Who has time for a complicated dinner on a busy weeknight? I know I don’t. You want the cozy, cheesy goodness of lasagna without the hours of work. That’s where this Italian Sausage & Bell Pepper Lasagna Soup comes in.
It gives you all the flavor in a fraction of the time. We’re talking one pot, 30 minutes, and maximum comfort. Let’s get your weeknight dinner game back on track with this easy recipe, perfect alongside our Starbucks pumpkin cream cheese muffins for a complete meal.
Recipe Overview
- Cuisine: Italian-Inspired
- Category: Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 6
Your Go-To Guide for Italian Sausage & Bell Pepper Lasagna Soup
This is the only guide you need for a no-fuss, flavor-packed meal. I’ve tested this to make sure it’s fast, easy, and downright delicious.
We’re using smart shortcuts to get that classic lasagna taste. You get a rich tomato broth, savory sausage, and tender pasta. It’s a total crowd-pleaser.
Italian Sausage & Bell Pepper Lasagna Soup Recipe
The Simple Ingredients
PREPARATION
Notes
Enjoy your homemade Italian Sausage & Bell Pepper Lasagna Soup Recipe!
Nutrition Information
The Simple Ingredients
I love this list because it’s mostly pantry staples. You might already have most of this on hand!
- 1 lb Italian sausage (hot or mild), casings removed
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 bell peppers (any color), chopped
- 3 cloves garlic, minced
- 1 (24-ounce) jar of your favorite marinara sauce
- 4 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 8-10 lasagna noodles, broken into bite-sized pieces
- 1/2 cup heavy cream or half-and-half
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh basil or parsley for garnish (optional)
PREPARATION
Grab your big soup pot. This whole thing comes together in one vessel. Less cleanup is a major win in my book, just like when you make our crack chicken tater tot casserole.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the Italian sausage. Cook it for about 5-7 minutes, breaking it up with a spoon, until it’s nicely browned.
- Add the chopped onion and bell peppers to the pot. Cook for another 5 minutes, until the veggies start to soften. Stir in the minced garlic and cook for just one more minute until it’s fragrant.
- Pour in the marinara sauce, chicken broth, and the can of diced tomatoes. Add the dried basil and oregano. Give everything a good stir to combine.
- Bring the soup to a boil. Once boiling, stir in the broken lasagna noodles. Reduce the heat to a simmer and let it cook for about 10-12 minutes, or until the noodles are tender.
- Turn off the heat. Stir in the heavy cream. This step is non-negotiable for that creamy, rich texture.
- Now for the best part! Stir in most of the mozzarella and Parmesan cheese, saving a little for topping. Season with salt and pepper to your liking.
- Ladle the soup into bowls. Top with the reserved cheese and a sprinkle of fresh herbs if you’re feeling fancy. Dive in!
What to Serve With This Dish
This soup is a meal all by itself. But if you want to round it out, here are my go-to sides.
A simple green salad with a quick vinaigrette is perfect. Some crusty garlic bread is also a classic move for dipping.
It’s all about keeping the whole meal easy and satisfying.
Make This Recipe Your Own (Quick Swaps)
Don’t be afraid to tweak this based on what’s in your fridge. Cooking should be fun and flexible.
For a lighter version, use turkey Italian sausage. You can also swap the heavy cream for whole milk, though it will be a bit less rich.
No lasagna noodles? Use any short pasta you have, like mafalda or even rotini. It will work like a charm.
How to Store Leftovers (If You Have Any!)
This soup stores beautifully. Let it cool completely before transferring it to an airtight container.
It will keep in the fridge for up to 4 days. The noodles will soak up some broth, so just add a splash of water or broth when you reheat it.
NUTRITION INFORMATION
- Calories: ~520
- Protein: 24g
- Carbohydrates: 42g
- Fat: 28g
- Saturated Fat: 12g
- Fiber: 4g
- Sugar: 10g
*This is an estimate and can vary based on specific ingredients used.
For more cozy breakfast ideas to pair with your soup dinners, check out our fluffy pumpkin pancakes recipe.
FREQUENTLY ASKED QUESTIONS
Can I make this soup ahead of time?
Absolutely! You can make it a day ahead. Just wait to add the pasta until you reheat it, or it might get too soft.
Can I freeze this lasagna soup?
I don’t recommend it. The dairy and pasta don’t freeze and reheat well. It’s best enjoyed fresh or from the fridge.
My soup got too thick overnight. What do I do?
No problem! The pasta loves to drink the broth. Just add a bit more chicken broth or water when you reheat it. It will be good as new.
There you have it. A dinner solution that’s fast, fun, and packed with flavor. This soup is a guaranteed way to make a hectic evening feel a little more manageable.
Go make this and win your weeknight! Let me know how it turns out by leaving a comment and rating below!
