easy lasagna soup

Everything you love about lasagna – all in one bowl of soup! Loaded with chicken sausage, lasagna noodles, marinara and cheese. It's easy, filling, hearty and perfect for a cold winter night.

Lasagna Soup

For the soup

cooking spray

oz sweet Italian chicken sausage (casing removed)

onion (chopped)

garlic

parsley

low-sodium (fat-free chicken broth*)

water

quick marinara sauce

bay leaves

black pepper

tbsp part skim shredded mozzarella cheese*

ricotta cheese

tbsp grated parmesan cheese

basil chiffonade

*check labels for gluten free

Heat a large soup pot or Dutch oven over medium heat, spray with oil and add the sausage; cook until browned, breaking it up as it cooks with a wooden spoon about 4 to 5 minutes.

Add the chopped onion and crushed garlic and cook 2 to 3 minutes.

Add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper and bring to a boil; cover, reduce heat and simmer about 30 minutes.

In a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix.

Add the broken pasta and cook uncovered according to package directions.

Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top.

Stove Top Directions:

Heat a large nonstick skillet over medium-high heat, spray with oil and add the sausage; cook until browned, breaking it up as it cooks with a wooden spoon about 3 to 4 minutes. Add the chopped onion and crushed garlic and cook until soft, about 3 to 4 minutes.

Transfer to the slow cooker and add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper. Cover and set the slow cooker to low 8 hours or high 4 hours.

Meanwhile, in a medium bowl combine the ricotta, parmesan, and 2 tablespoons of the parsley and mix well; set aside until the soup is ready.

About 30 minutes before the soup is ready, remove the bay leaves and add the broken pasta, cover and cook until the pasta is cooked, about 30 minutes. Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top.

Slow Cooker Directions:

Press saute on the Instant Pot and spray with oil. Add the sausage and cook until browned, breaking it up as it cooks with a wooden spoon about 4 to 5 minutes.

Add the chopped onion and crushed garlic and cook 2 to 3 minutes. Press cancel to shut off.

Add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper; cover and cook high pressure 15 minutes.

In a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix. Set aside.

Use the natural or the quick release method, then open the pot. Add the broken pasta, cover and cook high pressure 3 minutes. Use the quick release method to open the pot.

Instant Pot Directions:

This healthy, easy lasagana soup packs lots of goodness and flavor from ground turkey; rich tomato-based broth with Mediterranean herbs and spices; and a dollop of part-skim ricotta mixture for a creamy finish. The perfect weeknight dinner in one pot!

Options to make this lasagna soup in both the crock pot and pressure cooker included.

Turkey Lasagna Soup

Extra virgin olive oil

yellow onion, finely chopped

lb turkey

garlic cloves,

Salt and pepper

chicken broth (or vegetable broth)

all-natural Tomato Sauce, no salt added

dry bay leaves

oregano

tsp sweet paprika

tsp sugar

oz broken lasagna noodles

cheese

tbsp part-skim shredded mozzarella

packed, chopped fresh basil

In a large Dutch oven or heavy pot like this one, heat 2 tbsp olive oil over medium heat until shimmering but not smoking. Add onions and garlic. Cook 4 minutes, stirring regularly, until fragrant.

Add ground turkey, and cook stirring regularly until browned (or fully cooked through). Season with salt and pepper.

Add broth, water, Pomi tomato sauce, bay leaves, oregano, paprika, and sugar. Stir to combine.

Bring to a boil for 4 minutes, then turn heat to low. Cover and cook for 15 more minutes.

Uncover, add pasta, and raise the heat and cook according to package until pasta reaches al dante. Stir in parsley and basil.

Make the ricotta-Parmesan topping. In a small bowl, combine ricotta cheese, Parmesan and 1 tbsp olive oil. Mix

Transfer lasanga soup to serving bowls. Top each bowl with a sprinkle of mozzarella and the ricotta-Parmesan topping. Enjoy hot.

Thanks for including how to make this In the crock pot! It’s delicious!

I loved it! Really comforting for the whole family!

Such a great recipe and so perfect for winter! Love it!

Lasagna is always a fan favorite in my home, but what I love is that it's all done in one pot!  Tasty and easy cleanup - perfect for my busy weekdays!!

I really love this soup especially during the holidays and cold winter days. When I think there's no time to fix a good meal for the family this soup recipe saves the day! It's got all the flavors of my favorite lasagna but made in half the time. And love that little dollop of ricotta added to the mix. This is my new favorite go-to recipe.

The instructions are easy to follow and this soup is so hearty. Delicious.

Thanks for the instructions for pressure cooker and slow cooker. And I love that there is an option to make this vegetarian friendly. :)

I really like that you used ground turkey in this. It looks so delicious and ti's such a perfectly hearty meal.

I love lasagna soup.  I only started making it recently but it is such a comforting and delicious variation.  This looks beautiful!

This lasagna soup is delicious and it tastes great with turkey.

This turkey lasagna soup is going to be a family favorite at our house.  I love that you gave several different ways to cook it.

So far, every single one of Suzy's recipes that I have tried has been a five star meal. I am loving them! This soup was no exception. I did it as a vegetarian version, only instead of protein crumbles, I diced up a portobello mushroom cap and sauteed it when I would have added the meat. Even my ultra picky eater daughter-in-law loved it. Another smash hit for the Mediterranean Dish! A great big Thank you! to Suzy.

Another amazing recipe!  This is one of my family’s favorites...made it for Christmas for the in-laws and they loved it as well!  A definite keeper recipe, thanks again!

This was amazing!! I used dried herbs and the taste was fantastic. Thanks for a great recipe!

This lasagna soup recipe is hearty, filling, and loaded with Italian sausage, lasagna noodles, and a delicious tomato broth. The cheesy toppings make this soup extra amazing.

Italian sausage

onion

garlic (minced)

(28 fluid ounce) can crushed tomatoes

beef broth

Italian seasoning

lasagna noodles

basil (torn/sliced thin)

Salt & pepper (to taste)

Toppings: ricotta, grated parmesan cheese, shredded mozzarella (to taste)

Add the sausage meat to a large soup pot (take sausage meat out of casings if using whole sausages). Brown the sausage for 5 minutes, over medium-high heat, breaking it up with your spoon as you go along. If there&#039;s a lot of excess fat, drain it (I didn&#039;t).

Add the onion and garlic, and continue cooking for 4-5 minutes.

Stir in the crushed tomatoes, beef broth, water, Italian seasoning, and lasagna noodles. Increase the heat to high and bring the soup to a boil.

Reduce the heat so it&#039;s gently boiling, and let it simmer (covered, with the lid slightly ajar) for about 15 minutes or until the pasta is tender. I stir it a few times just to ensure the pasta isn&#039;t sticking to the bottom of the pot.

While the soup&#x27;s cooking, prep your toppings.

Stir in the basil and season with salt &amp; pepper as needed. Dish the soup up and top each bowl with a dollop of ricotta and a small handful of mozzarella and parmesan (go as easy or generous as you want).

This easy lasagna soup recipe is loaded with veggies and uses half mushrooms and half ground beef as the base. It has the same great tastes as lasagna but takes less time and effort to prepare.

One Pot Lasagna Soup

extra virgin olive oil

white button mushrooms (chopped)

beef

tomato paste

basil

salt

red pepper flakes

tomatoes

chicken stock

spinach

ricotta cheese (for serving)

mozzarella cheese (for serving)

Warm the olive oil in a large pot or Dutch oven over medium heat. Add the onion, mushrooms, and ground beef. Break the beef up with a spoon, and cook for about 5 to 7 minutes until the beef is browned and the veggies are fragrant. Drain any excess grease.

Stir in the minced garlic, tomato paste, basil, oregano, parsley, salt, pepper, and red pepper flakes. Cook for 1 to 2 minutes until fragrant.

Pour in the diced tomatoes with their juices and chicken stock. Increase heat to bring the soup to a boil.

When the soup is boiling, add the broken lasagna noodles. Reduce the heat slightly the maintain a gentle boil, and let the noodles cook until al dente. This should take about 13 to 15 minutes. Be sure to stir the soup frequently to prevent the noodles from sticking to each other. If the soup is crowded and you feel like you need a little more liquid, add an extra cup of broth or water at this time.

Stir in the chopped spinach and let it cook for a couple of minutes until wilted.

Ladle the soup into bowls, and top with a dollop of ricotta cheese and a sprinkle of mozzarella cheese.

Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!

This soup is truly like lasagna in a bowl. It’s packed with the familiar flavors of lasagna, with an ooey-gooey cheesy yum that gets stirred in right before eating. It&#x27;s a fantastic comfort meal!

c. shredded mozzarella cheese (If you can find shredded whole milk mozzarella, use that!)

ricotta

c. Parmesan cheese

kosher salt

black pepper,

olive oil

1-1/2 lbs. Italian sausage

yellow onion, chopped (about 3 c. chopped)

garlic cloves, minced

T. tomato paste (add more for even deeper tomato flavor)

c. low-sodium chicken stock

mafalda pasta

basil leaves, sliced thinly

https://mediavine-res.cloudinary.com/video/upload/bnhuat4f355wow09lo3l.mp4

This easy Lasagna Soup has everything you love about lasagna, all in one bowl! It's the original lasagna soup recipe and the ultimate comfort food with a fantastic ooey-gooey cheesy yum. Recipe includes directions for stovetop, Crock-Pot, and Instant Pot!

The BEST Lasagna Soup

This Creamy Alfredo Lasagna Soup is packed with sausage, mushrooms, spinach, and lasagna noodles, all in a rich parmesan cheese broth. This hearty, warming soup is perfect for cold winter months,

Creamy Alfredo Lasagna Soup

lb ground sausage

mushrooms

baby spinach

chicken broth

lasagna noodles broken

butter

flour

milk

Parmesan grated

Brown ground sausage in a large saucepan over medium heat. Add onion and mushrooms; cook 5-6 minutes over medium-low heat.

Add garlic and spinach and cook for 1 minute while stirring.

Add chicken broth and simmer for 5 minutes.

Add broken lasagna noodles, oregano and basil and bring to a low boil.

Cook for 10-12 minutes or until the noodles are tender.

Meanwhile, in a skillet over medium-low heat, melt butter. Whisk in flour and continue cooking for 1 minute; whisking constantly. The butter/flour mixture should be bubbling.

Slowly whisk in milk until mixture is smooth and thickened; about 3-5 minutes.

Turn off heat and slowly whisk in Parmesan cheese. If cheese is not melting place over very low heat and whisk constantly. When Parmesan is fully melted and mixture is creamy, slowly add to soup mixture whisking in.

So easy to make and very filling.  I will be making this all the time in the winter.  Love it.

I made this tonight. It’s delicious. I did  use almond milk and coconut milk instead of milk. Slight dairy issues. It would be especially good during the winter. I also used hearts of palm pasta due to gluten issues. Still super delish !

Delicious and the whole family loved it! I used more ground Italian sausage and lasagna noodles than it called for which meant more broth but otherwise followed exactly and I definitely will make this again!! Yum

Instant Pot Lasagna Soup is loaded with pasta and beef in a creamy tomato broth. Make it for a quick, easy meal the whole family will love!

Instant Pot Lasagna Soup Recipe

onion (diced (2 cups))

14.5 ounce can fire roasted tomatoes

Mafalda corte pasta (8 ounce (or bow-tie))

heavy cream

mozzarella cheese

parmesan cheese

basil (chopped)

Set the instant pot to sauté and add the oil and onions.

Cook for 2-3 minutes until the onions begin to soften then add the beef. Cook until the beef is no longer pink. If the beef has released more than a tablespoon of fat, carefully drain before proceeding.

Add the tomato paste, garlic, oregano and basil to the beef and stir to mix, then add the chicken broth, tomatoes and pasta. Stir well then place the lid on the pot and turn the valve to seal and set to high pressure for 4 minutes.

When the timer has completed, turn the valve to release the pressure.

Add the heavy cream to the pot and stir to combine. Season with salt and pepper to taste.

In a small bowl, mix the ricotta and mozzarella cheese.

Ladle soup into bowls, add a large spoonful of the ricotta mixture and sprinkle with parmesan and fresh basil.

This Easy Lasagna Soup recipe is everything you love about traditional lasagna without all the work. A flavorful tomato broth is studded with Ground chicken, vegetables and tender lasagna noodles.  Top it off with creamy ricotta cheese and parmesan for an incredible lazy lasagna soup that only takes 40 minutes to prepare.

Easy Lasagna Soup

chicken

½ medium yellow onion (chopped)

celery

28 oz. can crushed tomatoes

bay leaf

Italian seasonings

rosemary

thyme

ricotta (to serve)

parmesan cheese (to serve)

basil (to garnish)

Heat a heavy bottom pot; add oil followed by ground chicken, break it up the chicken and cook for 5 minutes.

Add the onion, celery and garlic and cook for 4-5 minutes until the onion softens.

Stir in the chicken broth, crushed tomatoes, bay leaf, oregano, Italian seasonings, rosemary, thyme, basil, black pepper and salt. Bring it to a boil.

Add the lasagna noodles; cover and cook the soup for 12-15 minutes until the pasta is cooked through on a medium flame.

Once done, serve the lasagna soup in a bowl topped with a spoonful of ricotta cheese, parmesan cheese and garnished with fresh basil.

Hearty lasagna soup brings Italian comfort directly to your kitchen with layers of rich flavors melding in one delightful bowl. Cheesy, herb-infused broth and tender pasta create a soul-warming meal you'll crave again and again.

The BEST Lasagna Soup Recipe

beef sausage

onion,

garlic,

broth

red pepper flakes (optional)

(226 grams) lasagna noodles,

Parmesan cheese

Warm olive oil in a spacious pot over medium flame, introducing ground meat and sautéing until deeply browned, methodically fragmenting with a wooden utensil.

Incorporate finely chopped onions and minced garlic, gently sweating until translucent and aromatic.

Pour in savory broth, crushed tomatoes, concentrated tomato paste, herbaceous Italian seasoning, fiery red pepper flakes, and essential seasonings, escalating heat to achieve a rolling boil before reducing to a gentle simmer for approximately 10 minutes.

Introduce fragmented lasagna noodles, allowing them to tenderly cook while occasionally stirring to prevent adhesion, roughly 10-12 minutes.

Prepare a quick ricotta mixture by whisking cheese with a delicate salt enhancement.

As noodles reach perfect consistency, fold in mozzarella and Parmesan, creating a luxuriously melted and velvety texture.

Top 12 easy lasagna soup recipes from across the web

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Lasagna Soup

Top 12 easy lasagna soup recipes from across the web

The most viewed easy lasagna soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lasagna Soup

Turkey Lasagna Soup

Lasagna Soup

One Pot Lasagna Soup

Lasagna Soup

Creamy Alfredo Lasagna Soup

Creamy Alfredo Lasagna Soup

Instant Pot Lasagna Soup Recipe

Easy Lasagna Soup

The BEST Lasagna Soup Recipe

Best Lasagna Soup Recipe

Lasagna Soup

The most viewed easy lasagna soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine