Lasagna Soup

When the craving for lasagna hits but you don’t have hours to spend layering noodles, Lasagna Soup is your delicious solution. This cozy, heartwarming dish transforms all the beloved flavors of traditional lasagna into a comforting bowl of soup that can be on your table in just 45 minutes.

Each spoonful delivers the rich tomato base, savory Italian sausage, tender pasta, and creamy cheese that make lasagna a family favorite, but in a wonderfully slurpable form. It’s the perfect compromise between convenience and comfort food satisfaction.

Why You’ll Love This

• All the flavors of lasagna with a fraction of the effort and time
• One-pot cooking means minimal cleanup
• Customizable with your favorite lasagna add-ins
• Perfect for weeknights when you need comfort food fast
• Leftovers taste even better the next day

Ingredients

• 1 lb Italian sausage, casings removed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp Italian seasoning
• ¼ tsp red pepper flakes (optional)
• 2 tbsp tomato paste
• 1 can (28 oz) crushed tomatoes
• 6 cups chicken broth
• 8 oz lasagna noodles, broken into pieces
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 2 tbsp fresh basil, chopped
• Salt and pepper to taste

Instructions

1. In a large Dutch oven or soup pot, brown the Italian sausage over medium-high heat, breaking it up as it cooks, about 5-7 minutes.
2. Add the diced onion to the pot and cook until softened, about 3-4 minutes.
3. Stir in the garlic, Italian seasoning, and red pepper flakes (if using), and cook until fragrant, about 1 minute.
4. Add the tomato paste and cook for 2 minutes, stirring frequently.
5. Pour in the crushed tomatoes and chicken broth, then bring to a boil.
6. Add the broken lasagna noodles and reduce heat to medium-low. Simmer until the pasta is tender, about 10-12 minutes, stirring occasionally.
7. Season with salt and pepper to taste.
8. To serve, ladle the soup into bowls and top each with a dollop of ricotta, a sprinkle of mozzarella and Parmesan cheeses, and fresh basil.

Tips & Variations

• Substitute ground beef or turkey if you prefer it over Italian sausage
• For a vegetarian version, omit the meat and add 2 cups of chopped mushrooms and a diced bell pepper
• Use regular rotini or fusilli pasta if you don’t have lasagna noodles on hand
• Make it ahead: prepare the soup base without the noodles, then add and cook the pasta just before serving
• Stir in 2 cups of fresh spinach at the end for added nutrition
• For extra richness, swirl a tablespoon of pesto into each bowl before serving

Serving Suggestions

This hearty soup is practically a meal on its own, but a simple side salad with a light vinaigrette dressing creates the perfect balance. Garlic bread or crusty Italian bread is also essential for sopping up every last drop of the flavorful broth.

For a fun dinner party presentation, set up a “lasagna soup bar” with individual bowls of the various toppings so everyone can customize their own bowl.

Notes

• The soup will thicken as it stands; add more broth when reheating leftovers
• Store leftovers in an airtight container in the refrigerator for up to 3 days
• The pasta continues to absorb liquid as it sits, so consider cooking it separately if you plan to have lots of leftovers
• For best results, add the cheese toppings just before serving

FAQs

Can I make this in a slow cooker?
Yes! Brown the sausage, onions, and garlic first, then transfer to a slow cooker with remaining ingredients except pasta and cheese. Cook on low for 6-7 hours, add broken noodles during the last 30 minutes, and top with cheeses when serving.

Can I freeze this soup?
Freeze the soup base without pasta or dairy. When ready to eat, thaw, reheat, cook pasta separately, and add the cheeses fresh.

How can I make this soup less spicy?
Use mild Italian sausage and omit the red pepper flakes. You can also balance any heat with a little more ricotta cheese on top.

What can I use instead of ricotta cheese?
Cottage cheese is a great substitute, or you can use a dollop of Greek yogurt for a tangy alternative.

Lasagna Soup

Recipe by Nancy RH

When the craving for lasagna hits but you don’t have hours to spend layering noodles, Lasagna Soup is your delicious solution. This cozy, heartwarming dish transforms all the beloved flavors…

Ingredients

• 1 lb Italian sausage, casings removed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp Italian seasoning
• ¼ tsp red pepper flakes (optional)
• 2 tbsp tomato paste
• 1 can (28 oz) crushed tomatoes
• 6 cups chicken broth
• 8 oz lasagna noodles, broken into pieces
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 2 tbsp fresh basil, chopped
• Salt and pepper to taste

Steps

1. In a large Dutch oven or soup pot, brown the Italian sausage over medium-high heat, breaking it up as it cooks, about 5-7 minutes.
2. Add the diced onion to the pot and cook until softened, about 3-4 minutes.
3. Stir in the garlic, Italian seasoning, and red pepper flakes (if using), and cook until fragrant, about 1 minute.
4. Add the tomato paste and cook for 2 minutes, stirring frequently.
5. Pour in the crushed tomatoes and chicken broth, then bring to a boil.
6. Add the broken lasagna noodles and reduce heat to medium-low. Simmer until the pasta is tender, about 10-12 minutes, stirring occasionally.
7. Season with salt and pepper to taste.
8. To serve, ladle the soup into bowls and top each with a dollop of ricotta, a sprinkle of mozzarella and Parmesan cheeses, and fresh basil.