Lasagna Soup

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Our Lasagna Soup is a longtime family recipe, it‘s savory and perfect on a cold winter day. A classic blend of rich lasagna flavors, in a luscious broth. We use homemade lasagna noodles because they are so damn good! Easy to make and you can get our fresh egg yolk pasta recipe here. But if time is limited, grab a box of Farfalle or Mafalda while you’re at the grocery store.

Overhead of noodles filled Authentic Lasagna Soup.

Chef’s Tip: Easily create deep umami flavor with leftover Parmesan rinds. Toss the cheese rinds into your freezer and use them in a number of dishes to impart wonderful new taste. These rinds are a key ingredient in several of our dishes including this amazing soup and our homemade Italian Red Sauce.  If you’ve been throwing away your rinds, you’ve been missing out on putting them to a delicious second use. 

  • Add them to a jar along with some crushed garlic and rosemary and pour Extra Virgin Olive Oil in up to the neck of the jar. Use for cooking and dipping warm crusty bread. 
  • Add to Risotto or rice when cooking and remove before plating. 
  • Perfect for winter bean soups, remove the rind before serving. 
  • Add to a pot of stock.
  • Toss into stews. 

The stock for this lasagna soup is a robust tomato base fused with fresh herbs, a blend of sweet and hot Italian sausage, cheese and a touch of cream if desired. It shines as the flavors blend and a heady aroma fills the kitchen with the personality of a freshly baked lasagna. That first spoonful piled high with fresh tender noodles, tomatoes, sausage, and a mouth-watering broth will have you hooked!

How Do I Build Flavor in Soup?

There are several steps that will help you build flavor in any soup you make.

  • Sear the Meat: A crucial step in building flavor, often done in batches, using a fiery hot pan. Creating a dark crust that develops a deep savory flavor component. Lay your meat in the hot pan and allow them to sizzle for at least 5 minutes before flipping, when the bottoms have a dark crust and come away easily from the pan then you can flip to the other sides.
  • Sweat the Vegetables: A technique that uses mild heat to soften vegetables and gently draw out their best flavor. Often referred to as aromatics, carrots, celery, onions, shallots and garlic benefit from sweating. Not caramelizing or browning, rather unlocking delicate aromas and breaking down the hard cell walls of these vegetables.
  • Season Every Step of the Way: Adding salt as you cook is imperative to achieve full flavor. Season at every stage of the process! Leaving seasoning till the end of the process will leave a dish flat. Season meat before searing, add salt while sweating your vegetables and remember to taste as you go. Adjusting for flavor as you go allows you to create a bevy of flavors you never thought possible.

Skip store-bought stock and develop flavors with items you already have in your pantry and freezer!

  • Leftover beef or chicken bones
  • 1 large onion
  • 6 large garlic cloves
  • 4 large carrots, broken into pieces
  • 4 large celery stalks, broken into pieces
  • 2 parsnips
  • 2 turnips
  • tomato paste
  • Herbs and other spices of your choice, a few that we always have on hand. Kosher salt, peppercorns, bay leaves, fennel seed, parsley, and thyme. These ingredients can be adjusted to what you have on hand and the flavors you want to achieve. Add them to the process of building flavor and you are on your way to a rich and savory soup.

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Overhead of noodles filled Authentic Lasagna Soup.

How to Make Lasagna Soup

Overhead photo of Lasagna Soup garnished with fresh basil and homemade egg noodles with a scalloped spoon on a gray background.

Lasagna Soup

This Lasagna Soup is a family recipe, it's savory and perfect any day of the year. A classic blend of rich lasagna flavors, in a luscious broth.
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 10 cups
Author: Mean Green Chef


  • 2 tablespoons (30 ml) extra-virgin olive oil plus more for drizzling
  • 1/2 pound hot Italian sausage casings removed
  • 1/2 pound sweet Italian sausage casings removed
  • kosher sea salt
  • 1 large white onion, topped + skinned + 1/4-inch dice
  • 2 teaspoons dried oregano
  • 6 tablespoons tomato paste
  • 6 large garlic cloves crushed + skinned + finely diced
  • 8 cups (2 L) chicken stock, homemade or favorite brand
  • 2 cups (475 ml) water
  • 1 28 ounce can (794 grams) crushed tomatoes, we use Dei Fratelli
  • 1 cup (45 grams) chopped fresh basil plus thinly sliced leaves for topping
  • 1 cup (100 grams) grated parmesan cheese
  • 1/2 cup (120 ml) heavy cream, sub half and half


  • Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  • Add the sausage sprinkle with a dash of kosher salt and brown until crusty bits form on the bottom of the pan. Remove from the Dutch oven and allow to drain on paper towels.
  • Reduce the heat, then cook the onion until softened for about 5 minutes. Add the oregano, and tomato paste, stir until darkened and fragrant, about 3 minutes and then toss in the garlic and saute for an additional 30 seconds.
  • Combine the browned sausage back to the pot.
  • Stir until well blended, taste for flavor. Add more Kosher Sea Salt if necessary. 
  • Pour in the chicken stock, crushed tomatoes, and 2 cup water; increase heat and bring to a slow boil.
  • Stir, reduce the heat, cover and simmer for 1 hour, stirring occasionally.
  • Uncover, stir, and simmer for an additional 20 minutes, slightly reducing the soup. Check for flavor balance.
  • Bring a pot of salted water to a boil and cook lasagna noodles per directions. Drain, and toss with a drizzle of olive oil.
  • Mix in the noodles, basil, parmesan, and heavy cream; simmer 2 more minutes.
  • Serve in warm bowls.
  • Topped with fresh basil and parmesan.


  • Prep time is approximate.
  • To heat soup bowls, place oven-safe bowls into 200°F/93° for 5 minutes. 
  • Store leftovers in the fridge in an airtight container up to 3 days. 
  • Freeze in an airtight container up to 6 months. If storing in the freezer do not add the noodles until you are ready to thaw and reheat the soup. 
Tried this recipe?Let us know how it was!

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Hey there, fellow food enthusiast! Welcome to Mean Green Chef, where every dish tells a story and every recipe is a labor of love. I’m thrilled to share a bit about myself and the journey that led me here, stirring pots and sprinkling spices for over three decades!

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    1. This looks amazing! I love soups, so I will be trying this soon. Pinned it, too!

      1. Thank you so much, Jocelyn! We love soup too and they are a weekly staple. 🙂

    2. I seriously have never heard of Lasagna Soup but wow it looks and sounds amazing!

      1. Hi Deanna, thanks so much it’s delish and perfect on a chilly night! Tastes just like a slice of lasagna 🙂

    3. This look so good! Soups are perfect this time of year!

      1. Thank you Nicki! 🙂 We are serious soup aficionados here and whip up a new batch every week. 🙂

    4. I have never heard of this soup which is surprising but it sounds delicious. Looks easy too which is a huge plus in my book.

      1. Thanks, Monica, it’s surprisingly easy! And the flavor does not disappoint we take the extra step off adding homemade easy egg yolk noodles but it’s divine with boxed noodles too! 🙂

    5. Looks so good! My fiance and I love making our own broth. It adds so much extra flavor!

      1. Hi Katie! 🙂 It’s the best way to build great flavor, and it’s so darn easy too. Well worth the extra effort!

    6. I love the tips of how to add flavor to soups – thanks for the extra tips!

      1. Hey Katie, thanks so much glad that our tips were helpful! 🙂

    7. This looks magnificent! What a perfect soup to make as the cooler weather sets in. Yum!

      1. Hi T.M! 🙂 Thank you for the wonderful compliment! It really is delicious and super easy to make! If you make a batch please be sure and share some photos with us. 🙂

    8. Sounds like a good recipe

    9. This looks so good as no easy! My whole family would love this. I’m excited to try your noodle recipe too!

      1. Hey Kim, thanks so much! It’s super good and so easy please share some pics with us once you make it! 🙂

    10. This looks delicious. How well does it freeze? I make my husband lunches when he’s out of town and he would love this.

      1. Hi Pauline, great question! The soup freezes really well, easily 6 months. You could portion it out have a quick meal for your husband. However, I would keep the noodles separate as any noodle will become mushy after being frozen. You could always get him the No-Boil Noodles from Barilla and he can put those in while heating it up. They’ll work like a charm! 🙂

    11. Looks so delicious, I can smell it. I’m going to try a g/f, d/f version of this. I’ll let you know how it goes. 🙂

      1. That’s awesome Terri, thanks so much! Please be sure and share your version with us too! 🙂

    12. This looks delicious! And the extra tips on making your own broth are appreciated!

      1. Hi Michele, thanks so much! I’m glad that our tips were helpful! 🙂

    13. This looks like a delicious recipe we need to try. I love soups in the fall/winter. I had never heard of a lasagna soup, but I love all things Italian!

      1. Hi Lisa, thanks so much! If you love Italian then you will love love love this soup 😀 We have a major affinity for soup too and it’s especially good during the fall/winter months. If you do make this please be sure and share your photos with us! 🙂

    14. I find it so much easier to think of meals for my family in cold weather because soup is always a good choice. This one looks great!

      1. Hey Christa, there is something special about fall/winter meals for sure. We’re comfort food junkies so this is the perfect season for homey rich foods, we’ll deal with the aftermath later! lol Thanks so much! 🙂

    15. What a perfectly ‘fall’ soup! Looks delicious. I’ll be adding this to my rotation this week. It’s supposed to get into the low 20s in the evenings! Brrrrr

      1. Thanks, Erin! 🙂 this is the perfect fall soup recipe. We miss the cold weather, still near 90° here in SW Florida, to darn hot. Please be sure to tag us @meangreenchef or #meangreenchef!

    16. Susan Franklin says:

      Wow, this looks delicious! I love the extra tips about building the flavors and sweating the vegetables!

      1. Thanks, Susan! Those little extra steps really add up to big flavor! 🙂

    17. This looks so delicious! I agree with you about avoiding store bought broths! I love making my own bone broth for my soup bases.

      1. Thank you, Courtney! Agreed we make pretty much everything from scratch, I use my IP to make bone broth occasionally! Speeds up the process 10 fold! 🙂

    18. I have never eaten lasagna soup, but this looks delicious! I will need to try this on the coming winter months.

      1. Hi Amie! Thanks so much, it’s the perfect cold weather soup! Please be sure to tag us @meangreenchef or #meangreenchef 🙂

    19. This looks delicious! Does it work well as leftovers?

      1. Hi Arianny, thank you! Great question! This soup stays fresh in the fridge 3-4 days and in the freezer up to 6 months.
        If storing in the freezer we recommend not adding the lasagna noodles until reheating, as the noodles will get mushy when frozen. 🙂

    20. Tonya Mickelson says:

      I love lasagna… totally making this sometime!

      1. Hi Tonya, thanks so much! Please be sure to tag us @meangreenchef or #meangreenchef 🙂

    21. This looks absolutely delicious. I love lasagna and I like the idea of finding it’s flavors in a soup.

      1. Thank you, Janine! We love lasagna too, and you get all the same great flavors with this warm bowl of soup. It’s been a family favorite for years ??

    22. This is such an amazing idea!!! I love the section on building flavor. It is so important with soup!

      1. Wow, thank you, Jennifer!!! Yep, building flavor is definitely the key to a great soup! 🙂

    23. This soup looks so good! I need to try this and also the homemade stock. Love that. Thanks for sharing.

      1. Thanks, Kathy! It’s really tasty, please be sure to tag us @meangreenchef or #meangreenchef when you make it! ?

    24. It’s finally starting to feel like fall here. I’m ready for all the comfort food, especially yummy soups. This sounds fantastic!

      1. Thanks, Melanie! 🙂 we hope you try our recipe please be sure to tag us @meangreenchef or #meangreenchef when you do! ?

    25. This sounds delicious! And I love your tips for developing flavor.

      1. Hey Brianna! Thank so much glad that our tips are helpful! 🙂

    26. This soup looks so good! I can’t eat the Lasagna noodles but would substitute for them. We love soups! Thanks for sharing!

      1. Hi Rosanna, thank you! 🙂 Actually, this soup still tastes amazing even without the noodles!

    27. Wow, this sounds so good! I’ve never heard of lasagna soup, but you certainly make me want to try it!

      1. Hi Mary, thank you! We hope you try our recipe please be sure to tag us @meangreenchef or #meangreenchef when you do! ?

    28. I LOVE lasagne! This is such a cool recipe. Definitely 5-stars!

      1. Hi Kathryn, thanks so much!! We love lasagna too! 🙂

    29. I love lasagna! I will need to try this recipe!!

      1. Hi Kirsten! Please be sure and tag us @meangreenchef or #meangreenchef when you do! ? If you have any questions you can always get a quick response on our Facebook Page!

    30. This looks like a great soup for a cold winter’s day! Can’t wait to try it!

      1. Hi Dennis, thanks so much! It’s the perfect fall soup! Please be sure and tag us @meangreenchef or #meangreenchef when you do! ?

    31. These photos really caught my eye! The ingredients look so appetizing I can’t wait to try this!

      1. Thanks so much, Kacey! I love shooting as much as I love cooking 🙂 please be sure to share your results with us!

    5 from 7 votes

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