This lasagna soup is a little rebellion against the traditional layered dish. I love how it captures all those cheesy, tomatoey, meaty flavors in a single spoonful. It’s a chilly evening’s best friend, especially when you want comfort without the fuss of baking a big lasagna.
Why I keep coming back to this soup
It’s a bowl that comes together fast but feels like a warm hug. The flavors are familiar but layered—each spoonful reminds me of family dinners, lazy weekends, and cold nights. Plus, it’s endlessly customizable; I can toss in spinach, swap in different cheeses, or amp up the heat. It’s my go-to when I want something satisfying without spending hours in the kitchen.
Breaking down the ingredients that make this soup special
- Italian sausage: I use spicy for a kick, but mild works too. Swap out for ground turkey for a leaner version.: Adds depth and a savory, slightly smoky flavor that laces through every spoonful.
- Crushed tomatoes: I prefer San Marzano for their sweetness, but any good-quality canned tomatoes will do.: Provides a rich, tangy base that balances the richness of the cheese and sausage.
- Lasagna noodles: Broken into pieces, they soak up the broth, creating that familiar pasta texture.: Use regular or gluten-free; just break them up into bite-sized bits.
- Mozzarella and Parmesan: Melts into gooey layers, adding stringy comfort and sharp saltiness.: Freshly grated cheese makes a big difference—go for quality.
- Fresh basil or parsley: Brightens the whole bowl with a lemon-bright, herbal finish.: Add just before serving for maximum freshness.
- Olive oil: Use a good extra virgin for flavor and to prevent sticking.: A splash at the start helps build a flavorful base.
Tools and equipment you’ll need
- Large heavy-bottomed pot: For simmering the soup evenly and avoiding scorching.
- Wooden spoon: For stirring and breaking apart the sausage.
- Measuring cups and spoons: To keep ingredients balanced.
- Ladle: For serving the soup hot and portioned.
Step-by-step to a bowl of comforting, cheesy goodness
Step 1: Gather all ingredients and tools before starting to keep things smooth.
Step 2: Heat a large pot over medium heat, adding a splash of olive oil.
Step 3: Cook the sausage until browned, about 7 minutes, breaking it apart as it cooks.
Step 4: Add chopped onions and garlic, cooking until fragrant and translucent, about 5 minutes.
Step 5: Pour in crushed tomatoes and beef broth, bringing the mixture to a simmer.
Step 6: Stir in broken lasagna noodles, cooking until al dente, about 10 minutes.
Step 7: Sprinkle with shredded mozzarella and Parmesan, letting the cheese melt into the soup.
Step 8: Serve hot, garnished with fresh basil or parsley.
Cooking checkpoints to keep your soup perfect
- Meat should be browned and cooked through, not grey or soggy.
- Noodles should be just tender, not mushy or raw.
- Cheese should be melted and bubbly, not clumped or burnt.
- Soup should be bubbling gently, not boiling over or simmering dull.
Common mistakes and how to fix them
- Letting the noodles overcook and turn to mush.? Add more broth if the soup gets too thick and sticky.
- Adding cheese too early, causing clumping.? Remove the soup from heat earlier if cheese begins to burn.
- Using too much oil, making the soup greasy.? Turn down the heat if bubbling too aggressively to prevent splatters.
- Under-seasoning, which can make the soup bland.? Stir frequently to avoid sticking at the bottom, especially after adding noodles.
Cheesy Lasagna Soup
Ingredients
Equipment
Method
- Gather all ingredients, chop the onion, and mince the garlic to prepare for cooking.
- Heat the large heavy-bottomed pot over medium heat, adding a splash of olive oil until shimmering and fragrant.
- Add the Italian sausage to the pot, breaking it apart with a wooden spoon as it cooks, until browned and cooked through, about 7 minutes. The sausage should emit a rich aroma and develop a deep color.
- Stir in the chopped onion and minced garlic, cooking until fragrant and translucent, about 5 minutes. You’ll notice the onion turning soft and slightly golden.
- Pour in the crushed tomatoes along with the beef broth, stirring to combine. Bring the mixture to a gentle simmer, watching for bubbling around the edges.
- Add the broken lasagna noodles to the simmering broth, stirring gently. Cook until the noodles are just tender, about 10 minutes, stirring occasionally to prevent sticking.
- Sprinkle the shredded mozzarella and grated Parmesan cheeses over the hot soup, allowing them to melt into a bubbly, cheesy layer that coats the surface beautifully.
- Once the cheese has melted and the soup is hot and bubbling, ladle it into bowls and garnish with chopped fresh basil or parsley for a bright, herbal finish.
- Serve the soup immediately, enjoying the thick, cheesy texture and vibrant tomato flavors in every hearty spoonful.
Hi, I’m Emma Collins, the recipe developer and writer behind Sailing With Seasons. I’m so happy you’ve found your way here. This blog is my celebration of seasonal ingredients, simple cooking, and the quiet joy that comes from preparing food with intention. Sailing With Seasons is where I share the recipes, lessons, and kitchen rituals that have shaped my life. It is a space built on curiosity, care, and a deep respect for real ingredients.
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