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Lasagna Soup

Lasagna soup with broken lasagna noodles simmered in a rich Italian-American tomato broth, then topped with a warm ricotta-mozzarella cheese dollop. Expect tender noodle pieces and a hearty, spoonable texture in every bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Lasagna soup base
  • 1 lb Italian sausage, casings removed
  • 1 onion, diced
  • 4 garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup chicken or beef broth
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp red pepper flakes
  • 8 lasagna noodles, broken into pieces
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • 1 tbsp fresh basil
Seasoning
  • 1 Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage and build the broth
  1. Brown Italian sausage in a large pot over medium-high heat, breaking it into crumbles — drain excess fat.
  2. Sauté onion in the same pot for 4 minutes.
  3. Add garlic and cook for 1 minute.
  4. Stir in tomato paste and cook 1-2 minutes until darkened, scraping up browned bits.
  5. Add crushed tomatoes, diced tomatoes, broth, Italian seasoning, dried basil, and red pepper flakes and bring to a boil.
Simmer the noodles and season
  1. Add broken lasagna noodles and simmer for 10-12 minutes, stirring occasionally, until noodles are tender.
  2. Season with salt and pepper to taste.
Make the cheese dollop and serve
  1. Mix ricotta, shredded mozzarella, parmesan, and fresh basil together until fully combined.
  2. Ladle soup into bowls and top each with a generous dollop of the cheese mixture, letting it melt into the center.

Notes

Pro tip: If you prefer thicker soup, simmer it uncovered for an extra 2-3 minutes after the noodles are tender. Refrigerate in an airtight container for up to 4 days; reheat on the stove over medium heat, adding a splash of broth if needed. Freezing is not recommended because noodles can soften too much after thawing. For a lighter option, use mild turkey sausage and part-skim ricotta/mozzarella.