You know those nights when you’re craving the cozy, cheesy goodness of lasagna but don’t have the energy to layer noodles and sauce? That’s exactly how this Easy Lasagna Soup Recipe was born in my kitchen. I stumbled upon it one frantic Wednesday when my kids were begging for comfort food and my patience was running thin. One pot, a handful of pantry staples, and 35 minutes later – boom! – we had steaming bowls of soup that tasted just like Sunday’s lasagna, but without the fuss. Now it’s our go-to when life gets crazy (which, let’s be honest, is most weeknights). The best part? My picky eaters slurp it up without a single complaint.
Table of Contents
Table of Contents
Why You’ll Love This Easy Lasagna Soup Recipe
Listen, I know a winner when I taste one – and this soup is it. Here’s why you’ll be making it on repeat:
- Weeknight magic: From chopping to serving, it’s done in 35 minutes flat (faster than ordering takeout!)
- One-pot wonder: Less dishes = more happiness. My kinda math.
- Pantry hero: Uses simple ingredients you probably already have – no fancy grocery runs needed.
- Tastes like Sunday dinner: All the rich, cheesy flavors of lasagna without the layering drama.
- Kid-approved: My picky eaters gobble it up, especially when they get to add their own cheese toppings.
Trust me – this soup’s gonna earn a permanent spot in your rotation.
Ingredients for Easy Lasagna Soup
Here’s everything you’ll need to make this cozy soup – measurements matter, so don’t eyeball it like I did that one time (oops). Gather these simple ingredients before you start:
- 1 pound Italian sausage (mild or hot – your call! Casings removed if using links)
- 1/2 medium onion, chopped (about 1 cup – no need for perfect dicing here)
- 4 cloves garlic, minced (or 2 teaspoons from the jar when you’re in a pinch)
- 1 (28 ounce) can crushed tomatoes (the real MVP for that lasagna flavor)
- 4 cups beef broth (I use low-sodium so I can control the salt)
- 1 cup water (just plain ol’ tap water works great)
- 1/4 teaspoon Italian seasoning (or 1/8 tsp each dried basil & oregano if that’s what you’ve got)
- 10 uncooked lasagna noodles, broken into bite-sized pieces (about 2-inch chunks)
- 1-2 tablespoons torn fresh basil (for that final flavor pop)
- Salt & pepper to taste (start with 1/4 tsp salt, add more after tasting)
Ingredient Notes & Substitutions
No Italian sausage? Ground beef or turkey work great too – just add extra Italian seasoning. Gluten-free? Swap in your favorite GF noodles (they’ll cook faster, so check at 10 minutes). For broth, beef stock is fine, but broth gives richer flavor. Vegetarian? Use Beyond sausage and veggie broth – it’s shockingly good! And if you’re out of fresh basil, a teaspoon of dried works (just add it with the Italian seasoning).
Equipment Needed
You probably have everything already! Here’s what I grab from my kitchen:
- Large soup pot (at least 5 quarts – this soup bubbles up!)
- Wooden spoon for stirring (metal can scratch your pot)
- Chef’s knife for chopping
- Measuring cups & spoons (or just eyeball it like I sometimes do)
That’s it – no fancy gadgets required. See? Told you this was easy!
How to Make Easy Lasagna Soup
Alright, let’s get cooking! This soup comes together faster than my kids can say “I’m hungry” for the third time. Follow these simple steps:
- Brown that sausage: Crumble the sausage into your pot over medium-high heat. Cook for 5 minutes, breaking it up with your spoon until it’s nicely browned. If there’s more than a tablespoon of grease, drain it (but leave a little for flavor!).
- Onion & garlic time: Toss in your chopped onion and minced garlic. Cook for 4-5 minutes until they’re soft and smell amazing – this is when my kitchen starts smelling like an Italian restaurant.
- Everything else goes in: Pour in the crushed tomatoes, beef broth, water, Italian seasoning, and those broken lasagna noodles. Stir it all together and crank the heat to high until it boils (about 3 minutes).
- Simmer magic: Reduce heat to medium-low, cover with the lid slightly askew, and let it gently bubble for 15 minutes. Stir every 5 minutes to prevent noodles from sticking to the bottom.
- Finish strong: Remove from heat, stir in the fresh basil, and taste. Add salt and pepper if needed (I always need more pepper!).
Tips for the Best Lasagna Soup
Here’s how I make sure every batch turns out perfect:
- Brown means flavor: Don’t rush browning the sausage – those crispy bits add depth.
- Noodle check: Test pasta at 12 minutes – some brands cook faster.
- Cheese strategy: Serve toppings separately so everyone can customize their bowl.
- Leftover trick: Store noodles separately if you know you’ll have leftovers – they’ll keep their texture better.
35-Minute Easy Lasagna Soup Recipe for Busy Weeknights
A simple and delicious lasagna soup recipe that brings all the flavors of traditional lasagna in a comforting bowl. Perfect for busy weeknights.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 1 pound Italian sausage
- 1/2 medium onion, chopped
- 4 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 4 cups beef broth
- 1 cup water
- 1/4 teaspoon Italian seasoning
- 10 uncooked lasagna noodles, broken into smaller pieces
- 1–2 tablespoons torn fresh basil
- Salt & pepper to taste
- Toppings: ricotta, grated parmesan cheese, shredded mozzarella (use any/all/none to taste)
Instructions
- Add the sausage meat to a large soup pot (take sausage meat out of casings if using whole sausages). Brown the sausage for 5 minutes, over medium-high heat, breaking it up with your spoon as you go along. If there’s a lot of excess fat, drain it.
- Add the onion and garlic, and continue cooking for 4-5 minutes.
- Stir in the crushed tomatoes, beef broth, water, Italian seasoning, and lasagna noodles. Increase the heat to high and bring the soup to a boil.
- Reduce the heat so it’s gently boiling, and let it simmer (covered, with the lid slightly ajar) for about 15 minutes or until the pasta is tender. Stir a few times to prevent sticking.
- While the soup cooks, prep your toppings.
- Stir in the basil and season with salt & pepper as needed. Serve topped with ricotta, mozzarella, and parmesan.
Notes
- Use any type of sausage you prefer.
- Adjust cheese toppings to your taste.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 1200mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg
Serving Suggestions for Easy Lasagna Soup
Now for the best part – loading up your bowl! I always set out little dishes of ricotta, shredded mozzarella, and grated parmesan so everyone can pile on their favorites. My kids go wild with the cheese, while my husband adds a spicy kick with red pepper flakes. For sides? Garlic bread is non-negotiable in our house – perfect for dunking. A simple green salad with tangy vinaigrette cuts through the richness beautifully. Pro tip: warm your bowls first – it keeps the soup piping hot while you savor every cheesy, comforting bite.
Storage & Reheating
This soup keeps like a dream! Store leftovers in an airtight container in the fridge for up to 3 days – though ours never lasts that long. For reheating, I always use the stovetop on medium-low with a splash of broth to loosen it up. Microwave works in a pinch, but stir halfway through to prevent hot spots. Freezing? The noodles get mushy, so I don’t recommend it unless you’re okay with that texture. Pro tip: If you know you’ll have leftovers, cook the noodles separately and add them when reheating – they’ll stay perfectly al dente!
Nutritional Information
Now, I’m no nutritionist – I’m just a mom who loves good food – but here’s the scoop on what’s in this delicious soup. Keep in mind these numbers can change based on the specific ingredients and brands you use (especially with different sausage types and cheese toppings). This hearty bowl gives you a great balance of protein from the sausage and cheese, carbs from the noodles, and lots of flavor from all those tomatoes and spices.
One thing I love? You’re getting real food here – no mysterious ingredients. Just remember that nutrition values are always estimates, especially when it comes to homemade recipes where we all tweak things to our taste (like how my husband doubles the garlic). The important thing is that it’s homemade comfort food that makes your family happy – and that’s the best kind of nourishment there is!
Frequently Asked Questions
I get asked about this Easy Lasagna Soup Recipe all the time – here are the answers to the most common questions:
Can I use oven-ready lasagna noodles?
Absolutely! They work great – just reduce simmering time to about 10 minutes since they’re thinner. Break them into smaller pieces first so they cook evenly.
How can I make vegetarian lasagna soup?
So easy! Swap Italian sausage for Beyond Meat or mushrooms, and use veggie broth. The crushed tomatoes and cheese toppings keep all that rich flavor.
What if I don’t have fresh basil?
No worries – dried works fine! Use 1 teaspoon dried basil added with the Italian seasoning. The flavor’s slightly different but still delicious.
Can I make this in a slow cooker?
You bet! Brown the sausage first, then dump everything except noodles in the crockpot. Cook on low 6 hours or high 3 hours, adding noodles in the last 30 minutes. If you prefer that method, check out my crockpot lasagna soup recipe for detailed instructions.
Why break the noodles instead of using whole?
Trust me – bite-sized pieces make eating way easier! No awkward noodle-slurping moments. Plus, they cook faster and distribute evenly in every spoonful.
Final Thoughts
There you have it – my family’s favorite shortcut to lasagna night! This soup’s saved my sanity on more busy evenings than I can count. Give it a try and let me know how your crew likes it – I live for those “we loved it!” comments. Now go grab that pot and get simmering! You can also share your results with us over on Facebook!
