Lasagna Soup Recipe — Easy One-Pot Italian Comfort Food

Ratings

Expert Rating

4.7

95% confidence

Final Score

4.7

90% confidence

Category Scores

9.4

Taste

8.5

Difficulty

8.8

Presentation

6.8

Nutrition

9.6

Value

9.2

Instructions

9.0

Ingredients

9.0

Time Accuracy

9.5

Would Make Again

9.1

Overall

Video

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Cooking Timeline

Prep 15 min

Cook 35 min

Step 1 8 min
Step 2 8 min
Step 3 5 min
Step 4 2 min
Step 5 15 min
Step 6 5 min

Ingredients

Servings

Units

Pasta

6 oz lasagna noodles (broken into 2-inch pieces)
1 tbsp kosher salt (for pasta water)

Soup Base

Finishing

1/2 cup half-and-half
1/4 cup Parmesan cheese (finely grated)
1/2 cup fresh basil (chopped, plus extra for garnish)

Cheese Topping

1 cup whole-milk ricotta cheese (for serving)
1/2 cup shredded mozzarella cheese (optional, for serving)
fresh basil leaves (torn, for garnish)

Equipment

Large stockpot For boiling lasagna noodles
Dutch oven or heavy-bottomed soup pot 6-quart or larger recommended
Wooden spoon For breaking up sausage and stirring
Colander For draining pasta
Ladle For serving
Chef's knife and cutting board For chopping onion, garlic, and basil

Instructions

1

Bring a large pot of salted water to a boil. Add broken lasagna noodles and cook for 2 minutes less than the package directions. Drain, toss lightly with olive oil to prevent sticking, and set aside.
8 min
2

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add Italian sausage, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 6 to 8 minutes.
8 min
3

Add chopped onion to the pot and cook until translucent, about 4 minutes. Stir in garlic, oregano, basil, and red pepper flakes. Cook until fragrant, about 30 seconds.
5 min
4

Stir in tomato paste and cook for 1 minute, scraping the bottom of the pot. Add chicken broth and crushed tomatoes. Season with salt and pepper.
2 min
5

Bring to a boil, then reduce heat to medium-low. Partially cover and simmer for 15 minutes, stirring occasionally, until flavors meld and the broth thickens slightly.
15 min
6

Reduce heat to low. Stir in par-cooked noodles, half-and-half, Parmesan, and fresh basil. Simmer 3 to 5 minutes until heated through. Taste and adjust seasoning. Ladle into bowls and top each serving with a spoonful of ricotta, optional mozzarella, and extra basil.
5 min

Nutrition

Calories 491

Protein 21g

Carbs 33g

Fat 31g

Fiber 3g

Sugar 6g

Sodium 812g

Serving Size 1 bowl (about 1 1/2 cups soup plus ricotta topping)

Expert Review

Reviewed by FindEdition Kitchen

Verdict

A weeknight-friendly comfort classic that captures baked lasagna flavor in one pot — rich, hearty, and endlessly customizable.

Pros

Ready in under an hour
One-pot convenience with minimal cleanup
Authentic lasagna flavor with ricotta topping
Easy to scale for families and meal prep
Flexible — works with hot or sweet sausage

Cons

Noodles can soften if stored too long in broth
Higher in sodium and saturated fat from sausage and cheese
Not suitable for strict vegan or gluten-free diets without substitutions

Overview

Lasagna Soup transforms a labor-intensive baked classic into a cozy, one-pot weeknight dinner. Savory Italian sausage, tomato broth, broken lasagna noodles, and a creamy ricotta finish deliver the flavors you expect from lasagna without the oven time.

Taste & Texture

The broth is rich and tomato-forward with layers of garlic, oregano, and sausage fat. Broken noodles provide satisfying chew, while half-and-half and Parmesan add creaminess. A dollop of ricotta on top mimics the layered cheese experience of traditional lasagna.

Technique Notes

Par-cooking noodles separately is the key to perfect texture. Browning sausage thoroughly builds depth, and cooking tomato paste briefly before adding liquid concentrates umami. Finish on low heat to prevent dairy from curdling.

Value & Versatility

Using pantry staples and one pound of sausage feeds six generously at a fraction of the cost of restaurant Italian comfort food. Swap sausage for ground beef, add spinach, or make it vegetarian with minimal changes.

AI Insights

Summary

Easy one-pot lasagna soup with Italian sausage, broken lasagna noodles, tomato broth, half-and-half, Parmesan, and a ricotta cheese topping — ready in 50 minutes and serves 6.

Tips

Par-cook lasagna noodles 2 minutes under package time to prevent mushiness in the broth
Brown sausage completely before adding onions for deeper flavor
Cook tomato paste for 1 minute before adding liquid to build umami
Add half-and-half on low heat and avoid boiling after dairy is added
Serve ricotta at the table so each bowl gets a fresh creamy topping
Use low-sodium broth and adjust salt at the end for better control

Substitutions

Italian sausage → lean ground beef plus 1 tsp Italian seasoning
Half-and-half → heavy cream or whole milk (reduce quantity slightly)
Lasagna noodles → mafalda, campanelle, or other short curly pasta
Chicken broth → beef broth or vegetable broth
Ricotta → cottage cheese blended until smooth
Fresh basil → 1 tsp dried basil added with oregano

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if thickened. For best texture, store noodles separately from broth when possible. Freeze broth base (without noodles and dairy) for up to 3 months.

Pairing

Garlic bread or cheesy breadsticks Simple arugula salad with lemon vinaigrette Chianti or medium-bodied Italian red wine Sparkling water with lemon for a non-alcoholic option

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FAQ

What is lasagna soup?

Lasagna soup is a one-pot dish that combines broken lasagna noodles, Italian sausage, tomato broth, and classic lasagna flavors like ricotta, Parmesan, and basil — delivering lasagna taste without layering and baking.

Can I make lasagna soup ahead of time?

Yes. Prepare the soup base up to 2 days ahead and refrigerate. Cook noodles separately and add them when reheating to prevent mushiness. Store ricotta topping separately and add when serving.

Can I use ground beef instead of Italian sausage?

Yes. Substitute 1 pound lean ground beef and add 1 teaspoon Italian seasoning and 1/2 teaspoon fennel seeds to replicate sausage flavor.

How do I keep the noodles from getting mushy?

Par-cook noodles separately until just under al dente, then add them during the final simmer. Avoid overcooking once noodles are in the broth.

Can I make a vegetarian lasagna soup?

Yes. Omit sausage and use vegetable broth. Add 1 can white beans or sautéed mushrooms for protein, and use plant-based ricotta if desired.

Can I freeze leftover lasagna soup?

Freeze the broth base without noodles and dairy for up to 3 months. Thaw overnight, reheat, then add freshly cooked noodles, half-and-half, and cheese when serving.

What should I serve with lasagna soup?

Garlic bread, a simple green salad with balsamic vinaigrette, or crusty Italian bread pair perfectly with lasagna soup.