varies wildly. Taste before and after adding noodles; adjust salt at the end for accuracy.
• Greasy soup: If your sausage is fatty, drain excess or blot the top with a paper towel. Your spoon shouldn’t look like an oil slick.
• Burning garlic/paste: It turns bitter fast.Medium heat, constant stirring, and patience win.
• Cheese clumps: The ricotta mixture should be added to bowls, not cooked into the pot. Keeps it silky, not stringy chaos.

Alternatives

• Meatless: Swap sausage for mushrooms (cremini + shiitake) and a can of white beans. Use vegetable broth.
• Dairy-free: Use a cashew ricotta and dairy-free mozzarella.Parmesan can be replaced with nutritional yeast for umami, IMO.
• Gluten-free: Use GF lasagna noodles or GF short pasta. Check your broth label.
• Lighter: Use turkey sausage, part-skim ricotta, and add extra spinach or zucchini ribbons.
• Spicy: Hot Italian sausage + extra red pepper flakes + a drizzle of Calabrian chili oil on top. You’ve been warned.
• Herb-forward: Finish with fresh basil, parsley, and a squeeze of lemon for brightness.

FAQ

Can I make this in a slow cooker?

Yes.

Brown the sausage, onion, garlic, and tomato paste on the stove first for flavor. Transfer to the slow cooker with tomatoes, broth, spices, and cook on Low 4–6 hours. Stir in noodles for the last 20–30 minutes, then add spinach and serve with the ricotta mixture.

What’s the best pasta shape if I don’t have lasagna noodles?

Mafalda corta (mini lasagna), bowties, or broken pappardelle work great.

Short shapes that hold sauce are ideal. Avoid tiny pasta like ditalini unless you prefer a thicker, almost-stew texture.

Can I use pre-made marinara instead of crushed tomatoes?

Absolutely. Replace crushed tomatoes with 3 cups marinara and reduce Italian seasoning slightly.

You may need less salt since marinara is usually seasoned.

How do I prevent the noodles from soaking up all the broth?

Cook noodles separately and store them apart. Combine only when serving, then add hot soup over the noodles. Also, keep extra broth on hand to thin leftovers.

Is there a way to make it creamier without extra cheese?

Stir in 1/3 cup half-and-half or a splash of heavy cream right before serving.

It softens the acidity of the tomatoes and feels luxurious without going overboard.

What if I only have ground beef?

Use it! Add 1 teaspoon fennel seeds, extra Italian seasoning, and a pinch more salt to mimic sausage flavor. Brown it deeply for best results.

Can I add vegetables?

Yes—diced zucchini, bell peppers, or mushrooms can be sautéed with the onion.

Keep pieces small so they meld into the soup without stealing the show.

How do I make it kid-friendly?

Skip red pepper flakes, use mild sausage, and go light on the spinach (or chop it finely). The cheese dollop is your secret bribe—works every time.

Final Thoughts

This lasagna soup brings the full Sunday-dinner experience to a Tuesday night timeline. It’s bold, cozy, and customizable, with that glorious cheesy crown sealing the deal.

Keep the base stocked in your freezer, boil fresh noodles, and you’ve got “wow” on demand. When comfort and convenience collide, everybody wins—especially your spoon. FYI: doubling the recipe is not excessive, it’s smart planning.