Experience a bold and flavorful twist on classic lasagna with this Sicilian Lasagna Soup. Creamy ricotta balls, broken lasagna noodles, hot Italian sausage, and sun-dried tomatoes come together in a rich tomato-based broth, creating a one-pot dish that’s indulgent yet comforting. Perfect for dinner parties, cozy nights in, or any time you crave a taste of Italy with a Sicilian flair.
Why You’ll Love This Recipe
This soup takes the best parts of traditional lasagna—cheese, pasta, and savory meat—and turns it into a warm, hearty bowl of comfort. The Sicilian touch comes from sun-dried tomato oil, fresh basil, lemon zest, and a slightly spicier sausage base. It’s creamy, rich, and bursting with layers of flavor that make each spoonful unforgettable. Plus, it’s a one-pot recipe, which means less cleanup and more time enjoying your meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Soup
1 pound lasagna noodles, broken into fourths
1 pound hot Italian sausage, removed from casing (mild works too)
5 tablespoons olive oil
1 tablespoon sun-dried tomato oil
1 small yellow onion, diced
6 cloves garlic, minced
¼ cup julienned sun-dried tomatoes
2 tablespoons tomato paste
1 28-ounce can crushed tomatoes
8 cups chicken stock
1 cup heavy cream
Seasonings
1 tablespoon crushed red pepper
2 tablespoons Italian seasoning
2 tablespoons dried parsley
2 teaspoons dried basil
Salt and cracked black pepper to taste
For the Ricotta Basil Balls
15 ounces whole milk ricotta
8 ounces freshly shredded mozzarella (about 1 cup packed)
¾ cup grated Parmesan
8–10 fresh basil leaves, finely chopped
Zest of 1 lemon
Salt and pepper to taste
Directions
Brown the Sausage
In a large Dutch oven over medium heat, add the olive oil and sun-dried tomato oil. Add the sausage and break it up with a wooden spoon until it resembles ground meat. Cook until mostly browned.
Add the Aromatics
Stir in the diced onion, minced garlic, and sun-dried tomatoes. Sauté until softened and fragrant.
Season & Bloom the Tomato Paste
Add crushed red pepper, Italian seasoning, dried parsley, dried basil, salt, and cracked black pepper. Stir and cook until fragrant. Add tomato paste and sauté until it deepens in color and becomes slightly golden.
Build the Broth
Pour in crushed tomatoes, chicken stock, and heavy cream. Stir, cover, and bring to a rolling boil.
Cook the Lasagna
Add the broken lasagna noodles and cook at a steady boil until noodles reach your preferred texture, either al dente or softer.
Make the Ricotta Basil Balls
While the soup cooks, mix together ricotta, shredded mozzarella, Parmesan, chopped basil, lemon zest, salt, and pepper. Roll into small balls.
Finish the Soup
Once the noodles are done, turn off the heat. Immediately add the ricotta balls on top, cover, and allow residual heat to melt them into creamy pockets.
Garnish & Serve
Ladle soup into bowls and top with fresh parsley, fresh basil, and extra Parmesan. Serve hot.
Use mild Italian sausage instead of hot for a less spicy version.
Swap chicken stock for vegetable stock for a lighter flavor.
Add a handful of baby spinach or kale toward the end for extra greens.
Substitute ricotta balls with dollops of mascarpone for a creamier finish.
Sprinkle toasted pine nuts on top for added texture and nutty flavor.
Storage/Reheating
Store in an airtight container in the refrigerator for 3–5 days. Reheat gently on the stovetop over low heat, stirring occasionally. If the soup has thickened, add a splash of chicken stock or water to loosen it. Ricotta balls may melt completely when reheated, but the soup remains rich and flavorful.
FAQs
Can I make this soup with mild sausage instead of hot?
Yes, mild sausage works beautifully. The soup will be less spicy but still full of flavor.
Can I use pre-cooked or leftover pasta?
It’s best to cook the noodles in the soup for the best texture, but you can add pre-cooked pasta toward the end. Adjust cooking time so it doesn’t become mushy.
Can I freeze this soup?
Yes, but the ricotta balls may change texture after freezing. Freeze the soup without the ricotta balls for best results and add fresh ones when reheating.
Can I make this vegetarian?
Replace the sausage with plant-based Italian sausage or sautéed mushrooms, and use vegetable stock instead of chicken stock.
Can I use part-skim ricotta instead of whole milk ricotta?
Yes, but whole milk ricotta gives a creamier texture. Part-skim will be slightly lighter.
How can I make it spicier?
Add extra crushed red pepper or use hot Italian sausage. A pinch of chili flakes will also enhance the heat.
Can I prepare this soup ahead of time?
Yes, you can prepare the broth and sausage base ahead and store in the fridge. Add noodles and ricotta balls just before serving.
Can I use a different type of cheese for the balls?
Yes, you can mix in provolone or fontina with the ricotta for a different flavor profile.
How can I thicken the soup if it’s too watery?
Simmer the soup uncovered for 5–10 minutes to reduce the liquid. You can also add a tablespoon of tomato paste to thicken it.
Can I use fresh tomatoes instead of canned crushed tomatoes?
Yes, about 3–4 cups of fresh peeled and crushed tomatoes will work. Cook slightly longer to develop the flavor.
Conclusion
This Sicilian Lasagna Soup elevates a classic comfort dish into a rich, flavorful, and indulgent meal. The combination of hot Italian sausage, sun-dried tomato oil, broken lasagna noodles, and creamy ricotta balls creates layers of taste that are impossible to resist. It’s perfect for family dinners, entertaining guests, or anytime you crave a cozy bowl of Italian-inspired goodness.
A hearty Sicilian-inspired lasagna soup with broken lasagna noodles, sun-dried tomatoes, and creamy ricotta basil balls in a rich tomato-based broth. Comforting, flavorful, and indulgent, perfect for a cozy Italian meal.
Total Time:1 hour
Yield:6 servings
Ingredients
1 pound lasagna noodles, broken into fourths
5 tablespoons olive oil
1 tablespoon sun-dried tomato oil
1 small yellow onion, diced
6 cloves garlic, minced
¼ cup julienned sun-dried tomatoes
2 tablespoons tomato paste
1 28-ounce can crushed tomatoes
8 cups vegetable or chicken stock
1 cup heavy cream
1 tablespoon crushed red pepper
2 tablespoons Italian seasoning
2 tablespoons dried parsley
2 teaspoons dried basil
Salt and cracked black pepper to taste
Ricotta Basil Balls:
15 ounces whole milk ricotta
8 ounces freshly shredded mozzarella (about 1 cup packed)
¾ cup grated Parmesan
8–10 fresh basil leaves, finely chopped
Zest of 1 lemon
Salt and pepper to taste
Instructions
In a large Dutch oven over medium heat, add olive oil and sun-dried tomato oil. Sauté diced onion, minced garlic, and sun-dried tomatoes until softened and fragrant.
Add crushed red pepper, Italian seasoning, dried parsley, dried basil, salt, and cracked black pepper. Stir to combine.
Stir in tomato paste and cook until it deepens in color and becomes slightly golden.
Add crushed tomatoes, stock, and heavy cream. Stir, cover, and bring to a rolling boil.
Add broken lasagna noodles and cook until noodles reach desired texture.
While noodles cook, mix ricotta, shredded mozzarella, Parmesan, chopped basil, lemon zest, salt, and pepper. Roll into small balls.
Once noodles are done, turn off heat. Add ricotta balls on top, cover, and allow residual heat to melt them into creamy pockets.
Ladle soup into bowls and garnish with fresh parsley, basil, and extra Parmesan. Serve hot.
Notes
Swap chicken stock for vegetable stock for a lighter flavor.
Add baby spinach or kale toward the end for extra greens.
Substitute ricotta balls with dollops of mascarpone for a creamier finish.
Sprinkle toasted pine nuts on top for texture and nuttiness.
Store leftovers in an airtight container in the fridge for 3–5 days. Reheat gently with additional stock if thickened. Ricotta balls may melt completely.
