There’s something about a warm bowl of Creamy Lasagna Soup that feels like a hug on a chilly evening. This dish takes all the delicious flavors of traditional lasagna and transforms them into a comforting, hearty soup that’s just as satisfying but much easier to prepare. Whether you’re hosting a family dinner or need a quick weeknight meal, this recipe shines with its creamy texture, savory sausage, and tantalizing herbs. It’s the perfect way to indulge in classic Italian flavors without the fuss of layering noodles and cheese.
Why you’ll fall in love with this soup
What makes this Creamy Lasagna Soup a standout choice is how it captures the essence of lasagna in a fraction of the time. It’s quick to prepare, budget-friendly, and a guaranteed hit with kids and adults alike. You can whip it up in under 30 minutes, making it an ideal weeknight dinner when time is of the essence. The creamy base that melds with the robust savory notes from the sausage will have everyone asking for seconds. Plus, it makes for great leftovers, meaning you can enjoy this delightful meal more than once!
"This soup was a game-changer! It’s like lasagna but so much easier to make. My kids couldn’t get enough of it!" — Happy Home Cook
Step-by-step overview
Creating this Creamy Lasagna Soup is a breeze! Here’s how it comes together:
- Start by prepping your ingredients; chop your onions, mince the garlic, and remove the casing from the sausages.
- Cook the sausage until browned, then add your aromatic vegetables.
- Introduce the tomato flavors, followed by beef broth and lasagna sheets.
- Stir in the cream and herbs, then finish with a cheesy topping.
Now let’s dive into the ingredients you’ll need!
Gather these items
- 450g hot Italian sausage
- 1 onion, diced
- 5 garlic cloves, minced
- A pinch of red pepper flakes
- 2 heaping tablespoons of tomato paste
- 28 oz (796ml) canned tomatoes
- 4 cups beef broth
- 1 cup heavy cream
- 8-10 sheets of lasagna
- 1 tablespoon fresh parsley, minced
- 1 tablespoon fresh oregano, minced
- 1 tablespoon fresh basil, minced
- 3/4 cup ricotta cheese
- 1/2 cup mozzarella cheese
- 1/4 cup parmesan cheese
- Salt & pepper, to taste
- Italian seasoning, to taste
Feel free to substitute the sausage with ground turkey or make it vegetarian by using mushrooms or lentils!
Directions to follow
- Start by dicing the onion and mincing the garlic. Set these aside.
- Remove the casing from the Italian sausages. In a large pot, heat some oil over medium heat.
- Add the sausage, breaking it apart as it cooks until browned. Remove and set aside.
- In the same pot, add the diced onion and sauté for a few minutes. Next, add the minced garlic and red pepper flakes, cooking for 1-2 minutes until fragrant.
- Stir in the tomato paste and allow it to cook for a couple of minutes, then add the canned tomatoes and break them apart as they start to bubble.
- Pour in the beef broth and bring the mixture to a boil. Season with salt and pepper according to your taste.
- Once boiling, break the lasagna sheets into smaller pieces and stir them in. Stir occasionally to prevent sticking.
- When the noodles are nearly cooked, about 3/4 of the way done, add the heavy cream and mix well. Bring back to a simmer.
- Return the sausage to the pot, add the minced herbs, and stir to combine. Once heated through, taste and adjust seasoning if necessary.
- For the cheesy topping, mix together the ricotta, mozzarella, and parmesan cheeses. You can season this mix to taste.
- Serve the soup in bowls and dollop the cheese mixture on top, garnishing with extra fresh basil. Enjoy!
Best ways to enjoy it
This Creamy Lasagna Soup can be served in various creative ways. Consider adding a light mixed green salad with a tangy vinaigrette for a balanced meal, or pair it with warm, crusty garlic bread for dipping. You can even sprinkle fresh basil or extra cheese on top for added flair. Want to get fancy? Serve it in rustic bowls to enhance that cozy, homemade feel.
Keeping leftovers fresh
To properly store your soup, allow it to cool completely before transferring it to an airtight container. It can be kept in the refrigerator for 3-4 days. If you think you won’t finish it all in that time, consider freezing portions in separate containers. Creamy soups can sometimes separate upon freezing, so it’s best to consume them fresh if possible. For reheating, just warm it up on the stove and add a splash of broth or cream to restore the creamy texture.
Pro chef tips for success
- Flavor boost: To enrich overall flavor, consider browning the sausage even longer for a crispy texture.
- Add veggies: Feel free to toss in your favorite vegetables, like spinach or bell peppers, for some added nutrients and flavor.
- Cheesy goodness: Mix a bit of mozzarella into the soup right before serving for a melty, cheesy finish.
Creative twists
While this recipe is delicious as written, don’t hesitate to get creative! Try swapping the Italian sausage for spicy chorizo for a kick or use a non-dairy cream if you’re looking for a vegan alternative. Incorporating different herbs, such as thyme or rosemary, can also bring new dimensions to the flavor profile.
Common questions
How long does it take to prepare?
This Creamy Lasagna Soup can be made in about 30 minutes, perfect for a weeknight meal!Can I freeze this soup?
Yes, you can freeze it! Just be mindful that the cream may change consistency, so it’s best enjoyed fresh.What can I substitute for Italian sausage?
Ground turkey, beef, or even lentils for plant-based options work wonderfully.Can I use regular pasta instead of lasagna sheets?
Absolutely! Just adjust the cooking time according to the pasta you choose.
With this recipe, you’ll be building a lovely warm dish that resonates with comfort food while keeping things simple and satisfying. Enjoy your culinary creation!
Print
Creamy Lasagna Soup
- Total Time: 30 minutes
- Yield: 6 servings
- Diet: Carnivore
Description
A warm, comforting soup that captures the flavors of traditional lasagna, complete with creamy texture and savory sausage.
Ingredients
- 450g hot Italian sausage
- 1 onion, diced
- 5 garlic cloves, minced
- A pinch of red pepper flakes
- 2 heaping tablespoons of tomato paste
- 28 oz (796ml) canned tomatoes
- 4 cups beef broth
- 1 cup heavy cream
- 8-10 sheets of lasagna
- 1 tablespoon fresh parsley, minced
- 1 tablespoon fresh oregano, minced
- 1 tablespoon fresh basil, minced
- 3/4 cup ricotta cheese
- 1/2 cup mozzarella cheese
- 1/4 cup parmesan cheese
- Salt & pepper, to taste
- Italian seasoning, to taste
Instructions
- Dice the onion and mince the garlic; set aside.
- Remove the casing from the sausages. In a large pot, heat some oil over medium heat.
- Add the sausage, breaking it apart as it cooks until browned. Remove and set aside.
- In the same pot, add the diced onion and sauté for a few minutes.
- Next, add the minced garlic and red pepper flakes, cooking for 1-2 minutes until fragrant.
- Stir in the tomato paste and allow it to cook for a couple of minutes.
- Add the canned tomatoes, breaking them apart as they begin to bubble.
- Pour in the beef broth and bring to a boil. Season with salt and pepper.
- Once boiling, break the lasagna sheets into smaller pieces and stir them in, stirring occasionally to prevent sticking.
- When the noodles are nearly cooked, add the heavy cream and mix well; bring back to a simmer.
- Return the sausage to the pot, add the minced herbs, and stir to combine. Adjust seasoning if necessary.
- For the cheesy topping, mix together the ricotta, mozzarella, and parmesan cheeses.
- Serve the soup in bowls, dolloping the cheese mixture on top and garnish with fresh basil.
Notes
This soup can be served with a light mixed green salad or warm garlic bread. It is great for leftovers and can be frozen, but best enjoyed fresh.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian