Chicken Sausage Lasagna Soup

This one-pot lasagna tastes just like the traditional version, without all the work! A delicious Italian classic made in a fraction of the time!
Course Dinner, Entree
Cuisine American, Italian
Keyword Chicken Sausage, Lasagna
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 Servings
Calories 416 kcal
Author Holly Sander


For The Soup:

  • 2 tablespoons olive oil
  • 1 package al fresco Sweet Italian Chicken Sausage sliced (or use two for even more protein)
  • 1 large onion, chopped
  • 5 garlic cloves, minced
  • 2 bay leaves
  • ¼ cup fresh parsley chopped (more for garnish)
  • 1/2 cup fresh basil chopped (more for garnish)
  • 1 tablespoon dried oregano
  • ¼ teaspoon Crushed pepper flakes (more if you like a kick)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 colored peppers, chopped (I used red and yellow)
  • 4 cups of chicken stock *see note
  • 24 ounces marinara sauce
  • 8 ounces dried lasagna noodles (about 8 noodles broken into 1-2 inch pieces (gluten free, whole wheat or regular noodles)
  • ¼ cup half and half
  • 4 tablespoons grated Parmesan cheese
  • Shredded mozzarella for topping

Ricotta Cheese Topping:

  • 1/8 teaspoon nutmeg optional
  • 1 cup Ricotta cheese
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons fresh parsley chopped
  • 2 tablespoons fresh basil chopped


  1. Add olive oil and sausage to a large soup pot and cook/brown 2-3 minutes a side on medium high heat. Then remove from the pan and set aside.

  2. Add onions (and a little more olive oil if needed) to the pan and saute 4 minutes.

  3. Stir in the garlic, bay leaves, parsley, basil, oregano, crushed red pepper flakes, salt & pepper, and red and yellow peppers.  Cook for another minute.  

  4. Stir in the chicken stock and marinara and bring to a boil.  

  5. Now stir in pieces of lasagna and cook for 10 minutes, stirring occasionally. 

  6. Add chicken sausage, half and half, and Parmesan cheese.  Cook for 4-6 more minutes or until pasta is al dente (It will keep cooking in the pan as it sits there waiting to be served.)

  7. While the pasta cooks mix together ricotta cheese, Parmesan cheese, nutmeg, parsley and basil.

  8. To serve, ladle soup into bowls and top each one with a bit of shredded mozzarella and a good dollop of the cheesy ricotta mixture.  Finish with some fresh chopped basil and or parsley.

Recipe Notes