This lasagna soup is everything you love about classic lasagna, reimagined into a cozy bowl of comfort perfect for fall. Sweet Italian sausage simmers in a rich tomato base made with high-quality marinara, chicken and beef broth, garlic, and herbs. A hearty amount of fresh spinach adds balance and brightness, while a splash of cream at the end makes it luxuriously smooth.
There’s something about the countdown to fall that makes me want to light a candle, pull out my coziest sweater, and start simmering soups on the stove. For me, soup season isn’t just a category of recipes, it’s a lifestyle. It’s how I transition into cooler days with intention, one pot at a time. And right at the top of my fall soup priority list? Lasagna soup.
Lasagna soup has been floating around kitchens and food blogs for years now, and for good reason. It’s the perfect deconstructed take on the traditional baked lasagna we all know and love. Think of it as lasagna reimagined: easier, faster, and somehow just as comforting. Instead of layering noodles, sauce, and cheese into a heavy casserole, everything simmers together in one pot, creating a bowl of pure coziness. It’s the kind of meal that makes you want to curl up on the couch while the world outside begins to shift into autumn.
When I started making lasagna soup at home, I felt like something was missing. Sure, the flavors were delicious, rich tomato sauce, Italian sausage, tender noodles, but I wanted more balance. So I began adding a hearty amount of fresh spinach, and it completely changed the dish. Spinach gives the soup a layer of brightness and nutrition without taking away from the indulgence. It’s the one ingredient I now consider non-negotiable.
Of course, the heart of my version is the combination of sweet Italian sausage and high-quality marinara sauce. I love reaching for Carbone’s marinara, it has a depth of flavor that feels restaurant-worthy. Paired with chicken broth, beef broth, and plenty of garlic and onion, the base becomes rich and flavorful in no time. A splash of heavy cream at the end makes it velvety and luscious without being overly heavy.
And let’s not forget the topping. Classic lasagna isn’t complete without that creamy, cheesy layer, and lasagna soup is no different. I mix ricotta with mozzarella, parmesan, and a little seasoning to create a decadent dollop that melts right into the soup when you serve it. It takes the dish over the top, making every spoonful feel like comfort in a bowl.
What I love most about this recipe is its simplicity. There’s no fussing with layers or waiting an hour for the oven to do its thing. In under 45 minutes, you have a soup that tastes like it simmered all day. It’s family-friendly, weeknight-friendly, and definitely cozy fall weekend–friendly.
As we officially ease into autumn, this lasagna soup is exactly the kind of meal I want to come home to. It’s nostalgic, filling, and flexible enough to make your own. Add more spinach if you love greens, swap in spicy sausage for extra heat, or serve it with a crusty baguette for dipping. However you enjoy it, lasagna soup is a reminder that fall cooking doesn’t need to be complicated to feel special.
So if you’re building your soup season lineup this year, make sure this one makes the cut. Because once you try it, I have a feeling it’ll become a staple in your fall soup lineup.
Lasagna Soup
Ingredients
- 1 lb sweet Italian sausage
- 2 cups of broken lasagna noodles
- 1 jar Carbone marinara, or any quality marinara
- 2 cups chicken broth
- 2 cups beef broth
- 1 white onion, diced
- 1 tbsp garlic paste
- 2 tbsp tomato paste
- 2 cups fresh spinach, or more as desired
- 1 tsp Italian seasoning
- fresh basil to taste
- Salt to taste
- pepper to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Tony’s no salt, or any all-purpose seasoning
- 1/3 cup heavy cream
Ricotta Topping
- 1 cup ricotta
- 1/3 cup mozzarella
- 1/3 cup parmesan
- Salt to taste
- Pepper to taste
- Freshly chopped parsley to taste
Instructions
- In a large pot or Dutch oven, brown 1 lb of sweet Italian sausage over medium heat. Break it apart with a spoon as it cooks. Once browned, drain any excess grease and skim off any extra oil so your soup stays light but flavorful.
- Add in your diced onion and cook until softened, about 3–4 minutes. Stir in 1 tablespoon garlic paste and 2 tablespoons tomato paste, letting it cook for another minute so everything gets fragrant and rich.
- Pour in 1 jar of Carbone marinara (or your favorite high-quality marinara), 2 cups chicken broth, and 2 cups beef broth. Stir well. Season with Italian seasoning, oregano, fresh basil, salt, pepper, garlic powder, onion powder, and a little all-purpose seasoning (like Tony’s no salt). Bring the soup up to a simmer.
- Once soup is simmering, add in broken lasagna noodle, cover and let the soup simmer on low for about 20 minutes. This gives the flavors time to come together. Stir occasionally so nothing sticks to the bottom.
- Stir in 2 cups (or more) of fresh spinach and let it wilt into the soup. Then add 1/3 cup of heavy cream to make it silky and balanced. Taste and adjust seasoning if needed.
- In a small bowl, mix together 1 cup ricotta, 1/3 cup mozzarella, 1/3 cup parmesan, plus salt, pepper, and Italian seasoning to taste.
- Place dollops of the ricotta mixture directly into soup or save for topping later
- Ladle the hot soup into bowls. Add a big spoonful of the ricotta mixture right on top and let it melt in. Garnish with fresh parsley or basil if you like.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
