This easy soup has everything you love about lasagna, all in one bowl, with a fantastic ooey-gooey “cheesy yum” ricotta and mozzarella topping! Italian sausage gives it so much flavor, met with a rich tomato broth. You can make it on the stovetop or in a crockpot. It’s the ORIGINAL lasagna soup recipe to hit the internet, and still the BEST!
THE Lasagna Soup Recipe That Started It All.
I first shared this soup recipe way back in March 2011, before any other lasagna soup recipes appeared on the internet. And over the years I’ve received hundreds of reader’s comments — I hear over and over again that this recipe is their favorite version. Whenever someone asks me to recommend a recipe that’ll please the whole family, I point them straight to this one!
Because, seriously, who doesn’t welcome lasagna’s bold flavors, variety of textures, and big-long-hug kind of comfort?
The “cheesy yum” adds a ton of delicious fun to this recipe. Our family coined this term for the 3-cheese mixture of ricotta, Parm, and mozzarella that gets dolloped into individual bowls of soup. We love how the hot soup broth melts the cheesy yum and offers a creamy, gooey, comforting lasagna-like experience in every spoonful.
Another thing that’s key is that I use Italian sausage because it adds a big boost of savory flavor and incredible texture. I’ve tested this recipe using other proteins, and they just don’t measure up.
And while it’s not a deal-breaker for this soup, I hold a special place in my heart for anyone who uses mafalda pasta — it’s shaped like mini lasagna noodles (adorable!), and I never make lasagna soup without it!
When this soup is on the menu, my family insists on cheesy garlic bread for dipping. And if we invite friends and family to join us, I add a big bowl of Italian chopped salad. Besides a good amount of fresh ingredients, it has slices of salami, provolone, and black olives – and the zippiest Italian vinaigrette that everyone loves!
If we’re lucky enough to leftovers, it’s truly a win-win situation. Because leftover lasagna soup is even more amazing the next day, after the flavors have had extra time to mingle.
“I have been making this lasagna soup since 2011-2012, so for a long time. It is a family favorite for sure! It really is the best lasagna soup!”
Stephanie
Here’s My Simple Method:
I am not a fan of mushy noodles!
So I cook the noodles separately. Otherwise, the noodles keep absorbing the broth as the soup simmers, which makes them overly soft and can cause them to break down.
Plus, any leftover soup reheats much better if noodles are stored separately. Noodles require very little time to reheat, and heating them separately keeps them perfectly tender and chewy.
But if you plan to serve the soup right away and think you’ll eat most of it in that first meal (with little to no leftovers), it works great to cook the noodles right in the hot soup!
Just add the noodles during the simmering time – they should cook in 10 to 15 minutes, but it will depend on the temperature of your soup and the type of pasta you are using.
Whatever you do, do NOT let the soup simmer for a long period of time with the noodles.
Lasagna Soup with Cheesy Yum (stovetop or crockpot)
Ingredients
Soup:
- 2 teaspoons olive oil
- 1½ pounds bulk Italian sausage
- 1 extra-large yellow onion, chopped (about 3 cups chopped)
- 4 large garlic cloves, minced
- 2 teaspoons dried oregano
- ½ teaspoon Morton kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
- 3 tablespoons tomato paste (add more for even deeper tomato flavor)
- 2 cans (14.5 ounces each) fire-roasted diced tomatoes
- 2 bay leaves
- 6 cups low-sodium chicken stock
- 8 ounces mafalda pasta (fusilli and farfalle are also good options)
- ½ cup fresh basil leaves, thinly sliced sliced thinly
Cheesy Yum:
- 8 ounces full-fat ricotta
- ½ cup grated Parmesan cheese
- ¼ teaspoon Morton kosher salt
- freshly ground black pepper, to taste
- 2 cups shredded mozzarella cheese (See my mozzarella tip in Notes below)
Instructions
- Soup: Heat olive oil in a large pot over medium heat. Add sausage and brown for 3 minutes, breaking it up into bite-size pieces with a wooden spoon.
- Add onion, garlic, oregano, salt, pepper, and red pepper flakes, and cook until onion is softened and sausage is browned, about 7 more minutes.
- Stir in tomato paste and cook for 2 minutes more.
- Add diced tomatoes, bay leaves, and chicken stock. Bring just to a boil, then reduce heat and simmer for 15 minutes.
- Meanwhile, cook pasta in a separate saucepan according to package directions, just to al dente. Do not over-cook. Drain.
- Cheesy Yum: In a medium bowl, create the "cheesy yum" by combining the ricotta, Parmesan, mozzarella, salt, and pepper. Set aside.
- Serve: Stir fresh basil into soup right before serving. Then add cooked pasta to individual bowls and ladle soup over the top. Serve with dollops of cheesy yum, plus additional shredded mozzarella, if desired, over the top.
CROCK-POT DIRECTIONS:
- Heat a large nonstick skillet over medium-high heat and add oil. Once hot, add sausage and brown for 3 minutes, breaking it up into bite-size pieces with a wooden spoon. (*If you have a multi-cooker, set it to BROWN/SAUTE and add the oil. Once hot, add sausage and brown for 3 minutes, breaking it up into bite-size pieces with a wooden spoon.)
- Add onion, garlic, oregano, salt, pepper, and red pepper flakes, and cook until onion is softened and sausage is browned, about 7 more minutes.
- Stir in tomato paste and cook for 2 minutes more.
- Transfer sausage mixture to slow cooker (or just proceed if using a multi-cooker) and add diced tomatoes, bay leaves, and chicken stock. Cover and set slow cooker to low 8 hours or high 4 hours.
- About 30 minutes before soup is ready, add pasta to slow cooker. Cover and cook until pasta is just al dente, checking after 15 minutes. (If you plan to let the soup sit for awhile before serving or are planning on leftovers, I strongly recommend cooking the pasta separately to avoid mushy noodles.)
Video
Notes
- Refrigerator: Store the soup, cooked pasta, and cheesy yum in separate containers in the refrigerator. Do not combine the soup and pasta together, as the noodles will absorb most of the soup broth and become soft and mushy. I also like to drizzle a little olive oil over the pasta after it has drained, and then fold gently to coat. This helps keep the pasta from sticking together.
- Freezer: This soup freezes very well. Store the soup, pasta, and cheesy yum portions separately in the freezer. Let everything thaw overnight in the refrigerator prior to preparing it for the next meal.
- Microwave: Place desired amount of pasta in a microwave-safe bowl and cover with plastic wrap, leaving one corner slightly open to allow steam to escape. Heat on medium power to prevent overcooking. Heating time will vary depending on the amount of pasta you are reheating, but for 1 to 2 cups of pasta, start with 30 seconds. Give a stir and then microwave in shorter intervals, stirring in-between, until hot.
- Stovetop: Bring some water to a boil in a sauce pan. Be sure to use enough water to sufficiently cover the amount of pasta you are reheating. When the water comes to a full boil, add the leftover pasta and give a good stir. Boil for 30 seconds and then test to see if the noodles are hot. If needed, add time in 15-second intervals, until sufficiently heated. Remember that the pasta has already been cooked, and only needs to be reheated. Do not overcook or it will become mushy. Then drain the noodles.
Fantastic! I’ve been saving this recipe for a cold day. Loved the spicy flavors and cheesy goodness. Will be making this one again and again.
Wow! This was awesome! Will definitely make again, but any idea how to convert it to a slow cooker recipe?
I just threw everything in except the sausage. I cooked that separate and then threw it in the crock pot. So easy and when I got home the house smelled so amazing.
We are not fans of ricotta cheese, so we just left it out and used extra mozzarella. We loved it! It’s a delicious soup!
I’ve had this pinned forever and it is finally getting cool enough for soups! (I live in the south) I am so exited to try it . if I make it in a crock pot, does anyone have a time frame on how long for it to cook?
Thanks in advance .
I made this tonight for the first time and it was AH-mazing! I cooked the noodles separately and added them to the soup before serving. I used radiatore noodles. So, so good! I’ve had it pinned forever and so glad I finally tried it! Happy New Year!
Thanks for letting me know – I’m so glad you liked it, too! Happy New Year! :)
Just made this for New Years Day lunch. It is so delicious. Thank you for this recipe.
Yay, so happy you enjoyed this soup!
Tried this tonight and the hubby couldn’t stop complimenting it! Both older kids loved it too! Will definitely be making this again & dreaming bout the leftovers tonight :)
Wonderful! Thanks for letting me know. :)
Hello,
I was just wondering where you got or who made the bowl that you used for your lasagna soup.
Thank you!
Claire
Hello Claire. That bowl was made by a man I work with at SALA Architects – his name is Wayne Branum, and he is an architect and well known potter. His work is beautiful and functional.
1/2 CUP of basil thats a LOTTTTTT is that a misprint??
No, not a misprint. It’s really not that much, considering how much soup this makes.
Found this on Pinterest and our family is having it for supper on Christmas Eve! Thank you!
I hope you had a very delicious Christmas Eve supper! :)
Has anyone made this in the crockpot before??? What did you do?? I am also thinking about using ground beef as I am not a huge sausage fan. Any help is appreciated, thanks!! :)
This could definitely be made in the crockpot, but I would cook the noodles separately. When they sit in the broth too long, they get mushy.
This soup was SOOOO good! Thanks for posting. It’s my new favorite!
You’re welcome! So glad you liked it, too!
I’ve made this soup a few times and we love it! But right now our schedules are getting crazy! Anyone have advice for converting it to a crock-pot meal?
You could make this in the crockpot. But I would make the noodles separately, right before serving, as they’ll get mushy if left to sit in the crockpot.
Only 2 cups of mozzarella cheese? :o)
This looks great! Wanting to make this tonight while we put up our Christmas tree and decorations, but I had a question. I couldn’t find italian sausage at my store, I have some hot breakfast sausage…what do you think about doing half and half with some ground sirloin? Or should I just do all sirloin and add some italian flavors? Thanks for your help!
I know this is getting to you after the fact, but I really believe this recipe is very forgiving. MANY people have tweaked the meat in this. It will definitely change up the taste, but I’m betting it will still be good. I think the combo you mentioned would be just fine. But then try it with the Italian sausage some time…it’s REALLY good, and fits this lasagna soup perfectly.
Sounds so good. Making right now. When do I add the Basil? I didn’t see it in the instructions.
Made this tonight and loved it! Great recipe!
I made this today for lunch, and I was awesome!! My husband ate two big bowls!! This will be in my rotation that is for sure.
Cheers
We made this soup a couple of weeks ago and loved every last drop. It’s perfect and delicious! Thanks so much for sharing!
Hi
I am in the middle of making the lasagna soup but I am not sure how much 2 T. tomato paste is. Is this two tins or two tablespoons?
Thanks!
Two Tablespoons
amazing! although I am not particularly a fan of ricotta, any other sugeestions? such as cottage cheese?
You could use cottage cheese, although it will have a much looser consistency. It won’t have the same effect or texture. Truthfully, my kids are not the biggest ricotta fans, but they love it in this soup. You could also try fresh (not the packaged blocks for slicing) mozzarella…possibly cubing it into 1/2″ to 1″ size pieces and dropping some into the bowl.