There are few dishes in the world that offer the same level of heartfelt comfort as a bubbling pan of lasagna. The rich, meaty sauce, the tender pasta, and the ooey-gooey cheese are a combination that feels like a warm hug. But let’s be honest—making a traditional lasagna is a project. It involves time, patience, and a sink full of dishes.
What if you could capture all those iconic flavors in a single, comforting bowl that comes together in a fraction of the time? Enter: Lasagna Soup. This recipe is a game-changer for busy weeknights, meal prep, or any time a craving for Italian comfort food strikes. It delivers every element you love about the classic baked dish—savory sausage, robust tomatoes, fragrant herbs, and plenty of cheese—in a spoonable, brothy form. Whether you choose the quick stovetop method or the “set it and forget it” slow cooker approach, this soup is guaranteed to become a new family favorite.
Tips for Successful Cooking
Mastering this soup is easy, but a few pro-tips will ensure it turns out perfectly every single time.
- Choose Your Meat: Italian sausage (mild or hot) is highly recommended for its signature flavor. For a leaner option, ground beef, turkey, or chicken work well. If using lean meat, add an extra tablespoon of olive oil to the pot and consider upping the Italian seasoning to boost flavor.
- Broken Lasagna Noodles: The beauty of this soup is its deconstructed nature. Break the lasagna noodles into rough, uneven pieces with your hands. This creates different textures, helps them fit in a spoon, and makes the soup easier to eat.
- Don’t Overcook the Pasta: The noodles will continue to absorb liquid as the soup sits. For the stovetop version, cook the pasta just until al dente. For the slow cooker, add the noodles in the last 30-60 minutes of cooking to prevent them from becoming mushy.
- The Creamy Secret: Ricotta “Cheese Dollop”: The ricotta mixture is non-negotiable! It’s the essential component that mimics the creamy, cheesy layer of traditional lasagna. Don’t just sprinkle the cheese on top; allow a dollop of the ricotta mixture to melt into each hot bowl. It creates a luxurious, creamy swirl that elevates the entire soup.
- Broth Consistency: Soups thicken as they sit. If you have leftovers, simply add a splash of broth or water when reheating to return it to your desired consistency.
- Customize It: Feel free to add in a cup of chopped spinach or kale during the last 5 minutes of cooking, or stir in a can of drained and rinsed white beans for extra fiber.
Frequently Asked Questions (FAQ)
Q: Can I make this soup ahead of time?
A: Absolutely. For best results, prepare the soup base (the meat and tomato broth) and store it separately from the uncooked pasta and the ricotta mixture. When ready to serve, reheat the soup base, cook the pasta fresh, and assemble. This prevents the pasta from bloating and absorbing all the liquid.
Q: How do I store and reheat leftovers?
A: Store completely cooled soup in an airtight container in the refrigerator for up to 4 days. The pasta will continue to soak up the broth, so you will need to add a little water or extra broth when reheating on the stovetop or in the microwave.
Q: Can I freeze lasagna soup?
A: Yes, but with a caveat. The pasta can become very soft and grainy upon thawing. To freeze, prepare the soup without the pasta. Freeze the broth base for up to 3 months. When ready to eat, thaw, reheat, and then cook fresh lasagna noodles directly in the simmering soup.
Q: I don’t have lasagna noodles. What can I use instead?
A: Any short, sturdy pasta works well! Mafalda, campanelle, rotini, or even broken pieces of fettuccine are excellent substitutes.
Q: Is there a way to make this vegetarian?
A: Easily! Omit the sausage and use a full pound of chopped mushrooms (cremini are great) or two cups of diced eggplant. Use vegetable broth instead of chicken broth. The result is a deeply flavorful and satisfying vegetarian soup.
The Recipe: Easy Lasagna Soup
This recipe provides both stovetop (quick) and slow cooker (hands-off) methods.
Yields: 6-8 servings
Prep time: 15 minutes
Cook time: 30-40 minutes (Stovetop) or 4-6 hours (Slow Cooker)
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed (or ground beef/turkey)
- 1 medium yellow onion, chopped
- 3-4 cloves garlic, minced
- 1 (24-ounce) jar of your favorite marinara or pasta sauce
- 6 cups chicken broth
- 2 teaspoons Italian seasoning
- 1 bay leaf (optional)
- 8-10 lasagna noodles, broken into 1-2 inch pieces
- Salt and freshly ground black pepper to taste
For the Cheesy Dollop:
- 1 cup whole milk ricotta cheese
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh basil or parsley (or 2 teaspoons dried)
- ¼ teaspoon salt
- Pinch of black pepper
For Serving:
- 2 cups shredded mozzarella cheese
- Extra fresh basil or parsley for garnish
Instructions
Stovetop Method:
- Brown the Meat: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the Italian sausage and onion. Cook, breaking up the meat with a spoon, until the sausage is browned and the onion is softened, about 5-7 minutes. Add the garlic and cook for one more minute until fragrant.
- Build the Broth: Drain off any excess grease, if desired. Add the entire jar of marinara sauce, chicken broth, Italian seasoning, and bay leaf (if using). Stir to combine.
- Simmer: Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes to allow the flavors to meld.
- Cook the Noodles: Add the broken lasagna noodles to the simmering soup. Cook, stirring occasionally to prevent sticking, until the pasta is al dente, according to the package directions (usually about 10-12 minutes).
- Prepare the Dollop: While the pasta cooks, in a small bowl, mix together the ricotta, Parmesan, fresh herbs, salt, and pepper.
- Final Touch: Remove the bay leaf from the soup. Taste and adjust seasoning with salt and pepper as needed.
Slow Cooker Method:
- Sauté Aromatics: For the best flavor, complete Step 1 from the stovetop instructions: brown the sausage, onion, and garlic in a skillet. Drain any excess grease.
- Combine in Slow Cooker: Transfer the meat mixture to the bowl of a 6-quart slow cooker. Add the marinara sauce, chicken broth, and Italian seasoning. Stir to combine.
- Cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
- Add Pasta: 30-60 minutes before serving, add the broken lasagna noodles. Stir, cover, and cook on HIGH until the pasta is tender.
- Prepare the Dollop: While the pasta cooks, prepare the ricotta mixture as described above.
To Serve:
Ladle the hot soup into bowls. Top each serving with a generous dollop of the ricotta mixture, a handful of shredded mozzarella, and a sprinkle of fresh herbs. Serve immediately and watch the cheese melt into glorious, creamy perfection.
Conclusion
This Easy Lasagna Soup is more than just a recipe; it’s a brilliant solution for craving deep, comforting flavors without the fuss. It proves that you don’t need to spend hours in the kitchen to create a meal that feels special and satisfying. The rich, savory broth, the tender pasta, and the magical, melting ricotta dollop come together to create a dish that is truly greater than the sum of its parts. So, grab your pot or slow cooker and give it a try—one spoonful, and you’ll understand why this soup is destined to be a classic in your own home kitchen.
