Go Back
lasagna soup recipe in a bowl with ricotta topping

Lasagna Soup Recipe

All the cozy flavors of classic lasagna in one pot. Italian sausage, tender pasta, rich tomato broth, and a creamy ricotta finish, ready in 40 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: Soup
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Italian sausage sweet or hot
  • 1 medium yellow onion diced
  • 4 garlic cloves minced
  • 2 tablespoons tomato paste
  • 1 can 28 oz crushed tomatoes
  • 6 cups low-sodium chicken broth
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional
  • 8 regular lasagna noodles (not no-boil) broken into 2-inch pieces
  • 1 cup ricotta cheese
  • 1/2 cup grated parmesan cheese
  • 1 cup shredded mozzarella cheese
  • Fresh basil for serving (optional)

Equipment

  • Large pot or Dutch oven
  • wooden spoon
  • Chef's knife
  • Cutting board
  • ladle
  • Measuring cups and spoons
  • Small mixing bowl

Method
 

  1. 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.
  2. Add the diced onion and cook for 5 minutes until softened. Stir in the garlic and cook 1 minute more.
  3. Stir in the tomato paste, crushed tomatoes, chicken broth, Italian seasoning, salt, pepper, and red pepper flakes. Bring to a gentle boil.
  4. Add the broken lasagna noodles. Reduce heat and simmer 12 to 15 minutes, stirring occasionally, until noodles are tender.
  5. While the soup simmers, mix the ricotta, parmesan, mozzarella, and a pinch of salt in a small bowl.
  6. Ladle soup into bowls. Top each with a spoonful of the ricotta mixture and fresh basil if desired.

Notes

Noodles keep absorbing broth as the soup sits, so add a splash of broth when reheating. For the best texture, cook the noodles fresh if making ahead. Freeze without the ricotta topping.