Hearty Lasagna Soup Recipe: A Rustic One-Pot Comfort (Print Version)

Lasagna Soup Recipe brings rich, savory flavors of classic lasagna into a cozy bowl. My simple, rustic version is perfect for busy weeknights and big smiles.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: Meat-based

# Ingredients:

→ Base Ingredients

01 - 1 tbsp olive oil
02 - 1 lb ground Italian sausage (mild or hot)
03 - 1 large yellow onion, chopped
04 - 4-5 cloves garlic, minced
05 - 28 oz can crushed tomatoes
06 - 6 cups chicken broth
07 - 6-8 lasagna noodles, broken into 1-2 inch pieces

→ Flavor Builders

08 - 1 tsp dried oregano
09 - 1/2 tsp red pepper flakes (or more, to taste)
10 - Salt and freshly ground black pepper, to taste

→ Cheese & Finishers

11 - 15 oz container ricotta cheese
12 - 1/2 cup grated Parmesan cheese, plus more for serving
13 - 1/4 cup fresh basil leaves, torn or chopped, for serving

→ Optional Add-ins

14 - A handful of fresh spinach, stirred in at the end
15 - Chopped bell peppers or carrots, added with the onion

# Instructions:

01 - Alright, get your big pot, a Dutch oven is perfect for this Lasagna Soup Recipe. Heat it over medium-high heat. Toss in your ground Italian sausage and break it up with a spoon. You want it nicely browned, no pink bits left. While that’s doing its thing, I usually chop my onion and mince my garlic. Once the sausage is cooked, drain off most of the fat, but leave a little for flavor! Then, add your chopped onion and cook until it's softened and translucent, maybe 5-7 minutes. It'll start to smell amazing, like the start of something truly good.
02 - Now, stir in that minced garlic, and let it cook for just about a minute until it’s fragrant. Seriously, don't let it burn; burnt garlic is a tragedy! Next, pour in your crushed tomatoes, chicken broth, dried oregano, and red pepper flakes. Give it a good stir. Bring this whole concoction to a gentle boil, then reduce the heat to a simmer. Let it bubble away for at least 15-20 minutes. This is where all those flavors really get to know each other and deepen. I usually put a lid on it, slightly ajar, to prevent splatters.
03 - Okay, here’s the fun part for our Lasagna Soup Recipe! Break your lasagna noodles into bite-sized pieces—I usually go for 1-2 inch chunks. Don't worry about perfection; rustic is the vibe. Stir them into the simmering soup. Cook for about 8-10 minutes, or until the noodles are al dente. Keep an eye on them; you don't want mushy noodles! They should have a slight chew. Stir occasionally so they don’t stick to the bottom of the pot. This step always makes my kitchen smell like a nonna's house!
04 - While the noodles are cooking, grab a small bowl. Dollop in your ricotta cheese and add a generous pinch of salt and pepper. Give it a gentle stir. This isn't just for topping; we're going to swirl it into the soup. It's what gives that signature creamy, cheesy lasagna experience. Sometimes I add a tiny bit of fresh parsley to the ricotta too, just for a little extra something.
05 - Once the noodles are cooked, remove the pot from the heat. Stir in about half of your grated Parmesan cheese. Taste it! Does it need more salt? A little more pepper? Adjust to your liking. Ladle the hot Lasagna Soup Recipe into bowls. This is where the magic happens. Dollop a generous spoonful of the seasoned ricotta cheese into each bowl. It’ll start to melt and get all gooey and wonderful. Then, sprinkle with more fresh Parmesan and torn fresh basil leaves. So simple, so good.
06 - Seriously, take a moment to admire your handiwork. The steam rising, the vibrant colors, that incredible smell. Serve your Lasagna Soup Recipe immediately. It’s best when piping hot and the cheese is still melting. This dish is meant to be savored, maybe with a piece of crusty bread for dipping. It’s messy, it’s comforting, and it’s everything good about lasagna without the fuss. My family always goes quiet when they eat this, which is the highest compliment, honestly.

# Notes:

01 - Always break your lasagna noodles into uneven, smaller pieces; they cook better and are easier to eat in a soup!
02 - Don't overcook the noodles, or they'll turn to mush. Keep an eye on them, seriously.
03 - Freshly grated Parmesan is a game-changer here; the pre-shredded stuff just doesn't melt right.
04 - For an extra layer of flavor, try browning some pancetta or bacon with the sausage. It’s a game-changer!

# Equipment Needed:

01 - Large Dutch oven or heavy-bottomed pot
02 - wooden spoon
03 - cutting board
04 - knife
05 - measuring cups and spoons
06 - small mixing bowl

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 25g
Total Carbohydrate: 35g
Protein: 28g

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