One-Pot Creamy Lasagna Soup With Italian Sausage – Rich, and Easy

If you love the flavor of classic lasagna but want something faster and easier, this Creamy Lasagna Soup hits the sweet spot. It’s hearty, creamy, and full of savory Italian sausage, tender pasta, and a tomato-rich broth. Everything cooks in one pot, so cleanup is painless.

The texture is velvety, the flavor is bold, and the whole thing comes together in under an hour. It’s the kind of meal that makes a chilly evening feel a little warmer.

Why This Creamy Lasagna Soup Recipe Works

• One pot, big flavor: Browning sausage in the same pot builds a flavorful base, then onions, garlic, and tomato paste deepen it.
• Balanced creaminess: A touch of cream and a dollop of ricotta give the soup that cheesy lasagna feel without weighing it down.
• Smart pasta method: Breaking lasagna noodles into the pot lets them cook in the broth, absorbing flavor and thickening the soup naturally.
• Layered seasoning: Italian seasoning, fennel, and fresh basil add aromatic depth, while Parmesan ties it all together.
• Flexible and forgiving: You can swap in ground turkey, use gluten-free noodles, or adjust the heat level without losing the essence.

Shopping List for Creamy Lasagna Soup

• Italian sausage: 1 pound (mild or hot), casings removed
• Olive oil: 1–2 tablespoons (if needed)
• Yellow onion: 1 medium, diced
• Garlic: 4 cloves, minced
• Tomato paste: 2 tablespoons
• Crushed tomatoes: 1 can (28 ounces)
• Chicken or vegetable broth: 6 cups
• Lasagna noodles: 8–10 sheets, broken into bite-size pieces
• Italian seasoning: 2 teaspoons
• Fennel seeds (optional): 1/2 teaspoon, lightly crushed
• Red pepper flakes (optional): 1/4 teaspoon
• Baby spinach: 2 cups, loosely packed
• Heavy cream: 1/2 cup
• Whole-milk ricotta: 1 cup
• Parmesan cheese: 1/2 cup, finely grated (plus more for serving)
• Fresh basil: 1/4 cup, chopped
• Salt and black pepper: To taste

How to Make Creamy Lasagna Soup

1. Brown the sausage: Heat a large pot or Dutch oven over medium-high. Add the sausage and cook, breaking it up with a spoon, until browned and no longer pink, about 6–8 minutes.If there’s excess fat, spoon off all but 1 tablespoon.
2. Sauté the aromatics: Add the onion with a pinch of salt. Cook 4–5 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.
3. Build the base: Stir in the tomato paste and cook 1 minute to caramelize it slightly.Add Italian seasoning, fennel seeds, and red pepper flakes. Stir to coat the sausage and onions.
4. Add liquids: Pour in the crushed tomatoes and broth. Stir, scraping up any browned bits from the bottom of the pot.Bring to a gentle boil.
5. Cook the pasta: Add the broken lasagna noodles. Reduce heat to a lively simmer and cook 10–12 minutes, stirring occasionally so the noodles don’t stick, until al dente.
6. Make it creamy: Lower the heat. Stir in the heavy cream and Parmesan.Simmer 2–3 minutes to thicken slightly. Add the spinach and cook just until wilted.
7. Finish with ricotta and basil: Taste and season with salt and pepper. Stir in half the ricotta and all the basil.Reserve the remaining ricotta for topping.
8. Serve: Ladle into bowls and top with a spoonful of ricotta and extra Parmesan. Add a grind of black pepper and a drizzle of olive oil if you like.

Storage Instructions for Creamy Lasagna Soup

• Refrigerator: Store in airtight containers for up to 4 days. The noodles will continue to soften, which many people love.
• Separate storage tip: For firmer noodles, cook them separately and store them apart from the soup.Combine when reheating.
• Freezer: Freeze without the noodles for best texture, up to 3 months. Add freshly cooked pasta when reheating.
• Reheating: Warm gently on the stove over medium-low, adding a splash of broth or water to loosen. Avoid boiling to prevent curdling.

Why This Creamy Lasagna Soup is Good for You

• Protein-rich: Italian sausage supplies satisfying protein, which helps keep you full.
• Lycopene and greens: Tomatoes provide lycopene, and spinach adds iron and vitamins A and K.
• Balanced comfort:</-strong> Cream and cheese give comfort-food appeal, while broth and vegetables keep it lighter than a traditional layered lasagna.
• Customizable nutrition: You can swap in turkey sausage, add more greens, or use whole wheat noodles to boost fiber.

Common Mistakes to Avoid

• Overcooking the noodles: They soften quickly in hot soup.Aim for al dente and remember they’ll continue to absorb liquid as the soup sits.
• Skipping the tomato paste step: Briefly toasting tomato paste deepens the flavor. Don’t just toss it in raw.
• Adding dairy too early: Cream and ricotta should go in at the end over low heat to prevent separating.
• Under-seasoning: Taste after adding cream and cheese. Salt levels change, and a final seasoning pass brings everything together.
• Not stirring the pasta: Noodles can clump.Stir several times during the first few minutes of cooking.

Recipe Variations of Creamy Lasagna Soup

• Turkey or chicken sausage: A leaner option that still brings great flavor.
• Vegetarian version: Use meatless Italian sausage or swap in mushrooms and zucchini. Choose vegetable broth.
• Gluten-free:</-strong> Use gluten-free lasagna noodles and check labels on sausage and broth.
• Extra cheesy: Stir in shredded mozzarella at the end for a stretchy finish.
• Herb-forward: Add chopped fresh oregano and thyme with the basil for a garden-fresh twist.
• Vodka splash: Add 2 tablespoons of vodka with the tomatoes for subtle sophistication (cook 2 minutes before adding broth).
• Heat lovers: Use hot Italian sausage and bump up the red pepper flakes.
• Veg boost: Add diced carrots and celery with the onion, or stir in peas near the end.

FAQ

Can I use a different pasta shape?

Yes. Mafalda, bowties, or broken sheets of regular pasta all work.

Adjust cooking time so they’re just al dente.

What if I don’t have ricotta?

Use cottage cheese blended until smooth, or add extra Parmesan and a splash more cream. Mascarpone also works for a rich finish.

How do I keep the soup from getting too thick?

Keep extra broth on hand. As the pasta sits, it absorbs liquid.

Add 1/2–1 cup when reheating or right before serving if needed.

Is this spicy?

It can be. Mild sausage keeps it gentle. For heat, choose hot sausage and add red pepper flakes to taste.

Can I make it ahead?

Yes, but for best texture, cook the noodles separately and add them when serving.

The broth base tastes even better the next day.

What pot should I use?

A heavy Dutch oven or large soup pot (at least 5–6 quarts) works best. It distributes heat evenly and reduces scorching.

Can I omit the cream?

You can. The soup will be more tomato-forward.

Stir in a little extra ricotta or a pat of butter for body if skipping cream.

How do I crush fennel seeds?

Use a mortar and pestle or the bottom of a pan to lightly crack them. Crushing releases aroma without overpowering the soup.

Wrapping Up

This One-Pot Creamy Lasagna Soup with Italian Sausage brings all the cozy lasagna flavors with a fraction of the work. It’s weeknight-easy, comforting, and endlessly adaptable.

Keep it simple, pile on the ricotta, and enjoy a bowl that tastes like a hug. Save the leftovers—tomorrow’s lunch might be even better.