Lasagna Soup
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This recipe for 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.
Why I Love It
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 lasagna soup 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 easy lasagna soup recipe 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 best 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.
Ingredients
Ground Italian Sausage – If using spicy sausage, you can reduce or omit the crushed red pepper flakes.
Shredded Mozzarella Cheese – I always recommend grating/shredding your mozzarella straight from the block rather than using pre-shredded cheese as it melts so much better when you grate it yourself!
Parmesan Cheese – Again, freshly grated cheese always melts better if you have a block on hand.
Lasagna Noodles – Make sure to use dry noodles here, not pre-cooked.
Here’s How You Make It
- First, break 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. (not pictured)
- 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. (photo 2)
- Next, in the same pot, add the chicken broth, stir, then add the tomatoes (both kinds), the salt, pepper, Italian seasoning, and crushed red pepper flakes and bring to a boil. (photos 3-4)
- 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. (photo 1)
- When the soup is boiling, add the sausage and stir, then let it simmer for 5-10 minutes. (not pictured)
- 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. (photos 5-6)
- Serve the lasagna soup in bowls with fresh basil and a nice spoonful of ricotta, if you like. (photos 7-8)
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 for a vegetarian option, 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.
Expert Tips
- 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 – bring that cozy restaurant flavor straight to your bowl!
- Lemon Chicken Orzo Soup – both refreshing and soul warming.
- Tomato Basil Soup – Can’t you just taste it with your grilled cheese? Yum!
- Stuffed Pepper Soup – classic stuffed pepper goodness-soup version!
When you make this recipe, snap a photo and tag me on social – I love connecting with you and seeing what you’re up to in the kitchen!
Lasagna Soup
Ingredients
- 2 tablespoons butter
- ½ 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
- ¼-½ teaspoon crushed red pepper flakes
- 1 pound ground Italian sausage
- 10 lasagna noodles, broken into bite-size pieces
- 1 cup freshly shredded mozzarella cheese
- ½ cup freshly shredded parmesan cheese
- 1 cup ricotta cheese
- fresh basil , for garnish, optional
Instructions
- 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!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yummy soup-really melds together at the end. Had to use ground turkey in place of Italian sausage as salt is not allowed in my diet. Added a little Chinese five spicepowder to try to replicate the Italian sausage flavor. Made a thin crust pizza with the same cheeses and a little tomato sauce. They went well together. Always love your recipes Tiffany!
If I do not use lasagna noodles how much of another pasta do I substitute?
8 ounces of pasta noodles.
THis was amazing, and super easY, too! I definitely recommend it. Ate it with good bread and a nice Arugula salad. Perfect!
Cooked this tonight and it was FANTASTIC! Only CHANGE imade was to add some MUSHROOMS as they had to be used today. Will definitelY be making this agAin.
So happy to hear you enjoyed this recipe! I love adding mushrooms when I can. I think I’m gonna try that next time I make this!
I made this with egg noodles instead of lasagna noodles but otherwise stuck to the recipe. It was a hit with my husband and daughter. They asked me to keep the recipe to make again!!!
Awesome! I’m so thrilled to hear that you and your family enjoyed this recipe! Thanks for your feedback, Tabitha.