My one-pot lasagna soup recipe has all the flavors of lasagna, in soup form! It’s topped with melty mozzarella, herbed ricotta, and fresh basil.

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

Forget the piles of dishes and the layering of lasagna noodles — this soup is made in one large pot, making it an easy dish for those busy weeknights. 

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. I did post my Mexican lasagna recipe, so my love of lasagna isn’t confined to just Italian cuisine. 

I’ve seen quite a few lasagna soup recipes, but let me tell you what I love so much about this one. 

First, I swap out ground beef for Italian sausage. If you’re ever looking to add more flavor to your Italian dishes, try using Italian sausage instead of ground beef! I promise you’ll be glad you did. Italian sausage has a stronger flavor than ground beef and really adds to the Italian flavor of the dish, too. 

Second, the herbed ricotta I use for garnish is amazing. Even if you don’t traditionally use ricotta in your lasagnas, it gives more of a cheesy nature to the soup and makes it a bit more hearty. Plus, the herbs added to it make it more than just straight ricotta. The herbed ricotta recipe came from my skillet lasagna. I loved it so much, I made it again for this lasagna soup recipe.

Finally, the radiatore pasta is like little lasagna noodles! Instead of using those big lasagna noodles that are hard to eat in soup form, using these smaller noodles makes it easier to eat and still provides that traditional wave we love in the lasagna noodle.

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

Ingredients

For the Soup

  • Olive oil — To use for cooking the onion and sausage.
  • Italian sausage — Casings removed. I love using Italian sausage instead of ground beef because the flavor is stronger. Trust me on this! You’ll want the sausage over ground beef in this soup. 
  • Onions — Chopped. We’ll cook the onions and sausage together. 
  • Garlic cloves — Minced. Using fresh garlic instead of garlic powder will give us a deeper garlic flavor that won’t get lost in the soup.
  • Dried oregano — This adds to the Italian flavor of the dish.
  • Crushed red pepper flakes — This will add some kick. If you want less kick, you can skip this or cut back on how much you use.
  • Tomato paste — Adding tomato paste to the soup will make it thicker.
  • Fire roasted diced tomatoes — Use regular diced tomatoes if you don’t want as much spice.
  • Chicken broth — Always opt for a chicken, beef or vegetable stock instead of water when making soup. It just adds to the flavor of the dish. 
  • Radiatore pasta — Any pasta will work just fine. I like the radiatore because each pasta noodle has little waves in it that remind me of the edges of lasagna noodles. 
  • Salt and pepper — To taste
  • Fresh basil — Chopped. Using fresh basil will be worth it! Fresh basil penetrates the soup better than dried basil would.
  • Mozzarella — Shredded. It wouldn’t be your classic lasagna soup without some shredded mozzarella on top!

Herbed Ricotta

  • Ricotta — You can find the tubs of ricotta in the dairy section or cheese section.
  • Freshly grated parmesan cheese — I’d opt for fresh parmesan over the parmesan in the Kraft parmesan shakers. 
  • Salt — To taste.
  • Dried oregano — This helps bring home the Italian flavor.
  • Dried basil — Using dried here is OK since it’s just so we can get some of the Italian flavor in the ricotta.  
Ground Italian sausage and onion in a large pot, ready to make lasagna soup.

How to Make Lasagna Soup

  1. Heat olive oil in a large pot over medium heat. Add the sausage. Crumble the sausage and cook for 5 minutes. 
  2. 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. 
  3. 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. 
  4. 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. Letting the soup simmer gives the flavors time to meld, deepen, and develop.
  5. Add the pasta to the pot and cook until al dente. I used radiatore pasta because each pasta piece has little waves which look like the edges of lasagna noodles. *Note that if you’re expecting leftovers, you may want to cook the pasta separately because the soup will become less soupy as it sits, due to the pasta soaking up the juices.
  6. Ladle the soup into individual bowls and garnish with fresh basil, shredded mozzarella, and herbed ricotta.

How to Make Herbed Ricotta

  1. Combine the ricotta, parmesan, salt, oregano, and basil in a small bowl. Stir to combine.
A bowl of herbed ricotta for a lasagna soup recipe.

Tools Used for This Recipe

Large pot

Herb scissors

Cheese grater

Recipe Tips

If you foresee having leftovers, I suggest you cook the noodles separately rather than adding them straight into the pot. The pasta noodles will soften over time as they soak up more of the juice from the soup, also meaning the consistency of the soup will be less liquidy. 

This soup yields a lot of servings, easily feeding 8 to 10 people. So use a big pot.

Don’t skip the grease-draining step. You won’t want grease floating around in your soup.

For serving, sprinkle a generous amount of mozzarella cheese and a dollop of the ricotta atop the warm lasagna soup.

Serve with these garlic rosemary rolls. You can make it without the rosemary if you’d like so it’s just a garlic roll.  

FAQs 

What kind of pasta do you use in lasagna soup?

You can really use whatever pasta noodle you’d like! I think it’s fun to use a noodle that looks a bit like lasagna noodles, but in smaller form. Radiatore is my favorite, but you can use mafalda pasta, fusilli, campanelle, bowtie, etc. 

Can I cook noodles directly in soup?

You sure can! However, keep in mind that if you have leftovers, the noodles in the soup will get softer and softer as they soak up the liquid from the soup, also resulting in a thicker consistency soup on the second day. If you cook the noodles separately, add them to each individual serving of soup and store in a separate container. 

What meat do you use in lasagna soup?

I love using Italian sausage because the flavor is sharper so it doesn’t get lost in the rest of the soup. However, you can definitely still use ground beef or ground turkey in this dish. Just note that the flavor will be different. You can add additional salt and Italian seasoning to the soup if using the plain ground beef or ground turkey option. 

How do you store lasagna soup?

Store the noodles in a separate container if you don’t want the noodles to become soft or the soup to become less liquidy. It will keep for up to 5 days in the fridge. 

Can you freeze lasagna soup?

Yes! If you are freezing this soup, I would definitely recommend cooking the pasta noodles separately so you can store any noodles in the fridge and the soup in the freezer. Then you can also just cook noodles on the day you thaw the soup. Freeze the soup in a zip top bag for up to 3 months. 

How is lasagna soup made?

Lasagna soup is different from lasagna because instead of layering the elements you’re just putting them in one pot and adding more liquid (chicken, vegetable or beef stock) to make it soup.  

Side Dishes to Serve With Soup

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

Must-Try Soup Recipes


If you make this recipe and love it, I would be so grateful if you come back to leave a rating and review. Thank you! ❤️

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

Ingredients
 

  • 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

Instructions
 

  • 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. 

Notes

*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. 

Nutrition

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%)
Course: Soup
Cuisine: Italian
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