Lasagna Soup is a modern comfort‑food twist on traditional Italian lasagna, created by Italian‑American home cooks who wanted the layered flavors of lasagna in a quick, spoon‑friendly form. It reflects the immigrant tradition of adapting classic dishes to pantry‑friendly, one‑pot meals.

While there is no historic regional version, cooks often vary the protein (spicy sausage, ground beef, or turkey) and cheese blend (adding provolone or pecorino). Some Southern‑Italian families use fennel and hot pepper flakes, whereas Northern‑style versions may feature milder sausage and more butter.

It is usually served hot in deep bowls, topped with a dollop of ricotta‑mascarpone mixture, a sprinkle of grated Parmesan, fresh basil chiffonade, and a drizzle of olive oil. A side of crusty garlic bread often accompanies the meal.

Lasagna Soup is popular for casual family gatherings, cold‑weather holidays like Thanksgiving leftovers, and community pot‑lucks because it can be made in large batches and feeds a crowd.

Key ingredients include spicy Italian sausage, fennel, fresh herbs (rosemary, thyme), ricotta, mascarpone (or cream cheese), and lasagna noodles. Substitutes can be ground beef for sausage, carrots for fennel, or cottage cheese for ricotta, but the flavor profile changes slightly.

Serve Lasagna Soup alongside a simple Caesar salad, roasted garlic bread, or a crisp arugula salad with lemon vinaigrette. A glass of Chianti or a light Italian red complements the rich broth.

It captures the layered taste of classic lasagna—meaty sauce, cheese, herbs—in a comforting soup format, allowing the flavors to meld in a single pot while offering a lighter, broth‑based texture.

Common errors include overcooking the pasta (making it mushy), not browning the sausage enough (resulting in bland broth), and adding the noodles too early before the vegetables are tender. Follow the timing steps closely for best results.

Combining beef and chicken stock gives a richer, more balanced umami base—beef adds depth, while chicken provides a lighter body—mirroring the complexity of a traditional lasagna sauce.

Yes, the soup can be prepared a day ahead. Cool it to room temperature, store in airtight containers in the refrigerator for up to 3 days, and reheat gently. Add fresh pasta and cheese topping just before serving.

The broth should be clear yet flavorful, vegetables tender but not mushy, and the pasta should be al dente. The cheese mixture on top should be creamy and slightly melted, creating a glossy finish.

When the carrots, celery, and fennel are fork‑tender, the pasta is al dente, and the broth tastes well‑seasoned, the soup is ready. A quick taste of the vegetables will confirm tenderness.

The YouTube channel Chef Jean‑Pierre focuses on approachable, comfort‑food recipes with a strong emphasis on classic Italian and American dishes, offering detailed technique explanations and a lively, personable presentation style.

Chef Jean‑Pierre blends traditional Italian flavors with American home‑cooking shortcuts, often using one‑pot methods and emphasizing mise en place, whereas many other Italian channels stick to more elaborate, multi‑step preparations.