This Lasagna Soup with Spinach & Italian Sausage streamlines everything you love about layered lasagna into a single pot: a savory tomato base, al dente pasta pieces, and ribbons of melted cheese—finished with a handful of fresh spinach for color and balance. The method builds flavor with proper browning and a quick tomato paste caramelization, then cooks the noodles directly in the broth so their starch naturally thickens the soup. A controlled finish with cream and a warm ricotta–Parmesan dollop keeps the texture glossy, never heavy, and dinner lands in about 30 minutes.
Ingredients & Measurements
- Yield: 6 servings (about 1½ cups each)
- 450 g (1 lb) Italian sausage, casings removed (mild or hot)
- 1 Tbsp olive oil (use only if sausage is lean)
- 1 small yellow onion, finely diced (about 150 g)
- 3 garlic cloves, very finely minced (1 Tbsp)
- 1 Tbsp tomato paste
- 800 g (28 oz) crushed tomatoes
- 1.1 L (4½ cups) low-sodium chicken or beef broth, room temperature
- 1½ tsp Italian seasoning
- 1 tsp fine sea salt, divided (adjust to taste)
- ½ tsp black pepper, freshly ground
- ½ tsp red pepper flakes (optional, gentle heat)
- 2 tsp sugar (balances acidity; adjust to tomato brand)
- 225 g (8 oz) lasagna noodles, broken into rough 3–4 cm pieces (or mafalda corta/no-boil sheets)
- 85 g (3 packed cups) baby spinach, loosely chopped
- 120 ml (½ cup) heavy cream or evaporated milk
- 75 g (¾ cup) shredded low-moisture mozzarella (for stirring in)
- Ricotta Dollop (per bowl): 250 g (1 cup) whole-milk ricotta, 30 g (¼ cup) finely grated Parmesan, 1 Tbsp chopped parsley, pinch salt & pepper
- Finish & Garnish: extra mozzarella or Parmesan, torn basil or parsley, tiny drizzle of olive oil
Step-by-Step Instructions
- Brown the sausage for fond. Heat a large Dutch oven (6–7 L) over medium-high for 1 minute. Add sausage (and olive oil only if needed). Cook, breaking into small bits, until deeply browned with crisp edges, 5–6 minutes. Spoon off excess fat, leaving about 1 Tbsp to carry flavor.
- Sweat aromatics and bloom paste. Reduce heat to medium. Add onion and ¼ tsp salt; cook until translucent, 2–3 minutes. Stir in garlic and cook 30 seconds until fragrant. Add tomato paste and cook, stirring, 60–90 seconds until brick red and glossy—this step removes raw acidity and boosts depth.
- Build the tomato-broth base. Pour in crushed tomatoes and broth. Add Italian seasoning, remaining salt, black pepper, red pepper flakes (if using), and sugar. Scrape the pot bottom to dissolve browned bits. Bring to a gentle boil, then immediately reduce to a steady simmer (small, constant bubbles).
- Cook noodles directly in the pot. Add broken lasagna noodles; stir to submerge and separate. Simmer uncovered over medium for 12–14 minutes, stirring every 1–2 minutes to prevent sticking. The soup will gradually thicken as starch releases; avoid a hard boil, which can break noodles and mute flavor.
- Warm the ricotta topper. While noodles cook, mix ricotta, Parmesan, parsley, and a small pinch of salt and pepper in a bowl until smooth. Keep at room temperature so it softens quickly on hot soup.
- Fold in spinach and finish silky. When noodles are al dente, reduce heat to low. Stir in spinach until just wilted, 45–60 seconds. Add heavy cream (or evaporated milk) and ¾ cup shredded mozzarella; stir 45–60 seconds until melted and the soup looks glossy and lightly creamy. Taste and adjust salt or pepper in pinches.
- Rest briefly for perfect texture. Off heat, cover the pot and rest 2–3 minutes; noodles finish to ideal tenderness and the broth thickens slightly to a spoon-coating consistency.
- Serve with the dollop. Ladle into warm bowls. Add 2 Tbsp ricotta mixture to each; let it sit a few seconds, then swirl lightly to create cheesy ribbons. Top with extra mozzarella or Parmesan and torn basil or parsley. A tiny drizzle of olive oil adds sheen.
- Hold and reheat correctly. Keep covered over very low heat for up to 10 minutes (stir once). For leftovers, cool quickly and refrigerate up to 3 days. Reheat gently over low, adding 2–4 Tbsp broth or water to loosen; avoid boiling to keep noodles intact.
Cooking Notes
- Spinach timing: Adding the spinach in the last minute preserves color and avoids a metallic note. If substituting frozen spinach, thaw, squeeze very dry, and stir in for 1 minute to warm through.
- Heat control: For mild, skip red pepper flakes and use mild sausage. For a kick, use hot sausage and add ½–1 tsp extra chili flakes; balance heat with a touch more cream.
- No-boil noodles: They soften faster and release more starch. Start checks at 10–11 minutes, stir gently, and be prepared to add ¼–½ cup extra broth if the soup tightens early.
- Cream choice: Heavy cream gives the most stable silk. Evaporated milk is lighter but heat-stable; avoid half-and-half at a vigorous simmer (may split).
- Cheese strategy: Keep the ricotta topper thick so it sits in a dollop and melts gradually. Finely grated Parmesan integrates smoothly; pre-shredded mozzarella is fine for the pot.
- Acidity balance: Tomato brands vary. If the soup tastes sharp rather than bright after adding cream and cheese, stir in ½ tsp red wine vinegar or another pinch of sugar.
- Gluten-free option: Use sturdy GF lasagna noodles; start doneness checks 2 minutes earlier and stir gently to prevent breakage. GF starch thickens more—loosen with extra broth as needed.
- Vegetable boosts: Sauté 1 cup diced zucchini or mushrooms with the onion in Step 2 for extra body.
- Make-ahead workflow: For best noodle texture, cook the base through Step 3 up to 24 hours ahead. Reheat to a simmer, add noodles and cook to al dente, then finish with spinach, dairy, and cheese right before serving.
- Salt discipline: Broth and cheese vary in sodium. Always season in stages and re-taste after melting the cheese; add salt in pinches so you don’t overshoot.
- Consistency control: If the soup thickens too much while resting, whisk in 2–4 Tbsp hot broth. If it’s thinner than you like, simmer 1–2 minutes uncovered, stirring, to reduce slightly.
Nutrition Facts (per serving)
- Serving size: ~1½ cups soup + 2 Tbsp ricotta topper
- Approximate calories: 465 kcal
- Total fat: 24 g
- Saturated fat: 11 g
- Carbohydrates: 40 g
- Dietary fiber: 4 g
- Total sugars: 8–9 g
- Protein: 25 g
- Sodium: 980 mg (varies with broth and cheese)
Conclusion
This Lasagna Soup with Spinach & Italian Sausage is the dependable, cozy classic you can put on repeat: browned sausage for depth, a bright tomato base, noodles cooked directly in the pot for natural body, and a finish of spinach, cream, and melty cheeses. Use the timing cues for perfect pasta bite, keep heat gentle after dairy goes in, and you’ll serve a glossy, balanced bowl that tastes like lasagna without the layering.
