This lasagna soup recipe is easy, hearty, homemade, and satisfying. It's filled with Italian sausage, lasagna noodles and a ridiculously flavorful tomato broth. The soup is on the table in just 40 minutes and keeps perfectly for leftovers!
I figured out what soup should be on every dinner table from now until March. What I'm saying is— if there is *one* soup you make this month, absolutely make this lasagna soup recipe.
When I say this soup is not only a hug-in-a-bowl, it's also incredibly easy to make. It's one of those recipes that is the most cozy for the cooler weather that has officially arrived.
Lasagna Soup Details
- Texture: This lasagna soup recipe has plenty of hearty ingredients that offer up some texture between the sausage and the lasagna noodles.
- Flavor: We love a flavor-packed dish and this lasagna soup recipe delivers BIG. You'll enjoy the ridiculous flavorful tomato— the base starts with sausage, onion and garlic and layered with spices like oregano, parsley and basil.
- Ease: This soup is made in one pot— layering in various ingredients. The best recipes are ones that are easy clean up.
- Time: Start to finish, this soup recipe takes 40 minutes.
What Makes This Lasagna Soup Recipe The Best?
This lasagna soup is much heartier and creamier than what you're used to. It's not super brothy, but that tomato broth packs intense flavor. There's something special abut savory sausage coming together with a sauté of garlic and onion. It's magic in a bowl. After just one spoonful, you'll know what I'm talking about.
Minimal Ingredients & Maximum Flavor
- Sausage: This recipe uses ground Italian sausage— either mild or hot. Since my 2.5 year old eats this, I stick with the mild and add in some red pepper flakes in my bowl.
- Onion: Grab a sweet onion for this recipe. It has more of a mild flavor.
- Garlic: Using fresh garlic adds another layer of flavor.
- Spices: This recipe gets most of its flavor from the parsley, oregano, basil, salt and pepper.
- Crushed Tomatoes: Grab a 28-ounce can of your favorite brand of tomatoes. Here's the brand that I use, always the best flavor.
- Chicken Broth: This recipe uses low-sodium chicken broth, but regular can be use
- Lasagna Noodles: You want to make sure to using the boil lasagna noodles, not the bake ready noodles.
Let's Make Soup!
There's nothing complicated about this recipe— just 4 steps, start to finish!
- In a large pot, like this one, over medium heat, heat the olive oil for 1 minute. Add the ground sausage, onion, and garlic. Sauté until browned and cooked through, breaking up with a spoon as you go— about 8-10 minutes. Stir in the garlic and let it cook for 1 minute.
- Add the crushed tomatoes, chicken broth, spices and stir to combine. Increase to high heat and bring to a boil.
- Add the broken lasagna noodles to the pot and cook for 12-15 minutes until the noodles are cooked through, stirring a few times to keep the noodles from sticking together. Add additional salt and pepper to taste.
- To serve, spoon the soup into bowls with a dollop of ricotta and shredded mozzarella cheese, if preferred. Leftovers stay fresh in the refrigerator for 5 days.
This Recipe Satisfies
When I say this lasagna soup satisfies, it truly satisfies. Between the hearty sausage, creamy tomato broth, lasagna noodles, and toppings— creamy ricotta cheese and/or shredded mozzarella cheese, you're filled for hours!
PS. Even my non-soup loving husband (I KNOW, I KNOW) absolutely loved this soup... so you know it's good!
More Soup Recipes To Try
Try one of these well-loved soup recipes next!
- Creamy White Bean Soup
- Cream of Mushroom Soup
- Chicken Tortilla Soup
- My Favorite Minestrone Soup
- Creamy Chicken Noodle Soup
Easy Lasagna Soup Recipe
Description
Ingredients
- 2 teaspoons olive oil
- 1 pound ground Italian sausage, mild or hot
- 3/4 cup sweet onion, diced
- 1 Tablespoon minced garlic (about 3 cloves)
- 1 (28 ounce) can crushed tomatoes
- 8 cups low sodium chicken broth
- 1 and 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 13-15 uncooked lasagna noodles, broken into smaller pieces
- Toppings: ricotta, shredded mozzarella cheese,
Instructions
- In a large pot, like this one, over medium heat, heat the olive oil for 1 minute. Add the ground sausage, onion, and garlic. Sauté until browned and cooked through, breaking up with a spoon as you go— about 8-10 minutes. Stir in the garlic and let it cook for 1 minute.
- Add the crushed tomatoes, chicken broth, salt, pepper, spices and stir to combine. Increase to high heat and bring to a boil.
- Add the broken lasagna noodles to the pot and cook for 12-15 minutes until the noodles are cooked through, stirring a few times to keep the noodles from sticking together. Add additional salt and pepper to taste.
- To serve, spoon the soup into bowls with a dollop of ricotta and shredded mozzarella cheese, if preferred. Leftovers stay fresh in the refrigerator for 5 days.
Notes
- Make Ahead Instructions: This soup stays fresh in the refrigerator for up to 5 days. The soup can also be frozen, once cooled, for up to 3 months. Thaw overnight in the refrigerator and heat on the stove or in the microwave.
- Chicken Broth: I prefer to use low-sodium chicken broth. If you're using regular, reduce salt slightly and taste at the end.
- Meat: If you're not a fan of sausage, you can use beef or turkey— I've used each and the recipe is just as delicious!
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