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.
I love this soup! It converts so well to a vegetarian dish.
I made this today and it was excellent. I subbed ground turkey for the sausage and added a few extra spices and some salt. Perfect for a rainy cold day in Texas!
Made this recently. Absolutely fantastic. The cheesy part makes it. Big hit with the family!
I found this on Pinterest and I am so thankful I did. I had my Brother and Sister over for dinner and we made this. YUMMMMMMMMMMMMM is all I have to say. This soup was outstanding. I even put a link up on my facebook for everyone to come to your site and get the recipe.
The only thing I changed was, subsitituting the sausage with Portabella mushrooms cut in cubes. It kept that meaty characteristic to the soup.
Just made it again for my Mom and her Hubby!! They loved it and left with a copy of the recipe!!
Yay! Thanks for sharing!
Made it tonight and it was sooooo good! Only changes I made were to use vegetable broth (it was cheaper than chicken), turkey Italian sausage, and I added a bunch of kale. Great recipe!
Found this on Pinterest, and I’m so glad I did! It was WONDERFUL! My family loved it- thanks for the great recipe.
Made this tonight and it turned out great! Only thing I did differently was add some Philadelphia Cooking Creme Italian Cheese & Herb to the cheese mixture. I wanted it to have more flavor and it was a great addition. I would have sworn I had just made lasagna, it was that good. Mine wasn’t quite as soupy and it’s because I didn’t add as much chicken stock, so it resembles lasagna more than soup, but still great! I will DEFINITELY be making this again. Thanks!
I made this tonight and cut the recipe in half as we are a family of two. I ended up adding almost all of a 15 oz can of regular diced tomatoes to sweeten it up a bit and baked the mozzarella cheese on top of the soup. I didn’t have fresh basil so I used dried and it turned out good. Thank you for sharing this recipe!
O.M.G This tastes so wonderful. I’m 17 and heading off to college next year , so I’m trying to boost my recipe book so I can be self sufficient. i’m gonna blow them away with this dish. thanx!
So happy you liked this, too – thanks for letting me know!
Do you add mozarella to the cheesy yum? The instructions don’t specify. Thanks!
Hi Mallorie – if you look at the last paragraph in the preparation instructions, it says, “To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.” Hope you like it!
Pinned this on Pinterest and waited for a Texas cool down to try it. Made it last night and it was a huge hit with the family, especially my mother-in-law! Thanks for sharing!
So glad you liked this, Missy – thanks for letting me know!
This was fantastic! My husband loved it! Thank you so much for sharing this!
I made this recipe last night and it was REALLY delicious! Made the noodles separately from soup, like suggested. I realize that with all the noodles and cheese it’s just ridiculously delicious- but if you wanted to omit/reduce either of those elements for calories, just the soup part stands on its own. Will probably add some diced bell peppers and mushrooms next time! Mmmmm going to be eating leftovers for lunch today! Thank you!
I LOVE mushrooms in my lasagna, and have made this soup with that addition, too. I love the versatility of this recipe. So glad you liked it. Lucky you, lunch leftovers!
I made this recipe for the second time tonight! Absolutely delicious. I do not like sausage and substittuted ground beef which is delicious!
Wonderful! I have experimented with different levels of sausage and beef, and have found that it lacks a bit of the extra flavor when I use all beef, so I usually end up seasoning the soup a bit more then. So glad you liked this, too!
I absolutely love this recipe! Thanks for sharing!
So glad you liked it, too, Ruth! :)
Yummy.
Mmmmmmm! I used chicken sausage and part skim ricotta and mozzarella. Fantastic!
So glad you liked this, Stacie!
Loved this! Delish and so perfect for Superbowl! Will be making it again, and again….
So glad you liked it, too, Susan!
Hi – made this yesterday for our Souper Bowl party and kept it all but the noodles and the cheesy yum in the crockpot on warm/low. Fresh dried herbs are the key. Even the vegan said it smelled so good! I would definitely double this recipe and make for office potlucks because it’s unique and everyone (pretty much!) loves lasagne! BTW, littler kids love farfalle pastas if you can’t find mini-lasagne.
So glad you liked it, too! :)
This was so delicious! It is definitely a recipe I will keep!