Italian Lasagna Soup Recipe

Introduction

Italian Lasagna Soup captures the beloved flavors of classic lasagna in a comforting bowl. This hearty soup features savory Italian sausage, tender broken lasagna noodles, and rich tomato broth, all topped with a trio of cheeses. It’s a perfect weeknight meal that feels like a warm hug.

Ingredients

• 1/2 medium yellow onion, chopped into 1/4-inch pieces
• Salt and pepper to taste
• 1 cup water
• 1 lb Italian sausage, casings removed
• 1/4 tsp Italian seasoning
• 10 sheets dry lasagna pasta, broken into 1-2 inch pieces
• 1 to 2 tbsp fresh basil, torn just before serving
• 1 can crushed tomatoes (preferably San Marzano)
• 4 cups beef stock
• 4 garlic cloves, freshly minced
• Shredded mozzarella cheese (whole milk variety for better texture), for serving
• Grated Parmigiano-Reggiano, freshly grated preferred, for serving
• Ricotta cheese, room temperature, for serving

Instructions

1. Step 1: In a large pot or Dutch oven, brown the Italian sausage over medium-high heat, breaking it up with a spoon as it cooks. Once cooked through and lightly browned, drain off any excess fat. Add the chopped onion and cook until softened, about 4-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Step 2: Pour in the crushed tomatoes, beef stock, and water, stirring well to combine with the sausage and aromatics. Add the Italian seasoning, then bring the mixture to a rolling boil. Add the broken lasagna noodles, stirring occasionally to prevent sticking. Reduce the heat and simmer gently for about 15 minutes, or until the pasta is tender.
3. Step 3: Stir in the fresh basil and season with salt and pepper to taste. Keep the soup warm to allow the flavors to meld.
4. Step 4: When ready to serve, ladle the soup into bowls and top each with dollops of ricotta cheese, a sprinkle of grated Parmigiano-Reggiano, and shredded mozzarella. The heat from the soup will soften the cheeses beautifully.

Tips & Variations

• Use whole milk mozzarella for a creamier, silkier texture.
• Substitute ground turkey or chicken sausage for a lighter option.
• For extra heat, add a pinch of red pepper flakes when sautéing the garlic.
• Serve with crusty garlic bread to soak up the flavorful broth.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. The noodles will absorb more liquid over time, so you may need to add a splash of beef stock or water when reheating. Reheat gently on the stove until warmed through, stirring occasionally to prevent sticking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lasagna noodles instead of dry?

Yes, but fresh noodles will cook much faster, so add them toward the end of the simmering step to prevent overcooking and mushiness.

Is it possible to make this soup vegetarian?

Absolutely. Replace the Italian sausage with your favorite plant-based sausage or use extra mushrooms for a savory bite, and substitute vegetable broth for beef stock.

Italian Lasagna Soup Recipe

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5 from 64 reviews

Italian Lasagna Soup is a hearty and comforting one-pot meal that combines all the flavors of traditional lasagna into a delicious, warming soup. Featuring Italian sausage, broken lasagna noodles, aromatic garlic and onions, a rich beef and tomato broth, and fresh basil, it’s topped with a trio of cheeses—ricotta, mozzarella, and Parmesan—to give you all the satisfying tastes and textures of classic lasagna in a simple soup form. Perfect for cozy dinners and easy meal prep.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Soup:

• 1/2 medium yellow onion, chopped into 1/4-inch pieces
• Salt and pepper to taste
• 1 cup water
• 1 lb Italian sausage, removed from casing
• 1/4 tsp Italian seasoning
• 10 sheets dry lasagna pasta, broken into 1–2 inch pieces
• 1 to 2 tbsp fresh basil, torn just before serving
• 1 can (about 28 oz) crushed tomatoes (San Marzano recommended)
• 4 cups beef stock
• 4 garlic cloves, freshly minced

For Serving:

• Shredded mozzarella cheese (whole milk variety)
• Grated Parmigiano-Reggiano (freshly grated preferred)
• Ricotta cheese (room temperature)

Instructions

1. Prepare the Aromatics and Brown the Sausage: In a large pot or Dutch oven, brown 1 lb of Italian sausage over medium-high heat, breaking it apart with a spoon until fully cooked and lightly browned. Drain off excess fat. Then add 1/2 chopped medium yellow onion and cook until softened, about 4-5 minutes. Stir in 4 freshly minced garlic cloves and cook for an additional minute until fragrant. This step builds a flavorful base for the soup.
2. Simmer the Soup Base with Noodles: Pour in 1 can of crushed tomatoes, 4 cups of beef stock, and 1 cup of water. Stir to combine with the sausage and aromatics. Add 1/4 tsp Italian seasoning. Bring the mixture to a rolling boil. Add 10 sheets of broken lasagna pasta, stirring occasionally to prevent sticking. Reduce heat and gently simmer for about 15 minutes or until the pasta is tender.
3. Season and Finish the Soup: Once the pasta is cooked, stir in 1 to 2 tbsp fresh torn basil. Taste and adjust salt and pepper as needed to brighten and balance the flavors. Keep the soup warm until serving so the flavors meld nicely.
4. Prepare for Serving and Garnish: Right before serving, ladle the soup into bowls and top with dollops of room temperature ricotta cheese, a generous sprinkle of freshly grated Parmigiano-Reggiano, and a handful of shredded whole milk mozzarella cheese. The residual heat will melt the cheeses perfectly. Serve alongside crusty garlic bread if desired.

Notes

• Use whole milk mozzarella for the best melting texture.
• Breaking the lasagna noodles into smaller pieces helps them cook faster and makes the soup easier to eat.
• Freshly torn basil added at the end preserves its bright flavor and aroma.
• Drain excess fat after browning sausage for a less greasy soup.
• San Marzano tomatoes add a sweeter, richer tomato flavor but canned crushed tomatoes can be substituted.
• Serve immediately after garnishing with cheese for melting effect and best taste.
• Can be stored in the refrigerator for up to 3 days; reheat gently to prevent pasta from overcooking.

Keywords: Italian lasagna soup, sausage lasagna soup, hearty soup recipe, one-pot soup, Italian comfort food, pasta soup, cheesy soup