Creamy Sun-Dried Tomato Lasagna Soup
Fall evenings call for something cozy, and this Creamy Sun-Dried Tomato Lasagna Soup hits every note. Rich sun-dried tomatoes bring a tangy depth that mingles perfectly with melted cheese and tender pasta, turning a classic lasagna into a spoonable hug in a bowl. The creamy broth clings to broken lasagna noodles, making each bite feel indulgent without hours at the stove.
Equipment
- Large Dutch oven or heavy-bottomed pot Conducts heat evenly and goes from stovetop to table
- Wooden spoon Helps scrape up flavorful browned bits
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Ladle For serving
Ingredients
- 1 tablespoon olive oil
- 1 pound ground Italian sausage 455g; mild or spicy
- 1 medium yellow onion diced
- 4 cloves garlic minced
- ½ cup oil-packed sun-dried tomatoes 120g; drained and chopped
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes optional
- 6 cups chicken broth 1.4L
- 8 ounces lasagna noodles 225g; broken into 2-inch pieces
- 1 cup heavy cream 240ml
- 1 cup shredded mozzarella cheese 115g
- ½ cup grated Parmesan cheese 50g
- 2 cups fresh baby spinach 60g
- salt and black pepper to taste
- fresh basil for garnish
Instructions
- Heat olive oil in a Dutch oven over medium-high heat until shimmering. Add the ground Italian sausage, breaking it into small crumbles, and cook 5–7 minutes until browned and no pink remains; scoop out excess fat, leaving about a tablespoon.
- Lower heat to medium, add the diced onion, and sauté 3–4 minutes until soft and translucent. Stir in minced garlic and cook 30–60 seconds until fragrant but not browned.
- Add the chopped sun-dried tomatoes, tomato paste, oregano, basil, and red pepper flakes. Stir constantly for 1–2 minutes so the paste caramelizes slightly and coats everything evenly.
- Pour in the chicken broth slowly, scraping the bottom to release browned bits, and bring to a gentle boil. Add the broken lasagna noodles, stirring so they don't stick, then reduce to medium-low and simmer 10–12 minutes until al dente.
- Lower heat to low and stir in the heavy cream slowly to prevent curdling. Add the mozzarella and Parmesan gradually, stirring until melted and smooth, then taste and adjust salt and black pepper.
- Fold in the baby spinach and cook about 1 minute until wilted.
- Remove from heat and let the soup sit 3–5 minutes to thicken slightly. Ladle into bowls and top with fresh basil ribbons and extra Parmesan if desired.
Notes
- Drain the sun-dried tomatoes well but reserve a teaspoon of the oil for extra richness.
- Taste as you go—cheese and sausage vary in saltiness, so adjust seasoning at the end.
- Use oven-ready lasagna noodles if you want them to hold their shape longer.
- Break noodles into 2-inch pieces for easy spooning.
- Stir the cream in off the heat to keep the texture silky and prevent curdling.
- Add a splash of pasta water or broth if the soup gets too thick after sitting.
- Garnish with fresh basil right before serving to keep it vibrant.
- Make ahead: prepare up to the cream step, cool, and refrigerate; add cream and cheese when reheating.
- Storage: cool completely and store in airtight containers in the fridge up to 4 days, or freeze flat in freezer bags up to 3 months.
- Reheat gently on the stovetop over medium-low (or microwave 1–2 minutes, stirring halfway), adding broth as needed; avoid boiling after the cream is added.
- Vegetarian variation: omit the sausage and use mushroom crumbles and vegetable broth.
- Dairy-free variation: use coconut cream instead of heavy cream and nutritional yeast or dairy-free cheese shreds.
Nutrition
Serving: 1BowlCalories: 510kcalCarbohydrates: 38gProtein: 24gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 85mgSodium: 1220mgPotassium: 620mgFiber: 3gSugar: 6gVitamin A: 30IUVitamin C: 15mgCalcium: 25mgIron: 15mg
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