Lasagna Soup Recipe brings all the cheesy, meaty, tomato-rich comfort of classic lasagna to a cozy bowl with a rich broth, al dente noodles, and creamy ricotta swirls. It suits busy weeknight cooks and pasta lovers, and it takes about 40 minutes from start to finish. I keep a bag of broken noodles in my pantry for exactly this dinner, and my family cheers when it hits the table.
Why You Should Try This Lasagna Soup Recipe
This Lasagna Soup Recipe packs bold Italian sausage, a lush tomato broth, and ribbons of pasta that soak up every drop of flavor. You get all the satisfaction of baked lasagna without the layering marathon or long bake time. The melty trio of ricotta, mozzarella, and parmesan seals the deal.
Ingredients You’ll Need
- Olive oil, 1 tablespoon
- Italian sausage, 1 pound, casings removed
- Use hot for a kick or mild for kids. Swap with ground turkey or plant-based sausage.
- Yellow onion, 1 medium, diced
- Garlic, 4 cloves, minced
- Tomato paste, 2 tablespoons
- Crushed tomatoes, 28 ounces, or 24 ounces jarred marinara
- Pantry shortcut: use a good marinara like Rao’s to save time.
- Low-sodium chicken broth, 6 cups
- Veg broth works for a meatless pot. Better Than Bouillon gives strong flavor.
- Dried oregano, 1 teaspoon; dried basil, 1 teaspoon
- Fennel seeds, 1/2 teaspoon, lightly crushed
- Red pepper flakes, 1/4 to 1/2 teaspoon
- Bay leaf, 1
- Sugar, 1/2 teaspoon, optional to balance acidity
- Lasagna noodles, 8 to 10 sheets, broken into bite-size pieces
- Shortcut: use mafalda or farfalle if you prefer. Choose gluten-free pasta if needed.
- Whole-milk ricotta, 1 cup
- Shredded mozzarella, 1 cup
- Grated parmesan, 1/2 cup, plus more for serving
- Fresh basil or parsley, chopped, for garnish
- Kosher salt and black pepper, to taste
Equipment: large Dutch oven or soup pot, wooden spoon, measuring cups and spoons, small bowl for ricotta mixture, ladle.
How to Make Lasagna Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Brown the sausage: Heat the oil in a large pot over medium-high heat. Add sausage and break it up as it browns, about 5 to 7 minutes. Spoon off excess fat if the pot looks greasy.
- Build the base: Add onion and a pinch of salt. Stir and cook until the onion softens, about 3 minutes. Add garlic and cook 30 seconds until fragrant.
- Toast the tomato paste and spices: Stir in tomato paste, oregano, basil, fennel seeds, and red pepper flakes. Cook 1 minute to toast and deepen flavor. Scrape the bottom of the pot so nothing sticks.
- Add liquids: Pour in crushed tomatoes and broth. Add the bay leaf and sugar if using. Bring the soup to a strong simmer.
- Simmer: Reduce heat to medium and let the soup bubble gently for 10 minutes. Taste and adjust salt and pepper. The broth should taste bold and savory.
- Cook the noodles: Stir in broken lasagna noodles. Cook, stirring often so they do not clump, until al dente, about 10 minutes. Add a splash of water if the soup thickens more than you like.
- Mix the cheesy topping: In a small bowl, stir together ricotta, half the parmesan, a pinch of salt, and a few grinds of pepper. This creamy blend gives each bowl that classic lasagna vibe.
- Finish and serve: Remove the bay leaf. Ladle soup into bowls. Top each bowl with a scoop of ricotta mixture, a sprinkle of mozzarella, the remaining parmesan, and fresh basil.
- Optional broil moment: If you want extra melty tops, slide bowls under the broiler for 1 to 2 minutes. Keep a close eye on them and use oven-safe bowls.
- Eat while hot: The noodles keep softening as the soup sits, so serve right away for perfect texture.
Tips & Tricks
- Break noodles into bite-size pieces so you get pasta in every spoonful.
- Cook noodles directly in the pot for flavor, or cook them separately if you plan for leftovers.
- Stir often once noodles go in to prevent sticking.
- Add a parmesan rind to the pot for extra savory depth.
- Swap sausage with ground turkey or beef, or use plant-based sausage for a meatless version.
- Stir in a few handfuls of spinach at the end for color and veggies.
- Keep salt light if you use jarred marinara or a salty broth.
- Thin leftovers with broth or water when reheating since pasta drinks up liquid.
- Use gluten-free noodles and dairy-free ricotta to match dietary needs.
- Taste and season at the end so the flavors land just right.
What to Serve with Lasagna Soup
Crusty garlic bread makes the perfect dipper and turns the bowl into a full meal. A crisp green salad with a bright vinaigrette cuts through the richness and keeps the meal balanced. I also like roasted broccoli or zucchini on the side. For drinks, pour a light Sangiovese or a bubbly water with lemon.
Make-Ahead and Storage
For the best texture, store the soup and pasta separately. Chill the soup in airtight containers in the fridge for up to 4 days, and freeze it for up to 3 months. Cook fresh noodles when you reheat, or undercook noodles by 2 minutes if you plan for leftovers.
Reheat on the stovetop over medium heat until steaming, then add cooked pasta and warm through. Add a splash of broth or water if the soup thickened in the fridge. Top with the ricotta mixture and cheese right before serving.
Nutrition Information
- Serving size: about 1 1/2 cups soup with toppings
- Calories: ~520
- Protein: ~32 g
- Carbs: ~44 g
- Fat: ~23 g
- Fiber: ~5 g
- Sodium: varies by broth and marinara, ~930 mg per serving
Lasagna Soup Recipe
Ingredients
Instructions
- In a large pot, cook Italian sausage over medium heat until browned.
- Add diced onion and garlic, cook until softened.
- Stir in crushed tomatoes and chicken broth, bring to a boil.
- Add broken lasagna noodles and cook until noodles are tender, about 10 minutes.
- Season with salt and pepper to taste.
- Remove from heat and stir in ricotta cheese.
- Serve soup topped with shredded mozzarella, Parmesan cheese, and fresh basil.