Cheesy Lasagna Soup

Love lasagna? If you answered yes, then you're going to love this soup! This three-cheese version has all the flavors of the classic casserole in a bowl.

Wisconsin Cheese Cheesy Lasagna Soup Recipe
Active Time
35 Minutes



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Mozzarella, Parmesan or Ricotta can be used in this recipe.


  1. Cook sausage and onion in a Dutch oven over medium heat until meat is no longer pink; drain.
  2. Add garlic and red pepper flakes if desired; cook and stir for 1 minute. Stir in tomatoes, loosening any browned bits from bottom of pan. Add the stock, 1 cup water, lasagna noodles and pepper. Bring to a boil, stirring frequently.
  3. Reduce heat to medium; gently boil for 10-12 minutes or until noodles are tender, stirring occasionally.
  4. Stir in spinach and basil. Season with salt to taste. Add remaining water if necessary. Remove from the heat.
  5. Divide mozzarella into six serving bowls; ladle soup over cheese. Garnish with the ricotta, parmesan and basil if desired.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Mozzarella rates second only to cheddar in popularity within the U.S. Wisconsin cheesemakers produce over 1 billion pounds of mozzarella cheese each year.

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