Description
Creamy Lasagna Soup is a warm, hearty dish that captures all the iconic flavors of traditional lasagna but simplifies the process. It features savory Italian sausage, tender noodles, and a velvety cheese garnish, all combined in a rich tomato broth that can be made in just under forty minutes.
Ingredients
1 lb Italian Sausage
1/2 lb Ground Beef
1 Yellow Onion (diced)
4 cloves Garlic (minced)
2 cups Fresh Spinach
6 cups Beef Broth
1 can (15 oz) Tomato Sauce
1 can (14.5 oz) Diced Tomatoes
8–10 Lasagna Noodles (broken)
1 cup Heavy Cream
1/2 cup Parmesa
1 cup Ricotta Cheese
1 cup Shredded Mozzarella
Fresh Basil
2 tsp Italian Seasoning
1/2 tsp Salt
1/4 tsp Black Pepper
1/2 tsp Red Pepper Flakes
Instructions
- Brown the Meat: Place a large Dutch oven over medium-high heat. Add the Italian sausage and diced onions. Cook until browned and the onions are translucent
- Sauté the Aromatics: Stir in the minced garlic, Italian seasoning, and red pepper flakes. Cook for about 1 minute until fragrant
- Add the Liquids: Pour in the beef broth, tomato sauce, and diced tomatoes. Stir to combine and bring to a boil
- Cook the Noodles: Break the lasagna noodles into pieces and add them to the boiling liquid. Reduce heat to a simmer and cook for 10-12 minutes
- Make it Creamy: Stir in the heavy cream and spinach. Add Parmesan cheese until melted
- Prepare the Cheese Topping: Mix ricotta, mozzarella, and a pinch of salt in a small bowl
- Serve: Ladle the soup into bowls, top with the ricotta mixture, and garnish with fresh basil
Notes
Cook noodles separately if storing leftovers to avoid mushiness.
Deglaze pot after browning meat for added flavor.
Use fresh garlic for a better taste.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 6g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg