50+ Delicious Lasagna Soup Recipes for Every Craving

Lasagna is a classic comfort food that has been beloved by families for generations.

But what if you could take all the savory goodness of a traditional lasagna and turn it into a warm, hearty soup? That’s where lasagna soup comes in.

Combining layers of rich tomato sauce, melted cheese, pasta, and various proteins into a one-pot meal, lasagna soup is a twist on the classic casserole that is both comforting and easy to make.

Whether you prefer the traditional beef version or are looking for a creative new spin, lasagna soup is the perfect dish to make on a chilly evening or for a family-friendly dinner.

In this post, we’ve gathered over 50 unique lasagna soup recipes, each offering a different take on this deliciously indulgent dish.

From spicy Cajun chicken versions to lighter takes with turkey or vegetarian options, there’s something here for everyone.

So grab a spoon and get ready to discover the comforting world of lasagna soup!

50+ Delicious Lasagna Soup Recipes for Every Craving

Lasagna soup brings all the flavor of the traditional lasagna in an easy-to-make, one-pot meal format.

It’s the perfect way to enjoy the layers of pasta, cheese, and sauce you love without the time and effort that comes with making a lasagna.

Whether you’re a fan of spicy Cajun flavors, hearty beef soups, or prefer a lighter vegetarian version, these 50+ lasagna soup recipes have something for every taste.

So, the next time you’re craving comfort food, try one of these delicious lasagna soups and enjoy a warm, satisfying bowl of goodness!

Hearty Lasagna Soup with Sausage and Ricotta

This rich and satisfying lasagna soup combines the flavors of a traditional lasagna with the ease of a soup. With a hearty blend of Italian sausage, tender pasta, tangy ricotta, and a hearty tomato-based broth, it offers the same comfort and flavor as the classic lasagna but in a cozy, slurpable form.

Recipe:
Ingredients:

• 1 lb Italian sausage (mild or spicy)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) tomato sauce
• 4 cups chicken or vegetable broth
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 8 lasagna noodles, broken into thirds
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Fresh basil or parsley for garnish
• Salt and pepper to taste

Instructions:

1. In a large pot or Dutch oven, cook the sausage over medium heat until browned, breaking it up with a spoon. Remove excess fat if necessary.
2. Add chopped onion and garlic to the pot, cooking for 2-3 minutes until fragrant and softened.
3. Stir in the crushed tomatoes, tomato sauce, and broth. Season with basil, oregano, salt, and pepper.
4. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes to allow the flavors to meld together.
5. Add the broken lasagna noodles to the pot, and cook for 8-10 minutes, until the noodles are tender.
6. Meanwhile, in a separate bowl, mix together ricotta cheese, mozzarella, and Parmesan.
7. Once the soup is done, ladle it into bowls, and add a generous scoop of the cheese mixture on top. Sprinkle with fresh basil or parsley before serving.

This lasagna soup provides a deliciously comforting way to enjoy the flavors of a classic lasagna in an easy-to-make soup. The sausage and tomato broth are rich and flavorful, while the ricotta and mozzarella create that signature cheesy, creamy element. Perfect for cold evenings or when you want a filling, satisfying meal without the hassle of assembling a lasagna. The combination of textures from the soup and cheese adds a comforting indulgence that everyone will love.

Veggie-Packed Lasagna Soup

A lighter and healthier twist on lasagna, this veggie-packed version is loaded with colorful vegetables like zucchini, bell peppers, and spinach. Paired with a hearty tomato-based broth and tender pasta, it offers a nutritious and delicious option for those looking to enjoy a plant-based version of the beloved dish.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 medium zucchini, diced
• 1 bell pepper, diced
• 1 carrot, peeled and diced
• 2 cups fresh spinach, chopped
• 1 can (28 oz) crushed tomatoes
• 4 cups vegetable broth
• 8 lasagna noodles, broken into pieces
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup ricotta cheese (optional)
• 1 cup shredded mozzarella cheese
• Fresh basil or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until softened, about 3 minutes.
2. Add the diced zucchini, bell pepper, and carrot to the pot, and cook for 5-7 minutes until the vegetables are tender.
3. Stir in the crushed tomatoes, vegetable broth, basil, oregano, salt, and pepper. Bring the mixture to a boil.
4. Reduce the heat and let it simmer for 10 minutes to allow the flavors to combine.
5. Add the broken lasagna noodles and cook for 8-10 minutes, until the noodles are tender.
6. Stir in the chopped spinach and cook for an additional 2 minutes until wilted.
7. Ladle the soup into bowls, and top with a spoonful of ricotta cheese (optional) and shredded mozzarella. Garnish with fresh basil or parsley.

This veggie-packed lasagna soup is a wonderful way to get in more vegetables while still enjoying the flavors of lasagna. The soup base is rich and comforting, with the added crunch and nutrition of fresh vegetables. The creamy ricotta and melty mozzarella bring in the classic lasagna elements, making it a satisfying, wholesome meal. Whether you’re a vegetarian or just looking for a lighter alternative, this recipe is a crowd-pleaser that doesn’t skimp on flavor.

Spicy Chicken Lasagna Soup

A bold and flavorful twist on the classic, this spicy chicken lasagna soup offers a spicy kick with tender chicken, zesty tomato broth, and a hint of heat from crushed red pepper flakes. Perfect for those who love a bit of spice in their dishes, this recipe brings all the comforting layers of lasagna with a fiery touch.

Ingredients:

• 1 lb chicken breast or thighs, diced
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) tomato sauce
• 4 cups chicken broth
• 1 teaspoon red pepper flakes (adjust to taste)
• 1 teaspoon smoked paprika
• 1 teaspoon dried basil
• 8 lasagna noodles, broken into pieces
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• Fresh cilantro or parsley for garnish
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Add the diced chicken and cook until browned on all sides, about 6-8 minutes. Remove the chicken and set it aside.
2. In the same pot, add the chopped onion and garlic, cooking for 2-3 minutes until softened and fragrant.
3. Stir in the crushed tomatoes, tomato sauce, chicken broth, red pepper flakes, smoked paprika, basil, salt, and pepper. Bring the mixture to a boil.
4. Add the broken lasagna noodles and cooked chicken to the pot. Reduce heat and let the soup simmer for 10-12 minutes, until the noodles are tender.
5. Remove the pot from heat and stir in the ricotta cheese.
6. Serve the soup in bowls and top with shredded mozzarella and fresh cilantro or parsley.

This spicy chicken lasagna soup is an exciting variation for those who enjoy a bit of heat in their meals. The combination of tender chicken, spicy broth, and melty cheese creates a flavorful, satisfying dish. The smoky paprika and red pepper flakes add depth and warmth, while the ricotta and mozzarella keep the classic lasagna creaminess intact. If you’re craving something with a kick, this soup is a perfect balance of spice and comfort.

Classic Beef Lasagna Soup

This comforting beef lasagna soup captures all the savory, hearty flavors of traditional lasagna in a rich and satisfying soup. With savory ground beef, a blend of spices, and gooey cheese, this recipe offers a complete meal in a bowl that will make you feel cozy and full, just like your favorite lasagna.

Ingredients:

• 1 lb ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) tomato sauce
• 4 cups beef broth
• 1 tablespoon tomato paste
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 8 lasagna noodles, broken into thirds
• 1/2 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. In a large pot, brown the ground beef over medium heat, breaking it up into crumbles. Drain any excess fat.
2. Add the chopped onion and minced garlic, cooking until softened, about 3-4 minutes.
3. Stir in the crushed tomatoes, tomato sauce, beef broth, and tomato paste. Add basil, oregano, salt, and pepper, and bring the mixture to a boil.
4. Reduce heat and let it simmer for 10 minutes to meld the flavors.
5. Add the broken lasagna noodles and cook for 8-10 minutes, until the noodles are tender.
6. In a small bowl, mix the ricotta cheese, mozzarella, and Parmesan.
7. Ladle the soup into bowls, and top with a generous spoonful of the cheese mixture. Garnish with fresh basil or parsley.

This classic beef lasagna soup is everything you love about lasagna, but without the layers of noodles and cheese. The ground beef and tomato broth are flavorful and hearty, while the cheesy topping adds that creamy, indulgent element that makes lasagna so satisfying. It’s the perfect dish to prepare for a crowd or when you’re craving comfort food in a hurry. The balance of savory meat, tangy tomato, and creamy cheese makes this soup a hit with everyone.

Creamy Chicken Alfredo Lasagna Soup

For a decadent twist on lasagna soup, this creamy chicken Alfredo version is rich, velvety, and absolutely indulgent. The creamy Alfredo sauce is paired with tender chicken, lasagna noodles, and a delicious mix of cheeses for a luxurious meal that still has all the comfort of a classic lasagna.
Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 1 tablespoon olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 can (15 oz) Alfredo sauce
• 4 cups chicken broth
• 1 cup heavy cream
• 8 lasagna noodles, broken into thirds
• 1 cup shredded mozzarella cheese
• 1/2 cup Parmesan cheese, grated
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced chicken and cook until browned and cooked through, about 6-8 minutes. Remove and set aside.
2. In the same pot, add chopped onion and garlic, cooking until softened, about 3 minutes.
3. Stir in the Alfredo sauce, chicken broth, and heavy cream. Bring to a simmer and cook for 5-7 minutes.
4. Add the broken lasagna noodles and cook for 8-10 minutes, or until the noodles are tender.
5. Stir in the cooked chicken, mozzarella, and Parmesan. Let the cheese melt into the soup, and adjust the seasoning with salt and pepper.
6. Serve the soup in bowls, garnished with fresh parsley.

This creamy chicken Alfredo lasagna soup is the epitome of indulgence. The creamy broth is rich and comforting, while the tender chicken and melting cheeses make each bite feel luxurious. The soup maintains the essence of lasagna but with a creamy, Alfredo twist that elevates the classic dish to new heights. Perfect for those days when you want something rich and decadent, this version will leave everyone feeling fully satisfied.

Spaghetti Squash Lasagna Soup (Low-Carb Version)

For a lighter, low-carb alternative to the traditional lasagna soup, this recipe uses spaghetti squash instead of noodles. Packed with vegetables and a flavorful tomato-based broth, it provides all the comfort of lasagna without the heaviness, making it the perfect option for anyone looking to cut back on carbs while still enjoying a delicious, hearty meal.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 lb ground turkey or beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 4 cups chicken or vegetable broth
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Place the halves cut-side down on a baking sheet and roast for 30-40 minutes, until tender.
2. While the squash roasts, heat olive oil in a large pot over medium heat. Brown the ground turkey or beef, breaking it up with a spoon. Add the chopped onion and garlic, cooking until softened, about 3 minutes.
3. Stir in the crushed tomatoes, broth, basil, oregano, red pepper flakes (if using), salt, and pepper. Bring to a simmer and cook for 10 minutes.
4. Once the spaghetti squash is done, use a fork to scrape the flesh into spaghetti-like strands. Add the strands to the soup and stir to combine.
5. Stir in ricotta cheese and half of the mozzarella, allowing the cheese to melt into the soup.
6. Serve the soup in bowls and top with the remaining mozzarella. Garnish with fresh basil.

This low-carb spaghetti squash lasagna soup is a healthy and delicious twist on the classic dish. The spaghetti squash mimics the texture of traditional pasta, while still offering a lighter alternative. Combined with the savory broth, ground meat, and creamy cheeses, this soup delivers all the comfort of lasagna without the carbs. It’s perfect for those following a keto or low-carb diet, but it’s also a great choice for anyone looking to enjoy a healthier version of a beloved classic.

Zesty Taco Lasagna Soup

This Taco Lasagna Soup combines the beloved flavors of tacos and lasagna into one irresistible dish. With ground beef, a zesty tomato broth, and layers of cheese, it’s a perfect fusion meal for taco lovers and lasagna enthusiasts alike. Topped with fresh toppings like sour cream, cilantro, and tortilla chips, this soup is bursting with flavor and perfect for a cozy dinner.

Ingredients:

• 1 lb ground beef
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) tomato sauce
• 4 cups beef broth
• 8 lasagna noodles, broken into thirds
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream (for topping)
• 1/4 cup chopped fresh cilantro
• Crushed tortilla chips for garnish
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add ground beef and cook, breaking it apart, until browned, about 6-8 minutes. Drain excess fat.
2. Add chopped onion and garlic to the pot, cooking for 3 minutes until softened.
3. Stir in taco seasoning, diced tomatoes, tomato sauce, and beef broth. Bring to a boil.
4. Reduce heat and let the soup simmer for 10 minutes to meld the flavors.
5. Add the broken lasagna noodles and cook for 8-10 minutes, or until the noodles are tender.
6. Stir in the shredded cheddar cheese until melted and smooth.
7. Ladle the soup into bowls, and top with a dollop of sour cream, fresh cilantro, and crushed tortilla chips.

This zesty taco lasagna soup is a fun and flavorful twist on traditional lasagna, packed with the bold, spiced flavors of tacos. The combination of seasoned ground beef, savory broth, and melted cheese makes every spoonful a comforting delight. The sour cream and cilantro add a fresh contrast, and the crispy tortilla chips bring a satisfying crunch. It’s a fusion dish that brings together the best of both worlds, making it a hit for taco nights or any time you want something exciting and hearty.

Lemon-Basil Chicken Lasagna Soup

This light and refreshing lasagna soup features tender chicken, a zesty lemon-infused broth, and fresh basil, making it a perfect choice for a lighter, yet still comforting, lasagna-inspired dish. The bright lemon adds a burst of flavor, while the creamy cheese topping brings the indulgent comfort of lasagna in a soup form.

Recipe:
Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon lemon zest
• 4 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried thyme
• 8 lasagna noodles, broken into pieces
• 1/2 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• Lemon wedges for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced chicken and cook until browned and cooked through, about 6-8 minutes. Remove chicken and set aside.
2. In the same pot, sauté the chopped onion and minced garlic until softened, about 3 minutes.
3. Stir in lemon zest, chicken broth, diced tomatoes, and dried thyme. Bring to a boil.
4. Reduce heat and let the soup simmer for 10 minutes, allowing the flavors to meld.
5. Add the broken lasagna noodles and cook for 8-10 minutes, or until the noodles are tender.
6. Stir in the cooked chicken and ricotta cheese until the cheese is melted and creamy.
7. Serve the soup in bowls, topping with shredded mozzarella, fresh basil, and a squeeze of lemon juice.

This lemon-basil chicken lasagna soup is a light, refreshing take on the traditional lasagna. The bright lemon zest cuts through the richness of the creamy cheese, while the fresh basil brings an herbal freshness to each bite. The tender chicken and hearty noodles provide the comforting base, making it feel like a true lasagna in soup form. It’s an ideal choice when you’re craving comfort food but want something a little lighter and more vibrant.

Smoked Sausage and Kale Lasagna Soup

This smoked sausage and kale lasagna soup is a smoky, hearty version of lasagna soup. The smoked sausage adds a depth of flavor, while the kale provides a nutritious, slightly bitter contrast to the rich, tomato-based broth. This recipe is perfect for those who enjoy a bit of smokiness in their soups and want to add some greens into their lasagna-inspired meal.

Ingredients:

• 1 lb smoked sausage, sliced into rounds
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 4 cups chicken or vegetable broth
• 2 cups fresh kale, chopped
• 8 lasagna noodles, broken into thirds
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sliced smoked sausage and cook until browned, about 5-7 minutes. Remove sausage from the pot and set aside.
2. In the same pot, add chopped onion and garlic, cooking until softened, about 3 minutes.
3. Stir in the crushed tomatoes, chicken broth, dried oregano, and red pepper flakes. Bring to a boil.
4. Reduce heat and let the soup simmer for 10 minutes, allowing the flavors to blend.
5. Add the broken lasagna noodles and cook for 8-10 minutes, or until the noodles are tender.
6. Stir in the kale and cooked sausage. Let the soup simmer for another 2-3 minutes until the kale is wilted.
7. Ladle the soup into bowls and top with a generous spoonful of ricotta, shredded mozzarella, and grated Parmesan.

This smoked sausage and kale lasagna soup is full of bold flavors and textures. The smoky sausage adds a richness that complements the tangy tomato broth, while the kale introduces a touch of freshness and nutrition. The cheeses provide the creamy, indulgent qualities of lasagna, making this soup a complete and satisfying meal. It’s a great option for those who like a little extra depth in their soups, and it’s a fantastic way to incorporate greens into a comforting, hearty dish.

Italian Sausage and Spinach Lasagna Soup

This Italian Sausage and Spinach Lasagna Soup is a hearty and flavorful twist on the traditional lasagna. With savory Italian sausage, a rich tomato broth, and a generous handful of fresh spinach, it offers a deliciously satisfying meal. The addition of ricotta and mozzarella cheeses brings in the creamy, indulgent elements we love from lasagna, while the spinach adds a fresh burst of flavor.

Ingredients:

• 1 lb Italian sausage (mild or spicy), crumbled
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 4 cups chicken or vegetable broth
• 2 teaspoons dried basil
• 8 lasagna noodles, broken into thirds
• 4 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add crumbled sausage and cook until browned, about 6-8 minutes. Remove excess fat if necessary.
2. Add chopped onion and garlic to the pot, cooking for 3 minutes until softened and fragrant.
3. Stir in crushed tomatoes, chicken broth, basil, salt, and pepper. Bring to a simmer.
4. Add the broken lasagna noodles and cook for 8-10 minutes until tender.
5. Stir in chopped spinach and cook until wilted, about 2 minutes.
6. Remove from heat and stir in ricotta, mozzarella, and Parmesan cheeses.
7. Ladle soup into bowls, topping with extra cheese and fresh basil.

This Italian Sausage and Spinach Lasagna Soup is the perfect combination of bold sausage flavor and the fresh, earthy taste of spinach. The cheesy, creamy elements make this dish comforting and satisfying, while the spinach adds a burst of color and nutrition. It’s a wonderful way to enjoy the comforting flavors of lasagna in a lighter, soupier format. Whether served as a weeknight dinner or a special meal, this soup is guaranteed to please.

Beef and Mushroom Lasagna Soup

This Beef and Mushroom Lasagna Soup adds a rich, earthy twist to the classic lasagna soup with the inclusion of sautéed mushrooms. The combination of beef, mushrooms, and a savory tomato broth creates a hearty, umami-packed soup that brings all the flavors of a traditional lasagna, enhanced by the deep flavor of mushrooms. Perfect for mushroom lovers!

Ingredients:

• 1 lb ground beef
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1 can (28 oz) crushed tomatoes
• 4 cups beef broth
• 2 teaspoons dried oregano
• 8 lasagna noodles, broken into thirds
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned, about 6-8 minutes. Drain excess fat.
2. Add chopped onion and minced garlic, cooking for 3 minutes until softened.
3. Stir in sliced mushrooms and cook until they release their moisture and become tender, about 5 minutes.
4. Add crushed tomatoes, beef broth, oregano, salt, and pepper. Bring to a boil.
5. Reduce heat and simmer for 10 minutes to allow the flavors to meld.
6. Add the broken lasagna noodles and cook for 8-10 minutes, until tender.
7. Stir in ricotta, mozzarella, and Parmesan cheeses until melted and creamy.
8. Serve the soup in bowls, garnished with fresh parsley.

This Beef and Mushroom Lasagna Soup offers a rich and flavorful variation on traditional lasagna soup. The ground beef provides a hearty base, while the mushrooms add an earthy depth that enhances the overall dish. The melted cheeses bring in the classic creamy lasagna comfort, and the fresh parsley adds a touch of brightness. It’s a perfect dish for a cozy meal, packed with comforting flavors and a little extra umami from the mushrooms.

Butternut Squash and Sage Lasagna Soup

This Butternut Squash and Sage Lasagna Soup is a delightful fall-inspired twist on the classic lasagna soup. The naturally sweet and creamy butternut squash pairs beautifully with the earthy sage and savory cheese, creating a soup that’s both comforting and uniquely seasonal. It’s an ideal choice for autumn dinners or when you’re looking for a comforting, slightly sweet alternative to the traditional lasagna soup.
Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried sage (or 1 tablespoon fresh sage, chopped)
• 8 lasagna noodles, broken into thirds
• 1/2 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh sage for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper, and spread them in a single layer on a baking sheet. Roast for 25-30 minutes, until tender and caramelized.
2. In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic and cook until softened, about 3 minutes.
3. Stir in crushed tomatoes, vegetable broth, dried sage, salt, and pepper. Bring to a simmer.
4. Add the roasted butternut squash to the pot and cook for another 5 minutes to blend the flavors.
5. Add the broken lasagna noodles and cook for 8-10 minutes, or until the noodles are tender.
6. Stir in ricotta, mozzarella, and Parmesan cheeses until the soup becomes creamy and the cheese has melted.
7. Serve the soup in bowls, garnished with fresh sage leaves.

This Butternut Squash and Sage Lasagna Soup offers a warm, seasonal twist on the traditional lasagna soup. The sweetness of the butternut squash complements the rich tomato broth, while the sage provides an earthy, aromatic note that gives the soup a lovely depth of flavor. The creamy cheeses melt beautifully into the soup, making it just as indulgent as the original lasagna. Perfect for fall or whenever you’re craving a cozy, comforting dish, this soup is a delicious and nutritious alternative that’s sure to please.

Turkey and Sweet Potato Lasagna Soup

This Turkey and Sweet Potato Lasagna Soup is a lighter, healthier take on lasagna soup, packed with lean ground turkey and the natural sweetness of roasted sweet potatoes. With a savory tomato-based broth, creamy ricotta, and mozzarella, this version of lasagna soup is just as comforting and satisfying but with a fresh, wholesome twist. Perfect for fall, it’s a nutrient-packed meal with all the flavors of a traditional lasagna.
Ingredients:

• 1 lb ground turkey
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 can (28 oz) crushed tomatoes
• 4 cups chicken or vegetable broth
• 1 teaspoon dried thyme
• 8 lasagna noodles, broken into thirds
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper, and roast for 25-30 minutes until tender.
2. While the sweet potatoes roast, heat olive oil in a large pot over medium heat. Add ground turkey and cook, breaking it up as it browns, for about 6-8 minutes.
3. Add chopped onion and garlic to the pot, cooking until softened, about 3 minutes.
4. Stir in crushed tomatoes, chicken broth, thyme, salt, and pepper. Bring to a simmer and cook for 10 minutes.
5. Once the sweet potatoes are roasted, add them to the soup. Add the broken lasagna noodles and cook for 8-10 minutes until the noodles are tender.
6. Stir in ricotta, mozzarella, and Parmesan cheese until melted and creamy.
7. Serve the soup in bowls, garnished with fresh parsley.

This Turkey and Sweet Potato Lasagna Soup combines the savory richness of turkey with the natural sweetness of roasted sweet potatoes, creating a soup that is both hearty and healthy. The layers of melted cheese bring the comforting, indulgent elements of lasagna, while the sweet potatoes add a touch of fall flavor and nutrition. It’s a perfect option for those looking for a lighter lasagna soup, without compromising on taste. A great choice for meal prep or a nourishing weeknight dinner.

Shrimp and Pesto Lasagna Soup

A seafood twist on the classic, this Shrimp and Pesto Lasagna Soup features succulent shrimp paired with a fragrant pesto-infused broth. The combination of fresh basil, garlic, and Parmesan in the pesto adds a unique herbal flavor that complements the creamy lasagna soup base. It’s a vibrant, refreshing variation perfect for seafood lovers.
Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 4 cups chicken or vegetable broth
• 1/4 cup prepared pesto
• 8 lasagna noodles, broken into thirds
• 1/2 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add shrimp and cook for 2-3 minutes, until pink and cooked through. Remove and set aside.
2. In the same pot, add chopped onion and garlic, cooking until softened, about 3 minutes.
3. Stir in crushed tomatoes, chicken broth, pesto, salt, and pepper. Bring to a simmer.
4. Add the broken lasagna noodles and cook for 8-10 minutes, until the noodles are tender.
5. Stir in ricotta, mozzarella, and Parmesan cheeses, allowing them to melt and create a creamy broth.
6. Return the cooked shrimp to the pot and heat through.
7. Serve the soup in bowls, garnished with fresh basil.

This Shrimp and Pesto Lasagna Soup is a delightful, seafood-inspired twist on the traditional lasagna soup. The pesto adds an aromatic, fresh burst of flavor, while the shrimp provides a tender and succulent addition to the dish. With the creamy cheese mixture and rich tomato broth, it delivers the comforting qualities of lasagna with a zesty, flavorful twist. Perfect for a light yet satisfying meal, this soup is ideal for summer or any time you crave seafood in a new, exciting way.

Cajun Chicken Lasagna Soup

This Cajun Chicken Lasagna Soup is packed with bold flavors and a bit of spice. With tender chicken, a spicy tomato broth, and a medley of Cajun seasonings, this soup offers a fiery kick while still maintaining the comforting qualities of lasagna. Topped with melty cheese, it’s a perfect dish for those who love bold, Southern flavors.

1 lb boneless, skinless chicken breasts, diced

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon Cajun seasoning
• 1 can (28 oz) crushed tomatoes
• 4 cups chicken broth
• 1 teaspoon smoked paprika
• 8 lasagna noodles, broken into thirds
• 1/2 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced chicken and cook until browned and cooked through, about 6-8 minutes. Remove and set aside.
2. In the same pot, add chopped onion and garlic, cooking for 3 minutes until softened.
3. Stir in Cajun seasoning, smoked paprika, crushed tomatoes, chicken broth, salt, and pepper. Bring to a simmer.
4. Add the broken lasagna noodles and cook for 8-10 minutes until the noodles are tender.
5. Stir in ricotta, mozzarella, and Parmesan cheeses until the soup becomes creamy.
6. Return the cooked chicken to the pot and heat through.
7. Serve the soup in bowls, garnished with fresh parsley.

This Cajun Chicken Lasagna Soup offers a bold, spicy twist on the traditional lasagna soup. The Cajun seasoning brings heat and depth, perfectly balanced by the creamy cheese mixture and rich tomato broth. With the addition of tender chicken and melty mozzarella, this soup has everything you love about lasagna, with an exciting, Southern flair. It’s the perfect choice for those who crave a bit of spice and a lot of flavor in their meals.

Note: More recipes are coming soon!