Easy Creamy Lasagna Soup (One Pot)
This Creamy Lasagna Soup is cheesy, saucy, flavorful, and packed with chewy lasagna noodles. It's everything you love about lasagna but in a soup version! Made with tasty ingredients like Italian sausage, ricotta cheese, bacon, veggies, and heavy creamy, you won't want to miss out on recreating this rich, hearty soup!
Servings: 8 people
Ingredients
- 5 slices bacon, diced
- 1 pound Italian sausage, mild or hot
- 1-2 teaspoons olive oil
- 1 yellow onion, diced
- 2 large carrots, chopped
- 2 large celery ribs, chopped
- 8 cloves garlic, minced
- 1 Tablespoon Italian seasoning
- 1/2-1 teaspoon red chili flakes
- 1/2 teaspoon Morton kosher salt*
- 1 teaspoon granulated sugar, optional
- 4 cups chicken broth or stock
- 1 28-ounce can crushed tomatoes with basil
- 1 8-ounce can tomato sauce
- 8 lasagna noodles
- 1 cup half and half or heavy cream
- mozzarella cheese, for topping
- plain ricotta or pesto ricotta, for topping*
- cheesy toast, for topping*
Instructions
- In a large Dutch oven or pot, add the bacon and sausage. Sauté until brown. Do not drain the grease.5 slices bacon, diced, 1 pound Italian sausage, mild or hot
- Add the olive oil, onion, carrot, and celery. Sauté for 6-8 minutes or until softened. Add more olive oil if the vegetables look dry.1-2 teaspoons olive oil, 1 yellow onion, diced, 2 large carrots, chopped, 2 large celery ribs, chopped
- Add the garlic, Italian seasoning, red chili flakes, salt, and sugar if using. Sauté for 2-3 minutes or until fragrant.8 cloves garlic, minced, 1 Tablespoon Italian seasoning, 1/2-1 teaspoon red chili flakes, 1/2 teaspoon Morton kosher salt*, 1 teaspoon granulated sugar, optional
- Stir in the chicken broth, crushed tomatoes, and tomato sauce. Bring to a boil. Using your hands, break 1-2 lasagna noodles into bite-sized at a time over the pot. Repeat with all of the noodles.4 cups chicken broth or stock, 1 28-ounce can crushed tomatoes with basil, 1 8-ounce can tomato sauce, 8 lasagna noodles
- Cover the pot and reduce the heat to medium low. Cook for about 10 minutes or until the lasagna noodles reach desired tenderness. Stir occasionally.
- Once the noodles are cooked, remove the lid and stir in the half and half. Serve with shredded mozzarella cheese, ricotta, and cheesy toast.1 cup half and half or heavy cream, mozzarella cheese, for topping, plain ricotta or pesto ricotta, for topping*, cheesy toast, for topping*
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Pesto Ricotta: To create a pesto ricotta topping for this creamy lasagna soup, stir together 1 heaping cup of ricotta and 3-4 tablespoons of pesto.
- Cheesy Toast: Drizzle a generous amount of olive oil over 16 baguette slices. Season the baguette pieces with salt, pepper, and granulated garlic. Then, top the slices with shredded mozzarella. Bake them at 400 degrees for 8-10 minutes. It’s ready when the cheese is melty, and the bread is toasted/crispy.
- Do not overcook the pasta. Overcooking the pasta will leave you with mushy, overly soft lasagna noodles. Ensure you leave the noodles out until the end for the best results.
- Avoid adding the cream until right before serving. When making creamy lasagna soup, add the cream as the last step before the toppings. Adding dairy to creamy lasagna soup with sausage too early can lead to curdled milk or a separated broth.
- Break up the noodles. Broken lasagna noodles make this soup easier to eat. Ensure you break the pasta noodles up before adding them to the soup.
Nutrition
Calories: 398kcal | Carbohydrates: 29g | Protein: 16g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 1132mg | Fiber: 2g | Sugar: 5g