Italian Sausage Lasagna Soup is like lasagna in a bowl, but quicker and just as satisfying! It’s loaded with flavorful Italian sausage, tender pasta, cozy tomatoes, and plenty of melty cheese. Every spoonful gives you that great mix of hearty textures and comforting tastes you’d expect from a classic lasagna, just in a warm, easy-to-eat soup form.
I love making this soup when I want all the goodness of lasagna without the long baking time or the mess of layers. The sausage adds a nice kick, and the way the pasta softens right in the broth makes it feel extra soul-warming. When I’m in the mood for a meal that feels like a hug, this is exactly what I reach for.
One of my favorite ways to enjoy this soup is with a piece of crusty bread on the side for dipping. It’s perfect for chilly evenings or anytime I want something comforting and filling. Plus, it’s great for sharing with family or friends because everyone tends to ask for seconds—it’s just that good!
Key Ingredients & Substitutions
Italian Sausage: This is the star protein for the soup, bringing savory and spiced flavor. You can swap for ground pork or turkey sausage if you want a lighter version. For less spice, choose mild sausage.
Lasagna Noodles: Breaking these into bite-size pieces makes eating easy and fun. If you don’t have lasagna noodles, use broken lasagna sheets or even broken penne or rigatoni pasta.
Ricotta and Parmesan Cheese: These cheeses add creaminess and depth. You can substitute ricotta with cottage cheese or mascarpone for a different texture. Parmesan can be swapped with Pecorino Romano if preferred.
Crushed Tomatoes and Herbs: Tomatoes give the soup its rich, tomato-y base, while oregano and basil bring classic Italian flavors. Fresh herbs can replace dried ones but add them near the end of cooking to keep the fresh taste.
How Can I Get the Pasta Perfectly Tender Without Getting Mushy?
Timing is key to tender, not mushy pasta in soup. Follow these tips to nail it:
- Break lasagna noodles into small pieces so they cook evenly.
- Add noodles once broth and tomatoes are boiling, then reduce heat to a gentle simmer.
- Stir occasionally to stop noodles from sticking together or to the pot.
- Check pasta after about 8 minutes; it should be tender but still hold shape.
- If making ahead, cook pasta separately and add just before serving to prevent overcooking.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking sausage, simmering soup, and fitting all ingredients comfortably.
- Wooden spoon – great for breaking apart sausage and stirring without scratching your pot.
- Chef’s knife and cutting board – helpful for chopping onions, garlic, and herbs quickly and safely.
- Measuring cups and spoons – to get the spices, broth, and cheese amounts just right.
- Ladle – makes serving the soup into bowls easy and neat.
Flavor Variations & Add-Ins
- Use spicy or mild sausage depending on how much heat you want in your soup.
- Add chopped spinach or kale at the end for extra greens and nutrients.
- Swap ricotta for a dollop of sour cream or Greek yogurt for a tangy twist.
- Stir in mushrooms or bell peppers along with the onions for added texture and flavor.
How to Make Italian Sausage Lasagna Soup?
Ingredients You’ll Need:
For The Soup:
- 1 lb (450g) Italian sausage, casing removed
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 4 cups (960ml) chicken broth
- 1 (14 oz/400g) can crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- 6 lasagna noodles, broken into bite-size pieces
- Salt and freshly ground black pepper, to taste
For The Cheese & Garnish:
- 1 cup (240ml) ricotta cheese
- ½ cup (50g) grated Parmesan cheese, plus extra for serving
- Fresh basil or parsley, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 minutes to cook, so you can have a warm bowl ready in just 30 minutes. It’s a perfect quick dinner for any busy day!
Step-by-Step Instructions:
1. Cook the Sausage:
Heat a little olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned and fully cooked (about 5-7 minutes). If there’s extra fat, carefully remove it to keep the soup light.
2. Sauté Onions and Garlic:
Add the chopped onion to the pot and cook until it’s soft and clear, about 3-4 minutes. Stir in the minced garlic and cook for another minute until it smells wonderful.
3. Add Broth, Tomatoes & Seasonings:
Pour in the chicken broth and can of crushed tomatoes. Mix in dried oregano, dried basil, and red pepper flakes if you like a bit of heat. Bring everything to a boil.
4. Cook the Noodles:
Once boiling, add the broken lasagna noodles. Lower the heat to a simmer and cook until the noodles are tender, usually 8-10 minutes. Stir occasionally so noodles don’t stick.
5. Season and Add Cheese:
Season the soup with salt and pepper to taste. Then remove from heat and stir in ricotta cheese and the grated Parmesan for creamy and cheesy texture.
6. Serve and Garnish:
Ladle the soup into bowls. Sprinkle extra Parmesan and chopped fresh basil or parsley on top. Serve hot and enjoy with crusty bread if you like.
Can I Use Frozen Italian Sausage?
Yes, you can! Just make sure to fully thaw it in the fridge overnight before cooking. This helps it brown evenly and cook through properly.
Can I Prepare This Soup Ahead of Time?
Absolutely! Make the soup up to the point before adding the cheese and noodles. Refrigerate for up to 2 days, then reheat gently and stir in the cheeses and fresh pasta just before serving.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, adding a splash of broth if it’s too thick.
Can I Add Vegetables to This Soup?
Definitely! Try adding spinach, kale, or chopped bell peppers when you add the onions, for extra flavor and nutrition.
