All the bold Italian flavors you love — tender noodles, savory sausage, sun-dried tomatoes, and spinach in a creamy, cheesy broth. It’s like a warm hug in a bowl!
Ingredients:
- 1 lb Italian sausage (mild or hot)
- 1 small onion, diced
- 4 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 (14.5 oz) can crushed tomatoes
- 1/4 cup sun-dried tomatoes (packed in oil), chopped
- 2 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes (optional)
- 8 lasagna noodles, broken into pieces
- 1/2 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach (or kale)
- Salt and pepper, to taste
- Fresh basil, for garnish
Directions:
- Cook the sausage:
In a large pot or Dutch oven, cook sausage over medium heat until browned. Drain excess fat if needed. - Add aromatics:
Stir in diced onion and garlic. Cook for 2–3 minutes until softened and fragrant. - Simmer the soup base:
Add broth, crushed tomatoes, sun-dried tomatoes, Italian seasoning, and red pepper flakes. Stir to combine and bring to a simmer. - Add the noodles:
Stir in broken lasagna noodles and cook for 10–12 minutes, or until noodles are tender. - Make it creamy:
Lower the heat and stir in heavy cream, mozzarella, and Parmesan. Mix until cheese is melted and soup is creamy. - Finish with greens:
Stir in spinach and cook for 2–3 minutes until wilted. Taste and season with salt and pepper. - Serve:
Ladle into bowls, garnish with fresh basil and extra cheese, and enjoy!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: ~520 per serving
Creamy, hearty, and totally irresistible — this Tuscan Lasagna Soup is perfect for chilly nights or when you’re craving something cozy and satisfying! Want a vegetarian version or slow cooker method? I got you!