Description
Cheesy Garlic Bread Lasagna Soup is a comforting, hearty soup that combines the rich flavors of Italian sausage, tender lasagna noodles, and a cheesy garlic bread topping. This one-pot meal infuses classic lasagna elements into a warm, easy-to-make soup perfect for family dinners or cozy meals.
Ingredients
Scale
Meat and Aromatics
- 1 lb ground Italian sausage
- 1 medium onion, chopped
- 3–4 cloves garlic, minced
Liquids and Base
- 28 oz crushed tomatoes (1 can)
- 6 cups chicken broth
Pasta
- 8 oz lasagna noodles, broken into bite-sized pieces
Cheeses
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Seasonings and Garnishes
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- Fresh basil leaves, torn (about 1/4 cup loosely packed)
- 2 tbsp butter
- 1 cup garlic bread croutons (homemade or store-bought)
Instructions
- Brown the Sausage and Sauté the Aromatics: In a large pot over medium heat, cook the ground Italian sausage until browned and fully cooked. Remove excess fat if necessary. Add the chopped onion and minced garlic, sautéing until fragrant and translucent to build the soup’s savory foundation.
- Add Tomatoes, Broth, and Seasonings: Pour in crushed tomatoes and chicken broth. Stir in Italian seasoning, salt, and black pepper. Bring to a gentle boil to meld flavors before adding pasta.
- Cook the Lasagna Noodles in Soup: Break the lasagna noodles into bite-sized pieces and add them directly to the simmering soup. Cook for 8-10 minutes until noodles are al dente, stirring occasionally to prevent sticking.
- Incorporate the Cheeses: Lower the heat and stir in ricotta cheese until smooth and creamy. Add shredded mozzarella and grated Parmesan, allowing them to melt slowly to create the signature cheesy texture.
- Finish with Fresh Basil and Garlic Bread Croutons: Tear fresh basil leaves and stir into the soup for a bright herbal note. Just before serving, sprinkle garlic bread croutons on top for crunch and garlic flavor.
Notes
- To make homemade garlic bread croutons, cube bread, toss with melted butter and garlic powder, then bake at 350°F for 10-15 minutes until crispy.
- Use low-sodium chicken broth to control salt levels.
- For a vegetarian version, substitute Italian sausage with plant-based sausage and use vegetable broth.
- Lasagna noodles can be replaced with broken wide egg noodles if preferred.
- Leftover soup stores well in the refrigerator for up to 3 days; reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
