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Lasagna Soup
with Italian sausage / ricotta / mushrooms / spinach

Active: 40 minTotal: 40 min

Classic lasagna is time-consuming to make, but all those same ingredients can be made into soup in a fraction of the time! A dollop of ricotta cheese served on top gives this dish the authentic feel of the original.
Smarts: Lasagna noodles are broken up and stirred into the soup at the end of cooking. Watch them closely or boil them separately to keep them from over-cooking and getting soggy.



Lasagna Soup:
  • Onions, medium - 1, diced
  • Garlic - 4 cloves, chopped
  • Lasagna noodles - 6 oz, broken into pieces
  • Mushrooms, any button - 8 oz, sliced (look for pre-sliced)
  • Oil, cooking - 1 Tbsp
  • Sausage, Italian and raw (use mild or spicy) - 8 oz
  • Tomato paste - 2 Tbsp
  • Oregano, dried - 1 tsp
  • Basil, dried - 1/2 tsp
  • Italian seasoning - 1/2 tsp
  • Red pepper flakes (opt) - 1/2 tsp
  • Stock, any type - 4 cups
  • Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
  • Bay leaves - 2
  • Spinach, baby - 5 oz
  • Cheese, ricotta - 1/4 cup
  • Cheese, parmesan (opt) - 2 oz, grated

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Onions / Garlic / Lasagna noodles - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Mushrooms - Slice mushrooms. (Can be done up to 3 days ahead)


  1. Heat a Dutch oven with oil over medium heat. Stir in onions, garlic, and mushrooms and cook for 2 to 3 minutes.
  2. Add sausage and saute until sausage is breaking apart and nearly cooked through, 4 to 6 minutes.
  3. Stir in tomato paste, oregano, basil, Italian seasoning, and red pepper flakes and saute until fragrant, ~1 minute more.
  4. Pour stock and tomatoes (including liquid) over sausage and aromatics. Add bay leaves. Bring to a simmer.
  5. Stir lasagna noodles into soup and cover.
  6. Simmer soup just until lasagna noodles are al dente, tender but still with some bite. This should take 10 to 15 minutes, but watch closely to prevent over-cooking the noodles. In the last minute of cooking, stir in spinach leaves.
  7. Taste soup and season with some salt and pepper.
  8. Divide soup between serving bowls. Top each bowl with a spoonful of ricotta cheese and some Parmesan cheese (if using). Enjoy!

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This meal has 55 reviews

Really easy to make and it was tasty! Accidentally bought non made lentils, so I threw them in when I put the noodles in. I can see how using different noodles would make the soup easier to eat. Will definitely make again.

By: Gayle
Posted: Jan 21, 2020
Diet: Vegetarian

Came together easily- would repeat and change noodles for consistency.

By: Tessa
Posted: Jan 13, 2020
Diet: Original

Loved this soup! Easy and delicious. Used mini farfalle instead of lasagna noodles to skip the extra step of breaking up the pasta, and that worked great.

By: Kelley
Posted: Jan 09, 2020
Diet: Original

Made both vegetarian and original soups, just added the different ingredients in the end. Both great! Soup had depth and rich flavor. Minimal clean up was a plus!

By: Jessica
Posted: Nov 24, 2019
Diet: Original

Great soup! We used campanelle pasta, which was great. Used full amount of stock.

By: Elissa
Posted: Oct 10, 2019
Diet: Original

LOVE this soup! I made a large batch and threw all the individual portions into the freezer for later meals.

By: Kate
Posted: Sep 21, 2019
Diet: Gluten-free