All the comforting layers of classic lasagna—rich tomato broth, Italian sausage, tender pasta, and creamy cheese—come together in one hearty pot. This Lasagna Soup is quick to make, deeply satisfying, and irresistibly cheesy. It’s everything you love about lasagna with none of the fuss.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 lb (450g) Italian sausage (mild or hot, casings removed)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 (28 oz) can crushed tomatoes
- 4 cups chicken broth
- 1 ½ cups water
- 8–10 lasagna noodles, broken into pieces
- Salt and pepper, to taste
- Fresh basil or parsley, chopped (for garnish)
For the Ricotta Topping:
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella
- 1/4 cup grated Parmesan
- Salt & pepper, to taste
- Optional: pinch of Italian seasoning
Instructions
- Sauté sausage and aromatics:
In a large pot, heat olive oil over medium heat. Add sausage and cook until browned, breaking it into pieces. Add onion and cook until softened, about 5 minutes. Stir in garlic, tomato paste, oregano, and red pepper flakes. Cook 1 minute more. - Add liquids and simmer:
Stir in crushed tomatoes, broth, and water. Bring to a boil, then reduce heat and simmer for 10 minutes. - Add noodles:
Stir in broken lasagna noodles. Simmer uncovered for 10–12 minutes, or until noodles are tender, stirring occasionally. - Make ricotta mixture:
In a small bowl, mix ricotta, mozzarella, Parmesan, and a pinch of salt and pepper. - Serve:
Ladle soup into bowls and top with a generous scoop of the ricotta mixture. Garnish with fresh basil or parsley and serve hot.
Tips
- Break lasagna noodles into pieces about 2 inches long so they’re easy to eat.
- Stir often to prevent noodles from sticking to the bottom.
- Make the cheese mixture ahead and chill until ready to serve for quick assembly.
- Add more broth or water if the soup thickens too much as it sits.
Variations and Substitutions
- Meat-free option: Swap sausage with plant-based ground meat or sautéed mushrooms.
- Creamy version: Stir a splash of heavy cream into the broth at the end.
- Use other pasta: Mafalda, fusilli, or bowtie pasta work great too.
- Cheese lovers: Add shredded mozzarella directly to the soup for more gooey texture.
- Low-carb twist: Use zucchini ribbons or cauliflower instead of pasta.
FAQs
Can I make this ahead of time?
Yes, but cook the noodles separately and add them when serving to avoid sogginess.
Does it freeze well?
Without the noodles, yes. Freeze the soup base and add fresh pasta and cheese when reheating.
Can I make it in a slow cooker?
Yes. Cook sausage and aromatics first, then add all ingredients (except noodles and cheese) to the slow cooker. Cook on low for 6–7 hours. Add cooked noodles before serving.
Can I use jarred marinara sauce instead of crushed tomatoes?
Yes! Use your favorite marinara or pasta sauce for extra flavor and ease.
Serving Suggestions
- Serve with garlic bread, crusty Italian bread, or cheesy breadsticks.
- Pair with a simple green salad with balsamic vinaigrette.
- Add a glass of red wine (like Chianti or Merlot) for a cozy dinner.
- For a kid-friendly meal, top with extra mozzarella and broil for a few minutes before serving.
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