Easy Lasagna Soup

This Easy Lasagna Soup recipe is made with Italian chicken sausage, crushed tomatoes, Italian seasoning and broken lasagna noodles. What makes this soup really amazing is the ricotta, parmesan and mozzarella mixture that you add to the bowls of soup just before serving. It’s SO good!

Our lasagna soup comes together in about 35-40 minutes and requires little effort and minimal clean up. It’s a great soup to make any night of the week. 

To make this soup, we start off by cooking the sausage in a large Dutch oven. While the sausage is browning, we cook the broken lasagna noodles in a pot of boiling water. A lot of people like to just add uncooked noodles directly to soup broth to cook, but we like cooking the noodles separately. Adding uncooked noodles soup to cook can change the flavor of the soup by adding a starchy flavor, and it can also change consistency of the broth making it a little thicker. So it’s an extra step to cook the pasta separately and you’ll dirty a second pot, but we think its worth it.

Why You’ll Love This Recipe

• Flavor. This is the best lasagna soup! It has an amazing flavor! Your whole family will love it! 
• Quick and Easy. It’s a pretty quick and easy soup to pull together.

Lasagna Soup Recipe Ingredients

• Extra-virgin olive oil. We use it to cook the sausage and saute the aromatics with.
• Aromatics. A simple combination of onion and garlic.
• Sausage. We use hot Italian chicken sausage for this recipe but you can use mild if you prefer. 
• Seasoning. Perfectly seasoned with dried oregano, Italian seasoning, fennel seeds, red pepper flakes and Turkish bay leaves. Be sure to use Turkish bay leaves (they have a much better flavor than regular bay leaves).
• Crushed Tomatoes. Use canned crushed tomatoes. 
• Broth. We use low-sodium chicken broth for this soup.
• Ricotta Cheese Topping. This is a mix of ricotta, mozzarella and parmesan cheese to add by heaping spoonfuls to each bowl of the soup just before serving. It makes the soup rich and creamy and it adds another layer of flavor to this already amazing lasagna soup.

Find printable recipe with the measurements below.

Variations

• Add zucchini, yellow squash or spinach if you want to sneak in some veggies.
• Use turkey sausage instead of chicken sausage or use 1/2 pound ground turkey and 1/2 pound turkey (or chicken) sausage.

How To Make Lasagna Soup

1. Brown Sausage. Heat oil in a large Dutch oven. Add the sausage to the pan (be sure to remove the outer casing first) and break the links up with a wooden spoon or spatula. Cook over medium-low heat for 7-10 minutes. Transfer the sausage to a bowl and set aside.
2. Cook Noodles. While the sausage is browning, cook the broken lasagna noodles in a pot of salted water. Under cook the noodles by 3 minutes because they will continue to soften when added to the soup. Lightly rinse the noodles to prevent them from sticking together. Or toss the noodles with a little olive oil to prevent them from sticking together.
3. Add Aromatics. Transfer the sausage to a bowl. Add more oil to the pot if needed, then stir in the onions and sauté for approximately 5 minutes or until they’re golden and tender. Add the garlic and sauté for another 2-3 minutes.
4. Add Seasoning. Stir in the seasoning.
5. Add Tomatoes and Broth. Return the sausage to the pot and stir. Pour in the crushed tomatoes, broth and bay leaves. Bring to a boil, then reduce heat to low simmer and place lid on the pot.  Simmer for about 15-20 minutes, then add the cooked lasagna noodles and cook another 5 minutes.
6. Make Ricotta Cheese Topping. In a medium size bowl, mix together the ricotta mozzarella and parmesan cheese together. You’ll add a heaping spoonful to each bowl of soup before serving.
7. Enjoy. Discard bay leaves and ladle the soup into bowls and add a big heaping spoonful of the ricotta cheese topping to the top of the soup.

Storing Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator. If properly stored, the leftover soup should last 2-3 days.

Serving Suggestions

• Salad. Serve this lasagna soup with a big leafy green salad. Try our Lemon Parmesan Lettuce Salad, Garden Salad, Lemon Arugula Salad, Everyday Mediterranean Salad, or our Italian Salad.
• Bread. Bread is always great to serve with soup. Try our Italian Garlic Bread, or simply serve it with a fresh baguette or French bread to sop up the broth with.

More Soup Recipes

• Sausage Kale Tortellini Soup
• Zuppa Toscana Soup
• Italian Sausage Soup
• Sausage Lentil Soup
• Chicken Rice Soup
• Tuscan White Bean Soup
• Italian Lentil Soup

Continue to Content

Print

Yield: 4 Servings

Easy Lasagna Soup

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

This Easy Lasagna Soup recipe is made with Italian chicken sausage, crushed tomatoes, Italian seasoning and broken lasagna noodles. What makes this soup really amazing is the ricotta, parmesan and mozzarella mixture that you add to the bowls of soup just before serving. It's SO good!

Ingredients

• 3-4 tablespoons extra-virgin olive oil
• 1 pound Italian chicken sausage (hot or mild), casings removed
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1-1/2 teaspoons dried Italian seasoning
• 1 teaspoon dried oregano
• 1/2 teaspoon dried fennel
• 1/4 teaspoon red pepper flakes
• 2 Turkish bay leaves
• 2 14-ounce cans crushed tomatoes
• 2 14-ounce cans low-sodium chicken broth
• 8-10 lasagna noodles, broken into 2-inch pieces
• 1 cup ricotta cheese
• 3/4 cup parmesan cheese, finely grated
• 1/2 cup mozzarella, finely grated

Instructions

1. Heat oil in a large Dutch oven. Add the sausage to the pan (be sure to remove the outer casing first) and break the links up with a wooden spoon or spatula. Cook over medium-low heat for 7-10 minutes. Transfer the sausage to a bowl and set aside.
2. While the sausage is browning, cook the broken lasagna noodles in a pot of salted water. Under cook the noodles by 3 minutes because they will continue to soften when added to the soup. Lightly rinse the noodles to prevent them from sticking together. Or toss the noodles with a little olive oil to prevent them from sticking together.
3. Transfer the sausage to a bowl. Add more oil to the pot if needed, then stir in the onions and sauté for approximately 5-7 minutes or until they're golden and tender. Add the garlic and sauté for another 2-3 minutes. Stir in the seasoning.
4. Return the sausage to the pot and stir. Pour in the crushed tomatoes, broth and bay leaves. Bring to a boil, then reduce heat to low simmer and place lid on the pot.  Simmer for about 15-20 minutes, then add the cooked lasagna noodles and cook another 5 minutes.
5. While the soup simmers, in a medium bowl mix together the ricotta cheese with the grated mozzarella and parmesan cheeses. Keep refrigerated until you're ready to serve the soup. You'll add a big heaping spoonful of the cheese mixture to each bowl of soup just before serving.
6. Garnish with extra grated parmesan cheese, chopped parsley or basil leaves if you like.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 643Total Fat: 37gSaturated Fat: 17gUnsaturated Fat: 20gCholesterol: 190mgSodium: 2434mgCarbohydrates: 19gFiber: 2gSugar: 5gProtein: 57g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.