You guys are going to loooove this Lasagna Soup! It has all the flavors of lasagna, in soup form! It’s topped with melty mozzarella, herbed ricotta, and fresh basil.

This is a ONE POT lasagna soup. Forget the piles of dishes and the layering of lasagna noodles; this soup is made in one large pot. It doesn’t get any easier. Need I say more?

A bowl of lasagna soup with a garnish of fresh basil, mozzarella, and ricotta.

It’s no secret I love lasagna. I have a skillet lasagna recipe you must try, and a slow cooker lasagna as well.

It seemed only right to add a lasagna soup recipe to the mix! I’m trying to think of another form of lasagna I can make… ? a lasagna appetizer maybe? I’ll keep brainstorming.

This lasagna soup is loaded with delicious herbs and spices for MAXIMUM flavor! To top it off we sprinkle a generous amount of mozzarella cheese and a dollop of herbed ricotta to round off the dish. 

A spoon scooping up lasagna soup with a cheese pull of mozzarella cheese.

I make the herbed ricotta by adding parmesan and dried spices to the ricotta cheese. You might recognize the herbed ricotta concept from another recipe on my site… skillet lasagna!  I loved it so much, I made it again for this Lasagna soup recipe.

Hey, if it tastes good, why change it?!

How to make easy Lasagna Soup

This recipe uses Italian sausage. No ground beef. I love the flavor of sausage in lasagna, so that’s what we’re doing in this soup.

Brown the sausage and onion in a large pot. This soup yields a lot of servings, like it can easily feed 8 to 10 people. So use a big pot.

Once the sausage is fully cooked and the onion has softened, drain the grease. You definitely don’t want to skip this step! Grease floating around in your soup does NOT sound pleasant.

Add some minced garlic (a must for lasagna), tomato paste, oregano, and red pepper flakes to the sausage. Cook this for a few minutes then add the fire roasted diced tomatoes and chicken broth.

Ground Italian sausage and onion in a large pot, ready to make lasagna soup.

Simmer for 30 minutes. Letting the soup simmer gives the flavors time to meld, deepen, and develop.

Lastly, add the pasta of your choosing to the pot. Cook the pasta until just al dente.

Pro tip: If you foresee having leftovers I suggest you cook the noodles separately rather than adding them straight into the pot.

If you want to add the noodles to the pot just note that the noodles will soak up the soups liquid over time and will be softer come the following day. You also won’t have as much liquid in the soup due to the noodles soaking it up. ? Which is fine! It’ll just have less of the “soupy” feel to it.

A bowl of herbed ricotta for a lasagna soup recipe.

To make the herbed ricotta combine ricotta, freshly grated parmesan, dried basil, dried oregano, and salt in a bowl. Mix it together.

Sprinkle a generous amount of mozzarella cheese and a dollop of the ricotta atop the warm lasagna soup, and eat up!

A bowl of lasagna soup topped with fresh basil, ricotta, and mozzarella.

Don’t stop at this recipe! Make sure you check out these *amazing* soups!

Potato Pepper Jack Soup

Sausage and Tortellini Soup

Sweet & Spicy Chili

Broccoli Potato Soup

And if you’re craving more,  SUBSCRIBE TO SALT & BAKER. You’ll be the first to know when new recipes go live!


A bowl of lasagna soup with a garnish of fresh basil, mozzarella, and ricotta.
Print Review
5 from 1 vote

Lasagna Soup

This Lasagna Soup has all the flavors of lasagna, in soup form! It's topped with melty mozzarella, herbed ricotta, and fresh basil. Friends, this is ONE POT lasagna soup.
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Servings: 10 servings


  • 2 teaspoons olive oil
  • 2 lbs Italian sausage - casings removed
  • 3 cups chopped onions - about 1 large yellow onion
  • 1/2 tablespoon garlic cloves - minced
  • 2 1/2 teaspoons dried oregano
  • 1/4-1/2 teaspoon crushed red pepper flakes
  • 2 1/2 tablespoons tomato paste
  • 2 14.5 oz cans fire roasted diced tomatoes
  • 8 cups chicken broth
  • 12 oz radiatore pasta - or any other pasta will work just fine
  • salt and pepper to taste
  • chopped fresh basil
  • 3 cups shredded mozzarella - for topping

Herbed Ricotta

  • 8 oz ricotta
  • 1/2 cup freshly grated parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil


  • Heat olive oil in a large pot over medium heat. Add the sausage. Crumble the sausage and cook for 5 minutes. Add the onions and cook until the onions are softened and translucent and the sausage is cooked and no longer pink, about 8-10 minutes. Drain excess fat and grease. 
  • Add the garlic, oregano, red pepper flakes, and tomato paste to the sausage. Cook for 3-4 minutes or until the tomato paste turns a rusty color. 
  • Add the fire roasted diced tomatoes and chicken stock. Stir to combine. Bring everything to a boil, then reduce heat and simmer for 30 minutes. 
  • Add the pasta to the pot and cook until al dente. *
  • Ladle the soup into individual bowls and garnish with fresh basil, shredded mozzarella, and herbed ricotta

Herbed Ricotta

  • Combine the ricotta, parmesan, salt, oregano, and basil in a small bowl. Stir to combine. 


*Even cook the pasta slightly under al dente. 
If you foresee having leftovers, I suggest cooking the pasta on the side and then adding the pasta to individual bowls. The pasta will soften as it sits in the lasagna soup. 
**Note, this becomes less soupy as it sits, due to the pasta soaking up the juices. 


Calories: 641kcal (32%)Carbohydrates: 34g (11%)Protein: 30g (60%)Fat: 41g (63%)Saturated Fat: 17g (85%)Cholesterol: 110mg (37%)Sodium: 1756mg (73%)Potassium: 626mg (18%)Fiber: 2g (8%)Sugar: 3g (3%)Vitamin A: 450IU (9%)Vitamin C: 19.6mg (24%)Calcium: 331mg (33%)Iron: 2.6mg (14%)
author: Salt & Baker
Course: Soup
Cuisine: American
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