Layered Pasta Soup Recipe

There’s something about a steaming bowl of soup that just hits the spot, especially on those cold, crispy nights when all I want is comfort food that feels like a warm hug. But let me tell you — this isn’t just any soup. It’s my go-to recipe for lasagna soup, and trust me, it’s a total game-changer. Imagine all the rich, savory flavors of your favorite lasagna, but in a cozy, spoonable form — and ready in about 30 minutes! My kids ask for this all the time, and honestly, it’s become a family tradition to whip it up on busy weeknights when everyone’s starving and cranky. The smell alone brings everyone rushing to the kitchen, and the best part? It’s almost impossible to mess up. If you love the idea of lasagna but want something less heavy and more practical for weeknight dinners, you’re going to adore this recipe. Plus, it’s a crowd-pleaser — even my vegetarian friends love tossing in their favorite plant-based meats or extra veggies. Grab your pot, and let’s dive into something that’s as satisfying to make as it is to eat!

What is Lasagna soup?

Think of it as the lovechild of lasagna and your favorite comforting soup — a cozy bowl full of rich tomato broth, gooey melted cheese, and tender, seasoned ground meat or sausage. The name pretty much says it all: it combines all the best flavors of that classic Italian dish into a one-pot meal that’s simple enough for a weeknight but special enough to serve to guests. It’s essentially a deconstructed lasagna, but with a lot less fuss. Instead of layering and baking, you’re simmering everything together to create a flavor explosion that’s warm, hearty, and totally addictive. It’s a perfect meal for those nights when you’re craving something filling but don’t want to spend hours in the kitchen. And the cherry on top? You get all the cheesy goodness—think ricotta, mozzarella, and Parmesan—all melted into that luscious, flavorful broth. It’s comfort food with a little bit of a kick, and once you try it, you’ll wonder why you didn’t make this sooner.

How do I make lasagna soup?

Quick Overview

This lasagna soup is as straightforward as it sounds — a one-pot wonder that combines browned sausage or ground beef, garlic, canned tomatoes, and broth, all simmered to perfection. Meanwhile, you cook your pasta separately to avoid sogginess, then toss it into the soup just before serving along with dollops of ricotta, a sprinkle of mozzarella, and fresh basil. The beauty of this method? You control the texture and flavor, and it’s ready in about 30 minutes. Perfect for those nights when time is tight but craving something hearty! The best part? You get all the delicious layers of lasagna without all the fuss of baking multiple layers. Just serve straight from the pot, top with cheese, and enjoy a bowl of pure comfort.

Ingredients

For the main soup base:
– 1 pound Italian sausage (or ground beef/turkey) — I love spicy Italian sausage for an extra kick.
– 4 cloves garlic, minced — Fresh garlic truly makes all the difference.
– 1 (28-ounce) can crushed tomatoes — Go for good-quality crushed or pureed tomatoes.
– 4 cups chicken or vegetable broth — Homemade if you’ve got it, but store-bought works beautifully.
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– Salt and pepper to taste
– Pinch of red pepper flakes (if you like a bit of heat)

For the Pasta:
– 8 ounces of your favorite pasta (penne, rotini, or mini shells work great)
– Salt for water

For the Cheesy Topping:
– 1 cup ricotta cheese — makes it creamy and authentic.
– 1 cup shredded mozzarella — for that gooey, melty finish.
– Fresh basil or parsley for garnish
– Grated Parmesan (optional but highly recommended)

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Heat a large soup pot or Dutch oven over medium heat. Add a splash of olive oil and wait until it’s shimmering. Once hot, toss in your sausage, breaking it apart with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary, but leave a little for flavor. Meanwhile, prep your garlic and set aside. Trust me, minced garlic cooks quickly and can burn if added too early, so I usually toss it in when the sausage is almost done.

Step 2: Mix Dry Ingredients

No dry ingredients needed here besides the herbs — but if you’re using dried oregano and basil, I like to sprinkle those over the sausage as it browns to bring out their aromatics. This is a quick step but helps layer those flavors beautifully.

Step 3: Mix Wet Ingredients

While the sausage is browning, open your canned tomatoes and broth. I prefer crushed tomatoes because they dissolve easily into the broth, giving a smooth, rich base. Once the sausage is ready, add the garlic and cook for just a minute until fragrant — you’ll love the smell that fills your kitchen!

Step 4: Combine

Pour in the crushed tomatoes and broth, stirring everything together. Add your oregano, basil, salt, pepper, and red pepper flakes if you like it spicy. Bring the mixture to a gentle simmer — don’t rush this step. I usually turn down the heat and let it simmer for about 15-20 minutes, uncovered, to let flavors meld perfectly. Be cautious not to over-simmer or the tomatoes can get too thick.

Step 5: Prepare Filling

While the soup simmers, boil your pasta in salted water until just al dente. Remember, it’ll absorb some broth, so don’t overcook it. Drain and set aside. In a small bowl, mix up your ricotta, and if you want extra flavor, stir in a pinch of salt, pepper, and chopped herbs. This adds a fresh, creamy touch that’s just divine.

Step 6: Layer & Swirl

Once your soup has simmered and tastes rich and tomatoey, stir in the cooked pasta. Then, gently dollop your ricotta mixture on top and swirl it in with a spoon — don’t overmix! You want beautiful marbled swirls of cheese and tomato. Finish with shredded mozzarella, which will melt into a cheesy blanket on top.

Step 7: Bake

If you’re feeling extra indulgent, turn on your oven broiler for a couple of minutes to bubble and brown the cheese on top. Keep a close eye so it doesn’t burn! Otherwise, just serve straight from the pot once the cheese is melted and gooey.

Step 8: Cool & Glaze

Serve immediately, garnished with fresh basil or parsley. No need to wait for it to cool — it’s best enjoyed hot and bubbly. If you plan to make leftovers, wait until it cools completely before storing.

Step 9: Slice & Serve

Since this isn’t a layered lasagna, slicing isn’t necessary, but I do like to serve it in big bowls, topped with extra cheese and herbs. It’s perfect with crusty bread or a simple green salad to round out the meal.

What to Serve It With

This lasagna soup is versatile — I love to pair it with a fresh, crunchy side salad for a light contrast, or with garlic bread for that classic Italian vibe. It’s equally cozy for a casual weeknight dinner or a more festive weekend meal. Sometimes, I serve it with a glass of red wine and a sprinkle of crushed red pepper for a little heat. And if I have extra ricotta, I like to serve a dollop alongside the bowl for extra creaminess. My family enjoys it with a side of roasted veggies or even a simple charcuterie platter when friends come over. It’s truly a crowd-pleaser, and I’ve made this for everything from rainy day family dinners to casual potlucks, and it always disappears in minutes!

Top Tips for Perfecting Your Lasagna Soup

Over the years, I’ve picked up a few tricks that help make this soup shine every time. First, when selecting your sausage, spicy Italian adds a lovely kick, but feel free to go mild or swap with turkey or chicken for a lighter version. I’ve tested this with vegetarian crumbles, and it also works beautifully — just sauté them until lightly browned.

As for the pasta, I prefer to cook it separately — this way, it doesn’t get mushy and absorbs less broth, keeping everything fresh and tender. Trust me, mixing cooked pasta into hot soup can cause sogginess if you’re not careful, so don’t skip this step!

Swirling in the ricotta is a game-changer — I used to just stir it all together, but the pretty marbled effect makes the dish feel extra special. For visual appeal, I sometimes sprinkle a little crushed red pepper and extra cheese on top before broiling. And speaking of broiling, a quick blast under the broiler gives that perfect cheesy, bubbly crust, but remember to keep a watchful eye so it doesn’t burn.

Whenever I’m experimenting with ingredient swaps, I’ve found that canned fire-roasted tomatoes give a smoky depth, and adding some chopped spinach during the last few minutes boosts the greens’ flavor and nutrients. It’s all about adjusting to your taste and what’s in your pantry. I’ve also accidentally added too much broth once and learned that a splash of heavy cream at the end makes it extra luscious, but honestly, the broth alone is rich enough for most days.

In the end, this recipe is forgiving — no matter what tweaks you make, it’s going to turn out delicious. Just remember to taste as you go, and don’t be afraid to add a little extra cheese or herbs. That’s what makes cooking fun!

Storing and Reheating Tips

This soup stores like a dream; I usually make a big batch on Sunday and enjoy leftovers all week. Let it cool completely before transferring it to airtight containers. As long as it’s refrigerated, it stays fresh for up to 3 days. Just give it a good stir, and if it looks a little thick, add a splash of broth or hot water when reheating to loosen things up.

For freezing, I suggest portioning it into freezer bags or containers, making sure to leave some space for expansion. It keeps well for up to 3 months. Thaw in the fridge overnight, then reheat on the stove over low heat, stirring occasionally. You might want to add fresh cheese or herbs after reheating to freshen it up. I’ve found that the flavors actually deepen over time, so it’s worth making in advance for busy weeks.

Regarding the glaze, I usually don’t keep it on the leftovers; I prefer to add fresh cheese or herbs when serving. If you like that crispy, cheesy topping, I recommend broiling just before serving, right after reheating. That way, it’s still beautifully melty but with a hint of baked goodness.

Frequently Asked Questions

Final Thoughts

I honestly can’t recommend this lasagna soup enough — it’s become a staple in my house because it hits all the right notes: rich, flavorful, quick to make, and endlessly customizable. Over the years, I’ve tweaked the ingredients to suit different tastes and what’s in my pantry, and each version turns out just as comforting as the last. Whether you’re looking for a cozy weeknight dinner or something to impress guests with minimal effort, this soup is a winner. The smell alone will make your kitchen feel like an Italian trattoria, and I promise, once you take that first spoonful, you’ll be hooked. Give it a try and let me know how you customize yours — I’d love to hear your twists! Happy cooking, and I can’t wait to hear how your lasagna soup turns out!

lasagna soup

A hearty and comforting lasagna soup with Italian sausage, noodles, and melty cheese.

Prep : 10 Total : 25 minutes

Rate Pin Share Recipe Print Recipe

Ingredients

  

1x2x3x

Main Ingredients

• 1 pounds hot Italian sausage
• 1 pounds ground beef
• 2 cups chopped onions
• 4 cloves garlic, minced
• 2 tablespoons Italian seasoning
• 0.5 teaspoon crushed red pepper flakes
• 6 ounces tomato paste
• 29 ounces diced tomatoes with garlic (fire-roasted if available)
• 8 cups chicken broth
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper, freshly ground
• 8 ounces mafalda pasta or curly pasta
• 8 ounces ricotta cheese
• 2 ounces Parmesan cheese
• 2 ounces fresh Mozzarella, shredded

Instructions

 

Preparation Steps

• In a large pot, cook the sausage and ground beef over medium-high heat until browned. Add onions and garlic, cooking until softened. Stir in Italian seasoning and red pepper flakes.
• Add tomato paste, diced tomatoes, chicken broth, salt, and black pepper. Bring to a simmer and add pasta. Cook until noodles are tender, about 8-10 minutes.
• While the pasta cooks, combine ricotta, Parmesan, and shredded Mozzarella in a small bowl.
• Serve the soup in bowls and top each with a generous spoonful of cheese mixture.

Notes

Enjoy this comforting bowl of lasagna soup topped with melty cheese and served with crusty bread.