Name: Lasagna Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 pound Italian sausage; 1 teaspoon Italian seasoning; 1 teaspoon onion powder; 1 teaspoon steak seasoning; ½ teaspoon paprika; ½ teaspoon ground black pepper; 14 ounces can of tomato sauce; 14 ounces can of diced tomatoes with Italian herbs; 2 tablespoons minced garlic; 4 cups chicken broth; 1½ cups water; 10 ounces bowtie pasta, uncooked; ½ cup ricotta cheese; Parmesan cheese for garnish, optional; Parsley for garnish, optional

I have to tell you, this Lasagna Soup Recipe is one of those cozy, comforting meals that instantly warms you up from the inside out. It’s like having all the best flavors of classic lasagna but in a bowl—so much easier to make and quicker to enjoy after a busy day. Whenever I’m craving that hearty, cheesy goodness without the long prep of traditional lasagna, this soup becomes my go-to.

What I love most about this Lasagna Soup Recipe is how versatile it is. You get the spicy Italian sausage, the rich tomato base, and that perfect hint of garlic and herbs all melding together. Plus, tossing in pasta and a scoop of creamy ricotta turns it into a satisfying one-pot wonder that feels indulgent but is incredibly simple to pull off.

Ingredients You’ll Need

Each ingredient in this Lasagna Soup Recipe plays a crucial role in building layers of flavor and texture. Let’s chat about some key items and why you should pick them up carefully for the best results.

Italian sausage: I always go for a good quality, slightly spicy sausage—it adds great depth and a savory punch to the broth.
Italian seasoning: This blend is like magic, bringing those classic herbs together in one simple sprinkle.
Onion powder: It gives a nice, mellow onion flavor without the texture of fresh onions, which works well for a smooth broth.
Steak seasoning: It might sound unconventional here, but I swear it amps up the meaty flavor profile perfectly.
Paprika: Adds a subtle smokiness and lovely color to the soup.
Ground black pepper: Freshly cracked is best for that clean peppery bite.
Tomato sauce: Use a plain or seasoned variety to create a rich, saucy base.
Diced tomatoes with Italian herbs: These chunks bring texture and bursts of herb-infused tomato goodness.
Minced garlic: Fresh garlic sings in this soup, giving it that iconic Italian aroma.
Chicken broth: For a lighter, slightly savory soup foundation that won’t overpower.
Water: To balance and lighten the broth so it’s just right—not too thick.
Bowtie pasta (uncooked): I like bowties because they hold the sauce well and don’t get mushy easily.
Ricotta: This creamy cheese dolloped on top is the final, dreamy touch for richness and balance.
Parmesan (optional): A sprinkle adds nutty sharpness and a nice texture contrast when serving.
Parsley (optional): A fresh herbal finish that brightens every spoonful.

Variations

I love making this Lasagna Soup Recipe my own based on what I have on hand or how hungry we are. It’s super forgiving and perfect for experimenting, so don’t be shy about mixing it up to suit your taste.

Vegetarian version: I substitute the sausage with hearty mushrooms or plant-based sausage crumbles, and it’s deliciously satisfying.
Spicy kick: Adding red pepper flakes or hot Italian sausage is my go-to when I want a bit more heat.
Different pasta shapes: I’ve swapped bowties for small shells or even broken lasagna noodles—whatever you have in the pantry works great.
Extra veggies: Sometimes I toss in chopped spinach or zucchini, which adds freshness without overwhelming the flavors.

How to Make Lasagna Soup Recipe

Step 1: Brown the sausage to build flavor

First things first: heat a large pot over medium-high heat and add the Italian sausage, breaking it up with a spoon as it cooks. You want it nicely browned but not dried out. This is where the foundation of flavor happens—don’t rush it. Once browned, drain excess fat if you want it leaner but leave a little for richness.

Step 2: Season the meat and add aromatics

Sprinkle in the Italian seasoning, onion powder, steak seasoning, paprika, and black pepper—mix them in so the sausage gets coated evenly. Then add the minced garlic, stirring for a minute until fragrant, being careful not to let it burn. This step brings out that classic lasagna flavor and sets the stage for the tomato base.

Step 3: Build the tomato broth

Pour in the tomato sauce and canned diced tomatoes with Italian herbs, stirring everything to combine. Then add the chicken broth and water, giving the soup a good stir. Bring it to a gentle boil, then reduce to a simmer and let the flavors meld for about 10-15 minutes. This slow simmer lets the spices really come through.

Step 4: Cook the pasta right in the soup

Here’s one of my favorite tricks: toss the uncooked bowtie pasta straight into the simmering soup. It cooks perfectly as the soup simmers, soaking up all those rich flavors. Keep an eye on it so it gets tender but doesn’t turn mushy—roughly 10 minutes usually does the trick.

Step 5: Finish with creamy ricotta and optional garnishes

Once the pasta is cooked, ladle the soup into bowls and top each serving with a dollop of ricotta. The creaminess cuts through the robust tomato sauce beautifully. If you like, add a sprinkle of Parmesan and some chopped parsley for freshness and color. That final touch really elevates the whole experience.

How to Serve Lasagna Soup Recipe

A large silver pot filled with a creamy orange pasta soup showing two layers: the bottom layer is baby farfalle pasta with small tomato pieces and ground meat mixed in a creamy tomato broth, and the top layer is sprinkled with shredded white cheese and small bright green parsley leaves. A white ladle with a wooden handle scoops some pasta and meat from the middle, showing the pasta texture and soup consistency. Around the pot on a white marbled texture are fresh parsley leaves, three uncooked farfalle pastas, a green patterned kitchen towel, a wooden cutting board with fresh parsley, and two golden spoons next to stacked white bowls. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I almost always top my bowl of Lasagna Soup Recipe with creamy ricotta—it’s like the perfect little indulgence that soothes the palate. A good grating of Parmesan adds that savory, slightly salty bite, and fresh chopped parsley or basil adds a pop of color and freshness. Sometimes a tiny drizzle of olive oil right before serving takes it over the top.

Side Dishes

Because this soup is so hearty, I like to keep my sides simple but complementary. A crusty baguette or garlic bread is perfect for dipping and soaking up every last drop. A crisp green salad with a light vinaigrette balances those rich, comforting flavors nicely.

Creative Ways to Present

For a fun twist at family dinners, I’ve served this Lasagna Soup Recipe in mini bread bowls—everyone loves a little edible bowl! Another time, I layered the soup with extra ricotta and herbs in a glass jar for a grab-and-go lunch vibe. Presentation is all about how you want to make it feel—casual comfort or a little festive flair.

Make Ahead and Storage

Storing Leftovers

Lasagna Soup Recipe leftovers keep really well in an airtight container in the fridge for 3-4 days. I like to let the soup cool slightly before refrigerating—this helps maintain the pasta’s texture and overall flavor. Just give it a good stir before reheating because the pasta tends to settle a bit.

Freezing

I’ve frozen this soup successfully, but I recommend cooking the pasta separately if you plan to freeze—a little undercooked is best so it doesn’t get mushy. Freeze the broth and sausage mixture without pasta in freezer-safe containers, then add freshly cooked pasta when you’re ready to eat. This way, the texture stays spot on.

Reheating

When reheating, I prefer warming the soup gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If it seems too thick, add a splash of broth or water to loosen it up. The ricotta topping is best added fresh after reheating to keep that creamy goodness intact.

FAQs

Can I use ground beef instead of Italian sausage in this Lasagna Soup Recipe?

Absolutely! Ground beef works fine if you prefer a milder flavor or don’t have sausage on hand. You might consider adding a little extra Italian seasoning or garlic to boost the flavor that sausage usually brings.
What’s the best way to prevent the pasta from getting mushy in the soup?

The key is to cook the pasta just until it’s al dente directly in the soup and avoid over-simmering afterward. If you need to store leftovers, keeping the pasta separate or adding it fresh when reheating can help maintain texture.
Can this Lasagna Soup Recipe be made vegetarian?

Definitely! Swap the sausage for sautéed mushrooms, lentils, or plant-based crumbles to keep that hearty vibe. Use vegetable broth instead of chicken broth to keep it fully vegetarian.
Is it okay to use other types of pasta in this recipe?

Yes! Bowtie pasta is just a suggestion—I’ve used small shells, elbow macaroni, or even broken lasagna noodles with great results. Just adjust cooking time as needed depending on your pasta shape.
Can I prepare this soup in advance?

You sure can! Make the soup base ahead, store it in the fridge, and add the pasta when you’re ready to serve. This helps keep pasta from getting too soft and makes dinner prep super quick.

Final Thoughts

Honestly, this Lasagna Soup Recipe has become a staple in my kitchen for how easy it is to whip up and how comforting it feels. It’s one of those dishes that impresses everyone without requiring hours in the kitchen. Whether you’re feeding a crowd or just making a cozy meal for yourself, I hope you enjoy it as much as I do. Trust me, once you try it, you’ll be making it again and again!