Ingredients
2 tablespoons olive oil
1 small onion, diced
3 cloves garlic, minced
1 teaspoon Italian seasoning
1 lb ground Italian sausage (or ground beef/turkey)
½ teaspoon red pepper flakes (optional, for heat)
1 (24 oz) jar marinara sauce (or 3 cups tomato sauce)
4 cups chicken broth (or vegetable broth)
1 (14 oz) can crushed tomatoes
8 lasagna noodles, broken into bite-size pieces
Salt and black pepper, to taste
½ cup heavy cream (or half-and-half)
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
Fresh basil or parsley, chopped (for garnish)
For the ricotta topping:
1 cup ricotta cheese
½ cup shredded mozzarella
¼ cup grated Parmesan
1 teaspoon Italian seasoning
Salt & pepper, to taste
Instructions
Cook sausage:
Heat olive oil in a large pot over medium heat. Add sausage and cook until browned, breaking it apart. Add onion and cook until softened, about 5 minutes. Stir in garlic, Italian seasoning, and red pepper flakes.
Build the soup base:
Stir in marinara, crushed tomatoes, and broth. Bring to a boil.
Cook noodles:
Add broken lasagna noodles directly into the pot. Simmer uncovered for 15–18 minutes, stirring occasionally, until pasta is al dente.
Make it creamy:
Reduce heat to low. Stir in heavy cream, mozzarella, and Parmesan until melted and creamy. Season with salt and pepper to taste.
Prepare ricotta topping:
In a small bowl, mix ricotta, mozzarella, Parmesan, Italian seasoning, salt, and pepper until smooth.
Serve:
Ladle hot soup into bowls. Top each serving with a generous dollop of ricotta mixture. Garnish with fresh basil or parsley.
✨ Result: A rich, cheesy, and comforting soup with all the layers of lasagna—perfect for chilly nights!
Would you like me to also give you a slow cooker version of this soup for hands-off cooking?
