This hearty lasagna soup recipe is loaded with Italian sausage, lasagna noodles, and a ridiculously good tomato broth. It's on the table in just 40 minutes. Add cheesy toppings to make this soup extra amazing!
You may also like my Creamy Chicken Lasagna Soup.
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.
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.
What to serve with lasagna soup
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.
Did you make this easy lasagna soup? Questions? Give me a shout below!
Easy Lasagna Soup Recipe
- 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
- 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.