This easy lasagna soup recipe has savory Italian sausage, tender noodles, and a tomato broth you’ll want to soak up with homemade garlic bread. It’s ready in about 40 minutes, and everything cooks in one pot! Finish each bowl with a generous dollop of ricotta and plenty of shredded mozzarella, and dig in.
Bring on the chilly nights and big bowls of soup! This lasagna soup recipe is made for settling in after a long day or grabbing a spot on the couch for Sunday football. It's hearty, cozy, and an easy choice whether you're planning a weeknight dinner or feeding a hungry crowd.
Even my husband, who isn’t usually big on soup, loved this one. Between the savory sausage, tender noodles, and cheesy finish, there’s plenty to get excited about. Add a big dollop of ricotta, scatter some mozzarella over the top, and let it melt into the hot broth. Suddenly, that chilly evening has its perks!
Why You'll Love This Lasagna Soup Recipe
- One pot handles dinner. Brown the sausage, build the broth, and cook the noodles in the same pot. There’s less to wash once everyone’s done.
- About 40 minutes from start to finish. A little chopping and a quick simmer make this manageable on a busy night.
- Plenty of flavor from a short list. Italian sausage, onion, garlic, and a few dried herbs give the tomato broth its savory base.
- Everyone gets their own cheesy finish. Keep the ricotta and mozzarella on the side so each bowl can be topped just how you like it.
Ingredients You Need
- Sausage: Use mild or hot ground Italian sausage. I stick with mild to keep dinner kid-friendly, then add red pepper flakes to my own bowl. Ground beef or turkey works, too; just taste and adjust the seasonings since they aren’t seasoned like Italian sausage.
- Onion: A sweet onion adds flavor without being too strong. Dice it small so it softens as the sausage cooks.
- Garlic: Fresh garlic adds plenty of flavor to the tomato broth. Give it a quick mince before getting started.
- Spices: Dried parsley and oregano bring that familiar Italian flavor, while salt and pepper round everything out.
- Tomatoes: Grab a 28-ounce can of crushed tomatoes, tomato sauce, or tomato purée. Use your favorite brand or even homemade tomato sauce!
- Chicken Broth: I use low-sodium chicken broth to control the salt. Regular broth works, too; reduce the added salt and adjust to taste at the end.
- Lasagna Noodles: Use regular dry lasagna noodles rather than oven-ready sheets. Break them into smaller pieces before adding them directly to the soup. They cook right in the broth!
How To Make Lasagna Soup
Let me walk you through how this easy lasagna soup comes together. The noodles cook right in the broth, so there’s just one pot to wash when dinner’s done!
Start by browning the sausage and onion in a little olive oil, breaking up the meat as it cooks. Once the sausage is cooked through, spoon off any excess grease, then stir in the garlic and cook briefly.
Add the crushed tomatoes, chicken broth, herbs, salt, and pepper. Bring everything to a boil, then stir in the broken lasagna noodles. Keep it at a gentle boil until the noodles are tender, stirring occasionally so they don’t stick together or to the bottom of the pot.
Give the soup a taste and adjust the seasoning, then ladle it into bowls. Finish with ricotta, mozzarella, or both, and grab some garlic bread for dipping!
Easy Lasagna Soup Recipe
Description
Ingredients
- 2 teaspoons olive oil
- 1 pound ground Italian sausage, mild or hot
- ¾ cup sweet onion, diced
- 1 Tablespoon minced garlic, about 3 cloves
- 1 (28 ounce) can crushed tomatoes
- 8 cups low sodium chicken broth
- 1 ½ teaspoons salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 13-15 uncooked lasagna noodles, broken into smaller pieces
- Toppings: ricotta, shredded mozzarella cheese,
Instructions
- Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the sausage and onion. Cook for 8–10 minutes, breaking up the meat and stirring occasionally, until the sausage is cooked through and the onion is soft. Spoon off excess grease if needed. Stir in the garlic and cook for 1 minute.
- Add the crushed tomatoes, chicken broth, salt, pepper, parsley, oregano, and basil. Stir well and bring to a boil.
- Stir in the broken lasagna noodles and adjust the heat to maintain a gentle boil. Cook for 12–15 minutes, until the noodles are tender, stirring occasionally so they don’t stick together or to the bottom of the pot. Add more broth if you prefer a thinner soup, then taste and adjust the seasoning.
- Ladle the soup into bowls and top with a dollop of ricotta, shredded mozzarella, or both, if desired.
Notes
- Make Ahead Instructions: This soup stays fresh in the refrigerator for up to 5 days.
- Freezer Instructions: Cooked soup can be frozen for up to 3 months. Allow it to cool completely before freezing. Thaw overnight in the refrigerator. Reheat as desired. You may need to add additional chicken broth.
- Vegetarian: To keep this vegetarian, substitute the chicken broth with vegetable broth and omit the sausage.
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