If you have ever dreamed of biting into a warm, comforting lasagna but wished for something a little quicker and less fussy, this Lasagna Soup Recipe is going to be your new best friend. Imagine all the rich, vibrant flavors of classic lasagna—savory Italian sausage, tender pasta, aromatic herbs, and creamy cheese—but served steaming hot in a bowl that’s perfect for cozy nights in. It’s hearty, indulgent, and surprisingly easy to make, bringing a fresh twist to one of everyone’s favorite Italian classics.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the key to this Lasagna Soup Recipe. Each one plays an essential role: from the robust Italian sausage that builds the base flavor to the silky mascarpone that adds creamy richness at the end. Together, they create a harmony of textures and tastes that feels both familiar and exciting.
- 10 uncooked lasagna sheets: Breaking these into pieces gives you the perfect pasta bite in every spoonful.
- 2 tablespoons olive oil (divided): Used to soften veggies and keep pasta from sticking.
- 3 cups mirepoix: A classic mix of carrots, celery, and onions; the flavor foundation of the soup.
- Salt and pepper: Essential for seasoning and bringing out every flavor.
- 1 pound ground Italian sausage: Adds a deep, savory meatiness with fragrant herbs and spices.
- 1 tablespoon minced garlic: For that aromatic punch that complements the sausage perfectly.
- 1 teaspoon Italian seasoning: A blend of dried herbs that evokes the essence of Italy.
- 1 teaspoon fennel seed: Gives a subtle anise-like sweetness that elevates the sausage flavors.
- 1 bay leaf (optional): Adds a gentle earthiness during simmering.
- 1 (6-ounce) can tomato paste: Concentrated tomato goodness that deepens the soup’s color and tang.
- 1/3 cup flour: For thickening the broth to a luscious consistency.
- 6 cups chicken stock (or broth): The hearty liquid base that brings everything together.
- 2 cups heavy cream: Makes the soup luxuriously creamy without overwhelming the other flavors.
- 3 cups baby spinach (coarsely chopped): Brightens the dish with a pop of color and fresh, leafy goodness.
- Mascarpone cheese: Dolloped on top for smooth, slightly sweet richness.
- Fresh basil leaves (thinly sliced, optional): Adds a fragrant, herbaceous finish that feels like an Italian garden in a bowl.
How to Make Lasagna Soup Recipe
Step 1: Brown the Sausage and Sauté Mirepoix
Start by heating 1 tablespoon of olive oil in a large pot over medium-high heat. Toss in the mirepoix and season with salt and pepper—about 1 teaspoon of salt and half a teaspoon of pepper give just the right balance. Cook this mixture for 4 minutes until the veggies soften and begin to release their sweetness. Push the vegetables to one side of the pot and add your ground Italian sausage. Sear it until caramelized and browned, then crumble it apart as it cooks. If any excess grease accumulates, drain it off to keep the flavors bright.
Step 2: Add Garlic, Herbs, and Tomato Paste
Now stir in the minced garlic, Italian seasoning, fennel seed, and tomato paste. Keep stirring constantly for 3 to 5 minutes until the garlic is fragrant and the tomato paste darkens slightly—this deepening color means the paste is caramelizing, adding depth and richness to your soup’s flavor.
Step 3: Thicken and Simmer the Soup
Sprinkle the flour evenly over the sausage and veggies, stirring continuously for about 60 seconds to cook out the raw flour taste. Next, gradually pour in your chicken stock, stirring to scrape up any tasty browned bits stuck to the pot. Toss in your bay leaf for a hint of earthiness if you’re using one. Bring everything to a boil, then reduce the heat and let it simmer uncovered for 15 minutes. Stir occasionally to keep the flavors melding beautifully.
Step 4: Cook the Pasta
While the soup simmers, bring a separate large pot of water to a rolling boil. Salt it generously with about 1 tablespoon of salt, then add your broken lasagna noodles. Cook according to package instructions until just tender. Drain and rinse quickly under cold water to stop the cooking, then toss with the remaining tablespoon of olive oil to prevent them from sticking. Set aside with a grin—you’re almost there!
Step 5: Finish with Cream and Spinach
Lower the heat on your soup and stir in the heavy cream, allowing it to reach a gentle simmer. Watch as the broth thickens slightly, becoming luxuriously creamy. Then add the chopped baby spinach and cook for another 1 to 2 minutes until it wilts, adding vibrant color and freshness to the pot.
Step 6: Assemble and Serve
Finally, spoon some cooked lasagna noodles into each serving bowl, ladle the rich soup over them, and stir to combine. Dollop a generous spoonful of mascarpone cheese right on top, sprinkle with grated Parmesan if you like, and finish with a shower of fresh, thinly sliced basil leaves. Grab a spoon and get ready to savor the ultimate cozy comfort food experience.
How to Serve Lasagna Soup Recipe
Garnishes
Adding the right garnishes can take your Lasagna Soup Recipe from delicious to unforgettable. A generous spoonful of mascarpone cheese melts luxuriously into the hot broth, adding creamy indulgence. Fresh basil adds a bright, herbaceous aroma, while a sprinkle of Parmesan gives a salty, nutty finish. You might also try red pepper flakes if you crave a little heat or a drizzle of good-quality olive oil for extra richness.
Side Dishes
This soup truly stands on its own as a hearty meal, but I love pairing it with crusty garlic bread or a crisp green salad with a simple vinaigrette. The garlic bread soaks up every last drop, and the salad offers a refreshing counterpoint to the creamy soup. For a playful twist, cheesy breadsticks or roasted vegetables make wonderful companions as well.
Creative Ways to Present
For a fun dinner party, serve the soup in mini bowls or even clear glass mugs to showcase those beautiful layers of pasta, sausage, and spinach. You could also offer small ramekins of mascarpone and basil on the side for guests to customize their bowls. If you’re feeling particularly creative, a sprinkle of toasted pine nuts or a swirl of pesto can add a unique spin that delights the eyes and the palate alike.
Make Ahead and Storage
Storing Leftovers
Your Lasagna Soup Recipe leftovers will keep beautifully in the fridge for up to 3 days. Store the soup and pasta separately if you can, to prevent the noodles from becoming mushy. When you’re ready for a comforting second round, simply reheat gently on the stove, stirring often to warm everything evenly and bring those flavors back to life.
Freezing
This soup is freezer-friendly, making it a perfect meal prep option. Freeze the soup base without the noodles and spinach to maintain the best texture. Place in an airtight container or heavy-duty freezer bag, and freeze for up to 3 months. When thawed, add fresh spinach and cooked pasta to revive the soup’s brightness and comforting texture.
Reheating
Reheat gently over low to medium heat, stirring frequently so the cream doesn’t separate and the flavors meld perfectly once more. If reheating from frozen, thaw overnight in the fridge for best results. Add any fresh ingredients like spinach and pasta at the last minute to keep their texture and color vibrant.
FAQs
Can I use ground beef instead of Italian sausage in this Lasagna Soup Recipe?
Absolutely! Ground beef will work well if you prefer a milder flavor. You might want to add a bit more Italian seasoning or fennel seed to mimic the aromatic spices of the sausage.
Is there a vegetarian alternative for this soup?
Yes! You can swap the sausage for a plant-based ground meat substitute or extra mushrooms for a meaty texture. Just adjust seasoning to ensure the flavor remains rich and satisfying.
Do I need to break the lasagna noodles manually?
Breaking the lasagna sheets into bite-sized pieces before cooking helps them cook evenly and become manageable in the soup. It’s easier to eat and keeps every spoonful balanced.
Can I use a different type of cheese instead of mascarpone?
Mascarpone adds a silky creaminess that’s hard to replace, but cream cheese or ricotta are good stand-ins. Parmesan or Pecorino Romano on top brings the sharp, salty note as well.
How spicy is this Lasagna Soup Recipe?
This recipe has a mild to medium spice level thanks to the Italian sausage and fennel seed. You can adjust by using hot sausage or adding crushed red pepper flakes to bring heat.
Final Thoughts
This Lasagna Soup Recipe is an absolute treasure when you want all the beloved flavors of classic lasagna without the fuss of layers and baking. It’s a soul-warming bowl of comfort that feels both indulgent and fresh. Trust me, once you make it, this soup will become a go-to recipe for weeknights or chilly weekends—full of flavor, texture, and so much love. So grab your pot, warm up your kitchen, and dive into the cozy joy this soup brings!
Print
Lasagna Soup Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
Description
This Lasagna Soup recipe transforms traditional lasagna into a comforting, hearty soup perfect for any day. Combining browned Italian sausage, tender pasta, rich cream, and fresh spinach, this dish offers all the flavors of classic lasagna in a warm, easy-to-make soup.
Ingredients
Pasta
- 10 uncooked lasagna sheets
- 1 tablespoon olive oil (for tossing cooked pasta)
- 1 tablespoon salt (for pasta water)
Sauce and Soup Base
- 2 tablespoons olive oil (divided)
- 3 cups mirepoix (diced onions, carrots, and celery)
- Salt and pepper (1 teaspoon salt, 1/2 teaspoon pepper recommended)
- 1 pound ground Italian sausage
- 1 tablespoon minced garlic
- 1 teaspoon Italian seasoning
- 1 teaspoon fennel seed
- 1 bay leaf (optional)
- 1 (6-ounce) can tomato paste
- 1/3 cup flour
- 6 cups chicken stock or broth
- 2 cups heavy cream
- 3 cups baby spinach, coarsely chopped
Toppings
- Mascarpone cheese
- Grated Parmesan cheese
- Fresh basil leaves, thinly sliced (optional)
Instructions
- Brown Sausage and Mirepoix: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the mirepoix and season with salt and pepper. Cook for about 4 minutes until the vegetables begin to soften. Push the veggies to the side, add the Italian sausage, and sear it, crumbling and cooking until deeply browned and caramelized. Drain any excess grease if needed.
- Add Seasonings and Tomato Paste: Add minced garlic, Italian seasoning, fennel seed, and tomato paste to the pot. Cook while stirring constantly for 3 to 5 minutes until fragrant and the tomato paste darkens in color.
- Sauté with Flour and Add Stock: Sprinkle flour over the sausage and vegetables and cook, stirring constantly, for 1 minute to eliminate raw flour taste. Gradually pour in chicken stock while stirring and scraping the bottom to deglaze the pot. Add the bay leaf, bring to a boil, then reduce heat and simmer uncovered for 15 minutes, stirring occasionally.
- Cook Pasta: In a separate large pot, bring 12 cups of water to a boil and add 1 tablespoon salt. Break the lasagna sheets into pieces and cook according to package instructions until al dente. Drain, rinse under cold water for 30 seconds to stop cooking, then toss with the remaining 1 tablespoon olive oil. Set aside.
- Add Cream and Spinach: Stir heavy cream into the soup and bring it to a low simmer, allowing it to thicken slightly. Add the chopped spinach and cook for 1 to 2 minutes until wilted.
- Assemble and Serve: Add cooked pasta to individual bowls, ladle the soup over the top, and stir gently to combine. Garnish with dollops of mascarpone cheese, grated Parmesan, and sliced fresh basil leaves if desired. Serve warm and enjoy your comforting lasagna soup!
Notes
- For a vegetarian version, substitute the sausage with plant-based sausage or extra mushrooms.
- Use low-fat cream or milk for a lighter version, but the soup will be less rich.
- To make ahead, keep the soup and pasta separate until serving to avoid mushy pasta.
- Adding crushed red pepper flakes can add a spicy kick if desired.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
