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Best Easy Crowd-Pleasing Lasagna Soup with Italian Sausage

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This lasagna soup delivers all the deep, comforting flavors of a classic baked lasagna without the hours of layering and waiting. It’s a quick, easy, and unbelievably delicious one-pot meal that’s perfect for busy weeknights or impressing guests.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound mild or spicy Italian sausage, casings removed
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 (28-ounce) can crushed tomatoes (preferably San Marzano)
  • 6 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • Salt and freshly ground black pepper to taste
  • 8 ounces dried lasagna noodles, broken into 2-inch pieces
  • 1 cup shredded low-moisture mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup fresh ricotta cheese
  • Fresh basil or parsley for garnish

Instructions

  1. Brown the Sausage: Heat olive oil in a large pot over medium-high heat. Add Italian sausage (casings removed) and cook, breaking it up with a wooden spoon, until deeply browned and crumbly, about 8-10 minutes. Transfer cooked sausage to a plate, leaving drippings in the pot.
  2. Sauté the Aromatics: Reduce heat to medium. Add chopped onion to the pot with sausage drippings. Cook until soft and translucent, about 4-5 minutes. Add minced garlic, dried oregano, and red pepper flakes (if using). Cook for another minute until fragrant.
  3. Build the Broth: Pour in crushed tomatoes and chicken broth. Stir, scraping up any browned bits from the bottom. Bring to a boil, then reduce heat to a simmer. Let simmer for 10 minutes. Taste and adjust salt and pepper.
  4. Cook the Pasta: Add broken lasagna noodles to the simmering broth. Stir to submerge. Cook according to package directions (about 10-12 minutes for regular noodles) until al dente, stirring occasionally.
  5. Finish the Soup: Return browned sausage to the pot. Stir in heavy cream. Let heat through for 1-2 minutes. Taste and adjust seasoning if needed.
  6. Prepare the Cheese Topping: Mix shredded mozzarella and grated Parmesan together in a small bowl. Have ricotta ready in another bowl.
  7. Serve Immediately: Ladle hot soup into bowls. Top each serving with a generous spoonful of mozzarella-Parmesan mixture and a dollop of fresh ricotta. Garnish with fresh basil or parsley. Serve with crusty bread.

Notes

For best results, don’t rush browning the sausage—the browned bits (fond) add deep flavor. Cook pasta al dente as it will continue to cook in the hot broth. If making ahead, cook pasta separately and add just before serving to prevent mushiness. The soup thickens upon standing; add extra broth when reheating if needed. For a vegetarian version, use plant-based sausage and vegetable broth. For gluten-free, use gluten-free lasagna noodles.

Nutrition

Keywords: lasagna soup, Italian sausage soup, easy soup recipe, comfort food, one-pot meal, weeknight dinner, crowd-pleasing soup

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