If you love classic lasagna but don’t always have the time (or patience) for all the layering, this Easy Lasagna Soup is going to be your new weeknight favorite. It has everything you adore—rich tomato broth, tender pasta, savory sausage, and lots of melty cheese—all cooked together in one comforting pot. This version is hearty, flavorful, and unbelievably simple to throw together, making it a guaranteed family pleaser.
In our house, this Lasagna Soup has become a bit of a legend. The first time I made it, my husband walked into the kitchen thinking I had spent hours preparing a full lasagna. When he realized it was actually a one-pot soup, he was shocked… then completely obsessed after the first spoonful. Now he requests it almost weekly, and it has officially earned a spot in our “family favorites” rotation. Even on busy nights, this recipe brings everyone to the table with excitement—especially when I top each bowl with a generous dollop of creamy ricotta!
Why This Easy Lasagna Soup
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All the lasagna flavor, none of the work: Traditional lasagna takes time. This soup brings all those nostalgic flavors together in 30 minutes.
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Comfort in every bite: Savory sausage, tender pasta pieces, rich tomato broth, and three types of cheese create an irresistibly cozy bowl.
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One-pot convenience: Minimal cleanup and maximum flavor—everything cooks together!
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Customizable: Use beef, turkey, spicy sausage, or extra veggies. Swap noodles if you prefer.
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Crowd-pleasing: Perfect for kids, picky eaters, and anyone craving warm comfort food.
Ingredients
(Serves 4–6)
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1 tbsp olive oil (about 15 ml)
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1 medium onion, chopped (around 150 g / 0.33 lb)
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2 tsp minced garlic (approx. 6 g)
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1 lb mild Italian sausage, no casings (454 g)
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4 cups chicken broth (946 ml)
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2 cans petite diced tomatoes, with juices — 15 oz each (30 oz total / ~850 g)
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1 small can tomato paste — 6 oz (170 g)
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1 tsp dried oregano
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½ tsp Italian seasoning
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2–3 tbsp fresh basil, chopped (5–10 g)
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8 dry lasagna noodles, broken into small pieces (about 180 g / 0.4 lb)
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½ cup grated Parmesan (50 g)
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1 cup shredded mozzarella (optional) (113 g / 0.25 lb)
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Salt and black pepper, to taste
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Ricotta cheese, for topping (about 1–2 tbsp per bowl)
Directions
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Warm the olive oil in a large pot set over medium heat. Add the chopped onion and sauté for 2–3 minutes, until softened. Mix in the garlic and cook for another minute.
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Add the sausage to the pot, breaking it apart as it browns. Once fully cooked, drain any extra grease.
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Pour in the chicken broth, diced tomatoes, and tomato paste. Stir everything together, then season with oregano, Italian seasoning, and the chopped basil.
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Bring the mixture to a gentle boil. Add the broken lasagna noodles and cook for about 8–10 minutes, or until the pasta is tender.
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Lower the heat and mix in the Parmesan and mozzarella (if using). Taste and adjust seasoning with salt and pepper.
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Serve hot with a spoonful of ricotta and a sprinkle of basil on top. Enjoy!
Notes
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Pasta options: Feel free to substitute lasagna noodles with bowtie, rotini, or mafalda pasta.
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Meat variations: Swap mild sausage for spicy sausage, ground turkey, or lean ground beef.
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Thicker or thinner soup: Add extra broth for a lighter soup or let it simmer longer to thicken.
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Cheese tip: Whole-milk ricotta melts more luxuriously than part-skim.
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Make-ahead: The soup thickens as it sits. Add a splash of broth when reheating.
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Vegetable boost: Add spinach, mushrooms, zucchini, or bell peppers for extra nutrients.