Description
When a full lasagna feels like too much but your soul still craves that rich, cheesy hug, this soup steps up. Born from a forgotten ricotta mishap and saved by pantry courage, it’s now a go-to for busy nights and cozy weekends. Creamy, garlicky, loaded with tender noodles and hearty meats, it’s like Nonna gave you a shortcut. One pot, no layering, just spoonful after spoonful of comfort. Let’s ladle out some love!
Ingredients
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1 lb Italian sausage (or turkey/plant-based)
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1½ lbs ground beef (80/20 or lean)
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1 onion, diced
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3 garlic cloves, minced
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4 cups chicken broth (low-sodium)
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3 cups heavy cream (or half milk for lighter)
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12 lasagna noodles, broken
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Salt, pepper to taste
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Garnish: mozzarella, parmesan, parsley
Instructions
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Brown meats in a large pot over medium-high heat. Drain, keeping 1 tbsp fat.
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Sauté onion & garlic until soft (3 mins). Add broth and cream. Bring to simmer.
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Add noodles. Cook uncovered 15–20 mins, stirring occasionally.
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Serve hot, garnished with cheeses and herbs. Adjust broth for desired thickness.
Notes
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Stir noodles while simmering—they love to stick!
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For dairy-free: sub with cashew or coconut cream.
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For leftovers, store noodles and broth separately.
- Prep Time: 10 mins
- Cook Time: 30 mins
Nutrition
- Calories: 560 kcal per serving
- Fat: 38g
- Carbohydrates: 30g
- Protein: 25g