All the comforting flavors of classic lasagna—rich tomato broth, tender pasta, and creamy cheese—served up in a warm, hearty soup perfect for chilly nights. This lasagna soup brings together everything I love about lasagna but in a cozier, spoonable form that’s perfect for a quick weeknight meal or a relaxed family dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
1 medium onion, diced
4 cloves garlic, minced
1 pound ground Italian sausage (or plant-based alternative)
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes (optional)
1 (28 oz) can crushed tomatoes
4 cups vegetable broth (or chicken broth)
1 cup water
8 lasagna noodles, broken into bite-sized pieces
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Fresh basil or parsley, for garnish
Directions
I start by heating olive oil in a large pot over medium heat. Then I add the diced onion and sauté it for about 4-5 minutes until it softens.
Next, I stir in the garlic and let it cook for another minute until it’s nice and fragrant.
I add the ground sausage and cook it until browned, breaking it apart as it cooks.
Once the sausage is cooked, I stir in the tomato paste, oregano, basil, and a pinch of red pepper flakes. I let this cook for 1-2 minutes to really bring out the flavors.
I pour in the crushed tomatoes, broth, and water, and bring everything to a boil.
Then I reduce the heat and stir in the broken lasagna noodles. I let them simmer for about 10-12 minutes, stirring occasionally, until they’re tender.
I season the soup with salt and pepper to taste.
While the soup finishes, I mix together the ricotta, mozzarella, and Parmesan in a small bowl.
I serve the soup hot with a big scoop of the cheese mixture on top and a sprinkle of fresh basil or parsley.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: Approximately 360 kcal per serving
Variations
Vegetarian: I swap the sausage for a plant-based version or cooked lentils for a hearty meat-free version.
Gluten-Free: I use gluten-free lasagna noodles, which hold up well in the soup.
Low-Carb: I replace the pasta with spiralized zucchini or low-carb pasta alternatives.
Spicy Kick: I add extra red pepper flakes or a pinch of cayenne if I want more heat.
Cheese Mix-Up: Sometimes I add provolone or fontina for a more gooey, indulgent cheese topping.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. When I reheat it, I usually add a splash of broth or water since the noodles tend to soak up liquid over time. For freezing, I recommend freezing the soup before adding the noodles, then cooking fresh noodles when ready to serve to prevent mushiness. The cheese topping is best added fresh before serving.
FAQs
How do I keep the noodles from getting mushy?
I slightly undercook the noodles if I know I’ll be storing leftovers. That way, they stay firmer when reheated.
Can I make this in a slow cooker?
Yes, I brown the sausage and aromatics first, then add everything except the noodles and cook on low for 6-7 hours. I stir in the noodles about 30 minutes before serving.
What kind of sausage works best?
I prefer Italian sausage—either sweet or spicy—because it gives the broth a rich, savory flavor. Chicken or turkey sausage also works well.
Can I make this dairy-free?
Absolutely. I use dairy-free cheese alternatives or skip the cheese topping entirely and enjoy the broth on its own.
What can I serve with lasagna soup?
I like serving it with crusty bread, garlic knots, or a light green salad to balance out the richness of the soup.
Conclusion
This lasagna soup is everything I want in a comforting, filling meal without the effort of traditional lasagna. It’s rich, hearty, customizable, and always a crowd-pleaser. Whether I need something quick for a weeknight or a cozy dish to warm up a chilly evening, this recipe never lets me down.
Recipe:
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Lasagna Soup
- Total Time: 35 minutes
- Yield: 6 servings
- Diet: Halal
Description
All the comforting flavors of classic lasagna—rich tomato broth, tender pasta, and creamy cheese—served up in a warm, hearty soup perfect for chilly nights. It’s a one-pot meal ready in just over 30 minutes.
Ingredients
1 tablespoon olive oil
1 medium onion, diced
4 cloves garlic, minced
1 pound ground Italian sausage (or plant-based alternative)
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes (optional)
1 (28 oz) can crushed tomatoes
4 cups vegetable broth (or chicken broth)
1 cup water
8 lasagna noodles, broken into bite-sized pieces
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Fresh basil or parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 4-5 minutes until softened.
- Stir in minced garlic and cook for another minute until fragrant.
- Add ground sausage and cook until browned, breaking it apart as it cooks.
- Stir in tomato paste, oregano, basil, and crushed red pepper flakes. Cook for 1-2 minutes.
- Pour in crushed tomatoes, vegetable broth, and water. Bring to a boil.
- Reduce heat and stir in broken lasagna noodles. Simmer for 10-12 minutes until noodles are tender.
- Season with salt and pepper to taste.
- In a small bowl, mix ricotta, mozzarella, and Parmesan cheese.
- Serve soup hot with a scoop of cheese mixture on top and garnish with fresh basil or parsley.
Notes
To make vegetarian, use plant-based sausage or lentils.
Use gluten-free noodles for a gluten-free version.
For low-carb, replace pasta with spiralized zucchini or low-carb noodles.
Add extra red pepper flakes or cayenne for more heat.
Try provolone or fontina cheese for a gooey topping variation.
Leftovers can be stored in the fridge for up to 4 days.
Add broth or water when reheating as noodles absorb liquid over time.
Freeze before adding noodles; cook fresh noodles when ready to serve.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg
