Lasagna Soup is a creamy, one-pan dish that combines Italian sausage, lasagna noodles, and a rich tomato-broth base with a cheesy ricotta layer. It delivers the flavors of lasagna in soup form and cooks in a single pot for minimal cleanup.
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In a large pot or deep skillet, brown the ground Italian sausage over medium-high heat. Drain off any excess grease.
To the cooked sausage, add the spaghetti sauce, chicken broth, and beef broth. Stir to combine.
Break the lasagna noodles into small, bite-sized pieces and add them to the pot, followed by the can of diced tomatoes.
Season the soup to taste with seasoned salt, oregano, garlic pepper, tomato bouillon, basil, and Italian seasoning.
Bring the soup to a boil, then reduce the heat to low to maintain a simmer.
Push the noodles down to ensure they are submerged in the liquid. Cover the pot and let it simmer for 8 minutes.
While the soup simmers, prepare the cheese mixture. In a small bowl, combine the ricotta cheese, shredded mozzarella, and Italian cheese blend. Add a pinch of seasoning and mix well.
After 8 minutes, uncover the soup. Stir in the heavy whipping cream and a large spoonful of the ricotta mixture.
Continue to cook for another 2 minutes, stirring until the cheese is melted and the soup is creamy.
Serve the lasagna soup hot, with an extra dollop of the ricotta mixture on top of each bowl.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, stirring occasionally and adding broth if it has thickened. Do not freeze, as noodles become mushy upon thawing.
Yes. Prepare through step before adding noodles, cool, and refrigerate up to 2 days. Reheat gently and add fresh noodles when serving to prevent them from becoming mushy.
Ground Italian sausage (either hot or mild) works best. Brown it fully before adding broth to render the fat and develop flavor.
Use oven-ready lasagna noodles and add them in the last 8–10 minutes of cooking. Stir occasionally so they cook evenly and don't clump.
Yes. All chicken or all beef broth work; adjust seasoning as needed since beef broth is richer. Vegetable broth can substitute for a lighter version.
Ricotta is traditional and creates the soup's creamy texture. Cashew cream or coconut cream can approximate it, but the flavor profile will shift noticeably.
