Lasagna has always been a cornerstone of Italian comfort food, with its layers of cheese, sauce, and wide pasta sheets coming together like a symphony of flavors in one hearty dish. In my bustling kitchen, that same comforting feeling transforms into something even more practical—and dare I say, magical—when it becomes Hearty Italian Baked Lasagna Soup. This recipe brings the soul-warming layers of a classic lasagna right into a bubbling pot, then finishes off in the oven with a blanket of melty cheese. It’s a culinary hug that takes about 15 minutes of prep, 40 minutes of cooking, and just a quick 5-minute rest before you indulge. Each serving clocks in at roughly 450 calories, making it a satisfying dinner course for up to six people.
With savory Italian sausage browned in a drizzle of olive oil, aromatics like onion and garlic building a fragrant base, and a tomato broth enriched by crushed tomatoes and paste, this soup truly captures the essence of traditional lasagna without the fuss. Whether you call it a one-pot meal, a baked soup, or simply the ultimate easy dinner, you’ll find it’s beginner-friendly and endlessly adaptable. Swap the sausage for ground beef, turkey, or chicken, freshen up the herbs, or double the cheese blend—whatever you choose, each spoonful is a cozy taste of Italy.
KEY INGREDIENTS IN HEARTY ITALIAN BAKED LASAGNA SOUP
Gathering quality ingredients is the first step toward an unforgettable bowl of baked lasagna soup. From pantry staples to fresh finishes, every component plays its part in building layers of flavor that echo a classic lasagna.
- Olive oil: A smooth, fruity base for cooking, helping sausage and aromatics sauté evenly while adding a subtle richness.
- Ground Italian sausage: Delivers a savory, slightly spicy depth, infusing the broth with fennel, garlic, and herb nuances that anchor the soup.
- Onion: Provides natural sweetness and a tender, translucent foundation when sautéed, balancing the acidity of tomatoes.
- Garlic: Packs aromatic punch and warmth, enhancing the savory profile with every minced clove.
- Chicken or beef broth: Builds a flavorful, savory liquid backbone for the soup—chicken brings lightness, beef adds robust richness.
- Crushed tomatoes: Offers body and texture, creating a vibrant, tangy base that simmers into complex tomatoey goodness.
- Tomato paste: Intensifies color and flavor, concentrating that signature umami punch in every spoonful.
- Dried basil: Sprinkles in sweet, peppery herb notes that recall sun-drenched Italian gardens.
- Dried oregano: Contributes earthy, slightly bitter hints that round out the tomato sauce’s brightness.
- Salt and pepper: Essential seasonings that sharpen flavors and tie all ingredients together in perfect harmony.
- Lasagna noodles: Broken into bite-sized pieces, they transform into tender pasta strands that soak up the rich broth.
- Ricotta cheese: Adds a creamy, mild tang that lightens and softens the overall texture.
- Mozzarella cheese: Melts into dreamy, stretchy layers, delivering that coveted gooey pull.
- Parmesan cheese: Offers sharp, nutty finish, perfect for sprinkling on top or stirring in.
- Fresh parsley or basil: A bright, herbal garnish that lifts the entire dish with fresh color and aroma.
HOW TO MAKE HEARTY ITALIAN BAKED LASAGNA SOUP
Transforming simple ingredients into a bubbling, cheesy masterpiece is easier than you might think. Follow these steps closely, and you’ll be enjoying a cozy, oven-baked soup that masterfully combines all the best parts of lasagna in every spoonful.
1. Heat the olive oil in a large pot over medium heat. Add the ground Italian sausage and cook until browned, breaking up the meat with a spoon as it sizzles. Once the sausage is golden and crisp around the edges, drain any excess fat to keep the broth from getting greasy.
2. Add the diced onion and minced garlic to the pot. Sauté until the onion becomes translucent and fragrant, about 5 minutes, stirring occasionally so the garlic doesn’t burn.
3. Pour in the chicken or beef broth, crushed tomatoes, and tomato paste. Stir well to fully combine, scraping up any browned bits from the bottom of the pot to enrich the broth.
4. Season the soup with dried basil, oregano, salt, and pepper. Bring to a boil, then reduce the heat to low and let it simmer for about 20 minutes, allowing flavors to meld and deepen.
5. Add the broken lasagna noodles to the simmering soup. Cook until they reach al dente—tender but still slightly firm—about 8–10 minutes, stirring gently to prevent sticking.
6. Preheat your oven to 375°F (190°C) while the noodles finish cooking.
7. In a mixing bowl, combine the ricotta, shredded mozzarella, and grated Parmesan cheeses until evenly blended.
8. Transfer the soup to an oven-safe baking dish, or leave it in the pot if it can go straight into the oven. Top with the cheese mixture, spreading it evenly to cover the surface.
9. Bake in the preheated oven for about 15–20 minutes, or until the cheeses are melted, bubbly, and golden around the edges.
10. Remove from the oven and let it cool slightly. Garnish with fresh parsley or basil before serving, then dive in while it’s still warm and oozy.
SERVING SUGGESTIONS FOR HEARTY ITALIAN BAKED LASAGNA SOUP
Serving this baked lasagna soup is all about enhancing its cozy vibes and complementing its Italian flair. Whether you’re feeding a family of six or sharing with a handful of friends, these ideas will bring extra joy to the table and ensure every bite is as delightful as the last. Feel free to mix and match to suit your taste and occasion.
- Serve with crusty garlic bread: Slice a fresh baguette, brush with garlic-butter, and toast until golden. The garlic bread soaks up every last drop of tomato broth and melted cheese.
- Accompany with a fresh green salad: Toss peppery arugula or mixed greens with a light lemon-vinaigrette and shaved Parmesan for a crisp, palate-cleansing contrast.
- Drizzle with extra virgin olive oil and sprinkle red pepper flakes: A small swirl of high-quality oil and a pinch of heat elevate each serving, adding silky texture and a gentle kick.
- Top with fresh basil leaves or parsley: Scatter chopped herbs on top right before serving to infuse each spoonful with vibrant color and herbal brightness.
HOW TO STORE HEARTY ITALIAN BAKED LASAGNA SOUP
Whether you’re meal-prepping for busy weeknights or simply want to enjoy leftovers, storing this baked lasagna soup properly keeps it tasting fresh and flavorful. With just a few simple steps, you’ll have ready-to-reheat comfort on hand whenever you need a quick, satisfying meal.
- Refrigerate: Allow the soup to cool to room temperature, then transfer to an airtight container. Store in the refrigerator for up to 3 days. Before reheating, stir gently to reincorporate any separated liquids.
- Freeze: For longer storage, cool completely and portion into freezer-safe, airtight containers or heavy-duty freezer bags. Label with the date and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for best texture.
- Separate cheese topping: If you know you’re going to store portions, consider scooping out individual servings of soup without the cheese blanket. Add fresh cheese just before reheating in the oven or microwave.
- Reheat properly: Rewarm soup on the stovetop over medium heat, adding a splash of broth if it’s too thick. For oven-baked goodness, place in an oven-safe dish, cover with foil, and bake at 350°F (175°C) until heated through and bubbly.
CONCLUSION
It has been a joy walking you through the steps of creating this Hearty Italian Baked Lasagna Soup, a dish that beautifully captures the layered essence of traditional lasagna while bringing it into a cozy, one-pot format. From the first sizzle of spicy Italian sausage in olive oil to the final golden cheese broil, each stage unfolds like a familiar Italian kitchen story—complete with comforting aromas, melty cheeses, and bright herb finishes. With just 15 minutes of prep, a hands-on cooking time of around 40 minutes, and a short 5-minute rest, you have a beginner-friendly, dinner-worthy meal that yields six nourishing servings at roughly 450 calories each. Feel free to print this article or save it in your favorite recipe binder for those nights when you crave a warm, satisfying dinner without the fuss of traditional layering. And if you’re curious about customizing the sausage, swapping proteins, or adjusting herbs to fit your pantry, you’ll find a helpful FAQ below.
I’d love to hear how this recipe turns out for you! Did the cheese blend bubble to golden perfection? What swap did you make in place of Italian sausage—or did you stick to the classic? Feel free to leave a comment, share your own tips, or ask any questions if you need extra guidance on technique or timing. Your feedback not only helps me refine future recipes but also builds a community of home cooks sharing delicious Italian-inspired moments. Buon appetito, and happy cooking!
Hearty Italian Baked Lasagna Soup
Description
Experience the comfort of lasagna in a soup! With savory sausage, rich tomatoes, and gooey cheese, it's a quick and satisfying meal that warms the soul.
Ingredients
Instructions
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Heat the olive oil in a large pot over medium heat. Add the ground Italian sausage and cook until browned, breaking up the meat with a spoon as it cooks. Drain any excess fat.
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Add the diced onion and minced garlic to the pot. Sauté until the onion becomes translucent, about 5 minutes.
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Pour in the chicken or beef broth, crushed tomatoes, and tomato paste. Stir to combine.
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Season the soup with basil, oregano, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.
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Add the broken lasagna noodles to the soup and cook until they are al dente, about 8-10 minutes.
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Preheat your oven to 375°F (190°C).
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In a mixing bowl, combine ricotta, mozzarella, and Parmesan cheeses.
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Transfer the soup to an oven-safe baking dish or leave it in the pot if it's oven-proof. Top the soup with the cheese mixture.
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Bake in the preheated oven for about 15-20 minutes, or until the cheeses are melted and bubbly.
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Remove from the oven and let it cool slightly. Garnish with fresh parsley or basil before serving.
Note
- This dish brings the heartiness of lasagna in a fraction of the time.
- Use fresh Italian herbs for more aroma if available.
- Feel free to substitute ground beef, turkey, or chicken instead of sausage.
- The soup can be stored in an airtight container and refrigerated for up to 3 days.
- Serve with crusty garlic bread for a complete meal experience.
