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Stovetop Lasagna Soup

Stovetop lasagna soup with a quick, rich tomato broth, crumbled Italian sausage, and broken lasagna noodles cooked until just tender. Finished with a creamy ricotta-mozzarella cheese dollop and fresh basil for classic lasagna flavor in a bowl.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage
Onion
  • 1 onion, diced
Garlic
  • 4 clove garlic, minced
Crushed tomatoes
  • 1 can (28 oz) crushed tomatoes
Fire-roasted diced tomatoes
  • 1 can (14 oz) fire-roasted diced tomatoes
Broth
  • 4 cup chicken or beef broth
Tomato paste
  • 2 tbsp tomato paste
Italian seasoning
  • 1 tsp Italian seasoning
Dried basil
  • 1 tsp dried basil
Dried oregano
  • 0.5 tsp dried oregano
Red pepper flakes
  • 0.25 tsp red pepper flakes
Lasagna noodles
  • 8 lasagna noodles, broken into 2-inch pieces
Cheese dollop
  • 1 cup ricotta
  • 1 cup mozzarella
  • 2 tbsp parmesan
  • 0.25 cup fresh basil
Salt and pepper
  • 0.5 tsp salt to taste
  • 0.25 tsp black pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown sausage and build the base
  1. Heat a large Dutch oven over medium-high heat. Brown and crumble the Italian sausage, then drain the fat.
  2. Add the diced onion and cook for 3 minutes, stirring. Stir in the minced garlic and tomato paste, then cook for 1-2 minutes.
Simmer the soup
  1. Pour in both crushed tomatoes and fire-roasted diced tomatoes along with the broth. Stir in Italian seasoning, dried basil, dried oregano, and red pepper flakes.
  2. Bring the soup to a full boil over high heat, then add the broken lasagna noodles. Let it return to a simmer.
  3. Reduce to a steady simmer and cook 10-12 minutes, stirring often. Cook until the noodles are just tender.
Finish and serve
  1. Season with salt and pepper to taste. Serve immediately with a dollop of ricotta mozzarella, parmesan, and fresh basil.

Notes

For the best texture, stir frequently during the 10-12 minute noodle simmer so the broken noodles don’t stick. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently on the stovetop with a splash of broth. Freezing is not recommended because the noodles can soften too much. For a lighter option, use turkey sausage and part-skim mozzarella.