The very first time I made this Lasagna Soup, my entire kitchen smelled like a cozy Italian restaurant, the kind where the windows fog up from simmering pots and someone is always grating fresh cheese in the corner. I remember stirring the pot and realizing how comforting it felt to bring the flavors of a classic lasagna into a single bubbling bowl. Everything—from the sizzle of the Italian sausage to the warmth of the tomato broth—made me fall in love with this recipe instantly. It’s now one of my favorite cold-weather dishes, and every time I make it, it feels like wrapping myself in a warm, delicious hug.
Why You’ll Love This Recipe
What you’ll love most about this Lasagna Soup is that it gives you the rich, hearty, cheesy flavor of a traditional lasagna without any of the fuss of layering noodles or waiting forever for it to bake. You get everything you crave—creamy ricotta, savory sausage, tender pasta, and loads of herbs—in a bowl that’s shockingly easy to prepare. If you want comfort food that still feels special but doesn’t require hours in the kitchen, this soup will become your new favorite too.
Ingredients
- 1 lb Italian sausage
- 14 oz can tomato sauce
- 14 oz can diced tomatoes
- 4 cups chicken broth
- 1 ½ cups water
- 10 oz bowtie pasta
- 2 tbsp minced garlic
- 1 tsp Italian seasoning
- 1 tsp onion powder
- 1 tsp steak seasoning
- ½ tsp paprika
- ½ tsp ground black pepper
- ½ cup ricotta
- Parmesan & parsley (for topping)
After making this soup several times, I’ve learned that you can easily substitute the bowtie pasta for rotini, shells, or even broken lasagna noodles if you want a more traditional feel. Italian sausage can be swapped for ground turkey or beef, but the sausage gives the soup that unmistakable lasagna richness that I personally think makes a huge difference. If you love heat, try using hot Italian sausage instead of mild. And don’t skip the ricotta at the end—it melts into creamy perfection.
Equipment Needed
- Large soup pot or Dutch oven
- Wooden spoon
- Ladle
- Cutting board
- Measuring cups and spoons
- Cheese grater (for fresh Parmesan)
I’ve made this soup in both a Dutch oven and a regular soup pot, and while either works, the Dutch oven distributes the heat more evenly and helps develop deeper flavor. A wooden spoon is great for breaking up the sausage without scratching your pot. If you have a microplane or fine grater, it will make the Parmesan melt beautifully on top of the finished bowl. Nothing fancy is required, which is one reason I make this so often.
Step-by-Step Instructions
The first thing I do is brown the Italian sausage in my pot over medium heat. You’ll hear it sizzle right away, and the aroma starts filling the kitchen almost instantly. I like to let it cook undisturbed for a minute or two to get some crispy edges before breaking it apart. Once it’s browned, I stir in the garlic, and the smell becomes even better—like the start of every great Italian dish I’ve ever made.(See the next page below to continue…)