Lasagna soup is one of my favorite ways to satisfy the craving for Lasagna with very little effort. All of your favorite lasagna ingredients are nestled in a rich, tomato-based broth and topped with creamy ricotta cheese and basil.
Ingredients for Lasagna Soup
- Lasagna noodles – use just about any brand or style you prefer and break the noodles into roughly bite-size pieces
- Oil – use a mild oil such as olive oil or avocado oil
- Onion – a white or yellow onion works best
- Hot or sweet Italian sausage – Any style of Italian sausage will work great – go as hot or sweet as you like
- Garlic – fresh garlic adds more flavor than garlic powder
- Dried oregano – dried herbs work great in this soup
- Tomato paste – deepens the flavor of the broth
- Low-sodium broth – homemade chicken broth is best but storebought also works.
- Crushed tomatoes – Use classic or fire-roasted if you like a little smokiness
- Fresh basil – brightens up the soup and elevates the flavor.
- Parmesan cheese – builds a rich and creamy base
- Half & half – balances the acidity of the soup
- Ricotta cheese – serve with a hefty spoonful of full-fat ricotta
How to Make Lasagna Soup
- Boil the Noodles – Bring a large pot of salted water to boil and cook the broken up noodles until aldente or firm to the bite then toss them with oil.
- Cook & Season the Sausage – In a heavy pot or dutch oven, cook sausage. Add onion and cook it until translucent. Add pressed garlic and dried oregano.
- Make the Soup Base – Add in the tomato paste and stir until well distributed. Next, pour in the broth and canned tomatoes and simmer 15 minutes.
- Finish Building the Soup – Turn the heat to low. Add in the noodles, half and half, parmesan, and basil. Simmer for 3-5 minutes.
- Garnish & Serve – Ladle into warm bowls and top with a dollop of ricotta cheese and fresh basil.
Tips for the Best Lasagna Soup
- Keep the heat over medium – allow the flavors of the soup to come together gradually by keeping the heat at medium to medium-low.
- Don’t cook the pasta all the way – drain it with 2-3 minutes left of cooking time, as it will finish cooking when you add it back to the soup pot.
- Make the soup in a Dutch oven – it retains moisture and maintains even heat.
