Sausage Lasagna Soup Italian

A hearty, comforting soup that brings together the classic flavors of lasagna and savory Italian sausage in a warming, one-pot meal. Loaded with tender pasta, rich tomato broth, and melty cheese, it's perfect for family dinners or cozy gatherings.

I first made this sausage lasagna soup on a rainy evening when everyone craved something filling and nostalgic. The way the cheesy dollops melt into the tomato-rich broth instantly reminded us of cozy Italian dinners at home.

Ingredients

• Italian sausage: 1 lb (450 g), mild or spicy, casings removed
• Yellow onion: 1 medium, diced
• Garlic: 3 cloves, minced
• Red bell pepper: 1, diced
• Zucchini: 1, diced
• Low-sodium chicken broth: 4 cups (1 L)
• Crushed tomatoes: 1 can (28 oz / 800 g)
• Diced tomatoes: 1 can (14 oz / 400 g)
• Tomato paste: 2 tbsp
• Lasagna noodles: 8 oz (225 g), broken into bite-sized pieces
• Dried basil: 1 tsp
• Dried oregano: 1 tsp
• Dried thyme: 1/2 tsp
• Red pepper flakes (optional): 1/2 tsp
• Salt and black pepper: to taste
• Mozzarella cheese: 1 cup (100 g) shredded
• Parmesan cheese: 1/2 cup (50 g) grated
• Ricotta cheese: 1 cup (240 g)
• Fresh parsley: 2 tbsp chopped, plus more for garnish

Instructions

Brown sausage:

In a large Dutch oven or soup pot, brown the Italian sausage over medium heat, breaking it up with a spoon, until cooked through (about 5 minutes). Drain excess fat if needed.

Sauté vegetables:

Add the onion, garlic, red bell pepper, and zucchini. Sauté for 5–7 minutes until vegetables are softened.

Add tomato paste:

Stir in tomato paste and cook for 1 minute.

Combine liquids & seasonings:

Pour in chicken broth, crushed tomatoes, diced tomatoes, basil, oregano, thyme, and red pepper flakes. Stir to combine. Bring to a gentle boil.

Cook pasta:

Add broken lasagna noodles. Reduce heat to a simmer and cook uncovered for 12–15 minutes, stirring occasionally, until pasta is al dente.

Season soup:

Taste and season with salt and black pepper as needed.

Enrich soup:

Just before serving, stir in half the mozzarella and half the Parmesan to enrich the soup.

Serve:

Ladle soup into bowls. Top each serving with a dollop of ricotta, a sprinkle of the remaining mozzarella and Parmesan, and chopped parsley.

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This soup quickly became a weeknight staple, especially when the kids help break apart the noodles and sprinkle the cheese. Eating together, steaming bowls in hand, always brings smiles around our table.

Notes & Variations

Add chopped spinach or kale for extra greens, or pair with garlic bread and a crisp green salad for a complete meal. Leftovers keep well in the refrigerator for up to 3 days.

Required Tools

Large soup pot or Dutch oven, wooden spoon, chef's knife, cutting board, ladle.

Allergen Information

Contains: Dairy (ricotta, mozzarella, Parmesan), wheat (lasagna noodles). May contain pork if using pork sausage. Check sausage and cheese labels for potential allergens; use gluten-free pasta for gluten-free diets.

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This lasagna soup is sure to please with its comforting layers of flavor. Make it ahead for easy lunches all week!

Recipe FAQs

→ Can I use turkey sausage instead of Italian sausage?

Yes, turkey or chicken sausage provides a lighter alternative while retaining savory flavors and texture in the dish.

→ Will gluten-free pasta work for this dish?

Absolutely. Gluten-free lasagna noodles can be used without compromising the soup’s taste or consistency.

→ What cheeses are best for topping?

Mix mozzarella, Parmesan, and ricotta for creamy richness and classic Italian flavor in each serving.

→ How can I make the soup more nutritious?

Add chopped spinach or kale during simmering, introducing extra greens and nutrients to the meal.

→ How should leftovers be stored?

Cool the soup and refrigerate in airtight containers for up to three days, reheating as needed before serving.

→ What sides pair well with this dish?

Serve with garlic bread and a crisp green salad to round out the meal and add complementary textures.