The Best Lasagna Soup Recipe

Make hearty, flavorful lasagna soup with Italian sausage, tomatoes, creamy ricotta, and fresh basil. This easy one-pot recipe brings all the classic lasagna flavors into a rich, comforting soup. Perfect for a quick dinner, meal prep, or freezing for later. Get tips on variations, ingredient swaps, and the best way to serve this family favorite.

Ingredients

• 6 oz lasagna noodles, broken into pieces
• 1 tbsp avocado or olive oil
• 1 medium onion, chopped
• 1 lb hot or sweet Italian sausage, casings removed
• 2 garlic cloves, chopped
• 1 tsp dried oregano
• 2 tbsp tomato paste
• 32 oz low-sodium chicken or beef broth
• 15 oz canned crushed tomatoes (with juice)
• 1/2 cup fresh basil, chopped
• 1/4 cup parmesan cheese, grated
• 1/2 cup half & half
• Ricotta cheese, for serving

Instructions

1. Cook the Noodles: Bring a large pot of salted water to a boil. Add the broken lasagna noodles and cook for 2 minutes less than the package instructions indicate. Drain, drizzle with oil to prevent sticking, and set aside.
2. Cook the Sausage and Aromatics: In a heavy-bottomed pot or Dutch oven over medium heat, add the sausage and cook until browned, breaking it into small pieces. Stir in the chopped onion and cook until soft and translucent. Add the garlic and oregano, cooking for 30 seconds until fragrant.
3. Simmer the Soup Base: Stir in the tomato paste, broth, and crushed tomatoes. Bring to a boil, then reduce heat to a gentle simmer. Partially cover and let it cook for 15 minutes to develop flavor.
4. Finish the Soup: Keeping the heat at a simmer, stir in the cooked noodles, half & half, parmesan cheese, and basil. Let it cook for a few more minutes, then season with salt and pepper to taste.
5. Serve: Ladle into bowls and top each serving with a dollop of ricotta cheese and extra fresh basil.

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Tips

• Cook the noodles separately and add them just before serving to prevent them from becoming too soft.
• For extra richness, use heavy cream instead of half & half.
• Taste the soup before adding salt, as the sausage, parmesan, and broth already contain some.
• If you prefer a thicker soup, let it simmer uncovered for a few extra minutes to reduce the liquid.

Variations and Substitutions

• Meat Options: Swap Italian sausage for ground beef, turkey, or plant-based sausage.
• Dairy-Free: Use coconut milk or cashew cream instead of half & half, and skip the parmesan and ricotta.
• Gluten-Free: Use gluten-free pasta or zucchini noodles.
• Extra Veggies: Add spinach, bell peppers, or mushrooms for more nutrition.

FAQs

Can I make lasagna soup ahead of time?

Yes! Store the soup base and cooked noodles separately in the fridge for up to 3 days. Reheat and combine before serving.

Can I freeze lasagna soup?

Yes, but freeze the broth separately from the noodles to avoid mushiness. Reheat and add freshly cooked pasta.

What if my soup is too thick?

Add a splash of broth or water when reheating to reach your desired consistency.

Serving Suggestions

• Serve with crusty garlic bread or a side salad for a complete meal.
• Pair with a glass of red wine like Chianti or Merlot.
• Top with extra parmesan or a drizzle of olive oil for enhanced flavor.

Why You’ll Love This Recipe

• One-pot meal: Easy cleanup and simple preparation.
• Comforting and hearty: All the flavors of lasagna in a warm, cozy soup.
• Customizable: Easily adapt to different diets and preferences.
• Great for leftovers: Tastes even better the next day!