Creamy Lasagna Soup with Ricotta Topping

Cook sausage:
Heat olive oil in a large pot over medium heat. Add sausage and cook until browned, breaking it apart. Add onion and cook until softened, about 5 minutes. Stir in garlic, Italian seasoning, and red pepper flakes.
Build the soup base:
Stir in marinara, crushed tomatoes, and broth. Bring to a boil.
Cook noodles:
Add broken lasagna noodles directly into the pot. Simmer uncovered for 15–18 minutes, stirring occasionally, until pasta is al dente.
Make it creamy:
Reduce heat to low. Stir in heavy cream, mozzarella, and Parmesan until melted and creamy. Season with salt and pepper to taste.
Prepare ricotta topping:
In a small bowl, mix ricotta, mozzarella, Parmesan, Italian seasoning, salt, and pepper until smooth.
Serve:
Ladle hot soup into bowls. Top each serving with a generous dollop of ricotta mixture. Garnish with fresh basil or parsley.
✨ Result: A rich, cheesy, and comforting soup with all the layers of lasagna—perfect for chilly nights!
Would you like me to also give you a slow cooker version of this soup for hands-off cooking?