Easy Cheesy Italian Sausage Tomato Lasagna Soup Recipe

This rich, comforting Cheesy Italian Sausage Tomato Lasagna Soup is made with spicy Italian sausage, crushed tomatoes, and broken lasagna noodles, ready in 45 minutes. The best part is stirring in the creamy ricotta and melting mozzarella right before serving, creating thick ribbons of cheese throughout the bowl. I always look forward to making this on chilly evenings.

Why This Classic Works

I used to spend hours layering traditional lasagna until I realized I could get the exact same flavors in a fraction of the time. Boiling the noodles directly in the tomato and sausage broth allows them to soak up so much extra flavor.

My biggest mistake early on was cooking the noodles too long, resulting in a mushy texture. Now I take it off the heat while they are still al dente, knowing they will soften slightly in the hot liquid.

Cheesy Italian Sausage Tomato Lasagna Soup Ingredients

• 1 tbsp olive oil
• 1 lb ground Italian sausage (mild or spicy)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 (28 oz) can crushed tomatoes
• 4 cups chicken broth
• 1 tbsp Italian seasoning
• 8 oz lasagna noodles, broken into pieces
• 1/2 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese

How To Make Cheesy Italian Sausage Tomato Lasagna Soup

1. Brown the Meat: Heat olive oil in a large pot over medium heat, then cook the Italian sausage and onion until the meat is browned and onions are soft.
2. Add Aromatics: Stir in the garlic and tomato paste, cooking for 1 minute until fragrant.
3. Build the Broth: Pour in the crushed tomatoes, chicken broth, and Italian seasoning, bringing the mixture to a gentle boil.
4. Cook the Noodles: Add the broken lasagna noodles and reduce the heat to a simmer, cooking for 12-15 minutes until tender.
5. Mix the Cheeses: In a small bowl, stir together the ricotta, mozzarella, and parmesan, then dollop into individual bowls or directly into the pot before serving.

Recipe Tips

• Check noodle size: Break noodles into bite-sized pieces so they are easy to scoop with a spoon.
• Do not overcook the pasta: Pull the soup off the heat just as the pasta reaches al dente so it maintains some chew.
• Keep cheese separate: If you plan to have leftovers, store the cheese mixture separately and add it fresh when reheating.

What To Serve With Cheesy Italian Sausage Tomato Lasagna Soup

Serve this hearty soup with warm garlic bread to soak up the rich tomato broth. A crisp green salad with a sharp vinaigrette helps cut through the heaviness of the cheese and sausage.

How To Store

Store leftover soup in an airtight container in the fridge for up to 3 days. The noodles will continue to absorb liquid, so you may need to add a splash of broth when reheating on the stove. I do not recommend freezing as the pasta gets too mushy upon thawing.

FAQs

Can I use beef instead of sausage?

Yes, you can substitute lean ground beef, but you should add extra Italian seasoning to make up for the lost flavor.

What if I do not have lasagna noodles?

Any short pasta like fusilli, mafalda, or bow ties will work perfectly in this recipe. Just adjust the cooking time according to the package directions.

Can I make this in a slow cooker?

Absolutely, just brown the meat first, then cook everything except the pasta on low for 6 hours. Add the noodles during the last 30 minutes of cooking.

Nutrition

• Calories: 450 kcal
• Total Fat: 22g
• Saturated Fat: 10g
• Cholesterol: 65mg
• Sodium: 950mg
• Total Carbohydrate: 35g
• Protein: 28g

Try More Recipes:

• Hearty Italian Quinoa Vegetable Soup
• Hearty Italian Sausage Ravioli Soup
• Italian Broccoli Parmesan Soup Recipe

Cheesy Italian Sausage Tomato Lasagna Soup

Recipe by Paula

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Cheesy Italian Sausage Tomato Lasagna Soup combines rich ricotta ribbons, spicy Italian sausage, and tender broken noodles in just 45 minutes. A comforting weeknight meal that delivers all your favorite baked pasta flavors without the fuss.

Ingredients

• 1 tbsp olive oil

• 1 lb ground Italian sausage (mild or spicy)

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 2 tbsp tomato paste

• 1 (28 oz) can crushed tomatoes

• 4 cups chicken broth

• 1 tbsp Italian seasoning

• 8 oz lasagna noodles, broken into pieces

• 1/2 cup ricotta cheese

• 1 cup shredded mozzarella cheese

• 1/4 cup grated parmesan cheese

Directions

• 1. Brown the Meat: Heat olive oil in a large pot over medium heat, then cook the Italian sausage and onion until the meat is browned and onions are soft.
• 2. Add Aromatics: Stir in the garlic and tomato paste, cooking for 1 minute until fragrant.
• 3. Build the Broth: Pour in the crushed tomatoes, chicken broth, and Italian seasoning, bringing the mixture to a gentle boil.
• 4. Cook the Noodles: Add the broken lasagna noodles and reduce the heat to a simmer, cooking for 12-15 minutes until tender.
• 5. Mix the Cheeses: In a small bowl, stir together the ricotta, mozzarella, and parmesan, then dollop into individual bowls or directly into the pot before serving.