Name: Lasagna Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 tablespoons olive oil; 1/2 sweet onion (finely diced (about 1 cup)); 1 tablespoon minced garlic; 1 pound sweet Italian sausage (casings removed); 1 tablespoon minced oregano ((or 2 tsp dried oregano)); 1 tablespoon minced basil ((or 2 tsp dried basil)); 2 teaspoons garlic powder; 2 teaspoons smoked paprika; 1 teaspoon crushed red pepper flakes ((optional)); 24 ounces marinara sauce; 4 cups unsalted chicken stock; 8 ounces lasagna noodles (broken into small pieces); 1/2 cup shredded mozzarella; 1/4 cup grated Parmesan; salt and pepper to taste; 8 ounces burrata; 1 1/2 teaspoons crushed red pepper flakes ((optional)); 18 fresh, small basil leaves

Whether making a traditional lasagna feels too time-consuming or you’re just in the mood for a hearty, flavorful dinner, this Lasagna Soup Recipe has you covered. With all the traditional flavors of lasagna and no layering or pre-cooking noodles required, we love how easily this soup comes together. We’re adding it to our lasagna-inspired list of favorites, including the bite-sized lasagna cups and super simple lasagna roll-ups.

This one-pot dish is ideal for busy weeknights with minimal clean-up and takes just 40 minutes from start to finish. Packed with tender, bite-sized noodles, and savory Italian sausage, it’s the perfect meal to warm you up on a chilly evening. We love serving lasagna soup with a simple side salad and crusty bread, perfect for sopping up every last drop of the irresitable marinara broth.

How to Make Lasagna Soup

Ingredients

Process

Place pot over medium heat and add oil. Once oil is hot, add onion and sauté for 3 to 4 minutes. Add garlic and sauté for 1 minute.
Add Italian sausage and break it into bite-sized pieces. Brown on all sides for 2 to 3 minutes.

Onion and meat cooking in a pot to make a soup.

Add oregano, basil, garlic powder, smoked paprika, pepper flakes, salt, and pepper and stir together.
Add marinara sauce and stock and stir together. Raise heat to medium-high and bring mixture to a boil.

Meat and onions with tomato sauce cooking in a pot.

Add broken lasagna sheet pieces and boil for 1 minute. Lower heat to medium (mixture should be at a low boil, almost simmer).
Cook for about 15 minutes or until noodles are soft.

Soup in a pot with lasagna noodles in it.

Gently stir in mozzarella and Parmesan until fully incorporated and the soup is creamy. Season with salt and pepper as needed.
Distribute soup into serving bowls. Break burrata into chunks and place a piece atop each soup.

Sprinkle each soup with pepper flakes and finish with basil leaves. Serve.

Lasagna soup with garnish like red pepper flakes and basil on top.

Making Lasagna Soup Ahead of Time

This soup can easily be made ahead of time and warmed up when you’re ready to enjoy it, but you’ll want to make a couple of adjustments.

If you’re not planning on eating the soup immediately, keep the noodles and the soup base separate. If stored together, the noodles will absorb too much liquid and become mushy and bloated as they sit.

For the best results when making lasagna soup ahead of time, make the noodles separately, according to the directions on the box, until al dente. After draining, toss with a little olive oil, let cool, and store in an air-tight container in the refrigerator for up to 4 days. Store the prepared soup (minus the noodles) in a separate container in the refrigerator for up to 4 days.

When serving, add the two together and reheat over the stove or in the microwave.

Storing Leftovers

Lasagna soup recipe in a bowl with basil on the side.

Freezing, Thawing, and Reheating Lasagna Soup

For the best results, make the soup as directed, but stop before adding the noodles or cheese and let it cool. Then, store it in an airtight container or freezer-safe bag for up to 3 months in the freezer.

To thaw, remove the soup from the freezer the night before and let it thaw in the refrigerator overnight.

When you’re ready to reheat it, add the soup to a large pot on the stove and heat over medium. If the soup seems too thick, add a little chicken broth to thin it to your liking. Continue cooking at step 5, adding the uncooked bite-sized lasagna noodles, cooking, then stirring in the cheese.

Tips for the BEST Lasagna Soup

To minimize the “greasiness” of this soup, you can use ground beef that is lower in fat or drain any of the excess fat rendered from the ground beef as it cooks, before adding the stock.
While it takes a little more time, we recommend making sure the lasagna noodles are all broken into true bite-sized pieces. This makes it much easier to scoop the noodles up with your spoon!
If you’ve seen the viral ricotta-parm garnish for lasagna but want something a bit quicker, burrata is the perfect substitute. It’s creamy and decadent, melting perfectly into the hot soup.
While dried oregano and basil will add plenty of flavor to this soup, we recommend using fresh herbs if you can. They add a bright, fresh finish to this recipe, an excellent complement to the rich, savory tomato base.