Creamy Lasagna Soup with Ricotta Topping
Alright, real talk: if you grew up in an Italian-American household like I did, lasagna wasn’t just a meal—it was a full-blown event. But what if I told you that all those rich, cheesy layers could be transformed into a cozy, slurpable soup? Yes, you heard me right! This Creamy Lasagna Soup hits all those comforting notes—the tangy tomato, the spicy Italian sausage, and of course, a dreamy dollop of ricotta on top that melts into the broth like a velvet cloud. It’s like all the best parts of lasagna got together for a party in a bowl. Plus, it’s quick enough for a weeknight but fancy enough to impress your guests. Grab your spoon, and let’s dive in!
Quick Facts
- Yield: Serves 6
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Ingredients
For the Main Dish:
- 1 lb Italian sausage (mild or spicy), casings removed
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
- 8 lasagna noodles, broken into bite-sized pieces
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
For the Ricotta Topping:
- 1 cup whole milk ricotta cheese
- 1 tbsp fresh parsley, chopped (optional)
- Pinch of salt and pepper
How I Make It
Step 1:
Cook the sausage in a large pot over medium heat, breaking it up with a wooden spoon until it’s browned and cooked through—about 5-7 minutes. Drain off any excess fat if your sausage is particularly greasy.
Step 2:
Add the chopped onion to the sausage and cook for another 3-4 minutes until softened and fragrant. Then toss in the minced garlic and stir for about 30 seconds—don’t let it burn!
Step 3:
Pour in the crushed tomatoes, tomato sauce, and chicken broth. Stir in the dried basil and oregano. Bring everything to a gentle simmer. Season with salt and pepper to your taste.
Step 4:
Once simmering, add the broken lasagna noodles. Cook uncovered for 10-12 minutes, stirring occasionally, until the noodles are tender but still have a slight bite (al dente).
Step 5:
Stir in the shredded mozzarella and Parmesan cheese, which will melt into the soup, making it creamy without needing any cream. Give it a good stir until everything is blended and silky.
Step 6:
Before serving, mix the ricotta cheese with a pinch of salt, pepper, and chopped parsley for a fresh note. Spoon a generous dollop on top of each bowl—the ricotta is the perfect cool, creamy contrast to the rich soup.
Variations & Tips
- Swap Italian sausage for ground beef or turkey for a leaner option.
- Want more veggies? Throw in chopped spinach or mushrooms in Step 3.
- If you don’t have ricotta, crème fraîche or sour cream works as a creamy topping.
- Use fresh herbs like basil or oregano at the end for a bright flavor boost.
- For gluten-free noodles, use rice or corn-based lasagna noodles—adjust cooking time accordingly.
- Leftovers? The noodles will soak up broth overnight, so add extra broth when reheating.
How I Like to Serve It
This soup is a winner on chilly fall evenings when you want something nourishing and satisfying. Pair it with a simple green salad and crusty garlic bread to soak up every bit of that luscious broth. It also makes a fantastic cozy dinner when you’re binge-watching your favorite shows or having a casual family movie night.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove with a splash of broth or water to loosen the noodles and soup if it thickens too much.
Closing: This recipe always works because it balances hearty comfort food with a fresh, creamy touch—perfect for turning an ordinary weeknight into something special.