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.
Brenda – love this recipe!! Thank you for sharing!!
Any idea how many calories is in one bowl?
Thanks!!
YUMMMM. :) Love the blog design too Brenda. Looks awesome!!
xoxo
Thank you so much, Heather! So nice to hear from you, hope all is well!
My friend made this for our families about a month and a half ago and it was soooooooo good. I have since made it a couple of times, as well as turned a few friends on to it! Thanks so much for sharing!
Thank you for letting me know, Carrie. I’m so happy you are enjoying it.
This was seriously one of the best soups I have ever made. Will definitely be making it regularly. Thank you for the recipe!
Thanks for letting me know, Jen. So happy you like it, too!
epic
I’m sure you’re fully aware how much this photo has been pinned on Pinterest. I’ve seen it repinned so many times with excellent reviews attached so we had to try it. I made it for dinner last night and the hubby and I were impressed, it was SO yummy. We were both skeptical, as lasagna soup sounds a little funky but it was so so good. Thanks for sharing.
I’m so glad you liked it, too! Thanks for letting me know!
We had this wonderful soup at our niece’s wedding reception. Thanks, Aunt Vicki, Aunt Loralee, and Jenny, for cooking it up.
Now, has anyone tried making it with Boca Burger?
Aunt Carol
Wow, at a wedding reception? That’s awesome! So glad you liked it!
i am trying it with boca crumbles tonight! and I know it will be amazing ( we do not eat meat)
I’m wandering if anyone has tried this crockpot-style? I’m wanting to make this tonight and I could even put it in the fridge in the crockpot overnight and take it to work with me in the morning. All of my coworkers are eager to try this recipe and I Thot I would bring it and put it on warm until lunch
Hello Amber! I have gotten questions about it, and believe that some have tried this in a crockpot, but I haven’t heard back from them or done it myself. My only caution would be to keep the noodles separate. They will get mushy if left in the soap overnight and then warmed up tomorrow. Just boil the noodles separately. After draining, I would suggest drizzling a bit of olive oil and giving them a toss so they don’t stick together so much. Then just have the noodles on the side for people to add to their bowl before ladling in the soup. I served it this way twice over the weekend & it works great. Hope you like it!
I made this tonight. I had to cook it ahead of time since we had an activity this evening. I should also tell you I skipped the meat and added zuchinni! Yum!
Hi Katie – the noodles do absorb the broth if not eaten right away. There have been a few comments on this post already where that has been addressed. But tonight I finally went ahead and added more info to the recipe about this very thing. Yes, if you don’t plan to eat it all right away, and in the first sitting, I would cook the noodles separately! I’ve thought about adding zucchini myself – thanks for letting me know. Glad you liked the soup!
Silly me! I didn’t read the other posts! I will try that next time! The zuchinni was really good in it. I added it when you cook the onions. I also used veggie broth and it was still REALLY good! I can’t wait to make it again! Thank you for the recipe! :)
I’m glad for your original comment. I NEEDED to update the recipe! ;) Have a great day!
Just made the Lasagna Soup. I used lasagna noodles which I broke up a little and cooked seperate from the rest of the recipe. My husband and son said to keep this one – it’s a ‘make it again’!!!
Thanks!!!
I love this dish! Especially the cheesy yum in the bottom of the bowl. This dish still tastes great as leftovers. It’s a must-try dish!
Thanks, Lesa – so happy you liked it, too!
Hello…I can’t wait to try this! How much Tom paste do I use?
2 tablespoons! Hope you like it!
I just made this and I LOVE it. I did half turkey sausage and half HOT Italian sausage and it was perfect for this cold night. Thank you so much for the recipe! It has now become a staple for the winter months!
Yay!! Thanks for letting me know! :)
I’ve made this twice now since finding it on Pinterest in December – the first time I added frozen spinach after adding the pasta, the second time I added a whole bag of fresh spinach and fresh mushrooms. Both were DELICIOUS. Thanks so much for sharing this – my family enjoys it tremendously!
I love hearing about variations – thank you! So glad your family likes this, too!
Does this REALLY call for THREE cups of onion?? Seems like alot for only 2 tsp of oil…
Yes, that’s correct. First the sausage is cooked for 5 minutes & then the onions are added to the sausage. It works great!
Made this would over Christmas break and then made it again today for the whole family that was over to my daughters birthday gathering and it was a HIT! Thanks for sharing.
So happy you liked it!
de-to-the-lish!
definately adding to our rotation! everyone loved it including the three children. i did 1/2 sausage and 1/2 ground beef and used regular diced tomatoes to cut some heat… yummy! trying the chicken tortilla soup this evening.
Wonderful to hear from you, Sandi! I’m so glad you liked the lasagna soup, and would love to hear what you think of the chicken tortilla soup – they’re both favorites around here. Thanks for visiting!!
hubby and i thought the soup was wonderful. what soup should i try next?
Yay!! My daughter suggests you try the Creamy Turkey or Chicken & Wild Rice Soup or the Bacon Mushroom Cheeseburger Soup next! :)
This is delicious! I just finished making it using bow tie pasta as my grocery store didn’t have the suggested kind. I haven’t even tried it over the cheese yet and I’m sold. I hope my family will enjoy it as much as I do. Great recipe!
This was very yummy! My kids liked it too. I accidentally put too much pasta in there so it turned out more like lasagna stew, but it was still great! I used cottage cheese as I’m not a huge fan of ricotta and it stayed together no problem. Scrumptious!
Made this soup tonight and it was fantastic! I used a whole can of tomato paste, a little more red pepper flakes and added roasted red pepper seasoning. It had a kick but was mild enough for a 3 year old to eat… he gobbled it right down! Thanks!