Creamy Lasagna Soup
A cozy, one-pot version of classic lasagna that combines Italian sausage, tomatoes, creamy cheese, and herbs into a hearty soup perfect for chilly nights.
Equipment
- Large Pot
- Wooden Spoon
- Mixing Bowl
Ingredients
- 450 g hot Italian sausage casing removed
- 1 onion diced
- 5 cloves garlic minced
- 1 pinch red pepper flakes
- 2 tbsp tomato paste heaping
- 1 can crushed tomatoes 28 oz (796 ml)
- 4 cups beef broth
- 1 cup heavy cream
- 8-10 sheets lasagna pasta broken into pieces
- 1 tbsp fresh parsley finely chopped
- 1 tbsp fresh oregano finely chopped
- 1 tbsp fresh basil finely chopped
- ¾ cup ricotta cheese
- ½ cup mozzarella cheese shredded
- ¼ cup parmesan cheese grated
- salt and pepper to taste
- Italian seasoning to taste
Instructions
- Heat a large pot over medium heat. Remove casing from sausage, crumble, and brown for 5-7 minutes. Remove and set aside.
- Sauté diced onion in the same pot for 3-4 minutes until translucent. Add garlic and red pepper flakes, cooking for 1-2 minutes.
- Stir in tomato paste and cook for 1-2 minutes. Add crushed tomatoes and cook until slightly thickened.
- Pour in beef broth, season with salt, pepper, and Italian seasoning. Bring to a boil.
- Add broken lasagna sheets to the pot. Cook 10-12 minutes until al dente.
- Stir in heavy cream. Return browned sausage to the pot along with parsley, oregano, and basil. Simmer for a few minutes.
- Mix ricotta, mozzarella, and parmesan in a bowl. Serve soup hot with a dollop of the cheese mixture on top.
Notes
Make it lighter with turkey sausage or dairy-free with coconut cream and vegan cheese. Serve with crusty bread for a complete meal.