Creamy Lasagna Soup

Creamy lasagna soup is the first recipe in my series called “Winter Warmers”. This series will be all about warm, hearty, comforting recipes that will bring lots of love and flavours into your home. Creamy lasagna soup features everything you love from a lasagna broken down into soup form, topped with a blend of cheeses and herbs.

Info and tips for creamy lasagna soup

To make the soup extra flavourful I highly recommend making your own beef broth (the short cut way). Do this by buying a beef base concentrate, my personal favourite is Better Than Bouillon. Mix a couple tablespoons of that into hot water and stir well. You’ll be left with a way more flavourful broth than the regular store cartons!

When cooking the lasagna, aim to cook for 3/4 of the suggested box time with the lid on, stirring occasionally. Then once they are almost al dente or about 3/4 of the way done, you can uncover, add the heavy cream, and continue cooking until they reach your preferred texture.

Equipment

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This is my Le Creuset Dutch Oven that I use for pretty much everything. I highly recommend investing in one as they last forever.

Ingredients for creamy lasagna soup

• 500g hot Italian sausage
• 1 onion
• 5 garlic cloves
• pinch of red pepper flakes
• 1 can tomato paste (156ml)
• 1 can of diced tomatoes with Italian spices (796ml)
• 1/4 cup balsamic vinegar
• 4 cups beef broth
• tsp Italian seasoning
• tsp salt & pepper
• 8-10 sheets of lasagna
• 1 cup heavy cream
• 1 tbsp fresh oregano
• 2 tbsp fresh basil
• 2 tbsp fresh parsley

Cheese Blend

• 1 cup ricotta
• 1 cup shredded mozzarella
• 1/2 cup shredded parmesan
• 1 tbsp fresh oregano
• 1 tbsp fresh basil
• 1 tbsp fresh parsley

Instructions

1. Begin by dicing your onion, mincing your garlic, mincing your fresh herbs, shredding you mozzarella and parmesan, and removing the skins from the sausages. This get all your prep out of the way.
2. Next add the sausages without the clear skins to a large pot. Break them up with a spoon and continue cooking on medium heat until they get brown and caramelized, about 8-10 minutes. Remove the meat from the pot and set aside.
3. Add the diced onions to the pot, utilizing the grease from the sausages. Cook for a few minutes before adding the minced garlic and red pepper flakes. Stir well and cook another 1-2 minutes.
4. Next add the tomato paste and diced tomatoes. Stir well and scrape off any browned bits on the bottom. Add the balsamic vinegar, beef broth, and bring to a boil.
5. Now break your lasagna sheets into the pot, then stir and cover. Cook for 3/4 of the suggested cooking time on the box, stirring occasionally.
6. Once you pasta is almost al dente, uncover and add the heavy cream. Stir and continue cooking until it reaches your preferred texture.
7. Add the sausage back in along with the fresh herbs. Stir and taste test, adjusting as needed.
8. Make the cheese blend by mixing the ricotta, mozzarella, parmesan, fresh herbs, and salt & pepper in a bowl.
9. Top the soup with some of the cheese blend and enjoy!

See below for a video tutorial!

If you liked this recipe be sure to check out these:

• Creamy Ham Potato Soup
• Roasted Garlic Potato Soup
• Roasted Red Pepper Feta Soup

Print Recipe

Creamy Lasagna Soup

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Soups

By Kenna's Cooks – Serves: 4

Prep Time: 15 minutes – Cooking Time: 30 minutes – Total Time: 45 minutes

Creamy lasagna soup features everything you love from a lasagna broken down into soup form, topped with a blend of cheeses and herbs.

Ingredients

• Soup
• 500g hot Italian sausage
• 1 onion
• 5 garlic cloves
• pinch of red pepper flakes
• 1 can tomato paste (156ml)
• 1 can of diced tomatoes with Italian spices (796ml)
• 1/4 cup balsamic vinegar
• 4 cups beef broth
• tsp Italian seasoning
• tsp salt & pepper
• 8-10 sheets of lasagna
• 1 cup heavy cream
• 1 tbsp fresh oregano
• 2 tbsp fresh basil
• 2 tbsp fresh parsley
• Cheese Blend
• 1 cup ricotta
• 1 cup shredded mozzarella
• 1/2 cup shredded parmesan
• 1 tbsp fresh oregano
• 1 tbsp fresh basil
• 1 tbsp fresh parsley

Instructions

1

Begin by dicing your onion, mincing your garlic, mincing your fresh herbs, shredding you mozzarella and parmesan, and removing the skins from the sausages. This get all your prep out of the way.

2

Next add the sausages without the clear skins to a large pot. Break them up with a spoon and continue cooking on medium heat until they get brown and caramelized, about 8-10 minutes. Remove the meat from the pot and set aside.

3

Add the diced onions to the pot, utilizing the grease from the sausages. Cook for a few minutes before adding the minced garlic and red pepper flakes. Stir well and cook another 1-2 minutes.

4

Next add the tomato paste and diced tomatoes. Stir well and scrape off any browned bits on the bottom. Add the balsamic vinegar, beef broth, and bring to a boil.

5

Now break your lasagna sheets into the pot, then stir and cover. Cook for 3/4 of the suggested cooking time on the box, stirring occasionally.

6

Once you pasta is almost al dente, uncover and add the heavy cream. Stir and continue cooking until it reaches your preferred texture.

7

Add the sausage back in along with the fresh herbs. Stir and taste test, adjusting as needed.

8

Make the cheese blend by mixing the ricotta, mozzarella, parmesan, fresh herbs, and salt & pepper in a bowl.

9

Top the soup with some of the cheese blend and enjoy!