The Viral Lasagna Soup Everyone’s Making — A Cozy Winter Comfort Food (Perfect for Christmas Eve)

 

This viral lasagna soup is a cozy winter comfort food made in one pot and packed with classic lasagna flavor. Perfect for cold nights, family dinners, or Christmas Eve.

The Viral Lasagna Soup Everyone’s Making — And Why It’s Perfect for Christmas Eve

When the weather turns cold and comfort food cravings hit, this viral lasagna soup is exactly what you want simmering on the stove.  If you’ve been on social media at all lately, you’ve seen the viral lasagna soup taking over everyone’s feeds — and for good reason. It’s cozy, cheesy, and packed with all the flavor you love in traditional lasagna, but without the hours of prep and baking. One pot, a handful of simple ingredients, and a few minutes later, you have a steaming bowl of comfort that tastes like it belongs at a family dinner table. 

This year, I’m putting a holiday twist on this internet favorite. Imagine serving a warm, twirly bowl of lasagna soup on Christmas Eve — something that feels festive and indulgent, yet keeps your kitchen stress-free. It’s also perfect for busy evenings, casual family gatherings, or even a quiet, cozy night at home with your loved ones. The aroma alone will make your house feel like all cozy and warm, and the cheesy, meaty, tomato-rich broth guarantees smiles all around.

And the best part? This viral soup is ridiculously easy to make, but it looks and tastes like you spent hours in the kitchen. With every bite, you’ll get the nostalgia of traditional lasagna without the heavy lift, making it the ultimate crowd-pleaser and a recipe you’ll want to keep on your rotation. Trust me — once you try it, this lasagna soup will become your new holiday and winter tradition.

What Ingredients Do I Need?

• Ground Sirloin – Adds a rich, beefy flavor and keeps the soup hearty and filling.

• Ground Italian Sausage – Brings seasoning, depth, and the classic lasagna flavor you expect.

• Yellow Onion – Builds a savory base and adds natural sweetness as it cooks.

• Garlic – Essential for that warm, aromatic flavor that ties the whole soup together.

• Sun-Dried Tomatoes – Intensify the tomato flavor and add a subtle tangy richness.

• Red Pepper Flakes – Add a touch of heat you can scale up or down to taste.

• Italian Seasoning – A blend of herbs that gives the soup its familiar lasagna essence.

• Salt & Pepper – Balance, enhance, and bring out all the savory flavors.

• Crushed Tomatoes – The main body of the broth, giving the soup its rich tomato base.

• Tomato Paste – Deepens the flavor and thickens the broth slightly.

• Red Wine – Adds boldness and complexity (and cooks off!), but can be swapped if needed.

• Beef Broth – Forms the savory liquid base and keeps the soup hearty.

• Lasagna Noodles – Broken into pieces for that fun, twirly “lasagna-in-a-bowl” effect.

• Ricotta Cheese – Creates that creamy, classic lasagna topping when dolloped onto the soup.

• Parmesan Cheese – Adds salty, nutty flavor that melts beautifully into the hot broth.

Substitutions and Variations

Substitutions

• Ground Sirloin → Use ground turkey, ground chicken, or extra sausage.

• Italian Sausage → Replace with mild or spicy sausage, or use all ground beef if preferred.

• Sun-Dried Tomatoes → Skip them or swap in a spoonful of tomato pesto for added depth.

• Red Wine → Replace with beef broth, chicken broth, or a splash of balsamic vinegar.

• Beef Broth → Chicken broth or vegetable broth both work in a pinch.

• Lasagna Noodles → Any short pasta like rigatoni, rotini, mafalda, or broken fettuccine.

• Ricotta Topping → Swap for cottage cheese blended smooth or use a dollop of mascarpone.

Variations

• Creamy Lasagna Soup – Stir in 1/2 cup of heavy cream or half-and-half at the end for a rich, silky broth.

• Veggie-Loaded Version – Add mushrooms, spinach, zucchini, or bell peppers to bulk it up and make it extra hearty.

Kitchen Notes & Tips

• Break the noodles into large pieces so they mimic real lasagna layers and don’t overcook too quickly.

• Cook the noodles right in the soup for maximum flavor — they soak up all that tomato-rich broth.

• Taste as you go, especially after simmering — soups need seasoning adjustments at the end.

• Use a Dutch oven or heavy pot to help the soup simmer evenly without scorching.

• Let the ricotta topping sit for a few minutes before serving so the flavors meld.

• Add extra broth if your soup thickens too much; the noodles continue to absorb liquid as it rests.

• Top with chopped parsley, or basil for a little garnish.

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    RECIPE IS DOWN BELOW👇     

Hearty Farmhouse Sausage & Potato Soup

A rustic bowl of comfort—savory sausage, tender potatoes, and garden-fresh veggies.

Hearty Farmhouse Sausage & Potato Soup

There’s something about an unseasonably cold day in LA that makes you crave the kind of meal that wraps you up from the inside out—and this Hearty Farmhouse Sausage & Potato Soup does just that. With the skies unusually gray and a crisp chill in the air, it’s been the kind of weather that makes you reach for an oversized sweater, and a big, steaming bowl of something soothing.  I found this recipe on an old card tucked into one of my mom’s recipe boxes—a little worn, with faded ink, and clearly well-loved.  It displayed the source as "Aunt Grace".  My mom's Aunt Grace lived on a sort of Ranch/Farmhouse in Oklahoma and seeing this brought back loads of memories of a different era.  I knew this would be the perfect soup, something simple, hearty, and made with love.

As the soup bubbled gently on the stove, the kitchen filled with the cozy scent of garlic, herbs, and sausage—instantly transporting me to memories of family dinners from years past. Each ingredient felt like a little nod to home cooking at its best: buttery-soft potatoes, rich sausage, and a colorful mix of veggies that might as well have been pulled from a garden, even if they were picked up at my neighborhood market.  This bowl is comfort food at its coziest—steaming, soul-warming, and wrapped in just enough nostalgia to make you slow down and truly savor it. When the California air turns unexpectedly brisk, there’s nothing better than curling up with a bowl like this—it’s a little taste of home, right when you need it most.

Enjoy!

What Ingredients do I need?

Meat

• Italian sausage - links or ground (link casing will be removed)

Produce

• Onion
• Carrots
• Celery
• Mushrooms
• Baby potatoes
• Garlic

Pantry & Seasoning

• Chicken stock 
• Italian seasoning
• Bay leaf
• Kosher salt
• Black pepper

Oils & Basics

• Extra-virgin olive oil

Substitutions and Variations

This soup is wonderfully flexible—perfect for using what you have on hand. Here are a few easy swaps to keep things simple:

Substitutions

• Italian Sausage: Try turkey or chicken sausage for a leaner option, or use ground beef with a pinch of fennel and chili flakes for a similar flavor.

• Baby Potatoes: Any waxy potato will do—Yukon Golds, red potatoes, or even chopped fingerlings work beautifully.

• Mushrooms: Use whatever variety you like—cremini, white button, or even chopped portobello for a deeper, earthier taste.

• Italian Seasoning: A mix of dried oregano, basil, thyme, and rosemary does the trick if you’re out of the pre-mixed blend.

Variations

This Hearty Farmhouse Sausage & Potato Soup is a great base for mixing things up depending on your mood, what’s in the fridge, or who you’re cooking for. Here are a few favorite ways to make it your own:

• Creamy Twist: Stir in a splash of cream or half-and-half at the end for a richer, velvety finish. A handful of grated Parmesan adds an extra cozy touch.

• Greens Galore: Toss in a few handfuls of chopped kale, spinach, or Swiss chard during the last 5 minutes of cooking for a boost of color and nutrients.

• Spicy Kick: Use hot Italian sausage or add red pepper flakes to turn up the heat just a bit—perfect for those extra-chilly days.

• Herby Upgrade: Add a fresh rosemary sprig or a few thyme sprigs while simmering, then remove before serving for a more aromatic broth.

Kitchen Tips and Notes

• Chop Ahead: Save time by prepping your veggies earlier in the day—or even the night before. Store them in an airtight container in the fridge until you’re ready to cook.

• Browning Is Key: Don’t rush the sausage step—browning it well adds tons of depth to the broth. And don’t forget to scrape up any browned bits when you add the broth—they’re flavor gold!

• Cut Evenly: Dice your potatoes and veggies into similar-sized pieces so they cook evenly and stay tender without turning mushy.

• Make It Ahead: This soup is even better the next day! The flavors deepen overnight, so go ahead and make a big batch—leftovers reheat beautifully for easy lunches.

• Freeze It: Freeze cooled portions in airtight containers for up to 3 months. Just leave a little room at the top for expansion. Perfect for pulling out on a future chilly day.

What to Serve With It

• Crusty Bread or Biscuits: A thick slice of sourdough or a warm, flaky biscuit is perfect for soaking up every last bit of broth.

• Simple Side Salad: Try a crisp green salad with lemon vinaigrette to balance the richness of the soup.

• Rustic Cheese Plate: A small board with sharp cheddar, apple slices, and crackers makes a cozy, farmhouse-style pairing.

This soup is filling enough to stand on its own, but these little extras make it feel like a full, comforting meal—ideal for a slow evening or sharing with friends.

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Hearty Farmhouse Sausage & Potato Soup

serves 8

1 pound Italian sausage, removed from casing
2 tablespoons extra-virgin olive oil
1 medium onion, minced
2 medium carrots, peeled and diced
1 stalk celery, diced
1/2 pound mushrooms, sliced
3 cloves garlic, minced
6 cups chicken stock
1 pound baby potatoes, diced
1 tablespoon Italian seasoning
1 bay leaf
1/2 teaspoon kosher salt and freshly-cracked black pepper

Add sausage to a large pot and cook over medium heat for 5-6 minutes, stirring and breaking up the meat until lightly browned. Transfer to a separate plate, and set aside. Drain any unwanted fat from the pot.  

Add the olive oil, carrots, onion, and celery to the pot. Cook for 5 minutes, stirring occasionally.  Add the mushrooms and garlic, and cook for 4 more minutes, stirring occasionally.

Add the chicken stock, potatoes, seasoning, bay leaf, and the cooked sausage. Cook until the soup reaches a simmer, then reduce heat to medium-low, cover, and simmer for 15 minutes, or until the potatoes are cooked through and tender.

Discard the bay leaf and adjust seasoning if necessary.  Serve warm.

Hearty Sausage & Zucchini Soup with Fresh Herbs and Parmesan Perfection

Warm Up with a Bowl of Rustic Goodness: Sausage, Zucchini, and Parmesan Perfection.

Hearty Sausage & Zucchini Soup with Fresh Herbs and Parmesan Perfection

There's nothing like a bowl of Hearty Sausage & Zucchini Soup with Fresh Herbs and Parmesan Perfection to warm you up on a chilly winter day. This soup is surprisingly easy to make and comes together in just 30 minutes, making it a lifesaver for busy weeknights. With simple, wholesome ingredients, it strikes the perfect balance of healthy and hearty. The nutrient-packed zucchini, bell peppers, and tomatoes pair beautifully with the savory richness of Italian sweet sausage. The addition of fresh herbs and a touch of Parmesan brings everything together with a comforting, satisfying flavor that feels like a warm hug in every spoonful. Bonus? It’s kid-friendly and sure to please even picky eaters, making it a fantastic choice for family dinners.

This versatile soup is perfect for a variety of occasions. Serve it as a cozy weeknight meal with some crusty bread, or make a big batch for a casual gathering with friends. Its nourishing ingredients and quick cooking time make it ideal for winter months when you’re craving something that’s both good for you and incredibly satisfying. Whether you're warming up after a day in the snow or need a delicious, comforting meal to share with loved ones, this soup delivers on every level. Give it a try—you’ll find yourself making it again and again all season long!

Enjoy!

What Ingredients do I need?

Produce

• celery
• yellow onion 
• red bell pepper
• zucchini
• plum tomatoes
• garlic cloves
• Fresh basil 
• fresh thyme

Meat

• Italian sweet sausage

Pantry

• extra-virgin olive oil
• red pepper flakes
• ¼ cup tomato paste
• low-sodium chicken broth

Dairy

• Parmesan cheese

Substitutions and Variations

Substitutions

• Italian Sweet Sausage: Substitute with turkey sausage, chicken sausage, or plant-based sausage for a lighter or vegetarian option.

• Vegetarian Option: Omit the sausage entirely and add a can of cannellini beans, chickpeas, or lentils for plant-based protein.

• Zucchini: Use yellow squash, eggplant, or even diced sweet potatoes for a slightly different flavor and texture.

• Bell Pepper: Replace with green, yellow, or orange bell peppers, or use diced carrots for a sweeter alternative.

• Plum Tomatoes: Substitute with canned diced tomatoes (14 oz) for convenience.

Variations

• Spicy Italian Twist:  Use spicy Italian sausage instead of sweet sausage for a bolder flavor.  Add a teaspoon of smoked paprika or extra red pepper flakes for more heat.

• Rustic Bean & Sausage Soup:  Add a can of cannellini beans, kidney beans, or chickpeas for extra heartiness.  This variation is perfect for adding protein and fiber.

• Vegetarian Garden Soup:  Skip the sausage and add more veggies like carrots, leeks, or spinach.  Toss in a handful of quinoa or barley for added texture.

Kitchen Tips and Notes

• Prep Ingredients First: Chop all vegetables and measure out ingredients before starting to cook for a smooth and stress-free process.

• Brown the Sausage Well: Cooking the sausage until nicely browned adds a rich, savory flavor to the soup base.

• Deglaze the Pan: When adding the tomato paste and broth, scrape up the browned bits from the bottom of the pot for added depth.

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors develop even more after sitting overnight!

• Freezing: This soup freezes well. Cool completely before transferring to freezer-safe containers. Reheat gently on the stove or in the microwave.

     Equipment and Items You May Need     

• Dutch Oven: For browning the sausage and cooking the soup.
• Wooden Spoon or Spatula: To stir and scrape up any browned bits during cooking.
• Chef’s Knife: For chopping vegetables, sausage, and herbs.
• Cutting Board: A sturdy surface for prepping all your ingredients.
• Measuring Cups and Spoons: For accurately measuring broth, tomato paste, and seasonings.
• Ladle: For serving the soup into bowls.
• Bowls: Deep bowls work best for hearty soups like this one.

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Hearty Sausage & Zucchini Soup with Fresh Herbs and Parmesan Perfection

serve 8

1 tablespoon extra-virgin olive oil
1 pound Italian sweet sausage, removed from casings
1 cup diced celery (2-3 stalks)
1 large yellow onion, chopped
2 cups red bell pepper, diced (about one large pepper)
2 garlic cloves, minced
A pinch red pepper flakes
¼ cup tomato paste
2 pounds zucchini cut into bite-sized pieces (3-4 medium zucchini)
5 fresh plum tomatoes, diced
½ teaspoon freshly ground black pepper
2 (32 oz quarts) low-sodium chicken broth 
1 cup grated Parmesan cheese
2 tablespoons chopped fresh basil
1 fresh thyme sprig
1 tablespoon Parmesan cheese for garnish, optional


In a large pot or large Dutch oven, heat the olive oil over medium-high heat. Add Italian sausage meat and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Add onion, celery, and bell pepper and sauté for 4 minutes.

Move the meat and vegetables to the sides and lower the heat to medium Add garlic, pepper flakes, and tomato paste to the center of the Dutch oven and cook for two minutes, stirring occasionally.

Add tomatoes, zucchini, pepper, chicken broth, and Parmesan cheese along with fresh basil and fresh thyme and stir well to combine.  Bring the soup to a boil then reduce the heat to low and simmer  covered until the vegetables are tender – about 10 to 15 minutes.

Remove the soup from heat and serve immediately with more fresh basil and Parmesan cheese on top.

Italian Sausage Soup

Make this richly flavored hearty Italian Sausage Soup in under 30 minutes.  It's a winter warmer soup!

Italian Sausage Soup

If you’re looking for an easy soup for a busy evening or even a quick lunch, this is it!  It's really flavorful and doesn't require hours of simmering on the stove.  I always love a good soup, especially during the fall and winter months.  It just gives me all kinds of comfort feels.

I was craving Italian flavors to I decided to make a variation of a sausage soup using turkey Italian sausage links that I removed from their casings for a little healthier version.   Pork Italian sausage can be used if you prefer.  I also included some onions, fresh chopped Roma tomatoes, zucchini, and baby spinach.  Add in a little wine and some broth and spices and soup in served!  All under 30 minutes.

There's nothing better than a soup that warms you up inside and tastes delicious.  This is one of those soups.  Perfect with a side salad and some crusty Italian bread to soak up all the scrumptious broth!

Enjoy!

What Ingredients do I need?

• turkey Italian sausage, mild or spicy, (I used sausage links removed from their casings)
• yellow onion
• fresh garlic
• red pepper flakes
• tomato paste
• Roma tomatoes
• low-sodium chicken broth
• red wine
• Italian seasoning
• small pasta such as rotini
• zucchini
• baby spinach

Substitutions and Variations

• Use pork Italian sausage or any other version of ground meat you would like

• Add 1/2 cup of rice instead of pasta - adjust the cooking time for the rice

• Add kale or Swiss chard instead of the baby spinach

• Add in mushrooms, green beans, carrots, celery, or bell peppers for a variety of vegetables and different flavor profiles

Kitchen Tips and Notes

• I don't want to add alcohol:  If you do not want to add in wine just add in more chicken broth instead.

• One pot dish:  This can be made all in one pot.  I use this cast iron Lodge Dutch oven and it's perfect for all of my soups.

• Pasta type?  Any small pasta will work with the recipe.

• Storing:  This soup will keep in the refrigerator for 3 days.  

• Freezing:  I would not freeze this soup by making it without adding the pasta.  Or you can just use rice and freeze it with that.  Once you thaw the soup you should make some fresh cooked pasta and add it to the soup at that time.  Freeze for up to 3 months.

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Italian Sausage Soup

serves 4-6

1 pound turkey Italian sausage, mild or spicy, removed from casings

1 tablespoon extra-virgin olive oil
1 yellow onion, diced
2 tablespoons fresh garlic, minced
Pinch red pepper flakes
1/4 cup (4 oz.) tomato paste
5 fresh Roma tomatoes, diced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
7 cups low-sodium chicken broth
1 cup red wine

2 teaspoons Italian seasoning
2 cups pasta
2 medium zucchini, halved and sliced
2 -3 large handfuls baby spinach

In a large Dutch oven or stock pot, heat olive oil. Add the turkey Italian sausage meat and the onion breaking up the meat with a wooden spoon while it cooks.  Cook until onions are translucent and meat is cooked through.  Add zucchini and cook for 4 minutes.   

Add garlic, pepper flakes, and tomato paste, and cook for 1 minute, stirring constantly.  Add wine and deglaze the pan by scraping the bottom with a wooden spoon.  Add tomatoes, salt, pepper, pasta, and chicken broth stir to combine. Bring to a boil then simmer for 10 minutes, until veggies are tender and pasta is cooked.

Stir in the spinach until wilted and serve.  

Zucchini and Saugage Flatbread Pizza

Yum

Father's Day is next weekend and I think this recipe will excite him to no end.

My father always loved a good pizza.  Today there are so many options on which to use as a base for the pizza it opens up a endless variations.

Today we are using Flatbread.  I found a really nice flatbread pizza at the store made by Brooklyn Bred Pizza Crust Thin Traditional.  It's really long and the dough is thin enough to crisp up well.  If you can't find this brand any brand will do.  Naan makes a great pizza!

What makes this pizza different.  Well the toppings for one.  We have zucchini.  Not just any old zucchini, but one that is broiled and seasoned just right with a touch of Italian Seasoning.  This creates a moist and crispy zucchini round that is just a fabulous topping.  The other is sausage.  What's better than sausage on a pizza?  But in this case to keep this a little healthier I chose a great turkey mild Italian sausage.  This flavor combination is awesome together.  You and your family are gonna love it.

Everyone loves a good pizza and this is the perfect dish to serve Dad on Father's Day!  It a little different than your normal burger or steak but just as hearty when you serve it with a nice Italian side salad, and a beer! Plus the best part is that you can have this done and served in about 30 minutes.  Don't you just love quick meals.

Being a quick meal allows you to spend more time with your loved ones.  Win, Win!  I would say that this is perfect for a weeknight, or Friday night pizza night as well.  Heck, pizza is good anytime in my book!

One flatbread serves 2 people, maybe 3, so if you are feeding more just make two!

Happy Father's Day to all the guys out there!  What would we do without their strong guidance and love.

Enjoy!





Zucchini and Sausage Flatbread Pizza

serves 2-3

1 Long Rectangular Flatbread Pizza Crust (such as Brooklyn Bred)
1/2 cup pizza sauce
9 oz of Turkey mild or hot Italian Sausage, casings removed
1 tsp Italian Seasoning
1/2 tsp salt
1 medium zucchini
1/2 cup mozzarella cheese, shredded
olive oil

Preheat oven to broil. Trim the zucchini, then cut into ⅓-inch-thick rounds. Place zucchini on a lightly oiled baking sheet. Season with salt, pepper, and the Italian seasoning. Place under broiler and broil until softened and browned, 5-7 minutes. (TIP: Keep an eye on the zucchini—it can burn easily.) Remove sheet from broiler, then adjust oven temperature to 450 degrees.

Heat a drizzle of olive oil in a large skillet over medium-high heat. Remove sausage from casings; discard casings. Add sausage to pan, breaking up meat into small pieces. Cook, tossing occasionally, until cooked through, 4-6 minutes.

Place flatbreads on baking sheet. Spread sauce evenly over the flatbread. Scatter mozzarella over the sauce, then arrange the zucchini and the sausage on top.

Bake in oven until cheese melts and crust is golden brown and crisp, 5-7 minutes. Cut into slices, and serve.