Easy Lasagna Soup Recipe | Quick & Cozy Homemade Soup You’ll Crave on Repeat

You know those nights when you want lasagna but your schedule laughs in your face? This is the fix: all the cheesy, saucy, meaty comfort—minus the hour-long oven wait. It’s rich, it’s slurpable, and it tastes like a hug that also pays your rent (almost).

We’re talking a one-pot situation that gets dinner from “ugh” to “oh wow” fast. If your week needs a win, this is it.

What Makes This Recipe Awesome

This soup captures everything you love about lasagna—deep tomato flavor, tender pasta, and a melty, creamy ricotta topping—with a fraction of the effort. It’s a practical, crowd-pleasing meal that scales easily and reheats like a champ.

The broth is savory and slightly silky, thanks to a smart finish of cream and cheese. Bonus: you can tweak it for different diets without losing the soul of the dish. And yes, it freezes like a pro (with one simple trick).

What Goes Into This Recipe – Ingredients

• 1 tablespoon olive oil
• 1 pound Italian sausage (mild or hot), casings removed (or ground beef/turkey)
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon fennel seeds, lightly crushed (optional but clutch)
• 1/2 teaspoon red pepper flakes (optional for heat)
• 1 (28-ounce) can crushed tomatoes
• 4 cups low-sodium chicken broth (or vegetable broth)
• 8–10 lasagna noodles, broken into bite-size pieces (or 8 ounces short pasta like mafalda or rotini)
• 1/2 cup heavy cream (or half-and-half)
• 1 cup shredded mozzarella
• 1/4 cup grated Parmesan, plus more for serving
• Salt and black pepper, to taste
• For the ricotta dollop: 1 cup whole-milk ricotta, 1 tablespoon chopped fresh parsley, pinch of salt and pepper
• Fresh basil or parsley, chopped, for garnish

Let’s Get Cooking – Instructions

1. Brown the meat: Heat olive oil in a large pot over medium-high.

   Add sausage, breaking it up. Cook until browned and cooked through, about 5–7 minutes. Spoon off excess fat if needed.

2. Sweat the aromatics: Add onion.

   Cook until translucent, 3–4 minutes. Stir in garlic and cook 30 seconds until fragrant (aka: don’t burn it).

3. Build the flavor base: Stir in tomato paste, oregano, basil, fennel seeds, and red pepper flakes. Cook 1 minute to caramelize the paste—this is where the magic happens.
4. Add liquids: Pour in crushed tomatoes and broth.

   Scrape any browned bits from the bottom. Bring to a lively simmer.

5. Simmer and season: Reduce heat to medium. Taste and season with salt and pepper.

   Let it bubble for 10 minutes to marry the flavors—like a quick Vegas wedding, but it works.

6. Cook the pasta: Add broken lasagna noodles or short pasta. Simmer, stirring occasionally so nothing sticks, until al dente, 8–12 minutes depending on pasta shape.
7. Make the ricotta topping: In a small bowl, mix ricotta, parsley, salt, and pepper. Set aside.
8. Finish creamy: Lower heat.

   Stir in heavy cream, mozzarella, and Parmesan until melted and slightly thickened. If it’s too thick, splash in more broth. Too thin?

   Simmer 2–3 minutes more.

9. Serve: Ladle into bowls. Add a generous dollop of ricotta mixture on top. Sprinkle with extra Parmesan and fresh basil or parsley.
10. Enjoy immediately: Pasta keeps absorbing liquid, so serve right away for peak texture.

    Seconds are non-negotiable.

Keeping It Fresh

• Short-term storage: Refrigerate leftovers in an airtight container for 3–4 days. The pasta will continue to soak up broth; just add a little water or stock when reheating.
• Freezer strategy: For best results, freeze without the pasta. Freeze the soup base (broth, tomatoes, sausage, aromatics) up to 3 months.

  When ready, reheat and cook fresh pasta directly in the soup.

• Reheat tips: Warm on the stove over medium-low, stirring often. Add broth to loosen. Microwave works too—use 50–70% power to avoid rubbery pasta, IMO.

Nutritional Perks

• Protein-packed: Sausage (or lean ground turkey) provides a solid protein base to keep you full.
• Lycopene boost: Crushed tomatoes bring antioxidants, because we like our comfort food with benefits.
• Calcium hit: Ricotta, mozzarella, and Parmesan add calcium and a little extra satiety.
• Customizable macros: Swap in whole-wheat pasta, lean meat, and half-and-half to lighten things without sacrificing flavor.

What Not to Do

• Don’t overcook the pasta. It’ll turn mushy and keep softening as it sits.

  Aim for al dente.

• Don’t skip caramelizing the tomato paste. That one minute deepens the entire soup’s flavor profile. Yes, it matters.
• Don’t add the cream too early. Boiling can cause splitting. Stir it in at the end over low heat.
• Don’t forget salt control. Between sausage, cheese, and broth, salt adds up.

  Taste as you go.

• Don’t freeze with pasta. You’ll get soggy noodles and sad texture. Keep pasta out until reheating day.

Mix It Up

• Veggie-loaded: Add diced zucchini, mushrooms, or spinach. Stir greens in at the end until just wilted.
• Beefy classic: Use half sausage, half ground beef for that old-school lasagna vibe.
• White lasagna soup: Skip tomatoes; use 5 cups chicken broth, add 1 cup cream, mushrooms, spinach, and nutmeg.

  Parmesan to finish.

• Gluten-free: Use gluten-free pasta and confirm your broth and sausage are GF. Easy win.
• Lighten it up: Ground turkey, part-skim ricotta, half-and-half, and reduced cheese. Still cozy, still awesome.
• Herb swap: Fresh basil and oregano?

  Double the flavor. Add at the end to keep them bright.

• Spicy arrabbiata twist: Extra red pepper flakes and a splash of Calabrian chili paste. You’ve been warned.

FAQ

Can I make this vegetarian?

Absolutely.

Use a plant-based Italian sausage or swap in mushrooms and lentils for meaty texture. Choose vegetable broth and keep the cheeses, or use dairy-free alternatives for a vegan version.

What pasta works best?

Broken lasagna noodles are on-theme and fun, but any short pasta (mafaldine corta, rotini, bowties) works. Pick shapes with ridges to grab the cheesy broth.

Cook to al dente—pasta will keep softening in hot soup.

How can I make it thicker or thinner?

For thicker soup, simmer a few extra minutes uncovered or add more mozzarella/Parmesan. For thinner, splash in broth until it’s exactly how you like it. You’re the boss.

Is the fennel seed necessary?

Not mandatory, but it gives that signature Italian sausage pizzeria aroma.

Lightly crush it so the flavor blooms without overpowering the soup. If you hate fennel, no biggie—skip it.

Can I cook the pasta separately?

Yes, especially if you plan to store leftovers. Cook pasta in salted water, drain, and add to bowls when serving.

Ladle hot soup over the top so you control texture every time. FYI, this is meal-prep gold.

How do I avoid curdling the dairy?

Turn heat to low before adding cream and cheese, and don’t boil after dairy goes in. Gentle heat melts everything smoothly.

If reheating, keep it moderate and stir often.

What if I don’t have ricotta?

Mix cottage cheese in a blender with a splash of cream for a ricotta-ish topping, or go with a dollop of mascarpone. Even a swirl of plain Greek yogurt works in a pinch (add off heat to prevent tangy surprises).

Wrapping Up

Lasagna soup is the sweet spot between comfort and convenience: all the Italian Sunday vibes, none of the stress. With one pot, simple ingredients, and a ricotta crown, you’ve got weeknight greatness on lock.

Make it classic, make it spicy, make it veggie—just make it yours. Now grab a spoon and go win dinner.