Ultimate One-Pot Cheesy Italian Sausage Lasagna Soup: A Hearty & Easy Weeknight Meal
Imagine all the comforting, rich, and cheesy goodness of your favorite lasagna, but transformed into a warm, inviting bowl of soup. This Cheesy Sausage Lasagna Soup delivers exactly that! It’s a culinary marvel that captures the essence of classic lasagna – savory Italian sausage, bright diced tomatoes, fragrant fresh basil, luscious melty mozzarella, and a dollop of herbed ricotta cheese – all simmered together in one gloriously easy pot. This isn’t just a soup; it’s a hearty, flavor-packed experience that will quickly become a cherished recipe in your kitchen.
My adoration for lasagna is no secret. Over the years, I’ve shared beloved recipes like my incredibly popular Cast Iron Skillet Lasagna and the super convenient Crock Pot Lasagna. It felt only natural to extend this love affair to a lasagna soup recipe, offering a new, accessible way to enjoy those classic Italian flavors. My passion for layering delightful ingredients isn’t limited to Italian cuisine, either, as evidenced by my delicious Mexican Lasagna recipe. Perhaps a lasagna appetizer is next on the brainstorming list, but for now, let’s dive into this magnificent soup!
Why This One-Pot Lasagna Soup Recipe is a Must-Make
There are countless reasons why this Cheesy Italian Sausage Lasagna Soup is poised to become a staple in your meal rotation. It’s not just a clever twist on a classic; it’s designed for maximum flavor, convenience, and pure comfort.
- Unbeatable Flavor from Italian Sausage: If you’re looking to elevate your Italian dishes, make the switch from plain ground beef to Italian sausage. This simple substitution makes a world of difference! Italian sausage, with its unique blend of fennel and other spices, boasts a much richer and more assertive flavor profile that beautifully permeates the entire soup, creating a depth of taste that ground beef simply can’t match. You’ll be amazed at how much it enhances the authentic Italian character of this dish.
- Creamy Herbed Ricotta Perfection: The herbed ricotta garnish isn’t just an afterthought; it’s a critical component that brings that signature lasagna creaminess and texture to the soup. Even if you don’t always use ricotta in your traditional lasagnas, its inclusion here transforms the soup, making it incredibly cheesy, hearty, and wonderfully smooth. The blend of fresh herbs folded into the ricotta takes it beyond a simple dairy topping, adding a fragrant, savory layer that’s utterly irresistible. This specific herbed ricotta recipe, in fact, was so loved from my Skillet Lasagna that I simply had to bring it back for this best lasagna soup recipe!
- Easy-to-Eat Small Pasta Noodles: Forget wrestling with slippery, oversized lasagna sheets in your soup. This recipe smartly utilizes smaller pasta noodles like radiatore, penne, or bowtie pasta. These bite-sized shapes are perfect for soup, making each spoonful a delightful mix of ingredients without any awkwardness. Radiatore pasta, with its whimsical, wavy shape, is a personal favorite because it beautifully mimics miniature lasagna noodles and holds onto the savory broth and meaty bits perfectly.
- The Magic of a One-Pot Meal: If the incredible flavors and textures haven’t fully convinced you, let me emphasize the biggest win: this is a one-pot lasagna soup recipe! Imagine the joy of whipping up a gourmet-tasting meal without the daunting pile of dishes that usually accompanies traditional lasagna. No more tedious layering, no multiple baking dishes – just one large pot for cooking, making this an ideal, stress-free dish for even your busiest weeknights. It’s comfort food simplified!
But don’t just take my word for it! Here’s what one satisfied cook, SB Purifico, had to say: “Sooooo delicious! Everyone had second helpings! (served 6 adults, twice!) Substituted Mild Italian Turkey Sausage, and used Farfalle pasta. Perfect on a chilly weather night, served with crusty Italian bread. Follow the recipe and you won’t be disappointed!”
Essential Ingredient Notes for Your Lasagna Soup
Crafting the perfect lasagna soup begins with selecting the right ingredients. Here’s a detailed look at what you’ll need and why each component is key to achieving that authentic, comforting flavor:
- Italian Sausage: Crucial for depth of flavor. Remember to remove the casings before cooking. I cannot stress enough how much better Italian sausage is than plain ground beef in this particular soup. The inherent spices in the sausage infuse the entire dish with a robust, authentic Italian taste that truly makes it sing. You can opt for mild or hot Italian sausage depending on your preference for heat.
- Fire Roasted Diced Tomatoes: These add a wonderful smoky depth and a subtle hint of spice. If you prefer a milder flavor profile or are serving those sensitive to heat, regular diced tomatoes can be used as a perfectly good substitute. Don’t drain the liquid; it’s packed with flavor!
- Chicken Broth: This is the backbone of your soup. Always choose a good quality chicken broth, beef broth, or vegetable stock instead of water. The broth is essential for building a rich, savory base that enhances all the other flavors in the dish. Low-sodium options are great if you want to control the salt content.
- Pasta: The beauty of lasagna soup lies in its adaptability with pasta. While I adore radiatore for its “miniature lasagna noodle” appearance and ability to trap sauce, almost any small pasta noodle will work beautifully. Consider penne, farfalle (bowtie), fusilli, or campanelle. The key is using smaller shapes that are easy to eat with a spoon and don’t overwhelm the soup.
- Fresh Basil: Chopped fresh basil is a non-negotiable garnish for this soup. While dried basil is used in the ricotta for convenience, fresh basil offers a vibrant, aromatic burst of flavor that truly brightens the entire dish and provides an authentic Italian finish. It’s worth the extra step!
- Mozzarella Cheese: What’s lasagna without melty cheese? Shredded mozzarella is essential for that gooey, comforting topping. It adds a lovely stretchy texture and mild, creamy flavor that complements the richness of the soup.
- Ricotta Cheese: Found in the dairy or cheese section of your grocery store, ricotta provides that signature creamy, slightly tangy element to the herbed topping. It’s what gives the soup its “lasagna” identity.
- Freshly Grated Parmesan Cheese: This is a secret weapon for superior flavor and melt. I highly recommend grating your own Parmesan from a block rather than using pre-shredded varieties. Pre-shredded cheeses are often coated with cellulose to prevent clumping, which can hinder their ability to melt smoothly and fully integrate into your dish, leaving a slightly grainy texture. Freshly grated Parmesan melts beautifully and offers a much bolder, nuttier flavor.
- Dried Herbs (Oregano and Basil): These are used specifically in the herbed ricotta mixture. While fresh basil is preferred for garnish, dried herbs work perfectly here to infuse the ricotta with classic Italian aromatics without adding excess moisture.
Easy Step-by-Step Instructions for Making Lasagna Soup
Creating this delicious one-pot lasagna soup is surprisingly straightforward. Follow these simple steps for a truly comforting and flavorful meal:
- Prepare the Herbed Ricotta: In a small bowl, combine the creamy ricotta cheese, freshly grated Parmesan, dried oregano, dried basil, and a pinch of salt. Stir everything together until well combined and smooth. This flavorful mixture will be a delightful topping for your finished soup. Cover and store it in the fridge until ready to serve.
- Cook the Sausage and Onion: Begin by heating the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the Italian sausage, breaking it up with a spoon as it cooks. After about 5 minutes, once the sausage is starting to brown, add the chopped onion. Continue cooking for another 8-10 minutes, stirring occasionally, until the onions are beautifully softened and translucent, and the sausage is fully cooked through with no pink remaining. Once cooked, carefully drain any excess grease from the pot to ensure a lighter, cleaner soup consistency.
- Infuse with Spices and Tomato Paste: To the cooked sausage and onions, add the red pepper flakes (adjust to your preferred spice level), dried oregano, minced garlic, and tomato paste. Stir these ingredients thoroughly, allowing the tomato paste to cook for 3-4 minutes. This crucial step, known as caramelizing the tomato paste, deepens its flavor and adds a rich, umami punch to the soup base. You’ll notice it turn a deeper, rusty color.
- Simmer the Flavor Base: Pour in the fire-roasted diced tomatoes (or regular diced tomatoes, if you prefer less heat, remembering to include their juices) and the chicken broth. Stir everything together to combine, ensuring no bits are stuck to the bottom of the pot. Bring the mixture to a rolling boil, then reduce the heat to low, cover the pot, and let it gently simmer for 30 minutes. This allows all the flavors to meld beautifully and develop a rich, complex taste.
- Cook the Pasta Directly in the Soup: After the soup has simmered, increase the heat to bring it back to a gentle boil. Add your chosen small pasta noodles directly into the pot. Cook the pasta in the simmering soup according to package directions until it reaches an al dente texture. Cooking the pasta in the soup infuses it with flavor, but be mindful of the timing to prevent overcooking, especially if you anticipate leftovers.
- Serve and Garnish Generously: Once the pasta is perfectly cooked, your Cheesy Sausage Lasagna Soup is ready! Ladle the steaming hot soup into individual bowls. For the ultimate lasagna experience, generously garnish each serving with a sprinkle of fresh chopped basil, a handful of shredded mozzarella cheese (watch it melt into gooey strands!), and a large, luscious dollop of your prepared herbed ricotta mixture. Dig in and savor every comforting spoonful!
Expert Tips for the Best Cheesy Lasagna Soup
To ensure your lasagna soup is absolutely perfect every time, keep these helpful tips in mind:
- Managing Leftovers & Pasta Consistency: If you anticipate having leftover soup (which is highly likely with this generous recipe!), I strongly recommend cooking the pasta noodles separately. The reason is simple: pasta absorbs liquid over time. If cooked directly in the soup and then stored, the noodles will continue to soak up broth, becoming softer, mushier, and causing the soup to lose its liquid consistency and become much thicker. For optimal texture and flavor, cook the pasta al dente in a separate pot, then add it to individual bowls just before serving. Store any leftover soup and pasta in separate containers.
- Adjusting the Spice Level: This recipe calls for crushed red pepper flakes, which add a lovely kick. You have full control over the heat! If you prefer a milder soup, simply reduce the amount of red pepper flakes or omit them entirely. Conversely, if you love a fiery bowl, feel free to add a little extra. Using mild or spicy Italian sausage also impacts the overall heat, so choose accordingly.
- Meat Variations and Substitutions: While Italian sausage is highly recommended for its intense flavor, you can customize the meat to your liking. For a slightly different profile or to reduce richness, use half Italian sausage and half lean ground beef. You’ll still get some of those delicious sausage flavors blended in. Ground turkey is another option for a lighter version, but be prepared to boost the seasoning (Italian seasoning, salt, pepper) as turkey is milder. For a vegetarian take, consider using sautéed mushrooms and lentils or a plant-based ground crumble.
- Choose the Right Pot: This recipe yields a substantial amount of soup, easily feeding 8 to 10 people. Make sure you use a large pot or Dutch oven (at least 4-quart capacity, preferably 6-quart) to accommodate all the ingredients comfortably. A spacious pot also helps with even cooking.
- Don’t Skip Draining the Grease: After browning the Italian sausage and onions, it’s crucial to drain any excess grease. Leaving too much fat in the pot can result in an oily soup with a less appealing texture and flavor. A quick drain ensures a cleaner, more enjoyable broth.
- Garnish for Max Flavor and Presentation: The toppings are not optional for the full lasagna soup experience! Serving this steaming hot bowl of soup with a generous sprinkle of shredded mozzarella and a dollop of the creamy herbed ricotta on top is key. As the mozzarella melts into gooey ribbons and the ricotta slowly integrates, each bite will deliver that delightfully cheesy, savory, and rich combination reminiscent of true lasagna. Serve with extra fresh basil for a vibrant finish.
- Perfect Pairings: This hearty soup pairs wonderfully with crusty bread, perfect for soaking up every last drop of the flavorful broth. Consider homemade Garlic Rosemary Rolls (you can omit the rosemary for a simple garlic bread roll) or a fresh, crisp salad.
Make Ahead, Storing, and Freezing Your Lasagna Soup
This lasagna soup is fantastic for meal prep, making busy weeknights even easier. Here’s how to manage it for maximum convenience:
- Make Ahead: To get a head start, you can cook the Italian sausage and onions ahead of time. Once cooked and drained, let the mixture cool completely, then transfer it to an airtight freezer-safe bag or container. Freeze for up to 1 month. When ready to use, thaw in the refrigerator overnight, then proceed with step 3 of the recipe.
- Storing Leftovers: Store any leftover sausage lasagna soup in an airtight container in the refrigerator for up to 5 days. As mentioned in the tips, be aware that if the pasta was cooked directly in the soup, it will continue to absorb liquid and soften over time, making the soup less “soupy” and thicker on subsequent days. For best results, store pasta and soup separately if possible.
- Freezing Lasagna Soup: Lasagna soup is freezer-friendly, but there’s a golden rule: **freeze without the noodles.** Cooked pasta does not freeze well; it tends to become mushy and unpleasant once thawed and reheated. To freeze the noodle-less lasagna soup base, let it cool completely. Store it in an airtight freezer-safe container or a heavy-duty freezer bag for up to 2 months.
- To Reheat Frozen Soup: Thaw the frozen soup base in the refrigerator overnight. Transfer it to a pot and gently warm it over medium-low heat on the stovetop, stirring occasionally, until it’s heated through. While the soup is reheating, cook a fresh batch of your favorite small pasta noodles until al dente. Add the freshly cooked pasta to individual servings of warm soup, then garnish with herbed ricotta and mozzarella cheese.
Frequently Asked Questions About Lasagna Soup
Lasagna soup is a creative and comforting twist on traditional lasagna. Instead of assembling layers of pasta, meat sauce, and cheese in a baking dish, all the beloved elements of lasagna – savory meat, tomatoes, broth, and pasta – are cooked together in one pot, with additional liquid (chicken, vegetable, or beef stock) to create a delicious, scoopable soup. It delivers all the familiar flavors in a more convenient and often quicker format.
The beauty of lasagna soup is its versatility with pasta! You can use almost any small to medium-sized pasta noodle. My personal favorite is radiatore, which has a wonderful wavy texture that reminds me of miniature lasagna noodles and helps it hold onto the rich broth. Other excellent choices include mafalda pasta, fusilli, campanelle, or classic bowtie (farfalle) pasta. The key is to choose a shape that’s easy to eat with a spoon and cooks well in soup.
Yes, you absolutely can cook the noodles directly in the soup, and it’s a popular method for one-pot recipes! However, it’s important to keep in mind that if you have leftovers, the pasta will continue to absorb liquid from the soup as it sits. This will result in softer noodles and a thicker, less liquidy soup consistency on the second day. If you prefer your pasta al dente and your soup consistently soupy, it’s best to cook the noodles separately and add them to each individual serving, storing the cooked pasta in a different container.
I highly recommend using Italian sausage for lasagna soup because its robust and distinct flavor, enhanced by fennel and other spices, doesn’t get lost among the other ingredients. This creates a deeply satisfying and authentic taste. However, you can certainly use ground beef or ground turkey if you prefer. Just be aware that the flavor profile will be different, and you might want to add extra Italian seasoning, salt, and pepper to compensate for the milder taste of plain ground beef or turkey.
To store lasagna soup, transfer it to an airtight container. It will keep well in the refrigerator for up to 5 days. For the best texture and to prevent the noodles from becoming too soft, consider storing the cooked pasta in a separate container from the soup base if you cooked them together. This helps maintain the soup’s liquid consistency and the pasta’s chewiness for longer.
Yes, lasagna soup freezes wonderfully, but with one crucial caveat: **freeze the soup base without the pasta noodles.** Pasta tends to get mushy and lose its texture once frozen and then thawed. To freeze, allow the noodle-less soup to cool completely, then store it in a freezer-safe zip-top bag or airtight container for up to 2-3 months. When you’re ready to enjoy, thaw the soup overnight in the fridge, reheat it on the stove, and cook fresh pasta to add to each serving.
Lasagna soup is a hearty meal on its own, but it pairs beautifully with several sides. A crusty loaf of Italian bread or warm garlic knots is perfect for dipping. For lighter options, consider a fresh Strawberry Spinach Salad, Oven Roasted Broccoli, or some flavorful Garlic Parmesan Roasted Carrots. A simple Baked Sweet Potato can also offer a nice contrast in flavors.
More Must-Try Comforting Soup Recipes
If you love this Cheesy Italian Sausage Lasagna Soup, you’re sure to enjoy these other cozy and delicious soup recipes from my kitchen:
- Hearty Broccoli Potato Soup
- Creamy Pepper Jack Potato Soup
- Easy Weeknight Taco Soup
- Flavorful Sausage Tortellini Soup
- Sweet & Spicy Chili
- Classic Tomato Tortellini Soup
Did you try this incredible Lasagna Soup recipe? I would absolutely love to hear about your experience! Please leave a star rating and review below or scroll down to the recipe card to share your feedback. Your insights help fellow home cooks!
Stay connected and up-to-date with all my latest recipes and kitchen adventures by following us on Instagram, TikTok, Facebook, and Pinterest.
Print
SaveSaved!
Review
Lasagna Soup
Ingredients
- 2 teaspoons olive oil
- 2 lbs Italian sausage – casings removed
- 3 cups chopped onions – about 1 large yellow onion
- 1/2 tablespoon garlic cloves – minced
- 2 1/2 teaspoons dried oregano
- 1/4-1/2 teaspoon crushed red pepper flakes
- 2 1/2 tablespoons tomato paste
- 2 14.5 oz cans fire roasted diced tomatoes
- 8 cups chicken broth
- 12 oz radiatore pasta – or any other pasta will work just fine
- salt and pepper to taste
- fresh herbs – parsley, oregano, basil… for topping
- 3 cups shredded mozzarella – for topping
Herbed Ricotta
- 8 oz ricotta
- 1/2 cup freshly grated parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
Equipment
-
Herb scissors
-
large pot (4 qt)
-
Box grater
Instructions
-
Heat olive oil in a large pot over medium heat. Add the sausage. Crumble the sausage and cook for 5 minutes. Add the onions and cook until the onions are softened and translucent and the sausage is cooked and no longer pink, about 8-10 minutes. Drain excess fat and grease.
-
Add the garlic, oregano, red pepper flakes, and tomato paste to the sausage. Cook for 3-4 minutes or until the tomato paste turns a rusty color.
-
Add the fire roasted diced tomatoes and chicken stock. Stir to combine. Bring everything to a boil, then reduce heat and simmer for 30 minutes.
-
Add the pasta to the pot and cook until al dente. *
-
Ladle the soup into individual bowls and garnish with fresh basil, shredded mozzarella, and herbed ricotta
Herbed Ricotta
-
Combine the ricotta, parmesan, salt, oregano, and basil in a small bowl. Stir to combine.
Notes
If you foresee having leftovers, I suggest cooking the pasta on the side and then adding the pasta to individual bowls. The pasta will soften as it sits in the lasagna soup.
**Note, this becomes less soupy as it sits, due to the pasta soaking up the juices.
Nutrition
Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting my website!