Lasagna Soup Recipe
Lasagna soup delivers everything lasagna promises — Italian sausage, tomato, garlic, ribbons of noodle, molten cheese — in 45 minutes instead of three hours, with one pot instead of a sink full of dishes. Broken lasagna noodles simmer right in the broth, and each bowl gets a dollop of the ricotta-parmesan mixture that melts into creamy pockets exactly like the middle of a lasagna slice. It's the highest ratio of lasagna-joy to lasagna-labor known to home cooking.
Jump to Recipe ↓Ingredients
- 1 lb Italian sausage
- 1/2 lb ground beef
- 1 onion, diced
- 4 cloves garlic, minced
- 3 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- 6 cups chicken broth
- 2 tsp Italian seasoning, 1/2 tsp red pepper flakes
- 10 lasagna noodles, broken into 2-inch pieces
- Ricotta topping: 1 cup ricotta, 1/2 cup grated parmesan, pinch of salt
- Shredded mozzarella and fresh basil, to serve
Instructions
- Brown the sausage and beef with the onion in a large pot; drain excess fat.
- Stir in the garlic and tomato paste; cook 1–2 minutes until brick red.
- Add the crushed tomatoes, broth, Italian seasoning, and pepper flakes; bring to a boil.
- Add the broken noodles and simmer, stirring often, 12–14 minutes until al dente.
- Stir the ricotta, parmesan, and salt together.
- Ladle into bowls and crown each with a scoop of the ricotta mixture, a handful of mozzarella, and torn basil.
Ingredient Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Lasagna noodles | Bowtie or campanelle | Less thematic, equally good |
| Italian sausage | All ground beef + 1 tsp fennel seeds | The fennel is what reads as “sausage” |
| Ricotta | Cottage cheese, blended smooth | The Midwest lasagna secret, works here too |
| Crushed tomatoes | Marinara (3 cups) | Skip the Italian seasoning |
Storage & Reheating
The noodles swell in stored soup — refrigerate up to 3 days and expect it thicker; loosen with broth.
For freezing (3 months), freeze the soup base without noodles and boil fresh ones when serving. Ricotta topping is always made fresh, takes one minute.
Frequently Asked Questions
How do I keep the noodles from going mushy?
Simmer just to al dente and serve promptly — or for guaranteed leftovers, boil noodles separately and add per bowl like our stuffed pepper soup rice trick.
Can I use no-boil lasagna noodles?
Yes, they're actually great here — break them up and cut the simmer to 8–10 minutes.
Is the ricotta dollop necessary?
It's the difference between “tomato noodle soup” and “lasagna in a bowl.” One spoonful per serving; don't stir it in fully — the pockets are the point.
Can I make it vegetarian?
Swap the meats for a pound of mushrooms plus a can of white beans and use vegetable broth. The fennel-seed trick keeps the Italian-sausage energy.
Lasagna Soup — Quick Card
Prep 15 min · Cook 30 min · Serves 6
Nutrition Facts (estimated, per serving)
| Calories | Protein | Carbs | Fat | Sodium |
|---|---|---|---|---|
| 520 kcal | 31g | 43g | 25g | 1080mg |
