This sausage lasagna soup has become my go-to comfort food when the weather turns crisp and the family wants something that feels like a hug from the inside. I first assembled this combination during a chilly November when I had lasagna cravings but not the time or patience for layering pans. The result replicated everything we love about classic lasagna — spicy sausage, bright tomato, tender noodle and creamy cheese — but in a single pot that was ready in under an hour. The aroma filled the kitchen and every bowl got quiet as everyone savored the warm, slightly sweet tomato broth and melt-in-your-mouth cheeses.

I discovered the balance between the sausage and the ricotta in an early trial: using half the shredded cheeses melted into the broth for richness and reserving the rest as a topping keeps the soup creamy without becoming heavy. It’s a dish that works for busy weeknights, a small dinner party, or a cozy weekend lunch. I love how the broken lasagna pieces hold sauce and add the right amount of chew, and how little swaps — like swapping mild for spicy sausage — let you tune the personality of the pot in minutes.

Ingredients

• Italian sausage (1 lb): Choose mild or spicy depending on your heat preference; remove casings so it crumbles and browns evenly. Brands like Johnsonville or local butchers produce a flavorful base.
• Yellow onion (1 medium): Diced finely so it softens into the broth and sweetens the soup. Look for firm onions with dry skins.
• Garlic (3 cloves): Minced fresh garlic adds aromatic depth; add with the onion so it loses its raw bite but keeps flavor.
• Red bell pepper (1): Diced for sweetness and color; it balances the meat and makes the broth brighter.
• Zucchini (1 medium): Adds gentle vegetal texture and bulk without overpowering the tomato base.
• Chicken broth (4 cups): Low-sodium is best so you can season as needed; use good-quality boxed stock or homemade if available.
• Crushed tomatoes (1 can, 28 oz): Creates the body of the soup; San Marzano-style or Muir Glen are solid choices for balanced acidity and texture.
• Diced tomatoes (1 can, 14 oz): Adds pieces of tomato for texture contrast in the broth.
• Tomato paste (2 tbsp): Intensifies tomato flavor and adds a glossy finish when cooked briefly before deglazing.
• Lasagna noodles (8 oz): Break into bite-sized pieces so they cook quickly and nestle into the broth; regular noodles work best for texture.
• Dried herbs + red pepper flakes: Basil, oregano, thyme and a pinch of red pepper flakes round out the profile — adjust to taste.
• Cheeses & garnish: Shredded mozzarella (1 cup), grated Parmesan (1/2 cup) and ricotta (1 cup) provide the classic lasagna finish; fresh parsley brightens each bowl.

Instructions

Brown the sausage: Heat a large Dutch oven over medium heat. Add 1 pound of Italian sausage, breaking it up with a spoon. Cook until no pink remains and little brown bits form, about five minutes. Drain excess fat if pan seems greasy to keep the broth clean tasting. Sauté the aromatics and vegetables: Add the diced onion, minced garlic, red bell pepper and zucchini to the pot. Sauté until softened and fragrant, about five to seven minutes. Watch for translucent onions and softened pepper as visual cues. Build tomato depth: Push the vegetables to the side and stir in two tablespoons of tomato paste. Cook the paste for about one minute to caramelize its sugars and remove rawness — you’ll notice the color deepen and the aroma become sweeter. Add liquids and seasonings: Pour in four cups of low-sodium chicken broth, the 28-ounce can of crushed tomatoes and the 14-ounce can of diced tomatoes. Stir in 1 teaspoon dried basil, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme and 1/2 teaspoon red pepper flakes if using. Bring the mixture to a gentle boil. Cook the pasta in the broth: Add eight ounces of broken lasagna noodles and reduce heat to a simmer. Cook uncovered for 12 to 15 minutes, stirring occasionally, until the pasta is al dente. The noodles will finish absorbing flavor in the hot broth. Finish and season: Taste the soup and season with salt and black pepper as needed. Just before serving stir in half the shredded mozzarella and half the grated Parmesan to enrich the broth and bind the flavors. Serve with cheese and herbs: Ladle soup into bowls and top each portion with a dollop of ricotta, a sprinkle of the remaining mozzarella and Parmesan, and chopped parsley for brightness.

Storage Tips

Cool the soup to room temperature before refrigerating to avoid condensation in the container. Store in airtight containers for up to three days; the pasta will thicken the broth as it sits, so when reheating add 1/4 to 1/2 cup of chicken broth per serving to loosen the texture. For freezing, portion into meal-sized containers and freeze for up to three months. Thaw overnight in the refrigerator and reheat slowly over low heat to preserve the texture of the ricotta and to prevent separation of the cheese.

Ingredient Substitutions

Want to lighten it up? Substitute 1 pound of turkey or chicken sausage for pork sausage — choose flavored varieties to keep depth. To make it vegetarian, replace sausage with a smoky seitan or sautéed mushrooms and add 1/2 cup cooked lentils for body. For gluten-free, use gluten-free lasagna sheets or broken gluten-free pasta and check labels on broth and sausage substitutes. Each swap will slightly alter texture and flavor, so adjust seasoning and finish cheeses accordingly.

Serving Suggestions

Serve with crusty bread or garlic toast to mop up the broth and a crisp green salad for contrast. For a heartier meal, pair with roasted vegetables or a simple Caesar salad. Garnish bowls with extra parsley, a pinch of red pepper flakes for heat, and a drizzle of good olive oil for shine. If entertaining, set out bowls of ricotta, extra shredded mozzarella and grated Parmesan so guests can customize their bowls.

Cultural Background

This style of combining lasagna flavors into soup is an Italian-American innovation that borrows the components of traditional lasagna — sausage, tomato, pasta and cheese — and presents them in a more casual, one-pot format. It reflects the practical spirit of home cooking where busy households adapt classic dishes into quicker versions while preserving the essence of the original. The result echoes the layered flavors of northern Italian ragù and the comforting dairy finishes that many countries associate with celebratory family meals.

Seasonal Adaptations

In summer, lighten the pot with fresh plum tomatoes and basil, and swap zucchini for summer squash. In winter, use root vegetables like carrots or add a splash of red wine when deglazing for extra warmth. Around holidays, increase sausage to 1.5 pounds for crowd feeding and serve alongside a roasted vegetable platter. Small changes to vegetables and herbs will keep this pot feeling seasonal without changing the core technique.

Meal Prep Tips

Double the base and freeze half without pasta; store cooked noodles separately and add them when reheating for a fresher bite. Portion into single-serve containers for grab-and-go lunches. Use clear, labeled containers and freeze flat so portions stack easily. When reheating, bring to a gentle simmer and stir in reserved cheeses at the end to refresh creaminess.

This bowl delivers comfort, convenience and familiar flavors in a reliably satisfying way. Make it once and you’ll have a versatile template for weeknight dinners and casual entertaining alike — and don’t be surprised if it becomes a household classic.