Skip the hour-long bake and the sink full of dishes—this is lasagna flavor without the drama. Imagine a rich, cheesy, tomato-kissed bowl that tastes like Nonna secretly moved into your kitchen, minus the unsolicited advice. This lasagna soup recipe is fast, hearty, and unapologetically comforting.
It’s the meal you make when you want applause from hungry people in 30 minutes. Budget-friendly, kid-approved, and yes, it tastes even better tomorrow.
What Makes This Recipe Awesome
- One pot, minimal cleanup: Everything simmers together for big flavor and low effort.
- All the lasagna vibes: Tomato, herbs, noodles, and melty cheese—just in a spoonable format.
- Flexible and forgiving: Swap meats, use gluten-free noodles, or go vegetarian with ease.
- Fast: On the table in about 30 minutes. Perfect for weeknights or “I forgot to plan” nights.
- Meal-prep friendly: The broth deepens in flavor overnight, and it reheats like a champ.
What Goes Into This Recipe – Ingredients
- 1 lb (450 g) Italian sausage (mild or hot; sub ground turkey or beef if preferred)
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 (28 oz) can crushed tomatoes
- 6 cups chicken or vegetable broth
- 1.5 tsp Italian seasoning (or a mix of oregano, basil, thyme)
- 1/2 tsp red pepper flakes (optional, for a little heat)
- 8–10 lasagna noodles, broken into bite-size pieces (or use mafalda or bowties)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella
- 1/4 cup grated Parmesan, plus more for serving
- 2 tbsp olive oil
- Salt and black pepper, to taste
- Fresh basil or parsley, chopped, for garnish
Instructions
- Brown the meat: Heat olive oil in a large pot over medium-high.
Add sausage, breaking it up, and cook until browned, 5–7 minutes. Drain excess fat if needed.
- Sweat the aromatics: Add onion and a pinch of salt. Cook 3–4 minutes until translucent.
Stir in garlic for 30 seconds until fragrant.
- Build the base: Add tomato paste and cook 1 minute to caramelize slightly. Stir in crushed tomatoes, broth, Italian seasoning, and red pepper flakes. Bring to a boil.
- Add noodles: Reduce to a lively simmer.
Stir in broken lasagna noodles. Cook 10–12 minutes, stirring occasionally so they don’t stick, until al dente. Season with salt and pepper.
- Make the “cheesy dollop” mix: In a bowl, combine ricotta, mozzarella, and Parmesan.
Season with a pinch of salt and pepper. This becomes your melty topper.
- Finish and serve: Ladle soup into bowls. Top each with a generous scoop of the cheese mixture.
Garnish with basil or parsley and extra Parmesan. Slurp respectfully (or not).
Preservation Guide
- Fridge: Store soup (without the cheese topping) in an airtight container for 3–4 days. Keep the cheese mixture separate.
- Freezer: For best texture, freeze the broth without noodles up to 3 months.
Cook fresh noodles when reheating.
- Reheat: Warm gently on the stovetop over medium, adding a splash of broth or water if too thick. Add cheese mixture just before serving.
What’s Great About This
- Portion control without sadness: Bowls beat squares when feeding a crowd.
- Balanced comfort: Protein, carbs, and a tomato base—cozy but not a food coma.
- Customizable heat level: Red pepper flakes = your throttle. Family-friendly or fire-breathing—your call.
Avoid These Mistakes
- Overcooking noodles: They’ll keep softening as the soup sits.
Aim for al dente.
- Adding cheese too early: Stirring cheese into the pot can make it stringy. Add to bowls instead.
- Skipping tomato paste: That 1 minute of browning adds depth. Don’t rush it.
- Not salting in layers: Season meat, then soup, then adjust at the end.
Bland soup is a crime, IMO.
Different Ways to Make This
- Vegetarian: Use mushrooms or plant-based sausage. Swap in veggie broth.
- Creamy version: Stir in 1/2 cup heavy cream at the end for a richer finish.
- Lean and light: Use ground turkey and whole-wheat or chickpea pasta.
- Pesto twist: Swirl in 1–2 tablespoons of pesto before serving for herby zip.
- Slow cooker: Brown meat and aromatics first. Add to slow cooker with tomatoes, broth, and seasoning on Low for 4–6 hours; add noodles for the last 30 minutes.
FAQ
Can I use a different pasta shape?
Yes.
Mafalda, bowties, rotini, or broken spaghetti work. Just adjust cook time based on the package directions.
How do I prevent soggy noodles in leftovers?
Cook the noodles separately and add to bowls when serving. For big batches, store noodles and soup in separate containers.
Is ricotta mandatory?
Nope.
Cottage cheese blended until smooth is a solid swap. You can also use mascarpone for extra richness.
Can I make it gluten-free?
Absolutely. Use gluten-free pasta and confirm your broth and sausage are GF-friendly.
How can I add more veggies?
Stir in chopped spinach, zucchini, or bell peppers.
Add quick-cooking greens in the last 2–3 minutes so they stay vibrant.
What if my soup is too thick?
Add broth or water, 1/4 cup at a time, until it hits your preferred consistency. Adjust salt afterward.
My Take
This lasagna soup recipe easy is the exact kind of weeknight win most people overcomplicate. It’s generous on flavor, light on effort, and flexible enough to suit whatever’s in your pantry.
Keep the noodles al dente, crown each bowl with that cheesy dollop, and you’ll have a “why don’t we make this more often?” moment—guaranteed. FYI: it’s even better the next day, if it lasts that long.