Lasagna Soup gives you everything you love about a pan of lasagna — savory Italian sausage, a rich tomato sauce, tender ruffled noodles and creamy, cheesy topping — in one pot and about 50 minutes. No layering, no long bake, and far fewer dishes.
It is the kind of cozy weeknight dinner that tastes like it simmered all afternoon. Below you will find the trick for noodles that never turn mushy, how to build deep flavor fast, and the ricotta topping that makes every spoonful taste like the corner piece of a lasagna.
What makes this lasagna soup so good?
Real lasagna gets its flavor from long baking. A soup has to build that depth quickly, so the method matters: brown the sausage properly, then cook tomato paste in the fat until it darkens to brick red. That caramelized paste is what makes the broth taste rich and slow-cooked rather than thin and acidic.
The cheese is the other half of the magic. Instead of melting it into the soup, where it turns stringy, you spoon a seasoned ricotta-parmesan mixture and mozzarella on top of each bowl. As it melts into the hot broth you get that classic lasagna bite.
The most common mistake? Cooking the noodles too long, or storing them in the soup. Lasagna noodles keep absorbing liquid, so leftovers turn into a thick, mushy stew. Simmer them only until just tender, and if you plan on leftovers, cook the noodles separately and add them to each bowl.
Key ingredients and why they matter
Full amounts are in the recipe card below — these are the ones worth getting right:
| Key Ingredient | What To Use | Why It Matters |
|---|---|---|
| Italian sausage | Mild or hot, casings removed | Already seasoned with fennel and garlic, so it flavors the whole pot in minutes. |
| Tomato paste | 2 tablespoons, well browned | Caramelizing it gives the broth a deep, slow-simmered taste. |
| Crushed tomatoes | A 28 oz can, good quality | The body of the soup. Better tomatoes mean a sweeter, less acidic broth. |
| Lasagna noodles | Regular, broken into pieces | The ruffled edges catch the sauce and make it look and taste like real lasagna. |
| Ricotta | Whole-milk | Mixed with parmesan and basil, it is the creamy “layer” on top of each bowl. |
| Chicken broth | Low-sodium | Lets you control the salt, since sausage and parmesan are already salty. |
How to make lasagna soup
Four steps, one pot:
- Brown the sausage and onion. Get real color on the meat — that browning is flavor.
- Toast the garlic and tomato paste. Cook until the paste darkens, then add tomatoes, broth and herbs.
- Simmer, then add the noodles. Cook just until the noodles are tender, about 10–12 minutes.
- Top and serve. Spoon on the ricotta mixture, mozzarella and fresh basil.
Lasagna Soup
A one-pot lasagna soup with Italian sausage, tomato broth, ruffled noodles and a creamy ricotta topping.
Ingredients
- 1 tablespoon olive oil
- 1 lb Italian sausage, casings removed (or half sausage, half ground beef)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) diced tomatoes
- 6 cups low-sodium chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 8 oz lasagna noodles (about 10), broken into 2-inch pieces
- 1/2 cup heavy cream (optional, for a creamier broth)
- Salt and black pepper, to taste
- For the topping: 1 cup whole-milk ricotta
- 1/2 cup grated parmesan, plus more to serve
- 1 cup shredded mozzarella
- A handful of fresh basil leaves
Instructions
- Heat the oil in a large Dutch oven over medium-high heat. Add the sausage and cook, breaking it up, until browned and cooked through, 6–8 minutes. Add the onion and cook until soft, about 4 minutes.
- Stir in the garlic and tomato paste. Cook, stirring, for 2 minutes until the paste darkens to a deep brick red.
- Add the crushed tomatoes, diced tomatoes, broth, oregano, dried basil and red pepper flakes. Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Add the broken lasagna noodles and simmer, stirring often so they don’t stick, until just tender, 10–12 minutes.
- Stir in the cream, if using. Taste and season with salt and pepper.
- Mix the ricotta with the parmesan, a pinch of salt and a few torn basil leaves.
- Ladle the soup into bowls. Top each with a spoonful of the ricotta mixture, a sprinkle of mozzarella, extra parmesan and fresh basil. Serve hot.
Lasagna soup variations
| Version | What To Change | Good To Know |
|---|---|---|
| Ground beef | Use 1 lb lean ground beef plus 1/2 teaspoon fennel seed | Fennel gives it the Italian sausage flavor. |
| Ground turkey | Use 1 lb ground turkey and an extra 1/2 teaspoon each oregano and basil | Lighter, but needs the extra seasoning. |
| Vegetarian | Skip the meat; add 8 oz chopped mushrooms and a diced zucchini; use vegetable broth | Brown the mushrooms well for a meaty flavor. |
| Slow cooker | Brown the sausage first, then cook everything except noodles on LOW 6 hours | Add the noodles for the last 30 minutes on HIGH. |
| Instant Pot | Sauté the meat, add everything, pressure cook 4 minutes, quick release | Push the noodles under the liquid so they cook evenly. |
| Extra veggies | Stir in 3 cups fresh spinach at the end | It wilts in a minute and adds color. |
Food safety: when is the sausage cooked?
Ground pork sausage should reach 160°F, according to the USDA safe minimum temperature chart. In practice, once it is browned all over with no pink left and you have simmered it in the broth, it is well past that point.
Common problems and how to fix them
| Problem | Likely Cause | Easy Fix |
|---|---|---|
| Mushy noodles | Overcooked, or left sitting in the soup | Simmer just until tender; cook noodles separately if you want leftovers. |
| Soup too thick | Noodles absorbed the broth | Stir in another 1–2 cups of broth when reheating. |
| Tastes acidic or sharp | Tomato paste not browned, or tart tomatoes | Brown the paste well; add 1 teaspoon sugar or a splash of cream to round it out. |
| Noodles stuck together | Added all at once and not stirred | Drop them in a few at a time and stir often for the first 3 minutes. |
| Greasy surface | Fatty sausage | Spoon off excess fat after browning, before adding the garlic. |
| Bland broth | Under-seasoned | Taste at the end and add salt, a pinch of red pepper and extra parmesan. |
Tips for the best results
- Break the noodles by hand. Snap them into rough 2-inch pieces inside a zip-top bag so they don’t fly everywhere.
- Season the ricotta. A pinch of salt, parmesan and basil turns plain ricotta into the best part of the bowl.
- Keep the broth a little loose. It thickens as it sits, so it should look a bit thinner than you want when you serve it.
- Serve with bread. Our savory garlic bread is perfect for dunking.
Storage and reheating
For the best leftovers, store the soup and noodles separately. The soup keeps in an airtight container in the fridge for up to 4 days and freezes well for up to 3 months (freeze it without the noodles and cheese). Reheat gently on the stove, add a splash of broth, and stir in freshly cooked noodles.
Looking for more cozy one-pot dinners? Try our one pot creamy tomato pasta or French onion meatballs.
Frequently Asked Questions
What noodles are best for lasagna soup?
Regular lasagna noodles broken into pieces give the classic look and ruffled edges. Mafalda, campanelle or bowtie pasta also work well. Avoid no-boil lasagna sheets, which turn soft very quickly.
How do I keep the noodles from getting mushy?
Cook them only until just tender. If you expect leftovers, boil the noodles in a separate pot and add them to each bowl, storing them apart from the soup.
Can I make lasagna soup in a slow cooker?
Yes. Brown the sausage and onion first, then add everything except the noodles and cream and cook on LOW for 6 hours. Add the noodles for the last 30 minutes on HIGH, then stir in the cream.
Can I freeze lasagna soup?
Yes, freeze the soup without the noodles and cheese topping for up to 3 months. Thaw overnight, reheat, and add freshly cooked noodles.
Can I make it without cream?
Absolutely. The cream is optional and just makes the broth a little richer. The ricotta topping already adds plenty of creaminess.
What can I use instead of Italian sausage?
Ground beef, ground turkey or a mix of both. Add 1/2 teaspoon fennel seed and a little extra oregano to recreate the sausage flavor.
