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Stovetop Lasagna Soup

Stovetop lasagna soup with Italian sausage, crushed tomatoes, and broken lasagna noodles simmered until just tender. Finished with a ricotta-mozzarella-parmesan cheese dollop and fresh basil for a creamy, ladle-and-go comfort bowl.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage base
  • 1 lb Italian sausage Italian sausage, casings removed if needed.
  • 1 onion, diced Dice until small and even so it softens quickly.
  • 4 clove garlic, minced Minced for fast flavor release.
  • 1 can (28 oz) crushed tomatoes Use canned crushed tomatoes for a thick, tomato-forward broth.
  • 1 can (14 oz) fire-roasted diced tomatoes Keeps the soup slightly smoky and textured.
  • 4 cup chicken or beef broth Choose chicken or beef depending on preference.
  • 2 tbsp tomato paste Cook briefly with the aromatics for deeper flavor.
  • 1 tsp Italian seasoning Dried seasoning blend.
  • 1 tsp dried basil Adds classic lasagna-like aroma.
  • 0.5 tsp dried oregano Warm, herby depth.
  • 0.25 tsp red pepper flakes Adjust to taste for heat.
Lasagna noodles
  • 8 lasagna noodles, broken into 2-inch pieces Break into small pieces so they cook through in the simmer time.
Cheese dollop & seasoning
  • 1 cup ricotta For dolloping, not melting.
  • 1 cup mozzarella Shredded or small pieces help it melt slightly in the dollop.
  • 2 tbsp parmesan Adds salty, nutty flavor.
  • 1 fresh basil For finishing.
  • 0.1 Salt and pepper to taste Season at the end.

Equipment

  • 1 Dutch oven

Method
 

Brown sausage and build the tomato broth
  1. Heat a large Dutch oven over medium-high heat, then brown and crumble the Italian sausage until no longer pink, and drain excess fat.
  2. Add the diced onion and cook for 3 minutes, stirring often, until softened.
  3. Stir in the minced garlic and tomato paste, cooking for 1–2 minutes until fragrant and slightly darker.
  4. Pour in the crushed tomatoes, fire-roasted diced tomatoes, and chicken or beef broth, then stir in the Italian seasoning, dried basil, dried oregano, and red pepper flakes.
  5. Bring the soup to a full boil over high heat, with active bubbling across the surface, then add the broken lasagna noodles.
Simmer until noodles are just tender
  1. Reduce to a steady simmer and cook for 10–12 minutes, stirring often, until the noodles are just tender and have absorbed some broth.
  2. Season with salt and pepper to taste, then serve immediately.
Make the cheese dollop
  1. Mix the ricotta, mozzarella, and parmesan until combined into a thick dollop, then spoon onto each bowl.
  2. Finish each serving with fresh basil so it looks bright and aromatic on top.

Notes

Pro tip: break the lasagna noodles into 2-inch pieces so they cook in the same 10–12 minute simmer without turning mushy. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stove, adding a splash of broth if it thickens. Freezing is not recommended because noodles can soften too much when thawed. For a lighter option, use chicken broth and swap part-skim ricotta and reduced-fat mozzarella in the cheese dollop while keeping the same seasoning.