Sausage Lasagna Soup Comfort

This sausage lasagna soup brings everything you love about classic lasagna into a cozy bowl of hearty soup laced with flavorful Italian sausage and melty cheese throughout each spoonful. It turns weeknight dinners into something everyone genuinely looks forward to on chilly evenings.

I first made this for a spontaneous family gathering and it disappeared before I could sneak seconds. Now it is our go-to wintry dinner when we want something truly comforting and filling.

Ingredients

• Italian sausage: use spicy or mild depending on your preference for a rich meaty flavor; fresh sausage delivers the best results
• Yellow onion: classic aromatic forms the base; choose a firm onion with papery skin and no soft spots
• Garlic: infuses the soup with warmth and depth; fresh cloves give the brightest punch
• Red bell pepper: lively color and subtle sweetness; look for a pepper that feels heavy and is free from wrinkles
• Zucchini: mild and tender; adds bulk and nutrients; pick a firm zucchini with glossy skin
• Low sodium chicken broth: acts as the main liquid and lets you control the saltiness; opt for homemade or a good-quality store brand
• Crushed and diced tomatoes: provide body and tang; always taste your tomatoes for sweetness or bitter notes if you can
• Tomato paste: intensifies tomato flavor without diluting the broth; choose one with minimal added sugar
• Lasagna noodles: broken into pieces give a fun twist to each bite; use sturdy noodles so they hold up
• Dried basil, oregano, and thyme: this classic trio brings Italian flavor; always check your dried herbs for freshness by giving them a little rub in your palms
• Red pepper flakes: optional but they add gentle heat; especially nice for spice lovers
• Salt and black pepper: bring everything into balance; select a fine-grain salt for easy seasoning
• Shredded mozzarella cheese: gives gooey meltiness; freshly shredded melts best
• Parmesan cheese: nutty and salty; try to grate your own if possible for full flavor
• Ricotta cheese: creamy and luscious; whole milk ricotta adds extra richness
• Fresh parsley: adds a bright finish; flat-leaf parsley has the best flavor and appearance

Step-by-Step Instructions

Brown the Sausage:

Start by heating your Dutch oven or large soup pot over medium heat. Once hot, add the Italian sausage, breaking it up as it cooks. Use a wooden spoon for easy crumbling. Cook until the sausage loses all pink and turns golden in spots, about five minutes, then drain off extra fat to keep the soup from getting greasy.

Sauté the Vegetables:

Pile in the diced onion, minced garlic, red bell pepper, and zucchini. Sauté everything together on medium heat until the onion turns translucent and the vegetables soften, five to seven minutes. The gentle heat draws out sweetness from the vegetables, so do not rush this part.

Build the Tomato Base:

Add in the tomato paste and stir for about a minute. This step wakes up the flavors in the tomato paste as it cooks directly on the pot bottom, then pour in the chicken broth, both cans of tomatoes, the basil, oregano, thyme, and the red pepper flakes if you are using them. Stir to mix everything well and bring the mixture up to a gentle boil.

Cook the Pasta:

Toss the broken lasagna noodles right into the simmering soup. Turn the heat to a low simmer and cook uncovered for twelve to fifteen minutes. Stir from time to time so the noodles cook evenly and do not stick together. Check the pasta a little early if you want them especially al dente.

Season to Taste:

Taste your soup. Add salt and black pepper a bit at a time. Be sure to taste again as cheeses will add saltiness at the end.

Melt in the Cheese:

When the noodles are tender, stir in half the mozzarella and half the Parmesan right into the hot soup. The cheeses should melt quickly, making the broth rich and creamy.

Serve and Garnish:

Ladle your soup into bowls. Finish by adding a generous dollop of ricotta, more shredded mozzarella, more Parmesan, and a sprinkle of fresh chopped parsley on each serving. The heat helps all that cheese melt just enough for perfect gooey bites.

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I always reach for the Italian sausage marked hot for extra flavor and a bit of kick. It has become a running joke in our house to guess if it will be the mild or spicy version every time. This soup always takes me back to a snowy evening by the fire when we could smell dinner bubbling away in the kitchen.

Storage Tips

Let the soup cool completely before storing. Transfer it to airtight containers and refrigerate up to three days. If you want to freeze, portion soup without the ricotta topping and freeze for up to two months. Add fresh parsley and cheese after reheating to keep them bright and flavorful.

Ingredient Substitutions

Feel free to swap turkey or chicken sausage for a lighter option. You can use gluten-free noodles without sacrificing texture. If you are out of ricotta, cottage cheese works in a pinch. Spinach or chopped kale folds in easily for extra color and nutrition.

Serving Suggestions

Always top each bowl with the trio of ricotta, mozzarella, and Parmesan. Serve with crusty garlic bread and a simple green salad. Leftovers also make a hearty lunch.

Italian American Comfort

Lasagna soup is a clever twist on classic baked lasagna, often credited to resourceful home cooks who needed quicker comfort food on busy weeknights. Bringing together all the signature flavors in one pot captures Italian American warmth and inventiveness.

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Recipe FAQs

→ Can I use turkey sausage instead of pork?

Yes, turkey or chicken sausage are great alternatives for a lighter version and work well with the lasagna flavors.

→ What pasta alternatives can I use?

Gluten-free lasagna noodles or other bite-sized pasta shapes like rotini or broken spaghetti are good options.

→ How can I store leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat gently on the stove with a splash of broth if needed.

→ Can this soup be made vegetarian?

Omit the sausage and add more vegetables or use a plant-based sausage for a vegetarian-friendly version.

→ What cheeses work best for topping?

A classic mix of ricotta, mozzarella, and Parmesan creates a creamy, savory finish, but you may use your favorites.

→ How can I add extra greens?

Stir in fresh spinach or chopped kale in the last few minutes of simmering for a nutritious boost.