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Lasagna Soup

Lasagna soup with broken lasagna noodles and a rich tomato broth is simmered until tender and finished with a warm ricotta-mozzarella dollop. The result is a cozy, ladle-ready bowl that tastes like classic lasagna without the layering.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage Casings removed; drain excess fat after browning.
Vegetables and aromatics
  • 1 onion Diced.
  • 4 garlic Cloves minced.
Tomatoes and broth
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup chicken or beef broth
  • 2 tbsp tomato paste
Seasonings
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp red pepper flakes
  • Salt and pepper To taste.
Lasagna noodles
  • 8 lasagna noodles Broken into pieces.
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan 1/4 cup.
  • 1 tbsp fresh basil Chopped; for the cheese mixture.

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Brown Italian sausage in a large pot over medium-high heat, breaking it into crumbles — drain excess fat.
Sauté aromatics
  1. Sauté onion in the same pot for 4 minutes.
  2. Add garlic and cook for 1 minute.
Build the tomato base
  1. Stir in tomato paste and cook for 1-2 minutes until darkened.
  2. Add crushed tomatoes, diced tomatoes, broth, Italian seasoning, dried basil, and red pepper flakes; bring to a boil.
Simmer the soup
  1. Add broken lasagna noodles and simmer for 10-12 minutes until noodles are tender.
  2. Season with salt and pepper.
Make the cheese dollop and serve
  1. Mix ricotta, shredded mozzarella, parmesan, and fresh basil together to form a thick cheese mixture.
  2. Ladle soup into bowls and top each with a generous dollop of the cheese mixture.

Notes

For the best texture, keep the soup at a steady simmer once the noodles go in so they soften without turning mushy. Refrigerate leftovers in a covered container for up to 4 days; reheat gently on the stove or in the microwave. Freezing is not recommended because the noodles can soften further. For a lighter option, use turkey Italian sausage and part-skim mozzarella.