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.
Made this last night My boyfriend and I loved it! Brought the rest to work and they all said YUM. Everyone wants the recipe This one is truly a keeper!
I’m so glad you liked this! :)
I notice all comments re Lasagna soup are from ladies. Well I am a widower who loves to cook particularly good soups. This one sounds magnificent. However we make such big batches I always have to ask. Can I freeze this one if I hold off on the pasta and do it at serving? I like to keep 2 or 3 kinds of soup in my freezer for Qwick lunches. Thanks so much .
Absolutely, this can be frozen. But like you said, keep the noodles separate, or you’ll have mushy noodles.
My husband has been raving and raving about this recipe since I made it. He’s Italian, so that’s a HIGH compliment! He says it is now his favorite soup recipe and I have to agree, it is just so flavorful and amazing, especially when served with the ricotta and mozzarella in the bottom of the bowl.
Thank you for posting this wonderful recipe, “farmgirl’s dabbles” — you gave us such a great addition to our recipe collection! I married an Italian and have been enjoying cooking like one for 40 years now….but your recipe is unique and I’m thrilled to add it to our cookbook.
Happy Holidays from central NY State!
I am so sorry, my last comment is incorrect. I was confused. Please delete and disregard. :-(
It seems odd that this recipe is so popular on the internet right now, given that it was posted years ago. Hmm. Glad I came across it.
As one other poster mentioned, the recipe seems off, but yet when it is printed, the ingredient measurements for some are different. For example, as of this posting, the recipe calls for three cups of onions, while the printed recipe shows 1 onion, diced. Same for the basil. The recipe on this page calls for 1/2 cup, but the printed recipe calls for 1 teaspoon dried, or 1/2 tablespoon fresh. There are many other differences in the printed recipe versus the internet version.
Would love to make this, but unsure which recipe to use. Many thanks for clarification.
I can not get the fire roasted diced tomatoes and would love to make this tonight, can you suggest a substitution?
Looks like I’m about 4 years late to the party. Thanks for sharing.
do u really mean 3 CUPS of chopped onion? seems like too much
1/3 cup makes more sense to me
really mean 1/2 CUP basil? seems like too much
1/2 tbsp makes more sense to me
if these r the correct quantities, I’ll make a leap of faith and go for it….
Thanks for the recipe. Sending this with my son to fix at college.
Does this soup freeze well? I love to make soups to freeze in individual containers for my lunches. I am concerned about the cheesy topping not freezing well. But it looks delicious!
This does freeze well – just don’t add the noodles to it or they’ll turn to mush.
my favourite.
Never would have thought of making a lasagna soup; Yum :)
Is there a printable version of the Lasagna Soup recipe>
I will try this soup soon.
Your soup is AWESOME!! I have made it a couple times and I recommend it to my friends to make also! Everyone who has tried it loves it!! Thank you for sharing!
That’s awesome to hear, Kara – thanks for letting me know. Enjoy!!
has anyone tried this with cottage cheese instead of Ricotta? If so, how was it?
I made this for dinner last night and it was a huge hit! It was the best lasagna soup I’ve ever had! Thank you for the recipe!
This may have been asked already but I didn’t want to read all 712 responses to find out so I apologize if it’s a duplicate. Does this work for a make-ahead/freezer meal?
Can I make this in the crockpot as is, or do I have to use the actual crockpot version that calls for 28 ounce can of tomato sauce? That version has a lot of extra ingredients, so just wondering why so different just for crockpot?
I fixed this last night and it was the best soup I think I’ve ever made. My fiance had 3 bowls! I took it to work the next day and got a thumbs up from everyone. A great soup for the cooler months!
So glad you both liked this soup! :)