If your family loves lasagna but you don’t always have time to layer all those noodles, this creamy lasagna soup with Italian sausage and ricotta is about to become your new favorite weeknight hero. It’s got all the rich, comforting flavors of traditional lasagna – the savory sausage, tangy tomatoes, that dreamy ricotta swirl – but comes together in one pot in in under 30 minutes. My kids actually cheer when they smell this simmering on the stove, and I love that it’s hearty enough to satisfy even my pasta-loving husband after a long workday.
Table of Contents
Why You’ll Love This Creamy Lasagna Soup
- One-pot wonder: Just brown, simmer, and stir – no messy assembly required
- Weeknight fast: Ready faster than traditional lasagna (we’re talking 35 minutes start to finish!)
- Comfort in a bowl: Creamy ricotta and melted mozzarella make it extra luxurious
- Customizable spice: Use mild or hot Italian sausage depending on your taste
- Leftovers magic: Tastes even better the next day as flavors meld
Ingredients for Creamy Lasagna Soup
- 1 lb hot Italian sausage (casings removed – trust me, this makes browning so much easier!)
- 1 medium yellow onion, finely diced (about 1 cup)
- 3 garlic cloves, minced (my secret is to press them through a garlic press for maximum flavor)
- 1 can (28 oz) crushed tomatoes – San Marzano if you can find them
- 4 cups chicken broth (I use low-sodium to control the salt)
- 1 tsp dried basil + 1 tsp dried oregano (rubbed between fingers to wake up the oils)
- 1/2 tsp red pepper flakes (adjust to your heat preference)
- 8 oz lasagna noodles, broken into 1-inch pieces (the fun, rustic way!)
- 1/2 cup heavy cream (don’t skimp – this adds the dreamy richness)
- 1 cup whole milk ricotta (full-fat for that velvety texture)
- 1/2 cup shredded mozzarella, packed (the meltier the better)
Ingredient Substitutions & Notes
No hot Italian sausage? Sweet works too – just add extra red pepper flakes. For a lighter version, turkey sausage and half-and-half instead of cream still taste great. Gluten-free? Use your favorite GF lasagna noodles (they hold up surprisingly well!). Vegetarian? Swap in plant-based sausage crumbles and veggie broth. Pro tip: The ricotta must be whole milk – low-fat versions can make the soup grainy. And if you’re feeling fancy, a splash of red wine when cooking the onions adds amazing depth!
How to Make Creamy Lasagna Soup with Italian Sausage
Alright, let’s get cooking! I’ve made this creamy lasagna soup so many times I could probably do it in my sleep, but I’ll walk you through each step so yours turns out perfect on the first try.
1. Brown that beautiful sausage
First, grab your favorite big pot (I use my Dutch oven) and heat it over medium-high. Remove the casings from the sausage – just squeeze it right out like toothpaste – then crumble it into the pot. Cook until it’s nicely browned, about 5-6 minutes, stirring occasionally. That fond (those tasty brown bits) on the bottom is pure gold!
2. Build your flavor base
Now toss in your diced onion and cook until soft and translucent, about 3 minutes. Add the garlic (oh, that heavenly smell!) and cook just 30 seconds more – you don’t want it to burn. This is when my kitchen starts smelling like an Italian grandma’s house!
3. The tomatoey broth magic
Pour in those crushed tomatoes and chicken broth, then sprinkle in your basil, oregano, and red pepper flakes. Give it all a good stir, scraping up those delicious browned bits from the bottom. Bring it to a lively boil – you’ll see bubbles dancing across the surface.
4. Noodle time!
Break those lasagna noodles into pieces (I do this right over the pot – it’s messy but fun!) and stir them in. Reduce heat to a gentle simmer and cook uncovered for about 12-15 minutes, stirring occasionally, until the noodles are al dente. The broth will thicken beautifully as the noodles release their starch.
5. Creamy dreamy finish
Turn the heat down to low and slowly pour in the heavy cream, stirring constantly. Now here comes the good part – dollop in that ricotta a spoonful at a time, stirring gently after each addition until it melts into the soup. Be patient here – rushing can make it grainy.
6. Cheesy perfection
Finally, sprinkle that mozzarella over the top and give it one last stir. Watch as it melts into stringy, gooey perfection. Taste and add salt and pepper if needed – the sausage usually seasons it pretty well though.
7. Serve with love
Ladle the soup into bowls while it’s piping hot. I like to add an extra little dollop of ricotta on top and maybe some fresh basil if I’m feeling fancy. The cheese pull when you scoop it up is everything!
Pro Tips for Perfect Creamy Lasagna Soup
Here are my hard-earned secrets: First, when adding the ricotta, take it off the heat and stir slowly in one direction to prevent curdling. Second, warm your soup bowls first – it keeps the soup hot longer and makes the cheese extra melty. And third, if the soup thickens too much as it sits, just stir in a splash of warm broth to loosen it up. Oh, and don’t skip letting it sit for 5 minutes before serving – the flavors marry beautifully!
Serving Suggestions for Creamy Lasagna Soup
This rich soup absolutely begs for some crusty garlic bread on the side – I’m partial to thick slices of ciabatta brushed with garlic butter and toasted until golden. A simple arugula salad with lemon vinaigrette cuts through the richness beautifully. For garnish? Fresh basil leaves add color and brightness, while an extra sprinkle of red pepper flakes gives each bite a little kick. Pro tip: Serve with a small spoon and fork – you’ll need both for those cheesy, noodle-filled bites!
Storing and Reheating Creamy Lasagna Soup
Here’s the scoop on keeping this soup tasting as good as day one! Store cooled leftovers in an airtight container in the fridge for up to 4 days. The noodles will soak up some broth, so when reheating, add a splash of water or broth and warm it gently over low heat, stirring often. Want to freeze it? Do it before adding the dairy – just thaw, reheat the base, then stir in fresh cream and ricotta. Trust me, your future self will thank you for planning ahead when that soup craving hits!
Nutritional Information for Creamy Lasagna Soup
Now, I’m no nutritionist, but here’s what you should know about this comforting bowl of goodness. The creamy richness comes with some indulgence – we’re talking satisfying amounts of protein from the sausage and cheeses, plus carbs from those hearty noodles. Exact counts will vary based on your specific ingredients (like using turkey sausage vs. pork), but I can promise it’s worth every delicious bite. As my grandma used to say, “Good food feeds the soul as much as the body!”
FAQs About Creamy Lasagna Soup
Can I use ground beef instead of Italian sausage?
Absolutely! While the sausage gives that signature flavor, ground beef works in a pinch. Just add extra Italian seasoning (about 1 tbsp) and a pinch of fennel seeds to mimic those herby sausage notes. I’ve even used a mix of beef and pork when I’m improvising – the ricotta and mozzarella will still make it plenty creamy.
How do I make this soup gluten-free?
Easier than you think! Simply swap regular lasagna noodles for your favorite gluten-free variety (the brown rice ones hold up especially well). Just be sure to check that your chicken broth and sausage are GF too – some brands sneak in wheat-based fillers. The rest of the ingredients are naturally gluten-free, so you’re just one simple swap away from comfort food heaven.
What’s the best way to store leftovers?
Here’s my foolproof method: Let the soup cool completely, then transfer to airtight containers (I use mason jars because they stack nicely). The noodles will keep absorbing liquid, so when reheating, add a splash of broth or water and warm gently on the stove. Pro tip: Stir in a fresh dollop of ricotta when serving leftovers – it brings back that just-made creaminess!
For more delicious recipes and inspiration, check out our Pinterest page!
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35-Minute Creamy Lasagna Soup with Ricotta & Sausage
- Total Time: 35 mins
- Yield: 6 servings
- Diet: Low Lactose
Description
A rich and creamy lasagna soup with Italian sausage, ricotta, and herbs for a comforting meal.
Ingredients
- 1 lb Italian sausage
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 8 oz lasagna noodles, broken
- 1/2 cup heavy cream
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella
- Salt and pepper to taste
Instructions
- Brown the sausage in a large pot over medium heat.
- Add onion and garlic, cook until softened.
- Stir in tomatoes, broth, basil, oregano, and red pepper flakes.
- Bring to a boil, then add broken lasagna noodles.
- Simmer until noodles are tender, about 15 minutes.
- Stir in heavy cream and ricotta until smooth.
- Top with mozzarella before serving.
Notes
- Use hot Italian sausage for extra spice.
- Broken lasagna noodles work best for easy eating.
- Garnish with fresh basil if desired.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
