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lasagna soup in bowl with spoon, ricotta, and fresh basil garnish

Lasagna Soup

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!
Course Main Course, Soup
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 571kcal
Author Tiffany


  • 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


  • 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!


About the red pepper flakes: I love the very subtle heat and flavor boost that 1/2 teaspoon crushed red pepper flakes gives to this soup! If you're hesitant you can scale it back to 1/4 teaspoon - I promise this won't make the soup spicy, it just elevates the flavor - trust me! All that being said, you can absolutely make this delicious soup without any red pepper flakes if you don't have them on hand. 
Flavor tip: This recipe is written to be a quick, 30-minute dinner option.  If you have the time, in step five you can reduce the heat to a high simmer and cook for 15-20 minutes to meld flavors even more. 


Calories: 571kcal | Carbohydrates: 39g | Protein: 31g | Fat: 32g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 1737mg | Potassium: 512mg | Fiber: 2g | Sugar: 2g | Vitamin A: 432IU | Vitamin C: 13mg | Calcium: 366mg | Iron: 2mg