Easy Lasagna Soup Recipe

lasagna soup in a white bowl topped with ricotta cheese.

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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.

Prep Time10

Cook Time30

Total Time17

Course: Dinner, Main Course

Cuisine: Italian

Servings: servings

Calories: 560kcal

Author: Christina

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.

Broth and meat: If using regular broth, reduce the added salt and adjust to taste at the end. Ground beef or turkey can replace the sausage; adjust seasoning as needed.

Make ahead and freezing: Prepare the soup base without noodles or cheese for better pasta texture. Freeze the cooled base for up to 3 months. Thaw in the refrigerator, reheat, and cook the noodles before serving.

Leftovers: Refrigerate within 2 hours, use within 3–4 days, and reheat to 165°F. Add broth as needed. Count storage from the original cooking date if making the base ahead.

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