This Lasagna Soup brings all the flavors of traditional lasagna into a cozy bowl. Packed with savory Italian sausage, tender pasta, and a creamy, cheesy topping, this soup is a quick and delicious alternative to the classic baked dish. Perfect for chilly nights or when you’re craving something comforting without the extra effort!
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon crushed red pepper flakes (optional)
- 4 cups chicken or vegetable broth
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 2 cups uncooked lasagna noodles, broken into bite-sized pieces
- 1 cup water (as needed for consistency)
- Salt and pepper to taste
For the Cheese Topping:
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley, chopped (optional, for garnish)
Directions
- Cook the Sausage: Heat olive oil in a large pot over medium heat. Add Italian sausage and cook, breaking it into crumbles, until browned. Remove excess grease if necessary.
- Sauté the Veggies: Add the diced onion and garlic to the pot and sauté until softened, about 2-3 minutes. Stir in Italian seasoning and crushed red pepper flakes for extra flavor.
- Build the Soup Base: Pour in the broth, crushed tomatoes, diced tomatoes, and tomato paste. Stir well and bring to a gentle simmer.
- Cook the Noodles: Add broken lasagna noodles to the soup and cook until tender, stirring occasionally to prevent sticking. Add water if the soup becomes too thick.
- Make the Cheese Mixture: In a small bowl, combine ricotta, mozzarella, and Parmesan cheese. Mix until smooth.
- Serve: Ladle the soup into bowls and top with a dollop of the cheese mixture. Garnish with fresh basil or parsley if desired.
Time and Servings
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 6
Variations
- Meatless Option: Swap Italian sausage with plant-based sausage or simply omit for a vegetarian version.
- Pasta Substitutes: Use any small pasta shapes like penne, rotini, or shells if lasagna noodles aren’t available.
- Cheese Additions: Add shredded provolone or asiago to the cheese topping for more depth of flavor.
FAQs
Can I make this soup ahead of time?
Yes! Prepare the soup base and refrigerate it without the pasta. Cook the noodles separately when ready to serve to keep them from becoming mushy.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave, adding a little broth or water if needed.
Can I freeze lasagna soup?
Absolutely! Freeze the soup without the pasta for up to 3 months. When ready to enjoy, thaw, reheat, and cook fresh noodles to add to the soup.
This Lasagna Soup is sure to become a family favorite with its hearty flavors and easy preparation. Try it out and enjoy the perfect combination of comfort and convenience
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The BEST Lasagna Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Simmering
- Cuisine: Italian
Description
This Lasagna Soup brings all the flavors of traditional lasagna into a cozy bowl. Packed with savory Italian sausage, tender pasta, and a creamy, cheesy topping, this soup is a quick and delicious alternative to the classic baked dish. Perfect for chilly nights or when you’re craving something comforting without the extra effort!
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon crushed red pepper flakes (optional)
- 4 cups chicken or vegetable broth
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 2 cups uncooked lasagna noodles, broken into bite-sized pieces
- 1 cup water (as needed for consistency)
- Salt and pepper to taste
For the Cheese Topping:
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley, chopped (optional, for garnish)
Instructions
- Cook the Sausage: Heat olive oil in a large pot over medium heat. Add Italian sausage and cook, breaking it into crumbles, until browned. Remove excess grease if necessary.
- Sauté the Veggies: Add the diced onion and garlic to the pot and sauté until softened, about 2-3 minutes. Stir in Italian seasoning and crushed red pepper flakes for extra flavor.
- Build the Soup Base: Pour in the broth, crushed tomatoes, diced tomatoes, and tomato paste. Stir well and bring to a gentle simmer.
- Cook the Noodles: Add broken lasagna noodles to the soup and cook until tender, stirring occasionally to prevent sticking. Add water if the soup becomes too thick.
- Make the Cheese Mixture: In a small bowl, combine ricotta, mozzarella, and Parmesan cheese. Mix until smooth.
- Serve: Ladle the soup into bowls and top with a dollop of the cheese mixture. Garnish with fresh basil or parsley if desired.
Notes
- For a creamier soup, add 1/2 cup heavy cream or milk before serving.
- Feel free to substitute the lasagna noodles with any pasta you have on hand.
- This soup is perfect for meal prep—store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or microwave.
Nutrition
- Serving Size: ~1.5 cups
- Calories: 450
- Sugar: 7g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 60mg