Lasagna Soup



  • 2 tsp. olive oil
  • 1 lb. Italian sausage
  • 1/3 cup chopped onion or 1 tsp. onion powder
  • 1 1/2 tsp. minced garlic
  • 2 tsp. dried oregano
  • 1/2 tsp. crushed red pepper flakes
  • 2 Tbsp. tomato paste
  • 2 cans (15 oz) diced Italian tomatoes
  • 2 bay leaves
  • 6 cups chicken stock
  • 7 - 8 lasagna noodles , broken into bite size pieces
  • 1/2 c. finely chopped fresh basil leaves
  • Cheesy Yum:
  • 8 oz. ricotta
  • 1/2 c. grated Parmesan cheese
  • Pinch of freshly ground pepper
  • 2 c. shredded mozzarella cheese


  1. Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions or onion powder and cook about 5 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes,
  2. Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. About 30 minutes before you're ready to eat, add uncooked pasta. Don't over cook or let soup simmer for a long period of time at this point or the pasta will get mushy and absorb all the soup broth.Right before serving, stir in the basil.
  3. While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
  4. To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Recipe Notes

If you don't think you will eat the whole batch of soup, I suggest maybe taking out some of the soup and setting it aside and only adding pasta to the amount you think you will eat. Then with the leftovers, you can just reheat and add dry pasta and simmer until the pasta is cooked.