This soup came out of a night when I was craving lasagna but didn’t have the patience to layer noodles, wait for it to bake, and let it rest before cutting into it. I remember standing at the stove thinking there had to be a faster way to get that same rich, cheesy, tomato-and-sausage flavor without the hour of oven time, and this soup is what came out of that impatience. One pot, broken noodles instead of neat layers, and a dollop of ricotta on top — it tastes exactly like lasagna, just in a fraction of the time.
This Lasagna Soup has all the flavors people love about classic lasagna — Italian sausage, a rich tomato broth, tender noodles, and a creamy ricotta topping — without any of the layering or baking. It’s become one of my favorite cold-weather soups, right alongside my Creamy Chicken and Wild Rice Soup, especially on nights when I want something that feels indulgent but comes together in one pot.
Why This Recipe Works
Browning the sausage first and building the tomato broth in the same pot, much like the base for a good chili or stew, gives this soup real depth instead of tasting like plain marinara with noodles thrown in. If you’ve made something like my Pumpkin Chili Recipe, you already know how much a proper browning step and a long simmer can do for a pot of soup — the same logic applies here.
Cooking the noodles directly in the soup, rather than boiling them separately, lets them soak up flavor from the broth as they cook, though it does mean they’ll continue to absorb liquid the longer the soup sits — something to keep in mind for leftovers. Topping each bowl with a dollop of ricotta mixed with parmesan mimics that classic lasagna cheese layer without needing to bake anything.
Ingredients You’ll Need
For the soup:
- 1 lb Italian sausage (mild or spicy)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- 4 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- 8 lasagna noodles, broken into 2-inch pieces
For the ricotta topping:
- 1 cup ricotta cheese
- ¼ cup grated parmesan cheese
- 1 cup shredded mozzarella cheese, for serving
- 2 tablespoons chopped fresh basil, for garnish
Step-by-Step Instructions
1. Brown the Sausage
In a large pot or Dutch oven over medium heat, cook the Italian sausage, breaking it up as it browns, for 6–7 minutes, until no longer pink. Drain any excess fat.
2. Cook the Aromatics
Add the onion to the pot and cook for 3–4 minutes, until softened. Stir in the garlic and cook for another 30 seconds, until fragrant.
3. Build the Broth
Stir in the tomato paste and cook for about 1 minute. Add the crushed tomatoes, diced tomatoes, chicken broth, oregano, basil, red pepper flakes if using, salt, and pepper. Bring to a gentle boil.
4. Cook the Noodles
Add the broken lasagna noodles directly to the pot. Reduce the heat to a simmer and cook, stirring occasionally, for 12–15 minutes, until the noodles are tender.
5. Make the Topping and Serve
While the noodles cook, stir together the ricotta and parmesan in a small bowl. Ladle the soup into bowls, top each with a dollop of the ricotta mixture, a sprinkle of mozzarella, and fresh basil before serving.
Tips From My Kitchen
- Break the lasagna noodles into smaller pieces so they’re easier to eat with a spoon.
- If making ahead, consider cooking the noodles separately and adding them to individual bowls before ladling the soup over, since they’ll keep absorbing liquid otherwise.
- A splash of heavy cream stirred in at the end adds extra richness if you want a creamier version.
- Leftover soup thickens significantly in the fridge — thin it out with extra broth when reheating.
Nutrition Information
Estimated values per serving, based on 8 servings:
- Calories: approximately 340–380
- Protein: 18–20g
- Carbohydrates: 28–30g
- Fat: 17–19g
- Sugar: 6–7g
For a lighter version, use a lean turkey Italian sausage and part-skim ricotta and mozzarella — the soup will still be rich and satisfying, just with less overall fat.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding extra broth as needed since the noodles continue to absorb liquid as the soup sits. If freezing, it’s best to freeze the soup base without the noodles, then cook fresh noodles and add them after reheating, since pasta can turn mushy after being frozen and thawed.
Frequently Asked Questions
Can I use a different pasta shape?
Yes, if you don’t have lasagna noodles on hand, broken fettuccine or even a short pasta shape like rotini or penne works well as a substitute.
Can I make this in a slow cooker?
You can build the broth in a slow cooker after browning the sausage and onion on the stovetop, then cook on low for 4–5 hours, adding the noodles during the last 20–25 minutes so they don’t overcook.
Can I freeze lasagna soup?
It’s best to freeze the soup without the noodles, since pasta can turn mushy when thawed. Freeze the base, then cook fresh noodles and add them after reheating for the best texture.
Can I make this vegetarian?
Yes, skip the sausage and use vegetable broth in place of chicken broth. Adding sautéed mushrooms or plant-based sausage crumbles helps keep the heartiness of the original.
Final Thoughts
This Lasagna Soup has become my answer for craving lasagna on a night when I don’t have the time or patience for the real thing, and honestly, it might be just as good. It’s rich, cheesy, and comforting in the exact same way, just in a fraction of the time. I hope it becomes a regular in your soup rotation too.
