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Lasagna Soup

Lasagna soup with broken lasagna noodles and a rich red tomato broth, finished with a melty ricotta-mozzarella cheese dollop. Easy one-pot technique delivers tender noodles without baking and a hearty Italian-American flavor profile.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Meat and aromatics
  • 1 lb Italian sausage Casings removed
  • 1 onion Diced
  • 4 cloves garlic Minced
Tomato broth base
  • 1 can (28 oz) crushed tomatoes
  • 1 can (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
  • Salt and pepper To taste
Lasagna noodles
  • 8 lasagna noodles Broken into pieces
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • 1 tbsp fresh basil

Equipment

  • 1 Dutch oven

Method
 

Brown sausage
  1. Brown the Italian sausage in a large pot over medium-high heat, breaking it into crumbles; cook until browned, then drain excess fat. Keep it moving so the crumbles brown evenly and no large clumps remain.
Build the tomato base
  1. Sauté the onion in the same pot for 4 minutes, stirring until softened. When it turns translucent, add the garlic.
  2. Add the garlic and cook for 1 minute. Stir constantly until fragrant but not browned.
  3. Stir in the tomato paste and cook for 1-2 minutes until darkened. This deepens the color and concentrates the flavor.
Simmer lasagna soup
  1. Add the crushed tomatoes, diced tomatoes, broth, Italian seasoning, dried basil, and red pepper flakes, then bring to a boil. Watch for steady bubbling across the surface.
  2. Add the broken lasagna noodles and simmer for 10-12 minutes until the noodles are tender. Stir occasionally so the noodle pieces don’t stick.
  3. Season with salt and pepper to taste. Taste and adjust after the noodles are cooked through.
Make the cheese dollop and serve
  1. Mix the ricotta, shredded mozzarella, parmesan, and fresh basil together. Stir until evenly combined into a thick, scoopable mixture.
  2. Ladle the soup into bowls and top each bowl with a generous dollop of the cheese mixture. The dollop should soften and melt slightly in the hot broth.

Notes

For best texture, keep the soup at a gentle simmer once the noodles go in so they stay tender without turning mushy. Store leftovers in the refrigerator up to 3-4 days; reheat gently on the stove or microwave until steaming. Freezing is not ideal because the noodles can soften further, but you can freeze the soup base (without the cheese dollop) for up to 2 months. If you want a lighter option, use turkey sausage and swap part-skim ricotta for the dollop.