Best Ever Creamy Lasagna Soup Recipe
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: Standard
Ingredients
Scale
- 1 lb Italian sausage (mild or spicy)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 28 oz crushed tomatoes
- 6 cups chicken or beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 8–10 lasagna noodles, broken into bite-sized pieces
- 1/2 cup heavy cream
- 2 cups fresh spinach (optional)
- Salt and black pepper to taste
- For the cheese topping: 1 cup ricotta cheese, 1/2 cup shredded mozzarella, 1/4 cup grated parmesan, and fresh basil.
Instructions
- In a large pot or Dutch oven over medium-high heat, add the Italian sausage. Cook the meat, breaking it into small crumbles with a wooden spoon, until it is browned and cooked through. Drain any excess grease from the pot.
- Add the diced onion to the pot with the meat. Sauté for about 5 minutes until the onion is translucent. Stir in the minced garlic and tomato paste, cooking for another 1-2 minutes until the garlic is fragrant and the tomato paste has darkened slightly.
- Pour in the crushed tomatoes, broth, oregano, basil, and red pepper flakes. Stir well to combine all ingredients. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld.
- Add the broken lasagna noodles to the simmering soup. Cook the noodles according to the package directions (usually about 10-12 minutes) or until they reach an al dente texture. Stir occasionally to prevent the noodles from sticking to the bottom of the pot.
- Once the noodles are cooked, stir in the heavy cream and fresh spinach. Let the spinach wilt for about 1-2 minutes. Taste the soup and add salt and pepper as needed. Remove the pot from the heat.
- In a small bowl, mix together the ricotta, mozzarella, and parmesan cheese. When serving, ladle the soup into bowls and place a generous dollop of the cheese mixture on top. Garnish with fresh basil and enjoy.