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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This creamy red lasagna soup brings together the hearty flavors of Italian sausage, crushed tomatoes, and broken lasagna noodles in a silky broth. The addition of heavy cream creates a luscious texture, while garlic and onion infuse the base with aromatic depth. Topped with ricotta, mozzarella, and parmesan, this dish is a comforting twist on classic lasagna, perfect for serving with fresh basil or parsley.
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Heat a large Dutch oven or pot over medium-high. Add sausage and cook until browned and crumbly. Remove excess grease if needed.
Add onion and cook 2–3 minutes until soft. Stir in garlic and tomato paste. Cook 30–60 seconds until brick red and fragrant.
Add Italian seasoning, red pepper flakes, broth, and crushed tomatoes. Stir and bring to a boil.
Drop in broken lasagna noodles. Reduce to medium and simmer 8–10 minutes, stirring occasionally, until noodles are just tender.
Lower heat and stir in heavy cream. Simmer 2–3 minutes until silky and slightly thickened. Season with salt and pepper.
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For a deeper flavor, use beef broth instead of chicken broth.
If your sausage is lean, add olive oil to prevent sticking.
Adjust crushed red pepper to your spice preference or omit entirely.
Serve with ricotta, mozzarella, and parmesan for a classic lasagna finish.
Fresh basil or parsley adds a bright, herbaceous touch to the dish.
Can I use beef instead of Italian sausage?
Yes, you can use ground beef or a mix of half sausage and half beef for a slightly different flavor.
How do I prevent the noodles from sticking together?
Stir the soup occasionally while simmering to keep the noodles separated.
Can I make this soup ahead of time?
Yes, but cook the noodles separately and add them when reheating to avoid them becoming overly soft.
What can I use instead of heavy cream?
You can substitute heavy cream with half-and-half or whole milk, though the soup may be less creamy.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
