This lasagna soup is quick and delicious. All the flavors of hearty lasagna but in soup form. No wonder why it went viral on TikTok.
This recipe is no fail whether you make it on the stove top, your slow cooker or the instant pot. Since stove top is the most commonly used method that is how I will make it here.
I'm updating this recipe in 2026 to make some changes to the ingredients and method.
Ingredients
- Pasta: While you can use lasagna sheets and break them down into smaller pieces, there is a better pasta shape called Mafaldine Corte, basically short strips of lasagna noodles.
- Onion and carrots: To build the aromatic base of this soup.
- Garlic: Imparts wonderful flavor and aroma to the soup.
- Basil: Using both dried and fresh in this soup.
- Italian Sausage: Use mild or hot Italian sausage. I used mild in this recipe.
- Canned tomatoes: Using canned tomatoes is accessible and easy. I used whole canned tomatoes and fire roasted crushed tomatoes.
- Beef or vegetable broth:
- Heavy cream: Just a little bit of cream to add a perfectly velvety texture to the soup.
- Ricotta: As a garnish, because it's classic in lasagna.
Method
Start by browning the sausage. This will render some fat that we will use to sauté our onion and carrots.
Set the sausage aside and use the oil remaining in the pot to sauté the onions until deeply aromatic and golden brown.
Add the carrots and sauté for a couple of minutes. Add the garlic and butter and sauté for 1 minute.
Add the 2 cans of tomatoes, broth and basil.
Bring the soup to a boil and let it simmer for about 10 minutes.
Blend the soup to create a smooth consistency. You can use an immersion blender but I used my high power blender for a smoother soup.
Return the soup to the pot and add the sausage back in and the pasta. Cover with a lid and simmer for 10 minutes. Adjust the salt and check if the pasta is done (cooked per box instructions should take about 10 mins).
Remove from the heat and stir in the cream.
Serve with ricotta, freshly torn parsley, grated parmesan and mozzarella cheese (optional).
Lasagna Soup
Ingredients
- 1 LB Italian Sausage I used mild, pork sausage.
- ½ onion white or yellow. Roughly diced, about 1 cup.
- 2 carrots Roughly diced, about 1 cup.
- 1 tablespoon butter
- 3 cloves garlic minced or pressed.
- 1 28 oz can fire tomatoes
- 1 28 oz can whole tomatoes
- 1 tablespoon dried basil
- 8 oz mafaldine pasta or 6-8 lasagna sheets broken up
- 2.5 cups broth vegetable, beef or chicken.
- salt Kosher salt to taste
- ¾ cup heavy cream
- 1 cup ricotta cheese for garnish
- basil fresh, torn
- ½ cup mozzarella cheese freshly grated
Instructions
- In a heavy bottom soup pot, add the Italian sausage and cook it until browned, breaking into pieces with a wooden spoon. Stir constantly for about 8-10 minutes.1 LB Italian Sausage
- Remove the sausage from the pot and set aside, leaving all the grease in the pot. Add the onions and sauté them for 6-8 minutes until golden brown.½ onion
- Add the carrots and sauté for 2-3 minutes, stirring constantly.2 carrots
- Add the butter and minced garlic and cook for one more minute.1 tablespoon butter, 3 cloves garlic
- Add the tomatoes and dried basil. Simmer over medium heat for about 10 minutes.1 28 oz can fire tomatoes, 1 28 oz can whole tomatoes, 1 tablespoon dried basil
- Remove from the heat, and use a high powered blender to blend in 3-4 batches to create a smooth soup. You can also use your immersion blender.
- Return the soup to the pot. Add the cooked sausage and the pasta. Pour the broth and taste for salt.8 oz mafaldine pasta, 2.5 cups broth, salt
- Simmer over medium heat for about 10 minutes (or the time the pasta box suggests).
- Remove from the heat once the pasta is al dente. Stir in the cream, add more broth if desired.¾ cup heavy cream
- Serve and garnish with ricotta, morzarella and freshly torn basil1 cup ricotta cheese, basil, ½ cup mozzarella cheese
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