Fall evenings call for something cozy, and this Creamy Sun-Dried Tomato Lasagna Soup hits every note.
Rich sun-dried tomatoes bring a tangy depth that mingles perfectly with melted cheese and tender pasta, turning a classic lasagna into a spoonable hug in a bowl.
The creamy broth clings to broken lasagna noodles, making each bite feel indulgent without hours at the stove.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Total Time | 40 minutes |
| Servings | 6 |
| Difficulty Level | Easy |
Why You’ll Love This Creamy Sun-Dried Tomato Lasagna Soup
One pot means less cleanup, and the flavors build so quickly you’ll wonder why you ever layered a traditional lasagna.
The sun-dried tomatoes add a concentrated burst that feels fancy, while the cream keeps everything velvety and comforting.
It’s weeknight-friendly but tastes like you spent all day simmering.
- Ready in under an hour, perfect for busy evenings.
- All the lasagna vibes without assembling layers.
- Customizable with whatever ground meat or veggies you have on hand.
- Freezes beautifully for future cozy nights.
- Kids and adults both scoop up seconds.
For more one-pot wonders, check out my crockpot lasagna soup recipe.
Ingredients for Creamy Sun-Dried Tomato Lasagna Soup
Sun-dried tomatoes are the star here, so grab the oil-packed kind for extra flavor.
Everything else is pantry-friendly, and the cheese pull at the end seals the deal.
- 1 tablespoon olive oil
- 1 pound ground Italian sausage (mild or spicy)
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- ½ cup oil-packed sun-dried tomatoes, drained and chopped
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- 6 cups chicken broth
- 8 ounces lasagna noodles, broken into pieces
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cups fresh baby spinach
- Salt and black pepper to taste
- Fresh basil for garnish
Kitchen Equipment Needed
A sturdy Dutch oven conducts heat evenly and goes from stovetop to table.
The rest is basic, but a good wooden spoon helps scrape up all those flavorful browned bits.
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Ladle for serving
Recommended Products for This Recipe
I’ve tested dozens of tools and ingredients over the years, and these few elevate the soup without fuss.
They’re the ones I reach for every time I make this.
1. Lodge Enameled Cast Iron Dutch Oven
The even heat distribution browns the sausage perfectly and simmers the broth without hot spots.
Cleanup is simple, and it looks great serving straight from the stove.
Get it on Amazon
2. Bella Sun Luci Sun-Dried Tomatoes in Oil
These tomatoes pack intense flavor and come ready to chop—no rehydrating needed.
A jar keeps in the fridge for months, so you’ll use it in everything from pasta to sandwiches.
Get it on Amazon
3. OXO Good Grips Wooden Spoon Set
The flat edge scrapes the bottom of the pot cleanly, grabbing every bit of fond.
They’re gentle on enameled surfaces and feel balanced in hand.
Get it on Amazon
4. Microplane Classic Zester
Freshly grated Parmesan melts smoother than pre-shredded.
This zester makes quick work of cheese and garlic too.
Get it on Amazon
Read Also: Crockpot Cheeseburger Soup
Step-by-Step Instructions: How to Make Sun-Dried Tomato Lasagna Soup
Follow these steps closely, and you’ll have bubbling soup in no time. Read through once, then dive in—beginners welcome.
1. Brown the Sausage and Aromatics
- Heat the olive oil in your Dutch oven over medium-high heat until it shimmers.
- Add the ground Italian sausage, breaking it up with the wooden spoon into small crumbles; cook 5–7 minutes until browned and no pink remains.
- Scoop out excess fat if there’s more than a tablespoon left—leave some for flavor.
- Lower heat to medium, add diced onion, and sauté 3–4 minutes until soft and translucent.
- Stir in minced garlic and cook 30–60 seconds until fragrant but not browned.
2. Build the Flavor Base
- Add chopped sun-dried tomatoes, tomato paste, oregano, basil, and red pepper flakes.
- Stir constantly for 1–2 minutes so the paste caramelizes slightly and coats everything evenly.
- This step deepens the tanginess and prevents a raw tomato taste.
3. Simmer the Broth and Noodles
- Pour in chicken broth slowly, scraping the bottom to release browned bits.
- Bring to a gentle boil over medium-high heat.
- Add broken lasagna noodles, stirring so they don’t stick together.
- Reduce to medium-low and simmer 10–12 minutes, stirring occasionally, until noodles are al dente—check package for exact time and subtract 1 minute.
- If soup thickens too much, splash in extra broth or water.
4. Make It Creamy
- Lower heat to low, stir in heavy cream slowly to prevent curdling.
- Add shredded mozzarella and Parmesan gradually, stirring until melted and smooth.
- Taste and adjust salt and black pepper—sun-dried tomatoes and cheese are salty, so go easy.
- Fold in baby spinach; it wilts in about 1 minute.
5. Rest and Serve
- Remove from heat and let soup sit 3–5 minutes; it thickens slightly.
- Ladle into bowls, top with fresh basil ribbons and extra Parmesan if desired.
You might also enjoy: Pumpkin Chili Recipe
Tips for The Best Sun-Dried Tomato Lasagna Soup
Drain sun-dried tomatoes well but reserve a teaspoon of the oil for extra richness. Taste as you go—cheese and sausage vary in saltiness.
- Use oven-ready lasagna noodles if you want them to hold shape longer.
- Break noodles into 2-inch pieces for easy spooning.
- Stir cream off heat to keep the texture silky.
- Add a splash of pasta water if soup gets too thick after sitting.
- Garnish right before serving to keep basil vibrant.
Serving Suggestions
Warm, crusty bread dips perfectly into the broth, and a crisp salad balances the richness.
It’s a full meal on its own, but these pairings round it out.
- Crusty garlic bread for dipping.
- Simple green salad with balsamic vinaigrette.
- Glass of Chianti or Pinot Grigio.
- Extra red pepper flakes on the side for heat lovers.
- Dollop of ricotta on top for lasagna authenticity.
For a heartier spread, pair with roasted carrot ginger soup.
Variations of Sun-Dried Tomato Lasagna Soup
Swap proteins or go meatless—flexibility is built in. Each twist keeps the core flavors intact.
- Vegetarian: Omit sausage, use mushroom crumbles and vegetable broth.
- Turkey or chicken: Leaner meats work; brown the same way.
- Gluten-free: Swap in GF lasagna noodles or short pasta.
- Spicy kick: Double red pepper flakes or add calabrian chiles.
- Extra veggies: Stir in diced bell peppers with the onions.
Storage and Reheating
This soup thickens as it sits, but a splash of broth revives it beautifully. Label containers with the date for freshness.
- Fridge: Cool completely, store in airtight containers up to 4 days.
- Freezer: Portion into freezer bags, freeze flat up to 3 months.
- Reheat: Warm gently on stovetop over medium-low, add broth as needed.
- Microwave: Heat individual bowls 1–2 minutes, stir halfway.
- Avoid boiling after cream is added to prevent separation.
Read Also: Crockpot Chicken Enchilada Soup
Nutritional Facts
Values are approximate per serving (based on 6 servings). Adjust for substitutions.
- Calories: 510
- Protein: 24g
- Carbohydrates: 38g
- Fat: 32g
- Fiber: 3g
- Sugar: 6g
- Sodium: 1,220mg
Health Benefits of Key Ingredients
Sun-dried tomatoes deliver more than flavor—they’re nutrient-dense. The combination here creates a balanced, satisfying bowl.
- Sun-dried tomatoes: High in lycopene, an antioxidant linked to heart health.
- Spinach: Packs iron, folate, and vitamins A and C.
- Garlic: Supports immune function and may lower blood pressure.
- Olive oil: Heart-healthy monounsaturated fats.
- Cheese in moderation: Provides calcium and protein.
Another cozy bowl to try: White Bean and Kale Soup
FAQs About Sun-Dried Tomato Lasagna Soup
1. Can I use dry sun-dried tomatoes instead of oil-packed?
Yes, but rehydrate them first in hot water for 10 minutes, then drain and chop.
Oil-packed versions give richer flavor and save a step.
2. What if I don’t have lasagna noodles?
Any short pasta works—penne, bowties, or rotini. Cook according to package time and add at the same stage.
3. Is this soup spicy?
Only if you add red pepper flakes. Skip them for mild, or increase for heat.
The sausage choice also controls spice level.
4. Can I make it ahead?
Absolutely. Prepare up to the cream step, cool, and refrigerate.
Add cream and cheese when reheating to keep it smooth.
5. How do I make it dairy-free?
Use coconut cream instead of heavy cream and nutritional yeast or dairy-free cheese shreds. Taste and adjust seasoning.
Creamy Sun-Dried Tomato Lasagna Soup
Ingredients
- 1 tablespoon olive oil
- 1 pound ground Italian sausage 455g; mild or spicy
- 1 medium yellow onion diced
- 4 cloves garlic minced
- ½ cup oil-packed sun-dried tomatoes 120g; drained and chopped
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes optional
- 6 cups chicken broth 1.4L
- 8 ounces lasagna noodles 225g; broken into 2-inch pieces
- 1 cup heavy cream 240ml
- 1 cup shredded mozzarella cheese 115g
- ½ cup grated Parmesan cheese 50g
- 2 cups fresh baby spinach 60g
- salt and black pepper to taste
- fresh basil for garnish
Equipment
- Large Dutch oven or heavy-bottomed pot Conducts heat evenly and goes from stovetop to table
- Wooden spoon Helps scrape up flavorful browned bits
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Ladle For serving
Method
- Heat olive oil in a Dutch oven over medium-high heat until shimmering. Add the ground Italian sausage, breaking it into small crumbles, and cook 5–7 minutes until browned and no pink remains; scoop out excess fat, leaving about a tablespoon.
- Lower heat to medium, add the diced onion, and sauté 3–4 minutes until soft and translucent. Stir in minced garlic and cook 30–60 seconds until fragrant but not browned.
- Add the chopped sun-dried tomatoes, tomato paste, oregano, basil, and red pepper flakes. Stir constantly for 1–2 minutes so the paste caramelizes slightly and coats everything evenly.
- Pour in the chicken broth slowly, scraping the bottom to release browned bits, and bring to a gentle boil. Add the broken lasagna noodles, stirring so they don’t stick, then reduce to medium-low and simmer 10–12 minutes until al dente.
- Lower heat to low and stir in the heavy cream slowly to prevent curdling. Add the mozzarella and Parmesan gradually, stirring until melted and smooth, then taste and adjust salt and black pepper.
- Fold in the baby spinach and cook about 1 minute until wilted.
- Remove from heat and let the soup sit 3–5 minutes to thicken slightly. Ladle into bowls and top with fresh basil ribbons and extra Parmesan if desired.
Nutrition
Notes
- Drain the sun-dried tomatoes well but reserve a teaspoon of the oil for extra richness.
- Taste as you go—cheese and sausage vary in saltiness, so adjust seasoning at the end.
- Use oven-ready lasagna noodles if you want them to hold their shape longer.
- Break noodles into 2-inch pieces for easy spooning.
- Stir the cream in off the heat to keep the texture silky and prevent curdling.
- Add a splash of pasta water or broth if the soup gets too thick after sitting.
- Garnish with fresh basil right before serving to keep it vibrant.
- Make ahead: prepare up to the cream step, cool, and refrigerate; add cream and cheese when reheating.
- Storage: cool completely and store in airtight containers in the fridge up to 4 days, or freeze flat in freezer bags up to 3 months.
- Reheat gently on the stovetop over medium-low (or microwave 1–2 minutes, stirring halfway), adding broth as needed; avoid boiling after the cream is added.
- Vegetarian variation: omit the sausage and use mushroom crumbles and vegetable broth.
- Dairy-free variation: use coconut cream instead of heavy cream and nutritional yeast or dairy-free cheese shreds.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Creamy Sun-Dried Tomato Lasagna Soup wraps all the comfort of lasagna into a steaming bowl that’s ready faster than preheating the oven.
The tangy tomatoes, gooey cheese, and tender noodles create magic in every spoonful.
Grab your pot and give it a try this week and I promise it’ll become a regular.
Recommended:
- Slow Cooker Moroccan Chickpea Stew
- Beef Noodle Soup Recipe
- Broccoli Cheddar Soup Recipe
- Potsticker Soup Recipe
- Lentil Spinach Soup Recipe
