Loaded with pasta and Italian sausage, this hearty soup features a creamy, tomato based broth and a smooth ricotta cheese topping to make it extra creamy and delicious. Sure to become a family favorite!
I’m sure you’ve seen a million recipes for lasagna soup by now (I think I’ve tried about a million recipes for lasagna soup) but this version–our family’s favorite–is the one you’ll come back to again and again.
There are a few things that make this lasagna soup extra rich and delicious. First, I add a bit of cream to the tomato based broth. If you’ve followed Let’s Dish for awhile, you know I’ll add a splash of cream to almost any soup recipe.
Second, this soup is finished with an herby ricotta and Parmesan cheese topping that gets stirred into the soup and makes it even more creamy and satisfying.
Of course, like most soups, this is the kind of recipe that’s open to interpretation, so don’t be afraid to make additions and substitutions to make this a favorite dinner at your house too.
Served with a green salad and some crusty bread, I can’t think of a more filling, comforting meal on a cold day.
I like to use campanelle pasta in this recipe, but any curly pasta–even broken up lasagna noodles–will work just fine.
If you have ground beef on hand, you can use that in place of the Italian sausage. The sausage does have a lot of added flavor, so just be sure to season your ground beef very well.
And you can easily adapt this recipe to be vegetarian by simply leaving the meat out all together and using vegetable broth.
We always serve extra grated Parmesan cheese on the side, because you can never have too much cheese. But shredded mozzarella is another great topping, especially if you want a delectably gooey, cheesy soup.
You really can’t go wrong with this Creamy Lasagna Soup. It’s a tried-and-true, family favorite recipe everyone should have in their collection.
Be sure to save this Creamy Lasagna Soup recipe to your favorite Pinterest board for later.
Tips for Cooking Pasta
Use a big pot: Cook pasta in a large pot–big enough to hold 6 quarts of water per pound of pasta.
Salt: Generously season your cooking water with salt. A few teaspoons per quart of water is a good place to start. Although a little more or less is fine, depending on your preference.
Don’t overcook: Boil your pasta to until it is al dente, which means it’s cooked, but still a bit chewy. You’ll want to test your pasta for flavor and texture every 20 seconds or so during the last few minutes of cooking.
If you’ll continue cooking the pasta in a sauce, or baking it in the oven, remove the pot from the heat a few minutes before it’s done to prevent overcooking.
Here’s what you’ll need to make Creamy Lasagna Soup
- Campanelle or other curly pasta
- Olive oil
- Italian sausage
- Produce: garlic, fresh basil
- Chicken broth
- Crushed tomatoes
- Spices: Italian seasoning, red pepper flakes, salt and pepper
- Sugar
- Cream
- Parmesan cheese
- Ricotta cheese
Creamy Lasagna Soup
Ingredients
- 6 ounces campanelle pasta
- 1-2 tablespoons olive oil
- 1 lb. ground Italian sausage
- 3-4 cloves garlic minced
- 3 cups chicken broth
- 1 28 oz. can crushed tomatoes
- Salt and pepper to taste
- 1 tablespoons sugar
- 1 1/2 teaspoons Italian seasoning divided
- Pinch of red pepper flakes
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese plus more for serving
- 1 cup ricotta cheese
- 1/4 cup chopped fresh basil plus more for serving
Instructions
- Cook pasta according to package directions until just al dente. Drain and set aside.
- Meanwhile, heat oil in a large Dutch oven over medium-high heat. Add the sausage and cook, breaking it up as you go, until no longer pink. Drain sausage with a slotted spoon and transfer to a plate or bowl. Wipe out the Dutch oven, leaving some of the fat and oil in the pan.
- Reduce heat to medium-low and add the garlic. Cook until fragrant, about one minute. Add the chicken broth, crushed tomatoes, 1 teaspoon of Italian seasoning, red pepper flakes, sugar, and salt and pepper, to taste.
- Bring to simmer and cook for about 10 minutes, stirring occasionally. Stir in the cream and cook a few minutes longer.
- In a medium bowl, combine the ricotta cheese, Parmesan cheese, fresh basil, and the remaining 1/2 teaspoon of Italian seasoning.
- Ladle the soup into bowls and dollop with a generous spoonful of the ricotta mixture. Garnish wiht additional Parmesan cheese and fresh basil if desired.
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Nutrition
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Who Dished It Up First: Adapted from Once Upon a Chef
