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Lasagna Soup

Lasagna soup with tender broken lasagna noodles simmered in a rich Italian-American tomato broth, topped with a gooey ricotta-mozzarella dollop. Made in one pot for easy layering of flavor—savory sausage, garlic, and herbs in every spoonful.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb Italian sausage, casings removed
  • 1 onion, diced
  • 4 garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup chicken or beef broth
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp red pepper flakes
  • 8 lasagna noodles, broken into pieces
  • 0.25 tsp Salt and pepper to taste
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • 1 tbsp fresh basil

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage and build the broth
  1. Heat a Dutch oven over medium-high heat and brown the Italian sausage, breaking it into crumbles until cooked through, about 6-8 minutes; drain excess fat.
  2. Add the diced onion to the same pot and sauté for 4 minutes, stirring until softened.
  3. Add the minced garlic and cook for 1 minute, stirring to prevent browning.
  4. Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly.
  5. Add the crushed tomatoes, diced tomatoes, chicken or beef broth, Italian seasoning, dried basil, and red pepper flakes; bring the mixture to a boil.
Simmer and finish
  1. Add the broken lasagna noodles and simmer for 10-12 minutes until noodles are tender, stirring occasionally to prevent sticking.
  2. Season with salt and pepper to taste.
  3. Mix ricotta, shredded mozzarella, parmesan, and fresh basil together until combined.
  4. Ladle the soup into bowls and top each with a generous dollop of the cheese mixture.

Notes

Pro tip: If the soup thickens as the noodles rest, loosen it with an extra splash of broth when reheating. Store in the refrigerator up to 3-4 days; freeze the soup (without the fresh basil dollop added on top) up to 2 months and reheat until hot, then stir in the cheese mixture or dollop it after warming. For a dairy-light option, use part-skim ricotta and reduced-fat mozzarella while keeping the parmesan for flavor.