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Cozy Lasagna Soup Recipe with Creamy Ricotta Dollops

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This cozy lasagna soup delivers all the deep, satisfying flavors of classic lasagna in a fraction of the time. With a rich tomato broth, tender broken lasagna noodles, and creamy ricotta dollops, it’s the ultimate comfort food for busy weeknights.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound (450g) Italian sausage (mild or spicy)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 can (28 ounces / 794g) crushed tomatoes
  • 4 cups (960ml) low-sodium chicken broth
  • 2 tablespoons tomato paste
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 8 ounces (227g) lasagna noodles, broken into 2-inch pieces
  • 1 cup (240g) whole milk ricotta cheese
  • 1/4 cup (25g) grated Parmesan cheese
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Fresh basil leaves (for garnish, optional)
  • Shredded mozzarella cheese (for garnish, optional)
  • Extra grated Parmesan (for garnish, optional)

Instructions

  1. Heat the olive oil in a large pot over medium-high heat. Add the Italian sausage (removed from casings if in links). Break it up and cook until browned, about 5-7 minutes. Transfer to a plate with a slotted spoon, leaving about 1 tablespoon of fat in the pot.
  2. Reduce heat to medium. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4-5 minutes. Scrape up any browned bits from the bottom of the pot. Add the minced garlic, dried oregano, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  3. Stir in the tomato paste and cook for 1 minute. Add the crushed tomatoes, chicken broth, salt, and pepper. Stir to combine, scraping up any remaining browned bits. Bring to a gentle boil.
  4. Once boiling, add the broken lasagna noodles. Stir gently to prevent clumping. Reduce heat to a simmer and cook according to package directions (usually 10-12 minutes), stirring occasionally, until noodles are tender but still al dente.
  5. While the noodles cook, make the ricotta dollops: In a small bowl, combine the ricotta cheese, grated Parmesan, chopped basil, chopped parsley, salt, and pepper. Stir until well combined. Taste and adjust seasoning if needed. Set aside.
  6. Once the noodles are cooked, return the browned sausage to the pot. Stir to combine and heat through for about 1 minute. Ladle the soup into bowls. Top each bowl with a generous dollop of the ricotta mixture. Garnish with fresh basil leaves, shredded mozzarella, or extra Parmesan if desired. Serve immediately.

Notes

For best results, use whole milk ricotta for a luscious texture. Don’t skip browning the sausage—it builds deep flavor. If the soup thickens too much after cooking, add a splash of broth or water when reheating. For a vegetarian version, use plant-based sausage and vegetable broth. For gluten-free, use gluten-free lasagna noodles. The ricotta dollops can be made up to 2 days ahead.

Nutrition

Keywords: lasagna soup, easy lasagna soup, cozy soup, Italian sausage soup, ricotta dollop, comfort food, weeknight dinner

Find it online: https://cooksyla.com/cozy-lasagna-soup-recipe-with-creamy-ricotta-dollops/