Creamy Lasagna Soup
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!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Soups
Cuisine: Italian
Servings: 4 -6 servings
Calories: 530kcal
Author: Danelle
- 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
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.
Serving: 1g | Calories: 530kcal | Carbohydrates: 21g | Protein: 25g | Fat: 39g | Saturated Fat: 16g | Polyunsaturated Fat: 23g | Cholesterol: 88mg | Sodium: 1308mg | Fiber: 1g | Sugar: 6g