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A bowl of lasagna soup with ruffled noodles, a spoonful of ricotta, melted mozzarella and fresh basil

Easy Lasagna Soup

A one pot soup with Italian sausage, tomatoes and lasagna noodles, topped with ricotta and melted mozzarella.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian-American
Calories: 520
Ingredients Method Notes

Ingredients
  

Soup
  • 1 pound bulk Italian sausage mild or hot (450 g)
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 28-ounce can crushed tomatoes (794 g)
  • 1 cup marinara sauce (240 ml)
  • 4 cups low sodium beef or chicken broth (960 ml)
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes optional
  • 1/2 teaspoon salt plus more to taste
  • 1/4 teaspoon black pepper
  • 8 dry lasagna noodles broken into 1 to 2 inch pieces
Cheese topping
  • 1 cup whole milk ricotta (240 g)
  • 1/4 cup grated Parmesan (25 g)
  • 2 tablespoons chopped fresh parsley
  • 1 cup shredded mozzarella (115 g)
  • fresh basil for serving

Method
 

Make the soup
  1. In a large Dutch oven over medium-high heat, cook the sausage and onion, breaking up the meat, until browned and the sausage reaches 160°F (71°C), about 7 minutes. Drain excess fat.
  2. Stir in the garlic and tomato paste and cook for 1 minute until fragrant.
  3. Add the crushed tomatoes, marinara, broth, basil, oregano, red pepper flakes, salt and pepper. Bring to a boil.
  4. Stir in the broken lasagna noodles, reduce the heat to a simmer and cook, stirring often, for 12 to 14 minutes until the noodles are tender. Add a splash of broth if the soup gets too thick.
Top and serve
  1. Mix the ricotta, Parmesan, parsley and a pinch of salt in a small bowl.
  2. Ladle the soup into bowls, top with a spoonful of the ricotta mixture and a handful of mozzarella, and garnish with fresh basil.

Notes

Make ahead: Refrigerate leftovers for up to 4 days and add a splash of broth when reheating to 165°F (74°C).
Freezing: Freeze the soup without noodles for up to 3 months and cook fresh noodles after thawing.
Nutrition is an estimate per serving, including the cheese topping.