Italian Sausage Lasagna Soup is like having all the best parts of lasagna in a comforting, warm bowl. This soup is packed with flavorful Italian sausage, tender noodles, rich tomato broth, and melty cheese that makes every spoonful feel like a cozy hug. It’s a fun twist on the classic lasagna that’s quicker to make and perfect when you want something hearty but not too heavy.
I love making this soup on chilly evenings when I want something satisfying but also easy to enjoy with family or friends. The way the sausage adds a little spicy kick and the noodles soak up all those delicious flavors always has everyone asking for seconds. A little tip I’ve discovered is to add fresh basil or a sprinkle of Parmesan right before serving—it really brightens up the whole dish.
One of my favorite parts about this soup is how it brings people together. Serving it with a side of garlic bread makes it feel like a special meal without much fuss. Whenever I make this, it instantly turns into a cozy night with good conversation and full bellies. If you love lasagna but want something a bit easier to eat, this soup is definitely going to be your new go-to!
Key Ingredients & Substitutions
Italian sausage: This is the star for flavor and a bit of spice. You can switch to ground turkey or chicken for a lighter option. If you like more heat, spicy sausage works well.
Lasagna noodles: I break them into smaller pieces for easy eating. If you can’t find lasagna noodles, rotini or penne pasta are great choices too.
Cheese: Ricotta, mozzarella, and Parmesan create the creamy and cheesy texture everyone loves. For a dairy-free twist, try vegan cheeses or omit ricotta and add more mozzarella.
Tomato base: The mix of diced tomatoes and tomato sauce gives a rich, well-rounded flavor. If you prefer a chunkier soup, add extra diced tomatoes or some crushed tomatoes instead.
How Do You Keep the Noodles from Getting Mushy?
Overcooked noodles can make the soup soggy fast. Here’s what works best:
- Add the noodles toward the end of cooking, so they don’t sit too long in the hot broth.
- Stir gently but often to keep pasta from sticking together.
- If planning leftovers, cook the noodles separately and add them when reheating to keep their texture fresh.
I usually break the noodles into bite-sized pieces for an easy spoonful with every bite. This simple trick keeps the soup hearty without turning it into noodle mush.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning sausage and simmering the soup all in one pot.
- Wooden spoon – great for stirring the sausage and soup without scratching your pot.
- Chef’s knife and cutting board – for chopping onions, garlic, and fresh herbs easily.
- Measuring cups and spoons – to keep your seasoning and broth amounts just right.
- Ladle – helps serve the soup without losing any of those tasty bits.
Flavor Variations & Add-Ins
- Switch Italian sausage for ground beef or turkey if you want a milder or leaner option.
- Add chopped spinach or kale toward the end for a boost of green and extra nutrients.
- Mix in red pepper flakes or a dash of hot sauce for more heat if you like spicy food.
- Stir in a handful of cooked mushrooms for an earthy touch that blends nicely with the sausage.
Italian Sausage Lasagna Soup
Ingredients You’ll Need:
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, with juices
- 1 (15 oz) can tomato sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional, for heat)
- Salt and freshly ground black pepper, to taste
- 6 ounces lasagna noodles, broken into bite-sized pieces or 3 cups broken rotini pasta
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese, plus more for garnish
- Fresh basil or parsley, chopped (for garnish)
- Sour cream or additional dollops of ricotta (optional, for serving)
- Crusty bread or garlic bread (for serving)
How Much Time Will You Need?
This soup takes about 10 minutes to prep and 25-30 minutes to cook. You’ll spend time browning the sausage, simmering the broth, cooking the pasta, and stirring in the cheeses. From start to finish, you should have a comforting bowl ready in about 40 minutes.
Step-by-Step Instructions:
1. Brown the Sausage:
Heat a large pot or Dutch oven over medium heat. Crumble the Italian sausage into the pot and cook, stirring occasionally, until it’s browned and cooked through, about 5 to 7 minutes. If there’s excess fat, you can drain some off.
2. Cook Onion and Garlic:
Add the chopped onion to the sausage and cook until softened and translucent, about 3 to 4 minutes. Stir in the minced garlic and cook for another minute until you smell that delicious aroma.
3. Add Broth and Tomatoes:
Pour in the chicken broth, diced tomatoes with their juices, and tomato sauce. Stir everything together so it’s well mixed.
4. Season and Simmer:
Add the dried basil, oregano, red pepper flakes if you like a little heat, and salt and pepper to taste. Bring the soup to a gentle boil, then lower the heat and let it simmer for about 10 minutes to let all the flavors blend beautifully.
5. Cook the Pasta:
Add the broken lasagna noodles or rotini pasta to the pot. Simmer until the pasta is tender but not mushy, about 8 to 10 minutes. Stir occasionally to keep pasta from sticking together.
6. Add the Cheeses:
Turn the heat down low. Stir in the ricotta, mozzarella, and Parmesan cheeses until they melt into the soup, giving it a creamy, comforting texture.
7. Final Touches and Serve:
Taste and adjust seasoning if needed. Scoop the soup into bowls and top each with a dollop of ricotta or sour cream, some extra Parmesan, and sprinkle with fresh chopped basil or parsley. Serve with crusty or garlic bread on the side to soak up all that goodness.
Enjoy your warm, cozy Italian Sausage Lasagna Soup!
Can I Use Frozen Sausage for This Soup?
Yes! Just make sure to fully thaw the sausage in the refrigerator overnight before cooking. This ensures even browning and safe cooking.
What Can I Substitute for Lasagna Noodles?
If you don’t have lasagna noodles, broken rotini, penne, or any bite-sized pasta works well. Just break larger noodles into smaller pieces for easy eating.
How Do I Store Leftovers?
Keep leftover soup in an airtight container in the fridge for up to 3 days. To avoid mushy noodles, store pasta separately if possible. Reheat gently on the stove or in the microwave.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup a day ahead and refrigerate. When ready to serve, reheat and add any fresh herbs or cheese toppings for the best flavor.
