Italian Lasagna Soup

If you ask me, lasagna soup is pure comfort food magic.

This hearty one-pot meal brings all the flavors of classic lasagna without the fuss of layering and baking. Tender pasta mingles with rich tomato broth, Italian sausage, and plenty of melted cheese.

It’s loaded with familiar ingredients like garlic, onions, and herbs that fill your kitchen with that cozy Italian aroma. A dollop of ricotta and fresh basil on top make each bowl feel like a warm hug.

It’s the kind of soup that feeds a crowd and tastes even better the next day, perfect for busy weeknights when you want something satisfying.

What Kind of Italian Sausage Should I Use?

You can use either sweet or spicy Italian sausage for this soup, depending on your heat preference. Sweet Italian sausage gives you all that great fennel and herb flavor without any kick, while spicy adds a nice warmth that pairs well with the tomatoes.

If you can only find regular ground pork sausage, that’ll work too, though you might want to add a pinch of fennel seeds and extra Italian seasoning to get that authentic Italian flavor.

For the best results, buy sausage that’s still in casings and remove it yourself rather than pre-ground, as it tends to have better texture and flavor.

Options for Substitutions

This comforting soup is really forgiving when it comes to swaps and substitutions:

• Italian sausage: Ground beef, turkey, or chicken work great here. If using plain ground meat, add an extra 1/2 teaspoon of Italian seasoning and a pinch of fennel seeds to mimic that sausage flavor.
• Beef broth: Chicken broth or vegetable broth are perfect substitutes. The soup will taste just as good, maybe even a bit lighter.
• Lasagna noodles: Any pasta shape works – penne, rigatoni, or even regular spaghetti broken into pieces. Just stick to the same cooking time on the package directions.
• Fresh basil: Dried basil works fine – use about 1 teaspoon instead of the fresh tablespoons. You can also try fresh oregano or parsley for a different herb note.
• Crushed tomatoes: Diced tomatoes or tomato sauce work well. If using sauce, you might want to add a bit less water to keep the right consistency.
• Cheese toppings: Mix and match any Italian cheeses you have – Romano instead of parmesan, or even cream cheese stirred in for extra richness.

Watch Out for These Mistakes While Cooking

The biggest mistake when making lasagna soup is adding the broken noodles too early, which can lead to mushy, overcooked pasta that falls apart in your bowl – wait until the last 10-12 minutes of cooking time to add them so they stay perfectly al dente.

Another common error is not browning the Italian sausage properly before adding other ingredients, so make sure to break it up well and let it develop a nice golden color for the best flavor.

Don’t forget to taste and adjust your seasoning at the end, especially the salt, since the beef broth and cheese toppings can vary in saltiness, and always add the fresh basil during the last few minutes of cooking to preserve its bright flavor.

If your soup seems too thick, simply add more broth or water gradually until you reach your preferred consistency.

What to Serve With Lasagna Soup?

This hearty soup is practically a meal on its own, but a warm slice of garlic bread or crusty Italian bread is perfect for soaking up all that rich, tomatoey broth. I love serving it with a simple Caesar salad or mixed greens with Italian dressing to balance out all the comfort food goodness. If you want to make it even more filling, try pairing it with some buttery breadsticks or focaccia bread. The soup is so satisfying that you really don’t need much else, but these sides help round out the meal nicely.

Storage Instructions

Refrigerate: This lasagna soup keeps really well in the fridge for up to 4 days in a covered container. The flavors actually get better after a day or two, so it’s perfect for meal prep. Just keep in mind that the noodles will continue to absorb the broth, so you might need to add a splash of water or broth when reheating.

Freeze: You can freeze this soup for up to 3 months, but I’d recommend freezing it without the noodles if possible. The pasta can get a bit mushy after freezing, so it’s better to cook fresh noodles when you reheat. If you do freeze it with noodles, just know the texture will be softer.

Warm Up: Heat your soup gently on the stovetop over medium-low heat, stirring occasionally until it’s hot throughout. You can also use the microwave, but stir it every minute or so to heat evenly. Add a little extra broth or water if it seems too thick, and don’t forget to top with fresh cheese!

 

Preparation Time	10-15 minutes
Cooking Time	30-40 minutes
Total Time	40-55 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2300
• Protein: 90-110 g
• Fat: 90-110 g
• Carbohydrates: 170-200 g

Ingredients

For the soup:

• 1/2 medium yellow onion (chopped into 1/4-inch pieces)
• Salt and pepper to taste
• 1 cup water
• 1 lb Italian sausage (remove from casing)
• 1/4 tsp Italian seasoning
• 10 sheets dry lasagna pasta (broken into 1-2 inch pieces)
• 1 to 2 tbsp fresh basil (torn just before serving for best flavor)
• 1 can crushed tomatoes (I use San Marzano)
• 4 cups beef stock
• 4 garlic cloves (freshly minced)

For serving:

• Shredded mozzarella cheese (whole milk variety gives better texture)
• Grated Parmigiano-Reggiano (freshly grated preferred)
• Ricotta cheese (room temperature)

Step 1: Prepare the Aromatics and Brown the Sausage

• 1 lb Italian sausage
• 1/2 medium yellow onion
• 4 garlic cloves

First, we’ll build our flavor base.

In a large pot or Dutch oven, brown the Italian sausage over medium-high heat, breaking it up with a spoon as it cooks.

Once the sausage is cooked through and lightly browned, drain off any excess fat.

Add the chopped yellow onion and cook until softened, about 4-5 minutes, then stir in the minced garlic for another minute until fragrant.

I always make sure these aromatics are well-sautéed because they lay a delicious foundation for the soup.

Step 2: Simmer the Soup Base with Noodles

• 1 can crushed tomatoes
• 4 cups beef stock
• 1 cup water
• 1/4 tsp Italian seasoning
• 10 sheets dry lasagna pasta

Next, pour in the crushed tomatoes, beef stock, and water, stirring well to combine with the browned sausage and aromatics.

Add the Italian seasoning and bring the mixture to a rolling boil.

Once boiling, add the broken lasagna noodles, stirring occasionally to prevent sticking.

Reduce the heat and simmer gently for about 15 minutes, or until the pasta is tender and cooked through.

Step 3: Season and Finish the Soup

• 1 to 2 tbsp fresh basil
• Salt and pepper to taste

Once the pasta is tender, stir in the fresh basil, tasting and adjusting the seasoning with salt and pepper as needed.

I find that a good pinch of salt here really brings all the flavors forward and brightens the soup.

Keep it warm until ready to serve, ensuring all the flavors meld together nicely.

Step 4: Prepare for Serving and Garnish

• Ricotta cheese
• Grated Parmigiano-Reggiano
• Shredded mozzarella cheese

Right before serving, have your cheeses ready for individual garnishing.

Place dollops of room temperature ricotta cheese, a generous sprinkle of freshly grated Parmigiano-Reggiano, and a handful of shredded mozzarella into each bowl of hot soup.

The residual heat will soften the cheeses beautifully.

I love serving this with a side of crusty garlic bread to soak up all the delicious broth!