Easy Lasagna Soup Recipe: Weeknight Comfort in a Bowl (Print Version)
This Easy Lasagna Soup Recipe brings classic Italian flavors to your table fast. A hearty, comforting bowl perfect for busy weeknights, loved by all.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: Meat-based
# Ingredients:
→ Soup Base & Meat
01 -
1 tbsp olive oil
02 -
1 lb ground Italian sausage (mild or hot)
03 -
1 yellow onion, chopped
04 -
4 cloves garlic, minced
05 -
1 (28 oz) can crushed tomatoes
06 -
6 cups chicken broth (low sodium)
→ Lasagna Elements
07 -
8-10 lasagna noodles, broken into 1-2 inch pieces
08 -
½ cup heavy cream
09 -
5 oz fresh spinach
→ Cheesy Toppings
10 -
1 cup ricotta cheese
11 -
½ cup shredded Parmesan cheese, divided
12 -
1 cup shredded mozzarella cheese, divided
→ Finishing Touches
13 -
Fresh basil, chopped (for garnish)
14 -
Fresh parsley, chopped (for garnish)
# Instructions:
01 -
First, grab a big pot or Dutch oven. Drizzle in a bit of olive oil and get that ground Italian sausage browning over medium-high heat. Break it up with a spoon as it cooks. Once it's all browned, drain off any excess fat – nobody wants a greasy soup, right? Then, toss in your chopped yellow onion and let it soften, about 5-7 minutes. It should start to look translucent and smell sweet, honestly. This is where I sometimes get impatient and rush it, but don't! Soft onions are key.
02 -
Now for the garlic! Add your minced garlic to the pot and cook for just a minute until it's fragrant. Don't let it burn, that's a mistake I've made too many times, and burnt garlic is just bitter. Pour in the crushed tomatoes and chicken broth. Give it all a good stir, making sure to scrape up any browned bits from the bottom of the pot – that's where all the extra flavor lives, you know? Bring it to a gentle simmer, letting all those beautiful flavors meld together.
03 -
This is the fun part! Add your broken lasagna noodles directly to the simmering soup. Stir them in well to make sure they're all submerged and don't stick together. Cook them according to package directions, usually around 10-12 minutes, or until they're al dente. Keep an eye on them; you don't want mushy pasta, that's just a tragedy in a bowl! I always taste a noodle to check; it’s the only way to be sure.
04 -
Once the noodles are cooked, reduce the heat to low. Stir in the heavy cream. This is where the soup transforms into that rich, comforting lasagna texture. Then, add the fresh spinach, handful by handful. Stir it in until it wilts down into the soup. It'll look like a lot at first, but it shrinks so much! It adds a lovely freshness and a bit of health, which makes me feel a little less guilty about the cheese, haha.
05 -
While the soup is simmering, grab a small bowl. Combine the ricotta cheese, half of the shredded Parmesan, and half of the shredded mozzarella. Give it a good stir. This mixture is what gives you that classic lasagna layer feel in every spoonful. I sometimes add a pinch of garlic powder to this mix, just for extra oomph, but that's my quirky preference!
06 -
Ladle the hot Easy Lasagna Soup Recipe into bowls. Top each serving with a generous dollop of the ricotta mixture. Then, sprinkle with the remaining shredded mozzarella and Parmesan cheese. If you're feeling fancy, a quick broil for a minute or two can melt the cheese beautifully, but honestly, the heat from the soup usually does the trick. Garnish with fresh basil and parsley. The aroma is just incredible, like a little piece of Italy in your kitchen!
# Notes:
01 -
Always sauté your onions until truly soft and translucent; it builds a better flavor foundation.
02 -
Leftovers are great, but the noodles will soak up liquid, so add a splash of broth when reheating.
03 -
For a vegetarian twist, try swapping the sausage for sautéed mushrooms and a can of drained lentils.
04 -
Serve with crusty garlic bread for dipping, it’s a game-changer!
# Equipment Needed:
01 -
Large pot or Dutch oven
02 -
cutting board
03 -
knife
04 -
small mixing bowl
# Nutrition (Per Serving):
Calories: 450-550 kcal
Total Fat: 25-35g
Total Carbohydrate: 35-45g
Protein: 25-35g