Italian Sausage Lasagna Soup is like all the best parts of lasagna in a cozy, comforting bowl. It’s packed with flavorful Italian sausage, tender noodles, tomato sauce, and creamy ricotta and mozzarella cheeses. You get the rich, hearty taste of traditional lasagna with the ease and warmth of a homemade soup.
I love making this soup when I want something satisfying but don’t want to fuss with layering a big casserole. The sausage gives it a nice kick, and the gooey cheese melted right into the soup makes every spoonful feel special. Plus, it warms you up on those chilly days and fills the house with such a delicious smell that everyone comes running to the kitchen.
My favorite way to serve it is with a big hunk of crusty bread for dipping and a simple green salad on the side. It’s the perfect meal for dinner with family or friends, and leftovers even taste better the next day. If you haven’t tried it yet, I think you’ll quickly see why this soup really feels like a hug in a bowl.
Key Ingredients & Substitutions
Italian Sausage: This is the heart of the soup, giving it bold flavor and a bit of spice. You can swap it with ground turkey or chicken for a lighter option or use plant-based sausage for a vegetarian twist.
Lasagna Noodles: Mafaldine’s ruffled edges capture the sauce nicely, but broken regular lasagna sheets or short pasta like rigatoni or penne work well if you can’t find them.
Ricotta and Mozzarella Cheese: These cheeses give the soup its creamy, cheesy feel. If you don’t have ricotta, cream cheese or mascarpone can work, and mozzarella can be substituted with provolone or fontina for a different melt factor.
Spinach or Kale: Both add a fresh green element to the soup. Spinach wilts quickly and has a mild flavor, while kale offers a heartier bite. You can leave greens out if preferred or add fresh basil for a different touch.
How Do You Keep the Pasta From Getting Mushy in the Soup?
The pasta can soak up liquid and become too soft if cooked too long or left standing in the soup. Here’s how to keep it just right:
- Add pasta near the end of cooking — about 8-10 minutes before serving — so it cooks just until tender.
- Stir occasionally to prevent sticking and uneven cooking.
- If making ahead, cook pasta separately and add it to each bowl when serving to keep it firm.
- Using broken lasagna noodles or pasta with ridges helps the sauce cling without becoming mushy too fast.
Keeping these tips in mind will help you enjoy perfectly tender pasta and that cozy, comforting soup texture every time.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning sausage and simmering the soup all in one pot.
- Wooden spoon or slotted spoon – great for stirring and breaking up the sausage as it cooks.
- Sharp knife and cutting board – to chop onions, garlic, and greens easily.
- Measuring cups and spoons – to get your seasonings and liquids just right.
- Ladle – makes serving the hot soup into bowls easy and neat.
Flavor Variations & Add-Ins
- Swap Italian sausage with ground beef, turkey, or chicken for a different flavor or lighter option.
- Add diced mushrooms or bell peppers when cooking the onions for extra texture and veggies.
- Use fresh basil and oregano instead of dried herbs for a brighter, fresher taste.
- Stir in a pinch of smoked paprika or fennel seeds to add an interesting twist to the sausage flavor.
How to Make Italian Sausage Lasagna Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb Italian sausage (mild or spicy), casing removed
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 2 teaspoons dried Italian seasoning
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional, for extra heat)
- Salt and freshly ground black pepper, to taste
- 8 oz mafaldine, ruffled edge lasagna noodles, broken into bite-sized pieces (or substitute with other short pasta)
- 2 cups fresh spinach or baby kale, chopped
Cheese and Garnishes:
- 1 cup ricotta cheese (plus extra for serving)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese, plus more for garnish
- Fresh basil or parsley, chopped for garnish
Time Needed to Make This Soup
You’ll need about 30 to 40 minutes total. This includes browning the sausage, simmering the soup with noodles, and stirring in the cheeses until creamy. It’s a quick and cozy meal that comes together easily on a weeknight!
Step-by-Step Instructions:
1. Cook the Sausage
Heat a large pot or Dutch oven over medium heat. Add the Italian sausage, breaking it up with a spoon. Cook until browned and cooked through, about 6 to 8 minutes. Drain any extra fat if needed.
2. Add Onion and Garlic
Add the chopped onion to the pot and cook until softened, about 4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Make the Soup Base
Stir in the crushed tomatoes, tomato paste, chicken broth, dried Italian seasoning, dried basil, crushed red pepper flakes (if you like a little heat), salt, and pepper. Bring everything up to a simmer.
4. Cook Noodles and Greens
Add the broken lasagna noodles to the simmering soup. Cook for 8 to 10 minutes, stirring occasionally, until the noodles are tender. Then stir in the chopped spinach or kale, and cook for about 2 minutes until wilted.
5. Stir in the Cheeses
Lower the heat to medium-low. Stir in the ricotta cheese, shredded mozzarella, and grated Parmesan until melted and the soup is creamy. Taste and adjust salt and pepper if needed.
6. Serve and Garnish
Ladle the soup into bowls. Add an extra spoonful of ricotta on top if you like, then sprinkle with fresh basil or parsley and more Parmesan cheese. Serve warm with crusty bread if you want to soak up every delicious drop!
Can I Use Frozen Sausage for This Soup?
Yes, but be sure to thaw it completely in the refrigerator overnight before cooking. This ensures even browning and prevents extra moisture from making the soup watery.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup up to the point before adding the pasta and greens. Refrigerate for up to 2 days and add the noodles and spinach or kale just before reheating and serving.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. If the soup thickens too much, add a splash of chicken broth or water to loosen it up.
What Can I Substitute for Mafaldine Noodles?
If you can’t find mafaldine, broken lasagna sheets, rigatoni, penne, or other short pasta shapes all work great in this soup. Just adjust cooking times to ensure the pasta is tender but not mushy.
