Lasagna Soup Recipe

Here’s my warm, human rewrite of your lasagna soup recipe—full of personality, memories, and the cozy vibes of a home kitchen:

—

Ultimate Lasagna Soup

A hearty and comforting soup that captures all the flavors of classic lasagna in a bowl with rich tomato broth, Italian sausage, and cheesy goodness.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner Recipes

Cuisine: American

Calories: 485

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 pound Italian sausage mild or spicy
• 1 medium onion diced
• 4 cloves garlic minced
• 28 ounces crushed tomatoes canned
• 4 cups chicken broth
• 2 teaspoons Italian seasoning
• 8 ounces lasagna noodles broken into pieces
• 1 cup ricotta cheese
• 1.5 cups mozzarella cheese shredded
• 0.5 cup Parmesan cheese grated
• 2 tablespoons fresh basil chopped

Method

 

1. In a large pot or Dutch oven over medium-high heat, cook the Italian sausage, breaking it up with a wooden spoon until browned and cooked through, about 6-8 minutes. Drain excess fat if needed.
2. Add the diced onion to the pot with the sausage and cook for 4-5 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
3. Pour in the crushed tomatoes, chicken broth, and Italian seasoning. Stir well to combine. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes to allow flavors to meld.
4. Break the lasagna noodles into bite-sized pieces and add them to the soup. Stir occasionally and cook for 10-12 minutes until the noodles are tender but still slightly firm.
5. While the noodles cook, combine the ricotta cheese, half of the mozzarella, and half of the Parmesan in a small bowl. Mix until well blended.
6. Taste the soup and adjust seasoning with salt and pepper as needed. Remove from heat and stir in the fresh basil.
7. Ladle the hot soup into bowls and top each serving with a generous dollop of the cheese mixture and sprinkle with remaining mozzarella and Parmesan. Serve immediately while hot.

Nutrition

Calories: 485kcalCarbohydrates: 38gProtein: 28gFat: 24gSodium: 1120mgFiber: 4g

Notes

For a lighter version, use turkey sausage instead of pork. The soup thickens as it sits, so add extra broth when reheating leftovers. You can substitute broken lasagna noodles with any short pasta like rotini or penne if needed.

Tried this recipe?

Let us know how it was!

Why This Lasagna Soup Will Be Your New Favorite

I’ll be honest—when I first heard about lasagna soup, I was skeptical. Lasagna is lasagna, right? Why mess with perfection? But then my friend made it for me on a cold winter night, and I was instantly hooked. It’s all the things I love about lasagna—rich tomato sauce, tender noodles, gooey cheese—but in a bowl you can eat while curled up on the couch. No fork and knife required.

This recipe is my tried-and-true version, the one I make when I need comfort in a hurry. It’s hearty enough to fill you up but light enough that you won’t feel like you need a nap afterward. Plus, it’s a one-pot wonder, which means less cleanup. (And let’s be real, that’s always a win.)

5 Easy Tips for the Best Lasagna Soup (No Fancy Skills Required)

I’ve made this soup more times than I can count, and along the way, I’ve picked up a few tricks to make it *even better*. Here’s what I’ve learned:

1. **Brown your meat like you mean it.**
Don’t just cook the sausage until it’s no longer pink—let it get nice and brown. Those caramelized bits? That’s where the deep, rich flavor comes from. It’s the difference between a good soup and a *great* one.

2. **Don’t skip the garlic (and don’t burn it!).**
Garlic is the backbone of this soup. But here’s the thing: it burns fast. So once you add it, keep an eye on it and stir constantly. You want it fragrant, not bitter.

3. **Cook the noodles just right.**
Nobody likes mushy noodles. Break the lasagna sheets into bite-sized pieces and add them to the soup about 10-12 minutes before serving. They’ll cook in the broth and soak up all that delicious flavor without turning to glue.

4. **Cheese is the star—treat it that way.**
The ricotta mixture? That’s the soul of this soup. Don’t skimp on it. And when you’re serving, make sure to dollop it on top while the soup is still hot so it gets all melty and creamy. (If you’re feeling extra, broil the bowls for a minute or two to get the cheese bubbly and golden. Just don’t walk away—it burns fast!)

5. **Let it rest (just a little).**
I know it’s hard to wait, but if you let the soup sit for 5 minutes after cooking, the flavors will meld together beautifully. It’s like letting a good stew rest—totally worth it.

—

Serving Suggestions (Because You Know You Want More)

This soup is amazing on its own, but if you want to take it to the next level, here’s what I like to serve with it:
– **Garlic bread.** Obviously. You need something to soak up all that cheesy goodness.
– **A simple green salad.** Something light and fresh to balance out the richness. I like arugula with lemon vinaigrette.
– **A glass of red wine.** A Chianti or Sangiovese pairs perfectly with the tomato and sausage.
– **Extra Parmesan.** Because why not?

—

Leftovers? Yes, Please!

This soup tastes even better the next day (if you can wait that long). Store it in an airtight container in the fridge for up to 4 days. When you’re ready to reheat, add a splash of broth to loosen it up—it thickens as it sits.

And if you’re feeling fancy, turn leftovers into a lasagna soup grilled cheese. Yes, you read that right. Layer the soup between two slices of bread with extra mozzarella and grill it up. It’s messy, cheesy, and absolutely worth it.

—

Final Thoughts: This One’s a Keeper

For more culinary inspiration, visit AllRecipes.

You might also like: Cheesy Lasagna Soup

Montelune Clara