By Becky Hardin
Published Apr 19, 2021
This hearty and comforting lasagna soup is one of my go-to cold-weather soups. It’s super quick to throw together in one pot in just 35 minutes, and it’s chock full of Italian sausage, tomatoes, and lasagna noodles. I love to top it with a mixture of ricotta and mozzarella cheeses to create a rich and creamy meal.
I make this lasagna soup at least once a month once the weather gets cold. Seasoned with Italian herbs, this soup is not shy in the flavor department. It’s wonderfully rich and the pasta soaks up all of the goodness.
What’s in This Lasagna Soup Recipe?
- Sausage: I find that Italian sausage gives this soup a really great flavor, but you can use ground beef, chicken, turkey, pork, or plant-based ‘meat’ crumbles.
- Onion : Adds a sweet and earthy flavor to the soup.
- Dijon Mustard: Adds a touch of tangy flavor to the soup.
- Spices: Garlic powder, dried oregano, thyme, basil, onion powder, salt, and pepper add classic Italian flavor to the soup.
- Diced Tomatoes: Add tangy tomato flavor to the soup.
- Tomato Paste: Enhances the tomato flavor and adds an umami note.
- Lasagna Noodles: Use standard lasagna noodles (not the no-boil kind) that have a normal cooking time of about 10 minutes.
- Beef Broth: Low-sodium beef broth creates a rich and savory base for the soup. You can also use chicken or veggie broth.
- Cheese: Freshly shredded mozzarella cheese and ricotta cheese are my favorite garnishes for this soup.
Tips for Success
- Make the soup in a heavy bottomed pot or Dutch oven. It will distribute the heat more evenly.
- Feel free to add in other veggies if you like. Mushrooms, bell peppers and mushrooms all work well.
How to Store and Reheat
Store leftover lasagna soup in an airtight container in the refrigerator for up to 3 days. Reheat in a pot set over medium-low heat or in the microwave for 3 minutes. Because the pasta will soak up liquid when it sits, you may want to add in a little extra broth or water to loosen it back up.
If you’d like to freeze this soup, I recommend leaving out the noodles until you plan to reheat it. It’ll keep well for up to 3 months if properly frozen.
Serving Suggestions
Lasagna soup is a great all-in-one meal. I like to serve it with garlic bread , dinner rolls , or breadsticks for dipping. For a little extra nutrition, I like to serve it with my favorite Olive Garden salad .
5-Star Review
“My husband and I both loved this soup. It was quick and easy to make. We will definitely add it to our rotation of soups!” -Jess
Ingredients1x2x3x
- ▢ 1 pound ground Italian sausage
- ▢ ½ onion chopped
- ▢ 1 tablespoon Dijon mustard
- ▢ 1½ teaspoons garlic powder
- ▢ 1 teaspoon dried oregano
- ▢ 1 teaspoon dried thyme
- ▢ ½ teaspoon dried basil
- ▢ ½ teaspoon onion powder
- ▢ ½ teaspoon kosher salt
- ▢ ¼ teaspoon ground black pepper
- ▢ 28 ounces diced tomatoes undrained (1 large can)
- ▢ 6 ounces tomato paste (1 small can)
- ▢ 8 lasagna noodles broken into bite sized pieces
- ▢ 6 cups low-sodium beef broth
- ▢ 1 cup freshly shredded mozzarella cheese
- ▢ ½ cup ricotta cheese
- ▢ Shredded basil leaves optional, for garnish
Video
Instructions
- In a large pot over medium-high heat, brown the Italian sausage with the chopped onion until the meat is no longer pink. 1 pound ground Italian sausage, ½ onion
- Stir in the Dijon mustard, garlic powder, oregano, thyme, basil, onion powder, salt, and pepper. 1 tablespoon Dijon mustard, 1½ teaspoons garlic powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, ½ teaspoon dried basil, ½ teaspoon onion powder, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Once the sausage is browned and seasoned, add in the diced tomatoes, tomato paste, lasagna noodles, and beef broth. 28 ounces diced tomatoes, 6 ounces tomato paste, 8 lasagna noodles, 6 cups low-sodium beef broth
- Bring the mixture to a boil. Cover, turn down the heat, and cook until lasagna noodles are softened, about 12-15 minutes.
- While the noodles cook, take the mozzarella cheese and ricotta cheese and mix them together in a separate bowl. 1 cup freshly shredded mozzarella cheese, ½ cup ricotta cheese
- To serve, ladle the soup into bowls and add a spoon full of cheese mix on the top and garnish with the shredded basil. Shredded basil leaves
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Lasagna Soup Step by Step
Brown the Meat: In a large pot set over medium-high heat, brown 1 pound of ground Italian sausage with ½ of a chopped onion until the meat is no longer pink.
Season the Meat: Stir in 1 tablespoon of Dijon mustard, 1½ teaspoons of garlic powder, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, ½ teaspoon of dried basil, ½ teaspoon of onion powder, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper.
Add the Broth: Once the sausage is browned and seasoned, add in 28 ounces (1 large can) of diced tomatoes, 6 ounces (1 small can) of tomato paste, 8 broken lasagna noodles, and 6 cups of low-sodium beef broth.
Simmer the Soup: Bring the mixture to a boil. Cover, turn down the heat, and cook until lasagna noodles are softened, about 12-15 minutes.
Mix the Cheeses: While the noodles cook, take 1 cup of freshly shredded mozzarella cheese and ½ cup of ricotta cheese and mix them together in a separate bowl.
Garnish and Serve: To serve, ladle the soup into bowls and add a spoonful of cheese mix on the top and garnish with the shredded basil.
More Soup Recipes to Try!
Creamy Chicken Soup
Creamy Chicken Tortilla Soup
Beef Tortilla Soup
Beer Cheese Soup (Made in 15 Minutes!)
Lasagna Soup Recipe
Ingredients
- 1 pound ground Italian sausage
- ½ onion chopped
- 1 tablespoon Dijon mustard
- 1½ teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 28 ounces diced tomatoes undrained (1 large can)
- 6 ounces tomato paste (1 small can)
- 8 lasagna noodles broken into bite sized pieces
- 6 cups low-sodium beef broth
- 1 cup freshly shredded mozzarella cheese
- ½ cup ricotta cheese
- Shredded basil leaves optional, for garnish
Instructions
- In a large pot over medium-high heat, brown the Italian sausage with the chopped onion until the meat is no longer pink. 1 pound ground Italian sausage, ½ onion
- Stir in the Dijon mustard, garlic powder, oregano, thyme, basil, onion powder, salt, and pepper. 1 tablespoon Dijon mustard, 1½ teaspoons garlic powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, ½ teaspoon dried basil, ½ teaspoon onion powder, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Once the sausage is browned and seasoned, add in the diced tomatoes, tomato paste, lasagna noodles, and beef broth. 28 ounces diced tomatoes, 6 ounces tomato paste, 8 lasagna noodles, 6 cups low-sodium beef broth
- Bring the mixture to a boil. Cover, turn down the heat, and cook until lasagna noodles are softened, about 12-15 minutes.
- While the noodles cook, take the mozzarella cheese and ricotta cheese and mix them together in a separate bowl. 1 cup freshly shredded mozzarella cheese, ½ cup ricotta cheese
- To serve, ladle the soup into bowls and add a spoon full of cheese mix on the top and garnish with the shredded basil. Shredded basil leaves
Video
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
