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One-Pot Creamy Lasagna Soup with Italian Sausage and Ricotta Swirl

A close-up of a bowl filled with rich, red creamy lasagna soup, topped with dollops of white ricotta and grated cheese.
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Make this easy creamy lasagna soup for a comforting, hearty meal. This one-pot recipe captures all the flavor of classic lasagna in a warm, satisfying bowl, perfect for busy weeknights.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound Italian sausage, casings removed
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces lasagna noodles, broken into 1-inch pieces
  • 1/2 cup heavy cream
  • 1 cup whole milk
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup ricotta cheese, for topping
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add Italian sausage and cook, breaking it up with a spoon, until browned. Drain off excess grease.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the chicken broth, crushed tomatoes, and tomato sauce. Stir in the basil, oregano, salt, and pepper. Bring the mixture to a simmer.
  4. Add the broken lasagna noodles to the simmering broth. Cook according to package directions for al dente, stirring often to prevent sticking, about 10 to 12 minutes.
  5. Reduce the heat to low. Stir in the heavy cream and whole milk. Heat through gently, but do not allow the soup to boil after adding the dairy.
  6. Stir in the mozzarella cheese and Parmesan cheese until the cheese melts and the soup becomes creamy.
  7. Ladle the hearty soup into bowls. Top each serving with a dollop of ricotta cheese and a sprinkle of fresh parsley. Serve immediately.

Notes

  • For a richer flavor, substitute half of the chicken broth with beef broth.
  • If you prefer a different meat, use ground beef or ground turkey instead of Italian sausage.
  • You can use dried egg noodles instead of lasagna noodles for a quicker cook time.
  • This soup freezes well before adding the cream and fresh cheeses. Thaw overnight and reheat gently, stirring in the dairy when serving.

Nutrition

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