The Best Lasagna Soup

Brown 1 pound of sweet Italian sausage in a pot, breaking it up as it cooks.

Add 1/2 chopped onion and 1 tablespoon minced garlic to the browned sausage and stir.

Once the meat is browned, drain any grease if necessary (none in this case).

Add 1 can of fire-roasted diced tomatoes and 1 jar of Ragu chunky tomato sauce to the pot.

Pour in 32 ounces of chicken broth, stirring to combine.

Add seasonings to taste: complete seasoning, Italian seasoning, basil, garlic powder, onion powder, ground black pepper, and seasoning salt.

Crush 12 ounces of lasagna noodles and add them to the pot, stirring to combine.

Add 1 tablespoon of sugar to balance the tomato sauce and let the mixture simmer until the noodles soften.

In a separate bowl, combine 8 ounces of cream cheese, 15 ounces of ricotta cheese, and 1/2 cup of sour cream, mixing until smooth.

Stir in 8 ounces of mozzarella cheese and season with garlic powder and Italian seasoning.

Add 1 cup of heavy whipping cream to the cheese mixture and mix well.

Scoop some of the cheese mixture into the soup and stir, reserving the rest for serving.

Let the soup simmer for a few more moments, then taste for seasoning before serving.

Equipment Needed

Allergens