Lasagna Soup
Lasagna soup gives you the flavours of a baked lasagna in a single pot and under an hour. Browned Italian sausage, tomato paste and dried herbs build a rich tomato broth, broken lasagna noodles cook right in it, and a cold dollop of seasoned ricotta with melting mozzarella on top stands in for the cheese layers.
By Luca Ferraro
Published
- Prep Time
- 10 mins
- Cook Time
- 35 mins
- Total Time
- 45 mins
- Servings
- 6 servings
How do you make Lasagna Soup?
Brown 450 g Italian sausage until no pink remains, 71°C (160°F). Add onion, garlic, tomato paste, oregano and basil, then a 796 ml can of crushed tomatoes and 1.25 litres of chicken broth. Simmer 10 minutes, add 225 g broken lasagna noodles and cook 10-12 minutes until tender. Stir in spinach and serve topped with ricotta mixed with parmesan, plus shredded mozzarella.
- Total time
- 45 mins
- Calories
- 570 per serving
- Protein
- 30 g
- Yield
- 6 servings
- Difficulty
- Easy
- Method
- Simmering
Ingredients
Soup
Cheese topping
Equipment
Large pot or Dutch oven · Wooden spoon · Small bowl
Quick Directions
Brown the sausage
Heat the olive oil in a large pot over medium-high heat.
Build the flavour
Turn the heat to medium, add the onion and cook for 4-5 minutes until soft.
Simmer the broth
Add the crushed tomatoes and broth, scraping up the browned bits from the bottom of the pot.
Cook the noodles
Return the soup to a steady boil, add the broken noodles and cook for 10-12 minutes, stirring often so they don't stick together or to the pot, until tender.
Mix the topping and serve
While the noodles cook, stir the ricotta, parmesan and pepper together.
Step-by-Step Instructions
Follow these detailed steps to make the perfect lasagna soup.
Brown the sausage
Heat the olive oil in a large pot over medium-high heat. Add the sausage and break it into small pieces. Cook for 6-8 minutes until browned with no pink remaining; sausage is safe at 71°C (160°F). Spoon off all but about 1 tablespoon of the fat.
Build the flavour
Turn the heat to medium, add the onion and cook for 4-5 minutes until soft. Stir in the garlic, tomato paste, oregano, basil and pepper flakes, if using, and cook for 1-2 minutes until the paste darkens.
Simmer the broth
Add the crushed tomatoes and broth, scraping up the browned bits from the bottom of the pot. Bring to a boil, then lower the heat and simmer for 10 minutes.
Cook the noodles
Return the soup to a steady boil, add the broken noodles and cook for 10-12 minutes, stirring often so they don't stick together or to the pot, until tender. Stir in the spinach until it wilts, then taste and add salt.
Mix the topping and serve
While the noodles cook, stir the ricotta, parmesan and pepper together. Ladle the soup into bowls and top each with a spoonful of the ricotta mixture, a handful of mozzarella and torn basil. The heat of the soup melts the mozzarella.
Recipe Tips
- Stir the noodles often for the first few minutes. Broken lasagna pieces tend to stack and stick together.
- The noodles keep absorbing broth as the soup sits. If you plan on leftovers, cook the noodles separately and add them to each bowl.
- Mafalda, campanelle or other ruffled short pasta work in place of broken lasagna noodles.
Variations
- Use 450 g lean ground beef, or half beef and half sausage, cooked until it reaches 71°C (160°F).
- Vegetarian: skip the sausage, use vegetable broth and add 225 g browned mushrooms and a can of drained white beans.
- Creamy lasagna soup: stir 125 ml (1/2 cup) heavy cream into the soup just before serving.
Nutrition (per serving)
| Calories | 570 |
|---|---|
| Protein | 30 g |
| Carbs | 43 g |
| Fat | 30 g |
| Saturated fat | 12.8 g |
| Fibre | 4.6 g |
| Sugar | 9 g |
| Sodium | 1400 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate the soup and cheese topping in separate airtight containers within 2 hours for up to 4 days. The noodles soften and absorb broth over time.
- Freezer
- Freeze the soup without noodles or cheese for up to 3 months, then cook fresh noodles in it when reheating.
- Reheat
- Reheat in a pot over medium heat with a splash of broth or water, stirring, until hot to 74°C (165°F), then add the toppings.
Lasagna Soup FAQs
What noodles do you use for lasagna soup?
Regular lasagna noodles broken into 4-5 cm pieces give the most lasagna-like result. Ruffled short shapes such as mafalda or campanelle also work and cook in about the same time.
Can I make lasagna soup with ground beef?
Yes. Use 450 g lean ground beef and add an extra 1/2 teaspoon each of dried oregano and fennel seeds for the flavour Italian sausage usually brings. Cook the beef until it reaches 71°C (160°F).
How do you keep the noodles in lasagna soup from getting mushy?
Cook them just until tender and serve the soup right away. For leftovers, boil the noodles separately and add them to each bowl, so they don't soak up the broth overnight.
Can you freeze lasagna soup?
Yes, without the noodles and cheese. Freeze the tomato and sausage soup for up to 3 months, then bring it to a boil and cook fresh noodles in it when you reheat it.
Why put ricotta on lasagna soup?
A cold spoonful of seasoned ricotta adds the creamy cheese layer of a baked lasagna. It melts slowly into the hot broth and balances the acidity of the tomatoes.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
