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This One Pot Lasagna Soup is a fresh, late-summer spin on the classic with sweet burst tomatoes, Italian sausage, tender noodles, and creamy Parmesan-ricotta. Finished with a vibrant pesto oil and fresh basil, it’s the perfect bridge between summer’s bounty and cozy fall cooking.
This recipe post is proudly sponsored by DeLallo. All thoughts and opinions are my own.
Table of Contents
Why You’ll Love this Lasagna Soup
- Fresh twist on the classic. Most lasagna soup recipes call for marinara sauce, however this recipe leans on fresh tomatoes for a lighter, fresher take.
- Hearty + satisfying. Every bowl is filling and comforting with a good dose of protein from the chicken sausage and ricotta.
- Perfect for the seasonal shift. It showcases late-summer tomatoes while delivering all the cozy comfort you crave heading into fall. This Butter Bean Stew has similar transitional qualities.
- Weeknight-friendly. This lasagna soup recipe comes together in 1 pot for streamlined cooking. There are also a few make-ahead components.
This recipe is all about simple ingredients that deliver big flavor.
While juicy, sweet Sungold tomatoes are at their peak, I love utilizing them in soups/stews and salads. (They’re especially delicious in this Sungold Tomato Panzanella!)
Also, in place of broken up lasagna noodles (which you can absolutely use), I love using DeLallo Mafaldini Pasta, which resembles mini lasagna noodles.
The ribbon-like shape and ruffled edges make it the perfect pasta for capturing chunky sauces and broths.
For more satisfying soup recipes that still celebrate the bright flavors of summer, check out my Tomato and Red Pepper Soup, Creamy Tomato-Basil Soup, and Corn Chowder.
The Ingredients
- Sungold tomatoes: The star of the broth. Sungolds are especially sweet and juicy, and cook down into a beautifully jammy tomato base. If you can’t find them, use mixed-color cherry tomatoes instead.
- Tomato Paste: Concentrates the tomato flavor and adds richness to the broth. DeLallo Tomato Paste is a pantry staple in my house because it’s double-concentrated and made from 100% Italian Tomatoes. You also can’t beat the squeeze bottle with a resealable screw-cap for freshness.
- Sausage: I like using chicken or turkey sausage, which adds plenty of savory flavor while keeping the soup a little lighter than traditional pork sausage. You can use mild, sweet, or spicy.
- Onion + garlic: Form the aromatic base of the broth.
- Dried oregano + red pepper flakes: This duo brings classic Italian flavor with a subtle kick of heat.
- Broth: Chicken or vegetable broth both work. I suggest low-sodium so you have more control over the seasoning.
- Noodles: Instead of broken up lasagna noodles, I love using DeLallo Mafaldini Pasta. The wide ribbon-like noodles with frilly edges resemble mini lasagna noodles and cook up perfectly al dente with a tender but yielding bite.
- Heavy cream: Just a splash rounds out the tomato broth and adds richness without making the soup overly creamy.
- Ricotta + Parmesan: Mixed together for a classic creamy topping that really drives home the lasagna flavor. I love how the ricotta mixture melts into each bowl.
- Pesto oil: Prepared pesto (I use DeLallo Pesto, which is made in Italy with exquisite ingredients for the freshest flavor) thinned with olive oil makes an easy, vibrant finishing drizzle. There’s just something magical about lasagna soup with pesto!
For a complete list of recipe ingredients and quantities, see the recipe card below.
The Directions
Step 1: Brown sausage
Heat olive oil in a Dutch oven or stockpot over medium. Add sausage, pressing it into a thin layer that covers the bottom of the pot. Cook, undisturbed, until golden brown on the bottom, about 5 minutes. Flip, break up into bite-size pieces, and cook until golden brown all over. Transfer to a bowl.
Step 2: Sauté aromatics
Add onion and sauté until soft, about 4 to 6 minutes. Add garlic and cook until fragrant.
Step 3: Mix in tomato paste, oregano, and red pepper flakes; cook until the tomato paste deepens in color, about 2 minutes.
Step 4: Cook down tomatoes
Add Sungold tomatoes and season mixture with salt and pepper. Cook until the tomatoes are very soft and easily burst, using the back of a wooden spoon or spatula to press the tomatoes until they break down.
Add sausage back to pot and stir to combine.
Cooking Tip
Let the tomatoes really cook down and become jammy before adding the broth. If you’re tomatoes aren’t quite broken down after simmering, add a splash of broth and use an immersion blender to partially blend the tomatoes.
Step 5: Boil noodles
Add the broth and bring to a boil over high heat. Stir in the noodles, reduce the heat and simmer until the noodles are tender and the broth has reduced slightly.
Recipe Tip
Keep in the mind the noodles will continue to absorb the broth as the soup sits. I like to boil the noodles just until al dente to avoid them becoming overly soft while the soup sits.
Step 6: Prepare ricotta mixture
Combine ricotta and Parmesan cheese in a medium bowl. Add a few grinds of black pepper and mix well.
If using pesto oil, combine pesto and olive oil in a small bowl and mix until smooth and thin enough to drizzle.
Step 7: Add cream and basil
Turn heat off the soup and stir in heavy cream and fresh basil. Taste and adjust seasonings as needed.
Step 8: Serve
Ladle the soup into shallow bowls and top with a large dollop of the ricotta mixture, drizzle of pesto oil, and extra fresh basil for garnish.
Recipe Variations
- Make it vegetarian: Skip the sausage and use vegetable broth instead of chicken broth. For protein, add 1 can of drained and rinsed small white beans (such as navy beans).
- Use a different tomato: If you can’t find Sungolds, mixed-color cherry or grape tomatoes work beautifully.
- Add some greens: Add a few handfuls of fresh baby spinach during the final few minutes of cooking.
- Make it gluten free: Use DeLallo Gluten Free Lasagna Noodles broken up into 1-inch pieces.
How to Store and Reheat
- To Store: Let the soup cool before transferring it to an airtight storage container. Refrigerate for up to 4 days. (The noodles will continue to absorb the broth as it sits, so expect leftovers to thicken.)
- Store toppings (ricotta and pesto oil) separately in the refrigerator and add them after reheating.
- To Reheat: Gently reheat on the stovetop or in the microwave, adding a splash of broth or water as needed to loosen the soup. If microwaving, heat in 30 second bursts, stirring in between, to promote even heating.
- To Freeze: The lasagna soup can be frozen for up to 3 months, however I do not suggest freezing the toppings. Prepare them fresh when you’re ready to thaw and reheat soup.
Serving Suggestions
I love serving this lasagna soup with a simple side salad and crusty bread for a balanced meal. Here are a few of my favorite options:
- Kale salad: To keep with the Italian theme, try my Cacio e Pepe-Inspired Kale and Fennel Caesar Salad.
- Cucumber salad: For a light, fresh, crunchy complement to the creamy soup, try any of my Cucumber Salad Recipes.
- Broccoli: My go-to warm veggie side is this simple Sautéed Broccoli. We make it at least once per week!
- Brussels sprouts: Try this Brussels Salad with pear and pecans, or raw and roasted Brussels Sprouts Salad.
More Vibrant Soups and Stews
Tuscan Tortellini and Tomato Soup
Creamy Tomato Basil Soup (Vegan)
Lemony Greek Chickpea Soup
One Pot Lasagna Soup (Vegetarian)
If you try this lasagna soup recipe, post a photo and tag #dishingouthealth so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Sungold Tomato Lasagna Soup
Equipment
- Dutch oven or large stock pot
- Mixing bowls
Ingredients
- 1 to 3 Tbsp. extra-virgin olive oil, divided
- 1 lb. raw chicken or turkey sausage, removed from casings (sweet, mild, or spicy)
- 1 yellow onion, diced
- 4 to 5 garlic cloves, minced
- 3 Tbsp. DeLallo tomato paste
- 1 tsp. dried oregano
- 1/4 tsp. crushed red pepper flakes (or more to taste)
- 1 lb. Sungold tomatoes, larger tomatoes halved (or mixed color cherry tomatoes)
- 1 tsp. kosher salt, or more to taste
- Freshly ground black pepper to taste
- 6 cups lower-sodium chicken broth
- 8 ounces (dry) DeLallo Mafaldini Pasta (or lasagna noodles broken into 1-inch pieces)
- 1 1/4 cups ricotta cheese (whole-milk or part skim)
- 1/3 cup grated Parmesan
- 1/2 packed cup torn fresh basil leaves, plus more for garnish
Pesto Oil (optional garnish)
- 2 Tbsp. DeLallo Pesto
- 1 to 2 Tbsp. extra-virgin olive oil
Instructions
- Brown Sausage: Heat 1 Tbsp. olive oil in a Dutch oven or other heavy-bottomed pot over medium. Add sausage, pressing it into a thin layer that covers the bottom of the pot. Cook, undisturbed, until golden brown on the bottom, about 5 minutes. Flip the sausage and break it up into bite-size pieces, then cook until golden brown all over, stirring occasionally, about 4 to 5 minutes more. Transfer sausage to a bowl.
- Sauté Aromatics: Add an extra drizzle of olive oil to the pot (if needed) so there is enough fat to lightly coat the bottom (you should have some residual fat from the sausage). Add onion and sauté until softened, about 4 to 5 minutes. Add the garlic and stir for 30 seconds to 1 minute, until fragrant.
- Build Broth: Add tomato paste, dried oregano, and red pepper flakes; cook, stirring to coat, until the tomato paste deepens in color, about 2 minutes. Add Sungold tomatoes and season mixture with kosher salt and a few grinds of black pepper. Cook until the tomatoes are very soft and easily burst, about 8 to 10 minutes. Use the back of a wooden spoon or spatula to press the tomatoes against the side of the pot until all the tomatoes are broken down and jammy.For a smoother broth: if the tomatoes haven't broken down, or you prefer a smoother consistency, add 1 to 2 cups of the broth and use an immersion blender to partially blend the tomato mixture. (I tested the soup with and without blending the tomatoes and enjoyed it equally both ways.)Add sausage back to pot and stir to combine.
- Boil Noodles: Add the chicken broth and bring to a boil over high heat. Stir in the noodles, reduce the heat and simmer, uncovered, stirring occasionally, until the noodles are tender and the broth has reduced slightly, about 15 to 20 minutes.
- Prepare Ricotta Mixture: While the soup simmers, combine the ricotta and Parmesan in a medium bowl. Add a few grinds of black pepper and mix well; set aside
- Mix Pesto Oil: Add pesto to a small bowl and gradually mix in olive oil until the consistency is thin enough to drizzle.
- Finish Soup: Once the soup has simmered and the noodles are tender, turn off heat and stir in heavy cream and fresh basil. Taste and adjust seasonings as needed. You may need a pinch more salt and/or extra red pepper flakes.
- Serve: Ladle the soup into shallow bowls and top with a large dollop of the ricotta mixture, drizzle of pesto oil, and extra fresh basil for garnish.
Notes
- To Store: Let the soup cool before transferring it to an airtight storage container. Refrigerate for up to 4 days. (The noodles will continue to absorb the broth as it sits, so expect leftovers to thicken.)
- Store toppings (ricotta and pesto oil) separately in the refrigerator and add them after reheating.
- To Reheat: Gently reheat on the stovetop or in the microwave, adding a splash of broth or water as needed to loosen the soup. If microwaving, heat in 30 second bursts, stirring in between, to promote even heating.
- To Freeze: The lasagna soup can be frozen for up to 3 months, however I do not suggest freezing the toppings. Prepare them fresh when you’re ready to thaw and reheat soup.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
