Forget layered casseroles and 90-minute bake times. This soup tastes like lasagna, looks like comfort, and cooks like a weeknight winner. It’s rich, velvety, cheesy, and piled high with noodles that practically hug the spoon.
The best part? You can make it in one pot without babysitting the oven. If your fall dinner rotation is boring, this is the fix—with a creamy twist that’ll make everyone ask for seconds.
Why You’ll Love This Recipe
- All the lasagna vibes, none of the fuss: Classic flavors—tomato, Italian sausage, garlic, herbs—made in a single pot.
- Ultra creamy but balanced: A splash of cream and a dollop of ricotta give you that signature lasagna richness without feeling heavy.
- Weeknight-friendly: Ready in about 35 minutes, start to finish.
No layering. No waiting. No drama.
- Kid-approved, guest-worthy: It’s cozy enough for Sunday dinner and easy enough for Tuesday night chaos.
- Flexible and customizable: Use ground turkey, gluten-free noodles, extra veggies—your kitchen, your rules.
What You’ll Need (Ingredients)
- 1 lb Italian sausage (mild or hot; sub ground turkey or beef if preferred)
- 1 small onion, finely diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 (28-oz) can crushed tomatoes
- 4 cups low-sodium chicken broth (or vegetable broth)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional, for heat)
- 8–10 lasagna noodles, broken into bite-size pieces (about 6–7 oz)
- 1 cup heavy cream (or half-and-half for lighter)
- 1 cup ricotta
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan, plus more for topping
- 2 cups baby spinach, roughly chopped
- 2 tbsp olive oil (if sausage is lean)
- Salt and black pepper, to taste
- Fresh basil or parsley, chopped, for garnish
Cooking Instructions
- Brown the sausage: Heat a large pot or Dutch oven over medium-high.
Add sausage (and olive oil if needed). Cook, breaking it up, until browned and crisp around the edges, 6–8 minutes. Spoon off excess fat if there’s a lot.
- Sauté aromatics: Add onion and a pinch of salt.
Cook 3–4 minutes until translucent. Stir in garlic for 30 seconds until fragrant. Yes, your kitchen should smell incredible right now.
- Build the base: Stir in tomato paste and cook 1 minute to caramelize.
Add crushed tomatoes, broth, oregano, basil, and red pepper flakes. Bring to a lively simmer.
- Add the noodles: Break lasagna noodles into bite-size pieces and add to the pot. Stir well so they don’t clump.
Simmer uncovered, stirring occasionally, 10–12 minutes until al dente.
- Make it creamy: Reduce heat to low. Stir in heavy cream and spinach. Simmer 2 minutes until spinach wilts.
- Cheese it up: Off heat, stir in mozzarella and Parmesan until melted and silky.
Taste and adjust salt and pepper. We’re going for savory, slightly tangy, and balanced.
- Ricotta dollops: Ladle soup into bowls and top each with a generous spoonful of ricotta. Swirl it in or leave it as a creamy crown—choose your adventure.
- Garnish and serve: Finish with chopped basil or parsley and extra Parmesan.
Serve hot with crusty bread for dunking. Proceed to brag, responsibly.
Storage Instructions
- Fridge: Store in an airtight container for 3–4 days. The noodles will continue to soften; still delicious, just cozier.
- Reheat: Warm gently on the stove over medium-low.
Add a splash of broth or water to loosen if thick. Microwaving works too—stir halfway for even heating.
- Freezer: For best texture, freeze the soup without noodles for up to 3 months. Add freshly cooked noodles when reheating.
If freezing leftovers with noodles, expect softer pasta (not a dealbreaker, IMO).
Why This is Good for You
- Protein power: Sausage or turkey adds staying power and keeps you fuller longer.
- Lycopene boost: Cooked tomatoes deliver antioxidants that support heart health.
- Calcium and vitamin D: The ricotta, mozzarella, and Parmesan bring bone-friendly nutrients.
- Greens for the win: Spinach sneaks in iron, folate, and fiber without hijacking the flavor.
- Balanced comfort: Carbs, protein, and fats work together for steady energy. Cozy doesn’t have to mean “food coma.”
Common Mistakes to Avoid
- Overcooking the noodles: They’ll keep softening as the soup sits. Aim for just-al-dente in the pot.
- Adding cream too early: Boiling can cause curdling.
Lower the heat before adding dairy.
- Skipping the tomato paste step: Briefly toasting it deepens the flavor. Don’t rush it.
- Under-seasoning: Taste after adding cheese—Parmesan is salty. Adjust at the end for accuracy.
- Forgetting to stir the noodles: They like to clump—give them some attention in the first few minutes.
Different Ways to Make This
- Lighter version: Use turkey sausage and half-and-half, and add extra spinach or zucchini.
- Vegetarian: Swap sausage for mushrooms and lentils.
Use vegetable broth. Add a splash of soy sauce for umami.
- Gluten-free: Use gluten-free lasagna sheets or any short GF pasta. Cook to barely al dente.
- White lasagna soup: Skip crushed tomatoes, add more broth, cream, and a squeeze of lemon.
Think Alfredo-meets-soup.
- Herb-forward: Finish with fresh basil, parsley, and a touch of thyme. Fresh herbs = brightness.
- Spicy: Use hot Italian sausage and increase red pepper flakes. Optional: a dash of Calabrian chili paste.
FAQ
Can I make this ahead?
Yes.
Cook the base (without noodles and dairy) up to 2 days ahead. Reheat, then add noodles to cook, and finish with cream and cheeses. This keeps the pasta from getting mushy.
What pasta can I substitute for lasagna sheets?
Use broken mafaldine, farfalle, rotini, or any short pasta.
The frilly edges of lasagna are fun, but flavor > aesthetics, always.
How do I thicken the soup?
Simmer a few extra minutes uncovered or stir in more mozzarella/Parmesan. You can also mix 1 teaspoon cornstarch with 1 tablespoon cold water and whisk in at a low simmer.
How do I make it dairy-free?
Use coconut cream or a barista-style oat creamer, and dairy-free mozzarella/Parmesan. Skip ricotta or use a cashew ricotta.
Flavor still slaps, FYI.
Is this spicy?
Only if you want it to be. Use mild sausage and skip red pepper flakes for a cozy, kid-friendly bowl. Add heat at the table if needed.
Can I use fresh lasagna sheets?
Yes—cut into strips and reduce simmer time to 4–5 minutes.
Fresh pasta cooks fast, so keep an eye on it.
Wrapping Up
This Easy Creamy Lasagna Soup turns the slow-bake classic into a fast, spoonable hug—rich, saucy, and unapologetically cozy. It’s the kind of dinner that fills the house with “what’s cooking?” energy and delivers big flavor with low effort. Make it your way, top with a snowy drift of Parmesan, and watch the bowls come back empty.
Cold nights don’t stand a chance.
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