Craving classic lasagna flavors but short on time and patience? This creamy spicy lasagna soup is your answer! It’s got all the classic flavors of lasagna without the extra effort.

Lasagna soup brings all of the flavor of lasagna to a bowl, but with much less time and effort than it takes to make a full pan of lasagna. |

Looking for an easy lasagna soup recipe? 

Lasagna soup is where it’s at, especially when you’re craving the flavors of classic Italian lasagna but want something cozy and easier on a weeknight. Here’s the thing: you get all that cheesy, saucy goodness you love about lasagna, but in a comforting, hot soup form. Plus, it’s way simpler to throw together in a large pot.

Let’s face it. When you come home after a long day, the last thing you want to do is cook a big meal. Then, the urge to get takeout grows stronger. Don’t worry. Lasagna soup is a perfect weeknight meal. It’s hearty and satisfying, uses simple ingredients, and comes together in a flash. If you’re a fan of making your own takeout versions of your favorite Italian food at home, you’ll love this recipe, as well as our Olive Garden chicken scampi or copycat lasagna fritta

What Is Lasagna Soup?

It features a rich tomato broth simmered with sausage and spices, like the base of lasagna, but in a simpler form. Tender pasta replaces the lasagna sheets, soaking up all the delicious flavors. And of course, there’s plenty of melty cheese! This hearty soup is perfect for busy weeknights, offering the taste of lasagna without the layers.

What you’ll love about this recipe:

  • COMFORTING – Lasagna soup delivers the warm, familiar flavors of lasagna you know and love, but in a much easier and faster way. No need for pre-cooking noodles or layering ingredients. Just toss everything in a pot for a one-stop comfort food fix.
  • HEARTY – Lasagna soup is more than just a bowl of broth. With ground sausage, melty cheeses, and tender pasta, it’s a complete and satisfying meal in itself. No need for fancy side dishes, just grab a spoon and dig in!

What You Need to Make Lasagna Soup

  • Olive oil: For sauteing the sausage and vegetables to build flavor.
  • Italian sausage: Adds savory meatiness and spice to the soup base.
  • Onions & Garlic: Aromatic base for the soup’s flavor.
  • Dried oregano: Classic Italian herb that complements the tomatoes and sausage.
  • Red pepper flakes: Optional kick of heat, adjustable to your preference.
  • Tomato paste: Concentrated tomato flavor that thickens the soup slightly.
  • Fire-roasted diced tomatoes: Base of the rich tomato broth and add a kick of heat. 
  • Chicken stock: Adds depth and body to the soup.
  • Bay leaves: Infuse the soup with a subtle herbal aroma.
  • Curly pasta: Short pasta like orecchiette or campanelle, similar to regular lasagna noodles.
  • Fresh basil: Brightens the flavors with fresh herbal notes at the end.
  • Salt and pepper
  • Ricotta cheese: Adds creamy richness (optional).
  • Parmesan cheese: Salty and sharp cheese for extra depth.
  • Mozzarella cheese: Melty cheese for that classic lasagna cheesy goodness.

How to Make Lasagna Soup

  • Grab a soup pot or large Dutch oven and heat up some oil over medium heat. You want the oil to shimmer a little before you add anything else. Next, toss in the sausage and crumble it up with your spoon or spatula as it cooks for about 5 minutes. Keep an eye on it and make sure it browns all over and there’s no pink left. Once it’s cooked, drain any extra grease that might be hanging out in the pot.
  • Now, add the onion, garlic, and red pepper flakes to the pot and cook them together for about a minute, stirring occasionally. This will soften the veggies and release their yummy flavors. Then, stir in the tomato paste and cook it for another minute or two until it turns a nice rusty brown color.
  • Now, it’s time to add all the liquids to create the base of your soup. Pour in the crushed tomatoes with all their juices, the chicken stock, and the bay leaves. Bring everything to a boil, then reduce the heat and simmer for about 30 minutes. This lets all the flavors meld together and develop a rich taste.
  • After the soup has simmered, add the cooked noodles to the pot. Bump the heat up to medium-high and cook the pasta according to package instructions until it’s al dente (that means cooked through but still a bit firm to the bite). Once the pasta is done, fish out the bay leaves and discard them. Now, for the fresh touch, stir in the chopped basil. Finally, season the soup with salt and pepper to your taste.
  • Preheat your broiler and grab some oven-safe bowls. Now you get to add that cheesy lasagna topping everyone loves! Place a spoonful of ricotta cheese in each bowl, then ladle the hot soup on top. Finish it all off with a sprinkle of parmesan and mozzarella cheese in each bowl. Here’s the important part: carefully place the bowls on a baking sheet and stick them under the broiler with the oven door cracked open for 3-5 minutes. You want the cheese to get melty and bubbly, but be careful not to burn it!

Expert Recipe Tips

  • Let the soup cool down for a few minutes before serving. We don’t want any “lava pits” for your loved ones, just delicious and cheesy lasagna soup!
  • ​Feel free to swap the fire-roasted tomatoes for regular diced tomatoes. You could also use regular marinara sauce if you’re short on time. 
  • For an extra decadent touch, stir in a splash of heavy cream or half-and-half after you remove the soup from the heat. This adds a touch of creaminess that complements the cheese beautifully.
  • Play around with other Italian herbs like parsley, rosemary, or Italian seasoning. 
  • Add a dollop of ricotta on top for extra creaminess.
Lasagna soup brings all of the flavor of lasagna to a bowl, but with much less time and effort than it takes to make a full pan of lasagna. |

How to Store Leftovers & Reheat

Lasagna soup reheats well, making it a great meal prep option. Store lasagna soup in an airtight container in the refrigerator for up to 3 days. You can also freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat gently on the stovetop over low heat, adding a splash of broth or water if needed to thin it out.

What to serve with your bowl of soup

Pair this cozy soup with some basil pesto bread sticks or a slice of rosemary garlic bread to dip into your soup!

Lasagna soup is a win-win. This comforting soup is easy to make, uses simple ingredients you probably already have on hand, and satisfies that lasagna craving in a whole new way. If you try this recipe, please rate the recipe card and leave a comment down below to help out the next reader! 

Lasagna Soup

5 from 1 vote
Print Pin Rate
Author: Kita


  • 2 teas olive oil
  • 1 1/2 lb Italian sausage - I use hot, casings removed
  • 2 onions - finely chopped,
  • 4 cloves garlic - minced
  • 2 teas dried oregano
  • 1/2 teas red pepper flakes
  • 2 tbs tomato paste
  • 1-28 oz can fire roasted diced tomatoes - with juice
  • 6 cups chicken stock
  • 2 bay leaves
  • 8 oz curly looking pasta
  • 1/2 cup finely chopped fresh basil
  • S&P
  • 8 oz ricotta cheese
  • 1/2 cup grated Parmesan
  • 2 cups shredded mozzarella


  • In a large pot, heat oil over medium heat until shimmering. Add sausage and brown, breaking up into small chunks, until no longer pink, about 5 minutes. Drain any excess fat. Add onion, garlic, and red pepper flakes, and saute for 1 minutes. Stir in tomato paste and cook until it turns a rusty brown, about 5 minutes.
  • Add tomatoes with juice, stock and bay leaves; bring to a boil. Reduce heat and simmer for about 30 minutes to blend the falvors. Add past, increase heat to medium-high and boil until al dente, about 8 minutes. Discard bay leaves. Stir in basil and season with salt and pepper to taste.
  • Preheat broiler and place oven safe bowls on a baking sheet.
  • Scoop a heaping spoonful of ricotta into each bowl. Ladle soup into bowls and top each bowl with Parmesan and mozzarella cheese. Place in broiler with oven door cracked for 3-5 minutes until cheese browns.
  • Wait a few minutes before serving lava pits to your loved ones.


300 Sensational Soups, and pretty much every other food blog on the web right now.

Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.

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Recipe FAQs

Absolutely! Sausage can be a little heavy, so you could use turkey or beef for a lighter option!

To make this vegetarian, simply omit the sausage and add an extra can of diced tomatoes or some chopped vegetables for extra heartiness. You can also use vegetable broth instead of chicken broth.

Broiling the cheese adds a nice browned and bubbly topping, but it’s not essential. If you don’t have a broiler or prefer to skip this step, you can simply melt the cheese directly into the soup after adding the basil. Just sprinkle the mozzarella and parmesan over the top of the soup in the pot, cover it, and let it simmer for a few minutes until the cheese melts.


  1. What an exciting recipe! It looks melt-y and delicious 🙂

  2. What a clever way to have lasagna, as a soup, I’m really going for this and I am in love with those little crocks, so cute.

  3. teehee I love the idea of little ricotta fairies 😀

    I’ve seen this idea all over Pinterest and I’ve WANTED to make it but I just couldn’t decide if it was worth it – but now I have some positive feedback from your lovely photos and post 🙂 Will definitely be giving this a shot

  4. Even the top in all it’s melty glory looks wonderful!

  5. This looks amazing 😀 I have seen this around, but your pictures look soooo yummy! I’ve been wanting to try some kind of lasagna soup but now I’m really motivated to try it. I think I’m going to write it down in my book for later in the week 🙂

  6. I know what having lasagna around for ages is like. This sounds ideal for our little house of two. Thanks for sharing!

  7. I hear ya’. Lasagna goes a long way for just two. I like to make two serving batches and freeze them up. This soup looks delicious and I bet it would freeze good too.

  8. How interesting! I’ve never had lasagna soup, but why not marry two delicious things?

  9. Haha, I love how you say this recipe is from every other blog on the web. It’s true though! I keep seeing and every time, I want to make it more and more!

  10. I have been thinking about this soup for awhile too. Hubby doesn’t love lasagna, but I think he would like this soup. Now I am going to have to try it, your pictures are just so tempting!

  11. I think that no matter how many other blogs have posted a recipe, by posting it, too, you may reach just one more person that hasn’t seen the recipe. You could change a life! or at least a menu 😉 Your clicks look wonderful. Makes me wish I could have a bowl of that wonderful soup.

  12. Yum! This soup looks absolutely delicious – comfort in a bowl! 🙂

  13. Lasagna? In soup form? I think you’ve just stolen my heart =)

  14. Oh.My. GOD! I just made this tonight (half recipe) and I am blown away. This is definitely going tin the home cookbook. I love the ricotta at the bottom. I actually forgot about it when I started eating, then BOOM, fairies 🙂

    I am glad I didn’t put all the red pepper flakes in – that would’ve been a little too spicy for me.


  15. THis looks pretty awesome. I’ve never had or made lasagna soup before, but what’s not to like? Love the ricotta on the bottom. Nice.

  16. This looks so good. I totally understand what you mean about making lasagna for 2. We ened up making it and eating it for a week solid. It gets boring but can save some money. But we will def need to try this soup!

  17. I just finished making this for dinner tonight and boy oh boy! This is gonna be YUMMY! Wasn’t sure when to add the oregano but I just did it when I added the basil since I had to use dried basil anyway (didn’t have fresh basil on hand). Thanks for this lil blessing in a bowl!

  18. This sounds so good I don’t have Oven Safe bowls What brand is yours those are super cute?

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