Easy Lasagna Soup
Cozy up with a bowl of Easy Lasagna Soup, a quick, hearty twist on the classic Italian comfort food! This one-pot wonder combines all the rich, savory flavors of traditional lasagna—ground Italian sausage, fragrant herbs, crushed tomatoes, and tender lasagna noodles—served in a satisfying soup form. Ready in just 40 minutes, this recipe is perfect for busy weeknights but feels like an indulgent treat. Each bowl is topped with a luscious blend of ricotta, mozzarella, and Parmesan cheeses, melting into the warm broth for an irresistibly creamy finish. Garnished with fresh parsley, this soup is as visually delightful as it is delicious. Easy to make, packed with flavor, and family-friendly, this lasagna soup has everything you need for the ultimate comfort meal!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage, ground
- 1 onion, diced
- 4 garlic cloves, minced
- 6 cups chicken broth
- 28 ounces crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 8 lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (optional for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the ground Italian sausage and cook until browned, breaking it apart with a spoon, about 5-7 minutes. Drain excess fat if needed.
Stir in the diced onion and cook until softened and translucent, about 3-5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and crushed tomatoes and stir to combine.
Season with dried basil, oregano, parsley, salt, and black pepper. Bring the mixture to a boil.
Once boiling, add the broken lasagna noodles and stir to ensure they don’t stick together.
Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the noodles are tender but still firm, about 10-12 minutes.
In a small mixing bowl, combine the ricotta cheese, shredded mozzarella cheese, and grated Parmesan cheese.
To serve, ladle the soup into bowls and top each serving with a generous spoonful of the cheese mixture.
Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
4631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.9 g | 290% | |
| Saturated Fat | 93.6 g | 468% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 629 mg | 210% | |
| Sodium | 11501 mg | 500% | |
| Total Carbohydrate | 421.0 g | 153% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 42.6 g | ||
| Protein | 239.4 g | 479% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3178 mg | 244% | |
| Iron | 32.9 mg | 183% | |
| Potassium | 5025 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
