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Creamy Lasagna Soup with Italian Sausage & Ricotta

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This Creamy Lasagna Soup with Italian Sausage and Ricotta delivers all the soul-warming comfort of classic lasagna without the fuss of layering. Made in one pot in under an hour, it features rich tomato broth, savory Italian sausage, broken lasagna noodles, and a creamy ricotta finish that makes every spoonful pure comfort.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound sweet Italian sausage, casings removed
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/4 cup tomato paste
  • 1 can (28 ounces) crushed tomatoes (preferably San Marzano)
  • 4 cups low-sodium chicken broth
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 8 ounces dried lasagna noodles, broken into 1–2 inch pieces
  • 1/2 cup heavy cream
  • 1 cup whole milk ricotta cheese (for serving)
  • 1/2 cup grated Parmesan cheese (freshly grated)
  • 1/2 cup shredded mozzarella cheese (for topping)
  • Fresh basil or parsley for garnish (optional)

Instructions

  1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the Italian sausage (casings removed) and break it up with a wooden spoon. Cook for 5-7 minutes until browned and no longer pink. Spoon off excess fat, leaving about 1 tablespoon. Set the sausage aside on a plate.
  2. Reduce heat to medium. Add the diced onion and cook for 3-4 minutes until soft and translucent, scraping up any browned bits from the bottom. Add the minced garlic, dried oregano, and red pepper flakes, and cook for 30 seconds until fragrant.
  3. Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly and smells fragrant.
  4. Pour in the crushed tomatoes and stir to combine. Add the chicken broth, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 10 minutes. Return the browned sausage to the pot.
  5. Add the broken lasagna noodles to the simmering soup. Cook according to package directions, usually 10-12 minutes, until al dente. Stir occasionally to prevent sticking. If the soup gets too thick, add a splash more broth or water.
  6. Once the pasta is tender, reduce heat to low and stir in the heavy cream. Let warm through for 1-2 minutes. Taste and adjust seasoning as needed.
  7. Ladle the soup into bowls. Add a generous dollop of ricotta to each bowl (about 2 tablespoons per serving). Sprinkle with Parmesan and mozzarella, then garnish with fresh basil or parsley. Serve immediately.

Notes

For meal prep, cook pasta separately and add to individual bowls when serving to prevent mushy noodles. Do not stir ricotta into the whole pot; add a dollop to each bowl for creamy pockets. Toast the tomato paste for 2 minutes to deepen flavor. Season as you go for best results. Leftovers keep in the refrigerator for up to 4 days; reheat gently on the stovetop with a splash of broth.

Nutrition

Keywords: lasagna soup, creamy lasagna soup, Italian sausage soup, one-pot soup, comfort food, easy dinner, weeknight dinner, ricotta soup

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