Lasagna Soup: Quick & Comforting Weeknight Meal (Print Version)

Whip up this easy Lasagna Soup recipe! Rich, savory, and packed with flavor, it's perfect for a fuss-free dinner. My personal recipe for cozy comfort.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: Meat, Dairy

# Ingredients:

→ Base Ingredients

01 - 1 tbsp olive oil
02 - 1 lb ground Italian sausage (mild or hot, or ground beef)
03 - 1 large yellow onion, chopped
04 - 4 cloves garlic, minced
05 - 1/2 tsp red pepper flakes (optional)

→ Flavor Builders

06 - 28 oz can crushed tomatoes (good quality, like San Marzano)
07 - 4 cups chicken broth (low sodium)
08 - 2 tsp dried Italian seasoning
09 - 1 tsp salt (or to taste)
10 - 1/2 tsp black pepper

→ Pasta & Greens

11 - 6-8 lasagna noodles, broken into 1-2 inch pieces
12 - 5 oz fresh spinach

→ Dairy & Finishers

13 - 15 oz whole milk ricotta cheese
14 - 1/2 cup grated Parmesan cheese, plus more for serving
15 - Fresh basil or parsley, for garnish (optional)

# Instructions:

01 - First things first, grab your biggest pot or Dutch oven and get it nice and hot over medium-high heat. Add a splash of olive oil, then toss in your ground Italian sausage (or beef). Break it up with a spoon and cook until it's beautifully browned all over. You want those crispy bits for flavor! Drain any excess fat – I usually just tilt the pot and spoon it out, trying not to make too much of a mess. Then, add your chopped onion and cook until it softens and smells sweet, about 5-7 minutes. Stir in the minced garlic and red pepper flakes, letting them cook for just another minute until fragrant. Oh, that smell! This is where the magic starts for our Lasagna Soup.
02 - Now for the liquid gold! Pour in your crushed tomatoes and chicken broth. Give it a good stir, scraping up any delicious browned bits from the bottom of the pot – that's called 'deglazing,' and it adds so much depth. Season generously with Italian seasoning, salt, and black pepper. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it bubble away for at least 15-20 minutes. This allows all those flavors to really get to know each other and develop into a rich, savory base for your Lasagna Soup. I always sneak a taste here and adjust the seasoning; it's okay if it feels a little too salty at this stage, the noodles will absorb some of that!
03 - Uncover your pot and crank the heat back up to medium. Carefully add your broken lasagna noodles to the simmering broth. Stir them gently to make sure they're all submerged and don't stick together. Cook for about 8-10 minutes, or until the noodles are al dente – that's 'to the tooth,' meaning they still have a slight bite. This is where I always forget to stir enough, and sometimes a noodle or two sticks to the bottom, so keep an eye on them! You definitely don't want mushy noodles in your Lasagna Soup, so keep tasting them as they cook.
04 - Once your noodles are cooked just right, it's time for the greens! Add your fresh spinach to the pot. Stir it in gently; you'll see it start to wilt down almost immediately into the warm Lasagna Soup. Continue stirring until all the spinach has softened and integrated into the soup, which usually only takes a minute or two. This step adds a lovely freshness and a pop of color, plus, it's a great way to sneak in some extra veggies without anyone complaining. The soup will look so vibrant and inviting now!
05 - While your soup is simmering and the spinach is wilting, grab a small bowl. Combine the whole milk ricotta cheese, about half of your freshly grated Parmesan cheese, and a pinch of salt and pepper. Stir it all together until it's smooth and well combined. This is your luscious, creamy topping that truly makes this a 'Lasagna' Soup. Don't skip this step! It adds that essential cheesy, creamy element that balances the rich tomato broth. I sometimes add a tiny bit of fresh parsley to this mixture for a bit of extra color and herbaceousness.
06 - Ladle generous portions of your warm, comforting Lasagna Soup into bowls. Now for the best part: dollop a spoonful (or two, I won't judge!) of the creamy ricotta mixture onto each serving. Sprinkle with the remaining Parmesan cheese and, if you have it, a little fresh basil or parsley for a final flourish. The steam rising from the bowl, the scent of garlic and tomato, the melting cheese... it's just dreamy. Serve immediately and enjoy the pure comfort. This Lasagna Soup is truly a masterpiece, if I do say so myself!

# Notes:

01 - Always use good quality crushed tomatoes; it makes a HUGE difference in the depth of flavor for your Lasagna Soup.
02 - Don't overcook the noodles! They'll continue to soften a bit in the hot soup, so al dente is key.
03 - Season as you go – taste the broth before adding noodles and adjust salt/pepper.
04 - Store leftover ricotta topping separately for the best texture when reheating.

# Tools You'll Need:

01 - Large pot or Dutch oven
02 - Wooden spoon
03 - Small mixing bowl

# Nutrition Facts (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 35g
Protein: 28g

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