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Lasagna Soup

Lasagna soup

All of your favorite flavors of lasagna come together in a bowl of soup! Lasagna Soup is cheesy, comforting, and delicious.

It may have been 60 degrees and beautiful in Chicago yesterday, which warranted grilling my favorite bbq chicken kabobs, but today it was back in the 40’s which reminded me that it is still winter, and there is still plenty of time to make my favorite soups like this Lasagna Soup! 

Lasagna soup 5

When I make soup around here, it’s gotta be hearty, otherwise my soup-hating husband does not go for it. This is one of those soups that I can get away with making, and he actually enjoys it. Not only is it a hardy soup, it also has chunks of Italian Sausage which can definitely sway his decision on whether or not he likes something.

Lasagna soup 6

In short, all of your favorite flavors of lasagna come together in a pot instead of a pan. There’s lots of oregano, some basil, and what would lasagna soup be without noodles and cheese? It comes together much quicker than making a pan of lasagna, which I love. I served it with our favorite garlic bread and dinner was a definite hit in this house.

Lasagna soup 3

I used Italian Sausage, partially because I knew my husband would prefer that over any other meat, however, it also added great  flavor to this soup. If you do not like Italian Sausage, feel fee to sub ground beef, or even ground turkey. Additionally, I used cottage cheese for the topping because I’m not a fan of ricotta, but feel free to use whichever one you like best. Lastly, I used fire roasted diced tomatoes because I just love the flavor. If you can’t find them in your grocery store, go ahead and use regular diced tomatoes.

Lasagna soup 4

Lasagna Soup

Lasagna soup

Prep Time: 5mn
Cook Time: 45mn
Total Time: 50mn


  • 1/2 pound of pasta (I used rotini)
  • 1 tablespoon oil
  • 12-16 ounces ground Italian Sausage (my grocery store sells it in packages, just like ground beef)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1/2 – 3/4 teaspoon red pepper flake (omit if you don’t want the heat)
  • 2 teaspoons oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried basil or 1/2 tablespoon fresh basil, chopped
  • 4 cups chicken broth/stock
  • 1- 28 oz can fire roasted diced tomatoes
  • 2 heaping tablespoons tomato paste
  • 1/2 cup cottage or ricotta cheese
  • 1/2 cup freshly shredded parmesan cheese
  • 2 and 1/2 cups mozzarella cheese, shredded


  1. In a large stock pot, heat the oil on medium heat and cook the Italian Sausage, breaking it apart as it cooks with a wooden spoon). Remove sausage from pan and set aside, draining any excess fat.
  2. Add the onion to the stockpot and sauté until translucent. Then add in the garlic, and stir for a minute or two.
  3. Stir in the red pepper flake and allow to cook for a minute.
  4. Stir in chicken broth, diced tomatoes, uncooked pasta, tomato paste, oregano, basil, salt, and black pepper. The pasta will cook as the soup simmers.
  5. Bring the soup to a boil, then reduce the heat to medium-low. Add the Italian Sausage back in and allow the soup to simmer for about 30 minutes.
  6. Pre-heat your broiler on high. Make the cheese topping by combining cottage or ricotta cheese, parmesan cheese, and mozzarella cheese.
  7. To serve, spoon about 1-2 cups of soup in oven safe bowls. Spread some of the cheese mixture over the top and broil for a few minutes, or until the cheese is all melted and bubbly. Keep a close eye on the bowls of soup as the cheese melts so that it doesn’t burn.
  8. Serves about 6

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Comments (119)

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  1. We love different soups and this is that and so delicious! It was also very easy to make and for two people, we had leftovers for several days which was a plus for us too!

  2. We love soups! I can’t wait to try this one! Thanks!

  3. We love soups around here in the cold months! I have been looking for some new ones to make this winter that my husband would like and he loves Italian Sausage! So, this is a must for us!! Thank you, can’t wait to make it!!!

  4. Sounds great but I believe you need to cut the sausage into chunks or bite size before broiling

  5. this is so good cant wait to make it again, and i might today since it is raining and has being raining all week

  6. Just out of curiousity, why do you put in chicken broth/stock?

  7. Why did you put in chicken broth/stock?

  8. If you cook really well that is good, you don’t speak English really well! Soup is hearty, not hardy which is bold, brave, audacious or brazen, inured to fatigue or hardship etc.

    • I would love to have a full-time proof-reader on hand to look over these posts, but I don’t. I’ll be the first to admit that you will likely come across an occasional grammar error. If you can look past them, I think you’ll enjoy the recipes here. :)

    • Don’t be a stick up the ass because of one word’s misuse, you know what she meant. The soup seems pretty fucking bold to me, screw off.

  9. This soup looks delicious, perfect for this time of year!

  10. this is one of the best soups I’ve ever made family loves it

  11. ~Yes I have and it was sooooo good! Looking forward to having it again in the winter when it’s cold! It is serious comfort food ♡

  12. We loved it too – thanks for a great recipe!

  13. My husband also loves a hearty soup and I think this lasagna soup will be a hit with him. Grabbing this recipe.

  14. Amy - Hunting Valley, Ohio

    I love your blog. You post great recipes with terrific pictures and it is family-friendly without all the “mommy cuteness” I see on too many blogs. This soup looks awesome and dare I say .. hardy, which works just fine for me. If we were neighbors I’d have you over for coffee. Thanks and keep up the good work!

  15. Tracy-Newbury, Ohio

    I love your site Ashley! This soup looks yummy! I have found quite a few of your recipes that I am going to try this winter! Thank you for sharing them!

  16. OMG! I cannot wait to make this. My boyfriend loves soup in the cooler months, loves anything Italian and loves sausage. Thanks for the recipe!!! :)

  17. About how many people does this recipe serve?

  18. OMG! I made this tonight and it was AMAZING!!!!! Thank you for sharing this recipe. Wish I could post a pic!

  19. made this for dinner tonight…turned out amazing…i added a little more sausage and tomato paste….love this recipe

  20. Can you freeze it and just at the cheese when you’re ready to eat?

  21. What do you suggest one uses if they don-t have oven safe bowls? I have the soup ready and the cheese ready but im not sure what to do at this point… microwave?

  22. I love this recipe, it reminds of what would happen if lasagna ever met French Onion soup. :) It’s such a smart idea and the possibilities are endless.. The only part that confused me, and I probably read it wrong is the cooking of the macaroni for over 10 minutes. It’s been my experience that, actually, 7 minutes is best in a soup because the heat of the broth will “expand” the pasta even after you take it off the stove. So how the heck :) did you pull off cooking macaroni all that time and not have it disintegrate? If there’s a way to do it, I wanna know!!

    • Great question Marie. Typically when you cook pasta, you add it to already boiling water so the 7-10 minute cook time is appropriate. With this particular recipe, you’re adding it to room temperature ingredients so it will take more time to cook. Hope this helps!

  23. Same question as rachelle! Can you put it in a big oven safe dish!?

  24. Can you cook this soup in a crockpot? Thanks! Looks yummy!

  25. this was an amazingly easy soup to prepare, and OH SO GOOD!!! AWESOME recipe!!!

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