Quick Facts
- Time: 45 minutes (about 10 prep, 35 cook)
- Yield: 6 hearty bowls
- Skill: Easy, great for weeknights
- Method: One-pot, stovetop
- Diet: Contains gluten and dairy; not vegetarian
Introduction
Lasagna Soup is the answer when you crave all the cozy lasagna flavors but do not have the time or energy for layers, baking dishes, and a long oven session. This version turns those classic Italian comforts into a rich tomato broth loaded with curly lasagna noodles, halal hot Italian chicken sausage, and a cloud of creamy ricotta. To finish, a quick homemade basil oil gets drizzled over the top so every spoonful has a glossy, herby pop of flavor.
If you scroll through easy fall soup recipes or easy dinner recipes on cool evenings, this creamy lasagna soup with ricotta will jump straight into your weekly rotation. It gives you the satisfaction of comfort pasta, but in a lighter, spoonable form that still feels special enough for guests. And because it’s a one pot lasagna soup on the stove top, cleanup is simple, leaving you more time to actually relax after dinner.
If you love this bowl, you’ll also want to browse my other Lasagna Soup recipes for more cozy twists on this comforting favorite.
Why You’ll Love It
- Weeknight-easy: One pot, simple steps, and clear timing so dinner is on the table in under an hour.
- Flexible: Swap sausage, pasta shapes, or toss in extra veggies without losing that lasagna vibe.
- Balanced flavor: Tomato richness, fragrant basil oil, creamy cheeses, and gentle heat from the sausage.
- Great leftovers: Noodles stay pleasantly tender if kept separate; the broth reheats beautifully.
Easy Lasagna Soup with Basil Oil (One-Pot, 45 Minutes)
- Total Time: 45 minutes
- Yield: 6 hearty bowls
Description
Cozy lasagna comfort in soup form: a rich tomato broth with halal hot Italian sausage, curly lasagna noodles, and a creamy ricotta-Parmesan “lasagna dollop” on top, finished with an herby basil oil drizzle. All the flavor of classic lasagna, made in one pot on the stovetop in about 45 minutes.
Ingredients
2 teaspoons olive oil
1 to 1½ pounds halal hot Italian chicken or beef sausage, casings removed if needed
1 large yellow onion, finely diced
4 large garlic cloves, minced
2 teaspoons dried oregano
½ teaspoon kosher salt (plus more to taste)
¼ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes (optional, for mild heat)
3 tablespoons tomato paste
2 cans (14.5 ounces each) diced tomatoes, preferably fire-roasted
2 bay leaves
6 cups low-sodium chicken stock
8 ounces curly mini lasagna noodles or broken lasagna sheets
½ cup fresh basil leaves, thinly sliced
Cheese Topping (“Lasagna Dollop”)
1 cup whole-milk ricotta cheese
½ cup finely grated Parmesan cheese
¼ teaspoon kosher salt
Freshly ground black pepper, to taste
1½ cups shredded mozzarella cheese
Quick Basil Oil
½ cup fresh basil leaves, lightly packed
⅓ cup extra-virgin olive oil
Pinch of kosher salt
1 small garlic clove (optional, for extra flavor)
Instructions
Brown the sausage
Heat the olive oil in a large Dutch oven over medium-high heat. Add the halal Italian sausage and cook, breaking it into crumbles, until no longer pink and lightly browned in spots, about 5–7 minutes.Build the flavor base
Stir in the diced onion and cook until softened and translucent, 4–5 minutes. Add the garlic, dried oregano, ½ teaspoon kosher salt, black pepper, and red pepper flakes (if using). Cook 1–2 minutes more, stirring, until fragrant.Add tomatoes and stock
Stir in the tomato paste and cook for 1–2 minutes, letting it darken slightly on the bottom of the pot. Pour in the diced tomatoes with their juices, add the bay leaves, then add the chicken stock. Stir, scraping up any browned bits from the bottom of the pot.Simmer the soup base
Bring the soup to a gentle boil, then reduce to a lively simmer. Cook uncovered for about 15 minutes, stirring occasionally, until the flavors come together and the broth thickens slightly.Cook the pasta separately
While the soup simmers, bring a separate pot of salted water to a boil. Cook the lasagna noodles until just al dente according to package directions. Drain and toss with a drizzle of olive oil to prevent sticking. Set aside.Mix the cheese topping
In a medium bowl, combine the ricotta, Parmesan, ¼ teaspoon kosher salt, and a few grinds of black pepper. Stir until creamy. Keep the shredded mozzarella separate for topping the bowls.Make the basil oil
In a small blender or food processor, combine the basil leaves, extra-virgin olive oil, pinch of salt, and optional garlic clove. Blend until mostly smooth and bright green. Taste and adjust salt if needed.Finish and serve
Remove the bay leaves from the soup. Stir in the sliced fresh basil and taste, adjusting salt and pepper as needed.
To serve, add a scoop of cooked noodles to each bowl. Ladle hot lasagna soup over the pasta, top with a generous spoonful of the ricotta-Parmesan mixture, a sprinkle of mozzarella, and a drizzle of basil oil. Let diners stir the cheeses into the hot soup so they melt.
Notes
Make-ahead: Cook the soup base (without noodles, cheese, or basil oil) 1–2 days in advance and refrigerate. Add freshly cooked noodles, cheese topping, and basil oil when serving.
Storage: Store soup, noodles, and cheese mixture in separate containers. Refrigerate for 3–4 days. Toss noodles with a little oil to prevent sticking. Basil oil keeps up to 3 days in the fridge.
Freezer: Freeze only the soup base (no pasta or cheese) for up to 3 months. Thaw overnight in the fridge, then reheat gently and add fresh noodles and toppings.
Lighter option: Use lean Italian chicken sausage and part-skim ricotta and mozzarella, and add extra broth plus spinach or zucchini during the last few minutes of simmering.
Extra creamy: Blend about 1 cup of the soup (without noodles) and stir it back in, or temper in plain Greek yogurt off the heat for a creamier texture.
Gluten-free / dairy-free: Use gluten-free pasta and dairy-free ricotta-style spread and shredded cheese. Always check sausage labels for allergens.
Serving ideas: Top with extra basil, parsley, chili flakes, or a squeeze of lemon. Serve with garlic bread or a simple green salad.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: soup recipes
- Method: One-pot, Stovetop
- Cuisine: Italian-American
Ingredients
For the Soup
- 2 teaspoons olive oil
- 1 to 1½ pounds halal hot Italian chicken or beef sausage, casings removed if needed
- 1 large yellow onion, finely diced
- 4 large garlic cloves, minced
- 2 teaspoons dried oregano
- ½ teaspoon kosher salt (plus more to taste)
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes (optional, for mild heat)
- 3 tablespoons tomato paste
- 2 cans (14.5 ounces each) diced tomatoes, preferably fire-roasted
- 2 bay leaves
- 6 cups low-sodium chicken stock
- 8 ounces curly mini lasagna noodles or broken lasagna sheets
- ½ cup fresh basil leaves, thinly sliced
Cheese Topping (“Lasagna Dollop”)
- 1 cup whole-milk ricotta cheese
- ½ cup finely grated Parmesan cheese
- ¼ teaspoon kosher salt
- Freshly ground black pepper, to taste
- 1½ cups shredded mozzarella cheese
Quick Basil Oil
- ½ cup fresh basil leaves, lightly packed
- ⅓ cup extra-virgin olive oil
- Pinch of kosher salt
- 1 small garlic clove (optional, for extra flavor)
What Each Ingredient Does
- Olive oil: Helps brown the sausage and bloom the spices.
- Italian sausage: Brings savory, slightly spicy depth so the soup tastes like true lasagna.
- Onion and garlic: Build a sweet, aromatic base.
- Oregano, pepper, red pepper flakes: Layer Italian-style herbal warmth and gentle heat.
- Tomato paste and diced tomatoes: Create a rich, concentrated tomato backbone.
- Bay leaves: Add subtle earthiness to the broth.
- Chicken stock: Thins the tomatoes into a slurpable soup while adding body.
- Lasagna noodles: Give that classic pasta chew in every bite.
- Fresh basil: Brightens and freshens the finished soup.
- Ricotta, Parmesan, mozzarella: Create the creamy, stretchy “lasagna” layer on top.
- Basil oil: Adds visual shine and a burst of fresh herbal flavor.
Pro tip: Use low-sodium stock so you can season perfectly at the end without the soup becoming too salty.
Substitutions & Swaps
Think of this lasagna soup as a template you can adjust to your kitchen and your diet.
- Aromatics: Swap yellow onion for white onion or a few shallots. If you dislike strong garlic, use two cloves instead of four or add ½ teaspoon garlic powder towards the end.
- Protein: Use mild Italian chicken sausage if you prefer less heat, or lean ground beef seasoned with 2 teaspoons Italian seasoning. For a lighter option, try ground turkey sausage and bump up the herbs.
- Veggies: Stir in a few handfuls of baby spinach, chopped zucchini, or mushrooms during the last 10 minutes of simmering to nudge it toward healthy lasagna soup territory.
- Pasta: Any short pasta works: mafalda, fusilli, bow ties, or broken lasagna sheets. Gluten-free pasta can be used; just cook it separately and add to bowls so it doesn’t break apart.
- Dairy/Fats: Use part-skim ricotta and reduced-fat mozzarella to lighten things up. For a dairy-free version, replace the cheeses with a thick spoonful of unsweetened cashew cream and a sprinkle of nutritional yeast.
Budget saver: grab store-brand tomatoes and stock, and use whatever pasta shape is already in your pantry.
Equipment Notes
- Large heavy pot or Dutch oven (5–6 quarts): Essential for browning the sausage and simmering the soup evenly.
- Medium bowl: For mixing the ricotta-Parmesan topping.
- Blender or small food processor: Helpful for the basil oil, though you can also finely mince the basil and whisk it into the oil.
- Pasta pot (optional): If you prefer to cook the noodles separately to better control texture.
- Ladle and wooden spoon: For stirring and serving; a wooden spoon is gentle on enamel surfaces.
Line your counter with a small tray or cutting board for used spoons and ladles to keep cleanup easy.
Step-by-Step
- Brown the sausage
Heat the olive oil in your Dutch oven over medium-high heat. Add the halal Italian sausage and cook, breaking it into crumbles, until no longer pink and lightly browned in spots, about 5–7 minutes. Browning adds deep savory flavor to the broth. - Build the flavor base
Stir in the diced onion and cook until softened and translucent, 4–5 minutes. Add the garlic, oregano, salt, pepper, and red pepper flakes. Cook 1–2 minutes more, stirring, until fragrant; this blooms the spices so they taste round and warm instead of raw. - Add tomatoes and stock
Stir in the tomato paste and cook for another 1–2 minutes, letting it darken slightly on the bottom of the pan. Pour in the diced tomatoes with their juices, add the bay leaves, and then the chicken stock. Scrape up any browned bits from the bottom of the pot. - Simmer the soup base
Bring the soup to a gentle boil, then reduce to a lively simmer. Cook uncovered for 15 minutes, stirring occasionally, until the flavors marry and the broth thickens slightly. You should see small bubbles around the edges. - Cook the pasta
While the soup simmers, boil a separate pot of salted water. Cook the lasagna noodles until just al dente according to package directions. Drain and toss with a drizzle of olive oil to prevent sticking. Cooking the pasta separately helps keep it from getting mushy in leftovers. - Mix the cheese topping
In a medium bowl, combine the ricotta, Parmesan, ¼ teaspoon salt, and a few grinds of pepper. Stir until creamy. Keep the shredded mozzarella separate. This mixture becomes the luxurious “lasagna dollop” on each bowl. - Make the basil oil
In a small blender or food processor, combine the basil leaves, olive oil, pinch of salt, and optional garlic clove. Blend until mostly smooth and bright green. Taste and adjust salt if needed. - Finish the soup
Remove the bay leaves from the pot. Stir in the sliced fresh basil and taste the broth, adjusting salt and pepper. It should taste balanced and savory, not flat. - Serve
Add a scoop of cooked noodles to each bowl. Ladle hot lasagna soup over the pasta, then top with a generous spoonful of the ricotta-Parmesan mixture, a sprinkle of mozzarella, and a drizzle of basil oil. Let guests stir the cheeses in so they melt into the soup.
Make-Ahead, Storage & Reheating
You can make the soup base (everything except noodles, cheese, and basil oil) 1–2 days in advance. Let it cool and store in an airtight container in the fridge. The flavors deepen overnight, which many people love in pasta soup recipes.
For storage, keep three separate containers: soup, cooked noodles, and cheese mixture. The soup will keep in the fridge for 3–4 days. Noodles are best within 3 days; toss them with a touch of oil so they don’t clump. The ricotta mixture and basil oil keep well for 3 days too.
To freeze, store just the soup base (without pasta or cheese) for up to 3 months. Thaw overnight in the fridge. Reheat gently on the stove over medium heat, adding a splash of stock or water if it has thickened. Warm noodles separately in hot water or the microwave, then assemble bowls with fresh cheese and basil oil.
How to Lighten / Make It Creamy
To lighten the soup, use lean Italian chicken sausage and part-skim ricotta and mozzarella. Add an extra cup of broth and stir in a big handful of chopped spinach or zucchini during the last 5–7 minutes of simmering for extra veggies and fiber.
For a creamier texture without heavy cream, scoop out 1 cup of the soup (without noodles), blend it until smooth, and stir it back into the pot. You can also stir in ¼ to ½ cup plain Greek yogurt or plain coconut yogurt off the heat; be sure the soup is hot but not boiling to reduce the risk of curdling. Temper the yogurt by whisking in a bit of hot soup first, then adding back to the pot.
Toppings, Garnishes & Finishes
- Crunch: Garlic croutons, toasted breadcrumbs, or crispy fried shallots sprinkled over the cheese.
- Fresh: Extra basil leaves, chopped parsley, or sliced green onions.
- Tang/Heat: A squeeze of lemon, a dash of mild chili flakes, or a spoonful of chili crisp on top for gentle warmth.
A sprinkle, a swirl, a squeeze—these tiny additions make each bowl feel restaurant-level in seconds.
Sides & Pairings
Serve this lasagna soup with warm garlic bread, focaccia, or a simple baguette to soak up the tomato broth. A crisp green salad with lettuce, cucumber, and cherry tomatoes keeps things bright and balances the richness.
For drinks, pair with sparkling water with lemon, unsweetened iced tea, or a light, fruity mocktail with citrus and herbs. The goal is something refreshing to cut through the cozy, cheesy soup.
Scaling the Recipe
To double the recipe, use a larger Dutch oven (7–8 quarts) so the soup has space to simmer without boiling over. Increase all ingredients proportionally and allow a few extra minutes for the pot to come to a simmer after adding stock.
For a half batch, keep the cooking times the same but use a smaller pot. When scaling up or down, always cook pasta separately so you can control the texture and avoid over-soft noodles in big batches. Cool leftovers quickly by dividing the soup into shallow containers before refrigerating or freezing.
Nutrition & Dietary Notes
This lasagna soup is a hearty, protein-rich meal thanks to the sausage and cheeses. The tomatoes bring vitamin C and antioxidants, while the whole basil and garlic add a savory boost without extra heaviness.
It does contain gluten (from the pasta) and dairy (from the cheeses), so choose gluten-free pasta and dairy-free cheese alternatives if you need to adjust for allergies. Always check sausage labels if you’re avoiding specific ingredients.
Troubleshooting
- Too salty: Add a splash of water or unsalted stock and a squeeze of lemon juice. The extra liquid and acid help balance the saltiness.
- Too bland: Don’t be shy with salt, herbs, and pepper. Add a pinch of oregano, more black pepper, and a little extra Parmesan. Taste after each addition.
- Too watery: Let the soup simmer uncovered for a bit longer so it can reduce, or stir in a spoonful of tomato paste to thicken.
- Overcooked noodles: Next time, cook the pasta separately and add to bowls just before serving. For this batch, add a handful of fresh basil and extra cheese; the texture will still be comforting.
FAQs
Can I use frozen or precut ingredients?
Yes. Frozen diced onions and precut garlic can save time. Add them straight to the pot when you’d normally add fresh. Frozen spinach can be stirred in near the end for extra greens.
What are the best protein or veg swaps?
Lean ground turkey, ground beef, or even crumbled chicken meatballs work well. For vegetables, think zucchini, spinach, mushrooms, or finely chopped carrots for a bit of sweetness.
How do I keep the soup from drying out or getting too thick?
Because pasta absorbs liquid, store noodles separately and thin leftovers with a splash of stock or water when reheating.
Can I make it dairy-free or gluten-free?
Yes. Use gluten-free pasta and dairy-free ricotta-style spread and shredded cheese. Keep the basil oil; it adds richness without dairy.
How long does it keep and can I freeze it?
The soup base keeps in the fridge for 3–4 days and in the freezer for up to 3 months. Store noodles and cheese separately and prepare fresh toppings after thawing.
Variations
- Lemony Herb Lasagna Soup
Add the zest and juice of one lemon and extra chopped parsley at the end for a brighter, lighter flavor. - Spicy Chipotle Lasagna Soup
Stir in 1–2 teaspoons of chopped chipotle in adobo along with the tomato paste for smoky heat. Balance with a little extra ricotta on top. - Creamy Parmesan Lasagna Soup
Blend ½ cup of the soup with an extra ¼ cup Parmesan until smooth, then stir it back into the pot for a thicker, ultra-cheesy broth.
Chef Notes / Test Kitchen Tips
The biggest game changer in testing this lasagna soup was salting in layers rather than at the end. A pinch with the sausage, another with the onions, and a final adjustment after simmering gave the broth deep, rounded flavor. The basil oil turned out to be the simplest way to make the soup look and taste restaurant-worthy with almost no extra work.
Expect the soup to be “done” after about 30 minutes of simmering, but it has a comfortable window—anywhere between 30–40 minutes of gentle bubbling works, as long as the flavors taste integrated and the tomatoes no longer feel sharp.
Conclusion
On busy nights, this lasagna soup with basil oil is the kind of recipe that makes you feel like you did something special without working for hours. You still get all the cozy lasagna comfort, but in a bowl that keeps beautifully for lunches and leftovers.
Keep some noodles, ricotta, and basil in the fridge, and you can assemble a steaming, cheesy bowl in minutes for the next few days. When you make it, feel free to tweak the toppings and veggies to your taste—and don’t forget to save and share your results so others can enjoy this weeknight-friendly lasagna soup too.
If soups are your go-to on busy nights, you’ll find plenty of cozy inspiration in my easy soup recipes collection.
