Quick Lasagna Soup is a cozy, comforting bowl that brings all the good flavors of classic lasagna into a warm, easy-to-make soup. You’ll find layers of tender pasta, rich tomato sauce, creamy ricotta, and melty cheese all mingling with flavorful Italian sausage and herbs. It’s like eating a big, warm hug in soup form!
I love making this soup on busy nights when I want something hearty without spending hours in the kitchen. The best part is how fast it comes together, yet it still feels like a special meal. I usually stir in extra cheese at the end and sprinkle a little fresh basil on top for that extra punch of flavor.
Serving this soup with some crusty bread or garlic toast turns it into the perfect dinner. It’s a great family favorite, especially when you want to satisfy those lasagna cravings but don’t want all the fuss of baking a big dish. I always look forward to leftovers because the flavors get even better the next day!
Key Ingredients & Substitutions
Italian Sausage: This adds great flavor and a bit of spice. You can swap for ground beef, turkey, or a plant-based sausage to make it lighter or vegetarian.
Lasagna Noodles: Breaking them up makes the soup easier to eat. No lasagna noodles? Use other pasta shapes like penne or rotini instead.
Ricotta Cheese: It brings creaminess and mimics lasagna layers. Cottage cheese or cream cheese can work if you don’t have ricotta handy.
Broth & Tomatoes: Chicken broth keeps it rich, but vegetable broth works well for vegetarians. Using crushed tomatoes and tomato sauce gives a hearty, smooth base.
How Do You Keep Pasta from Getting Mushy in the Soup?
Pasta can overcook and get mushy if left too long in hot soup. Here’s how I avoid that:
- Add broken noodles toward the end of cooking, about 10-12 minutes before serving.
- Simmer gently and stir occasionally to keep the noodles separate.
- If making ahead, cook noodles separately and add to bowls when serving.
These steps help the noodles stay al dente, giving the soup a nice texture without getting mushy.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the sausage and simmering the soup all in one pot.
- Spoon or spatula – helps you break up the sausage and stir without scratching your pot.
- Knife and cutting board – for chopping onion, garlic, and fresh basil safely and easily.
- Measuring cups and spoons – keep your seasoning and liquids just right.
- Ladle – makes serving the soup neat and easy.
Flavor Variations & Add-Ins
- Swap Italian sausage for ground turkey or chicken to lighten up the soup while keeping protein.
- Add chopped spinach or kale toward the end for a boost of greens and color.
- Mix in red pepper flakes if you like a little heat and extra flavor punch.
- Use a blend of mozzarella and provolone cheese for a richer, melty top layer.
Quick Lasagna Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb (450g) Italian sausage (mild or spicy), casings removed
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 6 cups (1.4L) chicken broth
- 1 (28 oz/800g) can crushed tomatoes
- 1 (15 oz/425g) can tomato sauce
- 2 teaspoons Italian seasoning
- Salt and freshly ground black pepper, to taste
- 6 lasagna noodles, broken into bite-sized pieces
For the Cheese Layer:
- 1 cup (250g) ricotta cheese
- 1 ½ cups (150g) shredded mozzarella cheese
- ½ cup (50g) grated Parmesan cheese
- Fresh basil leaves, for garnish
How Much Time Will You Need?
This soup comes together quickly, taking about 25-30 minutes from start to finish. You’ll brown the sausage and sauté the veggies, simmer the soup and noodles until tender, then stir in the cheeses and garnish. Perfect for a speedy, satisfying meal!
Step-by-Step Instructions:
1. Cook the Sausage and Vegetables:
In a large pot or Dutch oven, cook the Italian sausage over medium heat, breaking it up with a spoon until browned and cooked through, about 6-8 minutes. Add the chopped onion and sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Make the Soup Base:
Pour in the chicken broth, crushed tomatoes, and tomato sauce. Stir to mix everything well. Season with Italian seasoning, salt, and freshly ground black pepper. Bring the mixture to a boil.
3. Simmer the Noodles:
Add the broken lasagna noodles to the pot. Reduce heat and simmer gently until the noodles are tender, about 10-12 minutes, stirring occasionally to prevent sticking.
4. Add the Cheese and Serve:
Turn off the heat. Stir in the ricotta cheese and half of the shredded mozzarella cheese until creamy and blended. Ladle the soup into bowls, then sprinkle the remaining mozzarella and Parmesan cheese on top to melt from the heat. Garnish with fresh basil leaves and freshly ground black pepper. Serve hot with crusty bread or garlic toast for a cozy, delicious meal.
Can I Use Frozen Sausage for This Soup?
Yes, but be sure to fully thaw the sausage before cooking to ensure even browning and proper texture. Thaw it overnight in the fridge or use the defrost setting on your microwave.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup a day in advance and refrigerate it. Just cook the noodles separately and add them when reheating to prevent them from getting mushy.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally. Add extra broth if it thickens too much.
What Can I Substitute for Ricotta Cheese?
If you don’t have ricotta, cottage cheese or cream cheese are good alternatives. They’ll add creaminess but have slightly different textures and flavors.
