Creamy Lasagna Soup: Weeknight Comfort, No Layering Needed (Print Version)

Creamy Lasagna Soup delivers all the classic flavors without the fuss. My easy recipe brings hearty comfort to your table in one pot.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: Contains Dairy, Gluten (can be GF)

# Ingredients:

→ Soup Base & Meat

01 - Ground Italian Sausage (1 lb)
02 - Yellow Onion (1 medium, chopped)
03 - Garlic (4 cloves, minced)
04 - Canned Crushed Tomatoes (28 oz can)
05 - Chicken Broth (6 cups)

→ Pasta & Creamy Finish

06 - Lasagna Noodles (6-8 sheets, broken)
07 - Heavy Cream (1/2 cup)
08 - Fresh Spinach (5 oz bag)

→ Toppings & Garnish

09 - Ricotta Cheese (1/2 cup, for serving)
10 - Parmesan Cheese (1/4 cup, grated, for serving)
11 - Fresh Basil (for garnish, optional)

# Instructions:

01 - In a big pot or Dutch oven, brown that Italian sausage over medium-high heat. Break it up real fine as it cooks. Once it’s nicely browned and cooked through, drain any extra grease—I usually just tilt the pot and spoon it out, trying not to burn myself (a common occurrence, oops!). You want that savory base for your Creamy Lasagna Soup.
02 - Reduce the heat to medium. Toss in the chopped yellow onion and minced garlic. Let them get all fragrant and soft, about 5 minutes, stirring occasionally. The smell starts to fill the kitchen, and that's when you know your Creamy Lasagna Soup is starting right. Don't let the garlic burn; nobody wants bitter garlic in their soup!
03 - Pour in the canned crushed tomatoes and chicken broth. Give it a good stir to combine everything. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it bubble gently for 10-15 minutes. This lets all those amazing flavors meld and deepen, creating the perfect foundation for our Creamy Lasagna Soup.
04 - Now for the fun part: stir in the broken lasagna noodles. Cook them according to package directions, usually around 8-10 minutes, or until they are al dente. This is where I always keep a close eye on it, because overcooked pasta in soup is just... mush. Nobody wants mushy Creamy Lasagna Soup! Stir often to prevent sticking.
05 - Once the pasta is cooked to your liking, stir in the heavy cream and the fresh spinach. Let the spinach wilt down, which only takes a minute or two. Don't boil it too hard once the cream is in, or it might get weird and separate. This step makes the Creamy Lasagna Soup truly decadent and comforting.
06 - Ladle the hot Creamy Lasagna Soup into bowls. Now for the best part! Dollop each serving with a generous spoonful of ricotta cheese, sprinkle with grated Parmesan, and a little fresh basil if you're feeling fancy. Stand back and admire your handiwork, then dig in! It’s such a satisfying meal, truly.

# Notes:

01 - Don't overcook the pasta! It will continue to absorb liquid, so err on the side of al dente.
02 - Always drain the sausage grease thoroughly; a greasy soup is just not it, trust me.
03 - Serve the ricotta on top as a dollop, don't stir it into the whole pot, or it gets grainy.
04 - A pinch of nutmeg with the cream surprisingly enhances the savory notes.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - cutting board
03 - knife
04 - ladle.

# Nutrition (Per Serving):

Calories: 450
Total Fat: 28g
Total Carbohydrate: 30g
Protein: 25g

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