Best Lasagna Soup Recipe: This Italian Soup Is Lasagna in a Bowl by Erica Kane

Best Lasagna Soup Recipe: This Italian Soup Is Lasagna in a Bowl

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.

The flavorful Italian soup recipe is made with sweet turkey sauce (or use spicy), onion, garlic, tomato sauce, diced tomatoes, chicken broth, lasagna noodles, chopped basil and mozzarella cheese. The soup gently simmers on the stovetop until rich and flavorful.

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. Feel free to use gluten-free or whole-wheat noodles, whatever floats your boat! Garnish the big bowls of lasagna soup with freshly grated Parmesan cheese, chopped fresh parsley or a dollop of fresh ricotta cheese (or all of the above!). Serve this soup for lunch or with a salad for a soup-and-salad dinner.

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


  • 4 - 5 links sweet turkey sausage (if you prefer, use a spicier variety)
  • 1 1/2 onions, diced
  • 5 cloves garlic, minced
  • 2 cans (15 ounces each) tomato sauce
  • 1 can (28 ounces) diced tomatoes
  • 1 can (14 ounces) diced tomatoes)
  • 1 box (32 ounces) low-sodium chicken broth
  • crushed red pepper flakes, to taste
  • 1 box (12 to 16 ounces) lasagna noodles 
  • 1/2 cup chopped fresh basil
  • 3/4 cup shredded mozzarella cheese
  • grated Parmesan cheese, for garnish (optional)
  • chopped fresh parsley, for garnish (optional)
  • fresh ricotta cheese, for garnish (optional)

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 to 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.

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Soup Pots $10 & Up
Soup Bowls $8 & Up
Diced Tomatoes $1 & Up
Lasagna Noodles $2 & Up
Tomato Sauce $1 & Up

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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
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
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.
Donna John
Yum! Hope to see more recipes from you Erica Kane !
Albert Fouerti
Thankyou for Sharing Yummy Recipe with us

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