This lasagna soup recipe is your ticket to a cozy, flavorful dinner with all the delicious layers of traditional lasagna, minus the fuss. Roasted cherry tomatoes and red wine blend together with sautéed onion and garlic to create the most delicious, velvety base, then everything is finished off with lasagna noodles and heaping dollops of a luscious ricotta and mozzarella mixture.
Table of Contents
This recipe is…
If you love the flavors of lasagna, you’re going to love this recipe. It’s everything good and delicious about lasagna without all of the fuss of layering and baking.
The soup starts out with roasted cherry tomatoes (game changer compared to a jar of tomato sauce), then layers in sautéed onions and garlic, red wine, all blended to delicious soup base perfection. Once that’s done, the lasagna noodles get tucked into the soup, and everything gets finished off with the most delicious ricotta and mozzarella mixture. It’s heaven in a bowl, y’all.
If you’re looking for more delicious, easy soup recipes, we’ve got you. This chicken soup with ginger and turmeric has been a reader favorite for years, this creamy chicken and wild rice soup is truly unbelievable, and when all else fails, you can’t go wrong with a bowl of classic chicken noodle soup.
Why You’ll Love This Recipe
- It’s easy – not that traditional lasagna is hard, per se, but this soup recipe really takes the fuss out of layering. It’s as easy as lasagna gets!
- It’s delicious – when we say this recipe is delicious, we mean it. It’s everything you want in a cozy, satisfying soup.
Recipe Ingredients
Find ingredient notes (including substitutions and swaps) below.
- Vegetable broth – this recipe calls for vegetable broth, but if you have chicken broth on hand, feel free to use that instead.
- Red wine – you’ll need a half cup of red wine for this recipe, but if you’d prefer to not use wine (or just don’t want to buy a bottle for this recipe alone), feel free to use 2 tablespoons of balsamic vinegar in its place.
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
- Make it gluten-free – use gluten free lasagna noodles (we used Jovial’s gluten-free lasagna noodles) to make this recipe gluten-free.
- Make it dairy-free – if you’re dairy-free, grab dairy-free ricotta and mozzarella in place of the regular stuff. Either skip the parmesan garnish or use a DF parmesan substitute (many grocery stores sell dairy-free cheese options now!).
- Add some protein – if you aren’t in need of a vegetarian lasagna soup, feel free to add a pound of cooked and crumbled Italian sausage to the soup.
How to Make Lasagna Soup
This recipe is incredibly easy to make! Follow along below.
Step 1: Bring a large pot of water to a boil and cook the lasagna noodles according to the package instructions. Once cooked, drain and set aside.
Step 2: Preheat the oven to 375℉. Toss the tomatoes with olive oil, then spread them out over two rimmed baking sheets and sprinkle with sea salt. Roast the tomatoes for 45 minutes, or until the skins have started to burst.
Step 3: While the tomatoes roast, in a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook for 5-10 minutes, until the mixture is fragrant and the onion is starting to brown.
Step 4: Add the tomatoes and wine to the pot and simmer for 5 minutes more. Then, add the broth, tomato paste, and salt and stir to combine.
Step 5: Using an immersion blender, blend the soup directly in the pot until smooth. Stir in the Italian seasoning and pepper, then add the lasagna noodles.
Step 6: In a small bowl, mix together the ricotta and mozzarella until fully combined.
Step 7: Drop the ricotta mixture into the soup by the heaping tablespoon and remove the soup from heat.
Step 8: Top with parmesan and garnish with parsley. Serve and enjoy!
Recipe Tips
- If you don’t want to roast the cherry tomatoes yourself (highly recommended, but time doesn’t always allow for it!), use a 28-ounce can of whole peeled tomatoes instead.
- Add some protein to the lasagna soup by cooking and crumbling a pound of ground Italian sausage before sautéing the garlic and onion.
How to Serve
Serve your lasagna soup all on its own or alongside some crusty homemade bread and a simple arugula salad.
How to Store and Reheat
Store any leftover lasagna soup in an airtight container in the fridge for up to 5 days. To freeze your soup, simply remove the lasagna noodles (if you’re freezing leftovers – they won’t freeze well) and freeze in an airtight container for up to 3 months.
To reheat your soup from the refrigerator, simply pop a serving in the microwave for 1-2 minutes or in a pot over medium heat on the stovetop for 7-8 minutes until warmed through.
To reheat from frozen, simply let the soup sit in the fridge overnight, then transfer it to a pot on the stove to heat until warmed through. While the soup is heating, make another batch of lasagna noodles and add those in before serving.
Frequently Asked Questions
We stuck with the traditional lasagna noodles for this recipe, but don’t feel bound to that. If you have other noodles on hand, use those. Either way, you’ll need about 9 ounces of pasta.
One serving of this lasagna soup (there are 4 total) has 29 grams of protein.
If you want to up that amount, add a pound of cooked and crumbled Italian sausage to your soup for an extra 19.5 grams of protein, making the grand total 49 grams!
This recipe actually has a pretty impressive amount of fiber – one serving (again, there are 4 total) contains about 7 grams. If your daily goal is 25 grams of fiber, this soup checks off almost a third of that.
More Favorite Soup Recipes
If you tried this Lasagna Soup or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
One Pot Lasagna Soup Recipe
Ingredients
- 9 ounces dried lasagna noodles
- 3 tablespoons olive oil, divided
- 1 small onion, diced
- 4 cloves garlic, minced
- 2 pounds cherry tomatoes
- ½ cup red wine, or 2 tablespoons balsamic vinegar
- 4 cups vegetable broth
- 6 ounces tomato paste
- 1 teaspoon salt
- 2 tablespoons Italian seasoning
- ½ teaspoon black pepper
- 8 ounces ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese, for garnish
- 2 tablespoons parsley, for garnish
Instructions
- Bring a large pot of water to a boil and cook the lasagna noodles according to the package instructions. Once cooked, drain and set aside.
- Preheat the oven to 375℉. Toss the tomatoes with olive oil, then spread them out over two rimmed baking sheets and sprinkle with sea salt. Roast the tomatoes for 45 minutes, or until the skins have started to burst.
- Meanwhile, in a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook for 5-10 minutes, until the mixture is fragrant and the onion is starting to brown. Add the tomatoes and wine and simmer for 5 minutes more.
- Add the broth, tomato paste, and salt and stir to combine. Using an immersion blender, blend the soup directly in the pot until smooth. Stir in the Italian seasoning and pepper, then add the lasagna noodles.
- In a small bowl, mix together the ricotta and mozzarella until fully combined, then drop the ricotta mixture into the soup by the heaping tablespoon and remove the soup from the heat. Top with parmesan and garnish with parsley. Serve and enjoy!
Recipe Notes
- Make it gluten-free – use gluten free lasagna noodles (we used Jovial’s gluten-free lasagna noodles) to make this recipe gluten-free.
- Make it dairy-free – if you’re dairy-free, grab dairy-free ricotta and mozzarella in place of the regular stuff. Either skip the parmesan garnish or use a DF parmesan substitute (many grocery stores sell dairy-free cheese options now!).
- Add some protein – if you aren’t in need of a vegetarian lasagna soup, feel free to add a pound of cooked and crumbled Italian sausage to the soup.
Nutrition
I added Italian seasoned ground elk to the recipe and it was amazing. Huge hit with my family of 4!
YUM! We are so so happy it was a hit, Stevy!!