Super Creamy One-Pot Lasagna Soup Recipe
Prep Time:
15 minutes
Cook Time:
30 minutes
Servings:
6 Servings
Ingredients
  • 1 tablespoon olive oil
  • ½ yellow onion, chopped
  • 1 pound bulk sweet Italian sausage
  • 3 cloves garlic, minced
  • 1 ¼ teaspoons Italian seasoning, divided
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon ground black pepper
  • 3 tablespoons tomato paste
  • 1 quart chicken broth
  • 1 (28-ounce) can crushed tomatoes
  • 2 cups water
  • 8 ounces lasagnette or lasagna noodles
  • 2 cups baby spinach
  • ¼ cup heavy cream
  • ½ (15-ounce) container whole milk ricotta cheese
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • Fresh basil, for garnishing
Directions
  1. Heat the oil in a large pot over medium heat.
  2. Add the onion and cook, stirring occasionally, until it's tender and beginning to brown.
  3. Add the sausage and cook, breaking it up with a wooden spoon, until it's no longer pink.
  4. Stir in the garlic, 1 teaspoon Italian seasoning, ¾ teaspoon kosher salt, and black pepper, and cook for an additional minute.
  5. Stir in the tomato paste to combine, and cook for an additional minute.
  6. Add the chicken broth, crushed tomatoes, and water, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
  7. In the meantime, break up large lasagna noodles if using.
  8. Add the noodles to the simmering soup.
  9. Reduce the heat to low and simmer, uncovered, until the noodles are al dente.
  10. Stir in the spinach to wilt.
  11. Remove the pot from the heat, and stir in heavy cream.
  12. In a bowl, stir to combine the ricotta cheese with the remaining ¼ teaspoon Italian seasoning and ¼ teaspoon kosher salt.
  13. Portion the soup into bowls.
  14. Top each bowl with a dollop of the ricotta cheese mixture, a sprinkling of mozzarella cheese and Parmesan cheese, and a few leaves of basil.
  15. Serve immediately.