Hi! I’m Sophia Brooks from Asheville, and this sausage lasagna soup came straight from a cozy, chaotic weeknight. I had all the ingredients for lasagna, but zero time, so I threw it all in a pot. What came out was rich, cheesy, and comforting. Now it’s a regular in my kitchen: sausage, crushed tomatoes, broken lasagna noodles, and a dollop of ricotta on top. It’s the soup that made me say, “Hey, I can do this!” I love sharing these simple, feel-good recipes because great food should be easy. Let’s make dinner together, starting with this bowl.
The Cozy Origins of a Weeknight Favorite
When fall first rolls in here in Asheville, my cravings shift instantly. I want cozy, filling meals that don’t keep me in the kitchen for hours. That’s exactly how this sausage lasagna soup came to life. One chilly night, I had ground Italian sausage, a can of crushed tomatoes, some ricotta, and some lasagna noodles. My original plan was classic lasagna, but the clock was laughing at me, no time for layers, bakes, or fuss.
Instead, I grabbed my biggest pot and started building flavor from the bottom up. Browning the sausage, letting onions and garlic soak up the drippings, then adding tomatoes and herbs, it tasted like Sunday dinner but even better in 30 minutes. I broke the noodles right into the broth and let them go tender. Topping it with a scoop of ricotta and a sprinkle of mozzarella felt indulgent but effortless.
Now, it’s a regular rotation recipe in our house. It reminds me of those comforting lasagnas my mom used to make, minus the oven drama. And every time I make it, it brings back that “I can do this” moment from my messy kitchen.
Table Of Contents
Why Sausage Lasagna Soup Wins Hearts
There’s something magical about transforming familiar flavors into a new format. Sausage lasagna soup checks all the boxes: savory, tomato-rich broth, tender pasta, and creamy cheese. Plus, it comes together so quickly you won’t believe how rich it tastes.
The sausage brings most of the flavor to the party. Choose a good-quality Italian sausage, mild or spicy, your call, and you’re already halfway there. Unlike traditional lasagna, which needs patience and oven time, this soup gives you big flavor in a fraction of the time.
One key to success: don’t skip the finishing cheese dollop. Just like in my baked spaghetti and lasagna recipe, cheese at the end pulls the whole dish together. For even more richness, check out tips in my how to make homemade soup better post; it’s full of flavor hacks that elevate even the quickest broths.
Sausage Lasagna Soup Recipe – Easy One-Pot Comfort Meal
Equipment
- Large pot
Ingredients
Meat
- 1/2 pound lean ground beef
- 1/2 pound ground Italian sausage
- salt and freshly ground black pepper to taste
Vegetables and Base
- 1 yellow onion chopped
- 1 Tablespoon olive oil
- 3 cloves garlic minced
- 2 Tablespoons tomato paste
- 24 ounce marinara sauce or 1 recipe homemade
- 1/4 teaspoon red pepper flakes
- 2 Tablespoons fresh parsley chopped (or 2 tsp dried)
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 7 cups low sodium chicken broth or vegetable broth
- 9 lasagna noodles broken into pieces
- 2 cups fresh spinach leaves optional
Cheese Topping
- 10 ounces ricotta cheese or cottage cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated parmesan cheese
- fresh basil for serving
Instructions
- In a large pot over medium-high heat, cook ground beef and sausage until browned. Season with salt and pepper. Drain grease and remove meat from the pot.
- In the same pot, heat olive oil over medium heat. Add chopped onion and sauté for about 5 minutes. Add garlic and cook another 1–2 minutes.
- Stir in tomato paste, marinara sauce, red pepper flakes, parsley, oregano, basil, and broth. Return meat to the pot.
- Bring to a boil, then add broken lasagna noodles. Reduce heat and cook, stirring occasionally, until noodles are tender. Stir in spinach, if using.
- In a small bowl, mix ricotta, mozzarella, and Parmesan cheeses. Ladle hot soup into bowls and top with a scoop of cheese mixture. Garnish with fresh basil.
Notes
Building Flavor in Every Spoonful
How to Choose the Best Sausage for Lasagna Soup
Let’s start with what makes sausage lasagna soup sing, yep, the sausage. Your choice of sausage sets the tone. Go for Italian sausage with robust flavor. I love using half sweet and half spicy to balance things out. If you’re looking for something leaner, turkey sausage works too, but you may want to boost the seasoning a little. Either way, remove it from the casing so it crumbles up beautifully as it browns.
When you brown sausage properly, don’t rush this; it creates flavorful bits on the bottom of your pot (called fond). That’s where depth starts. Those little golden brown flecks will dissolve right into your broth once you deglaze with stock or tomatoes, giving you that slow-cooked richness without the wait.
For a meatier variation, you can blend sausage with ground beef, much like I do in my baked spaghetti recipe. It adds more body and a familiar “lasagna” texture. Just keep an eye on the fat content so the soup doesn’t get greasy, drain if needed, but not all the way; you want some for flavor.
Layering Seasonings Like a Pro
Flavor doesn’t just come from ingredients, it comes from the order you add them. Start by letting those onions and garlic soak up all the rich sausage drippings, it’s flavor gold. Add a pinch of red pepper flakes here if you like a bit of kick. Next, sprinkle in your dried herbs, basil, oregano, thyme, and let them wake up in the heat. Let those toast for a minute; this wakes them up and makes a huge difference.
Next comes the tomato magic. Crushed tomatoes give you that saucy base, and a spoonful of tomato paste adds concentrated flavor. Deglaze with a splash of broth, scrape up that fond, and watch your kitchen smell like a trattoria. You’ll simmer this for at least 20 minutes to marry all those flavors.
To keep things cozy and balanced, toss in broken lasagna noodles directly into the pot. They simmer right in the broth, soaking up all that rich, savory flavor. It’s similar to my pastina recipe, where pasta cooks right in the soup base, so simple, so effective.
Finish things off with a swirl of cream or a spoonful of ricotta, or just pile some cheese on top before serving. I love ladling the soup into bowls and topping each one with a dollop of ricotta, a handful of melty mozzarella, and a touch of Parmesan to finish. The heat softens the cheese just enough to melt into the broth, giving you creamy swirls of goodness.
If you’re wondering how to keep soup fresh and flavorful all week, check out my turkey soup recipe. There, I share reheating tips and storage tricks that apply perfectly to sausage lasagna soup, too.
Timing, Texture & Storage Tips for Success
How Long Does Lasagna Soup Take to Make?
One of the best things about sausage lasagna soup is how quickly it comes together. From stovetop to table, it usually takes around 40 minutes total, including prep. Here’s a quick time breakdown:
- Browning sausage & aromatics: 8 –10 minutes
- Simmering sauce with broth & seasoning: 15 –20 minutes
- Cooking noodles directly in the pot: 10 minutes
- Assembly and serving: 2– 5 minutes
It’s a dinner that looks like you fussed but didn’t. For best results, I recommend adding the pasta only when your soup base is nearly done. This ensures the noodles don’t overcook and turn mushy, which is a common misstep if you leave them too long.
If you’re craving other quick pasta meals, my shrimp pasta recipe clocks in around the same time and packs a ton of flavor with minimal effort.
Storing & Reheating Without Losing Flavor
This sausage soup keeps like a dream, and somehow, it tastes even better the next day. Let the soup cool all the way, then pop it into an airtight container and store it in the fridge for up to four days. But here’s a pro tip: if you know you’ll have leftovers, cook your pasta separately and add it fresh to each bowl. Otherwise, it continues absorbing liquid and turns soggy.
When reheating, add a splash of broth or water to loosen the soup, then warm it on the stove or microwave. Give it a good stir every so often to keep the cheese and sausage nicely mixed throughout.
If you’re wondering “how long is sausage soup good for,” the answer is typically 3 to 4 days in the fridge, or up to 2 months in the freezer if you freeze it without pasta. I go over safe freezing techniques in my chicken and broccoli recipe, too, which also benefits from make-ahead prep.
Avoid letting your soup sit at room temperature longer than 2 hours; that’s the window where bacteria start to grow. Always use clean utensils for serving and reheating to preserve both flavor and safety.
And yes, lasagna soup can fall apart just like regular lasagna if your noodle-to-liquid ratio is off or if you over-stir after the pasta is cooked. Let the soup rest for 5 minutes off the heat before serving. This allows the noodles to settle and the broth to thicken slightly, just like letting a baked lasagna rest.
Variations, Fixes, and Common Questions
Creative Twists on Sausage Lasagna Soup
While the classic version is rich and satisfying, sausage lasagna soup is also wonderfully flexible. Want it lighter? Feel free to swap the pork sausage for chicken or turkey sausage if you’re looking for something lighter. Craving more veggies? Toss in spinach, zucchini, or bell peppers during the simmering stage. These add bulk and color without overpowering the savory broth.
For a low-carb version, skip the lasagna noodles and add ribboned zucchini instead. It’ll still soak up all that tomato and sausage flavor—much like a rustic minestrone. Or, if you love the sausage flavor but want more of a creamy texture, stir in a splash of heavy cream just before serving.
This soup takes well to flavor experimentation. You can even borrow ideas from dishes like sausage balls by using a mix of cheeses and spices to personalize your toppings. The point is, don’t be afraid to make it yours.
Pairing the soup with homemade bread like this french bread recipe takes it over the top. Dip, scoop, and savor every last drop of broth.
Conclusion
Sausage lasagna soup is more than a shortcut, it’s a celebration of comfort, simplicity, and the joy of a one-pot meal. With a little browning, some pantry staples, and a love for Italian flavor, you’ve got a dish that warms you from the inside out. Whether you’re feeding a hungry family or storing portions for cozy lunches, this soup delivers every time. So next time you crave lasagna but want it fast and easy, skip the layers and go straight for the ladle. With love from my little kitchen in Asheville, enjoy every spoonful!
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FAQ Time: Your Lasagna Soup Questions, Answered
How long does lasagna soup take to make?
About 40 minutes from start to finish. Brown the sausage, simmer the soup, and cook the noodles all in one pot. It’s much faster than layering and baking traditional lasagna.
How long should lasagna sit?
Lasagna (and lasagna soup) needs rest to let the flavors settle and textures firm up. After cooking, let it sit for 5–10 minutes before serving. This gives the broth a chance to thicken and noodles to settle, preventing that dreaded soupy spoonful.
How long is sausage soup good for?
Sausage soup will last 3 – 4 days in the refrigerator if properly stored in an airtight container. For longer storage, freeze without the pasta and add fresh noodles when reheating.
Why does my lasagna always fall apart?
In soup form, this usually means overcooked noodles or insufficient resting time. Make sure to cook your pasta al dente and let the soup rest before serving. Stir gently once noodles are tender to avoid breaking them.