Lasagna soup is the perfect Italian pasta staple in the most delicious bowl form. So quick, so easy, and made with simple ingredients that come together in just 30 minutes!
Looking for more quick-and-easy Italian dishes? Then you’ll want to add these meals to your meal planning for the week: Italian Minestrone Soup, Healthy Italian Stuffed Zucchini Boats, and Personal Pizzas.
You all know that if there’s a way to get a meal in soup form, I’m 100%, all in. I had heard of a lot of versions of Italian soups (and made most of them), but when I heard a friend of mine mention the lasagna soup she had over the weekend, that totally piqued my interest and I knew I had to make it myself!
My version is chock full of all the lasagna goodies you’d expect: noodles, Italian seasonings, onion, tomatoes, and loads of ooey, gooey cheese plus ground Italian sausage, chicken broth, butter, and extra garlic for good measure. This is a soup your whole family will love, I promise.
Why This Recipe Works
Simple ingredients — Don’t be put off by what looks like a long list of ingredients, most of them are open-measure-and-toss in ingredients, and you can do several tasks at once, like sauteing garlic and onions while your broken lasagna noodles cook.
Broken noodles — This is key to getting those noodles on your spoon. I break the lasagna noodles up before boiling so that you have bite-size pieces to add to the soup later. So much easier to add to the soup and of course to eat.
Great leftovers — This soup saves in the fridge for up to 4 days and is so easy to reheat and eat again the next day (or the next). If it seems too thick, add a little more chicken broth, stir, and then reheat.
3 cheeses — If you love cheese, then have I got great news for you! This lasagna soup has three different kinds of cheese. The mozzarella and parmesan are added at the end and stirred into the soup until they are melted throughout. The ricotta is added at the end by the tablespoon so you can mix it in (or not) and really let that ricotta taste shine through.
Here’s How You Make It
- First, breath the lasagna noodles into random-size smaller pieces. Add these to a large pot of boiling water. Let them cook for about 7 minutes, or till tender. Drain the noodles, and toss with some oil to keep them from clumping together.
- While the noodles cook, you can start the rest of the soup. In another large stock pot set over medium high heat, melt the butter, then add the garlic and onions to cook down for a minute or two. You’ll know it’s done when the onions are almost see-through and the garlic is fragrant.
- Next, in the same pot, add the chicken broth, stir, then add the tomatoes (both kinds), the slat, pepper, Italian seasoning, and crushed red pepper flakes and bring to a boil.
- Meanwhile, turn your attention to the sausage. Brown the ground Italian sausage in a skillet over medium-high heat for about 6 minutes, or until there is no more pink. Be sure to break it up as it cooks so there are no large chunks of ground meat. Take the meat off the burner and set aside.
- When the soup is boiling, add the sausage and stir, then let it simmer for 5-10 minutes.
- Finally, add the noodles, stir, and turn the heat to low. Add the parmesan and mozzarella and stir until it’s melted into the soup. Add salt and pepper to taste
- Serve the lasagna soup in bowls with fresh basil and a nice spoonful of ricotta, if you like.
Ideas for Customizing This Recipe
- No lasagna noodles? No problem, you can make this dish with any kind of smaller-shaped pasta you have on hand.
- If you don’t want to use sausage, you can skip it, or consider adding in a can of rinsed, drained, white beans.
- If you’d like a little bit of green in your soup, add a handful of spinach or kale right at the end to wilt before serving.
- If you like it spicy you can add red pepper flakes. Not so much? Then feel free to skip them! I think that red pepper flakes only add a subtle bit of heat with just a mere ½ teaspoon — ¼ teaspoon. It really won’t be that spicy so if you like the flavor of red pepper without a ton of heat, then that will be the perfect amount for you. Or you can add the flakes at the end once it’s already served to your bowl in case of differing heat preferences in your house.
- If you prefer your flavors to have more time to come together, then I suggest turning your stove up to a high simmer at step 5 and allowing the soup to cook for a total of 15-20 minutes before adding the noodles, cheese, and serving.
Try these Soup Recipes Next
- Olive Garden Zuppa Toscana Soup
- Lemon Chicken Orzo Soup
- Tomato Basil Soup
- Slow Cooker Chile Verde
- Slow Cooker Chicken Tortilla Soup
- Stuffed Pepper Soup
Did you make this Lasagna Soup recipe? GREAT! Please rate the recipe below!
- 2 tablespoons butter
- 1/2 yellow onion diced
- 1 tablespoon minced garlic
- 4 cups chicken broth I used low sodium
- 2 15-ounce can fire roasted crushed tomatoes
- 1 15-ounce can tomato sauce
- 1 teaspoon Italian blend seasoning OR Herbs de Provence
- 1-2 teaspoons salt to taste
- cracked black pepper to taste
- 1/4-1/2 teaspoon crushed red pepper flakes
- 1 pound ground Italian sausage
- 10 lasagna noodles broken into bite-size pieces
- 1 cup freshly shredded mozzarella cheese
- 1/2 cup freshly shredded parmesan cheese
- 1 cup ricotta cheese
- fresh basil for garnish, optional
- In a large pot, boil broken lasagna noodles for about 7 minutes until tender. Drain, set aside, and toss with bit of oil (optional) to keep them from sticking together.
- While your noodles are boiling, move on with the soup preparation. In a large stock pot, melt butter over medium high heat. Add onions and garlic and stir for 1-2 minutes until onions are translucent and garlic is fragrant.
- Stir in chicken broth, crushed tomatoes, tomato sauce, salt, pepper, and crushed red pepper flakes. Bring to a boil.
- While soup is coming to a boil, brown the Italian sausage in a skillet over medium-high heat for 5-6 minutes, breaking up with a spoon or spatula as it cooks, until no longer pink. Set aside.
- Once soup comes to a boil, reduce heat to medium and stir in sausage. Simmer for 5-10 minutes.
- Stir in noodles and reduce heat to low. Stir in mozzarella and parmesan cheeses until melted and incorporated into the soup. Taste, add salt and pepper if needed.
- Serve in bowls, each topped with a hearty dollop of ricotta cheese and some fresh basil if desired. Enjoy!