This lasagna soup recipe was born on a Sunday when I wanted lasagna but had zero patience for layering noodles. You know that feeling. The craving is real, but the thought of boiling noodles separately, making ricotta filling, assembling everything, and waiting an hour feels like too much. So I threw the whole idea into one pot instead. Forty minutes later, my family was fighting over the last bowl.
Here is the thing nobody tells you about this lasagna soup recipe. It tastes like you spent all afternoon in the kitchen, but everything happens in a single pot. Broken lasagna noodles simmer right in the broth. Italian sausage brings all the flavor. And that dollop of creamy ricotta on top makes every bowl taste like the best bite of actual lasagna.
Quick facts: This lasagna soup recipe takes 40 minutes total, serves 6, and cooks in one pot.
Why You Will Love This Lasagna Soup Recipe
One pot, 40 minutes. No boiling noodles separately, no layering, no baking dish to scrub. Everything cooks together and the cleanup is almost nothing.
Real lasagna flavor. Italian sausage, tomatoes, Italian herbs, and three kinds of cheese. It genuinely tastes like lasagna, just in soup form.
That ricotta topping. A spoonful of seasoned ricotta melting into the hot soup is the whole point. Do not skip it.
Feeds a crowd. This lasagna soup recipe makes a big pot, perfect for family dinners or feeding hungry teenagers.
Leftovers reheat beautifully. The flavors deepen overnight, just add a splash of broth when you reheat because the noodles keep drinking it up.
Ingredients You Will Need
Nothing fancy here. If you have made my chicken tortellini soup recipe, you already have half of this in your pantry. The star players are Italian sausage and lasagna noodles, broken into pieces.
Use low-sodium chicken broth here, because the sausage and cheese already bring plenty of salt. Regular lasagna noodles (not no-boil) hold up best in the broth. The full amounts are in the recipe card below.
How to Make Lasagna Soup
Brown the sausage. Heat a large pot or Dutch oven over medium-high heat. Add the Italian sausage, breaking it into crumbles with a wooden spoon. Cook for 6 to 8 minutes until browned. Do not drain all the fat, that flavor belongs in the soup.
Sweat the vegetables. Add the diced onion to the pot with the sausage. Cook for 5 minutes, stirring now and then, until the onion softens. Stir in the garlic and cook for 1 minute more, just until you can smell it.
Add tomatoes and broth. Pour in the crushed tomatoes, tomato paste, and chicken broth. Stir in the Italian seasoning, salt, pepper, and red pepper flakes if you like a little heat. Bring everything to a gentle boil.
Simmer the noodles. Break 8 regular lasagna noodles (not the no-boil kind) into roughly 2-inch pieces and stir them into the pot. I just snap them with my hands over the pot. Reduce the heat and simmer for 12 to 15 minutes, stirring now and then so the noodles do not stick together. They should be tender but not mushy.
Mix the ricotta topping. While the soup simmers, stir together the ricotta, parmesan, mozzarella, and a pinch of salt in a small bowl. This takes one minute and makes the whole dish.
Serve it right. Ladle the hot soup into bowls. Add a big spoonful of the ricotta mixture on top of each bowl and let it melt in for a minute. Sprinkle with fresh basil if you have it.
Why This Lasagna Soup Recipe Works
A great lasagna soup recipe comes down to three things. First, the sausage. Italian sausage has fennel and herbs built right in, so it seasons the entire pot as it browns. Plain ground beef works, but it needs more help from the spice cabinet.
Second, the noodles cook in the broth. As they simmer, they release starch that thickens the soup slightly and gives it body. This is also why you should serve it right away or the noodles keep absorbing liquid.
Third, the cheese goes on top, not in the pot. Stirring cheese into the whole pot makes it stringy and clumpy. A fresh dollop per bowl stays creamy and looks beautiful.
My Best Tips for Perfect Lasagna Soup
Break noodles unevenly. Different sizes look rustic and homemade. Perfect squares look like they came from a box.
Watch the noodle timing. Start checking at 12 minutes. They go from perfect to mushy fast, and mushy noodles ruin the texture.
Use hot Italian sausage if you like heat. Sweet Italian sausage is the classic choice, but hot adds a wonderful warmth. I use half of each.
Leftovers need extra broth. The noodles drink up liquid overnight. When reheating, add a splash of chicken broth to loosen it back up.
If you love cozy tomato-based soups, my creamy tomato soup recipe is another family favorite for cold nights.
Lasagna Soup Recipe Variations
Vegetarian version. Skip the sausage and use vegetable broth. Add a can of white beans for protein and sliced mushrooms for that meaty texture.
Slow cooker method. Brown the sausage and onion first, then add everything except the noodles and ricotta to the slow cooker. Cook on low for 6 hours. Stir in broken noodles for the last 30 minutes.
Extra cheesy. Stir a handful of mozzarella into each bowl along with the ricotta topping. No judgment here.
How to Store and Reheat
Cool, then refrigerate within 2 hours in an airtight container and use within 3 to 4 days. This lasagna soup recipe is great for meal prep. The noodles will absorb broth, so add a splash of chicken broth when reheating on the stove over medium heat until steaming hot (165°F / 74°C), as the USDA recommends for leftovers.
This soup also freezes well for up to 3 months, though the noodles get softer after freezing. Freeze it without the ricotta topping and add that fresh when serving.
Frequently Asked Questions
Can I use a different pasta?
Yes. Mafalda, campanelle, or broken rigatoni all work. Keep the cooking time similar and check for doneness early.
Can I make this lasagna soup recipe ahead?
You can make the soup base a day ahead and refrigerate it. Cook the noodles fresh when you reheat so they stay perfect.
Is lasagna soup spicy?
Not unless you want it to be. The red pepper flakes are optional. Sweet Italian sausage keeps it mild and kid friendly.
For another hearty one-pot dinner, try my cheeseburger soup recipe. It has the same cozy energy in a totally different flavor.
Final Thoughts
This lasagna soup recipe is the weeknight version of the Sunday classic. One pot, forty minutes, and the ricotta on top does the rest. I hope it earns a regular spot at your table.
Lasagna Soup Recipe
Ingredients
Equipment
Method
- Heat a large pot or Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it into crumbles, for 6 to 8 minutes until browned.
- Add the diced onion and cook for 5 minutes until softened. Stir in the garlic and cook 1 minute more.
- Stir in the tomato paste, crushed tomatoes, chicken broth, Italian seasoning, salt, pepper, and red pepper flakes. Bring to a gentle boil.
- Add the broken lasagna noodles. Reduce heat and simmer 12 to 15 minutes, stirring occasionally, until noodles are tender.
- While the soup simmers, mix the ricotta, parmesan, mozzarella, and a pinch of salt in a small bowl.
- Ladle soup into bowls. Top each with a spoonful of the ricotta mixture and fresh basil if desired.
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