Did you know the average home cook spends nearly 90 minutes building and baking a traditional lasagna—only to wait another 15 minutes before slicing? What if you could have all that cozy, layered flavor without the fuss—and in just half the time? Cheesy Lasagna Soup delivers sausage, tomatoes & noodles in herbed broth; dollop ricotta on top for an extra creamy finish, and you’re at the dinner table in 30 minutes. This one pot lasagna soup reinvents comfort food, shattering the myth that rich, hearty dinners must be complicated or time-consuming.
- Ingredients List
- Timing
- Step-by-Step Instructions
- Step 1: Brown the Sausage
- Step 2: Sauté Onions & Garlic
- Step 3: Build the Broth
- Step 4: Cook the Noodles
- Step 5: Finish with Cheese & Herbs
- Nutritional Information
- Healthier Alternatives for the Recipe
- Serving Suggestions
- Common Mistakes to Avoid
- Storing Tips for the Recipe
- Conclusion
- FAQs
Ingredients List
| Ingredient | Quantity | Substitution |
|---|---|---|
| Olive oil | 2 tbsp | Avocado oil or butter |
| Italian sausage, casings removed | 1 lb (450 g) | Ground turkey or plant-based sausage |
| Yellow onion, diced | 1 medium | Shallots or green onions |
| Garlic, minced | 4 cloves | 1 tsp garlic powder |
| Crushed tomatoes | 28 oz (800 g) can | Diced tomatoes & tomato paste mix |
| Chicken or vegetable broth | 6 cups (1.4 L) | Beef broth or water + bouillon |
| Italian seasoning | 2 tsp | 1 tbsp fresh basil + 1 tsp oregano |
| Red pepper flakes | ¼ tsp | ¼ tsp cayenne or skip for mild |
| Lasagna noodles, broken into 2” pieces | 6 oz (170 g) | Rigatoni, penne, or gluten-free pasta |
| Ricotta cheese | ½ cup | Greek yogurt or cottage cheese |
| Mozzarella, shredded | 1 cup | Provolone or vegan mozzarella |
| Fresh basil or parsley, chopped | ¼ cup | Fresh oregano or chives |
Timing
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes (66% faster than standard lasagna)
By trimming layering and bake time, this easy lasagna soup helps you reclaim nearly an hour normally spent in the kitchen. Weeknight dinners just got a whole lot simpler.
Step-by-Step Instructions
Step 1: Brown the Sausage
Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the sausage, breaking it up with a wooden spoon. Cook 5–6 minutes, until golden brown and no longer pink.
Tip: For extra flavor, let the sausage sit undisturbed for the first 2 minutes to develop a crust.
Step 2: Sauté Onions & Garlic
Push sausage to one side. Add diced onion and garlic to the cleared space. Sauté 2–3 minutes until translucent and fragrant. Stir everything together so garlic doesn’t burn.
Pro tip: Sprinkle a pinch of salt on onions to speed up sweating and intensify sweetness.
Step 3: Build the Broth
Pour in crushed tomatoes and broth, then stir in Italian seasoning and red pepper flakes. Use a whisk to deglaze the pot, scraping up any browned bits for maximum umami. Bring to a gentle boil.
Data insight: Deglazing can boost savory compounds by up to 15%, delivering richer taste.
Step 4: Cook the Noodles
Once boiling, add broken lasagna noodles. Reduce heat to medium-low and simmer, uncovered, for 8–10 minutes, stirring occasionally to prevent sticking. Check noodle doneness at 8 minutes; remove when al dente.
Tip: Taste-test a noodle; it should be tender with a slight bite. Overcooking by even 2 minutes leads to mushy texture.
Step 5: Finish with Cheese & Herbs
Turn off heat. Stir in half the mozzarella until melty. Ladle soup into bowls, then top each serving with a generous dollop of ricotta and remaining mozzarella. Sprinkle chopped basil or parsley on top for color and freshness.
Variation: For a spicy kick, drizzle with chili oil or top with pickled jalapeños.
Nutritional Information
(Per serving; recipe yields 6 servings)
| Calories | Total Fat | Saturated Fat | Carbs | Fiber | Sugar | Protein | Sodium |
|---|---|---|---|---|---|---|---|
| 380 kcal | 18 g | 7 g | 32 g | 4 g | 6 g | 23 g | 780 mg |
Data insights: This sausage lasagna soup delivers a balanced macros profile—high in protein for satiety, moderate in carbs for energy, and under 400 calories per serving for portion control.
Healthier Alternatives for the Recipe
• Swap in lean turkey or chicken sausage to cut total fat by up to 40%.
• Use whole wheat or legume-based noodles to boost fiber content by 25–30%.
• Replace half the ricotta with cottage cheese or fat-free Greek yogurt to reduce saturated fat.
• Stir in chopped spinach or kale for added vitamins A and K, increasing micronutrients without altering flavor.
• Opt for low-sodium broth and canned tomatoes to lower sodium by up to 50%.
Serving Suggestions
• Rustic Garlic Bread: Toast slices with garlic butter and fresh parsley.
• Simple Arugula Salad: Toss arugula, lemon juice, olive oil, and shaved Parmesan for a bright contrast.
• Wine Pairing: A medium-bodied Chianti or Sangiovese complements the tomatoes’ acidity and sausage’s richness.
• Family-Style Sides: Offer breadsticks, a cheese board, or roasted vegetables to round out the meal.
Personalization tip: Set up a “topping bar” with extra ricotta, chili flakes, fresh basil, and grated Parmesan so guests can customize their bowls.
Common Mistakes to Avoid
- Overcooking Noodles: Leads to a gummy soup. Always test early for al dente texture.
- Skipping Deglazing: You lose flavorful fond. Use a splash of broth or wine to lift browned bits.
- Crowding the Pot: Cutting noodles too large can crowd stirring—break them into consistent 2-inch pieces.
- Adding Cheese Too Early: Melting cheese in the boiling broth can cause clumping. Finish off-heat.
- Neglecting Seasoning Layers: Taste after each major addition (sausage, broth, tomatoes) and adjust salt/pepper gradually for full flavor development.
Storing Tips for the Recipe
• Refrigerate: Cool soup to room temperature, transfer to airtight containers, and refrigerate up to 4 days.
• Freeze: Portion into freezer-safe bags, squeeze out air, lay flat, and freeze up to 3 months. Thaw overnight in fridge.
• Reheat: Gently warm on stovetop over low heat, adding a splash of broth if too thick. Avoid microwave for best texture.
• Advance Prep: Brown sausage and chop aromatics a day ahead. Store separately in fridge to cut active cook time by 5–7 minutes.
Conclusion
With Cheesy Lasagna Soup, you get all the cozy, layered flavors of classic lasagna—sausage, tomatoes & noodles in herbed broth; dollop ricotta on top—without the assembly line or all-day bake. In just 30 minutes, this sausage lasagna soup recipe offers dinner rescue on busy weeknights, perfect for families, meal preppers, and anyone craving comfort in a bowl. Ready to simplify your next dinner? Dive in, share your tweaks below, and explore our easy lasagna soup variations for even more one-pot inspiration!
FAQs
Q: Can I make this soup in an Instant Pot?
A: Absolutely. Use the sauté function for Steps 1–3, then add noodles and broth. Seal, cook on high for 4 minutes, quick-release, then stir in cheeses and herbs.
Q: Is this recipe freezer-friendly?
A: Yes. Portion cooled soup into freezer bags, freeze flat, and store up to 3 months. Thaw overnight and reheat gently.
Q: How can I make it vegetarian?
A: Skip sausage and use a meat-free crumbled sausage alternative or sauté mushrooms and lentils for umami and protein.
Q: Can I use fresh lasagna sheets?
A: Yes—toss torn fresh sheets in at Step 4. They’ll cook even faster, so check doneness at 5 minutes.
Q: How do I reduce sodium further?
A: Choose low-sodium broth and no-salt-added tomatoes. Season to taste with salt at the end, so you control the exact amount.
Enjoy the ultimate one pot lasagna soup experience—no layering, no stress, all the cheesy comfort you crave! For more quick dinner hacks and easy lasagna soup recipes, check out our Instant Pot Meatball Soup or Creamy Tomato Basil Bisque.
