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Stovetop Lasagna Soup

Stovetop lasagna soup makes a rich red tomato broth with Italian sausage and tender broken lasagna noodles, all simmered on the stovetop under 30 minutes. Finish with a quick ricotta-mozzarella Parmesan dollop and fresh basil for a lasagna-inspired, spoonable meal.
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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
Ingredients Equipment Method Notes

Ingredients
  

Soup
  • 1 lb Italian sausage
  • 1 onion diced
  • 4 garlic minced
  • 28 oz crushed tomatoes 1 can
  • 14 oz fire-roasted diced tomatoes 1 can
  • 4 cup chicken or beef broth choose one
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp dried oregano
  • 0.25 tsp red pepper flakes
  • 8 lasagna noodles broken into 2-inch pieces
Cheese dollop + finish
  • 1 cup ricotta
  • 1 cup mozzarella
  • 2 tbsp parmesan
  • fresh basil for serving
  • salt to taste
  • pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Heat a large Dutch oven or pot over medium-high heat and brown the Italian sausage, crumbling it as it cooks, until no longer pink. Drain excess fat.
Build the tomato base
  1. Add the diced onion and cook for 3 minutes, stirring as needed. Stir in the minced garlic and tomato paste, then cook for 1–2 minutes until fragrant.
Simmer the soup
  1. Pour in the crushed tomatoes, fire-roasted diced tomatoes, and broth, then stir in Italian seasoning, dried basil, dried oregano, and red pepper flakes. Bring everything to a full boil over high heat.
  2. Add the broken lasagna noodles and reduce to a steady simmer, stirring often. Simmer for 10–12 minutes, cooking until the noodles are just tender.
Season and serve with cheese dollop
  1. Season the soup with salt and pepper to taste. Serve immediately with a cheese dollop made from ricotta, mozzarella, and Parmesan, topped with fresh basil.

Notes

Pro tip: Stir frequently once the noodles go in to prevent sticking and to keep the broth silky instead of gloopy. Refrigerate leftovers in a sealed container for up to 3 days; reheat on the stovetop with a splash of broth or water. Freezing isn’t recommended because the noodles can soften too much after thawing. Dietary swap: use plant-based Italian sausage and vegetarian broth for a vegetarian-friendly version.