Skip to content
Menu
Creamy Lasagna Soup
Main

Creamy Lasagna Soup

40 minServes 6Nutri-Score C€€
from @restockmyhome2 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • olive oilPantry15 ml
  • Italian sausage (casings removed)Meat450 g
  • tomato pastePantry30 g
  • chicken brothPantry960 ml
  • beef brothPantry480 ml
  • marinara sauce (one 24 oz jar)Pantry680 g
  • Italian seasoningSpices5 g
  • garlic powderSpices3 g
  • paprikaSpices3 g
  • lasagna noodles (broken into bite-size pieces)Grains8 pieces
  • heavy creamDairy120 ml
  • shredded mozzarella (shredded)Dairy100 g
  • parmesan cheese (grated)Dairy50 g
  • ricotta (for topping)Dairy120 g
  • parsley (chopped, for topping)Produce5 g

per serving

Nutrition

489kcal

Carbs
35 g
Proteins
22 g
Fat
29 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • wooden spoon

step by step

Method

  1. Brown the sausage

    • Heat the Dutch oven over medium heat and add the olive oil.
    • Add the Italian sausage and brown until fully cooked, breaking it up as it cooks.
    Step 1

  2. Add the tomato paste

    • Stir the tomato paste into the browned sausage.
    • Cook, stirring, for about 1 minute.
    Step 2

  3. Build the broth

    • Pour in the chicken broth, beef broth and marinara.
    • Add the Italian seasoning, garlic powder and paprika.
    • Bring to a gentle boil.
    Step 3

  4. Cook the noodles

    • Break the lasagna noodles into bite-size pieces and stir them into the soup.
    • Reduce the heat to a simmer and cook, stirring occasionally, until the noodles are tender.
    Step 4

  5. Make it creamy

    • Lower the heat and stir in the heavy cream, mozzarella and parmesan.
    • Stir until fully melted.
    Step 5

  6. Serve

    • Ladle the soup into bowls.
    • Top with ricotta, parmesan and chopped parsley.
    Step 6
Get Mezze