Description
Creamy Lasagna Soup with Italian Sausage is a hearty, comforting dish that combines all the flavors of classic lasagna in a rich, cheesy soup form. Perfect for cozy nights.
Ingredients
Units
Scale
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 450g (1 lb) Italian sausage, casing removed
- 2 tbsp tomato paste
- 1 can (400g) crushed tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups chicken broth
- 8 lasagna noodles, broken into pieces
- 1/2 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until soft, about 5 minutes.
- Add minced garlic and cook for 30 seconds.
- Add Italian sausage and cook until browned, breaking it up with a spoon.
- Stir in tomato paste and cook for 1 minute.
- Add crushed tomatoes, basil, oregano, red pepper flakes, salt, and black pepper. Stir to combine.
- Pour in chicken broth and bring to a boil.
- Add broken lasagna noodles and reduce heat to a simmer. Cook for 10–12 minutes, or until noodles are tender.
- Stir in heavy cream and simmer for 2 more minutes.
- Turn off heat and stir in mozzarella and Parmesan cheese until melted and creamy.
- Serve hot, garnished with fresh basil or parsley.
Notes
- For a lighter version, use turkey or chicken sausage.
- Substitute gluten-free noodles for a gluten-free option.
- Adjust cream and cheese amounts for desired richness.
- Soup thickens as it sits—add extra broth to reheat leftovers.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 880mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg