Italian Sausage & Bell Pepper Lasagna Soup Recipe

It’s 5:30 PM. You’re staring into the fridge. The family is hungry. And the idea of layering a lasagna feels like a project you just can’t tackle.

I get it. I live it. That’s why I’m obsessed with this Italian Sausage & Bell Pepper Lasagna Soup. It’s your favorite cozy casserole, transformed into a one-pot wonder you can have on the table in under an hour. If you love this style of deconstructed lasagna, you should also try this creamy Italian chicken lasagna soup for another hearty twist.

All the rich, cheesy, meaty flavor you love. Zero of the fuss. Let’s turn that hectic weeknight into a win.

Recipe Overview

• Cuisine: Italian-American
• Category: Soup / Main Dish
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6 hearty bowls

Ultimate Guide to Italian Sausage & Bell Pepper Lasagna Soup

This isn’t just another soup recipe. This is your new weeknight superhero. We’re talking maximum flavor payoff for minimal effort.

You get the savory punch of Italian sausage, sweet bell peppers, tender pasta, and a rich tomato broth. Every spoonful is finished with a creamy ricotta dollop and melted mozzarella. It’s genius.

It cooks in one pot. Yes, one! That means flavor builds fast and cleanup is a dream. This guide gives you the fastest, most delicious path from “I’m hungry” to “Dinner is served.”

The Simple Ingredients

Here’s the best part. You probably have half of this in your kitchen right now. The rest is easy to grab. Let’s check the list.

• 1 lb Italian sausage (hot or mild, your choice!)
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 1 (24-oz) jar marinara sauce
• 4 cups chicken broth
• 1 (14.5-oz) can diced tomatoes
• 2 tsp Italian seasoning
• 8-10 lasagna noodles, broken into pieces
• Salt and black pepper to taste
• For serving: ricotta cheese, shredded mozzarella, fresh basil

Let’s Get Cooking! (The Step-by-Step)

Ready? Grab your big soup pot or Dutch oven. We’re going in. This process is incredibly straightforward.

Recipe

Italian Sausage & Bell Pepper Lasagna Soup Recipe

Make Italian Sausage & Bell Pepper Lasagna Soup Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Jennifer McDonallds

Prep: 15 min | Cook: 35 min | Total: 50 min

Serves: - 4 + bites

★ Rate 🖨 Print

The Simple Ingredients

• 1 lb Italian sausage (hot or mild, your choice!)
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 1 (24-oz) jar marinara sauce
• 4 cups chicken broth
• 1 (14.5-oz) can diced tomatoes
• 2 tsp Italian seasoning
• 8-10 lasagna noodles, broken into pieces
• Salt and black pepper to taste
• For serving: ricotta cheese, shredded mozzarella, fresh basil

Let’s Get Cooking! (The Step-by-Step)

1

Brown the sausage. Heat your pot over medium-high heat. Add the sausage (casings removed). Cook until browned, breaking it up as it cooks. This takes about 6-7 minutes.

2

Cook the veggies. Add the diced onion and bell peppers to the pot with the sausage. Cook for 5-6 minutes until they start to soften. Stir in the garlic for the last minute.

3

Build the broth. Pour in the marinara sauce, chicken broth, and diced tomatoes. Add the Italian seasoning. Give it a good stir, scraping up any tasty bits from the bottom of the pot.

4

Simmer and cook pasta. Bring the soup to a boil. Add the broken lasagna noodle pieces. Reduce heat to a steady simmer. Cook for about 15-18 minutes, stirring occasionally, until the pasta is tender.

5

Season and serve. Taste the soup! Add salt and pepper as needed. Ladle into bowls and top with a big dollop of ricotta, a handful of mozzarella, and fresh basil if you have it.

Notes

Enjoy your homemade Italian Sausage & Bell Pepper Lasagna Soup Recipe!

Nutrition Information

Calories: ~520

Carbohydrates: 48g

Protein: 24g

Fat: 26g

Saturated Fat: 10g

Fiber: 5g

Sugar: 10g

Did You Make This?

Leave a review and tag us on social media!

1. Brown the sausage. Heat your pot over medium-high heat. Add the sausage (casings removed). Cook until browned, breaking it up as it cooks. This takes about 6-7 minutes.
2. Cook the veggies. Add the diced onion and bell peppers to the pot with the sausage. Cook for 5-6 minutes until they start to soften. Stir in the garlic for the last minute.
3. Build the broth. Pour in the marinara sauce, chicken broth, and diced tomatoes. Add the Italian seasoning. Give it a good stir, scraping up any tasty bits from the bottom of the pot.
4. Simmer and cook pasta. Bring the soup to a boil. Add the broken lasagna noodle pieces. Reduce heat to a steady simmer. Cook for about 15-18 minutes, stirring occasionally, until the pasta is tender.
5. Season and serve. Taste the soup! Add salt and pepper as needed. Ladle into bowls and top with a big dollop of ricotta, a handful of mozzarella, and fresh basil if you have it.

What to Serve With This Dish

This soup is a full meal. But a little something on the side never hurts. Keep it easy.

Grab a bag of pre-washed salad greens and your favorite dressing. A two-minute side salad adds a fresh crunch.

Warm up some frozen garlic bread or a crusty baguette. It’s perfect for dipping into that glorious broth. So simple.

Make This Recipe Your Own (Quick Swaps)

Make this work for you. Got different stuff? Use it. Here are my favorite easy swaps.

Use ground beef or turkey instead of sausage. Just add a extra pinch of fennel seeds and red pepper flakes to get that Italian sausage vibe. For a meatless version, this vegetarian creamy lasagna soup is a dreamy classic.

No lasagna noodles? Use any short pasta you have. Mafalda, campanelle, or even rotini work great. Cook time might change slightly.

Want it creamy? Stir in a 1/2 cup of heavy cream or whole milk at the very end. It adds a lovely, rich silkiness.

How to Store Leftovers (If You Have Any!)

This soup stores like a dream. Let it cool completely first.

Store it in an airtight container in the fridge for up to 4 days. The pasta will soak up more broth, so you may want to add a splash of water or broth when you reheat it.

You can also freeze it for up to 3 months. Thaw overnight in the fridge before reheating on the stove.

NUTRITION INFORMATION

• Calories: ~520
• Carbohydrates: 48g
• Protein: 24g
• Fat: 26g
• Saturated Fat: 10g
• Fiber: 5g
• Sugar: 10g

*This is an estimate per serving, without extra cheese toppings. Values can vary based on ingredients used.

FREQUENTLY ASKED QUESTIONS

Can I make this in a slow cooker?

Absolutely! Brown the sausage and veggies first for best flavor. Then dump everything except the pasta and cheeses into the slow cooker. Cook on LOW for 6-7 hours. Add the broken noodles 30 minutes before serving to cook through.

How do I keep the pasta from getting mushy?

The key is to cook the pasta just until al dente in the soup. It will continue to soften a bit as it sits. For leftovers, store the soup and any extra cooked pasta separately if you can. Combine them when you reheat.

Is it really spicy?

Only if you want it to be! Use mild Italian sausage for no heat. Use hot Italian sausage for a good kick. You control the spice level completely.

See? I told you we could save dinner without the stress. This soup is your ticket to a happy, full belly on any crazy night. For another comforting, creamy option without tomatoes, be sure to try this classic white Italian lasagna soup.

It’s comfort food that doesn’t complicate your life. That’s a win in my book. Now go try this and win back your weeknight! Let me know how it goes by leaving a comment and rating below!