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Creamy Lasagna Soup with Ground Sausage and Ricotta

Creamy lasagna soup with ground sausage brings broken lasagna noodles, Italian sausage, and a rich tomato broth together in one pot. A creamy ricotta, mozzarella, Parmesan, and parsley topping finishes each bowl.
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Prep Time 15 minutes
Cook Time 37 minutes
Total Time 52 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 1 lb Italian ground sausage mild or hot
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 6 cups low-sodium chicken broth
  • 1 tsp Italian seasoning
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 8 oz lasagna noodles broken into 2-inch pieces
  • 0.5 cup heavy cream
For the ricotta topping
  • 1 cup whole-milk ricotta
  • 0.5 cup mozzarella shredded
  • 0.25 cup Parmesan finely grated
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 6-quart Dutch oven

Method
 

Cook the soup
  1. In a 6-quart Dutch oven over medium-high heat, cook the sausage, breaking it into small pieces, for 6–8 minutes until browned and it reaches 160°F.
  2. Add the onion and cook for 4–5 minutes until softened.
  3. Stir in the garlic and cook for 30 seconds.
  4. Stir in the tomato paste and cook for 1 minute.
  5. Add the crushed tomatoes, chicken broth, Italian seasoning, salt, and pepper, and bring to a boil.
  6. Reduce the heat to maintain a simmer and cook for 10 minutes.
  7. Add the broken noodles and simmer for 10–12 minutes, stirring often, until the noodles are al dente.
  8. Remove the pot from the heat and stir in the heavy cream.
Make the ricotta topping and serve
  1. In a medium bowl, stir together the ricotta, mozzarella, Parmesan, and parsley.
  2. Ladle the soup into bowls.
  3. Top each serving with a spoonful of the ricotta mixture.

Notes

For best texture, add the noodles shortly before serving so they do not continue soaking up broth. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the cream and noodles can change texture. Use gluten-free lasagna noodles for a gluten-free swap.