Name: Lasagna Soup
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: Soup; ¼ cup olive oil; 2 pounds Italian sausage, casings removed; 2 cups chopped onion; 4 garlic cloves, minced; 2 tablespoons tomato paste; 2 teaspoons dried oregano; ½ teaspoon crushed red pepper flakes; 1 can (28 ounces) fire-roasted diced tomatoes, undrained; 6 cups chicken stock, plus more as needed; 16 ounces Radiatori Pasta, or fusilli or gemelli pasta; ½ cup thinly sliced fresh basil; Salt and ground black pepper, to taste; Cheese Topping; 8 ounces ricotta cheese; 2 cups shredded mozzarella cheese, divided; ½ cup grated Parmesan cheese; ¼ teaspoon salt; Pinch of ground black pepper

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Lasagna soup with Italian sausage and a ricotta topping, with radiatori mostly beneath the tomato broth.

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Lasagna soup brings the sausage, tomato and three-cheese flavors of lasagna into a bowl, with short, ruffled radiatori in place of wide noodles. The pasta cooks in its own pot, then the hot soup is ladled over it and finished with a creamy ricotta mixture, mozzarella and fresh basil.

This batch serves 10, with 15 minutes of prep and 55-65 minutes of stovetop cooking. Keeping the pasta separate lets you build each bowl just before eating and keeps tomorrow's lunch from turning into a pot of swollen noodles. If you enjoy the sausage-and-ricotta combination in Baked Ziti with Italian Sausage and Ricotta, this is another way to bring those flavors to the table.

I first made this soup while visiting my sister-in-law and her family. It was a hit with the whole family and earned a spot on my regular menu-the sausage, tomato broth and cheese really do bring lasagna to mind.

Why You'll Love This Soup

Three cheeses, two textures. Ricotta and Parmesan go into the spoonable topping with half the mozzarella; the remaining mozzarella finishes each bowl.
Leftovers stay flexible. Store the soup, pasta and cheese mixture separately, then assemble only what you need.
A slow cooker option. The Beautiful 10-in-1 method starts with browning the sausage and keeps the pasta separate, just like the stovetop version.

Radiatori, Italian sausage, stock, tomatoes, onion, garlic, oil, herbs, seasoning and three cheeses for lasagna soup.

Ingredients You'll Need

A Few Ingredient Notes

Radiatori: These short, deeply ridged pasta shapes are the featured choice here. Fusilli or gemelli also work; small shells or rotini are additional options from the recipe notes. Cook whichever shape you choose according to its own package, rather than borrowing another pasta's timing.

Sausage and tomatoes: Use mild or hot Italian sausage, and remove the casings. Ground beef or turkey can replace the sausage; adjust the salt and oregano to taste. Regular diced tomatoes can replace the fire-roasted variety. Keep the tomato juices-they belong in the broth.

Tools That Make It Easier

Large Dutch oven
Separate large pasta pot
Colander
Mixing bowl and cover
Measuring cups and spoons
Liquid measuring cup
Cutting board
Chef knife
Wooden or silicone cooking spoon
Cheese grater
Ladle
Food thermometer for reheating
Airtight storage containers
Optional: 6-quart Beautiful 10-in-1 Electric Multi-Cooker

How to Make Lasagna Soup

The full measurements are in the recipe card. Keep the pasta pot separate from the soup pot through the last step.

Step 1: Mix the cheese topping. Combine the ricotta, Parmesan, 1 cup of the mozzarella, ¼ teaspoon salt and a pinch of pepper. Cover and refrigerate, then chop the onion, mince the garlic and remove the sausage casings if needed.

Ricotta, Parmesan and mozzarella mixed with salt and pepper, with the remaining mozzarella reserved.

Step 2: Brown the sausage and onion. Warm the olive oil in a large Dutch oven over medium-high heat, then add the sausage and onion. Cook for 10-12 minutes, breaking the meat into small pieces, until browned and the onion is softened; spoon off excess fat if needed.

Italian sausage crumbles and softened chopped onion browned in a red Dutch oven.

Step 3: Build the tomato base. Reduce the heat to medium and stir in the tomato paste for 2 minutes. Add the garlic, oregano and red pepper flakes and cook for 30 seconds, stirring so the garlic doesn't scorch.

Tomato paste, garlic, oregano and red pepper flakes stirred into browned sausage and onion.

Step 4: Add the stock and simmer. Pour in a little stock and scrape up the browned bits, then add the remaining stock and undrained tomatoes. Bring to a boil, reduce to a gentle simmer and cook uncovered for 30-40 minutes, stirring occasionally and seasoning to taste.

Tomato and chicken stock soup base with Italian sausage, without pasta or cheese added.

Step 5: Cook the radiatori separately. During the final 15 minutes of simmering, bring a separate pot of salted water to a boil. Cook the radiatori according to the package until al dente, then drain and use immediately.

Cooked radiatori drained in a colander, separate from the soup pot.

Step 6: Build each bowl. Divide the pasta among serving bowls and ladle the hot soup over it. Add the ricotta mixture, remaining mozzarella and basil, then stir gently before eating so the cheese works into the broth.

A bowl assembled with pasta under hot lasagna soup, topped with the cheese mixture and basil.

Using the Beautiful Multi-Cooker

For the 6-quart Beautiful 10-in-1 Electric Multi-Cooker, allow 15 minutes prep and about 4 hours 20 minutes cooking on HIGH or 6 hours 20 minutes on LOW. These are the settings for this model; keep the pasta out of its cooking pan.

On the 6-quart Beautiful 10-in-1 Electric Multi-Cooker, select SEAR/SAUTÉ, set the temperature to 350°F, and set the timer for 20 minutes. Start the cycle and leave the lid off.
Add the oil, sausage, and onion. Cook for 10-12 minutes, breaking up the meat and stirring regularly, until the sausage is browned and the onion is softened. Remove excess fat if needed.
Stir in the tomato paste for 2 minutes, then add the garlic, oregano, and red pepper flakes. Cook for another 30 seconds.
Add the stock and tomatoes, scraping the cooking pan with a wooden or silicone utensil to release the browned bits. End the sear/sauté cycle.
Cover and select SLOW COOK. Set HI for 4 hours or LO for 6 hours, then start cooking.
Near the end of cooking, prepare the cheese topping and boil the pasta separately as directed above. Taste the soup and adjust the seasoning.
Assemble individual bowls with pasta, soup, cheese topping, mozzarella, and basil. Keep the pasta out of the cooking pan to prevent it from softening during holding.

A Few Mistakes to Avoid

Putting all the pasta in the soup pot: It keeps absorbing broth as it sits. Portion the cooked pasta into bowls, then ladle the soup over it.
Using all the mozzarella in the topping: Only 1 cup goes into the ricotta mixture. Reserve the other cup for finishing the bowls.
Letting the tomato paste catch: Lower the heat before adding it, stir frequently and loosen the browned bits with a little stock before adding the rest.

Angled view of radiatori lasagna soup in a white bowl with ricotta, mozzarella and basil.

Keeping Leftovers Fresh

Refrigerate the soup, pasta and cheese topping in separate airtight containers within 2 hours and use within 3-4 days. Reheat the soup in a saucepan to 165°F, add the cooked pasta near the end and finish each bowl with cheese and basil. Add chicken stock when serving if you want a brothier bowl.

Freeze the cooled soup without pasta, cheese or basil for up to 3 months, leaving space in the containers for expansion. Thaw overnight in the refrigerator, reheat thoroughly and serve with freshly cooked pasta and toppings.

Overhead view of lasagna soup with a few radiatori pieces surfacing in the tomato broth.

What to Serve with Lasagna Soup

Put Homemade Garlic Bread alongside for dipping, add Italian Side Salad for something crisp, or serve Roasted Broccoli as the vegetable side. Those three keep the meal simple without competing with the rich cheese topping.

Homemade Garlic Bread

Italian Side Salad

Roasted Broccoli

A Couple of Questions Before You Cook

Is this a one-pot lasagna soup? No. The soup cooks in a Dutch oven and the pasta boils in a separate pot. That extra pot gives you control over the pasta's texture and makes separately stored leftovers easier to manage.

Does this lasagna soup need heavy cream? No heavy cream is included. The ricotta, mozzarella and Parmesan topping provides the creamy finish when you gently stir it into each bowl.

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Tell Me How It Turned Out

Leave a comment and tell me how your bowls turned out, which pasta you used, or what you served alongside. If you made the recipe, please leave an honest rating and review to help the next cook.

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Baked Ziti with Italian Sausage and Ricotta

Recipe

Lasagna Soup

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This hearty lasagna soup combines Italian sausage, tender pasta, and rich tomato broth with a creamy three-cheese topping-all the flavor without layering a casserole.

Author: Jennifer Locklin
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 75 minutes
Yield: 10 servings 1x
Category: Soups &amp, Stews
Cuisine: Italian

Ingredients

Units Scale

Soup
¼ cup olive oil
2 pounds Italian sausage, casings removed
2 cups chopped onion
4 garlic cloves, minced
2 tablespoons tomato paste
2 teaspoons dried oregano
½ teaspoon crushed red pepper flakes
1 can (28 ounces) fire-roasted diced tomatoes, undrained
6 cups chicken stock, plus more as needed
16 ounces Radiatori Pasta, or fusilli or gemelli pasta
½ cup thinly sliced fresh basil
Salt and ground black pepper, to taste
Cheese Topping
8 ounces ricotta cheese
2 cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese
¼ teaspoon salt
Pinch of ground black pepper

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Instructions

Prep
Combine the ricotta, Parmesan, 1 cup mozzarella, ¼ teaspoon salt, and a pinch of pepper in a bowl. Cover and refrigerate while the soup cooks.
Chop the onion, mince the garlic, and remove the sausage from its casings if needed.
Cook
Warm the olive oil in a large Dutch oven over medium-high heat. Add the sausage and onion. Cook for 10-12 minutes, breaking the sausage into small pieces, until the meat is browned and the onion is softened. Spoon off excess fat if needed.
Reduce the heat to medium. Stir in the tomato paste and cook for 2 minutes, stirring frequently. Add the garlic, oregano, and red pepper flakes; cook for 30 seconds.
Pour in a little stock and scrape the bottom of the pot to loosen any browned bits. Add the remaining stock and the tomatoes with their juices.
Bring the soup to a boil, then reduce the heat to maintain a gentle simmer. Cook uncovered for 30-40 minutes, stirring occasionally. Add salt and pepper to taste.
During the final 15 minutes of simmering, bring a separate pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and use immediately.
Assemble
Divide the pasta among serving bowls and ladle the hot soup over it.
Add a spoonful of the ricotta mixture to each bowl. Finish with the remaining mozzarella and the basil.
Stir gently before eating to incorporate the cheese into the broth.
Slow Cooker Option: Beautiful 10-in-1 Electric Multi-Cooker
Prep time: 15 minutes
Cook time: About 4 hours 20 minutes on HIGH or 6 hours 20 minutes on LOW
On the 6-quart Beautiful 10-in-1 Electric Multi-Cooker, select SEAR/SAUTÉ, set the temperature to 350°F, and set the timer for 20 minutes. Start the cycle and leave the lid off. These settings are available on this model. cdn.accentuate.io
Add the oil, sausage, and onion. Cook for 10-12 minutes, breaking up the meat and stirring regularly, until the sausage is browned and the onion is softened. Remove excess fat if needed.
Stir in the tomato paste for 2 minutes, then add the garlic, oregano, and red pepper flakes. Cook for another 30 seconds.
Add the stock and tomatoes, scraping the cooking pan with a wooden or silicone utensil to release the browned bits. End the sear/sauté cycle.
Cover and select SLOW COOK. Set HI for 4 hours or LO for 6 hours, then start cooking.
Near the end of cooking, prepare the cheese topping and boil the pasta separately as directed above. Taste the soup and adjust the seasoning.
• • Assemble individual bowls with pasta, soup, cheese topping, mozzarella, and basil. Keep the pasta out of the cooking pan to prevent it from softening during holding.

Notes

Substitutions: Use mild or hot Italian sausage. Ground beef or turkey can replace the sausage; adjust the salt and oregano to taste. Regular diced tomatoes work in place of fire-roasted tomatoes. Substitute small pasta shells or rotini for the fusilli.
Consistency: For a brothier soup, add more chicken stock when serving. Keeping the pasta separate also makes the broth easier to adjust.
Serving suggestions: Serve with garlic bread, a green salad with Italian dressing, or roasted broccoli.
Refrigeration: Refrigerate the soup, pasta, and cheese topping in separate airtight containers within 2 hours. Use within 3-4 days.
Reheating: Warm the soup in a saucepan until it reaches 165°F. Add the cooked pasta near the end, then finish each bowl with cheese and basil.
Freezing: Freeze the cooled soup without pasta, cheese, or basil for up to 3 months. Leave room in the containers for expansion. Thaw overnight in the refrigerator, reheat thoroughly, and serve with freshly cooked pasta and toppings.