Lasagna Soup Italian Flavors

This Lasagna Soup is everything I crave when I want cozy Italian flavors without the fuss of layers and baking dishes. It packs all the comfort of classic lasagna into one pot and comes together with less mess and more weeknight appeal.

My family requests this soup the moment the weather cools off. One snowy Saturday I made it on a whim and now it is the go to for cold days.

Ingredients

• Lasagna noodles: broken into bite sized pieces for those classic chewy edges and soft centers look for high quality durum wheat noodles
• Italian sausage: brings hearty savory depth you can choose mild or spicy depending on your preference and pick sausage with visible marbling for the most flavor
• Yellow onion and garlic: give a sweet aromatic backbone go for onions that feel heavy for their size and without blemishes
• Tomato paste: for concentrated rich tomato flavor choose deep red paste in small cans for freshness
• Dried basil and dried oregano: deliver that Italian herb note seek out fresh smelling dried herbs that are bright and not dusty
• Crushed red pepper flakes: add gentle background heat you can adjust this to your spice preference
• Low sodium chicken broth: keeps the soup from getting too salty opt for good quality broth or homemade if possible
• Crushed tomatoes: make up the body of the soup pick cans with no added sugar or unnecessary ingredients for a purer tomato taste
• Whole milk ricotta cheese: brings creaminess and that lasagna signature look for ricotta with only milk and salt on the label
• Parmesan cheese: for nutty sharpness grate by hand from a block for the best flavor
• Mozzarella cheese: that stretchy melty finish choose low moisture whole milk mozzarella for ideal melt
• Fresh basil leaves: for garnish and a final burst of flavor buy basil with vibrant leaves and no bruising

Step by Step Instructions

Cook the Noodles:

Bring a large pot of salted water to a boil and add broken lasagna noodles. Stir occasionally to prevent sticking and cook until just al dente following package directions. Drain and rinse under cold water to stop cooking and keep the noodles from sticking. Set aside until ready to serve.

Brown the Sausage:

While the noodles cook heat olive oil in a large Dutch oven or heavy pot over medium high heat. Crumble the sausage into the pot and break it up with a wooden spoon. Cook until deeply browned with crispy bits and no pink remains about seven minutes. Use a spoon to discard excess fat if needed.

Build the Flavor Base:

Add chopped onion and garlic right into the pot with the sausage. Stir and cook until the onions turn soft golden and translucent about six minutes. Add the tomato paste dried basil dried oregano and red pepper flakes. Stir constantly until the paste darkens and starts to caramelize which should take about two minutes. This intensifies the flavor.

Simmer the Soup:

Pour in the chicken broth crushed tomatoes and one cup of water. Raise the heat and bring to a gentle boil. Skim off any film or foam from the sausage that rises to the surface for a clearer broth. Lower the heat and let the soup gently simmer without a lid for about fifteen minutes so the flavors meld.

Mix the Cheeses:

While the soup is simmering stir together the ricotta parmesan a sprinkle of kosher salt and a dash of black pepper in a bowl until creamy. This creates the cheesy dollop for topping each serving.

Assemble and Serve:

Add about one cup of the cooked lasagna noodles to each serving bowl. Taste the soup and adjust the seasoning as needed with salt or black pepper. Ladle soup over the noodles in each bowl so they are warmed through. Top with a generous scoop of the ricotta parmesan mixture a handful of mozzarella and torn fresh basil leaves.

Save

My favorite part of this soup is swirling spoonfuls of melty mozzarella and ricotta into each bite. One of my earliest memories is trading my brother for his basil leaves because I have always wanted more with every bowl.

How to Store Leftover Lasagna Soup

For best results store the soup and cooked noodles in separate airtight containers in the refrigerator. This keeps the noodles from getting mushy as they soak up broth. Both will keep well for three to five days. When reheating always add the pasta to the soup right before serving for the freshest texture.

Ingredient Swaps and Add Ins

You can swap the Italian sausage for ground beef or turkey for a lighter option or go for spicy sausage for a kick. Whole milk ricotta gives creaminess but cottage cheese will work as a substitute. If you love veggies add chopped spinach or kale in the last ten minutes of simmering. For a gluten free version use your favorite gluten free pasta.

Save

Serving Suggestions

This soup is hearty enough for a meal on its own but a side of garlic bread or a big green salad makes it even better. I sometimes add extra mozzarella to the top and pop the bowls under the broiler for a minute to get a true lasagna crust effect. Finish with extra black pepper and more basil for a burst of freshness.

A Bit of Lasagna Soup History

Inspired by traditional Italian lasagna but created for cozy kitchens this soup rose in popularity as home cooks looked to simplify the comforting dish. It carries the spirit of Italian comfort food without hours of baking. Every family I know puts its own spin on it so make it truly yours.

Recipe FAQs

→ Can I substitute the Italian sausage?

Yes, ground beef, turkey, or plant-based sausage can be used in place of traditional Italian sausage for varied flavor profiles.

→ How can I prevent the noodles from getting mushy?

Cook noodles separately and add them to individual bowls when serving to maintain their texture.

→ Can I make this soup ahead?

Absolutely. Prepare the soup and noodles separately; combine them right before serving to avoid soggy pasta.

→ What cheeses work best for topping?

A blend of ricotta, Parmesan, and mozzarella gives the most authentic lasagna-like flavor.

→ How should leftovers be stored?

Keep soup and noodles in separate airtight containers in the refrigerator for 3 to 5 days.

→ Is this soup freezer-friendly?

The soup base freezes well, but for best results, add fresh-cooked noodles when reheating.