Lasagna Soup

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Happy Friday Y’all! I don’t know about you but on Friday I am so absolutely done, done with cooking, done with cleaning, done with work, done. Friday is the one day a week I don’t get angry at myself if the house is a mess or if I’m too lazy to cook dinner. I like to queue up some easy wins for myself on Friday so this dinner is definitely Friday vibes – nice hearty meal but without a huge mess or tons of time in the kitchen.

I have the luxury of my day job also being work from home so I like to prep all of this food at lunch time and let it simmer all afternoon! You could even prep it in the morning and put it in the slow cooker for the whole day (if you have to go to a dreaded office.. I’m sorry).

I’ve tried a few different variations on the lasagna soup and this by far is my favorite combination. The noodles do suck up a lot of the broth so it’s very hearty, almost like a real lasagna! 🙂

What other foods can we turn into a soup in 2020? 🤔I hope you all have a fabulous weekend!

Until next week!


Lasagna Soup

For when you want lasagna – but you don't want the prep or calories! 🙂

Course Soup
Cuisine Italian
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Servings 6
Calories 425 kcal


  • 1 pound ground Italian sausage
  • 1 onion chopped
  • 3 carrots peeled and sliced
  • 4 cloves garlic minced
  • 2 14.5 ounce cans Italian-style diced tomatoes undrained
  • 1 15 ounce can tomato sauce
  • 8 ounces sliced mushrooms optional
  • 1 teaspoon oregeno
  • ½ teaspoon dried basil
  • Salt and ground black pepper
  • 2 cans water
  • 1 cup rotini
  • 1 cups mozzarella cheese for topping


  1. In a large stock pot over medium-high heat, combine sausage, onions, and carrots. Cook until the sausage has browned and the vegetables has softened, about 5 to 7 minutes. Stir in garlic until fragrant, about 2 minutes.
  2. Add diced tomatoes and their juice, tomato sauce, mushrooms, oregano, basil, fennel, 1 teaspoon salt, and ½ teaspoon pepper to the stock pot with your meat and vegetables already in it.
  3. Cover and simmer for 1 hour. During the last 10 minutes of cooking time, stir in the pasta, cover, and continue to cook until softened. Before serving, while still steaming add mozzarella cheese so it will melt by the time you eat it!
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