This Lasagna Soup delivers every comforting note of a layered lasagna but with far less fuss — no assembly, no pan, and fewer dishes. I adapted my go-to Bolognese-style sauce one winter and turned it into a soup that still hits the savory, cheesy, and herb-packed marks of traditional lasagna. I first made it on a blustery evening when the idea of oven time felt impossible; the pot on the stove produced the same deeply savory experience, but served in a bowl that warmed everyone from the inside out. Since publishing the original version in January 2012, this has become my quick weeknight favorite and a guaranteed crowd-pleaser for casual dinners.

The soup balances savory Italian sausage, a rich tomato base, and a touch of cream so it feels indulgent without being heavy. Curly lasagna noodles add the familiar wide-pasta bite, and dollops of a herby ricotta-parmesan mixture finish each bowl with that creamy, melty lift you expect from a baked lasagna. When I ladle it into bowls and sprinkle fresh basil and shredded mozzarella on top, the table always goes quiet — that is my signal that I nailed dinner. It’s also wonderfully flexible: make it on the stovetop, in a slow cooker, or prep the components ahead for a fast reheat night.

Ingredients

• Olive oil: You only need 2 tablespoons; use a good extra-virgin olive oil for flavor — I like California or Italian blends for a fruity background note.
• Onion, celery, carrots: A classic soffritto base (1 large onion, 2 stalks celery, 2 large carrots) finely minced adds sweetness and body; a food processor speeds this up and yields the small dice that dissolve into the broth.
• Italian sausage: 1 pound mild bulk Italian sausage gives the meaty backbone — choose pork for richness or a turkey Italian sausage for a leaner result.
• Liquids: 1 cup dry white wine (or substitute additional water), 1 cup heavy cream for silkiness, and 8 cups water plus 2 tablespoons concentrated chicken bouillon for depth.
• Tomato elements: 6-ounce can tomato paste and 28-ounce can crushed tomatoes (CentO or San Marzano-style if you prefer), which provide the bright tomato body of the soup.
• Herbs & spices: Italian seasoning, rosemary, fennel seed (optional), crushed red pepper, kosher salt, and fresh garlic — these create the classic lasagna profile.
• Lasagna noodles: 9 lasagna sheets boiled separately into al dente ribbons so they don’t over-soften in leftovers.
• Ricotta topping: 1 pound ricotta, 1 cup grated Parmesan, salt and pepper — whipped together for creamy dollops that mimic baked ricotta layers.
• Garnishes: Shredded mozzarella, additional grated Parmesan, and fresh basil to finish each bowl.

Instructions

Prep the vegetables: Quarter 1 large onion, peel 2 large carrots and cut into chunks, and roughly chop 2 celery stalks. Pulse them in a food processor until uniformly minced — aim for pieces under 1/4 inch so they soften into the broth. If you don’t have a processor, mince finely by hand. Small pieces ensure the vegetables blend into the sauce and don’t sit as large chunks in the bowl. Sauté the base: Heat a 6-quart soup pot over medium and add 2 tablespoons olive oil. Add the minced onion, celery, and carrot with 2 teaspoons kosher salt, 1 tablespoon Italian seasoning, 1/4 teaspoon black pepper, and 1/4 teaspoon crushed red pepper. Sauté for about 5 minutes until the onions are translucent and the carrots start to soften — you want the aromatics fragrant but not browned. Add rosemary and garlic: Remove rosemary leaves from stems and chop finely until you have about 1 tablespoon. Smash and mince 6 garlic cloves and add both to the pot. If the pan looks dry, add a splash more oil. Cook 1 minute until fragrant, taking care not to burn the garlic. Brown the sausage: Add 1 pound mild bulk Italian sausage, breaking it into small pieces as it cooks. Sauté for 6–8 minutes until no pink remains and the meat develops light caramelization — this adds a savory depth to the broth. Reduce the wine and enrich: Pour in 1 cup white wine, 1 cup heavy cream, and the 6-ounce can of tomato paste, stirring to combine. Raise heat to bring to a gentle simmer and then lower to maintain a low bubble. Allow 4–5 minutes for the mixture to reduce and thicken; you should see the tomato paste darken slightly and the alcohol aroma fade. Build the soup: Add the 28-ounce can of crushed tomatoes, 8 cups water, 2 tablespoons chicken bouillon base, and 2 tablespoons balsamic vinegar. Bring to a boil, then reduce to a simmer and cook uncovered for 20 minutes to marry flavors. Taste and adjust salt and pepper — the bouillon will add salt, so season carefully. Prepare ricotta topping: In a bowl, stir together 1 pound ricotta, 1 cup grated Parmesan, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Chill until serving; the cool ricotta tasting against the hot soup creates a delightful contrast. Cook the noodles: Bring a separate pot of salted water to a rolling boil, add 9 lasagna noodles, and cook to firm al dente (typically 8–12 minutes depending on brand). Drain, toss with a drizzle of oil, and keep separate from the soup to avoid soggy leftovers. Assemble and serve: Place one or two cooked noodles in each bowl, ladle hot soup over them, add a generous scoop of ricotta, and sprinkle with shredded mozzarella and more Parmesan. Garnish with fresh basil leaves and serve with crusty bread.

Storage Tips

Cool the soup completely before refrigerating. Place the broth in airtight containers and the cooked lasagna noodles in a separate container with a light drizzle of olive oil to prevent sticking. Refrigerate up to 5–7 days. For freezing, portion the soup into meal-sized freezer bags and press out air; ricotta freezes well in its own bag. Thaw overnight in the refrigerator and reheat gently on the stove to prevent curdling. If the broth thickens after freezing, stir in a splash of water or broth while reheating to restore the desired consistency.

Ingredient Substitutions

For a lighter version, use 1 pound lean turkey Italian sausage and half-and-half instead of heavy cream; the texture will be slightly less silky but still very satisfying. To make this vegetarian, replace sausage with a mixture of chopped mushrooms and lentils for umami and protein, and use vegetable bouillon. If you need gluten-free, swap lasagna noodles for certified gluten-free wide noodles or use broken rice noodles as a textural alternative. For a dairy-free option, use cashew ricotta and a dairy-free shredded cheese; flavor will change but the structure remains comforting.

Serving Suggestions

Serve with crusty French bread, garlic breadsticks, or cheesy polenta rounds. A crisp green salad dressed with lemon vinaigrette offsets the richness, and roasted vegetables (broccoli or Brussels sprouts) pair nicely for a heartier meal. For presentation, spoon the ricotta in the center, sprinkle hot mozzarella so it melts into threads, and finish with chiffonaded basil and a drizzle of extra-virgin olive oil. Individual bowls can be finished tableside for a dramatic family-style effect.

Cultural Background

This dish is an Italian-American reinterpretation of layered lasagna: instead of baking pasta sheets between sauce and cheeses, the elements are combined into a soup that preserves the same flavor profile. Italy’s classic ragù and béchamel traditions inspired the meaty tomato base and creamy cheese topping. Many regions in Italy have similar layered pasta dishes; transforming them into soups is a practical, home-cooked adaptation that makes the flavors accessible for busy modern kitchens.

Seasonal Adaptations

In winter, enrich the broth with a splash more cream and finish with roasted garlic for cozy depth. In spring and summer, brighten the soup by omitting cream, adding a squeeze of lemon, and tossing in fresh cherry tomatoes at the end for a lighter, fresher vibe. Swap herbs seasonally — thyme or oregano if rosemary feels too heavy — and fold in grilled zucchini or summer squash when produce is peak for a seasonal lift.

Meal Prep Tips

Make the base a day or two ahead: cook the soup up to the simmer stage, cool, and refrigerate. Whip the ricotta topping and store separately. On serving day, reheat gently and boil the noodles fresh to maintain their bite. Portion into microwave-safe containers for lunches, keeping noodles in a separate compartment. If you need ultra-quick dinners, fully freeze individual portions of broth and ricotta; defrost in the fridge overnight and boil noodles while reheating.

Final thought: this bowl strikes a balance between indulgence and practicality. It’s a dish that feeds a crowd, comforts a family, and gives you leftovers that feel intentional rather than last-minute. Make it your own — swap in favorite cheeses, experiment with spice, and enjoy the cozy ritual of serving it hot from the pot.