Deconstructed Lasagna Soup: A Simple & Easy Recipe
Simple & Easy Deconstructed Lasagna Soup Recipe
Winter means cozy, hearty soup. This deconstructed lasagna soup recipe is a longtime favorite of mine especially because of the rich tomato broth and simple ingredients. It is ridiculously easy to make, and I swear it gets better the next day!
Every time I make a batch of this soup it disappears because it's like traditional lasagna in a soup bowl. Plus, it's one of those soup recipes that taste even better after a day or two - if it lasts that long in your house! I'm starting to dabble in more recipes, and it's fun sharing them.
The best part is. you can use boil needs or no boil lasagna noodles for this deconstructed lasagna recipe.
Why This Lasagna Soup Is a Family Favorite
I am loving this soup, and it's one of my husband's favorite soups. I love to add fresh chopped basil and he always sprinkles chili red pepper flakes.
That's a Mateo must-have in almost every meal! Plus, this deconstructed lasagna soup is such an easy recipe.
Most recently I tried using sausage links instead of ground sausage and it worked just as well. Either meat sauce is delicious.
I originally found the recipe on Food Network, but have made it my own over the last few years. Oh My Veggies has a great vegetarian version of this soup and I love My Suburban Kitchen's recipes, too!
Lasagna Soup Ingredient Substitutions & Variations
There are so many iterations you can do of my favorite lasagna recipe.
Traditional Noodles vs. No Boil Noodles
One of my biggest tips is to buy the oven-ready lasagna noodles for this soup. You can add uncooked lasagna noodles right to the pot so the recipe takes less time.
Crazy, right? Dry pasta right into the soup. The only difference between oven-ready lasagna sheets and regular lasagna sheets is boiling the noodles.
If not, you can always cook the regular noodles and then boil pasta. If you cook the noodles, cook them al dente, and then add ice and olive oil so they don't stick together.
The recipe is fast (especially with boil lasagna sheets). Once you get the recipe bubbling over medium high heat, it's nearly done. I can get it from chop time to the dinner table in 30 minutes, which is one of the reasons why it's my favorite lasagna dish.
Most grocery stores carry the oven-ready noodles. Barilla is one of my go-to brands. They don't have the curly edges, but they are easy to work with!
Best Cheese for Lasagna Soup
There are lots of ways to make your cheese mixture for this recipe.
Mixing a few types of cheese like ricotta and the parmesan romano cheese also gives it this rich, creamy taste, but parmesan cheese works as well. Any type of italian gooey cheese is delicious with fresh italian spices sprinkled on top.
Plus, you reduce the heat to let it simmer for a while and the flavors (like tomato sauce) explode! It's not overly heavy, and it's a no-fuss recipe. You can opt to use ground beef or ground turkey, but I really prefer mild italian sausage.
Choosing the Best Meat for This Recipe
Ground beef doesn't fit a lasagna soup in my opinion. It's not as flavorful as mild italian sausage. I've played with the ingredients over time and tweaking the quantity of each ingredient doesn't change the recipe by much. It's first time cook approved for a cold winter night! When in doubt, add lots of cheese and italian herbs.
This soup is the ultimate comfort food meal. The Italian sausage, garlic, and oregano provide a savory and aromatic base that infuses the entire dish. If you don't have individual herbs on hand, you can always use italian seasoning.
The tomato paste sauce adds depth and complexity, making it taste like you've been simmering this soup for hours. And let's not forget the diced tomatoes, which contribute a burst of tomatoey goodness to each spoonful. If you don't have it on hand, you can always use a store-bought sauce, but I prefer to make my own.
Similar to homemade lasagna, you can store this easy soup in an airtight container for 3-4 days in the refrigerator or several months in the freezer.
Whether you choose to top it with a dollop of creamy ricotta cheese and a sprinkle of fresh basil or customize it with your favorite garnishes, this lasagna soup is a crowd-pleaser.
Making It Higher in Protein
Cottage cheese is always a great option to add protein. If you're trying to create a high protein lasagna soup, I'd recommend blending a half cup of cottage cheese with your ricotta. An even better recipe for a high protein lasagna though is this skillet lasagna recipe from the Protein Snack Queen. I make this recipe frequently, too!
Italian Sausage Deconstructed Lasagna Soup Recipe
This soup is the ultimate comfort food meal. The Italian sausage, garlic, and oregano provide a savory and aromatic base that infuses the entire dish with a delightful flavor profile.
The tomato paste adds depth and complexity, making it taste like you've been simmering this soup for hours. And let's not forget the diced tomatoes, which contribute a burst of tomatoey goodness to each spoonful.
Cooking this lasagna soup in a slow cooker allows all these flavors to meld together beautifully, and it's a real time-saver. You can simply toss the ingredients in, set it, and forget it until it's time to enjoy a comforting meal. Store this easy soup in an airtight container for 3-4 days in the refrigerator or several months in the freezer.
Whether you choose to top it with a dollop of creamy ricotta cheese and a sprinkle of fresh basil or customize it with your favorite garnishes, this lasagna soup is a crowd-pleaser. It's a versatile dish that you can make your own, just like I did over the years, adapting it to your family's tastes.
What Does “Deconstructed” Mean?
Ever wished you could enjoy all the cheesy, meaty goodness of lasagna without the fuss of layering and baking? Well, my friend, you're in for a treat! This deconstructed lasagna soup is like lasagna's cooler, more laid-back cousin.
Think of it this way: we're taking all the stars of the show – the rich meat sauce, those tender noodles, creamy ricotta, and melty mozzarella – and bringing them together in a cozy bowl of soup. It's lasagna, but reimagined for those days when you crave comfort food without the extra work (because let's be honest, some days just call for simplicity!).
Why You'll Love This Deconstructed Version:
Quick & Easy: No more spending hours layering and baking. This soup comes together in a flash, perfect for those busy weeknights when you're juggling kids, work, and life in general.
Less Mess: Say goodbye to those mountains of dishes! This soup simplifies the cooking process, meaning less cleanup and more time to relax (or chase after those little ones!).
Perfect Portions: No more fighting over who gets the corner piece! This soup is easy to portion and serve, ensuring everyone gets their fair share of cheesy, meaty deliciousness.
So, if you're ready to ditch the lasagna pan and embrace a simpler, more convenient way to enjoy your favorite Italian flavors, grab a spoon and let's dive in!
Tips for Success (Read This Before You Start)
One thing to know about lasagna soup: the noodles keep soaking up broth as it sits. This is totally normal, but it can lead to thicker soup or soggy noodles the next day if you’re not prepared.
Here’s how I handle it depending on how I’m serving it:
If you’re serving right away:
Add the oven-ready noodles directly to the pot and cook as directed. They soften perfectly and soak up just enough broth.If you want leftovers to stay brothy:
Cook the noodles separately and add them to each bowl when serving. This keeps them from absorbing all the liquid overnight.Already thick the next day?
Just add a splash of chicken broth or water when reheating and give it a good stir. It comes right back to life.
This applies whether you’re making it on the stovetop or in the slow cooker — pasta is thirsty no matter what method you use.
One Pot or Slow Cooker? Both Work
This lasagna soup is flexible and forgiving.
Stovetop:
Faster, perfect for weeknights, and great if you want more control over noodle texture.Slow Cooker:
Ideal for busy days. Just be mindful with noodles — either add them near the end or cook them separately if you plan on leftovers.
No matter how you cook it, the flavors get even better as they sit.
Lasagna Soup Recipe Ingredients
A delicious lasagna soup with rich & creamy ricotta. If you love spice, you can substitute spicy sausage. This recipe has the comfort of lasagna with the coziness of a bowl of soup! And you can easily grab all ingredients from the grocery store.
8 oz oven ready lasagna noodles (about 10 noodles)
1 tbsp extra-virgin olive oil, plus more for drizzling
1 onion, chopped
1/2 lb pound hot or sweet Italian sausage, links or ground
2 cloves minced garlic
1 tsp dried oregano
3 tbsp tomato paste
4 cups low sodium chicken broth
1 15oz can crushed tomatoes (diced tomatoes work, too!)
1/2 cup chopped fresh basil (save some for topping)
1/2 cup grated parmesan romano cheese
1/4 cup heavy whipping cream (can substitute with half & half )
1 small carton ricotta cheese
Shredded mozzarella cheese, optional topping
One Pot Lasagna Soup Recipe Instructions
Step One
Chop one onion, mince 2 cloves of garlic and slice sausage links if not using ground italian sausage.
Step Two
Heat 1 tbsp olive oil in dutch oven or deep pot. Add the onion and cook, stirring, until softened, about 4 minutes. Add the 1/2 pound sausage, 2 minced cloves garlic and 1 tsp oregano and cook, stirring and breaking up the sausage with a wooden spoon, until the sausage is browned, about 3 minutes. Add the 3 tbsp tomato paste and cook, stirring, until darkened, about 2 minutes.
Step Three
Add the 4 cups chicken broth, 1-15oz can crushed tomatoes and 1 cup water; cover and bring to a simmer, about 5 minutes.
Step Four
Add 8oz (about 10) oven-ready lasagna noodles one at a time. Uncover and cook until slightly reduced, about 10 minutes. Check on the noodles every 2 minutes to ensure they're not sticking together.
Step Five
Stir in the basil, parmesan and heavy cream; simmer 2 more minutes.
Step Six
Divide the soup among bowls. Top with a dollop ricotta and sliced basil.
To add a final touch of flavor and creaminess to the soup, sprinkle a generous dollop of ricotta cheese with fresh parsley on top of each bowl. The creamy ricotta will melt slightly into the hot soup, creating a luscious texture and adding a hint of tanginess. For a pop of freshness, garnish each bowl with a few thinly sliced basil leaves. The vibrant green basil will not only add a beautiful touch to the presentation but also infuse the soup with its aromatic essence.
Make It Your Own: Easy Variations
One of my favorite things about this recipe is how easy it is to customize. Here are a few tried-and-true variations:
Crockpot Lasagna Soup (Slow Cooker Variation)
This slow cooker version uses the same ingredients as the stovetop recipe, just with a more hands-off approach that’s perfect for busy days and feeding the whole family.
Step 1: Brown the sausage
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3–4 minutes. Add the Italian sausage, garlic, and oregano, breaking up the sausage as it browns. Drain any excess grease.
Step 2: Build the soup base
Transfer the sausage mixture to the slow cooker insert. Stir in the tomato paste, crushed tomatoes, and chicken broth until combined.
Step 3: Slow cook
Cover and cook on low for 6–8 hours or high for 3–4 hours.
Step 4: Add noodles
About 30–45 minutes before serving, break the oven-ready lasagna noodles into pieces and stir them into the crock pot.
Step 5: Finish and serve
Once the noodles are tender, stir in the parmesan, heavy cream, and fresh basil. Serve topped with ricotta and optional shredded mozzarella.
Side note: The noodles will continue absorbing broth as the soup sits. Add a splash of chicken broth when reheating if needed.
Vegetarian Lasagna Soup
Skip the sausage and add:
Sautéed mushrooms (cremini or portobello work great)
Zucchini or spinach for extra veggies
Use vegetable broth instead of chicken broth, and bump up the Italian seasoning for extra flavor.
High Protein Lasagna Soup
For a protein boost:
Swap sausage for ground turkey
Blend ½ cup cottage cheese with ricotta before topping
It keeps the soup creamy while adding extra protein without changing the flavor much.
Spicy Lasagna Soup
If you love heat:
Use hot Italian sausage
Add red pepper flakes or a pinch of cayenne
My husband always adds chili flakes — it’s basically required in our house.
FAQs
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Yes — with one small adjustment.
The best way to freeze lasagna soup is to:
Freeze the soup base without the noodles
Add freshly cooked noodles when reheating
Why? Pasta continues to absorb liquid as it freezes and reheats, which can make the soup overly thick or mushy.
If you’ve already added noodles, it will still freeze just fine — just expect softer pasta and plan to add extra broth when reheating. I usually stir in ½–1 cup of chicken broth to loosen everything back up.
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Stored in an airtight container, lasagna soup keeps well for:
3–4 days in the refrigerator
Up to 3 months in the freezer (especially if frozen without noodles)
Honestly, like most soups, it tastes even better the next day once the flavors have had time to meld.
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Absolutely.
If you’re using regular lasagna noodles:
Boil them separately until al dente
Toss with a little olive oil so they don’t stick
Add them to individual bowls when serving
Oven-ready noodles just save time and dishes — both options work great.
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Lasagna soup naturally thickens as it sits because:
The noodles absorb liquid
The tomato paste continues to bind the broth
This is totally normal. To thin it out:
Add chicken broth or water a little at a time
Stir well while reheating
I almost always add extra broth when reheating leftovers.
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Yes! Lasagna soup works really well in a slow cooker.
A few tips:
Brown the sausage and onion first for the best flavor
Add noodles during the last 20–30 minutes, or
Cook noodles separately if you plan on leftovers
Slow cooker lasagna soup is perfect for busy days when you want dinner ready and waiting.
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Mild Italian sausage is my go-to because it adds the most flavor without overpowering the soup.
That said, you can easily swap:
Hot Italian sausage for spice
Ground turkey or chicken for a lighter option
Plant-based sausage for a vegetarian-friendly version
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Yes, and it’s delicious.
Replace the sausage with:
Mushrooms (cremini or portobello)
Zucchini or spinach
Use vegetable broth instead of chicken broth and increase the Italian seasoning slightly for depth.
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Lasagna soup is hearty on its own, but it pairs perfectly with:
Garlic bread or breadsticks
A simple green salad
Roasted vegetables
Basically anything you’d serve with traditional lasagna works here too.
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You can!
To make it dairy-free:
Skip the ricotta and parmesan
Finish with a drizzle of olive oil or dairy-free cheese alternative
Add extra herbs for flavor
The soup base itself is still rich and comforting even without cheese.
Grab a spoon and get ready for a flavor explosion! This lasagna soup isn't just a meal; it's a one-way ticket to a cozy Italian trattoria (without the plane ticket, of course!). Each spoonful is bursting with those classic lasagna flavors – think tender noodles, rich meat sauce, and melty mozzarella. But here's the kicker: that creamy ricotta adds a touch of luxury that'll make you say, "Mamma Mia!"
And because we like things easy around here, this soup is a breeze to clean up, whether you whip it up on the stove or let your crock-pot do the work.
P.S. Need some meal-planning inspiration? Check out these amazing ladies: Sweet Tooth Sweet Life or Lakeshore Lady. And for more recipe deliciousness, you can't go wrong with Sweet Tooth Sweet Life or Lakeshore Lady! And for recipes, check out Natasha's Kitchen, Relish, or Saved By Grace.
The Best Lasagna Soup Recipe on the Stove or Crockpot
Ingredients
- 8 oz oven ready lasagna noodles (about 10 noodles)
- 1 tbsp extra-virgin olive oil, plus more for drizzling
- 1 onion, chopped
- 1/2 lb pound hot or sweet Italian sausage, links or ground
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 3 tbsp tomato paste
- 4 cups low sodium chicken broth
- 1 15oz can crushed tomatoes (diced tomatoes work, too!)
- 1/2 cup chopped fresh basil (save some for topping)
- 1/2 cup grated parmesan romano cheese
- 1/4 cup heavy whipping cream (can substitute with half & half )
- 1 small carton ricotta cheese
- Shredded mozzarella cheese, optional topping
Instructions
- Chop one onion, mince 2 cloves of garlic and slice sausage links if not using ground italian sausage.
- Heat 1 tbsp olive oil in dutch oven or deep pot. Add the onion and cook, stirring, until softened, about 4 minutes. Add the 1/2 pound sausage, 2 minced cloves garlic and 1 tsp oregano and cook, stirring and breaking up the sausage with a wooden spoon, until the sausage is browned, about 3 minutes. Add the 3 tbsp tomato paste and cook, stirring, until darkened, about 2 minutes.
- Add the 4 cups chicken broth, 1-15oz can crushed tomatoes and 1 cup water; cover and bring to a simmer, about 5 minutes.
- Add 8oz (about 10) oven-ready lasagna noodles one at a time. Uncover and cook until slightly reduced, about 10 minutes. Check on the noodles every 2 minutes to ensure they're not sticking together.
- Stir in the basil, parmesan and heavy cream; simmer 2 more minutes.
- Divide the soup among bowls. Top with a dollop ricotta and sliced basil.
- Sprinkle a generous dollop of ricotta cheese on top of each bowl.
