Creamy Lasagna Soup with Italian Sausage

This is my slightly tweaked take on the New York Times lasagna soup recipe (gift link). I skipped the mushrooms and spinach because our kids can’t be bothered with either and added one small, but powerful, ingredient that makes the whole pot taste deeper and more comforting. It’s rich, cozy, and the kind of dinner that feels especially right on a cold night when everyone wants seconds.

Serves

4 to 6

Ingredients

• 1 pound Italian sausage, mild or hot, casings removed

• 1 small onion, diced

• 5 garlic cloves, minced

• 2 tablespoons chopped fresh sage

• 1 ½ teaspoons kosher salt, divided

• ½ teaspoon crushed red pepper flakes

• 6 cups chicken broth

• 1 Parmesan rind

• 6 lasagna noodles, broken into small to medium pieces

• 1 cup heavy cream

• ½ cup grated Parmesan cheese, plus more for serving

• Zest of 1 lemon, plus lemon wedges for serving

• Freshly ground black pepper, for serving

Instructions

1. Brown the sausage
   Heat a large pot or Dutch oven over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through. Use a slotted spoon to transfer the sausage to a plate, leaving the fat in the pot.

2. Build the base
   Add the diced onion to the pot and cook until soft and translucent, about 4 to 5 minutes. Stir in the garlic, sage, 1 teaspoon of the salt, and the red pepper flakes. Cook for about 30 seconds, just until fragrant.

3. Simmer the soup
   Pour in the chicken broth and add the Parmesan rind. Bring to a gentle boil, then reduce to a simmer. Add the broken lasagna noodles and cook, stirring occasionally, until the noodles are tender, about 10 to 12 minutes.

4. Make it creamy
   Lower the heat and stir in the heavy cream, cooked sausage, and grated Parmesan. Simmer gently for 2 to 3 minutes, until the soup is rich and cohesive. Remove and discard the Parmesan rind.

5. Finish and season
   Stir in the lemon zest and remaining ½ teaspoon salt. Taste and adjust seasoning as needed.

6. Serve
   Ladle into bowls and finish with freshly grated Parmesan, black pepper, and a squeeze of lemon juice if you like a little brightness at the end.

Notes

• The Parmesan rind is the secret here. It adds depth without changing the personality of the soup.

• If the soup thickens as it sits, add a splash of broth when reheating to loosen it back up.

• Leftovers are excellent the next day.