Italian Sausage Lasagna Soup is like all the best parts of lasagna rolled into a cozy, comforting bowl. It has hearty Italian sausage, tender noodles, melted cheese, and a tomato-based broth that’s full of flavor. The mix of spicy sausage and creamy cheese makes every spoonful feel like a warm hug on a chilly day.
I love making this soup when I want something satisfying but a bit quicker than traditional lasagna. Plus, it’s one of those recipes that brings everyone together at the table because it tastes just like the classic dish we all love, but with less fuss and dishes. I usually add extra cheese on top because, let’s be honest, more cheese never hurts!
Serving this soup with some crusty bread or a fresh green salad makes it a full meal that feels just right. Whenever I make Italian Sausage Lasagna Soup, it reminds me of family dinners where good food and good company are all that matter. It’s one of those dishes I keep coming back to when I want something simple, warm, and full of flavor.
Key Ingredients & Substitutions
Italian Sausage: This is the flavor star of the soup. You can use mild, spicy, or even turkey sausage if you want a lighter option. Removing the casings helps the sausage brown and crumble nicely.
Tomatoes: Crushed tomatoes give the broth a rich texture. If you don’t have crushed, use canned diced tomatoes and pulse them a bit in a blender for a similar effect.
Pasta: Rotini works well here because its twists hold the sauce. You can swap with penne, rigatoni, or even broken lasagna noodles for a twist on texture.
Cheeses: The mix of ricotta, mozzarella, and Parmesan gives the soup creamy, melty layers. For a dairy-free swap, try vegan cheeses or blend in creamy cashew sauce instead.
How to Cook the Sausage and Build Deep Flavor in the Soup?
Cooking sausage properly helps develop rich flavor for the soup:
- Start by heating the pot to medium and browning sausage without crowding so it crisps up slightly.
- After browning, drain excess fat but leave some for flavor when cooking onions and garlic.
- Add onions and cook until soft, then garlic for just a minute to avoid bitterness.
- Building the soup by adding herbs and simmering helps all flavors meld beautifully.
Taking your time here creates a rich, deeply flavored soup base instead of just a quick broth.
Equipment You’ll Need
- Large Dutch oven or heavy pot – perfect for browning sausage and simmering soup all in one pot.
- Wooden spoon or spatula – helps break up sausage and stir ingredients without scratching your pot.
- Measuring cups and spoons – to get your herbs, liquids, and pasta just right.
- Cheese grater – fresh Parmesan is easy to grate and adds great flavor on top.
Flavor Variations & Add-Ins
- Swap Italian sausage for ground turkey or chicken for a leaner soup without losing protein.
- Add chopped spinach or kale near the end for extra greens and nutrients.
- Stir in red pepper flakes or diced jalapeño if you like your soup with more heat.
- Use different pasta shapes like broken lasagna noodles or small shells to change the texture.
How to Make Italian Sausage Lasagna Soup
Ingredients You’ll Need:
- 1 lb Italian sausage (mild or spicy, casings removed)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 4 cups chicken broth
- 1 cup water
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- ¼ tsp crushed red pepper flakes (optional, for heat)
- Salt and pepper, to taste
- 8 oz rotini or other short pasta
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese, plus more for serving
- Fresh basil leaves, chopped (for garnish)
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and 20 minutes to cook, for a total of around 30 minutes. It’s a quick and satisfying meal perfect for busy days!
Step-by-Step Instructions:
1. Cook the Sausage
In a large pot, heat over medium. Add the Italian sausage, breaking it up with a spoon. Cook until browned and no longer pink, about 5-7 minutes. Drain excess fat if there’s too much.
2. Sauté the Vegetables
Add diced onion to the pot with the cooked sausage. Cook for about 3-4 minutes, until the onion softens. Then stir in minced garlic and cook for 1 more minute until fragrant.
3. Add Liquids and Seasonings
Pour in the crushed tomatoes, chicken broth, and water. Stir in oregano, basil, thyme, crushed red pepper flakes (if using), salt, and pepper. Bring the soup to a boil.
4. Cook the Pasta
Add the dry rotini pasta to the boiling soup. Reduce heat to a simmer and cook uncovered for 10-12 minutes, stirring occasionally, until the pasta is tender but still firm.
5. Mix the Cheeses
While the pasta cooks, combine ricotta, mozzarella, and Parmesan cheese in a small bowl.
6. Finish the Soup
When the pasta is cooked, remove the pot from heat. Stir in half of the cheese mixture to make the soup creamy and cheesy.
7. Serve
Ladle the soup into bowls. Top each serving with the remaining cheese mixture, a sprinkle of fresh basil, and extra Parmesan if you like. Serve with crusty bread or a fresh salad for a complete meal.
Can I Use Frozen Sausage Instead of Fresh?
Yes, you can! Just make sure to fully thaw the sausage in the fridge overnight before cooking. This helps it brown evenly and prevents excess moisture in the soup.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup as directed, then cool it completely and store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before serving. You may want to add a splash of broth or water if the soup thickens too much.
What’s the Best Pasta to Use?
Short, sturdy pasta shapes like rotini, penne, or small shells work best. They hold up well in the broth without getting mushy. Avoid thin pasta like angel hair, which can overcook quickly.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stove over low heat, stirring occasionally, and add a little broth or water if needed to loosen the soup.
