29 Magical Lasagna Soup with Italian Sausage Recipes Bursting with Flavor

Warm, cozy, and ridiculously comforting — that’s the promise of lasagna soup with Italian sausage. If you love the layered flavors of classic lasagna but want a faster, spoonable weeknight meal, these recipes are for you. You’ll find everything from a quick skillet version to slow-cooker, Instant Pot, and creamy twists that still let the savory Italian sausage shine.

Throughout this collection you’ll see recipes that focus on spice, creamy cheese, lower-carb swaps, and family-friendly one-pot dinners. Grab your favorite pot — I often use my Dutch oven for big batches — and let's make soup that smells like Sunday supper. If you like quick cleanup, a good ladle set keeps serving tidy and simple. Dive into these 29 lasagna soup with Italian sausage recipes and pick a flavor profile to try tonight.

1. Classic Lasagna Soup with Italian Sausage

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This is the lasagna soup with Italian sausage you’ll keep returning to. It’s tomato-forward, herbaceous, and packed with browned sausage and tender noodles. The texture is hearty but spoonable, with a cheesy finish that tastes like a bowl of lasagna in minutes. Families love it for weeknights, and it reheats beautifully.

Ingredients

• 1 lb Italian sausage (mild or hot), casings removed
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 28 oz can crushed tomatoes
• 4 cups low-sodium chicken broth
• 8 oz lasagna noodles, broken into 2-inch pieces
• 1 cup ricotta cheese
• 1 cup shredded mozzarella
• Salt and black pepper to taste
• Fresh basil for garnish

Instructions

1. Heat oil in a large Dutch oven over medium-high heat. Brown sausage 6–8 minutes, breaking up with a spoon. Drain excess fat.
2. Add onion and cook 4–5 minutes until translucent. Stir in garlic, oregano, and basil for 1 minute.
3. Pour in crushed tomatoes and chicken broth. Bring to a simmer and season with salt and pepper.
4. Add broken lasagna noodles and simmer 10–12 minutes until noodles are al dente. Stir occasionally to prevent sticking.
5. Remove from heat and stir in half the mozzarella and ½ cup ricotta for a creamy finish.
6. Serve hot topped with dollops of remaining ricotta, grated mozzarella, and fresh basil. Use a ladle set for neat serving.

How to Serve It

Serve in deep bowls with extra grated Parmesan and torn basil. A crisp green salad and garlic bread pair wonderfully. Store leftovers in airtight containers for up to 4 days and reheat on the stove over low heat. This soup freezes well in meal-size portions for up to 3 months.

2. Spicy Arrabbiata Lasagna Soup with Italian Sausage

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If you like heat and bold tomato flavor, this spicy arrabbiata twist brings the kick. Crushed red pepper and spicy Italian sausage make this version lively without overpowering the comforting lasagna notes. It’s perfect for chilly nights when you want something with a little attitude.

Ingredients

• 1 lb spicy Italian sausage, casings removed
• 1 tbsp olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 tsp red pepper flakes (adjust to taste)
• 1 tsp smoked paprika
• 28 oz crushed tomatoes
• 4 cups beef or chicken broth
• 8 oz small pasta (or broken lasagna noodles)
• 1 cup shredded provolone or mozzarella
• 2 tbsp tomato paste
• Fresh parsley for garnish

Instructions

1. Brown sausage in a heavy skillet or non-stick pan over medium heat, 6–8 minutes. Remove and set aside.
2. Sauté onion in the same pan 4 minutes, add garlic, red pepper flakes, and paprika for 1 minute.
3. Stir in tomato paste, crushed tomatoes, and broth. Bring to a simmer.
4. Add sausage back to the pot and simmer 8–10 minutes to meld flavors.
5. Add pasta and cook until al dente, about 8–10 minutes. Adjust seasoning.
6. Stir in shredded cheese until melted. Serve with parsley.

How to Serve It

Top bowls with extra red pepper flakes and shaved Parmesan. Serve with crusty bread and a chilled Italian lager. Store in glass meal prep containers for up to 4 days. Reheat on stove or in microwave with a splash of water.

3. Slow-Cooker Lasagna Soup with Italian Sausage

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Set it and forget it: slow-cooker lasagna soup with Italian sausage is low-effort comfort. Let the sausage and tomatoes slowly braid together while you handle the day. This is ideal for busy households and meal prepping for the week.

Ingredients

• 1.5 lb Italian sausage, removed from casings
• 1 onion, diced
• 3 cloves garlic, minced
• 28 oz crushed tomatoes
• 4 cups chicken broth
• 2 tbsp tomato paste
• 1 tbsp Italian seasoning
• 8 oz lasagna noodles, broken into pieces
• 1 cup part-skim ricotta
• 1 cup shredded mozzarella
• Salt and pepper to taste

Instructions

1. Brown sausage in a skillet 5–6 minutes and transfer to slow cooker. (Browning adds flavor.)
2. Add onion, garlic, crushed tomatoes, broth, tomato paste, and Italian seasoning to the slow cooker. Stir to combine.
3. Cover and cook on LOW 6–7 hours or HIGH 3–4 hours.
4. Thirty minutes before serving, stir in broken lasagna noodles. Cover and cook until noodles are tender.
5. Stir in ricotta and half the mozzarella until creamy.
6. Adjust seasoning and ladle into bowls.

How to Serve It

Top with extra mozzarella melt and fresh basil. Serve with garlic knots. Store leftovers in airtight containers for 4 days. To reheat, warm gently on the stove or microwave with a splash of broth.

4. Instant Pot Lasagna Soup with Italian Sausage (Fast Weeknight)

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This Instant Pot version gives you rich flavor in less than an hour. Pressure cooking deepens the tomato profile, and it’s great when you want hearty lasagna soup with Italian sausage on a tight schedule.

Ingredients

• 1 lb Italian sausage, removed from casings
• 1 tbsp olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 28 oz crushed tomatoes
• 4 cups chicken broth
• 2 tbsp tomato paste
• 8 oz broken lasagna noodles
• 1 tsp Italian seasoning
• 1 cup shredded mozzarella
• Salt & pepper to taste

Instructions

1. Set Instant Pot to Sauté. Add oil and brown sausage 4–5 minutes. Drain if needed.
2. Add onion and sauté 2–3 minutes. Add garlic for 30 seconds.
3. Stir in crushed tomatoes, broth, tomato paste, and Italian seasoning. Scrape bottom.
4. Add lasagna noodles (break them) and lock lid. Pressure cook on HIGH for 5 minutes.
5. Quick release once done. Stir in mozzarella and let sit 2 minutes to melt.
6. Check seasoning with an instant-read thermometer if unsure—soup should be piping hot.

How to Serve It

Garnish with ricotta or shredded Parmesan. Serve with garlic bread and salad. Store in glass meal prep containers for up to 4 days.

5. Creamy Tuscan Lasagna Soup with Italian Sausage

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A creamy, slightly tangy Tuscan-style twist that uses cream and spinach to balance the savory sausage. The texture is velvety, and sun-dried tomatoes add depth — a cozy, restaurant-style bowl at home.

Ingredients

• 1 lb Italian sausage, casings removed
• 1 tbsp olive oil
• 1 shallot, finely chopped
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 28 oz crushed tomatoes
• 3 cups chicken broth
• 8 oz lasagna noodles, broken
• 1 cup heavy cream
• 4 cups baby spinach
• 1/2 cup grated Parmesan

Instructions

1. Brown sausage in a cast iron skillet or pot, 6–8 minutes. Drain.
2. Sauté shallot and garlic 2–3 minutes. Add sun-dried tomatoes and cook 1 minute.
3. Add crushed tomatoes and broth. Bring to a simmer.
4. Add broken lasagna noodles and cook until al dente, 8–10 minutes.
5. Stir in cream, spinach, and Parmesan. Simmer 2 minutes until spinach wilts.
6. Adjust salt and pepper and serve immediately.

How to Serve It

Finish with cracked black pepper and extra Parmesan. A squeeze of lemon brightens the creaminess. Store in airtight containers; add a splash of cream when reheating if it has thickened.

6. Low-Carb Zucchini “Lasagna” Soup with Italian Sausage

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This low-carb take swaps lasagna noodles for zucchini ribbons—still comforting but lighter. The Italian sausage provides savory depth while the zucchini soaks up the tomato-herb broth.

Ingredients

• 1 lb Italian sausage, removed from casings
• 1 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 28 oz crushed tomatoes
• 4 cups chicken broth
• 3 medium zucchinis, sliced into thin ribbons (use a mandoline)
• 1 tsp dried oregano
• 1/2 cup ricotta
• 1/2 cup shredded mozzarella
• Salt & pepper to taste

Instructions

1. Brown sausage in a pot with oil, 6–8 minutes. Remove and set aside.
2. Sauté onion until soft, add garlic and oregano for 1 minute.
3. Add tomatoes and broth; bring to a simmer.
4. Return sausage and simmer 10 minutes.
5. Add zucchini ribbons and cook 3–4 minutes until tender but not mushy.
6. Stir in ricotta and mozzarella until creamy. Serve hot.

How to Serve It

Top with extra ricotta and basil. Pairs well with a crisp white wine. Refrigerate in airtight containers for up to 3 days; zucchini softens over time.

7. Sausage & Mushroom Lasagna Soup with Italian Sausage

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Earthy mushrooms add umami richness to lasagna soup with Italian sausage in this cozy variation. Browned cremini mushrooms and sausage make it deeply savory and satisfying.

Ingredients

• 1 lb Italian sausage, casings removed
• 2 tbsp olive oil, divided
• 8 oz cremini mushrooms, sliced
• 1 onion, diced
• 3 cloves garlic, minced
• 28 oz crushed tomatoes
• 4 cups beef or chicken broth
• 8 oz lasagna noodles, broken
• 1 tsp dried thyme
• 1 cup shredded fontina or mozzarella
• Salt and pepper

Instructions

1. In a large pot, heat 1 tbsp oil and sauté mushrooms until golden, 6–8 minutes. Remove.
2. Add remaining oil and brown sausage 5–6 minutes. Remove and drain.
3. Sauté onion 4 minutes, add garlic 1 minute. Return mushrooms and sausage.
4. Add tomatoes, broth, and thyme. Simmer 10 minutes.
5. Stir in broken noodles and cook 8–10 minutes until tender.
6. Add cheese and serve with thyme sprigs.

How to Serve It

Garnish with parsley and extra mushrooms sautéed in butter. Store in glass meal prep containers for up to 4 days.

8. Cheesy Baked Lasagna Soup Casserole with Italian Sausage

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Turn lasagna soup into a bubbly, baked casserole for a more hands-on, oven-finished experience. After simmering, top with extra cheese and broil for a gratin finish — irresistible crisp-cheese edges.

Ingredients

• 1 lb Italian sausage
• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 28 oz crushed tomatoes
• 3 cups chicken broth
• 8 oz noodles, broken
• 1 cup ricotta
• 2 cups shredded mozzarella
• 1/2 cup grated Parmesan
• Fresh basil

Instructions

1. Preheat oven to 425°F. Sauté sausage in a skillet until browned. Remove.
2. Cook onion and garlic until soft. Add tomatoes and broth, simmer 8 minutes.
3. Stir in noodles and cook until nearly al dente (6–8 minutes).
4. Pour mixture into an oven-safe casserole dish. Dollop ricotta and sprinkle mozzarella and Parmesan evenly.
5. Broil 3–5 minutes until cheese is golden and bubbly. Watch closely.
6. Let rest 5 minutes before serving.

How to Serve It

Slice like a casserole and plate with fresh basil. Store leftovers in glass meal prep containers and reheat covered in the oven to keep cheese from drying.

9. Mexican-Inspired Lasagna Soup with Italian Sausage

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Mix Mexican flavors into classic lasagna soup with Italian sausage — cumin, chili powder, and black beans create a bold, comforting fusion. Top with cilantro and lime for brightness.

Ingredients

• 1 lb Italian sausage (mild)
• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 28 oz crushed tomatoes
• 4 cups chicken broth
• 1 cup corn kernels (fresh or frozen)
• 1 cup black beans, drained and rinsed
• 8 oz broken lasagna noodles
• Fresh cilantro and lime wedges for serving

Instructions

1. Brown sausage in a pot, 6–8 minutes. Remove and drain.
2. Sauté onion and garlic 3–4 minutes. Add cumin and chili powder for 30 seconds.
3. Add tomatoes, broth, corn, beans, and sausage. Simmer 10 minutes.
4. Add lasagna noodles and cook until al dente, 8–10 minutes.
5. Adjust seasoning. Serve with cilantro and lime.

How to Serve It

Top with avocado, tortilla strips, and a dollop of sour cream. Store in airtight containers for up to 4 days.

10. One-Pot Italian Wedding–Style Lasagna Soup with Italian Sausage

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This version blends sausage and tiny meatballs for an Italian wedding feel. It’s rich, herb-forward, and a fantastic one-pot dinner for gatherings.

Ingredients

• 1 lb Italian sausage, removed from casings
• 8 oz ground pork (optional, to make meatballs)
• 1 egg
• 1/4 cup breadcrumbs
• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 28 oz crushed tomatoes
• 4 cups chicken broth
• 8 oz lasagna noodles, broken
• 1/2 cup grated Parmesan
• Fresh parsley

Instructions

1. Mix sausage, ground pork, egg, breadcrumbs, salt, and pepper. Form small 1-inch meatballs.
2. Brown meatballs in oil until sealed and slightly browned. Remove.
3. Sauté onion and garlic 3 minutes in same pot. Add tomatoes and broth.
4. Return meatballs, simmer 10 minutes. Add broken noodles and cook 8–10 minutes.
5. Stir in Parmesan and serve topped with parsley.

How to Serve It

Garnish with lemon zest and more Parmesan. Keeps 3–4 days in airtight containers.

11. Creamy White Wine Lasagna Soup with Italian Sausage

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A refined take: a splash of white wine adds acidity and depth while cream smooths the broth. The sausage stays center stage, creating an elevated bowl perfect for date night.

Ingredients

• 1 lb Italian sausage
• 1 tbsp butter
• 1 shallot, minced
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 28 oz crushed tomatoes
• 3 cups chicken broth
• 8 oz lasagna noodles, broken
• 1 cup heavy cream
• 1/2 cup grated Parmesan
• Fresh parsley

Instructions

1. Brown sausage in butter, 5–6 minutes. Remove.
2. Sauté shallot and garlic 2 minutes. Deglaze with white wine, cook 2 minutes to reduce.
3. Add tomatoes and broth, simmer 8 minutes.
4. Add noodles and sausage; cook until al dente, 8–10 minutes.
5. Stir in cream and Parmesan, heat through without boiling.
6. Serve with parsley.

How to Serve It

Pair with a crisp Sauvignon Blanc and toasted baguette. Store in glass meal prep containers for up to 3 days.

12. Pumpkin-Spiced Lasagna Soup with Italian Sausage (Autumn Twist)

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A seasonal twist for fall: pumpkin puree adds body and a subtle sweetness that balances savory sausage and tomato. Warm spices make this perfect for crisp evenings.

Ingredients

• 1 lb Italian sausage
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 cup pumpkin puree (not pie mix)
• 28 oz crushed tomatoes
• 4 cups chicken broth
• 8 oz lasagna noodles, broken
• 1/2 cup grated Parmesan

Instructions

1. Brown sausage in a pot, 6–8 minutes. Remove.
2. Sauté onion and garlic 3–4 minutes, add cinnamon and nutmeg for 30 seconds.
3. Stir in pumpkin puree, crushed tomatoes, and broth. Return sausage.
4. Simmer 10 minutes, then add noodles and cook until al dente.
5. Stir in Parmesan and serve warm.

How to Serve It

Top with toasted pumpkin seeds and a swirl of ricotta. Store in airtight containers for 3–4 days.

13. Vegan-Style Lasagna Soup (Plant-Based Sausage Substitute)

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For plant-based eaters, use a high-quality vegan Italian sausage substitute. This keeps the lasagna soup with Italian sausage flavor profile but makes it vegan-friendly and full of hearty texture.

Ingredients

• 12 oz plant-based Italian sausage alternative, crumbled
• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 28 oz crushed tomatoes
• 4 cups vegetable broth
• 8 oz lasagna noodles (use egg-free)
• 1 cup vegan ricotta
• 1 cup shredded vegan mozzarella
• Fresh basil

Instructions

1. Brown plant-based sausage in oil 4–5 minutes. Remove.
2. Sauté onion and garlic 3–4 minutes, add oregano.
3. Add crushed tomatoes and vegetable broth. Return sausage; simmer 8–10 minutes.
4. Add noodles and cook until al dente, about 8 minutes.
5. Stir in vegan cheeses and heat through.
6. Serve garnished with basil.

How to Serve It

Top with extra vegan Parmesan and crusty bread. Store in airtight containers for up to 4 days.

14. Breakfast-Style Lasagna Soup with Italian Sausage and Eggs

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Swap dinner for breakfast with a runny egg on top. The yolk blends into the broth for a silky finish — genius for brunch lovers who enjoy savory starts.

Ingredients

• 1 lb Italian sausage
• 1 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 28 oz crushed tomatoes
• 4 cups chicken broth
• 8 oz broken lasagna noodles
• 4 eggs (for poaching)
• 1/2 cup grated Parmesan
• Chopped scallions

Instructions

1. Brown sausage in a pot 6–8 minutes. Remove.
2. Sauté onion and garlic 3 minutes. Add tomatoes and broth, return sausage.
3. Simmer 10 minutes. Add noodles and cook until al dente.
4. Gently poach eggs in simmering broth for 3–4 minutes for runny yolks.
5. Ladle into bowls, top with parmesan and scallions.

How to Serve It

Serve with crusty breakfast toast. Leftovers keep 3 days in airtight containers.

15. Mediterranean-Inspired Lasagna Soup with Italian Sausage and Olives

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Add briny Kalamata olives and tangy feta for a Mediterranean spin. The sausage adds familiarity while olives and herbs brighten the bowl.

Ingredients

• 1 lb Italian sausage
• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 28 oz crushed tomatoes
• 4 cups chicken broth
• 8 oz lasagna noodles, broken
• 1/2 cup chopped Kalamata olives
• 1/2 cup crumbled feta
• 1 tsp dried oregano

Instructions

1. Brown sausage, then remove. Sauté onion and garlic 3 minutes.
2. Add tomatoes, broth, oregano, and olives. Return sausage and simmer 10 minutes.
3. Add noodles and cook until tender.
4. Stir in feta and season to taste.
5. Serve topped with extra feta and oregano.

How to Serve It

Pair with olives and a crisp green salad. Store in airtight containers for up to 4 days.

16. Gluten-Free Lasagna Soup with Italian Sausage

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Use gluten-free lasagna noodles and GF broth to make this version friendly to gluten-sensitive diners. The flavor stays true; just swap pasta and check labels.

Ingredients

• 1 lb Italian sausage (gluten-free)
• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 28 oz crushed tomatoes
• 4 cups gluten-free chicken broth
• 8 oz gluten-free lasagna noodles, broken
• 1 cup ricotta
• 1 cup shredded mozzarella
• Salt and pepper

Instructions

1. Brown sausage in oil 6–8 minutes. Remove.
2. Sauté onion and garlic 3 minutes. Add tomatoes and broth; return sausage.
3. Add GF noodles and simmer until al dente (follow package timing, usually 8–10 minutes).
4. Stir in cheeses and heat through. Season to taste.
5. Serve warm.

How to Serve It

Top with basil and extra cheese. Use glass meal prep containers for leftovers; GF pasta can firm up—add a splash of broth when reheating.

17. French Onion–Style Lasagna Soup with Italian Sausage

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Caramelized onions and gruyère bring French onion notes to lasagna soup with Italian sausage. The result is sweet-savory layers and a nutty cheese top.

Ingredients

• 1 lb Italian sausage
• 2 tbsp butter
• 3 large onions, thinly sliced
• 3 cloves garlic, minced
• 28 oz crushed tomatoes
• 4 cups beef broth
• 8 oz lasagna noodles, broken
• 1 cup shredded gruyère or Swiss
• 1 tsp thyme

Instructions

1. Melt butter and slowly caramelize onions over medium-low heat, 25–30 minutes.
2. Brown sausage in a separate pan, remove.
3. Add garlic to onions for 1 minute, then tomatoes and beef broth. Add thyme and sausage.
4. Simmer 10 minutes, add noodles and cook until tender.
5. Stir in gruyère to melt. Serve with extra caramelized onions.

How to Serve It

Top with toasted baguette slices and extra gruyère. Store in airtight containers; reheat gently.

18. Lemon & Herb Bright Lasagna Soup with Italian Sausage

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A lighter, fresher take with lemon zest and plenty of parsley. The citrus cuts through richness, making this great for spring evenings.

Ingredients

• 1 lb Italian sausage
• 1 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 28 oz crushed tomatoes
• 4 cups chicken broth
• 8 oz lasagna noodles, broken
• Zest and juice of 1 lemon
• 1/2 cup chopped parsley
• Salt and pepper

Instructions

1. Brown sausage in oil, remove. Sauté onion and garlic 3 minutes.
2. Add tomatoes, broth, and sausage. Simmer 10 minutes.
3. Add noodles and cook until al dente.
4. Stir in lemon zest, lemon juice, and parsley. Adjust seasoning.
5. Serve with extra parsley and lemon wedge.

How to Serve It

Serve with a crisp salad and chilled white wine. Store in airtight containers.

19. Roasted Red Pepper & Basil Lasagna Soup with Italian Sausage

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Roasted red peppers add sweet smokiness that pairs wonderfully with sausage. Basil keeps the profile bright and aromatic.

Ingredients

• 1 lb Italian sausage
• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 roasted red peppers, sliced (jarred or homemade)
• 28 oz crushed tomatoes
• 4 cups chicken broth
• 8 oz broken lasagna noodles
• 1/2 cup shredded mozzarella
• Fresh basil

Instructions

1. Brown sausage; remove. Sauté onion and garlic 3 minutes.
2. Add roasted red peppers, crushed tomatoes, and broth. Return sausage.
3. Simmer 10 minutes. Add noodles and cook until al dente.
4. Stir in mozzarella until melted. Garnish with basil.

How to Serve It

Serve with a drizzle of olive oil and basil leaves. Store in glass meal prep containers.

20. Beer-Braised Lasagna Soup with Italian Sausage

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Braising with a malty beer deepens the savory notes for a hearty bowl with character. Use an amber ale for best results.

Ingredients

• 1 lb Italian sausage
• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 cup amber ale or lager
• 28 oz crushed tomatoes
• 3 cups beef broth
• 8 oz lasagna noodles, broken
• 1/2 cup grated Parmesan
• Fresh parsley

Instructions

1. Brown sausage in oil and remove. Sauté onion and garlic 3 minutes.
2. Pour in beer and simmer 2–3 minutes to reduce alcohol.
3. Add tomatoes, beef broth, and sausage. Simmer 10 minutes.
4. Add noodles and cook until al dente. Stir in Parmesan.
5. Serve garnished with parsley.

How to Serve It

Pair with beer and crusty bread. Store in airtight containers for up to 4 days.

21. Cheesy Ricotta Swirl Lasagna Soup with Italian Sausage

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Rich ricotta swirled into the soup creates luscious pockets of creaminess in every spoonful. The sausage remains the savory backbone.

Ingredients

• 1 lb Italian sausage
• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 28 oz crushed tomatoes
• 4 cups chicken broth
• 8 oz lasagna noodles, broken
• 1 cup ricotta cheese
• 1 cup shredded mozzarella
• Zest of 1 lemon (optional)

Instructions

1. Brown sausage and set aside. Sauté onion and garlic 3 minutes.
2. Add tomatoes, broth, and sausage. Simmer 10 minutes.
3. Add noodles and cook until al dente.
4. Stir in mozzarella. Serve with spoonfuls of ricotta swirled into each bowl.
5. Sprinkle lemon zest if using.

How to Serve It

Pair with a green salad. Store in airtight containers; add fresh ricotta when reheating for best texture.

22. Smoky Chipotle Lasagna Soup with Italian Sausage

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Smoky chipotle peppers add depth and a mild heat. This is a punchy, layered bowl for fans of smoky flavors paired with hearty sausage.

Ingredients

• 1 lb Italian sausage
• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1–2 tbsp adobo sauce from chipotles (to taste)
• 28 oz crushed tomatoes
• 4 cups chicken broth
• 8 oz lasagna noodles, broken
• 1/2 cup shredded cheddar or mozzarella
• Fresh cilantro and lime wedges

Instructions

1. Brown sausage; remove. Sauté onion and garlic 3 minutes.
2. Stir in adobo sauce, tomatoes, and broth. Return sausage and simmer 10 minutes.
3. Add noodles and cook until tender. Stir in cheese to melt.
4. Serve with cilantro and lime.

How to Serve It

Accompany with tortilla chips and avocado slices. Store in airtight containers.

23. Herbed Goat Cheese Lasagna Soup with Italian Sausage

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A tangy goat cheese dollop adds a creamy, herbaceous finish that brightens the tomato-sausage base. Great when you want a slightly tang-forward profile.

Ingredients

• 1 lb Italian sausage
• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 28 oz crushed tomatoes
• 4 cups chicken broth
• 8 oz lasagna noodles, broken
• 4 oz goat cheese, softened
• 1 tbsp chopped chives
• 1 tsp dried thyme

Instructions

1. Brown sausage and set aside. Sauté onion and garlic 3 minutes.
2. Add tomatoes, broth, thyme, and sausage. Simmer 10 minutes.
3. Add noodles and cook until al dente.
4. Stir to combine and serve with a spoonful of goat cheese and chives.

How to Serve It

Serve with a lemony arugula salad. Store in airtight containers; add fresh goat cheese when reheating.

24. Italian Sausage & Kale Lasagna Soup (Healthy Greens)

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Kale adds color and nutrition while keeping the soup hearty. It holds up well and gives the bowl a satisfying chew that balances soft noodles and sausage.

Ingredients

• 1 lb Italian sausage
• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 28 oz crushed tomatoes
• 4 cups chicken broth
• 8 oz lasagna noodles, broken
• 4 cups chopped kale, stems removed
• 1/2 cup grated Parmesan
• Salt & pepper

Instructions

1. Brown sausage in pot; remove. Sauté onion and garlic 3 minutes.
2. Add tomatoes, broth, and sausage. Simmer 10 minutes.
3. Add noodles and cook until nearly tender. Stir in kale and cook 3–4 minutes until wilted.
4. Add Parmesan and serve.

How to Serve It

Finish with lemon zest and extra Parmesan. Store in airtight containers for 3–4 days.

25. Garlic Lovers’ Lasagna Soup with Italian Sausage

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If garlic is your love language, this one layers roasted and fresh garlic for intense aroma and flavor that complements the sausage well.

Ingredients

• 1 lb Italian sausage
• 1 tbsp olive oil
• 6 cloves garlic, minced (plus 6 roasted cloves)
• 1 onion, diced
• 28 oz crushed tomatoes
• 4 cups chicken broth
• 8 oz lasagna noodles, broken
• 1/2 cup shredded mozzarella
• Fresh parsley

Instructions

1. Roast 6 garlic cloves at 400°F for 20 minutes until caramelized.
2. Brown sausage in pot; remove. Sauté onion and minced garlic 3 minutes.
3. Add roasted garlic, tomatoes, and broth; return sausage. Simmer 10 minutes.
4. Add noodles and cook until al dente. Stir in mozzarella.
5. Serve garnished with parsley.

How to Serve It

Serve with garlic bread and roasted vegetables. Store in airtight containers for up to 4 days.

26. Pesto Swirl Lasagna Soup with Italian Sausage

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A swirl of basil pesto adds a fresh pop and herbal complexity. It pairs beautifully with the savory sausage and tomato base.

Ingredients

• 1 lb Italian sausage
• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 28 oz crushed tomatoes
• 4 cups chicken broth
• 8 oz lasagna noodles, broken
• 1/3 cup basil pesto
• 1/2 cup shredded mozzarella
• Toasted pine nuts for garnish

Instructions

1. Brown sausage and set aside. Sauté onion and garlic 3 minutes.
2. Add tomatoes, broth, and sausage; simmer 10 minutes.
3. Add noodles and cook until tender. Stir in pesto and mozzarella.
4. Serve topped with pine nuts.

How to Serve It

Garnish with extra basil and pine nuts. Store in airtight containers.

27. Sun-Dried Tomato & Spinach Lasagna Soup with Italian Sausage

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Sun-dried tomatoes concentrate sweet-tart flavor and pair nicely with spinach and sausage. This version is colorful and tangy.

Ingredients

• 1 lb Italian sausage
• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1/2 cup chopped sun-dried tomatoes
• 28 oz crushed tomatoes
• 4 cups chicken broth
• 8 oz lasagna noodles, broken
• 3 cups baby spinach
• 1/2 cup grated Parmesan

Instructions

1. Brown sausage; remove. Sauté onion and garlic 3 minutes; add sun-dried tomatoes.
2. Add tomatoes, broth, and sausage; simmer 10 minutes.
3. Add noodles and cook until al dente. Stir in spinach and Parmesan.
4. Serve warm with extra Parmesan.

How to Serve It

Serve with a side of marinated olives and crusty bread. Store in glass meal prep containers.

28. Mediterranean Lemon-Oregano Chicken Sausage Lasagna Soup (Hybrid)

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Use Italian-style chicken sausage for a lighter protein while keeping lemon and oregano for a Mediterranean twist. The bowl feels fresh yet comforting.

Ingredients

• 1 lb Italian chicken sausage, casings removed
• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• 1 tsp dried oregano
• 28 oz crushed tomatoes
• 4 cups chicken broth
• 8 oz lasagna noodles, broken
• 1/2 cup shredded mozzarella

Instructions

1. Brown chicken sausage in pot, 5–6 minutes. Remove.
2. Sauté onion and garlic 3 minutes. Add lemon zest and oregano.
3. Add tomatoes, broth, and sausage; simmer 10 minutes.
4. Add noodles and cook until al dente. Stir in mozzarella and lemon juice.
5. Serve garnished with extra oregano.

How to Serve It

Pair with Greek salad and pita. Store in airtight containers.

29. Chocolate-Chile Mole Lasagna Soup with Italian Sausage (Bold Fusion)

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A bold fusion: a hint of unsweetened cocoa and mild chile adds complexity and warmth. The sausage anchors the exotic spice blend in a comforting broth.

Ingredients

• 1 lb Italian sausage
• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp unsweetened cocoa powder
• 1 tsp mild chili powder or ancho chile
• 28 oz crushed tomatoes
• 4 cups chicken broth
• 8 oz broken lasagna noodles
• 1/2 tsp ground cinnamon
• Fresh cilantro for garnish

Instructions

1. Brown sausage and set aside. Sauté onion and garlic 3 minutes.
2. Add cocoa, chili powder, and cinnamon; stir 1 minute to bloom spices.
3. Add crushed tomatoes and broth; return sausage and simmer 10 minutes.
4. Add noodles and cook until tender. Adjust seasoning.
5. Serve topped with cilantro.

How to Serve It

Pair with roasted vegetables or cornbread for contrast. Store in airtight containers for up to 4 days.

You now have 29 ways to enjoy lasagna soup with Italian sausage — from quick Instant Pot bowls to slow-simmered, creamy, spicy, and even vegetarian-friendly takes. Save or pin this list so you can rotate recipes through weeknight dinners, meal prep, or weekend feasts. Which version are you trying first — the classic, the spicy arrabbiata, or the creamy Tuscan? Share this with friends or family who love big-flavor soups.

If you're stocking up for these recipes, a reliable Dutch oven makes one-pot soups easy and evenly cooked. Enjoy the cooking, and don’t forget to pin your favorites for later.