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Best Easy Cozy Lasagna Soup with Italian Sausage Recipe

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This cozy lasagna soup delivers all the rich, comforting flavors of classic lasagna in a spoonable form, ready in about 40 minutes. It’s a hearty, weeknight-friendly meal that tastes like it simmered all day.

Ingredients

Scale
  • 1 lb Italian sausage, casings removed
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes (preferably San Marzano)
  • 4 cups low-sodium chicken broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes (optional, or to taste)
  • 1/4 cup mascarpone cheese
  • 8 oz mafalda pasta (or broken lasagna sheets, fusilli, or medium shells)
  • 3 cups fresh spinach
  • For serving: fresh ricotta cheese, shredded mozzarella, grated Parmesan

Instructions

  1. Brown the sausage: Heat a large Dutch oven over medium-high heat. Add the Italian sausage (casings removed) and cook, breaking it up with a wooden spoon, until browned and crispy in spots, about 5-7 minutes. Leave about 1 tablespoon of fat in the pot; spoon off any excess.
  2. Sauté the aromatics: Reduce heat to medium. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Deglaze the pot: Pour in about 1/2 cup of the chicken broth (or dry white wine) and scrape the bottom of the pot with a wooden spoon to lift up the browned bits.
  4. Build the broth: Add the remaining chicken broth, crushed tomatoes, dried oregano, dried basil, and red pepper flakes (if using). Stir to combine. Bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes.
  5. Cook the pasta: Add the mafalda pasta directly to the simmering broth. Cook according to package directions (about 8-9 minutes for mafalda), stirring occasionally, until al dente.
  6. Finish the soup: Remove the pot from the heat. Stir in the mascarpone cheese until melted and the broth is silky. Add the fresh spinach and stir until wilted, about 1-2 minutes. Season with salt and black pepper to taste.
  7. Serve immediately: Ladle the soup into bowls. Top each serving with a generous dollop of fresh ricotta, a sprinkle of shredded mozzarella, and a shower of grated Parmesan. Serve with crusty bread.

Notes

For leftovers, cook the pasta separately and add it to individual bowls before ladling the hot broth over it to prevent the pasta from becoming mushy. The broth improves overnight, so consider making the base a day ahead. Season with salt at the end, as sausage and broth are already salty.

Nutrition

Keywords: lasagna soup, Italian sausage soup, cozy soup, weeknight dinner, comfort food, easy dinner, one-pot meal

Find it online: https://lunafeast.com/best-easy-cozy-lasagna-soup-with-italian-sausage-recipe/