Best Ever Lasagna Soup Recipe (You'll Want to Eat This Soup for Days) by Erica Kane

Soups Dinner Pasta
9 months ago
Best Ever Lasagna Soup Recipe (You'll Want to Eat This Soup for Days)

This lasagna soup literally tastes like you're eating lasagna in a bowl. Need I say anything more? It's my husband's favorite soup recipe, and I know it will quickly become one of yours.

Here's a pro tip: Make sure to serve this amazing Italian soup in large bowls for dinner because, believe me, you'll want as much as you can shovel in. Enjoy!

Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 1 to 2 hours

Total Time: 1 to 2 hours and 5 minutes
Servings: 6 to 8


  • olive oil
  • 4-5 links sweet turkey sausage (if you prefer, use a spicier variety)
  • 1 1/2 onions, diced
  • 5 cloves garlic, minced
  • 30 ounces (2 15-ounce cans) tomato sauce
  • 42 ounces diced tomatoes (28-ounce can and 14-ounce can)
  • 32 ounces low-sodium chicken broth
  • salt
  • crushed red pepper
  • 1 box lasagna noodles (feel free to use gluten-free or whole-wheat noodles, whatever floats your boat)
  • 1/2 cup basil, chopped
  • 3/4 cup mozzarella cheese, shredded
  • Parmesan cheese, grated, for garnish
  • parsley, chopped, for garnish

Here’s how you make it:

  1. Using a large Dutch oven, cook sausage, onion and garlic over medium-high heat. Cook until the sausage is crumbled and browned, and the onion becomes translucent, approximately 10-12 minutes.
  2. Add chicken stock, tomato sauce and diced tomatoes. Season with salt and crushed red pepper (don't overdo the pepper unless you're a big fan of spicy lasagna). Bring to a boil, then reduce the heat and simmer. Depending on how much time you have, I'll allow a soup like this to simmer on the stove for hours over very low heat. Feel free to do the same – the soup will recognize the love! Just don't forget to stir every once in a while.
  3. About 15 minutes before you're ready to eat, bring the soup back up to a boil and add the noodles to the pot. Cook until al dente (this usually takes a little bit longer than the package instructions say since we're not using a pot of boiling water). When noodles are done, add mozzarella and basil.

Notes: Serve in large soup bowls (so you can shovel in all the goodness). Top with Parmesan and parsley, if desired.

Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.

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Kelli Porcaro
I think I am going to make a different soup every day for a week for dinner! :) They all look so good!!
Elisa Schmitz, 30Seconds
I was thinking the same thing, Kelli Schulte - between Donna John and Erica Kane, soup's on all fall!! :-)
Kelli Porcaro
Well you were right Erica Kane! This was a big hit and my hubby ate three bowls! I'm vegetarian so I made it without the sausage and I used veggie broth. It was delicious!!! Thank you!!
Elisa Schmitz, 30Seconds
That is awesome, Kelli Schulte! I love when we make each other's tips!! Erica Kane - way to go on this recipe! #yum
Kelli Porcaro
It's cold and foggy here today....I will be making this soup again tonight with some grown up grilled cheese. Plan to eat it in front of the fire tonight with the hubs! : ) Easing back into post holiday life.

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