Easy Lasagna Soup

If you love lasagna but dread the layering, baking, and waiting, Easy Lasagna Soup is your new weeknight hero. This cozy, one-pot wonder has everything you adore about classic lasagna—savory sausage, tender noodles, melty cheeses, and rich tomato flavor—all simmered together into a soul-warming bowl of comfort.

With minimal prep and no need to pre-boil noodles or fire up the oven, it’s a fantastic way to enjoy those bold, comforting Italian flavors on a busy night. Plus, it’s endlessly customizable—use your favorite protein, toss in spinach or zucchini, or spice it up to your liking.

Fun fact: while traditional lasagna has been a staple since Ancient Rome, this soup version has taken modern kitchens by storm, offering all the love of the original in a fraction of the time.

Creamy, cheesy, and hearty enough to satisfy everyone at the table, Easy Lasagna Soup is about to become a repeat favorite in your dinner rotation. Ready in under 40 minutes!

Recipe Yield: 6 servings

INGREDIENTS

1 lb Italian sausage (mild or spicy, casings removed)
8 lasagna noodles, broken into pieces
4 cups chicken broth
1 cup whole milk ricotta cheese
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 (28 oz) can crushed tomatoes
1 small yellow onion, finely chopped
3 garlic cloves, minced
1 tbsp olive oil
1 tbsp tomato paste
1 tsp dried basil
1 tsp dried oregano
½ tsp crushed red pepper flakes (optional)
Fresh basil or parsley, for garnish
Salt and pepper, to taste

INSTRUCTIONS

1. Brown the sausage:
In a large Dutch oven or soup pot, heat olive oil over medium heat. Add sausage and cook until browned, about 5–6 minutes. Use a spoon to break it into crumbles as it cooks. Remove excess grease if needed.

2. Sauté the aromatics:
Add chopped onion to the pot and cook for 4–5 minutes until softened. Stir in garlic and cook for another 30 seconds until fragrant.

3. Simmer the base:
Stir in crushed tomatoes, tomato paste, chicken broth, basil, oregano, red pepper flakes, and a pinch of salt and pepper. Bring to a simmer over medium heat.

4. Add the noodles:
Once simmering, stir in broken lasagna noodles. Cook uncovered for about 12–14 minutes, or until noodles are al dente, stirring occasionally to prevent sticking.

5. Make it creamy and cheesy:
Turn off the heat. Stir in a few dollops of ricotta for richness. Ladle soup into bowls and top with mozzarella and Parmesan cheese. The cheeses will melt right in!

6. Serve and garnish:
Sprinkle with fresh basil or parsley just before serving for a vibrant finish.

Helpful Tips to Perfect This Recipe

• Use Oven-Ready Lasagna Noodles – They cook faster and hold their shape well in soup. Just reduce simmering time slightly.
• Add a Dollop of Ricotta Before Serving – Instead of mixing it all in, top each bowl with a scoop of ricotta for a creamy finish your guests will love.
• Customize the Protein – Swap sausage for ground turkey or use half sausage, half lean beef for a lighter version with the same depth.