Creamy Lasagna Soup: Weeknight Comfort, No Fuss (Print Version)
Craving lasagna without the fuss? This Creamy Lasagna Soup delivers all the comforting flavors in one pot. Quick, hearty, and full of cheesy goodness!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Italian-American
Dietary: Can be made Gluten-Free with GF noodles
# Ingredients:
→ Soup Base Heroes
01 -
1 lb ground Italian sausage (mild or spicy)
02 -
1 large onion, chopped
03 -
4 cloves garlic, minced
04 -
1 (28 oz) can crushed tomatoes
05 -
4 cups chicken broth (low sodium)
06 -
6-8 lasagna noodles, broken into bite-sized pieces
→ Creamy Dream Makers
07 -
½ cup heavy cream
08 -
½ cup freshly grated Parmesan cheese, plus more for serving
09 -
½ cup ricotta cheese, for serving
→ Flavor Boosters
10 -
1 tbsp dried Italian seasoning
11 -
½ tsp salt, or to taste
12 -
¼ tsp black pepper, or to taste
→ Finishing Touches
13 -
¼ cup fresh basil, chopped, for garnish
# Instructions:
01 -
Alright, first things first, grab your big pot or Dutch oven. I usually use my trusty red one, it just feels right. Brown that Italian sausage over medium-high heat, breaking it up with a spoon. You want it nicely browned, no sad grey bits! I love the smell of the sausage cooking, it always signals the start of something delicious. Once it’s cooked through, drain most of the fat, but leave a little for flavor – that’s my secret, don't tell anyone!
02 -
Reduce the heat to medium. Toss in your chopped onion and let it soften, stirring occasionally. This usually takes about 5-7 minutes until they’re translucent and smelling sweet. Then, add your minced garlic and cook for just another minute until it’s fragrant. Be careful not to burn it; I've burnt garlic once or twice, and it makes the whole dish taste bitter, which is a total bummer. The kitchen starts to smell amazing right about now!
03 -
Pour in your canned crushed tomatoes and chicken broth. Give it a good stir, scraping up any browned bits from the bottom of the pot – that's pure flavor right there! Add the Italian seasoning, salt, and pepper. Bring it to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 15 minutes. This lets all those flavors meld together beautifully for your soup.
04 -
Uncover the pot and crank the heat back up to medium. Carefully add your broken lasagna noodle pieces. Stir them in and let them cook in the simmering broth until they’re al dente, usually around 8-10 minutes. Keep an eye on them and stir occasionally so they don't stick to the bottom, which, trust me, is a pain to clean later! This is where the magic happens and it actually starts looking like Creamy Lasagna Soup.
05 -
Once the noodles are cooked, reduce the heat to low. Stir in the heavy cream and about half of the Parmesan cheese. Let it warm through for a couple of minutes, stirring gently. You don't want to boil the cream once it's in there, it can curdle, and nobody wants that! The soup will thicken slightly and get that gorgeous, rich color. Seriously, this step transforms it into Creamy Lasagna Soup.
06 -
Ladle your delicious Creamy Lasagna Soup into bowls. Dollop spoonfuls of ricotta cheese right into each bowl – this is my favorite part! Sprinkle with the remaining Parmesan and a scattering of fresh basil leaves. The aroma is just incredible, a true comfort food moment. Serve hot and watch everyone dig in. It's truly a labor of love, but so worth it!
# Notes:
01 -
Don't overcook the noodles in the soup, they'll turn to mush and nobody wants mushy soup.
02 -
Freshly grated Parmesan makes a huge difference; the pre-shredded stuff just doesn't melt the same.
03 -
Taste the broth before adding the cream and cheese, then adjust seasonings. It’s easier to fix before it gets creamy!
# Tools You'll Need:
01 -
Large pot or Dutch oven
02 -
wooden spoon
03 -
ladle
# Nutrition Facts (Per Serving):
Calories: 450 kcal
Total Fat: 28g
Total Carbohydrate: 30g
Protein: 25g