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Lasagna Soup

Lasagna Soup is a one-pot sausage-and-tomato broth with broken noodle ribbons simmered until tender. It’s finished with a melty ricotta scoop and a blanket of mozzarella and parmesan for a lasagna-inspired, spoonable bowl.
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Prep Time 35 minutes
Cook Time 24 minutes
Total Time 59 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Lasagna Soup Base
  • 1 lb sweet Italian sausage Casings removed
  • 1 onion Medium, diced
  • 4 garlic cloves Minced
  • 1 can (28 oz) San Marzano crushed tomatoes
  • 4 cup beef broth
  • 2 tbsp tomato paste
  • 1 tsp fennel seeds
  • 1 tsp Italian seasoning
  • 8 lasagna noodles Broken
  • 0.5 cup whole-milk ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup grated parmesan
  • fresh basil To finish
  • red pepper flakes To finish

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage, then build the flavor
  1. In a Dutch oven, brown the sweet Italian sausage over medium-high heat with fennel seeds until no longer pink, 8 to 10 minutes, stirring as needed and letting browned bits form on the bottom (visual cue: golden-brown sausage).
  2. Add the diced onion and cook until softened, 4 to 5 minutes, then stir in the minced garlic and cook until fragrant, 30 to 60 seconds (visual cue: translucent onion and fragrant garlic).
Simmer the tomatoes and broth
  1. Stir in the tomato paste and cook 2 minutes, scraping up any browned bits (visual cue: paste darkens slightly and smells deeper).
  2. Add the San Marzano crushed tomatoes and beef broth, then stir in the Italian seasoning; bring to a simmer, 3 to 5 minutes (visual cue: steady bubbling around the edges).
Cook the noodles
  1. Simmer the soup for 10 minutes, then add the broken lasagna noodles and cook until tender, 12 minutes (visual cue: noodle ribbons bend and soften while remaining submerged).
Finish and serve
  1. Ladle the soup into bowls and add a scoop of whole-milk ricotta on top of each bowl (visual cue: ricotta sits as a mound in the broth).
  2. Sprinkle shredded mozzarella and grated parmesan over the top and allow it to melt at the edges, 2 to 3 minutes (visual cue: cheese loosens and melds into the scarlet broth).
  3. Finish with fresh basil and red pepper flakes immediately (visual cue: basil leaves brighten and red flecks appear on the surface).

Notes

Pro tip: fennel seeds bloom when the sausage is browned, so don’t rush that first step—let the spices toast in the hot fat. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stove with a splash of broth or water. Freeze yes: cool completely, freeze up to 2 months, and reheat until hot (the noodles may soften further). For a lighter option, use part-skim ricotta and low-moisture mozzarella to reduce richness while keeping the lasagna-like melty top.