Enjoy the flavors of lasagna in a quick 30-minute Lasagna Soup Recipe! The tomato broth is packed with chunky veggies, spicy sausage and cheese-filled ravioli. Each bite is satisfying, comforting and loaded with flavor.
Table of Contents
Why This Recipe Works
We set out to develop a soup recipe that had all the craveable flavors of lasagna without the long bake time and cool time. One search on the internet and you’ll find tons of recipes that feature long strands of lasagna noodles swimming in tomato sauce served over a scoop of seasoned ricotta.
We get the idea and the appeal, but we struggled to see how that would truly evoke the flavors and experience of lasagna. We also didn’t love the idea of ricotta dissolving into the broth—we wanted the experience of biting into melty cheese.
Our take on Lasagna Soup features cheese-filled ravioli, large chunks of vegetables, spicy bites of sausage and a loose tomato broth. Going the ravioli route means you bite into cheesy pockets of pasta. That’s much more “lasagna” than a dollop of ricotta in the bottom of a bowl.
The Soup-er Simple Series
This lasagna soup recipe is part of our SOUP-er Simple Series! This means it has a short ingredient list, quick cook time, and loads of flavor. The goal is to give you more than enough recipes to get you through cold weeknights when all you want is something savory and steaming ready in 30 minutes
In order to be apart of the SOUP-er Simple Series, each recipe needs to hit these three criteria:
- 10 ingredients or less
- Ready in under 45 minutes
- Taste like it took hours
We tried a few different types of pre-made ravioli and we found that refrigerated ravioli works best. The filling of shelf-stable ravioli never quite softens or gets melty the way we want it to. Refrigerated options, like Rana, work best.
We like any cheese ravioli such as 5-cheese or mozzarella cheese with ricotta cheese, but feel free to play around with whatever you like or can find. And if you can’t find ravioli, try refrigerated tortellini.
We usually find refrigerated ravioli near the refrigerated pesto.
We love the body that a large can of crushed tomatoes adds to this soup. Avoid using canned diced tomatoes as they have sodium bicarbonate added to retain a firm texture. We want a saucy tomato broth, so opt of canned crushed tomatoes.
We like the flavor of chicken broth, but feel free to use any type of broth you have on hand. Between the sausage and the ravioli, this soup is pretty well seasoned on its own, so opt for low-sodium broth.
Test Kitchen Tips
- Use quality ravioli for this recipe. It’s the main attraction, so you want to make sure it’s quality! We like Rana brand.
- It’s important that the soup is boiling when you add the ravioli. If it’s not, the ravioli won’t cook properly.
- Fat content of sausage can vary widely. You’re looking for about 2 tablespoons of drippings to cook the onion and mushrooms in. If it’s more than 2 tablespoons, feel free to ditch some of the drippings. If it’s less, add a drizzle of olive oil or a pat of butter.
- For a lighter soup, you can use half Italian sausage and half your choice of ground meat such as ground beef, ground pork, ground turkey or ground chicken.
- This soup make A LOT! Be sure to use a large soup pot.
What to Serve with Lasagna Soup
Because this soup is a meal in and of itself, keep the side dish light and fresh.
- We love our Simple Butter Lettuce for this meal. It’s light, simple and perfect for the cozy meal.
- Get your fruit in with our Savory Citrus Salad. Or try our Simple Grape Salad.
- For some added crunch, serve the soup with our Simple Celery Salad.
- In keeping with the Italian theme, serve the soup with our Fennel Salad.
We recommend storing any leftovers of this lasagna soup in the fridge in an airtight container. Reheat it on the stovetop over medium-low just until hot. Any long or vigorous simmering will drastically over-cook the ravioli and cause it to fall apart.
Lasagna soup will last up to 1 week stored in the refrigerator. It will last up to 3 months stored in the freezer. If you freeze it, let it thaw in the refrigerator overnight before gently reheating on the stovetop.
Skip the sausage and use 2 tablespoons butter in place of the drippings to cook the onion and mushrooms in.
Watch How to Make It
Quick & Easy Lasagna Soup
- 1 pound bulk spicy Italian sausage
- 1 yellow onion, chopped (about 2 cups)
- 8 ounces cremini mushrooms, quartered
- Morton kosher salt
- 2 tablespoons minced fresh garlic
- 1 tablespoon dried oregano
- 3 tablespoons tomato paste
- 4 cups low-sodium chicken broth
- 1 (28-ounce) can crushed tomatoes
- 1 large zucchini, cut in half lengthwise then cut into ¼-inch-thick slices
- 1 (12-to 16-ounce) bag refrigerated cheese ravioli, such as Rana
- Cook sausage in a very large pot over medium-high heat, breaking up into chunks with a wooden spoon, until cooked through and browned, 5–6 minutes. Using a slotted spoon, transfer sausage to a bowl; reserve drippings in pot.
- Add onions, mushrooms and ½ teaspoon salt to drippings; sauté over high heat until starting to soften, about 5 minutes.
- Stir in garlic and oregano; cook 1 minute. Add tomato paste; cook 1 minute.
- Add broth, crushed tomatoes, and 4 cups water; bring to a boil then reduce to a simmer over medium heat and cook 10 minutes.
- Stir in pasta and zucchini and cook according to package directions, about 8 minutes.
- Season with salt and pepper to taste. Serve with large shreds of Parmesan cheese and fresh basil (optional).