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Stovetop Lasagna Soup

Stovetop lasagna soup with Italian sausage and broken lasagna noodles simmers into a rich tomato broth in under 30 minutes. Topped with a quick ricotta-mozzarella-parmesan dollop and fresh basil, it delivers lasagna-style flavor without baking.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb Italian sausage
  • 1 onion, diced
  • 4 garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) fire-roasted diced tomatoes
  • 4 cup chicken or beef broth
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp dried oregano
  • 0.25 tsp red pepper flakes
  • 8 lasagna noodles
  • 0.5 tsp salt and pepper to taste
Cheese dollop
  • 1 cup ricotta
  • 1 cup mozzarella
  • 2 tbsp parmesan
  • 1 fresh basil

Equipment

  • 1 Dutch oven

Method
 

Brown sausage and build the tomato base
  1. Heat a large Dutch oven or pot over medium-high heat, then brown and crumble the Italian sausage until no longer pink. Drain off excess fat.
  2. Add the diced onion and cook for 3 minutes, stirring as needed. Stir in the minced garlic and tomato paste, then cook for 1–2 minutes.
  3. Pour in the crushed tomatoes, fire-roasted diced tomatoes, and broth, then stir well. Add the Italian seasoning, dried basil, dried oregano, and red pepper flakes.
Simmer the noodles
  1. Bring the soup to a full boil over high heat. Add the broken lasagna noodles (2-inch pieces) and stir to distribute them.
  2. Reduce to a steady simmer and cook for 10–12 minutes, stirring often, until the noodles are just tender. Keep the heat at a gentle simmer so the soup thickens slightly without boiling over.
  3. Season with salt and pepper to taste. Serve immediately with a cheese dollop of ricotta, mozzarella, parmesan, and fresh basil on top.

Notes

For the best noodle texture, stir frequently during the 10–12 minute simmer so the noodles don’t clump. Store leftovers in the fridge up to 3 days in a sealed container; reheat gently, adding a splash of broth if thickened. Freezing is not recommended because noodles can soften too much after thawing. For a lighter option, use turkey sausage and swap the cheese dollop to part-skim mozzarella while keeping ricotta for creaminess.