Lasagna Soup is the ultimate comfort food hack for busy weeknights when you crave the rich, cheesy layers of a traditional lasagna but don’t have the time for all that assembly. This recipe captures everything you love—the browned ground Italian sausage, the wide wavy lasagna noodles, and that signature thick tomato-based broth—all in one steaming bowl. It is a Pinterest-favorite for a reason: it looks stunning and tastes even better.
Imagine diving your spoon into a deep ceramic bowl, pulling up a ribbon of melted mozzarella cheese and a perfectly timed dollop of creamy ricotta. This isn’t just a soup; it’s a deconstructed masterpiece that hits every culinary note from savory to bright. Whether you are a seasoned home cook or just looking for a viral-worthy dinner, this Lasagna Soup is your new go-to.
Why This One-Pot Lasagna Soup Recipe Works
- Visual Texture: The contrast between the vibrant tomato-red broth and the stretchy white mozzarella creates a high-contrast dish that looks professional on any table.
- Perfectly Cooked Ribbons: By using wide wavy lasagna noodles, we create “sauce pockets” that hold onto the broth better than standard pasta shapes.
- The Trio of Cheeses: We don’t just use one cheese. The combination of melted mozzarella, grated parmesan, and creamy ricotta provides three distinct mouthfeel experiences.
- Depth of Flavor: Searing the ground Italian sausage until it’s deeply browned creates a fond (the brown bits) at the bottom of the pot, which deglazes into a rich, umami-packed base.
If you love hearty, one-pot meals, you might also enjoy our no-peek chicken casserole for another effortless family dinner win.
Essential Ingredients for the Best Lasagna Soup
To achieve that hearty lasagna soup consistency seen in the photos, each ingredient serves a specific purpose. Don’t skip the quality checks here!
Ground Italian Sausage: You want 1 lb (450g) of high-quality pork or turkey sausage. Browning this is the first step to building a savory foundation. The fat from the sausage carries the flavors of the dried herbs throughout the broth.
Wide Wavy Lasagna Noodles: You’ll need about 8 oz (225g) of dry noodles. Breaking them into bite-sized ribbons allows them to cook evenly while maintaining that iconic “lasagna” look. Their wavy edges are essential for catching the stewed tomatoes.
The Tomato Base: A combination of tomato paste for depth and crushed tomatoes for texture. This ensures the broth is thick and “vibrant tomato-red” rather than watery.
Aromatic Base: 1 medium yellow onion (approx. 150g) and 4 cloves of minced garlic. These provide the high notes that balance the heavy fats of the cheese and sausage.
Ricotta Cheese: 1 cup (250g) of whole milk ricotta. This is the “soul” of the dish. A large, thick dollop of creamy white ricotta cheese placed in the center of the bowl just before serving mimics the creamy layers of the baked version.
Herbs and Spices: Dried oregano flakes, fresh basil leaves, and a pinch of red pepper flakes. The red pepper flakes add a subtle back-end heat that cuts through the richness of the melted mozzarella.
Step-by-Step Instructions for Culinary Success
1. Searing the Italian Sausage
In a large Dutch oven or heavy-bottomed pot, add 1 tablespoon (15ml) of olive oil over medium-high heat. Add the ground Italian sausage. Use a wooden spoon to break the meat into small crumbles.
Visual Cue: You are looking for a deep, well-browned sear. Don’t rush this! The caramelization on the sausage is what gives the thick tomato-based broth its “meaty” character. Once browned, remove excess grease but leave about 1 tablespoon in the pot.
2. Building the Aromatic Foundation
Add your diced onions to the pot. Sauté for 4-5 minutes until translucent. Stir in the minced garlic and 2 tablespoons (30g) of tomato paste. Cook for another 2 minutes until the paste turns a dark brick red.
This “blooming” of the tomato paste is a professional chef secret for creating a vibrant tomato-red broth that tastes like it has been simmering for hours.
3. Simmering the Broth and Pasta
Pour in 6 cups (1.4L) of chicken or beef broth and 28 oz (800g) of crushed tomatoes. Add your dried oregano flakes and red pepper flakes. Bring the mixture to a rolling boil.
Add the broken wide wavy lasagna noodles. Stir frequently to ensure the noodles don’t stick to the bottom. Boil for about 10-12 minutes, or until the noodles are al dente. They will continue to soften slightly in the hot soup.
While the soup simmers, consider prepping a side dish like our crispy mustard roasted potatoes for extra crunch.
4. The Final Cheesy Transformation
Once the noodles are tender, turn the heat to low. Stir in the browned sausage back into the pot. Taste and season with salt and black pepper as needed.
For the Pinterest-perfect finish, don’t mix the cheeses into the big pot. Instead, ladle the soup into deep white ceramic bowls. Top each bowl with a handful of melted mozzarella cheese and a toasted parmesan cheese sprinkle.
Place a large, thick dollop of creamy white ricotta cheese right in the center. The heat from the broth will slightly melt the edges of the ricotta, creating a silky texture.
Expert Tips for the Perfect Lasagna Soup
- Noodle Logic: If you plan on having leftovers, cook the noodles separately! Lasagna noodles act like sponges and will soak up all the broth if left in the fridge overnight.
- The Ricotta Secret: Mix your ricotta with a little bit of lemon zest and salt before dolloping. It brightens the whole dish and makes the creamy white ricotta pop against the red broth.
- Freshness Matters: Always garnish with fresh, bright green basil leaves at the very end. The residual heat will release the oils in the basil without wilting it into brown mush.
- Cheese Pull Excellence: Use low-moisture mozzarella for the best “stretchy” cheese pull seen in our photos.
Looking for a sweet finish to this savory meal? Try these mini cheese danishes for dessert!
Storage, Reheating & Freezing
Storage: Keep the Lasagna Soup in an airtight container in the refrigerator for up to 4 days. Note that the noodles will soften and the broth will thicken. You may need to add a splash of water or broth when reheating.
Reheating: Reheat on the stovetop over medium heat until steaming. Avoid the microwave if possible to maintain the texture of the stretchy mozzarella.
Freezing: You can freeze the soup base (sausage, broth, tomatoes) for up to 3 months. Pro Tip: Do not freeze the soup with the noodles or the ricotta cheese. Add those fresh when you thaw and reheat the base for the best quality.
What to Serve With This Hearty Soup
Since this Lasagna Soup is quite heavy and rich, we recommend pairing it with something bright or crunchy. A simple Caesar salad or a crusty baguette is traditional.
For a unique vegetable side, our roasted brussels sprouts offer a charred contrast to the creamy soup. If you want something a bit sweeter to balance the red chili flakes, try some grilled pineapple on the side.
Frequently Asked Questions
Yes! Brown the sausage and onions first, then add everything except the noodles and dairy to the slow cooker for 4-6 hours on low. Stir in the noodles during the last 30 minutes.
While wide wavy lasagna noodles are traditional for the look, Mafalda or even Fusilli work well because they have ridges that hold the thick tomato broth.
If you aren’t eating the whole pot at once, cook the noodles separately in salted water and add them to individual bowls before ladling the soup over them.
Sweet or Hot Ground Italian Sausage provides the most authentic flavor. You can also use ground beef, but you’ll need to double the dried herbs.
The Official Amy Chef Lasagna Soup Recipe
Get ready to make the most viral-worthy dinner in your kitchen. This Lasagna Soup is thick, cheesy, and packed with authentic Italian flavors.
Lasagna Soup with Creamy Ricotta and Italian Sausage
Ingredients
Equipment
Method
- In a large pot, brown the ground Italian sausage over medium-high heat until well-seared. Remove excess fat.
- Add onions and garlic to the pot, sautéing until translucent. Stir in tomato paste and cook for 2 minutes.
- Add crushed tomatoes, broth, oregano, and red pepper flakes. Bring to a boil, then add broken lasagna noodles.
- Boil for 10-12 minutes until noodles are tender. Stir in the browned sausage.
- Ladle into bowls. Top with mozzarella, parmesan, a dollop of ricotta, and fresh basil.
Notes
Add a splash of heavy cream for an even richer broth texture.
Join the Community!
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