Do Share Recipe

Easy Lasagna Soup Recipe | Cheesy, Hearty & Comforting

I just stirred, simmered, and ladled up a big pot of lasagna soup, and let me tell you — it tasted like all the cozy comfort of classic lasagna but in a warm, easy-to-eat bowl. I love that it comes together in about 40 minutes, and it feels like a hug on a chilly evening. There’s something about the mix of savory Italian sausage, tender pasta, rich tomato broth, and melty cheeses that makes it irresistible.

Every spoonful gives you a bit of pasta, meat, and sauce — just like real lasagna — but without the fuss of layering or baking. If you want something simple but deeply comforting, this recipe is a winner every time. You can also enjoy similar cozy flavors in the Veggie Packed Breakfast Tacos Recipe for a morning twist.

Ingredients

Here’s what you need to make my version of lasagna soup (serves about 6 — adjust if you want more or fewer bowls):

1 pound Italian sausage — I use mild sausage; the fat and seasoning give rich flavor to the broth.
½ medium onion, chopped — I like a sweeter onion, but a regular yellow onion works too; it builds the soup’s aromatic base.
4 cloves garlic, minced — garlic adds depth and warmth; freshly minced always tastes better than powder.
1 (28-ounce) can crushed tomatoes — gives the soup a thick, luscious tomato base; crushed tomatoes work better than tomato sauce for texture.
4 cups beef broth — adds savory richness and depth to the broth’s flavor.
1 cup water — balances the broth so the soup isn’t too heavy.
¼ teaspoon Italian seasoning — this little blend adds aromatic flavor without needing several herbs.
10 uncooked lasagna noodles, broken into smaller pieces — these cook right in the soup; the broken pieces make for easy spoonfuls.
1–2 tablespoons torn fresh basil — basil gives a fresh, bright finish that complements the tomato-meat broth.
Salt & pepper to taste — season to bring out all the flavors just right.
Toppings (optional): ricotta cheese, shredded mozzarella, freshly grated Parmesan — these add creaminess and that classic lasagna-style finish.

Note: Serves 6. For a healthy breakfast pairing, I sometimes make Peanut Butter Banana Overnight Oats Recipe to prep ahead while the soup is simmering.

Variations

If you want to mix things up or adjust the soup to your needs, here are some good options:

Swap Italian sausage for ground beef, pork, turkey, or chicken for a milder or leaner version.
Use hot sausage or add red pepper flakes if you prefer a spicier soup.
Switch lasagna noodles with another pasta shape — penne, fusilli, or a gluten-free option work great.
Add chopped spinach or kale near the end for extra greens.
Use dairy-free mozzarella or ricotta if you’re avoiding dairy.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes

Equipment You Need

Large soup pot or Dutch oven — for sautéing and simmering everything in one pot.
Knife and cutting board — to chop your aromatics.
Wooden spoon or ladle — for stirring and serving.
Cheese grater — if using fresh Parmesan or mozzarella.
Measuring cups/spoons — for accurate ingredient portions.

How to Make Easy Lasagna Soup

Brown the sausage and aromatics

Start by adding the sausage to a large pot over medium-high heat. Cook it for about 5 minutes, breaking it apart as it browns. Drain a little fat if needed, but leave some for flavor. Add the chopped onion and garlic, letting them soften and become fragrant for another 4–5 minutes.

Add broth, tomatoes, and pasta

Pour in the crushed tomatoes, beef broth, water, and Italian seasoning. Add the broken lasagna noodles. Turn up the heat until the pot begins to boil, then reduce to a gentle simmer and cook for about 15 minutes. Stir occasionally so the noodles don’t stick to the bottom.

Finish and serve

When the noodles are tender, stir in the fresh basil. Adjust seasoning with salt and pepper. Serve the soup hot, topped with ricotta, mozzarella, and Parmesan for that true lasagna comfort.

Additional Tips for Making This Recipe Better

Here are some things I personally do to make this soup shine:

I always grate cheese fresh — it melts smoother and tastes richer.
I tear basil with my hands instead of cutting to keep the flavor bright.
If the soup thickens as it sits, I add a splash of broth when reheating to bring it back to the perfect consistency.
I let the sausage caramelize a bit before adding onions; it deepens the flavor.

How to Serve Easy Lasagna Soup

I like to serve this soup in deep bowls so every scoop has pasta, meat, and broth. A dollop of ricotta on top melts beautifully, and a sprinkle of Parmesan adds that finishing touch. Fresh basil or parsley gives color and freshness. It pairs wonderfully with garlic bread, a simple salad, or warm dinner rolls.

Nutritional Information

Approximate nutritional values per serving:

Calories: About 496
Protein: About 21 g
Carbohydrates: About 47 g
Fat: About 25 g

Make Ahead and Storage

Refrigerating

Store leftover lasagna soup in an airtight container for 3–4 days. The noodles may absorb some liquid, so expect a thicker consistency. Add a splash of broth when reheating.

Freezing

For best results, freeze the soup without the noodles. Freeze the broth and meat mixture, then cook fresh noodles and stir them in after reheating.

Reheating

Warm gently on the stove over low heat. Add extra broth if needed to thin the soup back to the right texture.

Why You’ll Love This Recipe

Here’s why this lasagna soup quickly becomes a household favorite:

It’s incredibly quick — perfect for busy nights but still feels hearty and homemade.
It’s one-pot, which means easy cleanup and less kitchen stress.
It’s flexible — you can adjust the meat, pasta, cheese, and spices however you like.
It satisfies cravings for classic lasagna without all the layering and baking.
It’s comforting, flavorful, and very crowd-friendly.

Ben Carraoli