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Two photos of lasagna soup with sausage, noodles, ricotta, melted mozzarella, and basil.

Easy Lasagna Soup

A one-pot Italian sausage and tomato soup with ruffled noodles, finished with creamy ricotta and melted mozzarella.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6 Servings
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Italian sausage casings removed
  • 1 onion diced
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 can 28 oz crushed tomatoes
  • 4 cups chicken or beef broth
  • 2 teaspoons Italian seasoning
  • 8 ounces mafalda or broken lasagna noodles
  • 1 cup ricotta cheese
  • 1/4 cup grated parmesan
  • 1 1/2 cups shredded mozzarella
  • Fresh basil for garnish

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Ladle

Method
 

  1. Brown the sausage in a large pot, breaking it up.
  2. Add the onion, then the garlic and tomato paste.
  3. Tip: Cooking the paste for a minute deepens the flavor.
  4. Add the tomatoes, broth, and Italian seasoning and bring to a boil.
  5. Add the noodles and simmer 10 to 12 minutes until tender.
  6. Stir the ricotta with the parmesan.
  7. Serve topped with ricotta, mozzarella, and basil.

Notes

Add extra broth when reheating leftovers.
Freeze the soup without noodles for best results.