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Cozy Creamy Lasagna Soup with Italian Sausage and Ricotta

creamy lasagna soup with italian sausage and ricotta - featured image
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This creamy lasagna soup delivers all the rich, meaty, cheesy, herbaceous soul of the baked classic in about 45 minutes on the stovetop. It’s the ultimate cold-weather comfort food, perfect for weeknights when you need a hug in a bowl.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound mild or spicy Italian sausage, casings removed
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • ½ teaspoon red pepper flakes (optional)
  • ¼ cup dry white wine (like Pinot Grigio or Sauvignon Blanc; substitute with extra chicken broth if needed)
  • 6 cups low-sodium chicken broth
  • 1 can (28 ounces) crushed tomatoes (San Marzano preferred)
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • 8 ounces dried lasagna noodles, broken into 1–2 inch pieces
  • ½ cup heavy cream
  • 1 cup whole milk ricotta cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • Fresh basil or parsley, chopped (for garnish)
  • Extra ricotta for dolloping (for garnish)
  • Grated Parmesan for serving (for garnish)

Instructions

  1. Brown the Sausage: Heat the olive oil in a Dutch oven over medium-high heat. Add the Italian sausage (casings removed) and cook, breaking it up with a wooden spoon, until deeply browned and cooked through, about 5-7 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the pot.
  2. Sauté the Aromatics: Reduce heat to medium. Add the diced onion to the pot and cook, stirring occasionally, until softened and translucent, about 3 minutes. Add the minced garlic and red pepper flakes (if using) and cook for 1 minute more, until fragrant.
  3. Deglaze the Pot: Pour in the white wine (or ¼ cup of chicken broth) and scrape up all the browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for about 30 seconds to cook off the alcohol.
  4. Build the Broth: Add the chicken broth, crushed tomatoes, diced tomatoes (with their juices), oregano, basil, thyme, bay leaf, salt, and pepper. Stir everything together, then return the browned sausage to the pot. Bring the soup to a boil, then reduce heat to low and let it simmer uncovered for 10 minutes.
  5. Cook the Pasta: Stir in the broken lasagna noodle pieces. Make sure they’re fully submerged in the broth. Continue simmering, stirring occasionally to prevent the noodles from sticking, until the pasta is tender but still has a slight bite (al dente), about 10-12 minutes.
  6. Add the Cream and Cheese: Once the pasta is cooked, reduce the heat to low. Stir in the heavy cream, then add the ricotta cheese in dollops, gently stirring to incorporate. Add the shredded mozzarella and grated Parmesan, stirring until melted and smooth. Do not let the soup boil after adding the dairy.
  7. Finish and Serve: Remove the bay leaf. Taste the soup and adjust seasoning with more salt and pepper if needed. Ladle into deep bowls, top with an extra dollop of ricotta, a sprinkle of fresh basil or parsley, and a generous shower of grated Parmesan. Serve immediately with crusty bread for dipping.

Notes

For best results, brown the sausage deeply to build flavor. If planning leftovers, cook pasta separately and add to individual bowls to prevent it from absorbing too much liquid. Use room temperature dairy to prevent curdling. The soup tastes even better the next day.

Nutrition

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

Find it online: https://junomeals.com/cozy-creamy-lasagna-soup-with-italian-sausage-and-ricotta/