Sicilian Lasagna Soup

If you loved my viral Lasagna Soup with over 20 million views, get ready — this Sicilian Lasagna Soup is the bold, flavor-packed upgrade you didn’t know you needed.

This version takes everything you loved — the one-pot ease, broken lasagna noodles, and creamy ricotta balls — and elevates it with hot Italian sausage, sun-dried tomatoes, garlic, olive oil, fresh basil, and a hint of lemon zest. The result is a rich, cozy, and deeply flavorful soup with a true Sicilian-inspired twist.

It’s heartier, slightly spicy, and more elevated, making it perfect for weeknights, entertaining, or anytime you want a comforting meal that feels a little extra special. If you love bold Italian flavors, this might just become your new favorite soup.

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Melissa Jo

Sicilian Lasagna Soup

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This Sicilian Lasagna Soup is a bold twist on my viral classic, made with Italian sausage, sun-dried tomatoes, and creamy ricotta balls. A rich, cozy, one-pot soup packed with flavor and perfect for any night of the week.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 people

Course: Main Course

Cuisine: Italian

Ingredients

  

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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

Method

 

Brown the Sausage

1. 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.

1. (I prefer sausage links for flavor, but bulk works too.)

Add the Aromatics

1. When the sausage is almost fully browned, stir in:
2. Diced onion
3. Minced garlic
4. Sun-dried tomatoes
5. Sauté until softened and fragrant.
6. Season & Bloom the Tomato Paste
7. Add crushed red pepper, Italian seasoning, dried parsley, dried basil, salt, and cracked black pepper.
8. Stir and cook until fragrant.
9. Add tomato paste and sauté until it deepens in color and becomes slightly golden — this builds serious flavor.
10. Build the Broth

Pour in:

1. Crushed tomatoes
2. 8 cups chicken stock
3. 1 cup heavy cream
4. Stir, cover, and bring to a rolling boil.

Cook the Lasagna

1. Add the broken lasagna noodles.
2. Keep at a steady boil until the noodles reach your preferred texture — al dente or softer.
3. Make the Ricotta Basil Balls
4. While the soup cooks, mix together:
5. Ricotta
6. Freshly shredded mozzarella
7. Parmesan
8. Chopped basil
9. Lemon zest
10. Salt & pepper
11. Roll into small balls.
12. Finish the Soup

Once the noodles are done:

1. Turn off the heat.
2. Immediately add the ricotta balls on top.
3. Cover and allow residual heat to melt them.
4. They’ll soften into gooey, creamy pockets. Even if they melt completely into the soup, it’s still absolutely incredible.

Garnish & Serve

1. Ladle into bowls and top with:
2. Fresh parsley
3. Fresh basil
4. Extra Parmesan
5. Serve hot.

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👝 How to Store Leftovers

Store in an airtight container for 3-5 days.

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