Magical 30-Minute Creamy Lasagna Soup with Italian Sausage

There’s something magical about a bowl of steaming, creamy lasagna soup with Italian sausage and ricotta when you need serious comfort food. I swear by this recipe on those nights when you want all the cozy flavors of lasagna without the layering fuss. The rich tomato broth, spicy sausage, and ribbons of tender noodles come together in about half an hour – and that dollop of creamy ricotta on top? Absolute heaven. My family goes crazy for this soup, especially when the weather turns chilly. It’s like getting hugged from the inside with every spoonful of that velvety, cheesy goodness.

Table of contents:

Why You’ll Love This Creamy Lasagna Soup with Italian Sausage and Ricotta

Listen – this isn’t just another soup recipe. This creamy lasagna soup is the answer to all those nights when you’re craving that rich lasagna taste without spending hours in the kitchen. Here’s why it’s my go-to:

• All the flavor, none of the fuss: You get that classic lasagna taste with Italian sausage and ricotta in half the time (and with way fewer dishes to wash).
• Comfort in every spoonful: That creamy tomato broth hugs broken lasagna noodles and melty cheese like your favorite blanket on a cold night.
• Crazy easy to make: One pot, simple ingredients, and about 30 minutes from start to finish – even my teenager can whip this up.
• Leftovers taste even better: The flavors deepen overnight, making it perfect for meal prep (if it lasts that long in your fridge).

Ingredients for Creamy Lasagna Soup with Italian Sausage and Ricotta

Here’s what you’ll need to make this soul-warming soup – I swear by these exact measurements for the perfect balance of flavors. Trust me, the whole milk ricotta and fresh garlic make all the difference!

• 1 lb Italian sausage (hot or mild, your choice – I remove the casings for easier browning)
• 1 medium yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced (fresh is best, but 1 tsp jarred works in a pinch)
• 1 can (28 oz) crushed tomatoes (look for the San Marzano kind if you’re feeling fancy)
• 4 cups chicken broth (low-sodium so you can control the salt)
• 1 tsp dried basil (rub it between your fingers to wake up the oils)
• 1 tsp dried oregano
• ½ tsp red pepper flakes (optional, but gives a nice kick)
• 8 oz lasagna noodles, broken into bite-sized pieces (about 10 sheets)
• ½ cup heavy cream (don’t skimp – this makes it luxuriously creamy)
• 1 cup whole milk ricotta cheese (the good stuff, not the watery kind)
• ½ cup shredded mozzarella (for that perfect cheesy pull)
• Salt and black pepper to taste

See? Nothing crazy – just honest ingredients that transform into something magical. Now let’s get cooking!

How to Make Creamy Lasagna Soup with Italian Sausage and Ricotta

Okay, let’s dive into making this dreamy soup! Don’t worry – it’s easier than assembling a traditional lasagna (and way less messy). Just follow these simple steps and you’ll have a pot of comfort ready in no time.

Step 1: Brown the Sausage and Vegetables

First, grab your favorite big soup pot – I use my trusty Dutch oven – and heat it over medium-high. Crumble in that Italian sausage (casings removed if you bought links) and let it get nice and brown. Don’t crowd the pot or you’ll get steamed sausage instead of properly browned. After about 5 minutes, when the sausage has some crispy bits, toss in the diced onion. Let those soften for 3-4 minutes until they’re translucent, then add the garlic (your kitchen will smell amazing!). Cook just 30 seconds more – burnt garlic is nobody’s friend.

Step 2: Simmer the Soup Base

Now for the magic! Pour in those crushed tomatoes and chicken broth, then sprinkle in your dried herbs and red pepper flakes. Give everything a good stir and bring it to a gentle boil. This is when the flavors start getting cozy together – let it bubble happily for about 5 minutes to develop that rich, tomatoey base. You could totally taste-test here (careful, it’s hot!) and adjust the salt if needed.

Step 3: Cook the Noodles and Finish

Time for the noodles! Drop in those broken lasagna pieces and let them simmer for about 12-15 minutes, stirring occasionally. You’ll know they’re done when they’re tender but still have a little bite. Now the best part – turn the heat to low and stir in the heavy cream and ricotta until everything’s smooth and creamy. The ricotta will melt into the broth creating that signature lasagna soup silkiness. Just before serving, sprinkle with mozzarella and watch it melt into gooey perfection.

Tips for the Best Creamy Lasagna Soup with Italian Sausage and Ricotta

After making this soup more times than I can count (my family demands it weekly!), I’ve picked up some pro tricks that take it from good to “oh-my-god-can-I-have-seconds” amazing:

• Go spicy or go home: Hot Italian sausage gives the best flavor boost – that little kick plays so nicely with the creamy ricotta.
• Noodle know-how: Break lasagna sheets into uneven pieces for the perfect mix of textures – some bigger shards, some small bits that thicken the broth.
• Cheese matters: Let the ricotta come to room temperature before stirring it in – it blends smoother without cooling down your soup.
• Fresh finish: Tear (don’t chop!) fresh basil over each bowl right before serving for that authentic Italian restaurant aroma.
• Don’t rush the simmer: Letting the broth bubble for those extra few minutes deepens all the flavors beautifully.

Ingredient Substitutions for Creamy Lasagna Soup

Life happens, and sometimes you gotta swap ingredients – no shame in that! Here are my tried-and-true substitutions that still give you delicious results:

• No Italian sausage? Ground turkey or chicken works (add extra fennel seeds and red pepper flakes for that classic flavor). Vegetarian? Try meatless crumbles or chopped mushrooms.
• Gluten-free folks: Swap regular lasagna noodles for gluten-free pasta – just check cooking times since GF noodles cook faster.
• Out of heavy cream? Half-and-half works in a pinch, though the soup won’t be quite as rich. For dairy-free, coconut milk adds creaminess but changes the flavor.
• Ricotta alternatives: Cottage cheese (blended smooth) or mascarpone both melt beautifully, though mascarpone makes it extra decadent.

The soup police won’t come after you – make it work with what you’ve got!

Serving Suggestions for Creamy Lasagna Soup

Oh, how I love serving this soup! A big hunk of garlic bread is non-negotiable in my house – perfect for sopping up that creamy broth. Sometimes I’ll add a simple arugula salad with lemon dressing for freshness. And don’t skip the garnishes! Fresh basil, extra ricotta dollops, or a sprinkle of Parmesan take each bowl to the next level. Pro tip: serve with extra red pepper flakes for spice lovers at the table.

Storing and Reheating Creamy Lasagna Soup

Here’s the thing about leftovers – the noodles keep soaking up broth like little flavor sponges! Store cooled soup in the fridge for up to 4 days in airtight containers. Freeze without noodles (they turn mushy when thawed) for up to 3 months. To reheat, go slow on the stovetop with a splash of broth or water to loosen it up – microwaving can overcook those tender noodles in seconds. Trust me, you’ll want to stir frequently and taste as you go to get that perfect creamy consistency back.

Nutritional Information for Creamy Lasagna Soup

Here’s the scoop on what’s in each comforting bowl (based on 6 servings): about 450 calories with 20g protein to keep you full. You’re looking at 32g carbs from those lovely noodles, 28g fat (12g saturated from all that delicious cheese), and 3g fiber. The sodium clocks in around 900mg – use low-sodium broth if you’re watching that. Remember, these numbers can change depending on your sausage choice or if you go wild with extra cheese (no judgment here!). It’s comfort food, not health food – but oh so worth it!

FAQs About Creamy Lasagna Soup with Italian Sausage and Ricotta

Can I use ground beef instead of Italian sausage?
Totally! Swap in equal amounts of ground beef, but you’ll want to kick up the flavor with ½ tsp each of fennel seeds, garlic powder, and Italian seasoning. The sausage brings so much personality, so we need to compensate. My trick? A pinch of red pepper flakes and a splash of red wine while browning the beef.

How do I make this soup vegetarian?
Easy peasy! Skip the sausage and use chopped portobello mushrooms or meatless crumbles instead. For that umami punch, stir in 1 tbsp tomato paste with the onions. And don’t forget – vegetable broth instead of chicken. The creamy ricotta still makes it feel indulgent!

Why does my soup get thicker when stored?
Those lasagna noodles are thirsty little things! They keep absorbing liquid like flavor sponges. When reheating leftovers, just add splashes of broth or water until it’s your perfect consistency. Pro tip – undercook the noodles slightly if you know you’ll have leftovers.

Can I freeze this lasagna soup?
Yes, but with one big “but” – freeze it without the noodles unless you like mushy pasta. Cook and add fresh noodles when reheating. The creamy tomato base freezes beautifully for up to 3 months. Thaw overnight in the fridge before gently reheating on the stove.

Share Your Creamy Lasagna Soup Experience

Did this soup become your new comfort food obsession like it did for me? I’d love to hear how yours turned out! Leave a comment below with your favorite twists or snap a cheesy, steamy bowl pic to show off your masterpiece. Happy slurping!

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