Lasagna Soup


This lasagna soup delivers all the delicious flavors of a traditional cheesy lasagna in soup form! I combine two family favorites, Italian sausage lasagna and homemade tomato soup, into one easy recipe. Perfect for fall.

Lasagna Soup
Prep Time:
10 mins
Cook Time:
40 mins
Total Time:
50 mins


  • 1 teaspoon olive oil

  • 1 pound hot Italian sausage

  • 1 pound mild Italian sausage

  • 2 sweet onions, chopped

  • 5 cloves garlic, minced

  • 2 teaspoons dried oregano

  • 1 teaspoon red pepper flakes

  • 1 (6 ounce) can tomato paste

  • ¾ cup water

  • 1 (48 ounce) can beef broth

  • 1 (14.5 ounce) can diced tomatoes with basil

  • 1 (14.5 ounce) can crushed tomatoes with basil

  • ½ cup sweet wine (Optional)

  • 2 sprigs fresh basil, or to taste

  • salt and ground black pepper to taste

  • 1 (8 ounce) container ricotta cheese, or more to taste

  • ½ cup shredded mozzarella cheese

  • ½ cup grated Parmesan cheese, or more to taste

  • 1 (16 ounce) package farfalle (bow tie) pasta


  1. Heat olive oil in a large pot over medium heat. Add hot and mild sausage; cook and stir until sausage is browned and crumbly, about 5 minutes. Add onions; cook and stir until softened, about 3 to 5 minutes more. Stir in garlic, oregano, and red pepper flakes.

  2. Add tomato paste and water; stir well to combine. Stir in beef broth, diced tomatoes, crushed tomatoes, wine, basil, salt, and pepper. Bring soup to a boil; reduce heat and simmer until flavors combine, about 25 to 30 minutes.

  3. Meanwhile, bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes; drain.

  4. Mix ricotta cheese, mozzarella cheese, and Parmesan cheese together in a bowl; season with salt and pepper. Set aside.

  5. Divide pasta among serving bowls; spoon some of the ricotta cheese mixture on top. Ladle soup over cheese mixture.


Use fresh or frozen basil, or substitute 3 bay leaves if you prefer. Discard bay leaves before serving.

I never cook the pasta in the soup — it gets mushy quickly, doesn't freeze well, and soaks up all the soup broth.

Nutrition Facts (per serving)

511 Calories
22g Fat
50g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 511
% Daily Value *
Total Fat 22g 28%
Saturated Fat 8g 41%
Cholesterol 53mg 18%
Sodium 1529mg 66%
Total Carbohydrate 50g 18%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 26g
Vitamin C 12mg 59%
Calcium 179mg 14%
Iron 4mg 24%
Potassium 704mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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