Description
A cozy twist on classic lasagna, this creamy soup is easy to make and full of rich flavors, perfect for a quick weeknight dinner.
Ingredients
Scale
- 1 pound Italian sausage (mild or spicy)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 4 cups chicken broth
- 2 cups uncooked pasta (like elbow macaroni or mini shells)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup ricotta cheese
- Fresh basil for garnish (optional)
Instructions
- Cook the sausage: In a large pot, brown the Italian sausage over medium heat until no longer pink. Break it up into smaller pieces with a wooden spoon as it cooks.
- Sauté the aromatics: Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent.
- Add tomatoes and broth: Stir in the diced tomatoes (juices and all) and chicken broth. Make sure to scrape any delicious bits stuck to the bottom of the pot.
- Introduce the pasta: Add the uncooked pasta, dried basil, oregano, and season with salt and pepper. Bring to a gentle boil, then lower the heat and let it simmer for about 10 minutes.
- Whip up the ricotta: In a small bowl, mix the ricotta with a pinch of salt. Add a splash of olive oil if desired.
- Serve and garnish: Ladle the soup into bowls, add a dollop of ricotta on top, and finish with fresh basil if desired.
Notes
For gluten-free diners, substitute with gluten-free pasta. This soup keeps well in the fridge and can be frozen for later.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 50mg
Keywords: lasagna soup, creamy soup, Italian recipe, comfort food, weeknight dinner