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Lasagna Soup

Lasagna soup with a rich tomato broth and broken lasagna noodles simmered until tender, plus Italian sausage crumbles. Finish with a ricotta-mozzarella cheese dollop that melts into the center of each bowl for a lasagna-inspired texture.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

lasagna soup base
  • 1 lb Italian sausage
  • 1 onion
  • 4 garlic
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup chicken or beef broth
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp red pepper flakes
  • 8 lasagna noodles
  • 0.25 tsp salt and pepper to taste
cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • 1 tbsp fresh basil

Equipment

  • 1 Dutch oven

Method
 

Brown sausage
  1. Brown Italian sausage in a large pot over medium-high heat, breaking it into crumbles until browned; drain excess fat. Visual cue: the crumbles should be no longer pink.
Sauté aromatics
  1. Sauté onion in the same pot for 4 minutes. Visual cue: it should soften and look slightly translucent.
  2. Add garlic and cook for 1 minute. Visual cue: it should be fragrant, not browned.
Build the tomato broth
  1. Stir in tomato paste and cook for 1-2 minutes until darkened. Visual cue: it should look deeper red-brown and smell toasted.
  2. Add crushed tomatoes, diced tomatoes, broth, Italian seasoning, dried basil, and red pepper flakes, then bring to a boil. Visual cue: steady bubbling across the surface.
Simmer lasagna noodles
  1. Add broken lasagna noodles and simmer for 10-12 minutes until tender. Visual cue: noodles should be soft but not falling apart.
  2. Season with salt and pepper to taste. Visual cue: adjust so the broth tastes balanced.
Make the cheese dollop and serve
  1. Mix ricotta, shredded mozzarella, parmesan, and fresh basil together until combined. Visual cue: a thick, scoopable cheese mixture.
  2. Ladle soup into bowls and top each with a generous dollop of the cheese mixture. Visual cue: the dollop should begin melting as it hits the hot broth.

Notes

Pro tip: if the soup thickens as it sits, loosen with a splash of broth when reheating. Store leftovers in the refrigerator up to 4 days; freeze up to 2 months, though noodles may soften further after thawing. For a lighter option, use reduced-fat mozzarella and part-skim ricotta in the cheese dollop.