Sicilian Lasagna Soup
A Bold Glow-Up of My Viral Lasagna Soup
If you loved my viral Lasagna Soup with over 20 million views and hundreds of thousands of rave reviews, you are going to be completely obsessed with this Sicilian Lasagna Soup. I took my original cozy, cheesy classic and gave it a bold Sicilian glow-up with hot Italian sausage, sun-dried tomatoes, rich olive oil, fresh basil, lemon zest, and creamy ricotta balls that melt right into the broth. If you love my soups, you’re going to be obsessed with this one — and if you love bold Sicilian flavors, Try my Sicilian Sausage Ditalini Soup and my Sicilian Shrimp Linguine right here because this one fits perfectly into that lineup.
This version is deeper. Spicier. A little more dramatic. And honestly? It might be my new favorite.
We kept everything you loved about the original — the broken lasagna noodles, the dreamy ricotta balls, the one-pot magic — but we turned up the flavor with sun-dried tomato oil, extra garlic, and a sausage base that gives it that rich, rustic Sicilian feel.
It’s comfort food… but with attitude.
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👝 How to Store Leftovers
Store in an airtight container for 3-5 days.
🤔 Common Questions
Yes! Hot gives it that Sicilian edge, but mild works beautifully.
It keeps the broth silky and prevents it from getting too thick as the pasta cooks.
Sicilian Lasagna Soup
Ingredients
For the Soup
- 1 pound lasagna noodles broken into fourths
- 1 pound hot Italian sausage mild works too, removed from casing
- 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 & 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 & pepper to taste
Instructions
Brown the Sausage
- In a large Dutch oven over medium heat, add the olive oil and sun-dried tomato oil. Add the sausage (removed from casing) and break it up with a wooden spoon until it resembles ground meat.
Cook until mostly browned.
- (I prefer sausage links for flavor, but bulk works too.)
Add the Aromatics
- When the sausage is almost fully browned, stir in:
- Diced onion
- Minced garlic
- 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 — this builds serious flavor.
- Build the Broth
Pour in:
- Crushed tomatoes
- 8 cups chicken stock
- 1 cup heavy cream
- Stir, cover, and bring to a rolling boil.
Cook the Lasagna
- Add the broken lasagna noodles.
- Keep at a steady boil until the noodles reach your preferred texture — al dente or softer.
- Make the Ricotta Basil Balls
- While the soup cooks, mix together:
- Ricotta
- Freshly shredded mozzarella
- Parmesan
- Chopped basil
- Lemon zest
- Salt & 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.
- They’ll soften into gooey, creamy pockets. Even if they melt completely into the soup, it’s still absolutely incredible.
Garnish & Serve
- Ladle into bowls and top with:
- Fresh parsley
- Fresh basil
- Extra Parmesan
- Serve hot.
Video
