Lasagna Soup Leftovers

Hearty Lasagna Soup

Lasagna noodles along with a Ricotta Cheese blend is what makes this warm, hearty soup a delicious bowl of comfort that's perfect for any day of the week!  

Course Main Course, Soup
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Author Cori


  • 8 Lasagna Noodles
  • 6 tbsp Olive Oil, divided
  • 19 oz Mild Italian Sausage, casing removed
  • 1 tsp Salt
  • 1/2 tsp Black Pepper, ground
  • 1/2 tsp Basil, dry
  • 1/2 tsp Thyme, dry
  • 1/8 - 1/4 tsp Cayenne Pepper, ground
  • 1 tbsp Parsley Flakes, dry
  • 1 tsp Oregano, dry
  • 1/2 White Onion, chopped
  • 2 tbsp Garlic, minced
  • 5 cups Water
  • 3 Chicken Bullion Cubes
  • 1 large Bay Leaf (or 2 small)
  • 2 tbsp Tomato Paste
  • 14.5 oz Petite Diced Tomatoes
  • 28 oz Crushed Tomatoes (with Basil)
  • 1 cup Pasta Water

Ricotta Mix

  • 8 oz Ricotta Cheese
  • 1 1/2 cup Mozzarella Cheese
  • 1/2 cup Parmesan Cheese, grated
  • Fresh Parsley for Garnish *optional*


  1. Break lasagna noodles into small, bite sized pieces.  Cook according to package directions.  When ready, reserve 1 cup of pasta water before draining.  Set aside.  In a small bowl, mix all three cheeses and also set aside.

  2. In a large stock pot, heat 3 tbsp olive oil and brown sausage (casing removed), salt, pepper, oregano, parsley, cayenne, basil and thyme. Cook through and crumble.  Strain and set aside.

  3. In same stock pot, heat remaining oil.  Add onion and saute until translucent.  Stir in garlic and cook an additional 3 minutes.  Add water, bay leaf, bullion cubes, tomato paste, diced and crushed tomatoes.  Bring to a boil.  Reduce heat and simmer 20-25 minutes.

  4. Stir in pasta and reserved pasta water.  Simmer 5 minutes.  

  5. Remove from heat and discard Bay Leaves.  Serve while hot into bowls and top each with a heaping spoonful of ricotta mix.  Garnish with fresh parsley if desired.