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A close-up of a white bowl filled with hearty Italian Sausage Soup with pasta, vegetables, and a basil garnish.

Hearty Lazagna Soup

A comforting, deconstructed lasagna in a bowl, this soup captures all the classic flavors with savory sausage, rich tomato broth, tender lasagna noodles, and creamy ricotta, all in one satisfying spoonful.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive Oil
  • 1 lb Ground Italian Sausage mild or hot, casing removed if applicable
  • 1 medium Yellow Onion chopped
  • 3 cloves Garlic minced
  • 28 oz Crushed Tomatoes canned
  • 14.5 oz Diced Tomatoes canned, undrained
  • 4 cups Chicken Broth or vegetable broth
  • 1 cup Water
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1/2 tsp Red Pepper Flakes optional, for heat
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper or to taste
  • 6-8 sheets Lasagna Noodles uncooked, broken into 1-2 inch pieces
  • 5 oz Fresh Spinach optional, roughly chopped
  • 1 cup Ricotta Cheese whole milk recommended
  • 1/4 cup Grated Parmesan Cheese plus extra for garnish
  • 2 tbsp Fresh Parsley chopped, for ricotta topping
  • 1/2 cup Shredded Mozzarella Cheese for garnish
  • 2 tbsp Fresh Basil chopped, for garnish

Equipment

  • Large Dutch Oven or Pot
  • Cutting Board
  • Sharp Knife
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Ladle

Method
 

  1. Heat olive oil in a large Dutch oven or pot over medium-high heat. Add the ground Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess grease and set the sausage aside.
  2. Reduce heat to medium. Add the chopped yellow onion to the pot and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
  3. Stir in the crushed tomatoes, diced tomatoes (undrained), chicken broth, water, dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper. Bring the mixture to a simmer.
  4. Return the cooked Italian sausage to the pot. Add the broken lasagna noodle pieces, stirring gently to ensure they are submerged. Continue to simmer, stirring occasionally, for 10-12 minutes, or until the lasagna noodles are tender but still al dente.
  5. If using, stir in the fresh spinach and cook until wilted, about 1-2 minutes.
  6. While the soup simmers, combine the ricotta cheese, grated Parmesan cheese, and fresh parsley in a small bowl. Season with a pinch of salt and pepper, and mix well.
  7. Ladle the hot lazagna soup into bowls. Top each serving with a dollop of the ricotta cheese mixture, a sprinkle of shredded mozzarella cheese, and fresh chopped basil. Serve immediately and enjoy your hearty lazagna soup!

Notes

For a vegetarian version, omit the Italian sausage and use vegetable broth. You can add extra vegetables like bell peppers or zucchini with the onion for more depth. This soup reheats well; store leftovers in an airtight container in the refrigerator for up to 3-4 days. The noodles will continue to absorb liquid, so you may need to add a splash of broth or water when reheating.