Sausage Lasagna Soup (Print)

Warm up with sausage lasagna soup. Savory sausage, noodles, tomato, and cheese combine in one satisfying bowl.

# Components:

→ Meats

01 - 1 pound Italian sausage, mild or spicy, casings removed

→ Aromatics & Vegetables

02 - 1 medium yellow onion, diced
03 - 3 garlic cloves, minced
04 - 1 red bell pepper, diced
05 - 1 zucchini, diced

→ Liquids & Tomatoes

06 - 4 cups low-sodium chicken broth
07 - 1 can (28 ounces) crushed tomatoes
08 - 1 can (14 ounces) diced tomatoes
09 - 2 tablespoons tomato paste

→ Pasta

10 - 8 ounces lasagna noodles, broken into bite-sized pieces

→ Seasonings & Herbs

11 - 1 teaspoon dried basil
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon dried thyme
14 - 1/2 teaspoon red pepper flakes, optional
15 - Salt and black pepper, to taste

→ Dairy & Cheese

16 - 1 cup shredded mozzarella cheese
17 - 1/2 cup grated Parmesan cheese
18 - 1 cup ricotta cheese
19 - 2 tablespoons fresh parsley, chopped, plus more for garnish

# Directions:

01 - In a large Dutch oven or soup pot over medium heat, cook the Italian sausage, breaking it up with a spoon, until browned and cooked through, about 5 minutes. Drain excess fat if necessary.
02 - Add the diced onion, minced garlic, red bell pepper, and zucchini. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables are softened.
03 - Stir in the tomato paste and cook for 1 minute, allowing flavors to combine.
04 - Pour in the chicken broth, crushed tomatoes, diced tomatoes, dried basil, oregano, thyme, and red pepper flakes. Stir thoroughly and bring the mixture to a gentle boil.
05 - Add the broken lasagna noodles, reduce heat to a simmer, and cook uncovered for 12 to 15 minutes, stirring occasionally, until the pasta is al dente.
06 - Taste the soup and adjust with salt and black pepper as desired.
07 - Just before serving, stir in half of the mozzarella cheese and half of the Parmesan cheese until melted and incorporated.
08 - Ladle soup into bowls. Top each serving with a spoonful of ricotta cheese, a sprinkle of the remaining mozzarella and Parmesan, and fresh parsley.

# Expert Advice:

01 -
  • Rich and comforting yet simple to make on a weeknight
  • All the flavors of traditional lasagna without endless layers or oven time
  • Flexible with ingredients perfect for customizing with what you have
  • Family-approved comfort food that reheats beautifully
02 -
  • Perfect as a freezer-friendly make-ahead meal
  • A protein-packed dinner with veggies in every bite
  • Classic lasagna taste for a fraction of the effort
03 -
  • Break the noodles into even pieces for the best eating experience with every bite
  • Toast the tomato paste to develop deeper flavor before adding liquids
  • Always finish with fresh herbs for a restaurant-quality touch
  • If you let the soup sit, the noodles will continue to absorb broth and become extra tender. Sometimes I reserve half the cooked noodles on the side and add them right before serving if planning for leftovers.

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