Description
A creamy, cheesy soup that delivers all the comforting flavors of lasagna without the layers or oven time.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced (yellow or sweet)
- 2 cloves garlic, minced
- 1 pound ground Italian sausage (mild or spicy)
- 4 cups chicken broth (low-sodium recommended)
- 2 cups heavy cream (can substitute half-and-half for a lighter finish)
- 12 lasagna noodles, broken into pieces (preferably no-boil)
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent and soft, about 4–5 minutes.
- Add minced garlic and ground Italian sausage. Cook until meat is browned, about 6–8 minutes, spooning off excess fat if necessary.
- Pour in chicken broth and heavy cream. Stir to combine and bring to a gentle simmer.
- Add broken lasagna noodles, reduce heat, and cook until noodles are tender, about 10–12 minutes.
- Lower the heat, stir in ricotta, mozzarella, Parmesan, and Italian seasoning. Season with salt and pepper to taste. Stir until cheeses melt and soup is creamy.
- Taste and adjust seasoning. Serve hot, garnished with chopped parsley.
Notes
Swap sausage for ground turkey or chicken for a lower fat option. For vegetarian version, use plant-based sausage or mushrooms.