Meet Sausage and Kale Lasagna Soup — a one-pot, lighter take on classic lasagna that delivers all the comforting flavors without the long bake time or heavy portions. This recipe blends meaty tomato sauce, tender noodles, bright greens, and melty cheese into a hearty soup that comes together in about 40 minutes. It’s perfect for busy weeknights, low-effort entertaining, or when you want a bowl of cozy comfort without feeling weighed down.
I’ve been making variations of this lasagna soup for years, and this version uses lean turkey sausage, mushrooms, zucchini, brown rice no-boil lasagna noodles, and plenty of baby kale. The result is nourishing and flavorful: tomato-forward broth, tender noodle pieces, and the satisfying contrast of creamy ricotta and mozzarella on top. The recipe is forgiving and easy to customize, so you can adapt it to your pantry and preferences.
If you need swaps or variations, this soup is very flexible. Use any whole-grain or gluten-free lasagna noodles you prefer. Try different sausages — spicy or sweet, pork or turkey — or omit the meat and add more vegetables for a vegetarian version. Replace baby kale with curly kale, lacinato kale, spinach, or Swiss chard if you like. Increase or reduce cheese to taste, or leave it out for a dairy-free option.
This soup also travels well to leftovers: it keeps 3–4 days in the refrigerator and makes an excellent lunch. For a breakfast twist, top reheated soup with a poached or fried egg for extra richness. Serve with a simple salad and a glass of wine if you’re feeling festive.
Sausage and Kale Lasagna Soup (Serves 4 generously)
Prep time: 15 minutes • Cook time: 30 minutes
Ingredients
- 1½ tablespoons extra-virgin olive oil
- ½ medium yellow onion, minced
- 4 ounces baby Bella or cremini mushrooms, halved and thinly sliced
- 3 large garlic cloves, minced
- ½ pound sweet Italian turkey sausage, casings removed
- 1 medium zucchini, diced
- 1½ tablespoons tomato paste
- ¼ cup dry red wine
- 1 (28-ounce) can crushed fire-roasted tomatoes (or regular crushed tomatoes)
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional)
- 3½ cups low-sodium chicken or vegetable broth
- 4 ounces no-boil brown rice lasagna noodles (or whole-grain lasagna noodles), broken into 1–2″ pieces
- 3 packed cups baby kale, roughly chopped
For serving
- ½ cup ricotta cheese
- ½ cup grated or shredded mozzarella (fresh mozzarella works well)
- Thinly sliced fresh basil
Instructions
- Heat the olive oil in a medium Dutch oven or heavy-bottomed soup pot over medium heat. When the oil shimmers, add the minced onion, sliced mushrooms, and garlic. Cook 4–5 minutes, until the onion is soft and translucent and the mushrooms have released most of their liquid.
- Add the turkey sausage, breaking it into small pieces with a spatula. Cook about 4–5 minutes, until the meat is no longer pink.
- Add the diced zucchini and tomato paste, cooking 1 minute to mellow the paste’s acidity. Pour in the red wine and cook another minute, scraping the bottom of the pan to deglaze and lift any browned bits.
- Stir in the crushed tomatoes, oregano, crushed red pepper if using, and the broth. Bring the mixture to a boil, then reduce to a simmer. Add the broken lasagna noodles, cover, and cook 15–20 minutes, stirring occasionally, until the noodles are al dente.
- Stir the chopped baby kale into the soup — it will look like a lot but will quickly wilt. Cook 1–2 minutes more, until the kale is just wilted. If the soup is thicker than you prefer, thin it with a little extra broth. Taste and season with salt and pepper as needed.
- Ladle into bowls and top each serving with about 2 tablespoons ricotta and 2 tablespoons mozzarella (or more if you prefer), and finish with plenty of fresh basil. Serve immediately.
This Sausage and Kale Lasagna Soup is an easy, flavorful way to enjoy classic lasagna elements in soup form. The combination of lean sausage, tomato-forward broth, tender noodle pieces, and bright greens creates a satisfying, nutritious meal that’s simple to make and simple to adapt. Whether you’re cooking for two or hosting a small dinner, this recipe is a reliable weeknight winner.
