Easy Lasagna Soup Recipe Make in Less 1 Hour

Lasagna soup gives you all the cozy comfort of classic baked lasagna, but in a single pot with rich broth and tender pasta you can eat by the spoonful. Imagine a tomatoey, herby base layered with Italian sausage, soft lasagna noodles, and a creamy ricotta topping that melts into every bite. It is hearty without being fussy, and lands somewhere between a rustic Italian stew and weeknight pasta. Serve it when you crave lasagna but do not want to fuss with layers, or when you need a big, family-friendly pot of something warm and deeply satisfying.

Lasagna soup is perfect for busy nights, casual dinner parties, or chilly weekends when everyone wants to gather around one big pot. You can keep it classic with sausage and cheese or lighten it up using turkey, extra vegetables, or whole wheat noodles. The ricotta topping is like a built-in cheesy “layer” that melts as you stir, so each person can add as much or as little as they like. Serve with crusty bread and a simple green salad to round out the meal.

Ingredients

Here is everything you need to build that rich, layered lasagna flavor in soup form, plus the creamy “cheesy topping” that makes each bowl feel like baked lasagna.

For the Soup:

• Olive oil – 2 tablespoons
• Mild or hot Italian sausage (casing removed) – 450 g / 1 pound
• Yellow onion, finely chopped – 1 medium
• Garlic cloves, minced – 4
• Tomato paste – 2 tablespoons
• Crushed tomatoes – 1 can (800 g / 28 oz)
• Chicken or vegetable broth – 6 cups (about 1.4 L)
• Dried oregano – 1 teaspoon
• Dried basil – 1 teaspoon
• Italian seasoning – 1 teaspoon (optional but nice)
• Red pepper flakes – ¼ teaspoon (optional)
• Bay leaf – 1
• Lasagna noodles, broken into bite-sized pieces – 8–10 sheets (about 200 g)
• Salt – about 1½ teaspoons, to taste
• Black pepper – ½ teaspoon, to taste

For the Cheesy Topping:

• Ricotta cheese – 1 cup
• Shredded mozzarella – 1 cup
• Grated parmesan – ½ cup
• Fresh parsley or basil, finely chopped – 2 tablespoons
• Salt and black pepper – a pinch of each

For Serving (Optional):

• Extra grated parmesan
• Extra basil or parsley
• Crusty bread

Servings

This lasagna soup recipe makes about 6 hearty servings as a main course, especially once you add the cheesy topping. If served alongside salad and bread, it can comfortably stretch to 6–8 smaller bowls for a lighter meal.

How to Make It

Brown The Sausage and Aromatics

Heat olive oil in a large pot over medium-high heat. Add the Italian sausage and cook, breaking it into small crumbles, until browned and no longer pink. Stir in the chopped onion and cook until soft, about 4–5 minutes. Add the minced garlic and cook 30 seconds, until fragrant.

Build the Tomato Base

Stir in the tomato paste and cook for 1–2 minutes to deepen its flavor, scraping the bottom of the pot. Pour in the crushed tomatoes and broth. Add dried oregano, dried basil, Italian seasoning, red pepper flakes (if using), bay leaf, salt, and black pepper. Stir well and bring to a gentle boil.

Simmer the Soup

Once boiling, reduce heat to a steady simmer. Let the soup cook uncovered for about 15–20 minutes, stirring occasionally, so the flavors meld and the broth thickens slightly. Taste and adjust seasoning with more salt or pepper as needed.

Cook the Lasagna Noodles

Add the broken lasagna noodles directly into the simmering soup. Cook for 10–12 minutes, stirring often so the noodles do not stick together or to the bottom. Cook until noodles are just tender but not mushy. Remove the bay leaf.

Make the Cheesy Topping

While the noodles cook, mix the ricotta, shredded mozzarella, grated parmesan, chopped parsley or basil, and a pinch of salt and pepper in a bowl until creamy and combined. This will be your “cheesy dollop” for each bowl.

Serve and Garnish

Ladle hot lasagna soup into bowls. Add a generous spoonful of the ricotta mixture on top of each bowl so it softens and melts slightly into the soup. Sprinkle with extra parmesan and fresh basil or parsley if you like. Serve right away with crusty bread.

Pro Tip

Cook the noodles just until al dente and serve the soup soon after. For leftovers, cook extra noodles separately and add to each bowl to prevent mushiness.

FAQs

Q1. Can I make lasagna soup ahead of time?
A1. Yes. Cook the soup base without the noodles, cool and refrigerate up to 3 days. Add and cook the noodles when reheating for serving.

Q2. How do I store leftovers?
A2. Store cooled soup in an airtight container in the fridge for up to 3 days. Keep the cheesy topping in a separate container for best texture.

Q3. Can I freeze lasagna soup?
A3. Freeze the soup base without noodles for up to 3 months. Thaw, reheat, then add fresh noodles and cook until tender before serving.

Q4. Can I make this lighter or leaner?
A4. Use turkey or chicken sausage, part-skim ricotta and mozzarella, and extra broth with more vegetables like zucchini or spinach to lighten it up.

Q5. What if I do not have lasagna noodles?
A5. Use any short pasta like rotini, penne, or bow ties. Cook until al dente, checking the time on the package as a guide.

Q6. How can I make this vegetarian?
A6. Skip the sausage or replace it with plant-based crumbles or extra vegetables, and use vegetable broth. Add more herbs and a pinch of smoked paprika for depth.