Easy Lasagna Soup Recipe You’ll Love | Classic Comfort — All the Cozy, None of the Fuss

Forget the hour-long commitment and the pan gymnastics. This Easy Lasagna Soup tastes like a Sunday dinner but cooks like a weeknight hero. It’s rich, cheesy, and slurpable—aka the upgrade your tired pasta routine has been begging for.

One pot, minimal chopping, and that classic lasagna flavor in every spoonful. You’ll want seconds, and honestly, you’ll probably have them.

What Makes This Recipe So Good

This soup nails the trifecta: speed, flavor, and comfort. You get all the lasagna icons—savory tomato broth, tender pasta, Italian sausage, and a creamy ricotta dollop—without layering anything.

It’s one-pot, which means fewer dishes and faster cleanup. The texture sits right between hearty stew and slurpable soup, so it satisfies without feeling heavy. Plus, the seasoning profile is big and bold: garlic, basil, oregano, and a touch of red pepper for a gentle kick.

What You’ll Need (Ingredients)

• Olive oil – 1 tablespoon
• Italian sausage (mild or hot) – 1 pound, casings removed
• Yellow onion – 1 medium, diced
• Garlic – 4 cloves, minced
• Tomato paste – 2 tablespoons
• Crushed tomatoes – 1 can (28 ounces)
• Low-sodium chicken broth – 6 cups (or vegetable broth)
• Dried lasagna noodles – 8–10 sheets, broken into bite-size pieces (about 6–7 ounces)
• Italian seasoning – 2 teaspoons
• Dried oregano – 1 teaspoon
• Crushed red pepper flakes – 1/4 teaspoon (optional)
• Bay leaf – 1
• Salt and black pepper – to taste
• Baby spinach – 2 cups, loosely packed (optional but great)
• Ricotta cheese – 1 cup
• Mozzarella, shredded – 1 cup
• Parmesan, grated – 1/2 cup, plus extra for serving
• Fresh basil – a handful, chopped (for garnish)

How to Make It – Instructions

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

   Add sausage and cook, breaking it up, until browned and no longer pink, about 5–7 minutes. Spoon off excess fat if needed.

2. Sauté aromatics. Add onion and cook until translucent, 3–4 minutes. Stir in garlic for 30 seconds until fragrant.

   Add tomato paste and cook 1 minute to caramelize slightly.

3. Build the broth. Pour in crushed tomatoes and chicken broth. Add Italian seasoning, oregano, red pepper flakes, bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir and bring to a gentle boil.
4. Add pasta. Break lasagna noodles into bite-size pieces and drop into the pot.

   Reduce to a simmer and cook 10–12 minutes, stirring occasionally so nothing sticks.

5. Stir in greens. Remove the bay leaf. Fold in spinach until wilted, 1–2 minutes. Taste and adjust salt and pepper.

   You want the broth boldly seasoned.

6. Make the cheesy topping. In a small bowl, mix ricotta, mozzarella, and Parmesan with a pinch of salt and pepper. This becomes your “lasagna” dollop.
7. Serve it up. Ladle soup into bowls and top each with a generous scoop of the cheese mixture. Sprinkle fresh basil and extra Parmesan.

   Pause for dramatic effect. Enjoy.

Storage Instructions

Refrigerate leftovers in an airtight container for up to 4 days. The noodles will continue to absorb liquid, so add a splash of broth or water when reheating.

For best texture, you can store cooked soup and cooked pasta separately, combining when serving. Freezing tip: freeze the broth and meat portion up to 3 months, and add freshly cooked noodles and cheese after thawing and reheating.

Nutritional Perks

• Balanced macros: Protein from sausage and cheese, carbs from pasta, and fats for satiety.
• Lycopene boost: Tomato base provides antioxidants linked to heart health.
• Leafy greens: Spinach adds iron, vitamin K, and fiber without changing the flavor profile.
• Customizable calories: Use part-skim ricotta and lean turkey sausage for a lighter bowl, or go full-flavor if that’s your vibe.

Common Mistakes to Avoid

• Overcooking the noodles: They’ll keep softening in hot broth. Cook to al dente and pull the pot off the heat promptly.
• Under-seasoning the broth: The noodles dilute flavor as they cook.

  Taste and season after the pasta’s done.

• Skipping the tomato paste: It adds depth you can’t fake. One minute of toasting = richer flavor, period.
• Adding cheese to the pot: It can split and get stringy. Keep cheese as a topping for that luxe, melty finish.
• Forgetting to stir: Pasta pieces love clumping.

  Stir every couple minutes, especially early on.

Mix It Up

• Protein swaps: Use ground turkey, chicken, or plant-based crumbles. Pancetta plus beef? Don’t threaten me with a good time.
• Pasta options: Use mafalda, bowties, or broken spaghetti if lasagna sheets aren’t handy.
• Creamy variation: Stir in 1/4 cup heavy cream at the end for a blush, ultra-cozy vibe.
• Veggie boost: Add mushrooms, zucchini, or diced bell peppers with the onions.
• Spice it up: Extra red pepper flakes or a splash of Calabrian chili paste for heat lovers.
• Herb twist: Finish with fresh oregano or parsley if basil’s MIA (it happens).

FAQ

Can I make this gluten-free?

Yes.

Use your favorite gluten-free lasagna sheets or short pasta and check the sausage label for hidden gluten. Keep an eye on cook time—GF pasta softens faster.

How do I keep the noodles from getting mushy?

Cook them to al dente, then remove the pot from heat. For leftovers, store noodles separate from the soup and combine when reheating.

A splash of broth on reheat helps, FYI.

Is this good for meal prep?

Absolutely. Make the base, refrigerate up to 4 days or freeze up to 3 months. Cook fresh pasta before serving and add the cheese on top each time for best texture.

Can I make it vegetarian?

Use vegetable broth and swap in plant-based sausage or a can of white beans.

You’ll still get hearty, classic flavor with all the cozy vibes.

Do I need both Italian seasoning and oregano?

Short answer: they play different roles. Italian seasoning is a blend (usually basil-forward), while extra oregano adds that pizzeria aroma. You can use one or both—taste and adjust.

What if I only have marinara sauce?

Use it!

Replace crushed tomatoes with 24–28 ounces of marinara and reduce added salt. The soup will be a touch thicker and slightly sweeter, but still fantastic.

Final Thoughts

This Easy Lasagna Soup turns the most lovable casserole into a weeknight power move. It’s fast, flexible, and downright craveable with a cheesy crown that makes every bowl feel special.

Keep it classic or remix it—either way, you’re 30 minutes from comfort that tastes like it took all day. IMO, that’s a win you’ll repeat on autopilot.