4.89 from 9 votes

Lasagna Soup

Name: Lasagna Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 Tablespoon olive oil; 1 yellow onion (diced); 1 red bell pepper (chopped); 4 large garlic cloves (minced); 1 lb ground sweet Italian pork sausage (or chicken or turkey Italian sausage); 1 Tablespoon Italian seasoning; ½ teaspoon black pepper (plus more to taste); ¼ teaspoon red pepper flakes (optional); 2-3 Tablespoons tomato paste; 24 oz pasta sauce or marinara (divided); 1 14 oz can diced tomatoes; 8 cups low sodium veggie or chicken broth; 10 uncooked lasagna noodles (broken into 4ths); 1 cup full-fat cottage cheese; 1 Tablespoon balsamic vinegar; 2-3 cups baby spinach; 1 cup shredded mozzarella cheese (for topping); ½ cup grated parmesan cheese (for topping); Fresh basil (for topping)

Brittany Mullins, Certified Health CoachUpdated Oct 13, 2026

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16 Comments

Servings: 8

50 mins

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This lasagna soup delivers all the flavors of classic lasagna in cozy, spoonable form, made with Italian sausage and finished with cottage cheese for extra creaminess and protein.

Lasagna soup in a bowl, garnished with Parmesan cheese and fresh basil.

I love making my healthy lasagna, but some nights I want all that cheesy, saucy goodness without assembling a whole casserole. That’s where this lasagna soup comes in. The sausage, tomato broth and broken lasagna noodles cook together in one pot, so there’s no separate pot of pasta or layers to assemble.

My favorite part is the cottage cheese. I blend it with a little marinara before stirring it in, so you get a creamy broth without spoonfuls of curds. Add mozzarella, parmesan and fresh basil to your bowl and it really does hit that lasagna craving. A piece of homemade sourdough bread on the side is never a bad idea, either.

Why I Love This Lasagna Soup
Ingredients Needed
Substitutions and Variations
How to Make Lasagna Soup
Tips for the Best Lasagna Soup
What to Serve with Lasagna Soup
How to Store Lasagna Soup
Frequently Asked Questions
More Soup Recipes to Try
Lasagna Soup Recipe

“I made this for the first time this evening and we loved it! My husband couldn’t stop raving about it. He called it restaurant quality. It has such great flavor!”

– tommi

15 More Reviews

Why I Love This Lasagna Soup

Woman (Brittany Mullins) wearing a white shirt and sipping a green smoothie.

The noodles cook right in the broth: They soak up the tomato and sausage flavor, and there’s no separate pasta pot to wash.
A different way to use cottage cheese: Blending it with marinara makes it smooth before it goes into the soup. If you’re unsure about the texture of cottage cheese, this is a good way to try it.
Dinner is covered: With sausage, pasta and spinach, a bowl is satisfying on its own. I like adding my kale caesar salad when I want something fresh alongside it.

Ingredients Needed

Ingredients measured out to make Lasagna Soup: mozzarella, lasagna noodles, parmesan, diced tomatoes, broth, sweet Italian sausage, tomato paste, pasta sauce, olive oil, cottage cheese, pepper, red pepper flakes, onion, baby spinach, Italian seasoning, garlic balsamic vinegar, basil and red bell pepper.

olive oil, onion, red bell pepper and garlic – build the savory base of the soup. Give the onion and pepper time to soften before adding the garlic.
Italian sausage – sweet Italian sausage is my go-to here. It brings plenty of flavor without much heat, while hot Italian sausage gives the soup a spicier kick.
Italian seasoning, black pepper and red pepper flakes – season the tomato broth. The red pepper flakes are optional, so leave them out if you prefer a milder soup.
tomato paste – adds concentrated tomato flavor. Cooking it briefly with the sausage and vegetables helps bring out its richness.
pasta sauce or marinara – use a sauce you enjoy, since it contributes so much of the flavor. You’ll add most to the pot and reserve some to blend with the cottage cheese.
diced tomatoes – add texture alongside the smoother marinara sauce. My favorite brand is the Muir Glen Organic Diced San Marzano Style Canned Tomatoes.
vegetable or chicken broth – either works. I recommend low-sodium broth because the sausage, sauce and cheeses already contribute salt.
lasagna noodles – use regular, uncooked lasagna noodles broken into smaller pieces. They cook directly in the broth.
cottage cheese – I recommend full-fat cottage cheese, blended until completely smooth with the reserved marinara. This gives the soup its creamy finish without leaving curds.
balsamic vinegar – a splash at the end brightens the rich tomato broth.
baby spinach – wilts into the soup during the final few minutes of cooking.
mozzarella, parmesan and fresh basil – add these to individual bowls for that cheesy lasagna finish. Freshly grated cheese melts more smoothly.

Find the full ingredient list with measurements in the recipe card below.

Substitutions and Variations

Switch up the sausage: Chicken or turkey Italian sausage works in place of pork. Stick with Italian-seasoned sausage so you keep that garlic and herb flavor.
Make it vegetarian: One reader, Kelly, loved this soup with vegetarian sausage. Use vegetable broth and vegetarian-friendly cheeses, too.
Try another pasta: Short pasta like rotini or shells is easier to scoop if you don’t have lasagna noodles. Cooking time will vary, so check for tenderness as the soup simmers.

How to Make Lasagna Soup

Ground pork sausage added with spices to a large pot of sautéed onions, red bell pepper, and garlic.

Step 1: Heat the olive oil in a large pot over medium heat. Sauté the onion and bell pepper until softened, then add the garlic. Add the sausage and seasonings, breaking up the meat as it cooks until browned and cooked through.

Lasagna noodles in a large pot with marinara sauce, herbs, spices, sausage, and vegetables.

Step 2: Stir in the tomato paste and cook for 1–2 minutes. Reserve 1 cup of marinara for blending, then add the rest to the pot with the diced tomatoes and broth. Bring to a boil, add the broken lasagna noodles and reduce to a simmer. Cook for 15–20 minutes, stirring occasionally, until the noodles are tender.

Cottage cheese and marinara sauce in a blender.

Step 3: While the noodles cook, blend the reserved marinara with the cottage cheese until completely smooth.

A handful of fresh spinach sits on top of lasagna soup in a large pot.

Step 4: Turn the heat down so the soup is gently simmering, not boiling. Stir in the cottage cheese mixture, spinach and balsamic vinegar. Cook gently for about 5 minutes, until the spinach wilts. Taste, adjust the seasoning and serve topped with mozzarella, parmesan and fresh basil.

Tips for the Best Lasagna Soup

Keep the heat gentle: A rolling boil can cause the cottage cheese mixture to separate. Let the bubbling settle before stirring it in, and keep the heat low while the spinach wilts.
Give the noodles a stir: Broken lasagna noodles can stick together or settle on the bottom of the pot. Stir occasionally as they simmer, separating any pieces that overlap.
Adjust the broth to your liking: The noodles keep absorbing liquid as the soup sits. If it gets thicker than you like, stir in a little extra broth, then taste before adding more seasoning.

What to Serve with Lasagna Soup

This is a hearty enough soup to be dinner on its own. When I want a little something alongside it, I usually go with a salad or a simple vegetable side.

A simple salad: My arugula salad has a lemony dressing that’s especially good with the rich tomato broth and cheese.
Roasted vegetables: Pop a tray of roasted asparagus in the oven while the soup simmers. It’s an easy addition when you want more vegetables with dinner.
Garlic bread: Warm, garlicky bread is hard to beat with this soup. I love using it to scoop up the tomato broth and melted cheese at the bottom of the bowl.

A large pot of lasagna soup with a ladle inside the pot.

How to Store Lasagna Soup

Storage: Divide leftovers into shallow airtight containers and refrigerate within 2 hours. Store for 3–4 days. The noodles will continue absorbing broth, so expect a thicker soup the next day.

Reheating: Warm individual portions in the microwave, stirring between intervals, or reheat gently on the stovetop until hot throughout. Add a splash of broth as needed to loosen the soup.

Make ahead: Prepare the soup through adding the marinara, diced tomatoes and broth, then refrigerate the base without the noodles, cottage cheese mixture or spinach. When ready to serve, bring it to a boil and continue with the noodles and remaining steps. This keeps the pasta from getting overly soft while it sits.

Frequently Asked Questions

Why use cottage cheese in lasagna soup?

I blend cottage cheese with marinara to give the broth a creamy finish without leaving curds. It also adds protein. Mozzarella and parmesan go on top, so you still get that cheesy lasagna flavor in every bowl.

Why did my cottage cheese separate in the soup?

Too much heat can cause the mixture to separate. I recommend full-fat cottage cheese, blending it completely smooth and lowering the heat before stirring it into the soup. Keep it at a gentle simmer rather than a rolling boil.

Can you freeze lasagna soup?

For the best texture, freeze the soup base before adding the noodles, cottage cheese mixture and spinach. Store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, bring the base to a boil and continue the recipe with the noodles and remaining ingredients. Freezing the fully assembled soup can leave the noodles soft and the dairy mixture separated.