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.
Just made this tonight – yum!! I thought it was delicious. I used italian chicken sausage and skipped the ricotta, and it tasted great! Thanks!!
We generally do not like Ricotta either, but in this recipe…it is amazing!
I am a huge soup fan (I even eat it in the summer here in Arizona when its crazy hot outside) and this is the best soup ever!! We’re not big on ricotta in my house, so I used cottage cheese instead and its still delicious. I’ve made it 4 times in the last 2 months and everyone loves it. Fantastic recipe, I’m so glad I came across it. :)
This was wonderful. The cheesy yum was yum-yum-yum!! I used pre-cooked Italian meatballs and whole wheat lasagna noodles broken to small, edible pieces. Completely amazing and definitely a cold weather go-to meal! Thank you!! I’ve told everyone I know how awesome this recipe is!
Thank you for sharing! I LOVED, LOVED, LOVED this soup!!! I couldn’t find the noodles in the store so I just broke up lasagna noodles and it was perfect. My daughter (who is not a big eater) ate three bowls of it last night.
Did this in the crock-pot…my house smelled glorious when I came home from a long day at work! Thank you for a great recipe….my hubby and I really enjoyed it! :)
My girlfriend and I make this all the time. You did good!!! It is fun to make as a couple because there is time to hang out and drink wine in the middle. Thanks for the recipe!
Making this right now and SO excited!! So good!
Thanks!
I just made this soup on Tuesday and didn’t have any issues reheating the pot on the stove on Wednesday or microwaving the rest on Thursday.
I’m a huge fan of lasagna and soup so combining the two is a dream come true! This was heaven! I’ve shared it with everyone I could and already had a co-worker make it as well (she used ground beef instead and said it was just as delicious). I made it before Christmas and I’m making another batch this weekend for the upcoming week. Thank you for sharing the delicious yumminess!
Found this on pinterest and I’m so exited to make it! Planning to do so for dinner tonight. I’ll be using ground beef since I just bought a bunch, hoping it’ll be an okay substitute!
This was absolutely simple and delicious! Much less labor-intensive than making lasagna! My family LOVED IT! A new fave – thank you :))
So glad you liked it!!
this was soooooo good…a few things i changed though…i only used a cup of onions, used farfalle pasta, and i couldnt find the fire roasted tomato so i used the garlic and basil tomatoes. i also like the on comment i saw that the person blended the diced tomatoes, ill probably do that next time. but still an amazing recipe, my tummy thanks you.
This soup is beyond amazing! Thank you so much for posting it! My boyfriend & I love it! I’m definitely adding lasagna soup into my recipe book! I did make a few tweaks to the recipe…I used rotini noodles, italian-style diced tomatoes, & mild italian sausage. I also didn’t add bay leaves because I didn’t have any. I will recommend this soup to everyone I know!
Thank you so much, Tierney! I’m so happy you liked this soup!
We tried this soup and absolutely love it! I am not a fan of chunky tomatoes so pureed them to solve that. I substitued mini farfalle for pasta and thought it worked fine. It’s a keeper! Thanks for sharing!
So glad you liked it, Lynne!! :)
Made this tonight for dinner…..we LOVED it!!! I will be adding this as a permanent recipe! Thank you so much for sharing this wonderful soup, glad I found it on pinterest.com!
Thanks for letting me know, Darcey – happy you liked it!!
This soup is delicious! I made it for a group of friends and everyone asked for the recipe before they left. When they came into the house they said it even smelled good outside. Easy to follow recipe and all the ingredients are easy to find.
Thank you, Sue – so glad you liked it!
Made this for the family on Christmas day and everyone loved it. I don’t usually cook, but this recipe was super easy to follow.
Wonderful! So glad everyone liked it!
Happy New Year from Cape Cod. Just made this soup and it was FABULOUS! Have already sent the link to 3 friends. Thank you!
So glad you liked it, and thanks for sharing it! Happy New Year to you, too!
amazing.
Cooking it for my boyfriend’s family tomorrow night! Thanks for the recipe!
We are making this today, too! :) Hope you like it!