Lasagna Soup with Basil Oil — Cozy, Reliable, Weeknight-Ready

Quick Facts

• Time: About 45 minutes
• Yield: 6 servings
• Skill: Beginner-friendly
• Method: One-pot stovetop lasagna soup
• Diet: Contains gluten and dairy; family-friendly comfort food

Introduction

Lasagna Soup is the cozy shortcut that lets you enjoy all your favorite lasagna flavors in a single pot on the stove instead of a big baking dish in the oven. This version keeps things simple: halal hot Italian sausage browned with onion and garlic, a richly seasoned tomato broth, curly lasagna noodles, and a generous ricotta and mozzarella topping that melts right into the bowl. A drizzle of fragrant basil oil on top makes it look and taste like something from your favorite neighborhood trattoria.

If you love easy fall soup recipes and easy dinner recipes that still feel special, this creamy lasagna soup belongs on your rotation. It has the soul of classic lasagna, the convenience of a one pot lasagna soup, and the comfort of a pasta soup recipe you can throw together after a long day. Make it once and it will quickly become your go-to lasagna soup stove top option whenever you need a fast, warm, and crowd-pleasing meal.

And if this becomes a favorite, you can explore more variations in my collection of tried-and-true Lasagna Soups.

Why You’ll Love It

• Weeknight-easy: Straightforward steps, familiar ingredients, and minimal chopping.
• Flexible: Works with different sausages, pasta shapes, or added veggies like spinach and zucchini.
• Balanced flavor: Bright tomato, savory sausage, creamy ricotta, and herbal basil oil in every bite.
• Leftovers win: The soup base reheats perfectly for lunches when you store the pasta separately.

A cozy, one-pot lasagna soup with all the flavors of classic lasagna — savory sausage, rich tomato broth, tender noodles, and a creamy ricotta-mozzarella topping. Finished with a fragrant basil oil drizzle for an herbaceous twist.

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Course: Main Course, Soup

Cuisine: Italian-American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

  

• 2 tsp olive oil
• 1 to 1½ lb halal hot Italian chicken or beef sausage, crumbled
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 2 tsp dried oregano
• ½ tsp kosher salt, plus more to taste
• ¼ tsp freshly ground black pepper
• ¼ tsp crushed red pepper flakes (optional)
• 3 tbsp tomato paste
• 2 (14.5-ounce) cans diced tomatoes, fire-roasted if available
• 2 bay leaves
• 6 cups low-sodium chicken stock
• 8 oz curly lasagna noodles or short pasta
• ½ cup fresh basil leaves, thinly sliced
• 1 cup whole-milk ricotta
• ½ cup finely grated Parmesan
• ¼ tsp kosher salt (for ricotta topping)
• to taste freshly ground black pepper
• 1½–2 cups shredded mozzarella
• ½ cup fresh basil leaves, loosely packed (for basil oil)
• ⅓ cup extra-virgin olive oil (for basil oil)
• 1 pinch kosher salt (for basil oil)

Equipment

• Dutch oven or large soup pot For browning and simmering the soup.
• Separate pot Optional — for boiling pasta separately.
• blender or stick blender To make the basil oil smooth and vivid.
• ladle For serving the soup.
• Wooden or sturdy spoon For stirring and scraping the pot bottom.
• mixing bowl To mix the ricotta topping.

Method

 

1. Warm olive oil in a Dutch oven over medium-high heat. Add crumbled halal sausage and cook until browned and cooked through, about 6–8 minutes.
2. Stir in chopped onion and cook until softened, 4–5 minutes. Add garlic, oregano, salt, pepper, and red pepper flakes. Cook 1–2 minutes until fragrant.
3. Add tomato paste and cook 1–2 minutes, stirring, until it darkens and coats mixture.
4. Add diced tomatoes with juice, bay leaves, and chicken stock. Scrape bottom of pot. Bring to a boil, then reduce to simmer.
5. Simmer soup uncovered for about 15 minutes, stirring occasionally, until slightly thickened.
6. Meanwhile, cook pasta in a separate pot of salted water until al dente. Drain and toss with olive oil if storing separately.
7. Mix ricotta, Parmesan, salt, and pepper in a bowl until smooth. Keep mozzarella separate for topping.
8. Blend basil, olive oil, and salt until vivid green and mostly smooth. Adjust salt to taste.
9. Remove bay leaves. Stir fresh basil into soup and adjust seasoning with salt and pepper.
10. To serve, place noodles in a bowl, ladle hot soup over, top with ricotta mixture, mozzarella, and drizzle with basil oil.

Nutrition

Calories: 450kcalCarbohydrates: 36gProtein: 28gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 9gCholesterol: 75mgSodium: 950mgPotassium: 680mgFiber: 3gSugar: 6gVitamin A: 1400IUVitamin C: 12mgCalcium: 280mgIron: 2.6mg

Notes

For a lighter version, use part-skim cheese and lean chicken sausage. Add baby spinach or zucchini at the end for extra vegetables. Store the soup base, pasta, and cheese separately for best texture. Freeze the soup base up to 3 months without the pasta or dairy.

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Ingredients

Soup Base

• 2 teaspoons olive oil
• 1 to 1½ pounds halal hot Italian chicken or beef sausage, crumbled
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 2 teaspoons dried oregano
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon crushed red pepper flakes (optional)
• 3 tablespoons tomato paste
• 2 cans (14.5 ounces each) diced tomatoes (fire-roasted if available)
• 2 bay leaves
• 6 cups low-sodium chicken stock
• 8 ounces curly lasagna noodles or another short pasta
• ½ cup fresh basil leaves, thinly sliced

Ricotta Topping

• 1 cup whole-milk ricotta
• ½ cup finely grated Parmesan
• ¼ teaspoon kosher salt
• Freshly ground black pepper
• 1½–2 cups shredded mozzarella

Basil Oil Drizzle

• ½ cup fresh basil leaves, loosely packed
• ⅓ cup extra-virgin olive oil
• Pinch of kosher salt

What Each Ingredient Does

• Olive oil: Gets the pan hot and helps develop browned bits for flavor.
• Sausage: Provides meaty richness and gentle heat, so the soup tastes like lasagna instead of plain tomato soup.
• Onion and garlic: Soften and sweeten, forming a classic Italian-style base.
• Oregano, red pepper flakes: Add an herby, slightly spicy backbone.
• Tomato paste and canned tomatoes: Build deep tomato flavor with just a couple of pantry staples.
• Bay leaves: Add complexity and a subtle herbal note.
• Chicken stock: Turns the sauce-like base into a spoonable soup while keeping it substantial.
• Lasagna noodles: Bring the familiar texture of lasagna sheets into the bowl.
• Fresh basil and basil oil: Deliver a fresh, green finish and make the soup look extra inviting.
• Ricotta, Parmesan, mozzarella: Provide richness, creaminess, and that stretchy, cozy cheese pull.

Substitutions & Swaps

• Aromatics: If you are short on onion, add 1–2 finely diced carrots or celery to the pot for extra sweetness and body. Garlic powder can stand in for fresh garlic in a pinch—start with ½ teaspoon and adjust to taste.
• Protein: Mild Italian sausage works for sensitive palates, while ground turkey or chicken seasoned with Italian herbs offers a leaner option. For a sausage-free take, try lean ground beef with an extra teaspoon of oregano and a pinch of smoked paprika.
• Veggies: Add a handful of baby spinach or chopped kale at the end to make this feel more like healthy lasagna soup. Small diced zucchini or mushrooms can be sautéed with the onion.
• Pasta: Swap in rotini, fusilli, penne, or gluten-free pasta. If using gluten-free pasta, cook it separately and stir it into each bowl to protect the texture.
• Dairy/Fats: Use part-skim cheeses for a lighter bowl, or dairy-free alternatives if needed. You can also replace half the sausage with cooked lentils to stretch the protein and fiber.

Rotisserie chicken or leftover grilled chicken can also be shredded and stirred in at the end for a chicken lasagna soup twist.

Equipment Notes

• 5–6 quart Dutch oven or soup pot: Big enough for browning and simmering without spilling.
• Separate pot for pasta (optional): Helpful if you want to cook and store noodles aside from the soup.
• Blender or stick blender: The easiest way to get a smooth basil oil.
• Ladle and sturdy spoon: For stirring, scraping the bottom of the pot, and serving.

If sticking is a concern, preheat the pot and add oil before the sausage, and scrape the bottom with your spoon after you add stock to capture all the browned bits.

Step-by-Step

1. Brown the sausage
   Warm the olive oil in your Dutch oven over medium-high heat. Add the crumbled halal Italian sausage and cook, breaking it up as you go, until browned and cooked through, about 6–8 minutes. You want some golden edges for maximum flavor.
2. Sauté aromatics and spices
   Stir in the chopped onion and cook until softened and slightly translucent, 4–5 minutes. Add the minced garlic, dried oregano, salt, pepper, and red pepper flakes. Cook for 1–2 minutes, stirring constantly, until the garlic smells fragrant and the spices feel toasty rather than raw.
3. Add tomato paste and deglaze
   Spoon in the tomato paste and cook, stirring, for another 1–2 minutes. The paste should darken slightly and coat the sausage and onion. This step deepens the tomato flavor.
4. Build the broth
   Pour in the diced tomatoes and their juice, drop in the bay leaves, and add the chicken stock. Scrape the bottom of the pot to loosen any browned bits. Bring the mixture just to a boil, then reduce to a gentle simmer.
5. Simmer
   Let the soup simmer uncovered for about 15 minutes, stirring occasionally. It should thicken slightly and smell like a cross between lasagna sauce and hearty tomato soup.
6. Cook the pasta
   While the soup simmers, bring a separate pot of salted water to a boil. Cook the lasagna noodles until al dente, then drain. Toss with a teaspoon of olive oil if you plan to store leftovers so the noodles don’t stick.
7. Mix the ricotta topping
   In a medium bowl, combine ricotta, Parmesan, salt, and a few twists of pepper. Stir until smooth and creamy. Keep mozzarella separate so you can sprinkle it over each bowl.
8. Blend the basil oil
   In a small blender, combine basil leaves, olive oil, and a pinch of salt. Blend until the mixture turns a vivid, mostly smooth green. Taste and adjust salt as needed.
9. Finish the soup
   Fish out the bay leaves and discard. Stir the fresh sliced basil into the pot. Taste the broth and adjust with more salt, pepper, or red pepper flakes until it tastes balanced and robust.
10. Serve
    Add a scoop of noodles to each bowl. Ladle hot soup over the pasta. Top with a spoonful of the ricotta mixture, a shower of mozzarella, and a drizzle of basil oil. Encourage everyone to stir the cheeses into the broth so the soup becomes creamy and silky in the bowl.

Make-Ahead, Storage & Reheating

This recipe is built for lasagna soup meal prep. Make the soup base a day or two ahead, cool it, and store in the fridge. Keep the noodles and ricotta mixture in separate containers so everything holds its texture.

In the fridge, the soup base stays good for 3–4 days, noodles for about 3 days, and the cheese mixture and basil oil for up to 3 days. To freeze, store just the soup (without pasta or cheese) in freezer-safe containers for up to 3 months.

Reheat the soup gently on the stove over medium heat, adding a splash of stock if it’s thicker than you like. Warm the noodles briefly in the microwave or in hot water. Assemble bowls fresh with hot soup, pasta, cheese, and basil oil for the best texture.

How to Lighten / Make It Creamy

For a lighter bowl, choose lean Italian chicken sausage and part-skim cheeses. Add extra broth and stir in vegetables like spinach or kale to bulk things out without adding heaviness. You can also use half the amount of sausage and replace it with cooked chickpeas or white beans.

To emphasize creaminess, blend ½–1 cup of the finished soup (without noodles) until smooth, then stir it back into the pot. Off the heat, whisk in ⅓ cup plain Greek yogurt or a splash of evaporated milk; temper the dairy first by mixing it with some hot soup so it doesn’t split.

Toppings, Garnishes & Finishes

• Cheesy: Extra mozzarella, Parmesan shavings, or a second spoonful of ricotta for cheese lovers.
• Crunchy: Homemade croutons, toasted breadcrumbs with olive oil and herbs, or crushed baked pita chips.
• Fresh & bright: Extra basil, chopped parsley, or a tiny squeeze of lemon right before serving.

A quick sprinkle of cheese, a handful of herbs, and a stripe of basil oil give this lasagna soup a finished, restaurant-style look in just a few seconds.

Sides & Pairings

Round out the meal with simple sides that support, not compete with, your soup. Warm flatbread, garlic bread, or a sliced baguette is perfect for dunking. A green salad with crisp lettuce, cucumber, and a light vinaigrette keeps the bowl from feeling too heavy.

For drinks, try sparkling water with lime, herbal tea, or a simple mocktail with citrus and fresh mint. The idea is something refreshing to balance the savory, cheesy richness.

Scaling the Recipe

Cooking for a crowd? Double all the ingredients and use a very large pot or two medium pots. Simmer times stay roughly the same, though it may take a little longer to come up to a boil. Keep noodles cooked separately in a big bowl, drizzled with a bit of oil so they don’t stick.

Cooking for two? Halve the ingredients, but keep the simmering times identical so the flavors fully develop. You’ll still have a little leftover soup base, which is great for lunch the next day with fresh pasta added.

Nutrition & Dietary Notes

This lasagna soup offers protein from sausage and cheeses and complex carbs from pasta for a filling, satisfying meal. Tomatoes contribute antioxidants, while basil and garlic add flavor without relying solely on fat.

Because it contains gluten and dairy, use gluten-free pasta and dairy-free cheeses if you need to adapt it. Always choose clearly labeled halal sausage and check ingredient lists if you are cooking for guests with allergies.

Troubleshooting

• Soup too thick: Add a splash or two of stock or water until you reach a soupier consistency. Warm through and taste again for seasoning.
• Soup too thin: Let it simmer uncovered for another 5–10 minutes, or stir in another tablespoon of tomato paste.
• Not flavorful enough: Add a pinch of salt, a bit more oregano, and a small squeeze of lemon to sharpen the flavors. Then taste again before adding more.
• Noodles too soft: Next time, shorten the cooking time or cook the pasta separately. For this batch, simply add fresh toppings and enjoy—soft noodles are still cozy.

FAQs

Can I use frozen or jarred ingredients?
Yes. Jarred minced garlic, jarred pasta sauce in place of some tomato, or frozen chopped onions all work. Use what makes this achievable on a busy night.

What proteins work best besides sausage?
Ground turkey, lean ground beef, or shredded cooked chicken work well. If the meat is not pre-seasoned, add extra Italian herbs and a pinch of red pepper flakes.

Can I make this without cheese?
You can. Skip the cheeses and add a dollop of thick hummus or cashew cream for richness, plus extra basil oil on top for flavor.

How long will leftovers last?
Stored properly, the soup base lasts 3–4 days in the fridge and up to 3 months in the freezer. Pasta and cheese should be eaten within 3 days for best quality.

Can I turn this into a tortellini soup?
Yes. Swap the lasagna noodles for cheese tortellini and cook them directly in the soup until just tender, watching closely so they don’t overcook.

Variations

• Spinach & Mushroom Lasagna Soup
  Sauté sliced mushrooms with the onion and stir in a few handfuls of baby spinach at the end for extra veg.
• Smoky Paprika Lasagna Soup
  Add ½ teaspoon smoked paprika with the oregano and a bit more black pepper for a deeper, cozier flavor.
• Extra-Cheesy Three Cheese Lasagna Soup
  Use ricotta, Parmesan, and a mix of mozzarella and provolone on top for a more intense cheese pull and creaminess.

When you are in the mood to keep experimenting, there are even more comforting bowls in my easy soups lineup.

Chef Notes / Test Kitchen Tips

The key to getting big lasagna flavor is giving the tomato paste and spices a moment to toast before you add stock. That small extra minute or two makes the broth taste like it simmered much longer than it did. Another helpful tip is to think of salt as a tool you use throughout cooking, not just at the end—season the sausage, then the broth, and finally adjust at the table.

For timing, expect the soup base to be ready after about 30 minutes of active cooking and simmering, with another 10–15 minutes if you still need to boil pasta and gather toppings. That makes this a very realistic weeknight dish.

Conclusion

This lasagna soup with basil oil is the kind of recipe you keep in your back pocket for chilly nights, last-minute company, or any time comfort food sounds good but traditional layered lasagna feels like too much. It gives you all the flavors you love—tomato, herbs, sausage, cheese—in a bowl that feels both satisfying and manageable.

Store a container of the soup base in your fridge and you can turn out steaming bowls in minutes with fresh pasta and cheese. When you try it, note your favorite tweaks and toppings, and feel free to share your version so more people can enjoy this cozy, reliable, weeknight-ready lasagna soup.