Oh, hello there! Come on in, have a seat. I was just thinking about what to make for dinner tonight, and my mind immediately drifted to my absolute favorite comfort food, especially when the weather gets a little crisp: Lasagna Soup. You know, sometimes you just crave that deep, savory, cheesy goodness of lasagna, but the thought of all those layers and the mess just feels… overwhelming, right? Especially on a busy weeknight. That’s exactly how I felt a few years ago, and after a bit of experimenting, I landed on this absolute gem. It’s got all the soul-warming flavors of classic lasagna, but in a comforting, brothy hug that’s surprisingly simple to whip up. Honestly, it’s become a lifesaver in our house, and my kids practically beg for it. If you love lasagna but want something a little less fussy, this is going to be your new go-to. Trust me on this one!
What is Lasagna soup?
So, what exactly *is* Lasagna Soup? Think of it as all the best parts of a baked lasagna, deconstructed and simmered into a rich, flavorful soup. Instead of layered pasta sheets, we’re using broken lasagna noodles that cook right in the pot, getting tender and delicious. The classic ricotta cheese mixture? It gets swirled in, often as little dollops or even as a creamy topping, adding that signature richness. And the hearty meat sauce? That’s the flavorful base of our soup, packed with all the savory goodness you’d expect. It’s essentially a warm bowl of comfort, a deconstructed classic that captures all the essence of lasagna without any of the fuss. It’s a brilliant way to get that familiar, beloved taste in a totally new and exciting format.
Why you’ll love this recipe?
Where do I even begin with why this Lasagna Soup is so darn special? First off, the FLAVOR. It’s just unbelievably good. You get that deep, tomatoey richness from the sauce, the savory notes from the Italian sausage (or Ground Beef, if that’s your jam), and those hints of garlic and herbs that just sing. Then there’s the creamy, dreamy ricotta that melts into the broth, making it oh-so-satisfying. And let’s talk SIMPLICITY. Seriously, this is a one-pot wonder for the most part, which is music to my ears after a long day. No boiling pasta separately, no tedious layering – it all comes together in one big, glorious pot. It’s also incredibly COST-EFFECTIVE. Using pantry staples and a few fresh ingredients, you can create a meal that feels gourmet without breaking the bank. Plus, it’s SO VERSATILE. I’ll share some of my favorite ways to serve it, but honestly, it’s delicious on its own, with a side of garlic bread, or even topped with extra cheese. What I love most about this is that it hits that perfect sweet spot between a quick weeknight meal and something special enough for company. It’s hearty, comforting, and just plain delicious. If you enjoyed my Creamy Tomato Basil Soup, you’ll adore this; it has a similar comforting vibe but with that extra Italian flair!
How do I make lasagna soup?
Quick Overview
This Lasagna Soup is all about building incredible flavor layer by layer, then letting it simmer into a harmonious blend. We’ll start by browning some savory sausage and aromatics, then add crushed tomatoes and broth to create our rich base. Broken lasagna noodles will cook right in the soup, and we’ll finish it off with a luscious ricotta mixture that adds that quintessential lasagna creaminess. It’s designed to be straightforward, so don’t feel intimidated – I’ve streamlined it for maximum deliciousness with minimal fuss.
Ingredients
For the main soup base:
1 tablespoon Olive oil
1 pound Italian sausage (sweet or hot, your preference! I usually go with sweet for a milder flavor)
1 medium yellow onion, finely chopped
2-3 cloves garlic, minced (I always add an extra clove or two!)
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes (optional, for a little kick)
4 cups (32 ounces) crushed tomatoes (good quality makes a difference!)
4 cups (32 ounces) low-sodium chicken or vegetable broth
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
8 ounces lasagna noodles, broken into bite-sized pieces (about 2-3 inches)
1/4 cup fresh parsley, chopped (for garnish)
For the Ricotta Swirl:
15 ounces whole milk ricotta cheese (I swear by whole milk for creaminess!)
1/4 cup grated Parmesan cheese
1 large egg
1/4 teaspoon salt
Pinch of black pepper
Optional Toppings:
Extra grated Parmesan cheese
Fresh basil leaves
Crusty bread for dipping
Step-by-Step Instructions
Step 1: Brown the Sausage & Aromatics
Grab a large pot or Dutch oven – the bigger, the better! Heat the olive oil over medium-high heat. Add the Italian sausage, breaking it up with your spoon as it cooks. Let it brown nicely, about 5-7 minutes. Once it’s mostly browned, add the chopped onion and cook until it’s softened and translucent, about another 5 minutes. Then, toss in the minced garlic, oregano, basil, and red pepper flakes (if using). Stir it all around and cook for just another minute until fragrant. Be careful not to burn the garlic!
Step 2: Build the Flavor Base
Pour in the crushed tomatoes and the broth. Give everything a good stir, scraping up any browned bits from the bottom of the pot – that’s where all the flavor is! Season with salt and pepper. Bring the mixture to a gentle simmer.
Step 3: Cook the Noodles
Now for the fun part! Add the broken lasagna noodles directly into the simmering soup. Give them a good stir to make sure they’re submerged and not sticking together. Cook according to the noodle package directions, usually about 10-12 minutes, or until they are al dente. You want them tender but still with a slight bite. Stir occasionally to prevent sticking.
Step 4: Prepare the Ricotta Swirl
While the noodles are cooking, let’s get the ricotta mixture ready. In a medium bowl, combine the ricotta cheese, Parmesan cheese, egg, salt, and pepper. Mix it all up until it’s smooth and well combined. This is going to add that lovely creamy, cheesy element we all know and love from lasagna.
Step 5: Finish and Serve
Once the noodles are cooked, ladle the hot soup into bowls. Then, spoon dollops of the ricotta mixture over the top of each serving. The heat from the soup will gently cook the egg in the ricotta and make it wonderfully creamy. Garnish with fresh chopped parsley and extra Parmesan cheese if you like. Serve immediately with crusty bread for dipping – it’s the perfect accompaniment!
What to Serve It With
This Lasagna Soup is practically a meal in itself, but it also plays beautifully with a few friends on the plate. For a simple, cozy BREAKFAST, I often just serve a smaller bowl with a sprinkle of extra Parmesan and maybe some fresh basil. It’s surprisingly satisfying! If you’re hosting for BRUNCH, you can elevate it with a side of crusty garlic bread, perhaps some a simple arugula salad with a lemon vinaigrette to cut through the richness, and a light white wine or a sparkling cider. For a delightful DESSERT option after a hearty dinner, this soup is perfect. Think about serving it with a light, refreshing palate cleanser like a sorbet or a delicate fruit tart. And for those perfect COZY SNACKS or light dinners, a simple side of warm, crusty bread is all you need. My family also loves dipping grilled cheese sandwiches into it – talk about ultimate comfort food! I’ve even tried it with some sautéed mushrooms stirred in for an extra earthy flavor, and it was fantastic.
Top Tips for Perfecting Your Lasagna Soup
I’ve made this Lasagna Soup more times than I can count, and over the years, I’ve picked up a few tricks that make it even better. For starters, when it comes to the SAUSAGE, don’t be afraid to really brown it well. That browning builds a ton of flavor that you’ll taste throughout the whole soup. If you use ground beef, make sure to drain off most of the excess grease before adding the onions. Speaking of onions, I always like to chop them pretty finely so they practically disappear into the sauce. And garlic? Never enough garlic in my opinion! I usually add at least an extra clove. When you’re adding the crushed tomatoes and broth, make sure you scrape up all those little brown bits from the bottom of the pot – that’s pure flavor gold! Now, about those noodles: breaking them into bite-sized pieces is key. I usually break mine into about 2-inch pieces. You want them small enough to be easily eaten with a spoon but big enough to feel substantial. Don’t overcook them! They should be al dente when you take them off the heat, as they’ll continue to soften a bit in the hot soup. For the ricotta mixture, using whole milk ricotta makes a noticeable difference in creaminess. I’ve tested it with part-skim, and while it’s still good, whole milk is just superior. Mixing in that egg and Parmesan cheese is crucial for binding and adding that authentic lasagna flavor. If you’re feeling adventurous with the SWIRL, you can even mix a little pesto or some chopped fresh herbs into the ricotta for an extra layer of flavor. Some people like to add a splash of heavy cream at the end for extra richness, but I find the ricotta does a great job of making it creamy enough. And remember, seasoning is key! Taste and adjust the salt and pepper before serving. A little extra pinch can really bring out all the flavors.
Storing and Reheating Tips
This Lasagna Soup is a fantastic candidate for making ahead or enjoying leftovers, which is always a win in my book! If you have any leftovers (and honestly, that’s rare in my house!), you can store them in an airtight container in the REFRIGERATOR for up to 3-4 days. The noodles will continue to soften a bit as they sit, which is totally fine and makes for super comforting leftovers. If you plan on storing it for longer, or if you just like to be prepared, you can FREEZE portions of the soup. Let the soup cool completely, then portion it into freezer-safe containers or bags. It should keep well in the freezer for about 2-3 months. When you’re ready to reheat, you can either thaw it overnight in the refrigerator and then heat it gently on the stovetop over low heat, stirring occasionally, until warmed through. If you’re reheating directly from frozen, it will take longer, so be patient! You might need to add a splash more broth or water to loosen it up as it reheats. I usually add the ricotta dollops fresh when I serve it, but if you’re reheating a pre-portioned serving with ricotta already in it, just be aware that the texture of the ricotta might be a bit different after reheating. For the best texture, I recommend reheating the soup base and then adding fresh ricotta dollops to individual bowls right before serving. If you’re keeping it at ROOM TEMPERATURE for a short while before serving, it should be okay for about an hour, but it’s best to get it into the fridge or freezer sooner rather than later to maintain quality and safety.
Frequently Asked Questions
Final Thoughts
So there you have it – my beloved Lasagna Soup! I really hope you give this recipe a try. It’s one of those dishes that just feels like a warm hug in a bowl, and it’s perfect for those nights when you’re craving something incredibly comforting and satisfying without a ton of effort. It’s proof that you can have all the amazing flavors of a classic dish in a brand new, exciting way. I can’t wait to hear how yours turns out and what your family thinks! If you try it, please let me know in the comments below – I love hearing your feedback and seeing your photos! And if you’re looking for more comforting soup recipes, you should definitely check out my Chicken Noodle Soup or my hearty Lentil Soup recipes. Happy cooking, everyone!
Lasagna Soup
Ingredients
Main Ingredients
- 1 pound Italian sausage mild or hot, casings removed
- 1 cup onion chopped
- 0.5 cup carrots chopped
- 0.5 cup celery stalks chopped
- 3 cloves garlic minced
- 0.5 teaspoon red pepper flakes optional
- 6 cup chicken broth low sodium
- 1 can (28 ounce) crushed tomatoes
- 0.5 teaspoon dried basil
- 0.5 teaspoon dried oregano
- 0.25 teaspoon black pepper
- 0.5 teaspoon salt
- 8 ounces lasagna noodles broken into pieces
- 1 cup ricotta cheese
- 0.5 cup Parmesan cheese grated
- 0.25 cup fresh parsley chopped, for garnish
- 0.5 cup mozzarella cheese shredded, for topping
Instructions
Preparation Steps
- In a large pot or Dutch oven, cook the Italian sausage over medium-high heat, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes.
- Stir in the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
- Pour in the chicken broth and crushed tomatoes. Add the dried basil, oregano, black pepper, and salt. Stir to combine.
- Bring the soup to a boil, then reduce the heat and simmer for 10 minutes.
- Add the broken lasagna noodles to the pot and stir. Cook according to package directions, or until the noodles are al dente.
- In a small bowl, stir together the ricotta cheese and Parmesan cheese.
- To serve, ladle the soup into bowls. Top each serving with a dollop of the ricotta mixture and a sprinkle of shredded mozzarella and chopped fresh parsley.
