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Easy Lasagna Soup

This Easy Lasagna Soup captures the classic flavors of lasagna while cooking quickly in one pot. It's rich, cheesy, and satisfying, offering a comforting meal without the hassle of traditional layering.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the soup
  • 1 tablespoon Olive oil
  • 1 pound Italian sausage, casings removed Mild or hot based on preference
  • 1 Yellow onion, diced Medium size
  • 4 cloves Garlic, minced
  • 2 tablespoons Tomato paste
  • 28 ounces Crushed tomatoes, canned
  • 6 cups Low-sodium chicken broth Or vegetable broth
  • 8-10 sheets Dried lasagna noodles, broken Approximately 6-7 ounces
  • 2 teaspoons Italian seasoning
  • 1 teaspoon Dried oregano
  • 1/4 teaspoon Crushed red pepper flakes Optional
  • 1 Bay leaf
  • to taste Salt and black pepper
  • 2 cups Baby spinach, loosely packed Optional but recommended
For the cheesy topping
  • 1 cup Ricotta cheese
  • 1 cup Mozzarella, shredded
  • 1/2 cup Parmesan, grated Plus extra for serving
  • 1 handful Fresh basil, chopped For garnish

Method
 

Cooking
  1. Heat olive oil in a large pot over medium-high heat.
  2. Add the sausage and brown, breaking it up, until no longer pink, about 5-7 minutes. Spoon off excess fat if needed.
  3. Add onion and cook until translucent, about 3-4 minutes. Stir in garlic and cook for 30 seconds until fragrant.
  4. Add tomato paste and cook for 1 minute to slightly caramelize.
  5. 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.
  6. Break lasagna noodles into bite-size pieces and drop them into the pot.
  7. Reduce heat to a simmer and cook for 10-12 minutes, stirring occasionally to prevent sticking.
  8. Remove bay leaf and fold in spinach until wilted, about 1-2 minutes. Taste and adjust seasoning.
  9. In a small bowl, mix ricotta, mozzarella, and Parmesan with a pinch of salt and pepper.
  10. Ladle soup into bowls, top with the cheese mixture, and sprinkle with fresh basil and extra Parmesan.

Notes

Refrigerate leftovers in an airtight container for up to 4 days. Store cooked soup and pasta separately for best texture.