Italian Sausage Lasagna Soup is like a hug in a bowl, packed with hearty flavors and comforting textures. This soup brings together spicy Italian sausage, tender lasagna noodles, creamy ricotta, and lots of melted cheese, all swimming in a rich tomato broth. It’s the perfect way to enjoy all the best parts of lasagna without the waiting or fuss of baking a whole casserole.
One thing I love about this soup is how easy it is to make but still feels special. The sausage adds a nice kick, and the noodles soak up all those delicious tomato and herb flavors. I like to add a sprinkle of fresh basil or parsley on top to brighten everything up. It’s great for a cozy night in when you want comfort food that’s warm and filling but not too heavy.
I usually serve it with some crusty bread for dipping because that cheesy, saucy broth is too good to leave behind. Plus, it’s a real crowd-pleaser—everyone always asks for seconds! If you’re looking for a meal that’s simple, tasty, and reminds you of a family dinner around the table, this soup is a winner every time.
Key Ingredients & Substitutions
Italian Sausage: This is the flavor star in the recipe. I love using spicy sausage for a little kick, but mild works fine too. You can swap for ground turkey or chicken if you want a leaner option.
Lasagna Noodles: Breaking noodles into small pieces helps them cook quickly in the soup. No lasagna noodles? Try broken spaghetti or penne for a similar effect.
Ricotta Cheese: Adds creaminess and richness. If you want to skip it, you can stir in a dollop of sour cream or cream cheese instead.
Parmesan & Mozzarella: These cheeses bring cheesy, melty goodness. For a dairy-free version, use vegan cheese or nutritional yeast, but the flavor will be different.
Tomatoes & Broth: The crushed tomatoes and tomato sauce make the tasty base. If you only have diced tomatoes, that works too, just break them down a bit while cooking.
How Do I Get the Noodles Perfectly Tender Without Getting Mushy?
Cooking noodles right in the soup can be tricky. Here’s how to get them just right:
- Add noodles toward the end of cooking so they don’t overcook.
- Break them into bite-size pieces first to shorten cooking time.
- Stir often while boiling to keep noodles from sticking together or to the bottom.
- Watch cooking time carefully—usually 8-10 minutes is enough for tender, but not mushy, noodles.
- If you’re making the soup ahead, cook noodles separately and add them when reheating. This stops them from soaking up too much broth and getting soggy.
Equipment You’ll Need
- Large soup pot – perfect for browning the sausage and simmering the soup all in one place.
- Wooden spoon – great for breaking up sausage and stirring without scratching your pot.
- Knife and cutting board – to chop onions, garlic, and fresh basil easily.
- Ladle – makes serving soup into bowls clean and simple.
- Small bowl – handy for mixing ricotta and cheeses before topping your soup.
Flavor Variations & Add-Ins
- Swap Italian sausage for ground turkey or chicken for a lighter option that’s still flavorful.
- Add chopped spinach or kale for extra color and a boost of greens you don’t even notice.
- Mix in mushrooms for a deeper, earthier taste that pairs well with the sausage.
- Use spicy red pepper flakes or a dash of hot sauce if you like your soup with extra heat.
If you love hearty flavors, you’ll also enjoy our bold and zesty Slow Cooker Taco Soup. For a creamy tomato-based option, try the comforting Creamy Roasted Garlic Tomato Soup. And when you’re craving potato goodness, the Creamy Baked Potato Soup never disappoints.
Italian Sausage Lasagna Soup
Ingredients You’ll Need:
For The Soup:
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy), casing removed
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 (14-ounce) can crushed tomatoes
- 1 (8-ounce) can tomato sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional, for heat)
- Salt and pepper, to taste
- 6 ounces lasagna noodles, broken into bite-sized pieces
For The Cheese Mixture and Garnish:
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese, plus extra for garnish
- 1 cup shredded mozzarella cheese
- Fresh basil, thinly sliced, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 30 minutes to cook. You’ll spend time browning the sausage, simmering the soup, and cooking the noodles, so plan for about 40 minutes total from start to finish.
Step-by-Step Instructions:
1. Brown the Sausage:
Heat the olive oil in a large pot over medium heat. Add the Italian sausage, breaking it up with a spoon as it cooks, until it’s nicely browned and cooked through—about 5 to 7 minutes.
2. Sauté the Aromatics:
Add the chopped onion to the pot with the sausage and cook until the onion is soft and clear, about 3 to 4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Add Liquids and Seasonings:
Pour in the chicken broth, crushed tomatoes, and tomato sauce. Stir in the dried basil, oregano, crushed red pepper flakes (if you want some heat), along with salt and pepper. Stir everything together well.
4. Simmer the Soup:
Bring the soup to a boil, then reduce the heat and let it simmer gently for 15 minutes. This helps all the flavors blend nicely.
5. Cook the Noodles:
Add the broken lasagna noodles to the pot and cook until tender, about 8 to 10 minutes. Stir occasionally so the noodles don’t stick.
6. Prepare the Cheese Mixture:
While the noodles cook, mix the ricotta, Parmesan, and mozzarella cheeses together in a small bowl until combined.
7. Serve and Garnish:
Serve the hot soup in bowls, topped with spoonfuls of the cheese mixture. Sprinkle with fresh sliced basil and extra Parmesan cheese. For an extra treat, serve alongside toasted garlic or crusty bread for dipping.
Can I Use Frozen Italian Sausage for This Soup?
Yes, you can! Just make sure to fully thaw the sausage in the refrigerator overnight before cooking. This helps it brown evenly without steaming.
Can I Prep This Soup Ahead of Time?
Absolutely! You can make the soup and refrigerate it without the noodles for up to 2 days. When reheating, add fresh cooked noodles to keep them from getting mushy.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If you added noodles in advance, they might absorb broth, so consider adding a splash of broth or water when reheating.
Can I Substitute Other Pasta for Lasagna Noodles?
Yes! Broken spaghetti, penne, or rotini all work well. Just adjust the cooking time as needed to ensure the pasta is perfectly tender without overcooking.
More soups you may like
For something timeless and classic, don’t miss our Old-Fashioned Potato Soup. And if you love slow cooker recipes, the Slow Cooker Tomato Tortellini Soup is a cheesy, creamy favorite that always satisfies.