
A cozy, one-pot soup that captures all the flavors of lasagna — Italian sausage, tender pasta, rich tomatoes, and creamy cheeses — perfect for weeknight comfort.

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.
In our house this soup earned its place the night my teenager cleaned their bowl at the table and asked for seconds. It’s been a staple at casual potlucks since then; people love the novelty of lasagna in soup form and the comforting warmth it delivers with almost no ceremony.
My favorite aspect is the contrast between the warm, tomato-rich broth and the cool dollop of ricotta on top — it softens and melts differently in every spoonful. The first time I served it to friends, someone asked if I’d reinvented lasagna, and after seconds they were convinced — it’s familiar but playful, and consistently gets compliments.
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.
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.
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.
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.
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.
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.
Brown the sausage well to develop deep, savory flavor; remove excess fat to keep the broth from tasting greasy.
Cook pasta directly in the broth and stir occasionally to prevent sticking; add a splash of broth later if the soup becomes too thick.
Reserve half the shredded cheeses to top bowls rather than melting all into the pot — it keeps textures bright.
Use low-sodium chicken broth so you can control final seasoning; always salt at the end to avoid over-salting.
If freezing, leave out the pasta and add fresh or pre-cooked pasta when reheating to preserve texture.
This nourishing sausage lasagna soup — comfort in a bowl recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Sausage Lasagna Soup — Comfort in a Bowl recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Heat a large Dutch oven over medium heat. Add the sausage and break it up with a spoon. Cook until no pink remains and the meat has browned, about 5 minutes. Drain excess fat if the pot looks greasy.
Add diced onion, minced garlic, red bell pepper and zucchini to the pot. Sauté until softened and aromatic, 5 to 7 minutes, stirring occasionally to prevent sticking.
Stir in 2 tablespoons tomato paste and cook for about 1 minute to concentrate sweetness and remove raw taste. Watch for a deeper color and a slightly caramelized aroma.
Pour in 4 cups low-sodium chicken broth, the crushed and diced tomatoes. Add dried basil, oregano, thyme and red pepper flakes. Stir to combine and bring to a gentle boil.
Add broken lasagna noodles and reduce heat to a simmer. Cook uncovered for 12 to 15 minutes, stirring occasionally, until the pasta is al dente and has absorbed flavor.
Taste and adjust salt and pepper. Stir in half the mozzarella and half the Parmesan to enrich the broth. Remove from heat when cheeses are melted and integrated.
Ladle into bowls and top each serving with a dollop of ricotta, a sprinkle of remaining mozzarella and Parmesan, and chopped parsley. Serve immediately.
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This recipe looks amazing! Can't wait to try it.
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