Lasagna soup is the perfect comfort food, combining the rich, cheesy flavors of classic lasagna in a hearty, creamy soup. This dish is packed with savory Italian sausage, al dente lasagna noodles, and a velvety Alfredo-inspired broth. Whether you’re looking for a cozy meal on a chilly evening or a hearty dish to satisfy your pasta cravings, this recipe hits all the right notes. Serve it with crusty bread or a fresh salad to round out your meal.
Ingredients Needed
1 lb Italian sausage (mild or spicy)
4 cups chicken broth
1 can (28 oz) crushed tomatoes
8 lasagna noodles, broken into pieces
1 cup heavy cream
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
Salt and pepper to taste
Optional garnish: fresh parsley or basil, chopped
Cooking the Italian Sausage
Start by heating a large skillet or pot over medium heat. Add the Italian sausage and break it into small pieces as it cooks. Allow the sausage to brown evenly, stirring occasionally to prevent sticking. Once fully cooked, drain any excess fat to keep your soup from becoming greasy. The sausage adds a robust, savory base to the soup, so choosing a quality Italian sausage makes all the difference.
Simmering the Soup Base
Pour in the chicken broth and crushed tomatoes. Stir everything together until well combined. Bring the mixture to a gentle boil before reducing the heat to low. Let the soup simmer for 15-20 minutes to allow the flavors to meld beautifully. The crushed tomatoes bring a tangy, slightly sweet note to balance the richness of the sausage and cream.
Cooking the Lasagna Noodles
Add the broken lasagna noodles to the simmering soup. Stir to ensure they don’t stick together. Increase the heat slightly to bring the soup back to a boil. Cook for 10-12 minutes, or until the noodles are al dente. Keep an eye on the noodles as they can easily overcook, becoming too soft and mushy. If you prefer a more rustic presentation, keep the noodle pieces larger; smaller pieces integrate more into the soup.
Creating the Creamy Alfredo Base
Lower the heat to prevent the cream from curdling. Stir in the heavy cream, shredded mozzarella, and grated Parmesan. Mix continuously until the cheeses are fully melted and the soup has a smooth, creamy texture. Taste the soup and season with salt and pepper as needed. The combination of cheeses creates a luscious, Alfredo-inspired base that elevates this dish from a simple tomato soup to something truly indulgent.
See also HEAVENLY WHITE SNACK CAKE
Serving Suggestions
