Easy Creamy Lasagna Soup
This Easy Creamy Lasagna Soup delivers all the comforting flavors of lasagna without the fuss of layering. Ready in under an hour, this customizable soup features Italian sausage, a rich tomato sauce, creamy cheese, and broken lasagna noodles for a satisfying and kid-friendly meal.
Equipment
- Large pot or Dutch oven
- Spoon
- Knife
- Cutting board
- Measuring cups and spoons
- Ladle
- Bowls
Ingredients
- 1 pound Italian sausage, removed from casings
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 6 cups chicken broth
- 1 teaspoon Italian seasoning
- 8 ounces lasagna noodles, broken into bite-sized pieces
- 1 cup heavy cream
- ½ cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil, chopped, for garnish
- Salt to taste
- Pepper to taste
- Olive oil optional
Instructions
- In a large pot or Dutch oven, brown the Italian sausage over medium-high heat. Break it up with a spoon as it cooks.
- Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.
- Stir in the crushed tomatoes, diced tomatoes, and tomato paste. Mix well to combine.
- Pour in the chicken broth and add the Italian seasoning. Bring the soup to a simmer, then reduce the heat and let it simmer for 15-20 minutes.
- Add the lasagna noodles and cook until the noodles are tender, about 8-10 minutes. Stir occasionally to prevent them from sticking.
- Stir in the heavy cream and bring the soup back to a gentle simmer. Be careful not to boil.
- Stir in half of the mozzarella and parmesan cheese until melted and smooth.
- Ladle the soup into bowls and top with a dollop of ricotta cheese, the remaining mozzarella and parmesan cheese, and a sprinkle of fresh basil. Serve immediately.
Notes
For a vegetarian version, omit the sausage and add vegetables like zucchini, bell peppers, or mushrooms. To add a little heat, include a pinch of red pepper flakes. Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave. The soup can be frozen, but the texture of the noodles and cheese may change slightly upon thawing.