Lasagna Soup
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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.
If you know me, you know I love a good lasagna. It’s one of those meals I’ll happily make when I have the time, and my healthy lasagna is still one of my all-time favorites. But on busy weeknights, this lasagna soup is what I reach for instead.
It has all the same cozy flavors I love — rich tomato sauce, tender noodles, and plenty of cheesy goodness — but it comes together in one pot and feels way more doable on a random Tuesday night. I finish it with cottage cheese for extra creaminess and protein, and honestly, it’s one of those dinners that everyone goes back for seconds.
“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!”
Why I Love This Lasagna Soup
- Easy, one-pot dinner: Everything cooks in one pot, which means minimal prep and way fewer dishes to clean up after dinner.
- Extra creamy without ricotta: Blended cottage cheese melts right into the soup and adds protein while keeping things lighter.
- All the lasagna flavors: This soup has everything you love about classic lasagna: a rich marinara broth, tender noodles, savory sausage, and lots of cheesy goodness.
- Filling and comforting: With protein, pasta, and a mix of cheeses, this soup is hearty enough to be a full meal and cozy enough to satisfy on a cold night.
Ingredients Needed
- lasagna noodles – a must for lasagna soup. Breaking them into pieces makes the soup easier to eat and gives it that classic lasagna texture.
- Italian sausage – I used sweet Italian sausage for classic lasagna flavor, but hot Italian sausage works if you want a little kick.
- tomato paste – adds depth and helps thicken the broth so the soup feels rich and hearty.
- pasta sauce or marinara – this is the backbone of the soup and gives it that signature lasagna flavor. I love using a good-quality marinara.
- diced tomatoes – add extra tomato flavor and texture. San Marzano-style tomatoes work especially well here. My favorite brand is the Muir Glen Organic Diced San Marzano Style Canned Tomatoes.
- veggie or chicken broth – creates the soup base. I recommend low-sodium broth so you can control the salt.
- cottage cheese – blended with a bit of marinara to add creaminess and boost the protein, without weighing the soup down.
- baby spinach – an easy way to sneak in some greens.
- mozzarella and parmesan cheese – for that melty, cheesy finish that makes this taste like true lasagna in soup form.
Find the full ingredient list with measurements in the recipe card below.
How to Make Lasagna Soup
This lasagna soup recipe is way easier to make than traditional lasagna. No layering of noodles, sauce and cheese. Just cook everything up in one pot and enjoy! Here’s how to make it:
Step 1: Heat the olive oil in a large pot over medium heat, then add the onion and red pepper and sauté for 5-7 minutes. Add the minced garlic and sauté for a few more minutes.
Step 2: Next, add the Italian sausage, Italian seasoning, black pepper and red pepper flakes. Cook for 7-10 minutes until the meat is browned and cooked through, breaking it up as it cooks.
Step 3: Stir in the tomato paste, then add pasta sauce, diced tomatoes and broth. Bring to a boil.
Step 4: Once boiling, add the noodles then reduce heat to a simmer and cook for 15-20 minutes until noodles are tender.
Step 5: While noodles are cooking blend the remaining pasta sauce with the cottage cheese until smooth.
Step 6: Add the blended cottage cheese mixture, spinach and vinegar to the pot. Simmer for 2-3 minutes until the spinach wilts.
Tips for the Best Lasagna Soup
- Stick with regular lasagna noodles: Skip the no-boil kind here. Classic noodles hold their shape and give the soup that true lasagna feel.
- Freshly shredded cheese is worth it: I highly recommend grating your own mozzarella and parmesan. They melt better and give the soup that extra creamy, cheesy finish.
How to Serve Lasagna Soup
This soup is plenty filling on its own, but if you want to serve it with some sides, here’s some excellent options:
- Bread on the side: Nothing pairs with soup quite like a slice of warm bread. Try it with some homemade sourdough bread or garlic knots to scoop up every last bite.
- Salad pairing: Lighten things up with a simple salad. My kale caesar salad, arugula salad, or easy cucumber salad would be a great addition to keep the meal balanced while adding a fresh crunch.
- Veggie boost: For an extra pop of flavor, add some extra veggies to the side like air fryer brussels sprouts or roasted asparagus for a little extra bite and variety.
How to Store Lasagna Soup
- In the refrigerator: Allow the soup to cool to room temperature before storing. Transfer the soup to airtight containers and refrigerate for 4-5 days.
- Reheating: Reheat on the stove over medium heat. The soup will likely thicken as the noodles soak up some of the broth while sitting, so you might want to add a touch more broth or water while reheating.
Frequently Asked Questions
I wouldn’t recommend freezing this soup as the noodles will likely get mushy or have a weird texture once thawed.
Yes, you can! The flavors get even better as the soup sits, so making it ahead is a great option. Just store it in an airtight container in the fridge for 3-4 days. When reheating, you may need to add a bit more broth or water to reach your desired consistency as the soup thickens over time.
More Soup Recipes to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Lasagna Soup
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 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 serving, for topping
Instructions
- Add oil to a dutch oven or large pot and heat over medium heat. Once hot add onion and red bell pepper and saute for 5-7 minutes until softened and fragrant. Add garlic and saute for 1-2 additional minutes.1 Tablespoon olive oil, 1 yellow onion, 1 red bell pepper, 4 large garlic cloves
- Add sausage, Italian seasoning black pepper and red pepper flakes, if using. Cook for 7-10 minutes until browned and cooked throughout.1 lb ground sweet Italian pork sausage, 1 Tablespoon Italian seasoning, ¼ teaspoon red pepper flakes, ½ teaspoon black pepper
- Add the tomato paste and stir to combine for 1-2 minutes. Add 2 cups of sauce (16 oz), tomatoes and broth. Bring to a boil.2-3 Tablespoons tomato paste, 24 oz pasta sauce or marinara, 1 14 oz can diced tomatoes, 8 cups low sodium veggie or chicken broth
- Once boiling, add noodles then reduce heat to a simmer and cook for 15-20 minutes until noodles are tender.10 uncooked lasagna noodles
- While the soup is simmering, add the remaining 1 cup of sauce and cottage cheese to a blender and blend until smooth and creamy.1 cup cottage cheese
- Once noodles are tender add spinach, vinegar and blended cottage cheese mixture. Let simmer for an additional 5 minutes until the spinach has wilted. Taste and adjust seasonings if needed or add additional broth if desired.1 Tablespoon balsamic vinegar, 2-3 cups baby spinach
- Serve hot topped with fresh parmesan, mozzarella and basil. Enjoy!1 cup shredded mozzarella cheese, ½ cup grated parmesan cheese, Fresh basil
Notes
- Storage: Allow the soup to cool completely before transferring it to an airtight container and refrigerate for 4-5 days. Reheat on the stove, adding extra broth or water as needed, since the noodles will absorb liquid as it sits.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Equipment
Like This Recipe? Rate & Comment Below!
This soup was so delicious! it is snowing like crazy here and a nice hearty bowl of this healthy soup is a perfect ending to our day! I am a vegetarian so I swapped the sausage for a vegetable sausage and it is absolutely delicious!!
So glad you enjoyed this, Kelly! That sounds like the perfect cozy meal for a snowy day, and I love that you made it work with veggie sausage. Thanks so much for making the recipe and for coming back to leave a comment, I really appreciate it.
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!
Woo!! That makes me happy to hear, Tommi. So glad you and your husband enjoyed this recipe. Thanks for coming back to leave a review. I really appreciate it.
Tasted great but the blended cottage cheese curdled as soon as I poured it in
Hi! I’m so glad you liked the flavor! The blended cottage cheese shouldn’t curdle, so it might’ve been the variety you used — lower-fat or watery cottage cheeses can sometimes separate when added to hot soup. What type of cottage cheese did you use? I recommend using a full-fat version and blending until totally smooth. Also, make sure the soup isn’t boiling when you stir it in… it should be at a low simmer. Hopefully that helps if you make it again!
Delish! Made this tonight and it was easy and yummy. Thanks for another hit!
Yay! I’m so glad this soup was a hit! Thanks for making it and for coming back to leave a review. I really appreciate it!
Great soup recipe and has fall sitting up and taking notice! I am a WW member and w very little modifications my generous serving was about 7 pts. Delicious and healthy. Thank you @eatingbirdfood. #eatingbirdfood has great, healthy, yummy recipes!
Amazing! I am so glad you are enjoying this soup, Brenda. Thank you for your review + star rating, I really appreciate it!
I made this soup last night and it was so delicious!!!
I pared it with crusty italian olive bread..
Perfect on a chilly fall night😉
YAY! I am so glad you gave this recipe a try and it turned out great for you, Andrea! Thank you for sharing your review + star rating, I really appreciate it!
This soup is sooo delicious!!! My husband loved it and asked me to make this often! Very easy to prepare!
YAY! I am so glad you and your husband are loving this soup, Mary. Thank you for taking the time to share your review & star rating, it means so much to me.
I have made this twice since seeing the recipe and will definitely it again! I used a homemade marinara and a homemade salsa from my freezer and it was a wonderful combination!
So delicious, Sandra. I am glad you enjoyed this soup and it was a hit. Thank you so much for sharing your review + star rating, it means so much to me!