Lasagna Soup Recipe

Name: Lasagna Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 8 ounces lasagna noodles, broken into pieces (about 10 noodles); 1 tablespoon extra-virgin olive oil, plus more for drizzling; 1 onion, chopped; 1/2 pound hot or sweet Italian sausage, casings removed; 3 cloves garlic, chopped; 1 teaspoon dried oregano; 2 tablespoons tomato paste; 4 cups low-sodium chicken broth; 1 15 -ounce can crushed tomatoes; 1/2 cup chopped fresh basil, plus thinly sliced leaves for topping; 1/3 cup grated parmesan cheese (plus more for sprinkling, optional); 1/4 cup heavy cream or half-and-half; Ricotta cheese, for topping

Servings: persons

Kosher salt
8 ounces lasagna noodles, broken into pieces (about 10 noodles)
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 onion, chopped
1/2 pound hot or sweet Italian sausage, casings removed
3 cloves garlic, chopped
1 teaspoon dried oregano
2 tablespoons tomato paste
4 cups low-sodium chicken broth
1 15 -ounce can crushed tomatoes
1/2 cup chopped fresh basil, plus thinly sliced leaves for topping
1/3 cup grated parmesan cheese (plus more for sprinkling, optional)
1/4 cup heavy cream or half-and-half
Ricotta cheese, for topping

1
Bring a large pot of salted water to a boil.
2
Add the noodles and cook as the label directs.
3
Drain; drizzle with olive oil and toss.
4
Meanwhile, heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
5
Add the onion and cook, stirring, until softened, about 4 minutes.
6
Add the sausage, garlic and oregano and cook, stirring and breaking up the sausage with a wooden spoon, until the sausage is browned, about 3 minutes.
7
Add the tomato paste and cook, stirring, until darkened, about 2 minutes.
8
Add the chicken broth, tomatoes and 1 cup water; cover and bring to a simmer.
9
Uncover and cook until slightly reduced, about 10 minutes.
10
Stir in the noodles, basil, parmesan and heavy cream; simmer 2 more minutes.
11
Divide the soup among bowls.
12
Top with ricotta and sliced basil.
13
Photograph by Johnny Miller

756

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Kosher salt, 8 ounces lasagna noodles, broken into pieces (about 10 noodles), 1 tablespoon extra-virgin olive oil, plus more for drizzling, 1 onion, chopped, and more.

Yes, Lasagna Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lasagna Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions