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Lasagna Soup

Lasagna soup with rich tomato broth, tender broken lasagna noodles, and Italian sausage crumbles. Finished with a warm ricotta-mozzarella cheese dollop that melts into each bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Lasagna soup base
  • 1 lb Italian sausage
  • 1 onion
  • 4 garlic
  • 28 oz crushed tomatoes
  • 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
  • 0.25 salt to taste
  • 0.25 pepper to taste
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • 1 tbsp fresh basil for the dollop

Equipment

  • 1 Dutch oven

Method
 

Brown sausage and build flavor
  1. Brown the Italian sausage in a large Dutch oven over medium-high heat, breaking it into crumbles until fully cooked, 6-8 minutes, then drain excess fat.
  2. Sauté the diced onion in the same pot for 4 minutes, stirring, then add the minced garlic and cook 1 minute.
  3. Stir in the tomato paste and cook 1-2 minutes until darkened, scraping up browned bits.
Simmer the soup
  1. Add the crushed tomatoes, diced tomatoes, chicken or beef broth, Italian seasoning, dried basil, and red pepper flakes, then bring the mixture to a boil.
  2. Add the broken lasagna noodles and simmer 10-12 minutes, stirring occasionally, until the noodles are tender.
  3. Season with salt and pepper to taste, then keep warm over low heat while you mix the cheese dollop.
Make the cheese dollop and serve
  1. Mix the ricotta, shredded mozzarella, parmesan, and fresh basil together until evenly combined.
  2. Ladle the soup into bowls and top each bowl with a generous dollop of the cheese mixture.

Notes

Pro tip: drain the sausage well so the soup stays rich but not greasy. Refrigerate leftovers in an airtight container up to 4 days; reheat gently on the stovetop or microwave until hot, and add a splash of broth if thickened. Freezing is not ideal because noodles can soften further, but you can freeze if needed and expect a softer texture. For a lighter option, use turkey sausage and low-fat ricotta/mozzarella in the dollop.