Easy Lasagna Soup Recipe

Ben Carraoli

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.

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Prep Time 10

Cook Time 30

Servings: 6

Ingredients Method Notes

Ingredients

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.

Method

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.
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.
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.

Notes

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.