You want lasagna. The cozy, cheesy, soul-warming kind. But who has three hours to layer noodles and babysit a bechamel on a Wednesday? I know I don’t.
That’s why this Italian Sausage & Bell Pepper Lasagna Soup is my secret weapon. It’s all the flavor of a Sunday dinner, but it’s ready in under an hour. We’re talking one pot, minimal fuss, and maximum happy faces around your table. If you love a creamy, cheesy version, you have to try this incredibly smooth and creamy White Cheddar Italian Lasagna Soup next.
This recipe is a busy cook’s dream. It’s hearty, packed with spicy sausage and sweet peppers, and so forgiving. Let’s get your weeknight dinner game back on track.
Recipe Overview
- Cuisine: Italian-American
- Category: Soup / One-Pot Meal
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6 hearty bowls
Ultimate Guide to Italian Sausage & Bell Pepper Lasagna Soup
This isn’t just another soup recipe. This is your ticket to a stress-free, flavor-packed dinner. Forget the complicated layers.
We’re making a one-pot wonder that delivers everything you love. You get the savory sausage, the tender pasta, the rich tomato broth, and that iconic trio of cheeses.
It all simmers together in one pot. The result? A big, bubbling pot of comfort that feels like a hug. It’s fast, it’s easy, and it’s absolutely foolproof. This guide gives you all my busy-cook tips to make it perfect every single time.
Italian Sausage & Bell Pepper Lasagna Soup Recipe
The Simple Ingredients
Let’s Get Cooking! (The Step-by-Step)
Notes
Enjoy your homemade Italian Sausage & Bell Pepper Lasagna Soup Recipe!
Nutrition Information
The Simple Ingredients
I love this list. Most of it is probably in your kitchen right now. The rest is an easy grab at the store. No fancy, hard-to-find items here!
- 1 lb Italian sausage (hot or mild, your choice!)
- 1 tbsp olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 1 (24-oz) jar of your favorite marinara sauce
- 4 cups chicken broth
- 1 (14.5-oz) can diced tomatoes, with their juices
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp crushed red pepper flakes (optional, for heat)
- 8-10 lasagna noodles, broken into bite-sized pieces
- 1/2 cup heavy cream or half-and-half
- Salt and black pepper to taste
For the Cheesy Topping (The Best Part!):
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Fresh basil or parsley for garnish (if you have it!)
Let’s Get Cooking! (The Step-by-Step)
Ready? Grab your biggest soup pot or Dutch oven. This is where the magic happens. Follow these steps and you really can’t go wrong.
- Brown the sausage. Heat your large pot over medium-high heat. Add the sausage (casings removed). Cook it, breaking it up with your spoon, until it’s nicely browned and cooked through. This takes about 5-7 minutes. Use a slotted spoon to take the sausage out and put it on a plate for now.
- Cook the veggies. In that same pot, add the olive oil. Toss in the onion and bell peppers. Cook them for about 5 minutes, until they start to get soft. Now add the garlic and cook for just 1 more minute until it smells amazing.
- Build the soup base. Pour the marinara sauce, chicken broth, and diced tomatoes into the pot. Stir in the oregano, basil, and red pepper flakes. Bring everything to a gentle boil.
- Add the pasta and sausage. Once boiling, stir in the broken lasagna noodles and the cooked sausage. Lower the heat to a simmer. Let it cook, uncovered, for about 15-20 minutes. Stir it occasionally so the noodles don’t stick. The soup is ready when the pasta is tender.
- Make it creamy. Turn off the heat. Stir in the heavy cream. This gives the broth a rich, velvety texture that mimics lasagna sauce. Taste it! Add salt and pepper until it’s just right for you.
- Mix the cheese topping. While the soup simmers, mix the ricotta and Parmesan cheese together in a small bowl. This is your flavor bomb waiting to happen.
- Serve and devour! Ladle the hot soup into bowls. Top each one with a big dollop of the ricotta-Parmesan mix. Sprinkle a handful of shredded mozzarella on top. Watch it melt into gooey perfection. Garnish with fresh herbs if you like.
What to Serve With This Dish
This soup is a full meal in a bowl. But if you want to round it out, keep it simple. No extra multi-pot projects needed!
A baguette or some garlic bread is perfect for dipping. A simple green salad with Italian dressing works great. Or just some crackers on the side. Easy does it.
Make This Recipe Your Own (Quick Swaps)
This recipe is your playground. Use what you have and what you love. Here are my favorite easy swaps.
No lasagna noodles? Use any short pasta like mafalda, rotini, or even broken spaghetti. Use ground beef or turkey instead of sausage. Just add a pinch more Italian seasoning. If you’re a fan of bold, spicy flavors, you’ll adore this zesty and spicy lasagna soup with an Italian kick.
Want it lighter? Swap the heavy cream for whole milk. Use a low-fat ricotta. It will still be delicious. Need it gluten-free? Use your favorite GF lasagna noodles and check your broth labels.
How to Store Leftovers (If You Have Any!)
This soup saves like a dream. Let it cool completely, then put it in an airtight container. It keeps in the fridge for 3-4 days.
The noodles will soak up broth as it sits. When you reheat it, just add a splash of water or broth to loosen it up. You can freeze it for up to 3 months, but note the pasta may get a bit softer.
NUTRITION INFORMATION
- Calories: ~580
- Carbohydrates: 42g
- Protein: 28g
- Fat: 34g
- Saturated Fat: 15g
- Fiber: 4g
- Sugar: 10g
- Note: This is an estimate per serving. Values can change based on your specific ingredients and swaps.
FREQUENTLY ASKED QUESTIONS
Can I make this in a slow cooker?
Yes! Brown the sausage and cook the veggies first. Then add everything except the pasta, cream, and cheese to the slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4. 30 minutes before serving, stir in the pasta and cream. Cook until pasta is tender, then top with cheese. For a truly effortless comfort meal, try this dedicated Crockpot Lasagna Soup recipe designed for the slow cooker from start to finish.
My soup got too thick. What do I do?
No problem! This happens, especially with leftovers. Just add more broth or water, a little at a time, when you reheat it until it’s the consistency you like.
Can I skip the ricotta cheese?
You can, but it really makes it taste like lasagna! If you must, try a scoop of cottage cheese blended smooth, or just use extra mozzarella and Parmesan.
See? I told you we could get lasagna flavor without the lasagna work. This soup is your weeknight hero, waiting to be made.
It’s the perfect solution for a crazy day. It’s cozy enough for a weekend, but fast enough for any Tuesday. Go try this and win back your weeknight!
Let me know how it goes by leaving a comment and rating below! Tell me what swaps you made. I love hearing from you!
