Italian Sausage Lasagna Soup is like having all the best parts of your favorite lasagna in a cozy, warm bowl. It’s packed with hearty Italian sausage, tender noodles, gooey cheese, and a tomato-based broth that feels just right on any day. You get all those classic lasagna flavors but without the fuss of layers and baking.
I love making this soup when I want something comforting but quick to come together. The Italian sausage adds a nice little kick of flavor, and the mix of ricotta and mozzarella cheese makes each spoonful feel like a warm hug. I always keep some crusty bread around to soak up all that delicious broth—it’s the perfect match.
This soup quickly became a family favorite in my house because it’s easy to customize and so satisfying. Sometimes I toss in a little extra spinach or sprinkle on some freshly chopped basil for a fresh twist. If you love lasagna but want something a bit lighter or faster to make, this soup might just become your new go-to meal too.
Key Ingredients & Substitutions
Italian Sausage: The star of this soup! It brings great flavor and a bit of spice if you like. I use mild sausage and add red pepper flakes for more control, but spicy sausage works well too. You can swap for ground turkey or chicken if you want a lighter option.
Cheese Tortellini: Fresh or frozen tortellini works. It adds a nice pasta bite that mimics lasagna noodles. If you don’t have tortellini, small pasta shapes like orecchiette or rotini are fine substitutes.
Ricotta & Mozzarella Cheese: These cheeses give creamy, melty texture important for a lasagna flavor. You can use part-skim to keep it lighter or substitute cream cheese for a richer twist. Parmesan adds salty depth but can be omitted or swapped with Pecorino Romano.
Tomato Base: Crushed tomatoes and tomato sauce build the broth’s rich flavor. If you only have diced tomatoes, blend them smooth first. For a fresher taste, add a splash of red wine or some fresh basil at the end.
How Do I Get the Creamy Cheese Texture in the Soup?
The key to that rich, cheesy feel is how you add and melt the cheeses. Follow these tips:
- After cooking the pasta, turn off the heat before adding ricotta. Stir it gently to keep creamy pockets instead of melting everything into the broth.
- Then add shredded mozzarella and Parmesan. Stir slowly on low heat so the cheese melts smoothly without clumping.
- Avoid boiling after adding cheese; this can cause it to separate or get grainy.
- If you want a thicker soup, add a little more cheese and stir until you get the texture you like.
This approach creates that comfortable, cheesy feel that reminds you of lasagna but in a warm, easy-to-eat soup form.
Equipment You’ll Need
- Large Dutch oven or heavy pot – perfect for browning sausage and simmering the soup evenly.
- Wooden spoon – great for stirring the sausage and scrapings without scratching your pot.
- Measuring cups and spoons – helps you get the broth, tomatoes, and spices just right.
- Ladle – makes serving the soup easy and neat.
- Cheese grater – useful if you want fresh Parmesan for topping.
Flavor Variations & Add-Ins
- Swap Italian sausage for ground turkey or chicken if you want a lighter soup.
- Add spinach or kale in the last few minutes for a boost of color and nutrients.
- Use different pasta shapes like mini shells or elbow macaroni if tortellini isn’t available.
- Mix in red pepper flakes or Italian seasoning for extra heat and herb flavor.
How to Make Italian Sausage Lasagna Soup
Ingredients You’ll Need:
- 1 lb Italian sausage (mild or spicy, casings removed)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 (28 oz) can crushed tomatoes
- 1 (8 oz) can tomato sauce
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 8 oz cheese tortellini (fresh or frozen)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese, plus more for serving
- Fresh parsley or basil, chopped for garnish
- Crusty bread, optional for serving
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and 25–30 minutes to cook. So, within 40 minutes, you’ll have a comforting and hearty meal ready to enjoy.
Step-by-Step Instructions:
1. Cook the Sausage and Vegetables
In a large pot or Dutch oven, cook the Italian sausage over medium heat. Break the meat into small crumbles using a wooden spoon. Once browned and cooked through, remove any excess fat if there’s too much. Add the chopped onion and sauté for about 4–5 minutes until softened. Then stir in the minced garlic and cook for another minute until you can smell its aroma.
2. Add Broth, Tomatoes, and Seasonings
Pour in the chicken broth, crushed tomatoes, and tomato sauce. Give everything a good stir to combine. Then add the dried basil, oregano, and red pepper flakes (if using). Season with salt and freshly ground black pepper to your liking. Bring the soup to a boil, then reduce the heat and let it simmer gently for 15–20 minutes. This helps all the flavors blend together beautifully.
3. Cook the Tortellini and Add Cheeses
Stir the cheese tortellini into the soup and cook according to the package instructions—about 3–5 minutes until tender. Once the tortellini is cooked, turn off the heat. Add dollops of ricotta cheese to the soup and stir gently to keep some creamy pockets without fully melting it. Then stir in the shredded mozzarella and grated Parmesan until the cheese melts into the soup, giving it a rich, comforting texture.
4. Serve and Enjoy
Ladle the soup into bowls and sprinkle more Parmesan cheese on top. Garnish with freshly chopped parsley or basil for a fresh touch. Serve with crusty bread on the side if you’d like to soak up every last bit of the delicious broth.
If you love hearty soups, you’ll also enjoy the creamy Slow Cooker Tomato Tortellini Soup and the bold flavors of Slow Cooker Taco Soup. For more pasta-filled comfort, don’t miss our High Protein Lasagna Soup and the Italian classic Pasta Fagioli Soup. You’ll also love our cozy Creamy Chicken Noodle Soup, rich Potato Soup with Bacon Bits, and the satisfying Crockpot Chicken Tortellini Soup.
Can I Use Frozen Sausage for This Soup?
Yes, you can! Just be sure to thaw it completely in the fridge overnight before cooking. This helps it brown evenly and prevents extra water from making the soup watery.
Can I Make This Soup in Advance?
Absolutely! It tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to avoid the cheese separating.
What Can I Substitute for Tortellini?
If you don’t have tortellini, small pasta shapes like mini shells, elbow macaroni, or even broken lasagna noodles work great. Just adjust the cooking time according to the pasta you use.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm the soup slowly over low heat to prevent the cheese from curdling or separating. Add a splash of broth or water if it gets too thick.