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Creamy Lasagna Soup

This creamy lasagna soup delivers all the classic flavors of lasagna in a cozy, one-pot meal that's ready in just 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

Meat and Aromatics
  • 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
Broth and Base
  • 1 can (28-oz) 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)
Main Ingredients
  • 8–10 pieces 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)
  • to taste Salt and black pepper
  • for garnish Fresh basil or parsley, chopped

Method
 

Cooking
  1. Heat a large pot or Dutch oven over medium-high and brown the sausage until crisp, about 6–8 minutes. Spoon off excess fat if necessary.
  2. Add onion and a pinch of salt, cooking until translucent, then stir in garlic for 30 seconds.
  3. Stir in the tomato paste and cook for 1 minute, then add crushed tomatoes, broth, oregano, basil, and red pepper flakes; bring to a simmer.
  4. Add the broken lasagna noodles and stir to prevent clumping. Simmer uncovered for 10–12 minutes or until al dente.
  5. Reduce heat to low, stir in heavy cream and spinach, and simmer 2 minutes.
  6. Off heat, stir in mozzarella and Parmesan until melted.
  7. Ladle soup into bowls and top with a spoonful of ricotta. Garnish with basil or parsley.

Notes

For storage, keep in an airtight container for 3–4 days. Freeze without noodles for up to 3 months. You can reheat gently on the stove or microwave.