Name: Easy Lasagna Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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; 1/4 teaspoon 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 (use any/all/none to taste)

Why you'll love it

Lasagna is a beloved Italian-American dish, and this soup has the flavors of your favorite lasagna, but it's a lot less work! This comforting soup is made all in one pot in just 40 minutes, and there's none of the guesswork and hassle of layering a traditional lasagna. Who doesn't appreciate a shortcut every now and then?

Living in a cold weather climate, there's nothing quite like cozying up to a bowl of lasagna soup on a chilly day. In each spoonful you get sausage, pasta, and cheesy goodness along with a rich tomato broth. It's definitely a staple in our household, and I can't wait for it to be one in yours too.

Ingredients for it

Italian sausage - we chose mild for this recipe

Onion and garlic - aromatics for the foundation of the soup. Sweet Vidalia is our go-to onion, but yellow works

Tomatoes - a can of crushed tomatoes creates the base of the broth

Beef broth - for deeper, richer flavor

Italian seasoning - it's a single jar of a combination of fragrant dried herbs

Pasta - the lasagna noodles cook right in the soup

Fresh basil - it perfectly complements the tomato broth

Toppings for lasagna soup

Parmesan cheese - I prefer to grate my own. I just keep a wedge in the fridge always, and I use this grater.

Mozzarella cheese - the shredded pre-bagged stuff saves time, but you can grate it yourself

Ricotta cheese - for creaminess

Fresh chopped parsley - it's totally optional for additional freshness

How to make lasagna soup

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

sauteing italian sausage and onion in a large pot

In a large pot or Dutch oven start by sautéing the sausage until it starts to brown, and then add in the onions and garlic. Continue cooking it for a few minutes until the onions soften up.

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 pasta has softened up. Season it with salt & pepper as needed, and stir in fresh basil. Top each bowl with some ricotta, mozzarella, and parmesan cheese!

Substitutions and variations

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.

Leftovers and storage

This soup will keep for 3-4 days in the fridge in an airtight container. However, keep in mind the lasagna noodles will absorb a lot of liquid the longer you leave it.

To reheat the soup, warm in a saucepan over a low heat. You may need to add more beef broth.

It freezes well if you add the lasagna noodles and cheese toppings in after you thaw it. Pasta and dairy don't do well in the freezer, so if you're not eating it all right away, you may want to cook the noodles separately.

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