Comforting Lasagna Soup Recipe with Italian Sausage

There’s something magical about a dish that wraps you in warmth, fills your kitchen with irresistible aromas, and tastes like a cozy hug in a bowl. That’s exactly what this comforting lasagna soup with Italian sausage and ricotta does. It’s the kind of meal that makes you want to curl up under a blanket and savor every spoonful. This recipe combines the rich flavors of traditional lasagna with the ease of a one-pot soup, making it perfect for busy weeknights or a casual family dinner. Trust me, once you try this, it’s going to become a repeat favorite in your kitchen!

I first stumbled upon the idea of lasagna soup during a chilly winter evening. With no time to layer noodles and bake a lasagna, I thought, “Why not turn it into a soup?” From the tender pasta swimming in a hearty tomato broth to the creamy dollop of ricotta melting into each spoonful, this recipe has been a winner since day one. It’s my go-to comfort food when I want something that warms me up from the inside out but doesn’t require hours to prepare. Plus, the Italian sausage adds a depth of flavor you simply can’t beat. Ready to see why I adore this recipe so much?

Why You’ll Love This Recipe

• Quick & Easy: This lasagna soup comes together in just about 40 minutes, which is a fraction of the time it takes to make traditional lasagna.
• One-Pot Wonder: All the ingredients cook in one pot, so cleanup is a breeze—perfect for busy weeknights!
• Comfort in a Bowl: It’s rich, hearty, and tastes just like lasagna, but in a cozy soup form.
• Crowd-Pleaser: Whether you’re feeding your family or entertaining guests, this soup gets rave reviews every time.
• Customizable: You can tweak it to fit your preferences—use ground turkey or chicken sausage, swap out the ricotta, or add extra veggies!

What really sets this lasagna soup apart is the blend of flavors and textures. The Italian sausage adds a slightly spicy kick, while the ricotta topping makes each bite creamy and indulgent. It’s the perfect way to enjoy all the flavors of lasagna without the hassle of layering and baking. Plus, this recipe is versatile—you can make it lighter or richer depending on your mood!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create a dish that’s brimming with flavor. Most of these are pantry staples or easily found at your local grocery store. Here’s what you’ll need:

• For the soup base:
  • 1 tablespoon olive oil
  • 1 pound Italian sausage (mild, sweet, or spicy—your choice!)
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
  • 6 cups chicken or vegetable broth
  • 1 can (28 ounces) crushed tomatoes
  • 2 tablespoons tomato paste
  • 2 teaspoons sugar (balances the acidity of the tomatoes)
• For the pasta:
  • 8 ounces lasagna noodles, broken into pieces
• For the garnish:
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • Freshly grated Parmesan cheese
  • Fresh basil leaves, chopped (optional)

If you’re accommodating dietary restrictions, feel free to make substitutions! Use gluten-free pasta or a plant-based sausage for a different twist. You can even swap ricotta for a dairy-free alternative or use Greek yogurt for a tangy note.

Equipment Needed

You don’t need fancy tools to make this recipe, which is one of the reasons I love it! Here’s what you’ll need:

• Large soup pot or Dutch oven
• Wooden spoon (for stirring the sausage and soup)
• Chef’s knife (for chopping the onion, garlic, and basil)
• Cutting board
• Measuring cups and spoons
• Ladle (for serving the soup)

If you don’t have a Dutch oven, don’t worry. A heavy-bottomed pot works just as well. And for the ladle, any kind of large serving spoon will do in a pinch!

Preparation Method

1. Heat the olive oil in a large soup pot or Dutch oven over medium heat. Once hot, add the Italian sausage, breaking it apart with a wooden spoon. Cook for 5-7 minutes, or until browned and fully cooked. Remove excess grease if necessary.
2. Add the diced onion to the pot and sauté for 3-4 minutes, until softened. Stir in the minced garlic, dried oregano, basil, and red pepper flakes. Cook for another minute, until fragrant.
3. Pour in the chicken or vegetable broth, crushed tomatoes, and tomato paste. Stir everything together and add the sugar to balance the acidity. Bring the mixture to a gentle boil over medium-high heat.
4. Once boiling, reduce the heat to medium-low and add the broken lasagna noodles. Let the soup simmer for 15-20 minutes, stirring occasionally to prevent the noodles from sticking to the bottom of the pot.
5. Check the noodles for doneness (they should be tender but not mushy). If the soup looks too thick, add an extra half cup of broth or water to thin it out.
6. Remove the pot from the heat and let it cool for a few minutes. Taste and adjust the seasoning with salt and pepper if needed.
7. To serve, ladle the soup into bowls. Top each serving with a generous dollop of ricotta cheese, a sprinkle of shredded mozzarella, and freshly grated Parmesan. Finish with chopped basil for a burst of color and flavor!

Pro tip: If you’re making this soup ahead of time, cook the noodles separately and add them right before serving to avoid them soaking up too much liquid.

Cooking Tips & Techniques

Making lasagna soup is simple, but there are a few tricks to ensure it turns out perfectly every time:

• Use quality Italian sausage: The sausage is the star of this dish, so choose a flavorful brand that you love. I prefer one with a good balance of spices and a touch of sweetness.
• Break the lasagna noodles into uneven pieces: The irregular shapes add a rustic touch to the soup and mimic the layers of traditional lasagna.
• Cook the noodles separately for batch cooking: If you’re planning to save leftovers, cook the noodles separately and add them to individual servings. This prevents them from becoming overly soft.
• Don’t skip the ricotta topping: It’s what transforms this soup into a true lasagna experience. Stir it into your bowl for maximum creaminess!
• Adjust the consistency: If you prefer a thicker soup, let it simmer for a few extra minutes. If you want it thinner, add more broth or water.

And remember, it’s okay to experiment! Cooking is about finding what works best for you and your taste buds.

Variations & Adaptations

One of the great things about this recipe is how adaptable it is. Here are some variations to try:

• Vegetarian Option: Skip the sausage and add extra veggies like zucchini, mushrooms, or spinach. Replace the chicken broth with vegetable broth for a vegetarian-friendly version.
• Gluten-Free Version: Use gluten-free lasagna noodles or substitute with gluten-free pasta shapes like bowties or shells.
• Low-Carb Twist: Swap the lasagna noodles for zucchini noodles or shredded cabbage to keep it lower in carbs.
• Seasonal Additions: In the summer, add fresh tomatoes instead of canned. In the fall, toss in some roasted butternut squash for a sweet and savory touch.

I once tried adding a pinch of nutmeg to the ricotta for a subtle hint of warmth—it’s surprisingly delicious!

Serving & Storage Suggestions

Lasagna soup is best served warm and topped with ricotta, mozzarella, and Parmesan cheese. Garnish with fresh basil for a pop of color and flavor.

If you’re serving this soup at a dinner party, pair it with a crunchy Caesar salad and some crusty garlic bread for a complete meal. A glass of red wine, like Chianti or Merlot, pairs beautifully with the rich flavors.

To store leftovers, let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days or freeze for up to 3 months. If freezing, consider storing the noodles separately to keep them from becoming mushy.

To reheat, warm the soup in a pot over medium heat, stirring occasionally, until heated through. Add a splash of broth to adjust the consistency if needed.

Nutritional Information & Benefits

This lasagna soup is packed with flavor and nutrition:

• High in protein from the Italian sausage and ricotta cheese
• Rich in vitamins and antioxidants from the tomatoes and fresh basil
• Customizable for various dietary needs, including gluten-free and low-carb options
• Comforting and satisfying, perfect for cold days or when you need a hearty meal

Keep in mind that this recipe contains dairy and wheat, which may not be suitable for those with allergies. However, there are plenty of substitution options to accommodate dietary preferences.

Conclusion

If you’re searching for a recipe that’s cozy, delicious, and easy to make, this comforting lasagna soup with Italian sausage and ricotta is it. It’s a warm hug in a bowl, perfect for family dinners or lazy weekends. The beauty of this recipe is how customizable it is—you can make it your own with just a few tweaks and substitutions.

This dish has become a family favorite in my home, and I’m sure it’ll be the same for you. So grab your soup pot and get cooking—comfort food awaits!

If you try this recipe, I’d love to hear your thoughts. Leave a comment below or share your own variations. Don’t forget to pin this recipe for later!

FAQs

Can I use ground beef instead of Italian sausage?

Absolutely! Ground beef works well, though you may want to add a pinch of fennel and Italian spices to mimic the flavor of sausage.

What’s the best way to keep the noodles from getting soggy?

Cook the noodles separately and add them to individual servings when reheating leftovers.

Can I freeze lasagna soup?

Yes! Freeze the soup in an airtight container for up to 3 months. For best results, store the noodles separately and add them later.

Can I use ricotta alternatives?

Sure! Greek yogurt or a dairy-free ricotta substitute works well for a creamy topping.

What type of pasta works best for this recipe?

Broken lasagna noodles are ideal, but you can use other pasta shapes like bowties, shells, or even penne if you prefer.

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