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Stovetop Lasagna Soup

Stovetop lasagna soup delivers rich red tomato broth with Italian sausage crumbles and tender, broken lasagna noodles—ready in under 30 minutes. Finish each bowl with a warm ricotta-mozzarella-parmesan cheese dollop and fresh basil for classic lasagna 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: 560
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage For browning and crumbling.
Aromatics and tomatoes
  • 1 onion, diced
  • 4 clove garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) fire-roasted diced tomatoes
  • 2 tbsp tomato paste
Broth and seasonings
  • 4 cup chicken or beef broth
  • 1 tbsp Italian seasoning Use 1 tsp Italian seasoning as specified.
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp dried oregano
  • 0.25 tsp red pepper flakes
Noodles
  • 8 lasagna noodles, broken into 2-inch pieces
Cheese dollop
  • 1 cup ricotta
  • 1 cup mozzarella
  • 2 tbsp parmesan
  • 1 fresh basil Plus extra for serving.
Seasoning for finishing
  • 0.25 tsp salt and pepper to taste Season at the end.

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Heat a large Dutch oven over medium-high heat, then add Italian sausage and brown and crumble until cooked through, 6-8 minutes. Drain excess fat so the soup isn’t greasy.
Build the tomato base
  1. Add the diced onion and cook for 3 minutes, stirring occasionally to soften.
  2. Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant.
  3. Pour in the crushed tomatoes, fire-roasted diced tomatoes, and chicken or beef broth, then stir in Italian seasoning, dried basil, dried oregano, and red pepper flakes.
  4. Bring the soup to a full boil over high heat, 2-4 minutes, then add the broken lasagna noodles.
Simmer and serve
  1. Reduce to a steady simmer and cook for 10-12 minutes, stirring often, until the noodles are just tender and the broth is thickened.
  2. Season with salt and pepper to taste, then serve immediately topped with a cheese dollop made from ricotta, mozzarella, parmesan, and fresh basil.

Notes

Pro tip: break the lasagna noodles into small 2-inch pieces so they cook through quickly during the simmer. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently on the stovetop until hot, since noodles thicken as they sit (add broth as needed). Freezing is not recommended because noodle texture can soften further. For a lighter option, use turkey sausage and part-skim mozzarella while keeping the same method and seasoning.