Description

This Cheesy Garlic Bread Lasagna Soup is a comforting, hearty dish that combines all the flavors of traditional lasagna in a warm, savory soup. Featuring browned Italian sausage, tender lasagna noodles, a rich tomato and cheese broth, and topped with crispy garlic bread croutons, it’s perfect for a cozy meal that feels indulgent yet easy to prepare.

Ingredients

Scale

Meat and Vegetables

1 lb ground Italian sausage
1 medium onion, chopped
3-4 cloves garlic, minced

Broth and Tomatoes

28 oz crushed tomatoes (1 can)
6 cups chicken broth
1 tsp Italian seasoning
Salt and black pepper, to taste

Pasta and Cheese

8 oz lasagna noodles, broken into bite-sized pieces
1 cup ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Herbs and Garnishes

Fresh basil leaves, torn (about 1/4 cup loosely packed)
1 cup garlic bread croutons (homemade or store-bought)
2 tbsp butter

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Instructions

Cook Sausage and Aromatics: In a large pot over medium heat, cook the ground Italian sausage until browned and fully cooked. Remove excess fat if necessary. Add chopped onion and minced garlic, sautéing until fragrant and translucent to build the soup’s savory foundation.
Add Liquids and Seasoning: 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 Pasta: 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.
Add 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 and Serve: 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

You can use spicy Italian sausage for an extra kick or mild sausage for a gentler flavor.
Homemade garlic bread croutons add a fresh, crunchy topping but store-bought ones work well too.
For a vegetarian version, substitute Italian sausage with plant-based sausage and use vegetable broth.
Leftovers can be stored in the fridge for up to 3 days and reheated gently on the stovetop.
Adding the cheeses at the end prevents them from curdling and keeps the soup creamy.