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Cozy One-Pot Creamy Lasagna Soup with Italian Sausage

creamy lasagna soup with italian sausage - featured image
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This creamy, one-pot lasagna soup delivers all the comforting flavors of classic lasagna without the layering or baking. It’s a quick and easy weeknight meal that comes together in about 40 minutes, perfect for cozy nights.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground Italian sausage (mild or spicy)
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes (optional)
  • 6 cups low-sodium chicken broth (or vegetable broth)
  • 1 can (14.5 ounces) crushed tomatoes (preferably San Marzano)
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 8 ounces dried lasagna noodles, broken into 1–2 inch pieces
  • ½ cup heavy cream
  • 1 cup whole milk ricotta cheese
  • ½ cup grated Parmesan cheese
  • 2 cups fresh spinach, roughly chopped (optional)
  • Salt and freshly ground black pepper, to taste
  • Fresh basil or parsley, for garnish

Instructions

  1. Brown the Sausage: Place your Dutch oven over medium-high heat and add the olive oil. Once shimmering, add the ground Italian sausage. Break it up with a wooden spoon into small pieces. Cook for about 5-7 minutes, stirring occasionally, until browned and no longer pink. Spoon out excess fat, leaving about 1 tablespoon in the pot.
  2. Sauté the Aromatics: Reduce heat to medium. Add the chopped onion and cook for about 3 minutes until soft and translucent. Add the minced garlic, dried oregano, and red pepper flakes (if using). Cook for another 30 seconds until fragrant.
  3. Add the Liquids and Tomatoes: Pour in the chicken broth, crushed tomatoes, and diced tomatoes with their juices. Stir to combine, scraping up any browned bits from the bottom. Bring to a gentle boil over high heat (about 3-5 minutes).
  4. Cook the Noodles: Once boiling, add the broken lasagna noodles, stirring to submerge. Reduce heat to medium-low and simmer for 10-12 minutes, stirring occasionally, until noodles are tender but still al dente.
  5. Finish with Cream and Spinach: Remove pot from heat. Stir in the heavy cream and chopped spinach (if using). Let the residual heat wilt the spinach for about 1 minute. Season with salt and pepper to taste.
  6. Prepare the Garnish: In a small bowl, mix the ricotta cheese with about half of the grated Parmesan.
  7. Serve Immediately: Ladle the hot soup into bowls. Top each with a generous dollop of the ricotta-Parmesan mixture. Sprinkle remaining Parmesan on top and garnish with fresh basil or parsley. Serve hot.

Notes

For best results, use low-sodium broth to control salt. If you plan to have leftovers, slightly undercook the noodles as they will continue to soften. The soup thickens as it sits; add a splash of broth when reheating. For a deeper tomato flavor, toast 2 tablespoons of tomato paste after cooking the garlic.

Nutrition

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

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