Lasagna Soup (Hearty, Cheesy, 30 Minutes)

All the cozy flavors of classic lasagna in a faster, spoonable bowl—rich tomato broth, tender noodles, and a cloud of melty ricotta.

Quick Answer

This lasagna soup delivers creamy, cheesy comfort in about 30 minutes. Brown Italian sausage with aromatics, simmer in a tomato-herb broth, and cook broken lasagna noodles right in the pot. Swirl in ricotta, mozzarella, and Parmesan to finish. It’s a one-pot, weeknight-friendly twist on the classic.

Introduction
Why You’ll Love This Recipe
Ingredients
Step-by-Step Directions
Cook Time & Servings
Pro Tips & Variations
Serving & Pairings
Storage & Reheating
Estimated Nutrition
Cook’s Notes
Frequently Asked Questions
Conclusion & CTA

Introduction

If you love layered, cheesy lasagna but crave a simpler path to comfort, this lasagna soup is your new favorite weeknight dinner. It packs a robust tomato base, savory sausage, and tender noodles—finished with a swoop of ricotta for that signature creaminess. For more cozy bowls, try our creamy roasted tomato basil soup or add a bright side like this Italian pasta salad.

Steaming bowl of lasagna soup with ricotta mozzarella and basil — All the flavors of lasagna—no layering required.

Why You’ll Love This Recipe

All the lasagna flavors in a fraction of the time.
One pot: fewer dishes and concentrated flavor.
Customizable: swap meats, add veggies, or keep it vegetarian.
Freezer-friendly for future cozy nights.
Family-approved, hearty, and deeply comforting.

Ingredients

1 lb (450 g) Italian sausage (mild or hot), casings removed (or ground beef/turkey)
1 tbsp olive oil (as needed)
1 medium yellow onion, diced
3–4 garlic cloves, minced
2 tbsp tomato paste
1 tsp crushed red pepper flakes (optional, to taste)
1 1/2 tsp dried Italian seasoning (or 1 tsp oregano + 1/2 tsp basil)
1 tsp fennel seeds, lightly crushed (optional but recommended)
1 bay leaf
1 (28 oz / 800 g) can crushed tomatoes
4 cups (1 L) low-sodium chicken or vegetable broth, plus more as needed
8–10 dry lasagna noodles, broken into bite-size pieces
1/2 cup heavy cream or half-and-half (optional for extra richness)
1 packed cup baby spinach or chopped kale (optional)
Salt and freshly ground black pepper, to taste
1 cup whole-milk ricotta cheese
1 cup low-moisture mozzarella, shredded
1/2 cup Parmesan, finely grated, plus more for serving
Fresh basil or parsley, chopped, for garnish
Drizzle of extra-virgin olive oil, for finishing (optional)

Step-by-Step Directions

Brown the Sausage Heat a large Dutch oven over medium-high. Add sausage and cook, breaking into crumbles, until well browned with crispy edges, 6–8 minutes. If the pan looks dry, add 1 tbsp olive oil. Transfer only if excess fat needs draining; leave 1–2 tsp for flavor.
Sauté Aromatics Add onion and a pinch of salt. Cook until translucent and lightly golden, 4–5 minutes. Stir in garlic; cook 30 seconds until fragrant. Add tomato paste, red pepper flakes, Italian seasoning, and fennel; cook 1 minute to caramelize.
Build the Broth Stir in crushed tomatoes, broth, and bay leaf. Scrape up browned bits. Bring to a lively simmer.
Cook the Noodles Add broken lasagna noodles. Simmer uncovered, stirring frequently to prevent sticking, until al dente, 9–12 minutes. Add splashes of broth if the soup thickens too much.
Finish Creamy & Cheesy Lower heat. Stir in cream (if using) and spinach. Season with salt and pepper. Remove bay leaf. Off the heat, swirl in mozzarella and Parmesan until melty and strand-y.
Ricotta Dollop & Serve Ladle into bowls. Top each with a generous spoon of ricotta, extra Parmesan, herbs, and a drizzle of olive oil. Serve immediately.

Cook Time & Servings

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 6 bowls

Pro Tips & Variations

Keto / Low-Carb

Skip noodles and add extra sausage and veggies (zucchini ribbons, mushrooms). For a spicy low-carb swap, get flavor inspiration from our easy taco soup.

Gluten-Free

Use gluten-free lasagna noodles or sub cooked rice-shaped pasta. Stir often; gluten-free pasta releases more starch.

Dairy-Free

Omit cream and cheeses; finish with a spoon of cashew cream and nutritional yeast for savory depth.

Crockpot

Brown sausage with aromatics on the stovetop. Transfer with tomatoes, broth, and bay leaf to slow cooker; cook on LOW 4–5 hours. Stir in broken noodles for the last 25–30 minutes. For more set-and-forget comfort, see our crockpot lemon herb chicken pasta.

Instant Pot

Use Sauté to brown sausage and aromatics. Add tomatoes, 3 1/2 cups broth, bay leaf, and noodles. Pressure cook HIGH 3 minutes; quick release. Stir in cheeses to melt. Need a pressure-cooker refresher? Peek at our cozy Instant Pot chicken and noodles.

Serving & Pairings

Ladle soup into warm bowls and finish with basil, extra Parm, and cracked pepper. For a game-day spread, add a pot of white chicken chili. For ultra-cozy nights, pair with creamy potato soup or balance richness with a date-night Marry Me chicken pasta.

Storage & Reheating

Fridge: 4 days in an airtight container. Store noodles separately if you plan to keep leftovers longer than 24 hours.
Reheat: Warm gently on the stovetop with splashes of broth or water to loosen, stirring in fresh cheese just before serving.
Freeze: Freeze soup without noodles up to 3 months. Thaw overnight, simmer, then add freshly cooked noodles and cheese.

Estimated Nutrition (per serving)

Calories: ~520
Carbs: ~44 g
Protein: ~28 g
Fat: ~24 g
Sodium: ~980 mg
Fiber: ~5 g

Values are approximate.

Cook’s Notes

Salt in layers: sausage, onions, then broth. Stir noodles frequently so they don’t clump or stick to the pot. If you prefer soupier bowls, keep extra warm broth on hand and ladle in at the end. Whole-milk ricotta gives the silkiest finish; whip it with a pinch of salt before dolloping.

Frequently Asked Questions

Can I make it ahead?

Yes. Make the soup base without noodles and cheese up to 3 days ahead. Reheat, cook noodles directly in the soup, then add cheeses to serve.

How do I prevent mushy noodles?

Cook just to al dente and serve immediately. For leftovers, store noodles separately or boil them fresh while reheating the base.

What meat works best?

Italian sausage brings lasagna flavor fast. Ground beef, turkey, or a half-and-half mix also work well; add extra fennel and garlic for oomph.

Can I make it vegetarian?

Absolutely—skip the sausage, use vegetable broth, and add mushrooms or lentils for body. A Parmesan rind boosts umami if you use dairy.

Why add fennel seeds?

Fennel mimics the classic sausage profile and deepens that “lasagna” flavor. Lightly crush to release aroma without dominating the bowl.

Instant Pot timing seems short—safe?

Yes. Pasta cooks quickly under pressure. Use a controlled quick release and stir in cheese off-heat. For more pressure-cooker soup know-how, see our Instant Pot vegetable soup.

Can I use no-boil lasagna sheets?

Yes—break them up and reduce broth slightly; check doneness a minute early since they hydrate faster.

How can I lighten the dairy?

Use part-skim ricotta and reduce mozzarella by one-third; finish with extra herbs and a squeeze of lemon for brightness.

Conclusion & CTA

Cozy, cheesy, and ready in 30—this lasagna soup turns any night into comfort night. If you’re craving more hearty bowls, our classic beef stew is a must-try. If you made this, please leave a rating and a comment to help others discover it!