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Lasagna Soup

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Note: This post first appeared on September 24, 2011. The photography got updated! Enjoy!

Spring weather is interesting. It’s like a roller coaster of temperatures. I thought for sure that we wouldn’t have to turn the heat on again this season but we had to last night. It got SO cold and we just couldn’t hold out anymore. It sucks because I was ready for sunshine and warm weather.

However, it’s supposed to be in the 90’s starting on Thursday. Maybe this past week was winter’s last breath? Holding itself out for as long as it could!

Given the drop in the temps, I felt that soup was very appropriate to warm ourselves up. This lasagna soup is basically the ultimate warm yourself up soup!

Jason called this “Italian chili” but I like to just call it lasagna soup. I love the broken lasagna noodles throughout the soup and you could honestly use ricotta cheese instead of the mozzarella on top if you really wanted to be a little more authentic to lasagna.

If you’re craving lasagna and not wanting all the layering work, this lasagna soup is a great alternative!

But if you’re up for some serious lasagna making, I’ve got spicy meaty lasagna or an ultimate skillet lasagna. Either one you choose, you’ll be happy with a full belly :)

Lasagna Soup

The perfect soup when you're craving pasta and soup! It's great for a chilly day!
5 from 1 vote
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8
Author: Julie Chiou
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  • 1 pound hot Italian sausage, casings removed
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 3 cloves of garlic, minced
  • 1: 32 ounce container of low sodium chicken broth
  • 1: 15 ounce can of petite diced tomatoes, most of the liquid drained
  • 2 cups tomato sauce
  • ¼ teaspoon crushed red pepper flakes
  • ½ teaspoon salt
  • 6-7 lasagna noodles broken into pieces
  • ½ cup of fresh grated Parmesan cheese
  • Shredded mozzarella cheese
  • Toasted crostini or bread slices, optional
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  • In a large pot, add some olive oil and cook the sausage, onion, garlic, and bell peppers over medium high heat. Cook until the sausage is crumbled and browned.
  • Add the chicken broth, tomato sauce, diced tomatoes, salt, and crushed red peppers.
  • Bring to a boil then reduce the heat and simmer, stirring occasionally for about 20 minutes.
  • Add the noodles and Parmesan cheese and simmer, stirring occasionally, until the soup thickens and the noodles are tender, about 10-12 minutes.
  • If your soup is not as thick as you'd like, you can always add some cornstarch to it (remember to mix the cornstarch with water, don't just put cornstarch in the soup).
  • Serve with toasted crostini or bread slices, if using, and top soup with a heaping amount of shredded mozzarella.

Recipe Notes

Source: Deen Bros



Serving: 1 serving | Calories: 441 kcal | Carbohydrates: 28 g | Protein: 26 g | Fat: 24 g | Fiber: 3 g | Sugar: 5 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Soup
Cuisine: American
Keyword: lasagna
Recipe Rating


Tuesday 5th of March 2019

I made this the other day and it was a hit! Two of my favorite things...easy and delicious. The heat from the spicy sausage and red pepper flakes was perfect. I had the leftovers for lunch the next day and it was just as good if not better. Definitely going into the rotation!

Julie Wampler

Wednesday 6th of March 2019

Thanks for the feedback, Ellen! I love your addition of red pepper flakes and spicy sausage!

Marla Meridith

Thursday 27th of April 2017

This soup would be great here in the mountains!

Jenny Flake

Thursday 27th of April 2017

Such a fun soup!! Love!

Sommer @aspicyperspective

Wednesday 26th of April 2017

I want a large bowl of this tasty soup!

Kevin @ Closet Cooking

Wednesday 26th of April 2017

Yum! I want a bowl of this soup!