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Lasagna Soup

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Lasagna Soup has everything you love about lasagna – all in one bowl of soup! Loaded with chicken sausage, lasagna noodles, marinara and cheese. It’s easy, filling, hearty and perfect for a cold winter night.

Everything you love about lasagna – all in one bowl of soup! Loaded with chicken sausage, lasagna noodles, marinara and cheese. It's easy, filling, hearty and perfect for a cold winter night.
Lasagna Soup

We love traditional lasagna, lasagna rolls ups, and now, soup! It’s SO darn good and family friendly, my kids love it! The dollop of ricotta on top really makes it. I used chicken sausage which gave it such great flavor. I’ve included stove top, Instant Pot and Slow Cooker directions.

Some of my favorite soups are those that are adapted from classic meals. A few examples of this: Stuffed Pepper Soup, Baked Potato Soup, Chicken Pot Pie Soup, Slow Cooker Chicken Enchilada Soup, and in my cookbook I have a delicious recipe for stuffed cabbage soup.

What I love about turning classic dishes like lasagna into soup is that it’s a great way to enjoy those dishes with less calories. It’s also quicker and easier, and since it’s all made in one pot, easy cleanup up. Now that’s a recipe for dinner success!

Variations and Tips

  • To make it vegetarian you can leave the sausage out.
  • Swap the sausage for ground turkey or beef.
  • You can use any cut of pasta in place of broken lasagna noodles.
  • Refrigerate for up to 4 nights. The pasta may soak up some of the liquid, you can adjust by adding more broth.

How To Make Lasagna Soup

Everything you love about lasagna – all in one bowl of soup! Loaded with chicken sausage, lasagna noodles, marinara and cheese. It's easy, filling, hearty and perfect for a cold winter night.

Bowl of lasagna soup

More Soup Recipes

Lasagna Soup

4.94 from 140 votes
7
Cals:292
Protein:22.5
Carbs:29.5
Fat:10
Everything you love about lasagna – all in one bowl of soup! Loaded with chicken sausage, lasagna noodles, marinara and cheese. It's easy, filling, hearty and perfect for a cold winter night.
Course: Soup
Cuisine: Italian
Everything you love about lasagna – all in one bowl of soup! Loaded with chicken sausage, lasagna noodles, marinara and cheese. It's easy, filling, hearty and perfect for a cold winter night.
Prep: 10 mins
Cook: 50 mins
Total: 1 hr
Yield: 6 servings
Serving Size: 1 1/3 cup

Ingredients

  • cooking spray
  • 14 oz sweet Italian chicken sausage, casing removed
  • 1/2 onion, chopped
  • 2 crushed cloves garlic
  • 4 tbsp chopped fresh parsley, divided
  • 3 cups low-sodium, fat-free chicken broth*
  • 2 1/2 cups water
  • 2 cups quick marinara sauce
  • 2 bay leaves
  • fresh cracked black pepper
  • 6 oz broken lasagna noodles, whole wheat or gluten free*

For topping:

  • 6 tbsp part skim shredded mozzarella cheese*
  • 1/2 cup part skim ricotta cheese
  • 3 tbsp grated parmesan cheese
  • 2 tbsp chopped fresh parsley
  • 1/4 cup fresh basil chiffonade

Instructions

Stove Top Directions:

  • Heat a large soup pot or Dutch oven over medium heat, spray with oil and add the sausage; cook until browned, breaking it up as it cooks with a wooden spoon about 4 to 5 minutes.
  • Add the chopped onion and crushed garlic and cook 2 to 3 minutes.
  • Add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper and bring to a boil; cover, reduce heat and simmer about 30 minutes.
  • In a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix.
  • Add the broken pasta and cook uncovered according to package directions.
  • Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top.

Slow Cooker Directions:

  • Heat a large nonstick skillet over medium-high heat, spray with oil and add the sausage; cook until browned, breaking it up as it cooks with a wooden spoon about 3 to 4 minutes. Add the chopped onion and crushed garlic and cook until soft, about 3 to 4 minutes.
  • Transfer to the slow cooker and add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper. Cover and set the slow cooker to low 8 hours or high 4 hours.
  • Meanwhile, in a medium bowl combine the ricotta, parmesan, and 2 tablespoons of the parsley and mix well; set aside until the soup is ready.
  • About 30 minutes before the soup is ready, remove the bay leaves and add the broken pasta, cover and cook until the pasta is cooked, about 30 minutes. Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top.

Instant Pot Directions:

  • Press saute on the Instant Pot and spray with oil. Add the sausage and cook until browned, breaking it up as it cooks with a wooden spoon about 4 to 5 minutes.
  • Add the chopped onion and crushed garlic and cook 2 to 3 minutes. Press cancel to shut off.
  • Add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper; cover and cook high pressure 15 minutes.
  • In a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix. Set aside.
  • Use the natural or the quick release method, then open the pot. Add the broken pasta, cover and cook high pressure 3 minutes. Use the quick release method to open the pot.
  • Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top.

Last Step:

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Video

Notes

*check labels for gluten free

Nutrition

Serving: 1 1/3 cup, Calories: 292 kcal, Carbohydrates: 29.5 g, Protein: 22.5 g, Fat: 10 g, Saturated Fat: 9.5 g, Cholesterol: 63.5 mg, Sodium: 747.5 mg, Fiber: 4 g, Sugar: 2.5 g

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How To Make lasagna soup

Best kid-friendly soup recipe.

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501 comments on “Lasagna Soup”

  1. I’ve made this recipe a few times now. So easy & a light take on regular lasagna. I use a large jar of Raos marinara. I add Italian seasonings to soup & topping. I especially like the ricotta topping. Served with French bread.

  2. Avatar photo
    wende gotthelf

    Loved this so much! Was light and flavorful, not to mention warm and cozy on a rainy evening in CA.

  3. Subbed lean turkey for the chicken sausage and snuck in chopped spinach too. My usually veggie-averse kids and big kid (aka husband) loved it and didn’t even notice! Super easy and really yummy & filling. Adding this to my dinner rotation!

  4. Soooo good. I made with ground Turkey because my son doesn’t like sausage. I’ll definitely be making this again. Yummm

  5. Delicious! Made with ground beef. Didn’t add any veggies this time but will next time (maybe zucchini and spinach).

  6. This was delicious ❣️❣️❣️❣️ I added shredded kale 10 min before serving. My family loved it. Asked if this could go on the monthly recipe rotation.