Easy Lasagna Soup Recipe - Comforting One-Pot Italian Dinner
This Easy Lasagna Soup captures all the beloved flavors of traditional lasagna in a simple, one-pot format that's perfect for busy weeknights. With layers of Italian sausage, tender pasta, and three types of cheese, every spoonful delivers the comfort you crave.
Why This Lasagna Soup Works
Traditional lasagna requires hours of preparation, from making the sauce to layering ingredients and waiting for it to bake. This soup version eliminates all that complexity while maintaining the essential flavors that make lasagna so beloved. The key is building layers of flavor just like you would in the classic dish, but doing it all in one pot.
The beauty of this recipe lies in its timing and technique. By browning the sausage first, you create a flavorful base that infuses the entire soup. The pasta cooks directly in the seasoned broth, absorbing all those Italian flavors, while the three-cheese blend creates that signature lasagna richness without any of the fuss.
💡 Professional Tip
Break your lasagna noodles into irregular, bite-sized pieces rather than uniform squares. This creates a more authentic texture and makes the soup easier to eat.
Frequently Asked Questions
Yes, but store the pasta separately from the soup base. The soup base can be made up to 3 days ahead and refrigerated. When ready to serve, reheat the base, add the pasta, and cook until tender. This prevents the noodles from becoming mushy.
Absolutely! Penne, rigatoni, or even rotini work well. Just adjust the cooking time according to the pasta package directions. Avoid delicate pasta like angel hair as it may break down too much in the soup.
Remove the soup from heat before adding the ricotta mixture, and add it in small spoonfuls while gently stirring. The residual heat will warm the cheese without causing it to seize or become stringy.
Yes, ground beef works well, but you'll need to add extra Italian seasoning, fennel seeds, or red pepper flakes to replicate the flavor complexity that Italian sausage provides naturally.
The soup is ready when the pasta is tender but still has a slight bite (al dente), and the flavors have melded together. The cheese should be melted and creamy, and the soup should have a rich, tomatoey color throughout.
Serve with crusty Italian bread, garlic breadsticks, or a simple Caesar salad. The soup is quite hearty on its own, so light sides work best to balance the richness.
Yes! Replace the Italian sausage with a mixture of diced mushrooms, zucchini, and bell peppers. Use vegetable broth instead of chicken broth, and add extra Italian herbs for flavor depth.
Store leftovers in the refrigerator for up to 3 days. The pasta will continue to absorb liquid, so add extra broth when reheating. Freeze for up to 3 months, but note that the pasta texture may change slightly.
Recipe Troubleshooting Guide
Pasta Too Mushy
Problem: The lasagna noodles have become too soft and are falling apart in the soup.
Solution: Cook the pasta just until al dente, as it will continue cooking in the hot soup. Next time, consider cooking the pasta separately and adding it just before serving.
Soup Too Thin
Problem: The soup lacks body and seems more like a broth than a hearty soup.
Solution: Simmer uncovered for an additional 5-10 minutes to reduce liquid, or mix 2 tablespoons of tomato paste with a little broth and stir it in for thickness and flavor.
Cheese Separated
Problem: The ricotta or mozzarella has formed clumps or separated in the soup.
Prevention: This happens when cheese is added to soup that's too hot. Remove from heat completely, then gently whisk in a splash of cold milk or cream to help re-emulsify the mixture.
Not Enough Flavor
Problem: The soup tastes bland despite following the recipe exactly.
Recovery: Taste and adjust seasoning with more salt, Italian herbs, or a splash of red wine vinegar to brighten the flavors. Sometimes a pinch of sugar helps balance acidic tomatoes.
Too Greasy
Problem: There's too much fat floating on the surface of the soup from the sausage.
Prevention: Drain excess fat after browning the sausage, leaving just 1-2 tablespoons in the pot. You can also skim fat from the surface with a ladle or use a fat separator.
Flavor Balance
Too Sweet: Add a pinch of salt and a splash of red wine vinegar to balance sweetness from the tomatoes.
Too Salty: Add a diced potato to absorb excess salt, or dilute with additional low-sodium broth and a can of diced tomatoes.
Bland: Boost flavor with additional Italian seasoning, fresh garlic, red pepper flakes, or a parmesan rind simmered in the soup.
Choosing the Right Ingredients
The quality of your ingredients directly impacts the final flavor of this soup. Start with good Italian sausage – look for varieties with fennel, garlic, and herbs already mixed in. Sweet or mild sausage works best, but if you enjoy heat, spicy Italian sausage adds a nice kick. Avoid pre-cooked sausage as it won't develop the same depth of flavor when browned.
For the cheese component, use whole milk ricotta for the creamiest texture, and freshly shredded mozzarella rather than pre-shredded when possible. Pre-shredded cheese contains anti-caking agents that can affect melting. San Marzano tomatoes, while not essential, will elevate the soup's flavor profile significantly compared to standard crushed tomatoes.
Essential Ingredient Notes
- Italian Sausage: Choose sausage with visible herbs and spices. Remove from casings if using links, or buy ground Italian sausage for convenience.
- Lasagna Noodles: Regular lasagna noodles work perfectly – no need for no-boil varieties. Break them into irregular, bite-sized pieces for the best texture.
- Ricotta Cheese: Whole milk ricotta creates the creamiest texture. Let it come to room temperature before adding to prevent temperature shock.
Mastering the Technique
The secret to great lasagna soup lies in building flavors in layers, just like traditional lasagna. Start by properly browning the sausage – don't rush this step. Let it develop a golden-brown crust before breaking it up, as this creates fond (browned bits) that add incredible depth to your soup base. These caramelized proteins become the foundation of your soup's rich flavor.
When adding the pasta, resist the urge to stir too frequently. Let the noodles cook undisturbed for the first few minutes to prevent them from breaking apart. The pasta will absorb the flavored broth as it cooks, becoming more flavorful than pasta cooked in plain water. This technique is what transforms simple soup into something that truly tastes like lasagna.
The Cheese Integration Method
The key to perfectly incorporated cheese is temperature control. Remove the soup from heat completely before adding the ricotta mixture. Add it in small spoonfuls and use a gentle folding motion rather than vigorous stirring. This prevents the proteins in the cheese from seizing and creates those beautiful, creamy pockets that mimic lasagna layers.
Easy Lasagna Soup Recipe - Comforting One-Pot Italian Dinner
📋 Ingredients
Proteins & Dairy
- 1 can (28 oz) crushed tomatoesSan Marzano tomatoes provide the best flavor
- 4 cups chicken brothLow-sodium allows better control of salt levels
- 2 teaspoons Italian seasoningFresh herbs can be substituted using 1 tsp each of dried basil and oregano
- 1 teaspoon saltAdjust to taste based on your broth's sodium content
- 1/2 teaspoon black pepperFreshly ground pepper provides the best flavor
Pantry & Seasonings
- 1 pound ground Italian sausageSweet or mild variety works best for family-friendly flavor
- 1 medium onion, dicedYellow or white onion both work well
- 3 cloves garlic, mincedFresh garlic is essential for authentic Italian flavor
- 8 oz lasagna noodles, broken into piecesBreak into irregular, bite-sized pieces for best texture
- 1 cup ricotta cheeseWhole milk ricotta creates the creamiest texture
- 1 cup shredded mozzarella cheeseFreshly shredded melts better than pre-packaged
- 1/2 cup grated Parmesan cheeseParmigiano-Reggiano provides the most authentic flavor
- 2 tablespoons fresh basil, choppedAdd just before serving for the brightest flavor
Instructions
Step 1: Brown the sausage
In a large pot or Dutch oven, cook the Italian sausage over medium-high heat, breaking it up with a spoon until browned and cooked through, about 6-8 minutes. Don't rush this step – proper browning creates the flavor foundation.
Step 2: Sauté aromatics
Add diced onion to the pot and cook for 3-4 minutes until softened and translucent. Add minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
Step 3: Add liquid ingredients
Stir in crushed tomatoes, chicken broth, Italian seasoning, salt, and pepper. Bring the mixture to a rolling boil, scraping up any browned bits from the bottom of the pot.
Step 4: Cook the pasta
Add broken lasagna noodles to the boiling soup. Reduce heat to medium and simmer for 12-15 minutes, stirring occasionally, until pasta is tender but still has a slight bite.
Step 5: Add cheese mixture
In a small bowl, mix ricotta cheese with half of the mozzarella. Remove soup from heat, then drop spoonfuls of the cheese mixture into the soup and gently stir to create creamy pockets.
Step 6: Finish and serve
Top with remaining mozzarella, Parmesan cheese, and fresh basil. Let stand 2-3 minutes before serving to allow cheese to melt and flavors to settle.
Recipe Notes & Tips
Storage
Store leftovers in the refrigerator for up to 3 days. The pasta will absorb more liquid over time, so add extra broth when reheating. Can be frozen for up to 3 months, though pasta texture may change slightly.
Serving Suggestions
Serve with crusty Italian bread, garlic breadsticks, or a simple green salad. A glass of Chianti or Sangiovese pairs beautifully with the rich Italian flavors.
Variations
Try adding spinach in the last few minutes of cooking, use turkey sausage for a lighter version, or add a splash of heavy cream for extra richness. Vegetarian version works well with mushrooms and zucchini.