Description
This hearty and creamy sausage lasagna soup is perfect for a comforting meal any night of the week.
Ingredients
Scale
- 1 lb ground Italian sausage (or turkey for a lighter option)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups heavy cream
- 1 cup ricotta cheese
- 1 cup grated Parmesan cheese
- 2 cups uncooked lasagna noodles, broken into pieces
- 2 cups fresh spinach (optional)
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
- Fresh basil or parsley for garnish
- Additional cheese for topping (mozzarella or more Parmesan)
Instructions
- In a large pot, cook the ground Italian sausage over medium heat until browned. Drain excess grease.
- Add the diced onion and minced garlic. Sauté for about 3-4 minutes until the onion becomes translucent.
- Add the broth to the pot, stirring to combine with the meat and aromatics. Bring to a simmer.
- Once simmering, pour in the heavy cream, and stir well to incorporate.
- Add the ricotta and Parmesan cheese, mixing until melted and creamy.
- Gently stir in the broken lasagna noodles to the pot. Cook for about 10-12 minutes until the noodles are tender.
- If using, add the fresh spinach and Italian seasoning. Stir until the spinach wilts.
- Taste and adjust seasoning with salt and pepper as desired.
- Ladle the soup into bowls, then top with extra cheese and fresh herbs for garnish.
Notes
- This recipe can be made lighter by using turkey sausage.
- Feel free to add more vegetables like mushrooms or zucchini.
- Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 4g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg