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closeup of a bowl of lasagna soup

Lasagna Soup Recipe

  • Author: Brooke
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 11 cups 1x


This lasagna soup recipe is so easy and tastes just like homemade lasagna without all the fuss!  Make this in the crockpot or on the stovetop for a twist on traditional lasagna.  It’s filled with creamy ricotta and Italian sausage, making it a delicious soup that is sure to please everyone at your table.



For the Soup

  • 2 tablespoons olive oil (30 ml)
  • 1 pound mild Italian sausage, casings removed (453g)
  • 1 large onion, chopped (217g)
  • 2 tablespoons garlic, minced
  • 2 teaspoons salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 3 tablespoons tomato paste (64g)
  • 8 cups low-sodium chicken stock (1.9 liters)
  • 28 ounces petite diced tomatoes in juice (795g)
  • 2 or 3 bay leaves
  • 1/2 teaspoon sugar
  • 6 lasagna noodles, broken into smaller pieces (161g)
  • 2 tablespoon Parmesan rind, cubed, optional (20g)
  • 2 cups spinach, stems removed, roughly chopped (50g)
  • 2 1/2 cups mozzarella, grated (183g)
  • 2 teaspoons balsamic vinegar
  • 2 tablespoons fresh parsley, chopped

For the Cheese Mixture

  • 1 cup mozzarella, grated (75g)
  • 1/2 cup Parmesan, grated (42g)
  • 1 cup ricotta cheese (239g)
  • 1/4 teaspoon salt

For the Garnish

  • 1/4 cup fresh basil, chopped
  •  1/4 cup Parmesan, grated (21g)


Stovetop Instructions

  1. Heat up 1 tablespoon of olive oil in a Dutch oven over medium high heat until shimmering.  Add the Italian sausage and cook until no longer pink, roughly 5 minutes.  Break up the sausage with a wooden turner.  Remove the sausage and drain on a paper towel-lined plate, and discard any fat from the pot.
  2. In the same pot, heat the remaining tablespoon of olive oil and saute the onion until soft and golden brown, roughly 5 minutes, then add the garlic and cook until fragrant.
  3. Add the dried spices (salt, oregano, thyme, basil, rosemary, black pepper and red pepper flakes) to the pot.  Stir constantly for 30 seconds to 1 minute to bloom the spices, then add the tomato paste and cook for 1 minute while stirring.
  4. To deglaze the pot, pour in 1/2 cup of chicken stock and use a wooden turner to scrape the brown bits off the bottom.
  5. Pour in the rest of the chicken stock and the canned tomatoes with their juices.  Add the bay leaves, sugar, and the cubed Parmesan rind.  Stir until well combined.  Cover and bring to a boil, reduce heat and simmer for 20 to 30 minutes.
  6. When the soup is simmering, cook the lasagna noodles in boiling salted water until al dente, roughly 10 to 12 minutes.  Drain and toss with a little olive oil and place in a bowl.  If you like, cut up the cooked lasagna noodles so they are bite size.
  7. Make the yummy cheese mixture by combining the ricotta with the grated Parmesan, 1 cup of grated mozzarella, and salt until well blended.  Set aside.
  8. Remove the bay leaves from the soup, then add in the spinach and cooked sausage and cook for 3 to 5 minutes, or until the spinach is wilted.
  9. Take the Dutch oven off the heat and stir in the mozzarella, fresh parsley, and balsamic vinegar.
  10. When ready to serve, ladle 1 1/4 cups of soup into each bowl.  Stir in some cooked lasagna noodles to each bowl, then add a generous spoonful of the cheese mixture in the center.  Sprinkle on 1 teaspoon of Parmesan and some freshly chopped basil.  Serve warm with garlic toast, crusty Italian bread, or homemade garlic croutons.

Crockpot Instructions

  1. Follow steps 1 to 4 from the stovetop instructions above.
  2. Place the onion mixture, chicken stock, tomatoes, bay leaves, sugar, and Parmesan rind in a large crockpot.  Stir, cover, and cook on high for 3 to 4 hours, or on low for 7 to 8 hours.
  3. During the last 30 minutes, add the spinach and the cooked sausage.  Cook the lasagna noodles separately, drain, and toss them with olive oil.
  4. Just before serving, stir in the mozzarella, parsley, and balsamic vinegar.
  5. To serve, put 1 1/4 cup of soup in each bowl, then garnish with noodles, a generous spoonful of the yummy cheese mixture, a sprinkle of Parmesan cheese, and some freshly chopped basil.


  • For less fat in the soup, drain the Italian sausage.
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian

Keywords: lasagna soup recipe, lasagna soup crockpot

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