Easy Creamy Lasagna Soup
This Easy Creamy Lasagna Soup offers the comforting flavors of lasagna in a quick and easy soup format. It features Italian sausage, tender pasta, and a creamy ricotta topping, making it a perfect weeknight dinner.
Equipment
- Large pot or Dutch oven
- Spoon
- Medium bowl
- Measuring cups and spoons
- Ladle
Ingredients
- 1 pound Italian sausage sweet or hot, or a mix
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes optional
- 6 cups chicken broth or beef broth
- 8 ounces lasagna noodles, broken into bite-sized pieces
- 1 cup heavy cream
- 15 ounces ricotta cheese
- ¼ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- 1 egg, lightly beaten
- Salt to taste
- Pepper to taste
- Fresh basil leaves for garnish optional
- Grated Parmesan cheese for garnish optional
- Crushed red pepper flakes for garnish optional
Instructions
- In a large pot or Dutch oven, brown the Italian sausage over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic, oregano, basil, and red pepper flakes (if using). Cook for another minute until fragrant.
- Pour in the crushed tomatoes, tomato sauce, and chicken broth. Bring to a simmer.
- Season with salt and pepper to taste.
- Add the broken lasagna noodles to the pot. Cook until the noodles are tender, about 10-12 minutes, stirring occasionally to prevent sticking.
- Stir in the heavy cream and heat through. Do not boil.
- Taste and adjust seasonings as needed.
- While the soup is simmering, prepare the ricotta topping. In a medium bowl, combine the ricotta cheese, Parmesan cheese, parsley, and egg. Season with salt and pepper. Mix well.
- Ladle the Lasagna Soup into bowls. Top each serving with a generous spoonful of the ricotta mixture.
- Garnish with fresh basil leaves, grated Parmesan cheese, and crushed red pepper flakes (if desired).
- Serve immediately and enjoy.
Notes
Feel free to use sweet, hot, or a combination of Italian sausage. Turkey sausage can be substituted for a lower fat option. Breaking the lasagna noodles into bite-sized pieces prevents clumping. For a lighter version, substitute half-and-half or milk for heavy cream. Soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for later use. Add extra vegetables like carrots, celery, zucchini, or spinach for added nutrients.