Lasagna Soup – Culinary Hill

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Hearty and delicious, Lasagna Soup has all those classic Italian ingredients of the famous baked casserole but without the assembly work. With Italian sausage, mushrooms, spices, and cheese, it’s all the flavors without the layers.

Two bowls of lasagna soup.

I make Lasagna Soup because I love the flavors without the layers. It’s just an easier strategy to get there, and the soup tastes amazing. I see no downside here.

The soup is extra flavorful from Italian sausage, carrots, mushrooms, tomatoes, garlic, and all the classic Italian spices. Small pieces of lasagna noodles hammer home the idea, but really any small pasta will work.

Finish it off with a sprinkling of shredded mozzarella (or even a dollop of ricotta) and you’ll never even miss the extra labor involved in getting a proper lasagna on the table.

Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Recipe FAQs
  6. Lasagna Soup Recipe

Recipe ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Lasagna noodles: Put those leftover lasagna noodles from your pantry to work in this Lasagna Soup. Just break the dry noodles into bite-sized pieces. Or, substitute any other small pasta (radiatori and rotini are my favorites here).
  • Italian sausage: Ground beef may be substituted for the Italian sausage.
  • Mushrooms: The mushrooms are optional and for true mushroom lovers only! Don’t feel obliged to put them in if you don’t love them.
  • Italian seasoning: To make your own homemade Italian seasoning, combine equal parts of dried basil, marjoram, oregano, rosemary, and thyme. Store extra seasoning covered in the pantry for up to 6 months.

Step-by-step instructions

  1. Bring 2 cups of water and 1 teaspoon of salt to a boil. Add noodles and cook until al dente, about 8 minutes. Drain well and rinse in cold water to stop the cooking.
Cooked lasagna noodles in a colander.
  1. Meanwhile, in a Dutch oven or large saucepan over medium-high heat, add sausage, onions, carrots, and garlic. Cook until the sausage has browned and the vegetables have softened, about 5 to 7 minutes. Drain if desired.
Meat and vegetables being cooked in a saucepan.
  1. Add water, diced tomatoes and their juice, tomato sauce, mushrooms, Italian seasoning, basil, fennel, and salt and pepper to taste (I like 1 teaspoon salt and ½ teaspoon pepper). Stir in sausage mixture and bring to a boil.
Ingredients for lasagna soup being cooked in a silver pot.
  1. Reduce heat, cover, and simmer until flavors have blended, about 15 to 20 minutes. Stir in drained pasta until heated through, about 5 minutes.
Lasagna soup in a silver pot.
  1. Garnish with fresh herbs and serve with mozzarella cheese.
Two bowls of lasagna soup.

Recipe tips and variations

  • Yield: This Lasagna Soup recipe makes about 12 cups of soup, enough for 6 generous servings, 2 cups each.
  • Storage: Large leftovers covered in the refrigerator for up to 4 days.
  • Freezer: For best results, omit the pasta before freezing. When it’s time to reheat the soup, boil the noodles separately and add them to the pot while it’s reheating.
A bowl of lasagna soup.

Recipe FAQs

Can I make gluten free lasagna soup?

Yes, and it’s easy! First, make sure your ground sausage is gluten-free. Then, substitute your favorite gluten-free noodles. I personally really like the Barilla gluten-free noodles. They taste like the real thing.

What are the best toppings for lasagna soup?

Shredded mozzarella cheese, a dollop of ricotta, a sprinkle of Parmesan, and fresh herbs like basil and parsley are all good topping choices.

A white baking dish of lasagna.

Lasagna Soup

Hearty and delicious, Lasagna Soup has all those classic Italian ingredients of the famous baked casserole but without the assembly work.

Prep Time 5 my s

Cook Time 25 my s

Total Time 30 my s

Servings 6 servings (2 cups each)

Course Soup

Cuisine American, Italian

Calories 449

  • Bring 2 cups of water and 1 teaspoon of salt to a boil. Add noodles and cook until al dente, about 8 minutes. Drain well and rinse in cold water to stop the cooking.

  • Meanwhile, in a Dutch oven or large saucepan over medium-high heat, add sausage, onions, carrots, and garlic. Cook until the sausage has browned and the vegetables have softened, about 5 to 7 minutes. Drain if desired.

  • Add water, diced tomatoes and their juice, tomato sauce, mushrooms, Italian seasoning, basil, fennel, and salt and pepper to taste (I like 1 teaspoon salt and ½ teaspoon pepper). Stir in sausage mixture and bring to a boil.

  • Reduce heat, cover, and simmer until flavors have blended, about 15 to 20 minutes. Stir in drained pasta until heated through, about 5 minutes. Serve with mozzarella cheese.

  1. Lasagna noodles: Put those leftover lasagna noodles from your pantry to work in this Lasagna Soup. Just break the dry noodles into bite-sized pieces. Or, substitute any other small pasta (radiatori and rotini are my favorites here).
  2. Italian sausage: Ground beef may be substituted for the Italian sausage.
  3. Mushrooms: The mushrooms are optional and for true mushroom lovers only! Don’t feel obliged to put them in if you don’t love them.
  4. Italian seasoning: To make your own homemade Italian seasoning, combine equal parts of dried basil, marjoram, oregano, rosemary, and thyme. Store extra seasoning covered in the pantry for up to 6 months.
  5. Yield: This Lasagna Soup recipe makes about 12 cups of soup, enough for 6 generous servings, 2 cups each.
  6. Storage: Large leftovers covered in the refrigerator for up to 4 days.
  7. Freezer: For best results, omit the pasta before freezing. When it’s time to reheat the soup, boil the noodles separately and add them to the pot while it’s reheating.

Serving: 2cupsCalories: 449kcalCarbohydrates: 18gProtein: 23gDish: 33gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gCholesterol: 87mgSodium: 1344mgPotassium: 950mgFiber: 4gSugar: 9gVitamin A: 5817IUVitamin C: 24mgCalcium: 288mgIron: 4mg


Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.


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