This Creamy Lasagna Soup with Italian Sausage & Spinach takes everything people love about traditional lasagna and turns it into an easy, comforting soup.
Savory Italian sausage, tomatoes, garlic, herbs, tender lasagna noodles, and fresh spinach simmer together in a rich tomato broth. A touch of cream makes the soup velvety, while ricotta, mozzarella, and Parmesan add the cheesy flavor you expect from classic lasagna.
It is a perfect recipe for chilly fall evenings when you want something hearty and comforting without assembling an entire baked lasagna.
Why You Will Love This Recipe
This soup delivers classic lasagna flavor with much less work.
You do not need to layer pasta, sauce, and cheese or wait for a casserole to bake. Everything comes together in one pot.
Italian sausage adds plenty of savory flavor, while spinach brings freshness and color.
The creamy tomato broth makes the soup rich and comforting without becoming too heavy.
It is also easy to customize, great for family dinners, and delicious with crusty bread or garlic toast.
Ingredients
For the Soup:
- 1 lb Italian sausage, mild or spicy
- 1 tablespoon olive oil, if needed
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) diced tomatoes
- 5 cups chicken broth
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes, optional
- 8 lasagna noodles, broken into bite-size pieces
- 4 cups fresh baby spinach
- ¾ cup heavy cream
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
For the Cheese Topping:
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil or parsley for garnish
🍳 Step-by-Step Masterclass Instructions
Step 1: Brown the Italian Sausage
Heat a large Dutch oven or soup pot over medium-high heat.
Add the Italian sausage and cook for approximately 6–8 minutes, breaking it into small pieces with a wooden spoon.
Continue cooking until browned and no longer pink.
If there is a large amount of excess grease, carefully drain some of it.
Masterclass Tip: Let the sausage sit against the hot pan for short periods before stirring. This helps it develop browned edges and deeper flavor.
Step 2: Cook the Onion
Add the diced onion to the pot.
Cook for approximately 3–4 minutes, stirring occasionally, until softened.
If the pot seems dry, add a small amount of olive oil.
Step 3: Add the Garlic and Tomato Paste
Stir in the minced garlic and cook for about 30 seconds.
Add the tomato paste and cook for another 1–2 minutes.
Stir constantly so it does not burn.
Masterclass Tip: Cooking the tomato paste briefly deepens its flavor and removes the raw tomato taste.
Step 4: Build the Soup Base
Pour in the crushed tomatoes, diced tomatoes, and chicken broth.
Add the Italian seasoning, basil, oregano, crushed red pepper if using, salt, and black pepper.
Stir well.
Bring the soup to a gentle boil.
Step 5: Add the Lasagna Noodles
Break the lasagna noodles into smaller pieces and add them directly to the soup.
Reduce the heat to medium and simmer for approximately 10–12 minutes, stirring occasionally.
Cook until the noodles are tender but still slightly firm.
Masterclass Tip: Stir regularly so the pasta does not stick together or settle on the bottom of the pot.
Step 6: Add the Spinach
Once the pasta is nearly cooked, add the fresh spinach.
Stir for about 1–2 minutes until wilted.
The spinach should stay bright green rather than becoming overcooked.
Step 7: Make the Soup Creamy
Reduce the heat to low.
Slowly stir in the heavy cream.
Let the soup warm gently for about 2–3 minutes.
Do not let it boil aggressively after adding the cream.
Taste and adjust the seasoning if needed.
Step 8: Prepare the Cheese Mixture
In a small bowl, combine the ricotta with half of the Parmesan.
Mix until creamy.
You can also add a little black pepper or chopped basil.
Step 9: Assemble the Bowls
Ladle the hot lasagna soup into serving bowls.
Add a spoonful of the ricotta mixture to each bowl.
Top with shredded mozzarella and the remaining Parmesan.
The heat from the soup will begin melting the cheese.
Step 10: Finish and Serve
Garnish with fresh basil or parsley.
Serve immediately with crusty bread or garlic bread.
The finished soup should be rich, creamy, cheesy, tomato-forward, and packed with tender pasta, sausage, and spinach.
🔒 Storage & Reheating Tips
Refrigerator: Store cooled soup in an airtight container for up to 3–4 days.
Important pasta tip: The lasagna noodles will continue absorbing broth as the soup sits. For the best make-ahead result, cook and store the pasta separately, then add it when reheating.
Stovetop reheating: Reheat gently over medium-low heat. Add a splash of chicken broth if the soup has become too thick.
Microwave: Reheat individual portions in short intervals, stirring between each one, until thoroughly hot.
Freezer: For the best texture, freeze the soup without the pasta, cream, or cheese topping for up to 2 months. Thaw, reheat, then add freshly cooked pasta and cream.
Make-ahead tip: The tomato-sausage soup base can be prepared a day ahead and refrigerated. Add the noodles, spinach, and cream when ready to serve.
