Easy Lasagna Soup Recipe + Video

White bowl loaded with lasagna soup, garnished with two fresh basil leaves. A slice of baguette is on a white plate under the bowl.

5 stars (1 review)

This comforting soup tastes like hearty and delicious lasagna casserole, but is easy to make (on the stovetop or in the crockpot!) in only 30 minutes with tender noodles and our secret ingredient for the most cheesy and rich soup.

Prep Time15

Cook Time20

Total Time35

Course: Main, Main Course, Soup

Cuisine: Italian

Servings: servings

Calories: 478kcal

Author: Sommer Collier

Ingredients

1 tablespoons olive oil
1 pound ground Italian sausage
1 cup chopped onion
3-4 cloves garlic minced
1 tablespoon Italian seasoning
¼ - ½ teaspoon crushed red pepper flakes
6 cups chicken broth or beef broth
28 ounce can crushed tomatoes
15 ounce can tomato sauce
6 ounces broken lasagna noodles or Mafalda noodles
4 ounce cream cheese cut into cubes
¼ cups chopped fresh basil
Toppings –
1 ½ cups shredded mozzarella cheese
1 cup grated parmesan cheese
1 cup fresh basil leaves

US Customary - Metric

Instructions

Set a large 6-8 quart sauce pot over medium heat. Add the olive oil to the pot. Once hot, add the sausage. Use a wooden spoon to break the sausage up into small pieces. Stir and brown the sausage for approximately 5 minutes.
Once the sausage is mostly browned, stir in the chopped onion, garlic, Italian seasoning, and crushed red pepper. Sauté the onions for 3 to 5 minutes to soften.
Once the onions are soft, pour in the chicken broth, crushed tomatoes, and tomato sauce. Stir well. Cover the pot and bring to a boil.
Meanwhile, break the lasagna noodles or Mafalda noodles into small bite-size pieces. Once the broth is boiling, stir in the broken pasta, cream cheese, and fresh basil. Simmer the soup, uncovered, for at least 5-6 minutes until the pasta is al dente and the cream cheese has melted into the soup base. (It's best to turn off the heat before the pasta is fully cooked through, because it's going to sit in the hot soup broth after cooking. You don't want the lasagna noodles to become mushy.) Taste, then salt and pepper if needed.
To serve, ladle the hot soup into bowls then sprinkle with shredded mozzarella cheese, grated Parmesan cheese, and fresh basil leaves.

Video

Notes

Let the soup cool completely before transferring to an airtight container. It will keep well for up to 4 days in the fridge.

To freeze: Once it cools completely, transfer the soup to an airtight and freezer-safe container. Wrap the container in a layer of aluminum foil for extra protection. Store in the freezer for up to 3 months.

Nutrition