Okay, let’s talk comfort food, shall we? Because sometimes, you just crave that warm, cheesy, saucy goodness of lasagna, but you’re *really* not in the mood for all the layering and dishes. That’s where my absolute favorite Lasagna Soup swoops in to save the day! Seriously, it’s like the heart and soul of lasagna, all tossed into one incredible, soul-warming bowl. I remember first whipping this up on a super chilly evening, and it was an instant hit. It has that amazing flavor profile of classic lasagna – the rich tomato, the savory sausage, that hint of Italian herbs – but it’s so much more approachable. This recipe is pure magic when you need a shortcut to happiness without sacrificing any of that delicious, comforting taste.
Why You’ll Love This Lasagna Soup
This Lasagna Soup is seriously a game-changer. Here’s why you’re going to adore it:
- So Easy, So Quick: Honestly, the biggest win here is how ridiculously simple it is. We’re talking one pot, minimal cleanup, and you’ve probably got most of the ingredients already. It’s the ultimate weeknight savior when those lasagna cravings hit but you just can’t face the assembly line.
- Flavor Explosion: Don’t let the “soup” part fool you; this is pure lasagna essence in every spoonful. The savory Italian sausage, rich tomato base, aromatic herbs, and tender noodles all come together for that comforting taste you love, but in a cozy soup format.
- Ultimate Comfort Food: This is the kind of meal that feels like a warm hug from the inside out. It’s hearty, satisfying, and perfect for chilly evenings or whenever you just need a little something special.
- Totally Adaptable: You can totally make this your own! Feeling like adding bell peppers or spinach? Go for it! Want to try turkey sausage instead? Works perfectly. It’s a forgiving recipe that’s happy to go with the flow.
Gather Your Lasagna Soup Ingredients
Alright, let’s get our mise en place ready for this amazing bowl of happiness! For the soup itself, you’ll need about a tablespoon of good olive oil to get things started. Then, grab a pound of Italian sausage – I like to get the kind with the casings removed so it’s super easy to break up while it cooks. For that aromatic base, we’ll use one medium onion, finely chopped, and a couple of cloves of garlic, minced nice and small. Don’t forget a big 28-ounce can of diced tomatoes (undrained, that juice is flavor!) and a 6-ounce can of tomato paste to really amp up the tomato goodness. We’ll need about 4 cups of chicken broth – feel free to use veggie broth if you’re going meatless! Then, it’s time for the classic lasagna seasonings: a teaspoon each of dried oregano and dried basil, plus half a teaspoon of salt and a quarter teaspoon of black pepper. The star of our soup, literally, will be about a cup of lasagna noodles, broken into pieces about the size of a bite. And for serving? Have about half a cup of creamy ricotta cheese ready, a quarter cup of grated Parmesan cheese for that salty punch, and some fresh basil for a pop of color and freshness!
Step-by-Step Guide to Making Lasagna Soup
Alright, let’s get this cozy bowl of magic happening! It really couldn’t be simpler, and trust me, the payoff is HUGE when it comes to flavor and pure comfort. Here’s exactly how we’ll transform these ingredients into amazing Lasagna Soup. If you love hearty soups like this, you should totally check out my Creamy Italian Sausage Soup or even my Creamy Italian Sausage Gnocchi Soup for more cozy goodness!
Browning the Sausage and Aromatics
First things first, grab your biggest pot or Dutch oven and get it nice and warm over medium-high heat. Add that tablespoon of olive oil – just enough to coat the bottom. Toss in your pound of Italian sausage, and get in there with your spoon to break it all up into smaller, bite-sized bits. You want it to get nicely browned all over. Once it looks lovely and cooked through, carefully drain off any excess grease. Nobody wants a greasy soup!
Building the Flavor Base for Lasagna Soup
Now, into that same pot with the sausage, add your chopped onion. Let it cook down until it’s nice and soft, about 5 minutes. You’ll start to smell that wonderful savory base developing! Then, stir in your minced garlic – careful not to burn it, just a minute tops until it’s super fragrant. Now for the rich part: pour in that can of diced tomatoes (juice and all!), the tomato paste (this really deepens the flavor!), and the chicken broth. Give it all a good stir, then add in your dried oregano, basil, salt, and pepper. Let this glorious concoction come to a rolling boil.
Cooking the Noodles and Finishing the Lasagna Soup
Once your soup base is bubbling away, it’s time for the star carb: the broken lasagna noodles! Toss them right into the pot. Now, turn the heat down to medium-low, pop a lid on it, and let it simmer. This usually takes about 15 to 20 minutes, but keep an eye on those noodles. You want them nice and tender, not mushy! Give it a stir every now and then because those noodles can stick to the bottom if you’re not careful. You’re looking for them to be perfectly cooked through and loving all that broth.
Serving Your Delicious Lasagna Soup
And that’s it! Ladle your beautiful, steamy Lasagna Soup into bowls. To really nail that lasagna feel, top each serving with a generous dollop of creamy ricotta cheese, a sprinkle of grated Parmesan cheese, and a scattering of fresh basil leaves. It’s the perfect finishing touch!
Tips for the Best Lasagna Soup
Alright, so you’ve got the recipe, but let’s talk about how to make this Lasagna Soup truly knock your socks off, every single time. I’ve made this soup more times than I can count, and I’ve picked up a few little tricks along the way that make a big difference. First off, don’t skimp on browning that Italian sausage! Getting it nicely browned adds so much depth of flavor that you just won’t get if it’s just pale and sad. Also, make sure you’re stirring those noodles really well while they cook; nobody likes a clump of stuck-together pasta at the bottom of their soup! You can even add a splash more broth if it gets too thick while the noodles are cooking. And if you’re a fan of lasagna in all its forms, you’ve *got* to try my White Chicken Lasagna Soup – it’s another winner!
Ingredient Substitutions and Notes
So, let’s talk about making this Lasagna Soup your own! If you can’t find Italian sausage or just want to switch it up, regular ground pork or turkey seasoned with Italian herbs works beautifully. For a lighter option, turkey sausage is fantastic. And if you’re aiming for a veggie version, just skip the sausage altogether and use vegetable broth instead of chicken broth – it’s still packed with flavor! Sometimes I’ll even toss in some chopped carrots or celery with the onions if I have them on hand; it just adds another layer of deliciousness.
Frequently Asked Questions about Lasagna Soup
Got questions about my favorite cozy soup? I’ve got you covered!
Can I make Lasagna Soup ahead of time?
You sure can! This Lasagna Soup is actually even better the next day. Just let it cool completely, store it in an airtight container in the fridge for up to 3 days. Reheat it gently on the stovetop, adding a splash more broth if it’s too thick. The noodles will soak up some liquid, so you might need it!
What kind of noodles work best for Lasagna Soup?
I really love using regular lasagna noodles broken into pieces, like in the recipe! They give you that classic lasagna noodle texture. You can also use broken spaghetti, fettuccine, or even those fun little pasta shapes like ditalini or elbow macaroni. Just make sure to adjust the cooking time based on the pasta package.
How to make this Lasagna Soup vegetarian?
Making this Lasagna Soup vegetarian is super easy! Just skip the Italian sausage and use a good quality vegetable broth instead of chicken broth. You can add extra veggies like mushrooms or bell peppers for more substance, or even some plant-based crumbles if you like. Check out my Lasagna with Zucchini for some veggie inspiration!
Nutritional Information for Lasagna Soup
Just a heads-up, the nutritional info for this delicious Lasagna Soup is an estimate, okay? It can totally change depending on the brands you use and exactly how much you ladle into your bowl. But generally, one hearty serving packs about 450 calories, 25g of protein, 30g of carbs, and 22g of fat. It’s a filling and satisfying bowl that still fits into a healthy meal plan!»
Share Your Lasagna Soup Creations!
Alright, my friends, I’ve shared all my secrets, and now it’s YOUR turn! I absolutely LOVE seeing your culinary adventures. Did you whip up this Lasagna Soup? Did you tweak it a little? Did it make it into your dinner rotation? Please, please, PLEASE leave a comment down below and tell me all about it! A star rating is super helpful too. And if you snap a picture, tag me on social media – I’d be thrilled to see your delicious bowls of comfort!
Lasagna Soup
Ingredients
Equipment
Method
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add Italian sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
- Pour in the diced tomatoes (with their juice), tomato paste, and chicken broth. Stir in oregano, basil, salt, and pepper. Bring the mixture to a boil.
- Add the broken lasagna noodles to the pot. Reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the noodles are tender, stirring occasionally to prevent sticking.
- Ladle the soup into bowls. Top each serving with a dollop of ricotta cheese, a sprinkle of Parmesan cheese, and fresh basil.