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Creamy Lasagna Soup with Garlic Breadsticks

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This cozy, creamy lasagna soup delivers all the classic flavors of lasagna—rich tomato, savory sausage, melty cheese—in a comforting bowl, paired with fluffy homemade garlic breadsticks perfect for dunking. It’s a quick, crowd-pleasing dinner ideal for busy weeknights or family gatherings.

Ingredients

Scale
  • 2 tbsp olive oil (for sautéing)
  • 1 lb Italian sausage, mild or spicy, casings removed (or ground beef/turkey)
  • 1 yellow onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 can (28 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • 6 cups low-sodium chicken broth (or vegetable broth)
  • 8 oz lasagna noodles, broken into bite-size pieces
  • 2 tsp Italian seasoning blend
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup heavy cream
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh basil, sliced thin (for garnish, optional)
  • 2 cups all-purpose flour (for breadsticks)
  • 2 tsp instant yeast
  • 1 tbsp sugar
  • 3/4 tsp salt
  • 3/4 cup warm water
  • 2 tbsp olive oil (for breadstick dough)
  • 3 tbsp butter, melted (for brushing)
  • 1 tsp garlic powder
  • Parsley or Italian seasoning (for sprinkling)
  • Grated Parmesan (optional, for topping)

Instructions

  1. Make the breadstick dough: In a large bowl, combine flour, yeast, sugar, and salt. Stir in warm water and olive oil. Mix until a shaggy dough forms. Knead for 5-7 minutes until smooth and elastic. Cover and let rise in a warm spot for 30-40 minutes, until doubled.
  2. Prep the soup base: While dough rises, heat olive oil in a large soup pot over medium heat. Add sausage, breaking it up as it browns (5-6 minutes). Add onion, carrots, and celery. Cook until softened, about 6-8 minutes, stirring occasionally. Add garlic and cook just until fragrant, about 1 minute.
  3. Simmer the soup: Stir in tomato paste, then add crushed tomatoes and chicken broth. Sprinkle in Italian seasoning, salt, and pepper. Bring to a gentle boil, then reduce to a simmer. Let simmer for 10 minutes, uncovered.
  4. Shape and bake the breadsticks: Punch down risen dough. On a lightly floured surface, pat or roll into a rectangle about 8 x 12 inches. Cut into 8 strips, twist gently, and place on a parchment-lined baking sheet. Cover and let rise for 10-15 minutes while oven preheats to 400°F. Brush with melted butter mixed with garlic powder and sprinkle with herbs and Parmesan. Bake for 12-15 minutes, until golden.
  5. Cook the noodles: Add broken lasagna noodles directly to simmering soup. Cook, stirring often, for 8-10 minutes or until just tender.
  6. Make it creamy: In a small bowl, whisk together heavy cream and ricotta cheese. Ladle in a bit of hot broth, whisking until smooth and warmed through. Stir this mixture into the soup along with mozzarella and Parmesan. Stir until melted and creamy. Taste and adjust seasoning.
  7. Serve: Ladle creamy lasagna soup into bowls. Top with extra cheese and fresh basil if desired. Serve with warm garlic breadsticks for dunking.

Notes

For gluten-free, use gluten-free lasagna noodles and flour. For vegetarian, skip sausage and use vegetable broth. Temper ricotta and cream with hot broth for a silky texture. Stir noodles often to prevent clumping. Add extra broth if soup thickens. Breadsticks are best fresh but can be reheated. Soup can be made ahead; add noodles and cheese when reheating.

Nutrition

Keywords: lasagna soup, creamy soup, garlic breadsticks, cozy dinner, Italian comfort food, easy lasagna soup, family meal, weeknight dinner, one pot soup, homemade breadsticks

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