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There is a recipe for Lasagna Soup living in my archives that is one of my families favorites. This past fall I’ve been on some kind of Lasagna Soup kick and have made it several times this past month alone to take to a couple of pot luck parties and a church social. To feed a larger crowd (than just my family) I’ve tweaked the recipe a bit and added a couple new seasonings to it as well. I’ve had many people ask me for the recipe so I decided to turn it into it’s very own post and share it with you all today. The old Lasagna Soup recipe is still super good, and perfect to make for a weeknight meal. This version has a little more broth and makes use of shell pasta instead of lasagna noodles, which I love. (MyHandsomeHusband prefers the lasagna noodles, just wanted to throw that out there. Everyone is entitled to their own pasta opinion, yes?)

Hope some of you get a chance to try it!

lasagna soup for a crowd

Lasagna Soup for a Crowd

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Yield: about 18 servings


4 cloves garlic, minced
1 pound sausage
6 C hot water
2 Tb beef bouillon granules
4 (14.5 ounce) cans diced Italian tomatoes
2 (8 ounce) cans tomato sauce
1 tsp thyme
3 Tb brown sugar
1 Tb Italian seasoning
3/4 tsp salt
1/4 tsp pepper
3/4 tsp garlic salt
1 tsp fennel
1 1/2 C parmesan cheese, grated
1 (16 ounce) package medium shell pasta
2 C mozzarella cheese, grated


1. Into a large soup pot place the garlic and sausage. Use a spatula to break up the sausage and cook on medium high heat until the sausage is no longer pink. Drain the fat.
2. Add all other ingredients, except for the parmesan cheese, mozzarella cheese and pasta shells. Bring the mixture to a boil. Reduce heat to a simmer and let it cook for 30 minutes, stirring occasionally.
3. Cook the pasta in a separate pot, according to package instructions. When your pasta has cooked pour it into a strainer in your sink and run cold water over it.
4. When the soup has simmered for the 30 minutes, add 1 1/2 C parmesan cheese and give it a nice stir. Remove the pan from the heat. The soup should be hot enough to melt the cheese quickly.
5. At this point (if I'm taking the soup to a party of some kind) I transfer it to a large 7 quart crock pot (without the pasta) and turn the setting to warm.
6. Just before serving add the pasta. If you add it too soon it will get a bit soggy and soak up a lot of the broth.
7. Scoop the soup into individual serving bowls and sprinkle with mozzarella cheese.

Recipe from Jamie Cooks It Up!


About Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

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  1. This looks so good I decided to make it for our potluck tomorrow. I’m going to make it tonight and heat it in the slow cooker tomorrow (keeping the pasta separate). Thanks for this recipe.

  2. This is an amazing soup recipe! I get SOOO many compliments on it every time I make it. I have one question though. When I use fresh parmesan cheese it seems to clump together and stick to the spoon a lot. Can you tell me if you use the powdered kind that comes in a bottle (Kraft) that says grated parmesan cheese on it or do you use the fresh grated kind? Thanks for your help!