This lasagna soup with herbed ricotta has everything I love about a cozy pasta dinner: savory Italian sausage, tender noodles, a rich tomato broth, and a generous spoonful of creamy cheese melting into every bowl. You get those familiar lasagna flavors without assembling layers or waiting for a casserole to bake.
If you love my Classic Lasagna Stuffed Shells or a comforting bowl of Italian Penicillin Soup, this easy lasagna soup belongs on your dinner list. It comes together in about 45 minutes with pantry staples and a simple fresh herb ricotta topping.
More Lasagna Inspired Recipes You’ll Love
Why You’ll Love This Lasagna Soup
- Rich, familiar flavor. Italian sausage, tomatoes, garlic, and Parmesan give the broth plenty of depth.
- No layering required. Everything you love about lasagna comes together in a spoonable dinner.
- Creamy herbed ricotta. Fresh basil and parsley make the cheese topping especially good.
- Flexible pasta options. Use wide egg noodles, broken lasagna noodles, or mafalda.
- Easy to prepare ahead. Keep the noodles separate so leftovers hold their texture.
Ingredients for Lasagna Soup with Herbed Ricotta
For the Soup
- 1 pound Italian sausage, casings removed if using links
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes
- 1 (28-ounce) can diced tomatoes
- 4 cups low-sodium chicken broth
- 2 cups water
- 2 bay leaves
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes, or less to taste
- Salt and black pepper, to taste
- 8 ounces wide egg noodles or broken lasagna noodles
- 2 cups fresh spinach or chopped kale, optional
For the Herbed Ricotta
- 1 cup ricotta cheese
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- ¼ cup freshly grated Parmesan cheese
- Salt and black pepper, to taste
- Additional Parmesan and fresh basil, for serving
Ingredient Tips and Substitutions
Italian sausage: Mild sausage makes a flavorful base, while hot Italian sausage adds more heat. If you use hot sausage, start with less crushed red pepper.
Tomatoes: Crushed tomatoes give the broth body, and diced tomatoes add texture. Tomatoes with basil or Italian seasoning also work; taste the soup before adding extra seasoning.
Pasta: Wide egg noodles make a tender, comforting soup. Broken lasagna noodles give it a more traditional lasagna appearance. Cook whichever pasta you choose according to its package directions.
Ricotta: Whole-milk ricotta makes a particularly creamy topping. Stir it with the herbs and Parmesan while the soup simmers so it is ready when dinner is done.
Optional greens: Spinach wilts quickly. Kale needs a few extra minutes to soften, so add it earlier and simmer until tender.
How to Make Lasagna Soup with Herbed Ricotta
1. Brown the Italian Sausage
Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the sausage and cook, breaking it into small pieces, until browned and cooked through. Spoon off excess grease if needed.
2. Soften the Onion and Garlic
Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened. Stir in the garlic and cook for about 30 seconds.
Add the tomato paste and stir for 1 minute, coating the sausage and onion. This quick step helps deepen the tomato flavor.
3. Simmer the Tomato Broth
Pour in the crushed tomatoes, diced tomatoes, chicken broth, and water. Stir in the bay leaves, oregano, and crushed red pepper.
Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for 15–20 minutes, stirring occasionally. Taste and season with salt and black pepper.
If you are adding kale, stir it in during the simmering time and cook until tender. Add spinach during the final few minutes.
4. Cook the Noodles
Meanwhile, bring a separate pot of water to a boil. Cook the egg noodles or broken lasagna noodles just until al dente, following the package directions. Drain.
Keeping the pasta separate gives you more control over its texture and prevents it from soaking up the broth before serving.
5. Mix the Herbed Ricotta
In a small bowl, stir together the ricotta, basil, parsley, and Parmesan. Season with a little salt and black pepper.
The topping should be creamy and easy to spoon. Taste it before adding more salt, since Parmesan already contributes saltiness.
6. Assemble and Serve
Remove the bay leaves from the soup. Divide the cooked noodles among bowls, then ladle the hot sausage and tomato broth over them.
Finish each bowl with a generous spoonful of herbed ricotta, additional Parmesan, and fresh basil. Stir a little of the ricotta into the hot broth as you eat for creamy, cheesy bites
Tips for the Best Lasagna Soup
Brown the sausage well. Let it develop some color before adding the onion. Those browned bits help flavor the broth.
Keep the simmer gentle. Stir occasionally to prevent the thick tomato base from sticking to the bottom of the pot.
Add pasta to individual bowls. This is especially helpful if you expect leftovers. You can portion the noodles without thickening the entire pot of soup.
Adjust the consistency before serving. For a thinner soup, stir in a little extra broth. For a thicker tomato base, simmer it uncovered a few minutes longer before adding the pasta.
Serve the ricotta on top. Adding it to each bowl keeps the fresh herbs bright and lets everyone choose how much cheese they want.
What to Serve with Lasagna Soup
Warm garlic bread or a piece of crusty bread is perfect for soaking up the tomato broth and creamy ricotta.
For something fresh alongside it, serve my Big Fat Greek Salad with Lemon Vinaigrette. The crisp romaine and tangy dressing balance the rich sausage and cheese beautifully.
You can also keep dinner simple with a green salad, roasted broccoli, or steamed green beans.
Easy Lasagna Soup with Herbed Ricotta
This easy lasagna soup with herbed ricotta combines Italian sausage, tender noodles, and rich tomato broth with a creamy basil-Parmesan topping. A cozy family dinner ready in about 45 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6–8 servings 1x
- Category: SOUP | DINNER
- Method: STOVETOP
- Cuisine: ITALIAN | AMERICAN
Ingredients
For the Lasagna Soup:
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed if using links
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes
- 1 (28-ounce) can diced tomatoes
- 4 cups low-sodium chicken broth
- 2 cups water
- 2 bay leaves
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes, or less to taste
- Salt and black pepper, to taste
- 8 ounces wide egg noodles or broken lasagna noodles
- 2 cups fresh spinach or chopped kale, optional
For the Herbed Ricotta:
- 1 cup whole-milk ricotta cheese
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- ¼ cup freshly grated Parmesan cheese
- Salt and black pepper, to taste
- Additional shaved Parmesan and fresh basil, for serving
Instructions
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Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the Italian sausage and cook, breaking it into crumbles, until browned and cooked through. Spoon off excess grease if needed.
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Add the onion and cook for 4–5 minutes, stirring occasionally, until softened. Stir in the garlic and cook for 30 seconds.
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Stir in the tomato paste and cook for 1 minute, coating the sausage and onion.
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Add the crushed tomatoes, diced tomatoes, chicken broth, water, bay leaves, oregano, and crushed red pepper flakes. Bring to a gentle boil, then reduce the heat and simmer uncovered for 15–20 minutes, stirring occasionally. Season with salt and black pepper to taste.
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Meanwhile, cook the noodles in a separate pot of boiling water according to the package directions, just until al dente. Drain and set aside.
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If using kale, stir it into the soup during the simmering time and cook until tender. If using spinach, add it during the final 2–3 minutes and stir until wilted.
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In a small bowl, combine the ricotta, basil, parsley, and grated Parmesan. Season with salt and black pepper to taste.
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Remove and discard the bay leaves. Divide the cooked noodles among serving bowls and ladle the hot soup over them.
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Top each bowl with a generous spoonful of herbed ricotta, additional shaved Parmesan, and fresh basil. Serve immediately.
Notes
- Sausage: Use mild or hot Italian sausage. Reduce the crushed red pepper flakes if using hot sausage.
- Pasta: Cooking the noodles separately prevents them from absorbing too much broth. Add them to individual bowls for the best leftover texture.
- Consistency: Add extra broth for a thinner soup, or simmer the tomato base a little longer for a thicker consistency.
- Make ahead: Prepare the soup base ahead and store separately from the noodles and ricotta topping.
- Storage: Refrigerate the soup, noodles, and topping in separate airtight containers for up to 3 days.
- Freezing: Freeze the soup base without noodles or ricotta for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm the soup on the stovetop, adding broth or water as needed. Serve with noodles and the ricotta topping.
Nutrition
- Serving Size: 1
- Calories: 420
- Fat: 22g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 24g
Make-Ahead Tips
Prepare the sausage and tomato soup base ahead, then refrigerate it separately from the noodles and ricotta topping.
When you are ready to eat, warm the soup on the stove and cook fresh noodles, or gently reheat noodles you have stored separately. Assemble the bowls just before serving.
For the freshest flavor, stir the chopped basil and parsley into the ricotta on the day you plan to serve it.
How to Store and Reheat Lasagna Soup
Refrigerate: Store the soup, cooked noodles, and ricotta topping in separate airtight containers. Use refrigerated leftovers within 3 days.
Reheat: Warm the soup in a saucepan over medium-low heat, stirring occasionally. Add a splash of broth or water if needed, then serve with the noodles and ricotta.
Freeze: Freeze the cooled soup base without the pasta or cheese topping for up to 3 months. Thaw overnight in the refrigerator, reheat, and serve with freshly cooked noodles and herbed ricotta.
Frequently Asked Questions
Can I make lasagna soup with ground beef?
Yes. Replace the Italian sausage with 1 pound of ground beef. Since beef does not have the same seasoning as sausage, add Italian seasoning to taste and adjust the salt, pepper, and red pepper flakes after simmering.
Can I cook the noodles directly in the soup?
Yes, but they will absorb liquid and make the soup thicker. Add extra broth as needed and cook until the pasta is just tender, stirring frequently.
If you plan to save leftovers, cooking the noodles separately gives you better control over their texture.
What noodles are best for lasagna soup?
Broken lasagna noodles and mafalda give the soup those familiar ruffled edges. Wide egg noodles are another delicious option and work well with this recipe’s sausage and tomato broth.
Does lasagna soup need heavy cream?
No. This recipe gets its creamy finish from the herbed ricotta topping. Stir a spoonful into your bowl to blend the cheese with the hot tomato broth.
Can I use cottage cheese instead of ricotta?
Yes. Blend cottage cheese until smooth, then stir in the basil, parsley, and Parmesan. The flavor will be slightly different, but it makes a creamy alternative.
Why did my lasagna soup get too thick?
Pasta continues absorbing broth as it sits. Store the noodles separately whenever possible, and add a little broth when reheating to loosen the soup.
A Cozy Dinner Worth Keeping on Repeat
The herbed ricotta is what makes this lasagna soup feel special. As it melts into the tomato broth, every spoonful gets a little creamy, a little cheesy, and full of those comforting Italian sausage and pasta flavors.
Save this recipe for your next chilly evening, and try my Classic Lasagna Stuffed Shells when you are craving a baked pasta dinner. For another simple soup night, my Italian Penicillin Soup is a comforting one to keep handy.
