Lasagna lovers unite! This easy Lasagna Soup brings all the wonderful flavors of a delectable layered Italian lasagna together in a simple and quick to make soup. Prepare to have your taste buds tantalized over and over again. For an over the top company worthy meal I serve this with Italian Chopped Salad and Cheese Garlic Bread.
Why this recipe works!
- This soup is flavor packed. Nothing boring here! From the sun ripened tomato broth to the soft pillows of sweet ricotta cheese this soup brings out the best that lasagna has to offer.
- It is made with wholesome all natural ingredients that you can feel good about eating and about feeding to your loved ones.
- This delectable recipe comes together in a little over 35 minutes all in one pot with many ingredients you may already have in your pantry.
- Even the little ones love this soup! It is just that delicious. I mean honestly who doesn’t love lasagna?
How to make Lasagna Soup
Start by browning the Italian Sausage breaking it up as it cooks. When it is about halfway browned add the chopped onion and cook until the sausage is browned and onion is soft. Now reduce the heat to low and add the garlic, parsley, oregano, basil, thyme, and crushed red pepper stirring and cooking for about 1 minute. Then add the the fire roasted tomatoes and crushed tomatoes. Next whisk together the tomato paste and about 1/2 cup of the chicken broth to smooth and thin it out. Now whisk it into the soup along with the remaining 5 1/2 cups chicken broth.
Bring the soup to a simmer and add the lasagna noodles breaking them up into bite size pieces as you add them. Don’t worry they don’t have to be perfect. Now cook the soup until the noodles are tender. In a separate bowl combine the ricotta, mozzarella, Parmesan and a little bit of parsley. Finally when ladling the soup into bowls top with about 1/4 cup of the sweet cheese mixture. If desired sprinkle with chopped fresh parsley or basil.
Recipe Notes and Tips
- If you can not find bulk Italian Sausage simply buy Italian sausage links and cut the casings off with kitchen scissors.
- I like to whisk the tomato paste with a little of the broth so that it blends in to the soup well.
- Chicken stock or vegetable stock can be substituted for the chicken broth.
- Use whole milk ricotta and whole milk mozzarella cheese. They are just so delicious!
- Do you like everything with a little heat and spice? Then simply add a little more crushed red pepper or a few pinches of ground cayenne pepper.
- If you know that you will be reserving a portion of the soup for leftovers simply remove that amount of soup before adding the pasta or the cheese. Set aside a percentage of uncooked lasagna noodles (in the pantry) and mixed cheese (in the refrigerator). They can then be added when you reheat the leftover soup on the stovetop.
- The cheese mixture and the leftover soup will stay good for at least 5 days as long as the sausage was not close to expiration upon cooking.
Other soup recipes to try!
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PrintLasagna Soup
This delicious family friendly Lasagna Soup brings it all together with Italian Sausage, crushed tomatoes, lasagna noodles and a perfect blend of spices all in one pot. In less than thirty five minutes you have can have a memorable meal with wholesome all natural ingredients.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: soup
- Method: stovetop
- Cuisine: Italian
Ingredients
- 1 lb Italian Sausage
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 1/2 teaspoon dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried thyme leaves
- ¼ crushed red pepper
- 1 can (14.5 ounces) fire roasted tomatoes
- 1 can (15 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 6 cups low sodium chicken broth
- 6 lasagna noodles broken into bite size pieces
- 8 ounces ricotta cheese
- 1 cup shredded mozzarella
- ¼ cup grated Parmesan cheese
- Italian parsley or basil chopped for garnish
Instructions
- In a Dutch Oven over medium heat brown the Italian Sausage. When it is halfway browned add the onion and cook until the sausage is browned and the onion is soft. Reduce the heat to low and add garlic, 1 teaspoon parsley, oregano, basil, thyme, and crushed red pepper; stirring and cooking for 1 minute. Stir in the fire roasted tomatoes and crushed tomatoes.
- Whisk together the tomato paste and 1/2 cup of the chicken broth. Whisk it into the soup along with remaining 5 1/2 cups chicken broth.
- Bring the soup to a simmer and add the lasagna noodles. Cook the soup until the noodles are tender; 20-22 minutes.
- In a medium bowl combine the ricotta, mozzarella, Parmesan and 1/2 teaspoon dried parsley. Top each bowl with 1/4 cup cheese mixture. If desired top with chopped fresh parsley or basil.
Notes
- If you can not find bulk Italian Sausage simply buy Italian sausage links and cut the casings off with kitchen scissors.
- I like to whisk the tomato paste with a little of the broth so that it blends in to the soup well.
- Chicken stock or vegetable stock can be substituted for the chicken broth.
- Use whole milk ricotta and whole milk mozzarella cheese. They are just so delicious!
- Do you like everything with a little heat and spice? Then simply add a little more crushed red pepper or a few pinches of ground cayenne pepper.
- If you know that you will be reserving a portion of the soup for leftovers simply remove that amount of soup before adding the pasta or the cheese. Set aside a percentage of uncooked lasagna noodles (in the pantry) and mixed cheese (in the refrigerator). They can then be added when you reheat the leftover soup on the stovetop.
- The cheese mixture and the leftover soup will stay good for at least 5 days as long as the sausage was not close to expiration upon cooking.
Keywords: how do you make lasagna soup, best lasagna soup recipe, lasagna stew
