Italian Lasagna Soup with Sausage and Fresh Basil
This hearty lasagna soup transforms all the beloved flavors of classic lasagna into a comforting bowl. Italian sausage provides rich, savory depth while crushed tomatoes and aromatic herbs create the signature sauce. Broken lasagna noodles give it authentic texture, and a dollop of creamy ricotta cheese mimics the traditional layers. Perfect for busy weeknights when you crave lasagna's comfort without the assembly time, this soup delivers all the satisfaction in a fraction of the effort.
Ingredients
- 6 oz lasagna noodles, broken into piecespenne pasta1:1Easier to eatsimilar texture
4
- 1 tbsp oil, avocado or olive
- 1 medium onion, chopped
- 1 lb hot or sweet Italian sausage, casings removed
- 2 cloves garlic, chopped
- 1 tsp dried oregano
- 2 tbsp tomato paste
- 32 oz low-sodium broth, chicken or beef
- 15 oz canned crushed tomatoes, with their juice
- ½ cup fresh basil, chopped
- ¼ cup parmesan cheese, grated
- ½ cup half & halfheavy cream1:1Creates richermore indulgent soupadds dairy
5
- ricotta cheese, for serving
Instructions
- 1
Bring a large pot of salted water to a boil and cook lasagna noodles for 2 minutes less than package instructions, then drain and drizzle with oil
- 2
Cook sausage in heavy bottom pot over medium heat until cooked through, breaking into small pieces
- 3
Add onion and cook until translucent, then stir in garlic and oregano and cook until fragrant
- 4
Add tomato paste, broth, and crushed tomatoes, bring to a boil then reduce heat and simmer partially covered
- 5
Add cooked noodles, half and half, parmesan, and basil, simmer briefly and season to taste
- 6
Serve immediately with ricotta cheese and fresh basil
Tips
Cook noodles slightly underdone as they'll continue cooking in the soup and won't become mushy.
Break up sausage into small, bite-sized pieces for the best texture and even distribution throughout the soup.
Add ricotta just before serving to maintain its creamy texture and prevent it from melting completely into the broth.
Good to Know
Refrigerate leftovers for up to 3 days. Noodles will absorb liquid, so add extra broth when reheating.
Can make sauce base without noodles up to 2 days ahead. Add cooked noodles and dairy when serving.
Serve hot with crusty bread and a side salad for a complete meal.
Common Mistakes
Don't overcook the noodles initially to prevent them from becoming mushy in the soup
Add dairy ingredients at the end to prevent curdling from high heat
Substitutions
FAQ
Can I freeze this lasagna soup?
The soup base freezes well for up to 3 months, but cook and add fresh noodles when serving as they don't freeze well.
What if I don't have Italian sausage?
Ground beef, turkey, or chicken work well. Add extra Italian seasoning, fennel seeds, and red pepper flakes for flavor.
How long does this soup keep in the refrigerator?
Stored properly, it keeps for 3-4 days. The noodles will absorb liquid, so add extra broth when reheating.