fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A serving of lasagna soup garnished with grated parmesan and fresh basil leaves.

Easy Lasagna Soup Recipe


Description

Make this easy lasagna soup in 35 minutes. Enjoy the rich savory flavor of the Italian sausage and tomato base. Relish the texture of the tender noodles and tasty cheese. A hearty meal that’s warm, comforting, and delicious. 


Ingredients

Units Scale
  • 2 tablespoons olive oil
  • 1 pound mild Italian sausage
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 5 cups chicken stock
  • 1 (28-ounce) can diced tomatoes
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon kosher salt, or as desired
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 8 ounces lasagna noodles, broken into 1-inch pieces
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 10 ounces (about 1 cup) ricotta cheese, optional
  • Fresh basil leaves, for garnishing

Instructions

  1. Heat olive oil in a large Dutch oven over medium heat. When the oil shimmers, add the Italian sausage. Cook the meat, breaking it up into small pieces with a wooden spatula, until it’s almost fully browned (about 5 minutes). Season with salt and pepper. Add the onion and cook until soft (about another 5 minutes). Add garlic and cook for 30 seconds.
  2. Add tomato paste to the pot and stir well to coat the meat. Cook for 1 minute more.
  3. Slowly add the chicken stock. Scrape the bottom and sides of the pot with a wooden spoon to release any browned bits. Add the diced tomatoes, Italian seasoning, salt and red pepper flakes. Stir to combine. Bring the soup to a boil.
  4. Once the soup is boiling, add the lasagna noodles and cook for 10 to 12 minutes, or until the noodles are soft. Stir often to prevent the noodles from sticking together. [Note: if you’re not planning on serving the soup immediately, don’t cook the noodles with the soup. Instead, when you’re ready to eat, cook the noodles separately and add them in.]
  5. Garnish servings of soup with shredded mozzarella, grated Parmesan and fresh basil. If using ricotta cheese, combine the 3 cheeses together in a bowl with a pinch of salt. Spoon dollops of cheese onto individual servings. Stir and enjoy. Serve with cheesy breadsticks.

Notes

What type of meat can I substitute for Italian sausage? Bulk breakfast sausage (no casing, like Jimmy Dean), or ground beef, ground chicken, or ground turkey.

What type of noodles can I use for this recipe? Lasagna noodles, campanelle pasta, Mafaldine Italian pasta, or another type of short sturdy noodles.

How long will lasagna soup last? When stored in an airtight container in the fridge, it can last up to 2 days. But keep in mind, as the noodles sit in the soup, they’ll continue to absorb more liquid and soften. If making the soup in advance, leave out the noodles. Cook them just before serving.

  • Prep Time: 10 Minutes
  • Cook Time: 25 Minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian

Keywords: Lasagna Soup, Easy Lasagna Soup, Lasagna Soup Recipe, Easy Lasagna Soup Recipe, One Pot Lasagna Soup