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Lasagna Soup

Lasagna soup with Italian sausage and broken lasagna noodles simmered in a rich tomato broth, topped with a warm ricotta–mozzarella cheese dollop. Expect tender noodle pieces in every spoonful, plus a basil finish for a classic Italian-American flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage, casings removed
Vegetables and aromatics
  • 1 onion, diced
  • 4 garlic, minced
Tomatoes and broth
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup chicken or beef broth
  • 2 tbsp tomato paste
Seasonings
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp red pepper flakes
  • 0.1 Salt and pepper to taste
Lasagna noodles
  • 8 lasagna noodles, broken into pieces
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • 1 tbsp fresh basil

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage and build the base
  1. Brown the Italian sausage in a large pot over medium-high heat, breaking it into crumbles, until no longer pink. Drain excess fat to keep the soup from feeling greasy.
  2. Sauté the onion in the same pot for 4 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
  3. Stir in the tomato paste and cook for 1-2 minutes until it darkens. This deepens the tomato flavor before adding liquids.
Simmer the soup
  1. Stir in crushed tomatoes, diced tomatoes, broth, Italian seasoning, dried basil, and red pepper flakes. Bring the mixture to a boil over medium-high heat.
  2. Add the broken lasagna noodles and simmer for 10-12 minutes until tender. Stir occasionally so noodles cook evenly.
  3. Season with salt and pepper to taste. Keep simmering briefly if needed to balance the flavor.
Make the cheese dollop and serve
  1. Mix the ricotta, shredded mozzarella, parmesan, and fresh basil together. Stir until the mixture is cohesive and spoonable.
  2. Ladle the soup into bowls and top with a generous dollop of the cheese mixture. Let the center melt slightly before eating.

Notes

Pro tip: If your soup tastes too thick after the noodles cook, loosen it with an extra splash of broth. Refrigerate in a sealed container for up to 4 days; reheat on the stove over medium, adding broth as needed. Freezing is not ideal because noodles can soften too much, but you can freeze the soup base (without cheese) for up to 2 months and add fresh noodles or cheese when reheating. For a lighter option, use turkey sausage and part-skim mozzarella/ricotta.