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Italian Sausage Lasagna Soup

Italian sausage lasagna soup with a robust tomato broth, tender lasagna noodles, and melty mozzarella. Simmer, then cook broken noodles until spoon-ready, and serve with crisp garlic butter French bread.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1.5 lb Italian sausage Use casings removed if needed.
Vegetables & aromatics
  • 1 yellow onion, diced Dice into small pieces so it melts into the broth.
  • 4 garlic cloves, minced Mince fine for even flavor.
Tomato broth base
  • 1 can (28 oz) crushed tomatoes Use for the tomato base.
  • 6 cup beef broth Provides the hearty soup base.
  • 1 tbsp Italian seasoning Season the simmering broth.
Lasagna noodles
  • 10 oz broken lasagna noodles Break into small pieces so they fit on a spoon.
Cheese
  • 1 cup ricotta For spoonable dollops on top.
  • 2 cup shredded mozzarella Adds melt and stretch.
Garlic bread
  • 1 loaf French bread Slice for toasting.
  • 4 tbsp garlic butter Brush for crisp, garlicky edges.

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. In a Dutch oven over medium-high heat, cook the Italian sausage with the diced onion and minced garlic until the sausage is browned and the onion softens, about 6–8 minutes, stirring often and scraping browned bits from the bottom.
Simmer the tomato broth
  1. Add the crushed tomatoes, beef broth, and Italian seasoning to the pot, bring to a gentle simmer, then simmer for 15 minutes so the flavors meld and the broth thickens slightly.
Cook the lasagna noodles
  1. Stir in the broken lasagna noodles and simmer for 10 minutes, until tender, watching for the noodles to soften and the broth to become lightly starchy.
Toast the garlic bread
  1. Brush the French bread slices with garlic butter and toast until crisp and golden, about 4–6 minutes, until the edges brown.
Serve
  1. Ladle the soup into bowls, top each with ricotta and shredded mozzarella, and serve immediately alongside the crispy garlic bread while the cheese is melty.

Notes

Pro tip: break the lasagna noodles small so they fit on a spoon and cook evenly in the simmer. Refrigerate leftovers in an airtight container up to 3–4 days; reheat gently with a splash of broth or water if thickened. Freezing is not recommended because lasagna noodles can soften too much. For a lighter option, use turkey sausage and low-sodium beef broth for a lower-sodium, lower-fat version.