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.
This is one of our favorite soups, I have been using this recipe for years and love it. Thanks for the great recipe!
LOVE to hear this Lisa, thank you!
I’ve been making this soup for years and it is truly delicious and so easy! Definitely follow the directions to boil the pasta separately otherwise you’ll have lasagna casserole but honestly, it’s just as good, LOL! I do add in hamburger and extra diced tomatoes. We dip garlic bread as a side or get pizza croutons from our local bakery to go on top. The best!
Thanks for the note, Amie – I love to hear that you’ve been making this for so long!
it’s yummy! And easy to add extras in like spinach etc. but just as-is is delicious. I suggest you double it!
Doubling Lasagna Soup is ALWAYS a good idea!! Thanks Cara, glad you liked!
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Best soup I have ever had! Making it again tomorrow for a cold day.
I have been making this lasagna soup since 2011-2012, so for a long time. I messed it up and added too much salt the first time. I almost didn’t make it again. I am so glad that i kept making it because it is a family favorite for sure! It really is the best lasagna soup!
Hi Stephanie – I am SO GLAD you did give this soup a second shot! :) Thanks for letting me know this is a family favorite!!
Absolutely delicious! You won’t regret making this! I add in about 4 carrots, and 2 small zucchini at the same time as the onion, twice as much canned tomatoes and a handful of chopped frozen spinach. Sometimes I mix ground beef with the Italian sausage. The recipe is also fantastic as is. I’m making it right now and my kids already want it added to the list of what they want for our “Christmas Feast” :)
Made this tonight since we finally got cold weather. It was AMAZING! Huge hit.
I’m excited to try this recipe. It looks delish. I was wondering if I’m making this for a friend and will deliver it all fully cooked….should I add the cheese or send them the cheese to add when they plan on heating up the soup and eating it?
Hi Irene, what a lovely gift! I would send the cheese separately – then they can add as little or as much as they like, plus it’s fun to have that gooey texture more separated from the soup!
Thank you for the quick response. I will let you know my thoughts after I make it in a couple of weeks.
The best and simple lasagna soup I’ve made up to date! It’s a hit with the kids. I added a can of corn niblets as it was close the the expiry date it added a nice little extra to this soup.
Definitely making this again. Thanks for the amazing recipe!
This soup is amazing. Easy to make and very tasty with lots of flavour. I make a lot of homemade soup, and this recipe is everyone’s favourite. No changes in the recipe needed; it is perfect as written.
I love that you love this soup! Thanks for coming back to let me know, Leanne.
This is our family favorite! It’s so delicious and my kids love it too. We have made it so many times and it never gets repetitive or old. If company comes it’s our go to and I always get rave reviews.
Question-do you drain the cans of diced tomatoes before adding them? I’m cooking it on the stove in a big Dutch oven. Hopefully someone will see this and reply soon, I would really appreciate it!
Hello Kattie – do not drain the tomatoes. :)
Taught my g-daughter this recipe to teach her how to read a recipe and cook it. Came out delicious.
A great soup to serve on a cold day! We have staff that are dairy intolerant so it’s great to have the cheesy part as an add in so everyone can enjoy the soup!
My family and friends love this soup! I’m always asked to make it for family get togethers. I also get asked how to make it and I simply directed them to you site.
Thank you so much for this lovely dish.
Tried this for the first time and it is delicious. There is only myself and hubby. So, onky used 4 cups of chicken stock instead of 6. Came out great and have leftovers to freeze.
Looks great! The recipe is quite simple and easy to prepare, added to the menu for this weekend. Hope to enjoy the best Lasagna Soup with my family. Thanks and have a nice day!
Wow, love this recipe! I like my noodles cooked in broth but knew I would have half the recipe left over. I followed the stovetop directions through the point of simmering the sauce for 15 minutes. I put half the sauce in a freezer container and the cooked noodles in the remaining simmering sauce. And that cheesy yum…you are a genius!!