Name: Italian Lasagna Soup
Prep time: 15 min
Cook time: 32 min
Total time: 47 min
Cuisine: Italian
Ingredients: 1 lb Italian sausage; 1/2 medium yellow onion, chopped; 4 garlic cloves, minced; 1 can (28 oz) crushed tomatoes; 4 cups beef stock; 1 cup water; 1/4 tsp Italian seasoning; 10 sheets dry lasagna pasta, broken in pieces; 1 to 2 tbsp fresh basil, torn; Salt and pepper, to taste; Ricotta cheese; Grated parmesan cheese; Shredded mozzarella cheese

Why You’ll Love This Recipe

I love how this lasagna soup captures the soul of classic lasagna without all the layering and baking. It’s simple to make on the stovetop in under an hour, yet still feels indulgent and satisfying. The combination of tender pasta, savory sausage, and cheesy toppings hits all the right notes. Plus, it’s a one-pot meal, which means less cleanup for me.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the soup:
1 lb Italian sausage
1/2 medium yellow onion, chopped
4 garlic cloves, minced
1 can (28 oz) crushed tomatoes
4 cups beef stock
1 cup water
1/4 tsp Italian seasoning
10 sheets dry lasagna pasta, broken in pieces
1 to 2 tbsp fresh basil, torn
salt and pepper, to taste

For serving:
ricotta cheese
grated parmesan cheese
shredded mozzarella cheese

Directions

I start by removing the sausage meat from the casings and browning it in a large soup pot over medium-high heat. It takes about 5 minutes, and I make sure to break it up as it cooks. If there’s too much fat, I drain the excess.
Then, I add the chopped onion and garlic to the pot and continue cooking for another 4 to 5 minutes until the onion softens and the garlic becomes fragrant.
Next, I stir in the crushed tomatoes, beef stock, water, Italian seasoning, and broken lasagna noodles. I turn the heat to high, bring the soup to a boil, then reduce it to a gentle simmer, stirring occasionally so the noodles don’t stick.
I let the soup simmer with the lid slightly ajar for about 15 minutes, or until the noodles are tender. Stirring every few minutes really helps keep the pasta from clumping.
Once the noodles are cooked, I stir in the fresh basil and season everything with salt and pepper to taste. I like adding a bit more fresh basil at the end for a fragrant, authentic touch.
To serve, I ladle the soup into bowls and top each one with a spoonful of ricotta, a sprinkle of mozzarella, and some grated parmesan. I always adjust the cheese based on how creamy I want it.

Servings and timing

This recipe makes 4 generous servings.
Prep Time: 15 minutes
Cook Time: 32 minutes
Total Time: 47 minutes
Calories: Approximately 2150 kcal for the full batch (around 537 kcal per serving)

Variations

I sometimes use ground turkey or beef instead of Italian sausage for a lighter option.
For a vegetarian version, I skip the sausage and add sautéed mushrooms or lentils.
To add a spicy kick, I mix in some red pepper flakes or use hot Italian sausage.
I’ve also made this with gluten-free lasagna noodles, and it worked just as well.
If I want a creamier broth, I stir in a splash of heavy cream or a bit of cream cheese at the end.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The noodles can absorb more liquid over time, so I often add a bit of broth or water when reheating. I reheat the soup on the stove over medium heat or in the microwave until hot, stirring occasionally. I recommend storing the cheese toppings separately and adding them fresh when serving.

FAQs

How can I keep the noodles from getting mushy?

I like to cook the soup just until the noodles are al dente. If I know I’ll have leftovers, I sometimes cook the noodles separately and add them to individual servings.

Can I freeze lasagna soup?

Yes, I freeze the soup without the cheese toppings for up to 2 months. I let it cool completely, then transfer it to freezer-safe containers. Thaw overnight in the fridge before reheating.

What type of sausage should I use?

I prefer mild or sweet Italian sausage, but hot Italian sausage adds a nice spicy flavor. If the sausage has casings, I remove them first.

Can I use different pasta shapes?

Absolutely. I’ve made this with rotini, penne, and even broken-up spaghetti. It’s best with pasta that holds sauce well.

What can I use instead of ricotta?

If I don’t have ricotta, I sometimes use cottage cheese or even a dollop of sour cream. It won’t be quite the same, but it still adds creaminess.

Conclusion

Italian Lasagna Soup is a cozy, flavorful twist on the classic baked dish that comes together easily in one pot. I love how it delivers everything I crave about lasagna—rich sauce, hearty meat, tender pasta, and creamy cheese—without the time-consuming prep. It’s perfect for weeknights, meal prep, or whenever I need a bowl of comfort.