The Lasagna Soup Recipe Every Pasta Lover Needs To Try


Any excuse to eat more lasagna is a good excuse in my book! Now that the temperature is dropping, I’m on the lookout for new soups, chilis and other hot dishes to make, and this lasagna soup recipe fits the bill perfectly! It’s cheesy, packed with flavor, and really easy to make.


  • 1 tbsp olive oil
  • 1 yellow onion, finely diced
  • 1lb Italian sausage, removed from its casing
  • 3 cloves garlic
  • 1 tbsp Italian seasoning
  • 2 tbsp tomato paste
  • 2 cups tomato sauce
  • 6 cups chicken broth
  • 1lb farfalle pasta
  • 3-4 cups baby spinach, chopped
  • ½ cup ricotta cheese
  • ½ cup mozzarella
  • ¼ cup Parmesan cheese
  • fresh parsley, finely chopped
In a large soup pot or Dutch oven, heat olive oil over medium-high. Add onion and sauté for 3 minutes, then add Italian sausage and cook, crumbling it with a spoon until it it’s no longer pink.
Add garlic, Italian seasoning and tomato paste, and cook for another minute, stirring well. Add tomato sauce, chicken broth and pasta, and bring the mixture to a boil and then cover, reduce heat to medium and cook for 12-15 minutes or until the pasta is tender.
Season with salt and pepper. Turn broiler to high while you ladle soup into heat safe bowls and top with 2 tablespoons of ricotta cheese, a handful of mozzarella and a sprinkle of parmesan. Broil for 2-3 minutes or until cheese is melted and golden.
Finish with freshly chopped parsley.