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Stovetop Lasagna Soup

Stovetop lasagna soup with Italian sausage crumbles, crushed tomato broth, and broken lasagna noodles simmered until just tender. Finished with a quick ricotta-mozzarella-parmesan cheese dollop and fresh basil for creamy, hearty bites.
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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: 625
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb Italian sausage
  • 1 onion diced
  • 4 garlic minced
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) fire-roasted diced tomatoes
  • 4 cup chicken or beef broth
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp dried oregano
  • 0.25 tsp red pepper flakes
  • 8 lasagna noodles broken into 2-inch pieces
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
Cheese dollop
  • 1 cup ricotta
  • 1 cup mozzarella
  • 2 tbsp parmesan
  • 1 fresh basil

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Heat a large Dutch oven over medium-high heat, then add the Italian sausage and brown and crumble until cooked through; drain off excess fat.
  2. Add the diced onion and cook for 3 minutes, stirring often until softened.
Build the tomato broth
  1. Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant.
  2. Pour in the crushed tomatoes, fire-roasted diced tomatoes, and chicken or beef broth, then stir in the Italian seasoning, dried basil, dried oregano, and red pepper flakes.
Cook the noodles
  1. Bring the soup to a full boil over high heat, then add the broken lasagna noodles.
  2. Reduce to a steady simmer and cook for 10-12 minutes, stirring often, until the noodles are just tender.
Season and serve
  1. Season with salt and pepper to taste.
  2. Serve immediately with a cheese dollop made from ricotta, mozzarella, parmesan, and fresh basil.

Notes

Pro tip: stir frequently after the noodles go in so the broth stays silky and the noodles don’t stick. Store leftovers in the refrigerator up to 3 days; reheat gently with a splash of broth or water to loosen the soup, and note it will thicken as it sits. Freezing is not recommended because the noodles and dairy can change texture. For a lighter swap, use chicken broth and part-skim mozzarella while keeping the same cook times.