Dinner

Italian Lasagna Soup Recipe

Name: Italian Lasagna Soup Recipe
Prep time: 15 min
Cook time: 32 min
Total time: 47 min
Cuisine: Italian
Ingredients: 1 lb Italian sausage; 1/2 medium yellow onion, chopped; 4 garlic cloves, minced; 1 can (28 oz) crushed tomatoes; 4 cups beef stock; 1 cup water; 1/4 tsp Italian seasoning; 10 sheets dry lasagna pasta, broken into pieces; 1 to 2 tbsp fresh basil, torn; Salt and pepper, to taste; Ricotta cheese; Grated parmesan cheese; Shredded mozzarella cheese

ByNaomi Fletcher October 23, 2025October 23, 2025

Jump to Recipe

Introduction

This Italian Lasagna Soup brings all the comforting flavors of classic lasagna into a warm, hearty bowl of soup. It’s perfect for cozy dinners and easy to prepare with everyday ingredients. Topped with creamy ricotta and melted cheese, it’s a satisfying twist on a beloved favorite.

A close-up of a white bowl filled with rich red meat sauce, tender curly lasagna noodles, and a large dollop of creamy white ricotta cheese in the center, sprinkled with green parsley and grated Parmesan cheese. A spoon lifts a scoop showing layers of noodles, ground beef, and cheese, all coated in the thick red sauce. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb Italian sausage
1/2 medium yellow onion, chopped
4 garlic cloves, minced
1 can (28 oz) crushed tomatoes
4 cups beef stock
1 cup water
1/4 tsp Italian seasoning
10 sheets dry lasagna pasta, broken into pieces
1 to 2 tbsp fresh basil, torn
Salt and pepper, to taste
Ricotta cheese, for serving
Grated parmesan cheese, for serving
Shredded mozzarella cheese, for serving

Instructions

Step 1: Remove the sausage meat from casings if needed and add it to a large soup pot over medium-high heat. Brown the sausage for about 5 minutes, breaking it up with a spoon as it cooks. Drain excess fat if necessary.
Step 2: Add the chopped onion and minced garlic to the browned sausage. Cook for 4–5 minutes until the onion softens and the garlic becomes fragrant.
Step 3: Stir in the crushed tomatoes, beef stock, water, Italian seasoning, and broken lasagna noodles. Increase heat to high and bring to a boil, stirring to separate the noodles. Reduce heat to maintain a gentle simmer.
Step 4: Cover the pot with the lid slightly ajar and simmer the soup for about 15 minutes, or until the pasta is tender. Stir occasionally to prevent sticking.
Step 5: Stir in the torn fresh basil and season the soup with salt and pepper to taste. Adjust seasoning as needed.
Step 6: Ladle the hot soup into bowls and top each serving with a dollop of ricotta, plus shredded mozzarella and grated parmesan cheese. Serve immediately.

Tips & Variations

Use spicy Italian sausage for a bit of heat, or substitute ground beef or turkey for a milder flavor.
For a vegetarian version, omit the sausage and use vegetable stock instead of beef stock.
Adding a handful of spinach or kale at the end of cooking boosts nutrition and color.
Allow the soup to rest for a few minutes before serving to let the flavors meld.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Note that the pasta may absorb liquid and thicken the soup upon standing—add a splash of broth or water when reheating to loosen it.

How to Serve

A white bowl filled with a rich tomato-based soup layered with ground meat and wide, ruffled pasta strips in a deep reddish-orange broth. On top, a generous dollop of creamy white cheese contrasts with the vibrant sauce, sprinkled with fresh green herbs and bits of grated cheese. The pasta floats around the edges with a soft texture, while the meat is scattered throughout. The bowl sits on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lasagna noodles instead of dry?

Yes, fresh noodles will cook faster. Add them in the last 5–7 minutes of simmering to prevent overcooking.

Can I freeze Italian lasagna soup?

It’s best to freeze the soup without cheese toppings. Freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat before adding fresh cheese on top.