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Stovetop Lasagna Soup

Stovetop lasagna soup made on the stove in under 30 minutes, with Italian sausage crumbles and tender broken lasagna noodles simmered in a rich red tomato broth. Finished with a simple ricotta-mozzarella parmesan cheese dollop and fresh basil for a lasagna-style spoonable meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage
Aromatics and tomatoes
  • 1 onion diced
  • 4 cloves garlic minced
  • 28 oz crushed tomatoes 1 can
  • 14 oz fire-roasted diced tomatoes 1 can
Broth and tomato base
  • 4 cups chicken or beef broth
  • 2 tbsp tomato paste
Seasonings
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp dried oregano
  • 0.25 tsp red pepper flakes
Lasagna noodles
  • 8 count lasagna noodles broken into 2-inch pieces
Cheese dollop
  • 1 cup ricotta
  • 1 cup mozzarella
  • 2 tbsp parmesan
  • 1 fresh basil for garnish
To finish
  • 0.01 salt to taste
  • 0.01 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown sausage and build the broth
  1. Heat a large Dutch oven over medium-high heat, then add the Italian sausage and brown while crumbling until cooked through; drain off excess fat.
  2. Add the diced onion and cook for 3 minutes, stirring, until softened; stir in the minced garlic and tomato paste and cook for 1–2 minutes.
  3. Pour in the crushed tomatoes, fire-roasted diced tomatoes, and broth, then stir in Italian seasoning, dried basil, dried oregano, and red pepper flakes.
Cook noodles
  1. Bring the mixture to a full boil over high heat, then add the broken lasagna noodle pieces.
  2. Reduce to a steady simmer and cook for 10–12 minutes, stirring often, until the noodles are just tender.
Serve with cheese dollop
  1. Season the soup with salt and pepper to taste, then serve immediately topped with a dollop of ricotta-mozzarella-parmesan and fresh basil.

Notes

For the best texture, keep the soup at a steady simmer (not a rolling boil) once the noodles are in so they cook evenly without getting mushy. Store leftovers in the fridge up to 3 days; reheat gently with a splash of broth, and note the noodles will continue to soften, so add extra liquid when reheating. Freezing is not recommended because lasagna noodles can turn soft after thawing. For a lighter option, use turkey sausage and part-skim ricotta/mozzarella while keeping the same simmering times.