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 cooler temperatures!
You may also like my Creamy Chicken Lasagna Soup.
How to make lasagna soup
This soup is easy to make! You start by sautéing the sausage until it starts to brown, and then you add in the onions and garlic and continue cooking it for a few minutes until the onions soften up. You then stir in the crushed tomatoes, beef broth, water, Italian seasoning, and lasagna noodles. Bring the soup to a boil and then reduce the heat and simmer for about 15 minutes or until the noodles have softened up. That's it! The finishing touches are seasoning it with a bit of salt & pepper as needed, and stirring in fresh basil. Top each bowl with some ricotta, mozzarella, and parmesan cheese to taste. (See recipe card below for full ingredients & instructions)
Lasagna soup toppings:
- Parmesan cheese (I prefer to grate my own - I just keep a wedge in the fridge always. I use this grater.)
- 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.
- 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.
What to serve with lasagna soup:
If served with sides, this recipe will easily make 6 reasonable portions. Try serving this soup with garlic bread or a salad (try my Caesar dressing).
Other soup recipes you'll love:
- Italian Sausage Tortellini Soup
- Easy Hamburger Soup
- Easy Stuffed Pepper Soup Recipe
- Creamy Taco 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.
- 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
- Add the sausage meat to a large soup pot (take sausage meat out of casings if using whole sausages). Brown the sausage 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).
- Add the onion and garlic, and continue cooking for 4-5 minutes.
- Stir in the crushed tomatoes, beef broth, water, Italian seasoning, and lasagna noodles. Increase the heat to high and bring the soup to a boil.
- 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.
- While the soup's cooking, prep your toppings.
- 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).
- 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.