Lasagna Soup

This lasagna soup brings all the comfort of classic lasagna without the fuss of layering and baking. It’s rich, tomato-forward, and loaded with tender pasta, savory sausage, and melty cheese. The broth is slightly creamy, the noodles are pleasantly al dente, and every spoonful tastes like a hug.

If you love lasagna but want something easier, this soup is the answer. It’s simple enough for a busy night and special enough to share.

Why This Recipe Works

This recipe captures lasagna flavors in a single pot, cutting down on time and cleanup. Browning Italian sausage with onion and garlic builds a deep, savory base.

Crushed tomatoes and broth create a full-bodied soup without feeling heavy. Adding noodles at the end keeps them from turning mushy. A dollop of ricotta with mozzarella and Parmesan melts into the bowl, giving you that signature lasagna creaminess in every bite.

Ingredients

• 1 pound Italian sausage (mild or hot; casings removed)
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 bay leaf
• 1 (28-ounce) can crushed tomatoes
• 6 cups low-sodium chicken broth (or vegetable broth)
• 8–10 lasagna noodles, broken into bite-size pieces (about 6 ounces)
• 1/2 cup heavy cream (optional, for a richer finish)
• Salt and black pepper, to taste
• 1 tablespoon olive oil (if needed)
• 1 cup whole-milk ricotta cheese
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan, plus more for serving
• Fresh basil or parsley, chopped, for garnish

Instructions

1. Brown the sausage. Heat a large pot or Dutch oven over medium-high heat.
   

   Add the sausage and cook, breaking it up with a spoon, until well browned and cooked through, 6–8 minutes. If the pot looks dry, add the olive oil. Spoon off excess fat, leaving about 1 tablespoon in the pot.

2. Sauté the aromatics. Add the onion and a pinch of salt.
   

   Cook until softened and lightly golden, 4–5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

3. Toast the tomato paste and spices. Add tomato paste, oregano, basil, and red pepper flakes. Cook, stirring, until the paste darkens slightly and smells sweet, 1–2 minutes.
4. Build the broth. Pour in the crushed tomatoes and chicken broth.
   

   Add the bay leaf. Bring to a boil, then reduce to a lively simmer. Taste and season with salt and pepper.

5. Simmer for depth. Let the soup simmer uncovered for 10–15 minutes to meld flavors.
6. Cook the noodles. Add the broken lasagna noodles.
   

   Simmer, stirring occasionally so they don’t stick, until al dente, 8–12 minutes depending on brand. If the soup thickens too much, add a splash of broth or water.

7. Finish with cream. Stir in the heavy cream, if using, and simmer 1 minute. Remove and discard the bay leaf.
   

   Adjust seasoning with more salt and pepper as needed.

8. Make the cheesy topping. In a small bowl, mix ricotta, mozzarella, and Parmesan with a pinch of salt and pepper. This becomes your “lasagna layer” for each bowl.
9. Serve. Ladle the hot soup into bowls. Dollop a generous spoonful of the ricotta mixture on top so it melts slightly.
   

   Sprinkle with extra Parmesan and chopped basil or parsley.

Storage Instructions

• Fridge: Store the soup and cooked noodles separately if possible. Soup keeps 4 days; noodles keep 3 days. Combine when reheating to avoid mushy pasta.
• Freezer: Freeze the soup base (without noodles or dairy) for up to 3 months.
  

  Thaw overnight in the fridge, reheat, then add freshly cooked noodles and the cheese topping.

• Reheating: Warm gently on the stove over medium heat. If noodles are already in the soup and it has thickened, add water or broth to loosen.

Benefits of This Recipe

• All the flavor, less effort. No layering, no baking tray, no long oven time.
• Flexible and forgiving. Works with different meats, broths, and noodles.
• Family-friendly comfort. Mild, creamy, and easy to customize for spice or richness.
• Great for meal prep. Make the base ahead and add noodles when you’re ready to serve.
• Balanced and hearty. Protein, carbs, and a tomato-rich broth that feels cozy without being heavy.

What Not to Do

• Don’t cook the noodles too early. Adding them at the start leads to bloated, mushy pasta.
• Don’t skip browning. Properly browning the sausage adds caramelized flavor you can’t fake.
• Don’t forget to season in layers. A pinch of salt with the onions, then again after the simmer, keeps flavors bright.
• Don’t over-thicken. If it reduces too much, add a splash of broth for a spoonable, soup-like texture.
• Don’t stir too roughly once noodles are tender. Gentle stirring prevents breakage and gummy bits.

Recipe Variations

• Turkey or chicken sausage: Lighten it up with lean sausage or ground turkey. Add a touch of olive oil to help browning.
• Vegetarian version: Use plant-based sausage or double up on mushrooms and zucchini.
  

  Swap in vegetable broth.

• Cheesy baked finish: Ladle soup into oven-safe bowls, top with mozzarella and broil until bubbly for a French-onion-style moment.
• Spinach boost: Stir in 3–4 cups baby spinach at the end until wilted for color and nutrients.
• Pesto swirl: Add a spoonful of basil pesto to each bowl for fresh, herby depth.
• Gluten-free: Use your favorite gluten-free lasagna noodles or short GF pasta. Watch the cook time closely.
• Tomato-cream style: Increase cream to 3/4 cup for a rosé-like broth that’s extra silky.
• Herb-forward: Finish with fresh basil, oregano, and lemon zest for brightness.

FAQ

Can I use a different pasta shape?

Yes. Mafalda corta, farfalle, rotini, or broken spaghetti all work.

Adjust cook time so the pasta stays al dente and add more broth if the soup thickens too much.

How do I keep the noodles from soaking up all the broth?

Cook and store noodles separately if you plan to have leftovers. When reheating, add noodles to the simmering soup and top off with extra broth as needed.

What can I use instead of ricotta?

Mix cottage cheese with a little Parmesan for a similar creamy bite. For a richer option, stir in mascarpone at serving.

Is heavy cream necessary?

No.

The soup is delicious without it. For a lighter creamy touch, use half-and-half or stir in a splash of milk off the heat.

Can I make this in a slow cooker?

Yes, but brown the sausage, onions, and tomato paste on the stove first. Transfer to the slow cooker with tomatoes and broth and cook on Low 4–6 hours.

Add noodles during the last 20–30 minutes, then finish with cream and serve with the cheese topping.

How spicy is it?

With mild sausage and no red pepper flakes, it’s not spicy. If you like heat, use hot sausage and keep the flakes in.

What if my soup tastes too acidic?

Add a pinch of sugar or a knob of butter to round the edges. A splash of cream or extra Parmesan also balances acidity.

Can I add vegetables?

Absolutely.

Bell peppers, mushrooms, zucchini, or chopped spinach are great. Sauté firmer veggies with the onion so they soften properly.

Final Thoughts

Lasagna soup delivers all the cozy, cheesy goodness you crave with a fraction of the work. It’s weeknight-easy, endlessly flexible, and always satisfying.

Keep the noodles al dente, finish with that cheesy dollop, and you’ll have a bowl that feels like comfort and care. Serve it with a green salad and crusty bread, and dinner is done.

Print

Lasagna Soup Recipe

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Ingredients

• 1 pound Italian sausage (mild or hot; casings removed)
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 bay leaf
• 1 (28-ounce) can crushed tomatoes
• 6 cups low-sodium chicken broth (or vegetable broth)
• 8–10 lasagna noodles, broken into bite-size pieces (about 6 ounces)
• 1/2 cup heavy cream (optional, for a richer finish)
• Salt and black pepper, to taste
• 1 tablespoon olive oil (if needed)
• 1 cup whole-milk ricotta cheese
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan, plus more for serving
• Fresh basil or parsley, chopped, for garnish

Instructions

• Brown the sausage. Heat a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until well browned and cooked through, 6–8 minutes. If the pot looks dry, add the olive oil. Spoon off excess fat, leaving about 1 tablespoon in the pot.
• Sauté the aromatics. Add the onion and a pinch of salt. Cook until softened and lightly golden, 4–5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
• Toast the tomato paste and spices. Add tomato paste, oregano, basil, and red pepper flakes. Cook, stirring, until the paste darkens slightly and smells sweet, 1–2 minutes.
• Build the broth. Pour in the crushed tomatoes and chicken broth. Add the bay leaf. Bring to a boil, then reduce to a lively simmer. Taste and season with salt and pepper.
• Simmer for depth. Let the soup simmer uncovered for 10–15 minutes to meld flavors.
• Cook the noodles. Add the broken lasagna noodles. Simmer, stirring occasionally so they don’t stick, until al dente, 8–12 minutes depending on brand. If the soup thickens too much, add a splash of broth or water.
• Finish with cream. Stir in the heavy cream, if using, and simmer 1 minute. Remove and discard the bay leaf. Adjust seasoning with more salt and pepper as needed.
• Make the cheesy topping. In a small bowl, mix ricotta, mozzarella, and Parmesan with a pinch of salt and pepper. This becomes your “lasagna layer” for each bowl.
• Serve. Ladle the hot soup into bowls. Dollop a generous spoonful of the ricotta mixture on top so it melts slightly. Sprinkle with extra Parmesan and chopped basil or parsley.