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Creamy Lasagna Soup

Creamy lasagna soup with ruby-red tomato broth, savory sausage, and ribboned lasagna noodles. Finished with ricotta and a crisp Parmesan lid, it turns silky without heavy cream or flour.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage and aromatics
  • 1 lb Italian sausage
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
Tomato broth and seasoning
  • 1 can (28 oz) crushed tomatoes
  • 4 cup chicken broth
  • 1 tbsp Italian seasoning
Pasta and cheese finishing
  • 8 oz broken lasagna noodles
  • 4 oz cream cheese Use cream cheese for creamy body instead of cream and flour.
  • 1 cup grated Parmesan
  • 1 cup ricotta

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage base
  1. In a Dutch oven, cook the Italian sausage with the diced onion over medium-high heat until the sausage is browned and the onion is softened, about 6 to 8 minutes.
  2. Add the minced garlic and cook for 30 to 60 seconds, stirring, until fragrant and just starting to turn golden.
Build the tomato broth
  1. Stir in the crushed tomatoes, chicken broth, and Italian seasoning, then bring the mixture to a boil over high heat, about 3 to 4 minutes.
Cook the lasagna noodles
  1. Add the broken lasagna noodles and simmer until tender, about 10 minutes, stirring occasionally so the noodles don’t clump.
Make it silky
  1. Reduce heat to low and whisk in the cream cheese until fully melted and silky, about 1 to 2 minutes, with no visible streaks.
Crisp the Parmesan lid and finish
  1. Preheat oven to 400°F and spread grated Parmesan into small mounds on a baking tray, then bake until crisp, about 5 minutes.
  2. Serve the soup topped with the crispy Parmesan mounds and spooned ricotta on top.

Notes

Pro tip: Let the soup rest 2 to 3 minutes after whisking in the cream cheese so it thickens slightly into a smoother body. Store leftovers in the refrigerator up to 4 days; rewarm gently on the stove, adding a splash of broth if needed. Freezing is not recommended because the pasta texture can soften when thawed. For a dietary swap, use turkey sausage and low-fat cream cheese to reduce saturated fat while keeping the same creamy finish.