Lasagna Soup Recipe - Quick and easy homemade Lasagna Soup made with ground sausage and beef, lasagna noodles, parmesan and ricotta cheeses in a flavor-packed tomato broth.
Here's how to make my super easy and extremely delicious homemade lasagna soup that you and your family will love. We served ours with homemade Rustic French Bread. I will share a few more ideas on what to serve with lasagna soup for you below.
This recipe will serve about 4-6 people depending on everyone's appetite. If you are cooking for a larger crowd, simply double the recipe.
Notes on Ingredients you need to make Lasagna Soup:
Ground Sausage - Ground Italian sausage add a delicious flavor. If you don't have sausage, double the amount for ground turkey or beef.
Ground Turkey or Beef - We use lean ground beef or ground turkey in this recipe. Both work great and taste amazing so use what you prefer or what you have on hand.
Chicken Broth - We use chicken bone broth in this recipe, but you may use regular chicken, beef or vegetable broth.
Tomato Sauce - One 15 ounce can of tomato sauce.
Diced Tomatoes - One 15 ounce can of diced tomatoes. You can also use one and a half cups of freshly diced tomatoes.
Parmesan Cheese - I always use a good quality parmesan cheese grated right off the block. Of course, you can also use pre-shredded or whatever you prefer.
Ricotta Cheese - I use whole milk ricotta cheese. This is for the top of your lasagna soup. It adds a delicious cheesy creaminess that brings the lasagna soup together beautifully.
Lasagna Sheets - Regular lasagna noodles work best. You may also use oven-ready lasagna noodles or any other short cut pasta.
Balsamic Vinegar - Adds a nice depth of flavor and tenderizes the mushrooms and onions while they cook.
Yellow Onion - Yellow, white or red onion all work great in this recipe.
Mushroom - Mini portobello, large portobello or white mushrooms.
Butter - Salted or unsalted butter to cook the onions and mushrooms in.
Garlic - Fresh garlic is always best in my opinion but you may use one teaspoon garlic powder.
Oil - I use olive oil and butter to sauté the onions and mushrooms in. You may use olive or avocado oil in this recipe.
Brown Sugar - Light or dark brown sugar. You can also use regular white or cane sugar as well.
Italian Seasoning Blend - Black Pepper + Salt + Oregano + Parsley + Basil + Garlic Powder.
How to make The Best Lasagna Soup:
In a large dutch oven or saucepan over medium-low heat, melt the butter and oil. Add mushrooms and onions. Drizzle balsamic vinegar over the veggies. Cook until soft.
Add ground sausage and ground turkey/beef. Cook until browned. Add minced garlic and cook until fragrant.
Stir in diced tomatoes, tomato sauce, chicken broth and Italian seasoning blend. Bring to a low simmer.
Add broken up lasagna noodles and cook until tender. Stir in parmesan cheese.
When done, serve lasagna soup with a dollop of ricotta cheese and freshly grated parmesan cheese. Enjoy!
Slow Cooker / Crockpot Instructions:
When you get to step 3, transfer to a slow cooker and finish for 3-4 hours on high. During the last 30 minutes add lasagna noodles.
Tools to have on hand for this recipe:
What to serve with soup?
Rustic French Bread - Dutch oven bread recipe you can easily make in the comfort of your home!
Simple Caesar Salad - My quick and easy caesar salad is made with homemade dressing, crunchy romaine, croutons and freshly shaved parmesan cheese.
Easy Homemade Garlic Bread - Classic garlic bread recipe with one secret ingredient that places this garlic bread above the rest.
More Favorite Soup Recipes:
Mexican Chicken Soup - Flavor-packed homemade Mexican Chicken Soup recipe made with chicken, beans, peppers, and seasonings in a delicious spicy broth.
Creamy Sausage Potato Soup - This soup is loaded with kielbasa sausage, potatoes and veggies in a creamy broth.
Chicken Pot Pie Soup - Creamy and delicious homemade Chicken Pot Pie Soup made simply in your Instant Pot/slow cooker.
Slow Cooker Beef Stew - Hearty and healthy beef stew made with chunks of tri-tip, potatoes, carrots and celery cooked low and slow giving you one delicious stew!
Frequently Asked Questions:
Allow soup to cool completely before transferring to an airtight container. Place in the fridge for up to 2-3 days.
Yes. Oven-ready lasagna will cook quicker than regular lasagna noodles or short cut pasta.
Yes. Be sure to allow the soup to cool before transferring to an airtight freezer safe container. Leave a little bit of space for the liquid to expand.
Best Ever Lasagna Soup
Ingredients
- 2 tablespoon Butter salted or unsalted
- 1 tablespoon Olive Oil
- 1 tbsp Balsamic Vinegar
- ½ cup Portobello Mushrooms chopped
- 1 Yellow Onion chopped
- ½ lb Ground Sausage
- ½ lb Ground Turkey or Beef lean
- 2 Garlic Cloves minced
- 1 15 oz Can Tomato Sauce
- 1 15 oz Can Diced Tomatoes
- 3 ½ cups Chicken Broth
- 6 Lasagna Sheets broken into pieces
- ½ cup Parmesan Cheese
- ½ cup Ricotta Cheese
Italian Seasoning Blend:
- 1 teaspoon Salt
- ½ teaspoon Oregano
- 1 ½ teaspoon Basil
- ¼ teaspoon Black Pepper
- 1 teaspoon Parsley
- 1 teaspoon Garlic Powder
- 2 teaspoon Brown Sugar
Instructions
- In a large dutch oven or saucepan over medium-low heat, melt the butter and oil. Add mushrooms and onions. Drizzle balsamic vinegar over the veggies. Cook until soft.
- Add ground sausage and ground turkey/beef. Cook until browned. Add minced garlic and cook until fragrant.
- Stir in diced tomatoes, tomato sauce, chicken broth and Italian seasoning blend. Bring to a low simmer.
- Add broken up lasagna noodles and cook until tender. Stir in parmesan cheese.
- When done, serve lasagna soup with a dollop of ricotta cheese and freshly grated parmesan cheese. Enjoy!
Slow Cooker Instructions:
- When you get to step 3, transfer to a slow cooker and finish for 3-4 hours on high. During the last 30 minutes add lasagna noodles.
Nutrition
Neil
This is the best lasagna soup ever!
Carly R
Truly best ever! This recipe was so easy and absolutely insane. We licked our bowls clean!! Served with a side of garlic ciabatta bread. So yummy!
Followed this recipe almost exactly, except I subbed 1.5 tbsp fresh basil for the dried amount, used a whole 32 oz chicken bone broth, and added a whole shredded zucchini to the veggie mixture (it totally disappears into the soup!!). Also, I used ground turkey and we didn’t even miss the beef!
I’m actually lactose intolerant, but Parmesan and butter are great and I’m able to purchase lactose free ricotta.
Thanks for such an incredible recipe!