Creamy Lasagna Soup
Creamy lasagna soup delivers all the savory, cheesy comfort of classic lasagna in a single pot, combining ground sausage, tomato broth, broken lasagna noodles, and a rich ricotta mixture for effortless weeknight dinners.
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Creamy lasagna soup delivers all the savory, cheesy comfort of classic lasagna in a single pot, combining ground sausage, tomato broth, broken lasagna noodles, and a rich ricotta mixture for effortless weeknight dinners.
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In a large pot or Dutch oven, brown the ground sausage over medium-high heat. Drain off any excess grease.
Add the marinara sauce and beef broth to the pot with the cooked sausage. Stir to combine.
Break the oven-ready lasagna noodles into smaller, bite-sized pieces and add them to the pot.
Stir in the can of diced tomatoes.
Season the soup with seasoned salt, oregano, garlic pepper, tomato chicken bouillon, basil, and Italian seasoning to your taste. Stir well.
Bring the soup to a simmer, then cover and cook for about 15-20 minutes, or until the lasagna noodles are tender.
While the soup simmers, prepare the cheese mixture. In a separate bowl, combine the ricotta cheese, softened cream cheese, and grated parmesan cheese. Mix until smooth.
Once the noodles are cooked, stir the ricotta cheese mixture into the soup until it melts and incorporates.
Pour in the heavy cream and stir until the soup is creamy and well combined.
Serve the lasagna soup hot, garnished with shredded mozzarella cheese if desired.
Store in an airtight container in the refrigerator for up to 3 days; freeze without the ricotta mixture for up to 2 months, then thaw and stir in ricotta before serving.
Yes. Ground beef works well; use Italian seasoning or fennel seed to replicate the savory depth sausage provides.
No. Break the oven-ready noodles into pieces and add them directly to the simmering broth; they will soften as the soup cooks.
Yes. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding broth if the soup has thickened.
Stir the ricotta mixture into a ladle of warm broth before adding it to the pot, or dollop it in small spoonfuls and gently fold it in off heat.
Yes, but freeze before adding the ricotta mixture. Thaw and reheat, then stir in the ricotta just before serving for best texture.
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