Creamy Lasagna Soup
Creamy Lasagna Soup delivers classic lasagna flavors in a single pot: Italian sausage, broken lasagna noodles, and a rich tomato broth enriched with ricotta and cheese. It's comfort food that cooks in under 30 minutes.
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Creamy Lasagna Soup delivers classic lasagna flavors in a single pot: Italian sausage, broken lasagna noodles, and a rich tomato broth enriched with ricotta and cheese. It's comfort food that cooks in under 30 minutes.
Delivery in as fast as one hour.*
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In a large pot or Dutch oven, brown the Italian sausage over medium-high heat, breaking it up with a spoon.
Season the sausage with 1 tsp each of onion powder and garlic powder as it cooks.
Once the sausage is fully cooked, drain off the excess fat.
Return the sausage to the pot. Stir in the spaghetti sauce, chicken broth, beef broth, and diced tomatoes.
Break the lasagna noodles into bite-sized pieces and add them to the pot.
Season the soup with garlic pepper, oregano, basil, tomato bouillon, seasoned salt, and Italian seasoning. Stir to combine.
Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 8 minutes.
While the soup simmers, prepare the ricotta topping. In a bowl, mix the ricotta cheese, mozzarella cheese, and Italian cheese blend. Season with a pinch of seasoned salt and garlic pepper.
After 8 minutes, uncover the soup and stir in the heavy whipping cream.
Add 2-3 heaping tablespoons of the ricotta mixture to the soup and whisk until it melts into the broth.
Cover the pot again and continue to simmer for another 2-5 minutes, until the noodles are tender.
Taste and adjust seasoning if needed, adding more salt or seasoned salt to your preference.
Serve hot, garnished with a dollop of the remaining ricotta mixture and a sprinkle of Parmesan cheese, if desired.
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop; add ricotta when serving. Freeze without ricotta for up to 3 months.
Yes. Mild Italian sausage is recommended, but you can substitute hot Italian sausage for extra spice, or use ground beef or turkey for a lighter version. Brown and drain the meat the same way.
Yes. The oven-ready lasagna noodles should be broken into bite-sized pieces so they cook evenly in the broth and are easy to eat with a spoon.
The seasoned ricotta adds richness and creaminess at the end, mimicking the cheese layers in traditional lasagna. Stir it in or serve it on top for creaminess and authentic lasagna flavor.
Yes. Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of broth. Add the ricotta dollop when serving.
Freeze without the ricotta for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop. Add the ricotta and toppings after reheating.
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