Love lasagna but don’t have the time to layer noodles and wait for it to bake? This easy lasagna soup gives you the same cheesy, savory comfort in a simple pot. It’s hearty, cozy, and perfect for busy weeknights or chilly evenings.
The flavors are classic: tomato, garlic, Italian herbs, and a creamy dollop of ricotta on top. You can keep it simple or dress it up with extra veggies. Either way, it tastes like you worked harder than you did.
Table of Contents
What Makes This Special
This soup delivers all the best parts of lasagna—rich tomato broth, tender pasta, melty cheese—without fuss.
It cooks in one pot, and there’s no need to pre-cook noodles or assemble layers. The texture is brothy but satisfying, especially with the creamy “lasagna topping” spooned over each bowl. It’s also flexible: swap the meat, use gluten-free pasta, or add greens to make it lighter.
Best of all, leftovers are even better the next day.
Shopping List
- Olive oil – for sautéing
- Yellow onion – 1 medium, diced
- Garlic – 4 cloves, minced
- Ground Italian sausage (mild or hot) – 1 pound; or use ground beef/turkey
- Tomato paste – 2 tablespoons
- Crushed tomatoes – 1 can (28 ounces)
- Low-sodium chicken or vegetable broth – 6 cups
- Lasagna noodles – 8 to 10 sheets, broken into bite-size pieces (or use mafalda or bowties)
- Dried Italian seasoning – 2 teaspoons
- Dried basil – 1 teaspoon (optional if your blend is strong)
- Red pepper flakes – 1/2 teaspoon (optional)
- Salt and black pepper – to taste
- Baby spinach – 2 cups, roughly chopped (optional)
- Ricotta cheese – 1 cup
- Shredded mozzarella – 1 cup
- Freshly grated Parmesan – 1/2 cup, plus more for serving
- Fresh basil or parsley – for garnish
Instructions
- Sauté the aromatics. Heat 1 to 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and a pinch of salt. Cook for 4 to 5 minutes until softened.
Stir in the garlic and cook 30 seconds, just until fragrant.
- Brown the meat. Add the Italian sausage, breaking it up with a spoon. Cook until browned and no longer pink, about 6 to 8 minutes. Spoon off excess fat if needed.
- Build the base. Stir in tomato paste and cook for 1 minute to caramelize.
Add crushed tomatoes, broth, Italian seasoning, dried basil, red pepper flakes, and a few grinds of black pepper. Bring to a gentle boil.
- Add the noodles. Break lasagna noodles into roughly 1- to 2-inch pieces and add to the pot. Stir well to prevent sticking.
Reduce to a lively simmer.
- Simmer until tender. Cook 12 to 15 minutes, stirring occasionally, until the noodles are al dente. Taste and adjust salt and pepper. If using spinach, stir it in during the last 2 minutes to wilt.
- Make the cheesy “lasagna topping.” In a small bowl, mix ricotta, mozzarella, and Parmesan with a pinch of salt and pepper.
This becomes your creamy finishing dollop.
- Serve. Ladle soup into bowls. Top each with a generous spoonful of the ricotta mixture. Garnish with fresh basil or parsley and extra Parmesan.
Serve hot.
How to Store
Refrigerate: Cool completely, then store in airtight containers for up to 4 days. The noodles will continue to absorb liquid, so expect a thicker texture by day two. Add a splash of broth when reheating to loosen it.
Freeze: For best results, freeze without the noodles.
Make the soup base (through step 3), cool, and freeze up to 3 months. When ready, thaw, bring to a simmer, and cook the noodles fresh. If freezing leftovers that already contain pasta, expect softer noodles after thawing.
Reheat: Warm on the stovetop over medium heat, stirring often, or microwave in short bursts.
Add a bit of broth or water to keep the soup brothy. Add the ricotta topping fresh each time you serve.
Health Benefits
- Protein-rich: Sausage or lean ground turkey adds protein for a satisfying meal. Ricotta and mozzarella contribute additional protein and calcium.
- Lycopene boost: Crushed tomatoes deliver lycopene, an antioxidant linked to heart health.
- Greens on board: Spinach offers iron, folate, and vitamin K with almost no effort.
You can also toss in zucchini, mushrooms, or kale.
- Customizable fat and sodium: Choose lean meat, part-skim ricotta, and low-sodium broth to keep it lighter without losing flavor.
Pitfalls to Watch Out For
- Overcooking the pasta: Noodles can turn mushy if simmered too long or left in hot soup. Pull the pot off heat when the pasta is just al dente.
- Too thick on day two: Pasta absorbs liquid in the fridge. Keep extra broth on hand to thin when reheating.
- Under-seasoning: Tomato-heavy soups need enough salt to shine.
Taste after the noodles cook and adjust carefully.
- Grease overload: Sausage can render a lot of fat. Skim or drain before adding liquids for a cleaner broth.
- Curdled dairy: Don’t simmer the cheese mixture in the pot. Keep it as a topping and let the heat of the soup melt it gently.
Alternatives
- Meatless: Swap sausage for mushrooms and a can of white beans.
Sauté mushrooms until deeply browned for a savory base.
- Turkey or chicken sausage: Lighter but still flavorful. Add an extra splash of olive oil to prevent dryness.
- Gluten-free: Use gluten-free pasta and verify labels on broth and sausage. Cook the pasta separately to maintain texture.
- Dairy-free: Skip ricotta and use a creamy swirl of cashew cream.
Finish with a sprinkle of dairy-free mozzarella-style shreds.
- Veggie-loaded: Add diced zucchini, bell pepper, or carrots with the onions. Stir in kale or spinach at the end.
- Spicy version: Use hot Italian sausage and double the red pepper flakes. A pinch of smoked paprika adds depth.
- Herb-forward: Finish with fresh basil, parsley, and a touch of lemon zest for brightness.
FAQ
Can I use a different pasta shape?
Yes.
Mafalda, farfalle, fusilli, or broken spaghetti all work. Choose a shape that holds sauce well and monitor the cook time so it stays al dente.
Do I need to cook the noodles separately?
No, cooking them right in the pot adds starch that lightly thickens the broth and makes the soup silky. If you prefer, cook pasta separately and add to each bowl to avoid absorption in leftovers.
What can I use instead of ricotta?
Cottage cheese blended until smooth is a great swap.
For dairy-free, use cashew cream or a thick, unsweetened plant-based yogurt stirred with a little olive oil and salt.
How do I make it lower in fat?
Use lean ground turkey or chicken, part-skim ricotta, and go easy on mozzarella. Skim fat after browning and rely on herbs and garlic for bold flavor.
Can I make this in a slow cooker?
Yes, but brown the meat and aromatics first for flavor. Add everything except the pasta and cheese to the slow cooker and cook on Low for 6 to 7 hours or High for 3 to 4.
Stir in pasta during the last 30 to 40 minutes, then serve with the cheese topping.
Why is my soup too sour?
Some tomato brands are more acidic. Balance with a pinch of sugar or a splash of cream, and make sure you’ve salted enough. Simmering a few extra minutes can round out the flavor.
How can I thicken the soup?
Let it simmer uncovered to reduce slightly, or add a bit more pasta to release starch.
A spoonful of the ricotta mixture stirred in the pot will also add body, though the broth will become creamier.
Wrapping Up
This easy lasagna soup recipe brings the soul of classic lasagna to your bowl with far less effort. It’s rich, cozy, and endlessly adaptable to your kitchen and diet. Keep the cheese dollop generous, the noodles al dente, and a little extra broth nearby for leftovers.
Once you try it, you’ll keep it in regular rotation—comfort food without the wait.
Ingredients
Instructions
- Sauté the aromatics. Heat 1 to 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and a pinch of salt. Cook for 4 to 5 minutes until softened. Stir in the garlic and cook 30 seconds, just until fragrant.
- Brown the meat. Add the Italian sausage, breaking it up with a spoon. Cook until browned and no longer pink, about 6 to 8 minutes. Spoon off excess fat if needed.
- Build the base. Stir in tomato paste and cook for 1 minute to caramelize. Add crushed tomatoes, broth, Italian seasoning, dried basil, red pepper flakes, and a few grinds of black pepper. Bring to a gentle boil.
- Add the noodles. Break lasagna noodles into roughly 1- to 2-inch pieces and add to the pot. Stir well to prevent sticking. Reduce to a lively simmer.
- Simmer until tender. Cook 12 to 15 minutes, stirring occasionally, until the noodles are al dente. Taste and adjust salt and pepper. If using spinach, stir it in during the last 2 minutes to wilt.
- Make the cheesy “lasagna topping.” In a small bowl, mix ricotta, mozzarella, and Parmesan with a pinch of salt and pepper. This becomes your creamy finishing dollop.
- Serve. Ladle soup into bowls. Top each with a generous spoonful of the ricotta mixture. Garnish with fresh basil or parsley and extra Parmesan. Serve hot.
