Ingredients
Scale
- 1 pound Italian sausage
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups chicken broth
- 12 ounces lasagna noodles, broken
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
Instructions
- In a large pot, cook the Italian sausage over medium heat until browned.
- Add the onion and garlic, cooking until softened.
- Stir in the crushed tomatoes and chicken broth.
- Add the broken lasagna noodles and Italian seasoning.
- Simmer for 20 minutes, or until the noodles are tender.
- Stir in the ricotta cheese and half of the mozzarella and Parmesan cheeses.
- Cook until the cheeses are melted and the soup is creamy.
- Serve hot, garnished with remaining mozzarella and Parmesan cheeses.
Notes
- For a vegetarian option, substitute the sausage with vegetables and vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6 grams
- Sodium: 800 milligrams
- Fat: 20 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 9 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 3 grams
- Protein: 25 grams
- Cholesterol: 70 milligrams
Keywords: Creamy Lasagna Soup, Lasagna, Comfort Food