Save Sausage Lasagna Soup fills the kitchen with the irresistible aroma of simmering tomatoes, browned sausage, and bubbling cheese. This one-pot meal brings the classic flavors of lasagna into a bowl, making it perfect for busy weeknights when you crave something hearty and familiar. Every spoonful captures melty cheese, chunky noodles, and savory broth that warms you through and through.
The first time I made this soup, my family devoured it and declared it their favorite lasagna twist. Now, it is the star of our Sunday suppers and our rainy-day go-to.
Ingredients
- Italian sausage: brings that classic savory flavor and spice choose a high-quality sausage with fresh herbs for the best taste
- Yellow onion and garlic: create a deep aromatic base select firm onions and plump garlic for bold flavor
- Red bell pepper and zucchini: add sweetness and a pop of color pick vibrant, blemish-free vegetables
- Low-sodium chicken broth and tomatoes: make the backbone of the soup opt for whole crushed tomatoes and unsalted broth if you want to control seasoning
- Lasagna noodles: give you that signature bite break into pieces evenly for perfect spoonfuls
- Dried basil, oregano, and thyme: contribute essential Italian herb notes use fresh dried herbs for the most flavor
- Red pepper flakes: introduce optional gentle heat adjust to your taste preference
- Mozzarella and Parmesan cheese: deliver creamy meltiness and sharpness shred cheese fresh if possible for the best texture
- Ricotta cheese: gives extra richness and the signature lasagna feel choose a thick, good-quality ricotta
- Fresh parsley: offers a touch of green and garden freshness look for crisp bunches with bright leaves
Instructions
- Brown the Sausage:
- Crumble and cook Italian sausage in your Dutch oven over medium heat for about five minutes until no longer pink. Stir frequently to prevent sticking. Drain off any extra fat to keep the soup from becoming oily.
- Sauté the Vegetables:
- Add diced yellow onion, minced garlic, red bell pepper, and zucchini to the pot. Sauté for five to seven minutes until the onion is translucent and vegetables have softened. Stir often to avoid browning too quickly.
- Toast the Tomato Paste:
- Stir in the tomato paste and cook for about one minute. This step wakes up the flavor and helps create a richer base.
- Build the Soup Base:
- Pour in the chicken broth, crushed tomatoes, diced tomatoes, dried basil, oregano, thyme, and a sprinkle of red pepper flakes if you like a little heat. Stir thoroughly and bring the mixture to a low boil. Let the flavors meld for a couple of minutes before adding pasta.
- Simmer with Pasta:
- Add broken lasagna noodles and stir to separate any pieces. Reduce heat to a gentle simmer. Cook uncovered for twelve to fifteen minutes, stirring every few minutes to keep the noodles from sticking to the bottom. Watch for al dente pasta texture.
- Season to Taste:
- Try a spoonful and season with salt and black pepper to your liking. If the broth has reduced a lot, add a splash of broth or water for consistency.
- Melt in the Cheese:
- Right before serving, stir in half the shredded mozzarella and half the grated Parmesan. Let them melt and enrich the soup, making the broth creamy and flavorful.
- Serve and Top:
- Ladle the soup into wide bowls. Top each serving with a generous spoon of ricotta, the remaining mozzarella, a sprinkle of Parmesan, and a scattering of fresh parsley. These finishing touches make every bowl irresistible.
Save Ricotta is my favorite finishing touch because it melts into every spoonful, turning the soup into pure velvet. My kids love to help sprinkle the mozzarella and Parmesan before serving it up piping hot around our dinner table.
Storage Tips
Let leftovers cool completely before storing in airtight containers in the fridge for up to three days. For longer storage, freeze individual servings for up to three months. Reheat gently on the stove with a splash of broth to loosen the consistency and bring back that freshly-made taste.
Ingredient Substitutions
Try turkey or chicken sausage if you want something lighter but still flavorful. For gluten-free needs, swap in rice-shaped pasta or gluten-free lasagna noodles. If you are short on zucchini or peppers, chopped mushrooms or spinach work beautifully.
Serving Suggestions
This soup shines with a side of garlic bread or a crisp Caesar salad. For cozy gatherings, set out a toppings bar with extra cheese, peppers, and herbed croutons so everyone can customize their bowl just how they like.
Save This Sausage Lasagna Soup brings all the cozy flavors you crave with minimal effort. Perfect for sharing, it delivers warmth and comfort in every bowl.
Recipe FAQs
- → Can I substitute the sausage with another meat?
Yes, you can use turkey or chicken sausage for a lighter version, or even plant-based alternatives for a different flavor.
- → What type of pasta works best?
Broken lasagna noodles are classic, but any bite-sized pasta like fusilli or penne works well in this soup.
- → Can this dish be made gluten-free?
Absolutely! Use your favorite gluten-free lasagna noodles or pasta to suit your dietary needs.
- → How should leftovers be stored?
Cool the soup completely and store in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- → What toppings are recommended?
Finish each serving with ricotta, extra mozzarella and Parmesan, and a sprinkle of fresh parsley for extra flavor.
- → Can I add more vegetables?
Yes, chopped spinach or kale are tasty additions and add nutrition and color to the dish.