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Lasagna Soup

Lasagna soup with tender broken lasagna noodles simmered in a rich red tomato broth, finished with bubbling cheese dollops of ricotta, mozzarella, and parmesan. This Italian-American main dish is hearty, spoonable, and ready in about 45 minutes from start to finish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Lasagna soup base
  • 1 lb Italian sausage
  • 1 onion
  • 4 garlic
  • 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
  • 0.1 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 sausage and build flavor
  1. Brown Italian sausage in a large pot over medium-high heat, breaking it into crumbles; drain excess fat once browned.
  2. Sauté onion in the same pot for 4 minutes, then add garlic and cook for 1 minute.
  3. Stir in tomato paste and cook for 1-2 minutes until it darkens.
Simmer lasagna soup
  1. Add crushed tomatoes, diced tomatoes, broth, Italian seasoning, dried basil, and red pepper flakes, then bring the mixture to a boil.
  2. Add broken lasagna noodles and simmer for 10-12 minutes, stirring occasionally, until noodles are tender.
  3. Season the soup with salt and pepper to taste.
Make cheese dollop and serve
  1. Mix ricotta, shredded mozzarella, parmesan, and fresh basil together until evenly combined.
  2. Ladle soup into bowls and top each serving with a generous dollop of the cheese mixture.

Notes

For the best texture, keep the soup at a gentle simmer once the noodles are added so they cook through without turning mushy; stir every few minutes. Store leftovers in the refrigerator up to 4 days and reheat until steaming (add a splash of broth if thickened). Freezing is not ideal because the noodles may soften further, but it can be done for up to 2 months. If you want a lower-sodium option, use low-sodium broth and season with herbs plus a light hand of salt.