I don’t know about you, but when the temperature drops, my mind immediately turns to comfort food that warms from the inside out.
This hearty Lasagna Cheese Soup might just be the perfect solution for those evenings when you’re craving the rich flavors of lasagna but don’t have hours to spend layering pasta.
It’s like a warm hug in a bowl—all those familiar Italian flavors transformed into something you can spoon up.
And the best part? There’s a little trick to making it taste even better than you might imagine…
Why You’ll Love This Hearty Lasagna Cheese Soup
- All the beloved flavors of traditional lasagna in a quick, fuss-free soup format – no tedious layering or long baking time required
- Perfect comfort food that warms both body and soul, especially during cold weather, while providing a good balance of proteins, carbs, and vegetables
- Budget-friendly meal that stretches premium ingredients like cheese and meat across multiple servings, making it ideal for feeding a family
- Versatile recipe that welcomes customization – add your favorite vegetables, adjust spice levels, or make it vegetarian by swapping meat for plant-based proteins
- Makes excellent leftovers, tasting even better the next day as flavors continue to develop, and easily reheats for quick weekday lunches or dinners
What Ingredients are in Lasagna Cheese Soup?
This lasagna cheese soup brings all the classic flavors of traditional Italian lasagna in a comforting, slurp-worthy bowl.
As a Wisconsin resident who values locally-sourced ingredients, I’ve crafted this recipe to highlight some of our state’s finest dairy products while incorporating pantry staples that most families (like mine with three hungry daughters) typically have on hand.
The savory meats, creamy cheeses, tender pasta, and vibrant herbs create a symphony of flavors that captures the essence of homemade lasagna without all the fuss.
- 1 pound ground Italian sausage (locally sourced when possible)
- 1 medium onion, finely diced
- 3-4 cloves garlic, minced
- 1 bell pepper, diced (red adds nice color)
- 2 carrots, peeled and diced
- 2 tablespoons olive oil
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken or vegetable broth
- 2 tablespoons tomato paste
- 2 teaspoons dried Italian seasoning
- 1 bay leaf
- 8 ounces of lasagna noodles, broken into bite-sized pieces
- 2 cups Wisconsin whole milk ricotta cheese
- 1½ cups Wisconsin mozzarella cheese, shredded
- ½ cup Wisconsin parmesan cheese, freshly grated
- 2 cups fresh spinach, roughly chopped
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
When shopping for ingredients, quality matters tremendously in a soup where the flavors are front and center.
I recommend splurging on authentic Wisconsin cheeses if possible—our state produces some of the best in the country, and the difference in flavor is noticeable.
This recipe adapts beautifully for families with dietary restrictions. You can substitute plant-based proteins for the sausage, use gluten-free pasta, or adjust the dairy components as needed.
And don’t skip the fresh basil garnish at the end—that bright, aromatic finish truly elevates the entire dish from good to memorable.
How to Make This Hearty Lasagna Cheese Soup
This soul-warming soup comes together in about an hour, making it perfect for those nights when I want something that tastes like I spent all day in the kitchen.
Begin by heating 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Add 1 pound of ground Italian sausage, breaking it up with a wooden spoon as it browns. Once the sausage has developed a nice caramelization (about 5-7 minutes), toss in your diced onion, minced garlic, diced bell pepper, and diced carrots.
Cook until the vegetables soften and become fragrant, about 4-5 minutes.
Next comes the liquid foundation of our soup. Pour in the 28-ounce can of crushed tomatoes, 4 cups of broth, and 2 tablespoons of tomato paste, stirring to combine.
Add 2 teaspoons of dried Italian seasoning and the bay leaf, then bring everything to a gentle boil. Once bubbling, reduce the heat. Simmer and cook for about 15 minutes to let those flavors mingle.
Now for the pasta. Add those broken lasagna noodles (8 ounces) directly to the simmering broth. They’ll cook right in the soup, absorbing all those wonderful flavors while releasing starches that help thicken the broth.
Cook until the pasta is al dente, which typically takes 8-10 minutes.
For the grand finale that transforms this from a simple soup to a lasagna experience, reduce the heat to low and stir in 2 cups of ricotta cheese, allowing it to melt into the broth for supreme creaminess.
Fold in the chopped fresh spinach and let it wilt for about 2 minutes.
For serving, ladle the hot soup into bowls and top each portion with a generous sprinkle of 1½ cups shredded mozzarella and ½ cup grated parmesan cheese.
The residual heat will create those irresistible, Instagram-worthy cheese pulls that my daughters go crazy for.
Finish with torn fresh basil leaves and a crack of black pepper. The result? A spoonable version of everyone’s favorite Italian comfort food that’s sure to become a family favorite in your home, just as it has in mine with my three little soup critics.
Lasagna Cheese Soup Substitutions and Variations
While my hearty lasagna cheese soup recipe has become a staple in our home, I recognize that everyone’s pantry looks different and dietary needs vary.
Need to keep it veggie-friendly? Skip the Italian sausage and double up on mushrooms for that umami depth.
Gluten-free households can swap regular pasta for rice noodles or chickpea rotini.
Don’t have ricotta? Cottage cheese works surprisingly well, just drain it first.
For a local Wisconsin twist, nothing beats substituting with our artisanal cheeses—a sharp aged cheddar or smoky gouda adds wonderful complexity.
The beauty of soup? It’s forgiving, adaptable, and always comforting, no matter what you’ve got on hand.
I suggest preparing this soup in a premium cast-iron pot to get the best results. This ensures even heat distribution and rich flavor development.
What to Serve with Lasagna Cheese Soup
Pairing options for my lasagna cheese soup can turn a simple meal into a complete dining experience.
I love serving it with a crusty artisan bread from our local Wisconsin bakery—perfect for dipping into that cheesy broth.
A simple side salad with crisp greens, shaved fennel, and a light vinaigrette cuts through the richness beautifully.
For the kids, Grilled cheese fingers are always a hit. My daughters go crazy for them, and they’re mini-lasagnas in sandwich form. Talk about theme continuity!
Want to elevate things? A glass of Sangiovese brings out the tomato notes wonderfully. It’s pure comfort.
Final Thoughts
After creating this lasagna cheese soup countless times for my family, I’ve come to appreciate how it brings the comfort of traditional Italian cooking to our table.
The way local cheeses melt into the rich tomato broth, surrounded by those perfect little pasta pieces, creates something truly special.
What I love most is how versatile this recipe becomes with seasonal Wisconsin ingredients. In summer, try fresh tomatoes and herbs. In winter, root vegetables from storage.
Give this soup a try on your next chilly evening. It might become a recipe your kids request years from now, creating memories around your dinner table too.
