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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 or Easy Skillet Lasagna.
Why you’ll love it
Lasagna is a beloved Italian-American dish, and this soup has the flavors of your favorite Homemade Lasagna or Lasagna Roll Ups, 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 hassle of layering a traditional lasagna. Who doesn’t appreciate a shortcut?
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.
What you’ll need
- 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 – always grate your own for best taste and texture
- 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 until the onions soften up.
Stir in the tomatoes, broth, water, Italian seasoning, and lasagna noodles. Bring the soup to a boil, and then reduce the heat and simmer until the pasta has softened up. Season with salt & pepper, and stir in fresh basil. Top each bowl with cheese.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- This is the Dutch oven pictured.
- I like to store uncooked pasta in one of these airtight pantry containers for freshness.
- I always keep a wedge of parmesan in the fridge, and I use this grater for that perfecting dusting!
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
- If served with sides, this recipe will easily make 6 reasonable portions. Try serving this soup with a salad. I love a classic Caesar salad with Homemade Caesar Dressing!
- For a lighter option, this Super Simple Parmesan Arugula Salad pairs well.
- You can’t go wrong with garlic knots or my Extra Cheesy Garlic Bread.
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.
If you made this easy lasagna soup, please leave a star rating and review below! I’d love to hear from you. You can also find me on Instagram.
Easy Lasagna Soup Recipe
Ingredients
- 1 pound Italian sausage
- 1/2 medium onion chopped
- 4 cloves garlic minced
- 1 (28 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 torn fresh basil
- Salt & pepper to taste
- Toppings: ricotta, grated parmesan cheese, shredded mozzarella use any/all/none to taste
Instructions
- 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.
- 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).
Notes
- 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.
- Find this recipe in chapter 5 of the Salt & Lavender: Everyday Essentials hardcover cookbook, too.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I am making this now followed recipe it is really thin does it thicken up as cooking?
Hi Brenda! The broth will thicken a bit as the pasta releases starch, and the longer it sits. In fact, I suggest in the blog post that you might need to add extra liquid to leftovers – you might want to check out the “leftovers & storage” section. Hope you enjoy it! 🙂
Delicious! My second time making it today. I add a splash of Cabernet for more richness.
Thank you so much, Heidi!
This soup was so good! Thank you for making it and posting it. I made a few tweaks to make it my own. I added chopped kale, chopped red pepper and parsley in the mirepoix. At the end, I added a heavy cream, cornstarch mixture to make it creamy. Then I put a spoonful of cottage cheese, grated Parm and mozzarella pearls after spooning in my bowl. 😋
Sounds perfect to me, Meg! Glad you liked it!
This recipe was a success! I had leftover lasagna noodles so I wanted to give it a try. It was absolutely delicious and very easy to make! I turned it up a notch and used hot Italian sausage already out of the casing. The scoop of ricotta cheese on top was a perfect garnish and I also used some fresh basil on top. Thanks!
I love that!! Thanks so much for your review, Theresa!
Oh, my goodness! Made this tonight for dinner. So delicious!! A new favorite soup!
Thank you so much!!
Delicious and easy!
Thank you, Lauren!
This was excellent. I used homemade fresh lasagna noodles, that was my only change. It made a lot, so I gave extra away and everyone that tried it, loved it! Thank you for a real keeper!
Thank you so much, Leanne!! You’re very welcome.