This warm and cheesy lasagna soup combines three delicious cheeses with pasta and rich tomato sauce. It’s comfort food in a bowl that’s super easy to make!
Making this soup is quick and fun! I love serving it with some crusty bread on the side for dipping—you can’t go wrong with cheese and carbs together!
Key Ingredients & Substitutions
Italian Sausage: This adds a great flavor base. You can use mild or spicy sausage depending on your taste. If you prefer a lighter option, ground turkey or chicken sausage works well too.
Broth: Chicken broth is best for this soup, but vegetable broth can be used for a vegetarian version. Just ensure the flavors are rich enough to balance the dish.
Pasta: I love mafaldine because its ruffled edges catch the sauce nicely! You can swap it with any short pasta like penne, fusilli, or even broken lasagna noodles.
Cheeses: Ricotta, mozzarella, and Parmesan are classic choices. If you’re looking for alternatives, cottage cheese works as a lighter option for ricotta, while provolone can be used in place of mozzarella.
How Do I Get the Perfect Cheese Melt in My Soup?
Getting that delicious cheesy texture takes a bit of care. Here’s my method:
- After adding heavy cream, turn the heat to low before mixing in your cheese. This prevents the cheese from becoming grainy.
- Stir gently as you add the ricotta, mozzarella, and Parmesan. Allow a bit of time for each cheese to melt before adding more.
- Keep the soup on low heat. Cheese melts best slowly, so avoid boiling once it’s combined.
With these tips, you’ll end up with a wonderfully creamy soup that feels like a warm hug! Enjoy your cooking adventure!
Three-Cheese Lasagna Soup
Ingredients You’ll Need:
- For the Soup:
- 1 lb (450g) Italian sausage, casings removed (mild or spicy based on preference)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 6 cups (1.4 liters) chicken broth
- 1 (14 oz/400g) can crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional for heat)
- Salt and pepper, to taste
- 8 oz (225g) mafaldine or lasagna-style pasta, broken into smaller pieces (or rotini/fusilli)
- 1/2 cup (120ml) heavy cream
- For the Cheesy Topping:
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley or basil, chopped (for garnish)
How Much Time Will You Need?
This hearty soup takes about 15 minutes to prep and around 25-30 minutes to cook. In total, you’re looking at about 45 minutes from start to finish! Perfect for a quick weeknight dinner or a cozy weekend meal.
Step-by-Step Instructions:
1. Brown the Sausage:
In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the Italian sausage, breaking it apart with a spoon. Cook until browned and fully cooked, about 6-8 minutes. This creates a flavorful base for your soup!
2. Sauté the Aromatics:
Add the diced onion to the pot with the sausage and sauté for about 3-4 minutes until softened. Next, toss in the minced garlic and cook for another minute, stirring until fragrant. Your kitchen will smell amazing!
3. Add Tomato Flavors:
Stir in the tomato paste and let it cook for 1-2 minutes to deepen the flavor. This will really enhance that rich tomato taste in your soup.
4. Build the Soup:
Pour in the chicken broth and crushed tomatoes. Add in the dried basil, oregano, red pepper flakes (if using), and season with salt and pepper. Stir everything well and bring to a gentle boil.
5. Cook the Pasta:
Once it’s boiling, add the broken pasta pieces and cook according to the package instructions until al dente, usually about 8-10 minutes. This is where the soup starts to feel hearty!
6. Make it Creamy:
Reduce the heat to low and stir in the heavy cream. This will give your soup a delicious richness. Yum!
7. Cheese Time!
Add the ricotta cheese, half of the mozzarella, and half of the Parmesan cheese. Stir gently until the cheeses melt into the soup for a creamy texture. You won’t be able to resist sneaking a spoonful!
8. Taste & Adjust Seasoning:
Give your soup a taste and adjust the seasoning with more salt or pepper if needed. You want it just right!
9. Serve It Up:
Ladle the soup into bowls and sprinkle the remaining mozzarella and Parmesan cheese on top. You can never have too much cheese!
10. Add Freshness:
Garnish with fresh chopped parsley or basil for a pop of color and flavor.
11. Enjoy!
Serve immediately with some crusty bread or garlic bread on the side. Dive in and enjoy every cheesy bite of this delightful soup!
This soup takes all the comforting flavors of traditional lasagna—cheese, tomato, sausage, and pasta—and turns it into a hearty, cheesy soup perfect for cozy dinners. Enjoy!
Can I Use Ground Turkey Instead of Sausage?
Absolutely! Ground turkey is a great leaner substitute. Just make sure to season it well since turkey has a milder flavor. Adding extra herbs or spices can enhance the taste!
How Do I Store Leftover Lasagna Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. The soup may thicken as it sits, so you can add a splash of broth or water when reheating to reach your desired consistency.
Can This Soup Be Made Vegetarian?
Yes! Simply replace the Italian sausage with a plant-based sausage or omit it entirely. Use vegetable broth instead of chicken broth and add more veggies, like bell peppers or zucchini, for extra flavor and texture.
What Type of Cheese Can I Use Instead of Ricotta?
If you don’t have ricotta on hand, you can substitute it with cottage cheese for a lighter option, or even cream cheese for a richer version. Just mix it with some herbs and seasoning for added flavor!
