New this month
Get the Allrecipes magazine

Lasagna Soup


"It's fall and it's time for soup and lasagna! You can combine the two into one delicious recipe!"
Added to shopping list. Go to shopping list.


1 h 19 m servings 511 cals
Original recipe yields 10 servings

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in a large pot over medium heat. Cook hot and mild sausage, stirring to break up into pieces, until browned, about 5 minutes. Add onions; cook and stir until translucent, about 5 minutes. Stir in garlic, oregano, and red pepper flakes; cook until fragrant, about 2 minutes.
  2. Stir tomato paste into the paste. Fill tomato paste can with water and pour in; mix well. Pour in beef broth, diced tomatoes, crushed tomatoes, and wine. Stir in basil sprigs, salt, and pepper. Bring soup to a boil; reduce heat and simmer until flavors combine, at least 30 minutes.
  3. Mix ricotta cheese, mozzarella cheese, and Parmesan cheese together in a bowl; season with salt and pepper.
  4. 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.
  5. Divide pasta among serving bowls; spoon some of the ricotta cheese mixture on top. Ladle soup over cheese mixture.


  • Cook's Notes:
  • Use fresh or frozen basil, not dried. Substitute 3 bay leaves if you prefer. Discard 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; 21.7 g fat; 49.6 g carbohydrates; 26.1 g protein; 53 mg cholesterol; 1529 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 3
Most helpful
Most positive
Least positive

made it - loved it, even better second day - I substituted italian sausage for ground beef, did use the Hot Italian Sausage.

I make this soup frequently, however, I omit the pasta as called for and add fresh tortellini (Butoni ) just until it cooks at the end for a few minute- if you add it too soon - the tortellini w...

I halved the recipe because I only had 1 lb sausage. The soup definitely needs more seasoning, I added basil, onion powder and garlic powder, I also added 1 tbsp of brown sugar as it tasted very...