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Overhead photo of Lasagna Soup garnished with fresh basil and homemade egg noodles with a scalloped spoon on a gray background.
5 from 9 votes

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.
Category Soup
Cuisine American, Italian
Keyword Lasagna Soup
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


  1. Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  2. 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.
  3. 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.

  4. Combine the browned sausage back to the pot.
  5. Stir until well blended, taste for flavor. Add more Kosher Sea Salt if necessary. 
  6. Pour in the chicken stock, crushed tomatoes, and 2 cup water; increase heat and bring to a slow boil.

  7. Stir, reduce the heat, cover and simmer for 1 hour, stirring occasionally.
  8. Uncover, stir, and simmer for an additional 20 minutes, slightly reducing the soup. Check for flavor balance.
  9. Bring a pot of salted water to a boil and cook lasagna noodles per directions. Drain, and toss with a drizzle of olive oil.
  10. Mix in the noodles, basil, parmesan, and heavy cream; simmer 2 more minutes.
  11. Serve in warm bowls.
  12. Topped with fresh basil and parmesan.

Recipe Notes

  • 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.