Spicy, Cheesy Lasagna Soup
Add Preferred SourceLasagna soup takes all the comfort of a classic lasagna and wraps it up in a cozy, one-pot meal that’s perfect for busy nights. It’s loaded with all the good stuff—savory sausage, tender noodles, and plenty of melty cheese—without the fuss of layering or baking. This soup is hearty, rich, and bursting with flavor, making it a hit with everyone at the table.
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Some of the best recipes are one-pot recipes, and this lasagna soup delivers cheesy, spicy, hearty flavors in a speedy 35 minutes, too! It’s perfect for Thanksgiving, Christmas Eve, gamedays, potlucks and when you need a warming dish on a cold day. You can customize the flavors, remove the spice altogether, or take it up a notch. Kids love it, and it’s a real crowd-pleaser. Try it and become a convert!
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Lasagna Soup with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Cook the Vegetables
Start by heating up some vegetable oil in a large pot over medium to high heat. Toss in your diced onions and sliced red bell peppers. Let them cook for about 4-5 minutes, stirring every so often. You’re looking for them to soften up a bit and start releasing those delicious aromas.
Brown the Sausage
Next, it’s time to add the minced garlic and spicy Italian sausage. Stir everything together and cook until the sausage is browned and nicely crumbled. This should take about 5-7 minutes. As the sausage cooks, it’ll blend with the garlic, creating a mouthwatering base for your soup.
Add Seasonings and Liquids
Once the sausage is browned and your kitchen smells amazing, it’s time to build the soup. Stir in oregano, Italian seasoning, and tomato paste. Make sure the tomato paste is fully mixed in—it’s going to give the soup a deep, rich flavor. Now, pour in the crushed tomatoes (juice and all), chicken broth, milk, and water. Stir everything together until it’s well combined and smooth.
Cook the Noodles
Bring the soup to a gentle boil. Once it’s bubbling, add in your broken lasagna noodles. Turn the heat down to low and let the soup simmer. Cook the noodles for about 10 minutes, stirring occasionally so they don’t stick together or to the bottom of the pot. You want the noodles to be tender but not mushy.
Finish and Serve
When the noodles are perfectly cooked, stir in the shredded mozzarella cheese until it melts into the soup, making it extra creamy and cheesy. Ladle the soup into bowls and sprinkle with more mozzarella, grated Parmesan, and some fresh parsley if you like. Serve it up hot, and enjoy the cozy, comforting flavors of lasagna in a bowl.
Recipe Notes and Expert Tips
- Sausage Swap: If you prefer using hot Jimmy Dean sausage instead of spicy Italian, just add a little extra Italian seasoning to keep that authentic lasagna flavor. It’s a simple swap that still brings the heat and flavor.
- Frozen Veggies? No Problem!: Short on time? Frozen peppers and onions work just as well as fresh ones in this recipe. They’re a great time-saver and still give you all the flavor you need.
- Customize to Your Liking: This recipe is super flexible—add your favorite veggies, adjust the seasoning, or even switch up the cheese. Make it your own and enjoy!
- Pick Your Peppers: You can use any color bell pepper you like—red, green, yellow, or orange. Each one adds a slightly different taste, but they’re all delicious, so feel free to use whatever you have on hand.
- Go for Fresh: If you have the time, fresh onions, garlic, and bell peppers will give you the best flavor. But don’t stress—frozen works, too, if you’re in a pinch.
- Control the Spice: Not a fan of too much heat? Swap out the spicy sausage for sweet Italian, or mix the two to find your perfect balance.
- Noodle Tips: To avoid mushy noodles, keep an eye on them as they cook. If you want more control, you can cook the noodles separately and add them to each bowl just before serving.
- Cheese It Up: Don’t skimp on the cheese! Stirring in mozzarella at the end makes the soup creamy and rich, but feel free to add even more on top when serving.
- Perfect for Leftovers: This soup tastes just as good the next day. The flavors meld together even more, making it a great option for meal prep.
- Freezer-Friendly: If you’re making a big batch, this soup freezes beautifully. Just cool it down, store it in freezer-safe containers, and you’ll have a hearty meal ready to go for up to three months.
How to Store Leftover Lasagna Soup
Got leftovers? Great! Store your lasagna soup in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, just add a little extra broth or water since the noodles tend to soak up the liquid as they sit.
This soup also freezes well, making it a perfect meal to prepare ahead of time. Let the soup cool completely before transferring it to freezer-safe containers. It’ll keep in the freezer for up to 3 months. When you’re ready to enjoy it again, thaw the soup in the fridge overnight and reheat on the stove. If it’s thickened too much, just add a bit of broth or water to bring it back to the perfect consistency.
What to Serve With Lasagna Soup
Lasagna soup is a meal in itself, but pairing it with a simple side can make it even better. A crisp side salad with a light vinaigrette is a great match, cutting through the richness of the soup. Garlic bread or a crusty baguette is perfect for dipping—because let’s be honest, who doesn’t love a good bread dunk?
If you’re looking for something more substantial, roasted veggies or a fresh Caprese salad would complement the soup beautifully.
More Easy Soup Recipes for You to Try at Home
If you love soup, you should try these; they are some of my favorites!
- French Onion Soup
- Turkey Soup
- Potato Soup
Ingredients
- 3 tablespoons vegetable oil
- 1 onion diced
- 2 red bell peppers sliced
- 5 cloves garlic minced
- 1 pound spicy Italian sausage
- 1 teaspoon oregano
- 1 teaspoon Italian seasoning
- ⅓ cup tomato paste
- 1 can 28-ounces crushed tomatoes
- 4 cups chicken broth
- ½ cup milk
- 1 cup water
- 1 box 16-ounce lasagna noodles each one broken into 4 squares
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- Chopped fresh parsley optional
Instructions
- In a large pot add the oil, onions, and peppers and cook over medium to high heat for 4-5 minutes until the veggies start to soften a little.3 tablespoons vegetable oil, 1 onion, 2 red bell peppers
- Add the garlic and sausage to the pot, stir, and cook until the sausage is browned.5 cloves garlic, 1 pound spicy Italian sausage
- Once the sausage is browned and crumbled up add the oregano, Italian seasoning, tomato paste, crushed tomatoes with juice, chicken broth, milk and water. Stir until everything is mixed together very well.1 teaspoon oregano, 1 teaspoon Italian seasoning, ⅓ cup tomato paste, 1 can 28-ounces crushed tomatoes, 4 cups chicken broth, ½ cup milk, 1 cup water
- Bring the mixture to a boil and then add your broken lasagna noodles in.1 box 16-ounce lasagna noodles
- Turn to low heat and simmer to cook the noodles until done, around 10 minutes. Making sure to stir here and there so no noodles stick.
- Once done add the mozzarella in and stir.1 cup shredded mozzarella
- Ladle the soup into bowls and top with extra mozzarella, parmesan and fresh parsley.½ cup grated Parmesan, Chopped fresh parsley
- Serve hot and enjoy!
Notes
- Sausage Swap: If you prefer using hot Jimmy Dean sausage instead of spicy Italian, just add a little extra Italian seasoning to keep that authentic lasagna flavor. It’s a simple swap that still brings the heat and flavor.
- Frozen Veggies? No Problem!: Short on time? Frozen peppers and onions work just as well as fresh ones in this recipe. They’re a great time-saver and still give you all the flavor you need.
- Customize to Your Liking: This recipe is super flexible—add your favorite veggies, adjust the seasoning, or even switch up the cheese. Make it your own and enjoy!
- Pick Your Peppers: You can use any color bell pepper you like—red, green, yellow, or orange. Each one adds a slightly different taste, but they’re all delicious, so feel free to use whatever you have on hand.
- Go for Fresh: If you have the time, fresh onions, garlic, and bell peppers will give you the best flavor. But don’t stress—frozen works, too, if you’re in a pinch.
- Control the Spice: Not a fan of too much heat? Swap out the spicy sausage for sweet Italian, or mix the two to find your perfect balance.
- Noodle Tips: To avoid mushy noodles, keep an eye on them as they cook. If you want more control, you can cook the noodles separately and add them to each bowl just before serving.
- Cheese It Up: Don’t skimp on the cheese! Stirring in mozzarella at the end makes the soup creamy and rich, but feel free to add even more on top when serving.
- Perfect for Leftovers: This soup tastes just as good the next day. The flavors meld together even more, making it a great option for meal prep.
- Freezer-Friendly: If you’re making a big batch, this soup freezes beautifully. Just cool it down, store it in freezer-safe containers, and you’ll have a hearty meal ready to go for up to three months.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
Can you make this in a crock pot?
I haven’t tried making it in a Crockpot unfortunately so I couldn’t advise. If you do try it, then please let me know how it goes.
Really delicious, wouldn’t change a thing
Thanks Kurtis! Glad you loved it!