This hearty lasagna soup transforms classic comfort food into a warm bowl of delight. Italian sausage, garlic, and bright tomatoes mingle with broken lasagna noodles in a savory broth enriched with melted mozzarella and Parmesan cheeses. Overall, perfect for family meals, its rich flavors offer satisfying comfort and culinary charm.
I love making this Best Lasagna Soup because its full of flavor and every spoonful feels like a warm hug. I start by heating 2 tbsp olive oil in a large pot and sautéeing 1 medium chopped onion along with 4 minced garlic cloves until they’re soft.
Then I add 1 lb Italian sausage, casings removed, and let it brown until it’s fully cooked. Next, I stir in the chicken broth, 6 cups low-sodium, along with a 28 oz can of diced tomatoes and a 6 oz can of tomato paste.
I also add dried oregano, dried basil, and just a pinch of crushed red pepper flakes for extra zing. The recipe is easy to follow and brings out all the rich flavors of a Homemade Lasagna Soup without the usual layering hassle.
Once I add broken lasagna noodles and let everything simmer, I finish it off with shredded mozzarella and grated Parmesan for that perfect cheesy touch. This soup is a delicious twist on classic lasagne noodle soup that nourishes and satisfies.
Why I Like this Recipe
I really love this lasagna soup recipe for a bunch of reasons. First, I’m all about how simple it is. I don’t have to waste time doing fancy layering and all that – I just toss everything in a pot and let it cook. That makes it perfect for days when I’m in a hurry or just want some comfort food without too much fuss.
Secondly, the mix of ingredients is insane in a good way. The Italian sausage, the fresh tomatoes, garlic, and even that kick from red pepper flakes really blend together. I love how every bite has this amazing burst of flavor that makes my mouth happy.
Another thing I adore is the way the cheeses melt into the soup. When the mozzarella and Parmesan mix in, it turns the broth into this super creamy, dreamy sauce that reminds me of a cozy family dinner. It just feels like a warm hug in a bowl.
I also like that I can make it my own. With a few extra dollops of ricotta or a sprinkle of fresh basil, I can switch it up a bit each time. It just feels like the recipe is made for me to put my own twist on it.
This lasagna soup is basically like a shortcut to enjoying lasagna without all the hard work. There’s no need to fuss with layers and complicated steps – it’s just a saucy, cozy, and family-loved meal that I really look forward to eating.
Ingredients
- Olive oil gives a rich base with healthy fats to saute your ingredients.
- Italian sausage provides savory protein and a spicy kick that makes it extra hearty.
- Onions add a natural sweetness and bold flavor, making the broth taste amazing.
- Garlic infuses the soup with an aromatic punch that truly brings it together.
- Diced tomatoes and tomato paste deliver tangy acidity that brightens the rich meat.
- Broken lasagna noodles offer comforting carbs that help thicken the broth nicely.
- Mozzarella melts into gooey perfection while Parmesan adds a salty aged touch.
- Oregano and basil finish it off with earthy notes that make the dish unforgettable.
Ingredient Quantities
- 2 tbsp olive oil
- 1 lb Italian sausage, casings removed
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 1 (28 oz) can diced tomatoes
- 1 (6 oz) can tomato paste
- 1 tsp dried oregano
- 1/2 tsp dried basil
- A pinch of crushed red pepper flakes
- Salt and pepper, to taste
- 8 to 10 lasagna noodles, broken into pieces
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Optional: Fresh basil and dollops of ricotta cheese for topping
How to Make this
1. Heat the olive oil in a large pot over medium-high heat. Add the Italian sausage (casings removed) and cook it up until it’s browned and a little crumbly.
2. Toss in the chopped onion and minced garlic, and cook them with the sausage until the onion gets soft and almost translucent.
3. Stir in the low-sodium chicken broth, the diced tomatoes with their juice, and the tomato paste making sure everything combines nicely.
4. Sprinkle in the dried oregano, dried basil, a pinch of crushed red pepper flakes, and season with salt and pepper. Let the mixture come to a simmer.
5. Break up the lasagna noodles into rough pieces and add them to the pot. Give it a good stir so they settle in well.
6. Let the soup simmer over medium heat for about 8-10 minutes or until the noodles turn tender.
7. Once the noodles are done, stir in nearly all of the shredded mozzarella cheese and the grated Parmesan cheese so they melt into the soup and make it extra creamy.
8. Taste the soup and adjust the seasoning if needed with a little salt and pepper.
9. Ladle the hot soup into bowls.
10. Top each bowl with a little extra mozzarella, and if you like, add some dollops of ricotta cheese and a few fresh basil leaves to finish it off. Enjoy your cozy bowl of lasagna soup!
Equipment Needed
1. A large pot for cooking the soup
2. A chef’s knife to chop the onion and mince garlic
3. A cutting board to prep the ingredients
4. Measuring cups and spoons for accurate portions of olive oil, broth, and spices
5. A spoon or spatula for stirring the sausage and vegetables
6. A can opener to open the diced tomatoes and tomato paste
7. A ladle to serve the soup into bowls
8. A grater for the Parmesan cheese if it’s not already grated
9. Soup bowls for serving the final dish
FAQ
The Best Lasagna Soup Recipe Substitutions and Variations
- Instead of Italian sausage, you can use ground turkey or chicken which is leaner and still packs plenty of flavor
- If you dont have low-sodium chicken broth, try using vegetable broth or even beef broth if you’re lookin for a richer taste
- You can swap diced tomatoes with fresh tomatoes that are chopped up real small or even use fire-roasted canned tomatoes for a different twist
- If lasagna noodles arent on hand, feel free to use gluten free or whole wheat pasta that works great in the soup
- For mozzarella cheese, provolone or monterey jack can be a decent substitute to add that cheesy pull
Pro Tips
1. When browning the sausage, make sure to let it get a nice, deep color before adding the onions and garlic because that step really builds up the flavor, and if you rush it the dish might end up tasting kinda bland.
2. Keep an eye on the onions and garlic as they cook, since you want them soft and nearly translucent, but be careful not to burn them – burnt garlic could give the whole soup an off taste.
3. When adding the lasagna noodles, try not to add them all at once if you can help it; breaking them up gradually helps control the soup’s thickness and makes sure each noodle piece cooks evenly.
4. For the cheese, stir it in after the noodles are done cooking but while the soup is still hot enough to melt it smoothly; sometimes I even take the pot off the heat for a moment, then stir in the cheese and return it to low heat so you dont end up with clumpy, stringy cheese.
5. Finally, if you’re into that extra touch of flavor, add the fresh basil and dollops of ricotta at the very end just before serving so they keep their bright, fresh vibe instead of getting lost in the heat.
The Best Lasagna Soup Recipe
My favorite The Best Lasagna Soup Recipe
Equipment Needed:
1. A large pot for cooking the soup
2. A chef’s knife to chop the onion and mince garlic
3. A cutting board to prep the ingredients
4. Measuring cups and spoons for accurate portions of olive oil, broth, and spices
5. A spoon or spatula for stirring the sausage and vegetables
6. A can opener to open the diced tomatoes and tomato paste
7. A ladle to serve the soup into bowls
8. A grater for the Parmesan cheese if it’s not already grated
9. Soup bowls for serving the final dish
Ingredients:
- 2 tbsp olive oil
- 1 lb Italian sausage, casings removed
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 1 (28 oz) can diced tomatoes
- 1 (6 oz) can tomato paste
- 1 tsp dried oregano
- 1/2 tsp dried basil
- A pinch of crushed red pepper flakes
- Salt and pepper, to taste
- 8 to 10 lasagna noodles, broken into pieces
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Optional: Fresh basil and dollops of ricotta cheese for topping
Instructions:
1. Heat the olive oil in a large pot over medium-high heat. Add the Italian sausage (casings removed) and cook it up until it’s browned and a little crumbly.
2. Toss in the chopped onion and minced garlic, and cook them with the sausage until the onion gets soft and almost translucent.
3. Stir in the low-sodium chicken broth, the diced tomatoes with their juice, and the tomato paste making sure everything combines nicely.
4. Sprinkle in the dried oregano, dried basil, a pinch of crushed red pepper flakes, and season with salt and pepper. Let the mixture come to a simmer.
5. Break up the lasagna noodles into rough pieces and add them to the pot. Give it a good stir so they settle in well.
6. Let the soup simmer over medium heat for about 8-10 minutes or until the noodles turn tender.
7. Once the noodles are done, stir in nearly all of the shredded mozzarella cheese and the grated Parmesan cheese so they melt into the soup and make it extra creamy.
8. Taste the soup and adjust the seasoning if needed with a little salt and pepper.
9. Ladle the hot soup into bowls.
10. Top each bowl with a little extra mozzarella, and if you like, add some dollops of ricotta cheese and a few fresh basil leaves to finish it off. Enjoy your cozy bowl of lasagna soup!
