Print

Crowd-Pleasing Lasagna Soup with Creamy Ricotta

lasagna soup - featured image
Print Recipe

This lasagna soup has all the heart and soul of a traditional lasagna—the rich tomato broth, savory meat, and melty cheese—but without the layering or waiting. It’s comfort food that doesn’t demand perfection, perfect for busy weeknights or entertaining.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 pound sweet Italian sausage, casings removed
  • 1 large yellow onion, diced (about 1.5 cups)
  • 4 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 3 tablespoons tomato paste
  • 4 cups low-sodium chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 8 ounces lasagna noodles, broken into 2-inch pieces
  • 3 cups fresh spinach, roughly chopped
  • 1 cup whole milk ricotta cheese
  • 1 cup shredded low-moisture mozzarella cheese
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 2 tablespoons fresh basil, chopped (for garnish)

Instructions

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a wooden spoon, and cook until well browned, about 5-7 minutes. Transfer sausage to a plate with a slotted spoon, leaving the rendered fat in the pot.
  2. Reduce heat to medium. Add the diced onion to the pot and cook, stirring occasionally, until soft and translucent, about 4 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Stir in the tomato paste and cook for 2 minutes. Add the crushed tomatoes, chicken broth, oregano, basil, red pepper flakes (if using), and a pinch of salt and pepper. Stir, scraping up any browned bits from the bottom of the pot.
  4. Bring the soup to a boil, then reduce heat to low and simmer for 10 minutes. Taste and adjust seasoning.
  5. Add the broken lasagna noodles to the pot, stirring to submerge. Cook according to package directions (about 8-10 minutes) until tender but al dente, stirring occasionally. If soup becomes too thick, add a splash more broth or water.
  6. Stir in the chopped spinach and cooked sausage. Cook for about 2 minutes until the spinach wilts.
  7. In a small bowl, mix the ricotta cheese with a pinch of salt and pepper.
  8. Ladle the hot soup into bowls. Top each bowl with a generous dollop of the ricotta mixture and a sprinkle of shredded mozzarella. Garnish with fresh parsley and basil. Serve immediately.

Notes

For best results, brown the sausage well and season as you go. If making ahead, cook the pasta separately and add it when serving to prevent it from absorbing too much liquid. Serve the ricotta as a dollop on top rather than stirring it into the soup to avoid curdling.

Nutrition

Keywords: lasagna soup, Italian sausage, ricotta, comfort food, easy dinner, crowd-pleaser

Find it online: https://forkifyfun.com/crowd-pleasing-lasagna-soup-with-creamy-ricotta-37-characters/