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Creamy Lasagna Soups To Try This Winter - Cozy Bowls With Big Flavor

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Olive oil: 1–2 tablespoons, for sautéing.
  • Italian sausage or ground beef: 1 pound (use mild or spicy sausage).
  • Yellow onion: 1 medium, diced.
  • Garlic: 4 cloves, minced.
  • Tomato paste: 2 tablespoons, for depth.
  • Crushed tomatoes: 1 (28-ounce) can.
  • Chicken or vegetable broth: 6 cups.
  • Italian seasoning: 2 teaspoons.
  • Dried basil: 1 teaspoon (or use more Italian seasoning).
  • Red pepper flakes: 1/4–1/2 teaspoon, optional for heat.
  • Lasagna noodles: 8–10 sheets, broken into bite-size pieces (about 6–8 ounces).
  • Heavy cream or half-and-half: 3/4 cup.
  • Ricotta cheese: 1 cup.
  • Mozzarella: 1 cup, shredded.
  • Parmesan: 1/2 cup, grated.
  • Fresh basil or parsley: a handful, chopped.
  • Salt and black pepper: to taste.

Method
 

  1. Brown the meat: Heat olive oil in a large pot over medium heat. Add sausage or beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
  2. Sauté aromatics: Add onion and cook until translucent, about 4–5 minutes. Stir in garlic and cook 30–60 seconds until fragrant.
  3. Build the base: Stir in tomato paste and cook for 1 minute to caramelize slightly. Add crushed tomatoes, broth, Italian seasoning, basil, red pepper flakes, and a generous pinch of salt and pepper.
  4. Simmer: Bring to a gentle boil, then lower to a simmer for 10 minutes to meld flavors.
  5. Add the noodles: Stir in broken lasagna noodles. Simmer 10–12 minutes, stirring often so they don’t stick to the bottom. Cook until al dente.
  6. Finish creamy: Reduce heat to low. Stir in heavy cream. Taste and adjust salt and pepper.
  7. Cheesy topping: In a small bowl, mix ricotta with half the Parmesan and a pinch of salt and pepper. Ladle soup into bowls and top each with a dollop of ricotta mixture and a sprinkle of mozzarella and remaining Parmesan.
  8. Garnish and serve: Finish with chopped basil or parsley and a drizzle of olive oil if you like. Serve hot with crusty bread.