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Creamy Lasagna Soup

All the classic flavors of lasagna in a comforting, creamy one-pot soup ready in under an hour.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: American, Italian
Calories: 520

Ingredients
  

For the Soup
  • 1 tbsp olive oil
  • 1 pound sweet Italian sausage casings removed
  • 1 medium yellow onion diced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 0.5 tsp dried basil
  • 0.25 tsp red pepper flakes optional
  • 6 cups low-sodium chicken broth
  • 1 28-ounce can crushed tomatoes preferably San Marzano
  • 2 bay leaves
  • 1 tsp kosher salt plus more to taste
  • 0.5 tsp black pepper
  • 8 ounces mafalda or campanelle pasta or broken lasagna noodles
  • 3 cups fresh baby spinach optional
For the Creamy Cheese Mixture
  • 1 cup whole-milk ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 0.5 cup freshly grated Parmesan cheese
  • 0.25 tsp garlic powder
  • 0.25 tsp salt
  • 1 pinch black pepper

Equipment

  • Large Dutch Oven or Heavy Pot
  • Wooden spoon
  • Cutting board
  • Chef’s knife
  • Mixing bowls

Method
 

  1. Prepare the creamy cheese mixture by combining ricotta, mozzarella, Parmesan, garlic powder, salt, and pepper in a bowl. Refrigerate.
  2. In a large Dutch oven, heat olive oil over medium-high. Brown the sausage, breaking it up. Remove with a slotted spoon.
  3. Add onion, carrots, and celery to the pot. Cook until softened, about 6-8 minutes.
  4. Stir in garlic, tomato paste, oregano, basil, and red pepper flakes. Cook for 1-2 minutes until fragrant.
  5. Deglaze with 1/2 cup broth, scraping up browned bits. Add remaining broth, tomatoes, bay leaves, sausage, salt, and pepper.
  6. Bring to a boil, then reduce heat, cover partially, and simmer for 15-20 minutes.
  7. Bring soup back to a simmer. Add pasta and cook until al dente, per package directions.
  8. If using, stir in spinach until wilted. Remove bay leaves. Adjust seasoning.
  9. Ladle soup into bowls. Top each with a large dollop of the cold cheese mixture. Garnish and serve.

Notes

For best leftovers, cook pasta separately and add to bowls when serving to prevent it from becoming mushy in the stored soup.