Easy Lasagna Soup Recipe

This lasagna soup recipe is hearty, filling, and loaded with Italian sausage, lasagna noodles, and a delicious tomato broth. The cheesy toppings make this soup extra amazing.

This Italian-American favorite has many of the flavors of your favorite lasagna, but it's a lot less work. And it's cozy too... there's nothing like a hot bowl of soup to heat you up in the winter!

As I write this post up, it's currently -33C outside. That's -27F. Yes, it's insane. We've been pretty lucky with our weather this winter so far, but not this week. I could use a bowl of this one pot lasagna soup about now. 

How to make lasagna soup

1. In a large soup pot, brown the sausage, then add the onions and garlic and continue sautéing;
2. Add in the crushed tomatoes, beef broth, water, and Italian seasoning;
3. Bring the soup to a boil and stir in the lasagna noodles; let the soup simmer for around 15 minutes;
4. Meanwhile, prep your toppings.
5. Season soup with salt & pepper, add in the fresh basil, and top each soup bowl with ricotta, mozzarella, and parmesan to taste. 

Lasagna soup toppings

• Parmesan cheese (I prefer to grate my own - I just keep a wedge in the fridge always)
• Shredded mozzarella cheese (I just buy the pre-bagged stuff to save time).
• Ricotta cheese 
• Fresh chopped parsley (optional, but adds a little freshness)

Recipe notes & tips:

• Want to add a little kick? Try adding some red pepper flakes or using hot Italian sausage.
• You can substitute the sausage meat for ground beef or even ground pork, turkey, or chicken.  
• I don't list quantities for toppings because everyone's tastes vary. This soup is good without the toppings, but they do take the flavor to the next level. If I had to choose, I would definitely pick the parmesan and one other cheese if you don't want to use all three. 
• I recommend breaking the lasagna noodles into somewhat bite-size pieces. I left them a bit larger for photos, and it made the soup more difficult to eat!
• You can pre-boil the lasagna noodles if you want, but the starch released slightly thickens up the broth when they cook in the soup... so it's up to you.
• You may substitute lasagna noodles for a different pasta shape. I'd use around 8 ounces of uncooked pasta if you do. 
• If you plan on freezing the soup, I'd add the lasagna noodles in after you thaw it. You can freeze leftovers, but the noodles will get a bit soggy. 
• To reheat the soup, you may need to add more beef broth because the pasta will soak up the liquid as it sits in the fridge. 

Other soup recipes you'll love:

• Italian Sausage Tortellini Soup
• Minestrone Soup Recipe
• Easy Hamburger Soup
• Easy Stuffed Pepper Soup Recipe
• Creamy Taco Soup
• Easy Chicken Tortilla Soup
• Zuppa Toscana (Sausage, Bacon, Potato, and Kale Soup)

Will you make this easy lasagna soup?

Questions? Comments? Made this recipe? Give me a shout below. 

5 from 6 votes

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Lasagna Soup

This lasagna soup recipe is hearty, filling, and loaded with Italian sausage, lasagna noodles, and a delicious tomato broth. The cheesy toppings make this soup extra amazing.

Course Soup

Cuisine Italian American

Keyword easy lasagna soup, lasagna soup recipe, one pot lasagna soup

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 6

Calories 496 kcal

Author Natasha Bull

Ingredients

• 1 pound Italian sausage
• 1/2 medium onion chopped
• 4 cloves garlic minced
• 1 (28 fluid ounce) can crushed tomatoes
• 4 cups beef broth
• 1 cup water
• 2 dashes Italian seasoning
• 10 uncooked lasagna noodles broken into smaller pieces
• 1-2 tablespoons fresh basil torn/sliced thin
• Salt & pepper to taste
• Toppings: ricotta, grated parmesan cheese, shredded mozzarella to taste

Instructions

1. Add the sausage meat to a large soup pot. Brown it for 5 minutes, over medium-high heat, breaking it up with your spoon as you go along. If there's a lot of excess fat, drain it (I didn't).

2. Add the onion and garlic, and continue cooking for 4-5 minutes.

3. Stir in the crushed tomatoes, beef broth, water, and Italian seasoning. Increase the heat to high and bring the soup to a boil.

4. Once the soup's boiling, add in the lasagna noodles. Reduce the heat so it's gently boiling, and let it simmer (covered, with the lid slightly ajar) for about 15 minutes or until the pasta is tender. I stir it a few times just to ensure the pasta isn't sticking to the bottom of the pot.

5. While the soup's cooking, prep your toppings.

6. Stir in the basil and season with salt & pepper as needed. Dish the soup up and top each bowl with a dollop of ricotta and a small handful of mozzarella and parmesan (go as easy or generous as you want).

Recipe Notes

• Serves 6 if portions are reasonable (e.g. if served with garlic bread or a salad). If you're feeding very hungry people, it's more like 4 portions.
• I don't list quantities for the toppings because everyone's tastes vary. The toppings are optional but recommended.
• This soup soaks up the broth quite fast, so it's best eaten immediately. Add more beef broth to leftovers if needed.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition Facts

Lasagna Soup

Amount Per Serving

Calories 496 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 9g56%

Cholesterol 57mg19%

Sodium 1328mg58%

Potassium 791mg23%

Carbohydrates 47g16%

Fiber 4g17%

Sugar 7g8%

Protein 21g42%

Vitamin A 302IU6%

Vitamin C 15mg18%

Calcium 89mg9%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.