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Stovetop Lasagna Soup

Stovetop lasagna soup delivers lasagna-style flavor in a quick, thick red tomato broth with Italian sausage and tender broken noodles. It simmers on the stove until the noodles are just tender, then finishes with a ricotta-mozzarella parmesan cheese dollop and fresh basil.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Stovetop lasagna soup
  • 1 lb Italian sausage
  • 1 onion, diced
  • 4 clove garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) fire-roasted diced tomatoes
  • 4 cup chicken or beef broth
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp dried oregano
  • 0.25 tsp red pepper flakes
  • 8 lasagna noodles, broken into 2-inch pieces
  • 1 cup ricotta
  • 1 cup mozzarella
  • 2 tbsp parmesan
  • 1 fresh basil
  • 0.25 tsp Salt to taste
  • 0.25 tsp pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown sausage and build the base
  1. Heat a large Dutch oven or pot over medium-high heat, then brown and crumble the Italian sausage. Drain off excess fat so the soup isn’t greasy.
  2. Add the diced onion and cook for 3 minutes, stirring occasionally. Stir in the minced garlic and tomato paste, then cook 1–2 minutes until fragrant.
  3. Pour in the crushed tomatoes, fire-roasted diced tomatoes, and chicken or beef broth, then stir in the Italian seasoning, dried basil, dried oregano, and red pepper flakes. Keep stirring to evenly distribute the spices.
Simmer lasagna noodles
  1. Bring the soup to a full boil over high heat, then add the broken lasagna noodles. Make sure the noodles are submerged so they cook evenly.
  2. Reduce to a steady simmer and cook 10–12 minutes, stirring often, until the noodles are just tender. If needed, simmer a minute longer for al dente noodles.
Finish and serve with cheese dollop
  1. Season the soup with salt and pepper to taste. Serve immediately with a dollop made from ricotta, mozzarella, and parmesan topped with fresh basil.

Notes

Pro tip: Stir frequently once the noodles go in to prevent sticking and to help the broth thicken to a “soupy lasagna” consistency. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently on the stovetop, adding a splash of broth if the noodles absorb liquid. Freezing is not recommended because noodles can turn softer after thawing. For a lighter option, use chicken broth and swap turkey sausage for the Italian sausage.