Lasagna Soup

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Deep in flavor and the perfect comfort food, this easy Lasagna Soup recipe really tastes like lasagna in soup form! Perfect for winter and busy nights when you want all the flavor of lasagna with none of the work!

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: American

Keyword: easy soup recipes, lasagna soup recipe, lazy lasagna soup

Servings: servings

Ingredients

1 pound Italian sausage
1 small onion , diced
3 cloves garlic , minced
32 ounces low-sodium chicken broth
24 ounces marinara sauce
15 ounce can crushed tomatoes , undrained
2 tablespoons pesto sauce , plus more for garnish
1 teaspoon black pepper , divided
1/2 teaspoon kosher salt
1/4 teaspoon cracked red pepper flakes
8 dry lasagna noodles , broken into bite-sized pieces (see note below)
15 ounces ricotta cheese
1 cup shredded mozzarella cheese
grated parmesan cheese , for serving

Instructions

In a dutch oven pot over medium-high heat, brown and crumble the sausage with the diced onion until there is no pink left and the onions are soft and translucent, about 5 minutes. Add the garlic and cook for 20 seconds until fragrant. Drain off any excess fat.
Add the chicken stock and scrape up any bits from the bottom of the pot. Add the marinara sauce, crushed tomatoes, pesto, half of the pepper, salt, and cracked red pepper flakes; stir to combine.
Bring to a boil, then add in the broken up pasta. Reduce heat to a gentle bubble and cook uncovered for about 15 minutes, or until the pasta is tender but not mushy, stirring occasionally.
If the soup ends up thicker than you'd like, you can add in a bit more broth to thin it out.
While the soup is simmering, in a medium-sized bowl, stir together the ricotta, mozzarella, and remaining 1/2 teaspoon of black pepper until combined.
Ladle soup into bowls and add a generous dollop of the ricotta mixture. Top with more pesto, if desired. Garnish with freshly grated parmesan cheese and enjoy!

Video

Notes

All-in-one pot or keep the noodles separate. If you intend on serving the whole pot of soup at once, you can cook the noodles directly in the soup as we do to simplify the recipe. Otherwise, cook the noodles separately and add them to the bowls in portions so leftovers don’t get soggy.

Use a different pasta. The lasagna noodles can be substituted with 12 ounces of dry small pasta like rotini or bow-tie. Adjust your cooking time accordingly.

Add the cheese when serving. Like the noodles, the cheese mixture should be kept separate and added to the hot soup just before serving.

Substitute ground beef. Ground beef can easily be used in place of the Italian sausage or you can use a mixture of both for a variety in flavor. Ground turkey could also be used.

Nutrition