Can I make lasagna soup without sausage?
Yes. Swap in ground beef, ground turkey, or even chopped mushrooms for a meatless vibe. If you go lean, add 1 to 2 tablespoons of olive oil when sautéing to keep it rich.
Do I have to use lasagna noodles?
Nope. Mafalda, bowties, rotini, or broken spaghetti all work. Lasagna noodles just give you that classic wide noodle bite.
How do I keep noodles from getting mushy?
Best method: cook noodles separately and add to each bowl. Easiest method: cook them in the soup, but keep it at a gentle simmer, stop when noodles are just shy of done, and serve right away.
Can I make this in a slow cooker?
Yes, with a couple notes. Brown the sausage first for best flavor. Cook the soup base on low for 6 to 7 hours or high for 3 to 4 hours, which is typical for most slow cookers. Tomato-based soups can scorch around the edges in some models, so stir if you can. Add cooked noodles at the end (or to each bowl), and add the ricotta topping at serving.
Is ricotta required?
Ricotta gives the most lasagna-like finish, but you can substitute cottage cheese (blended if you want it smooth) or do a simple mozzarella and Parmesan topping.
What kind of marinara should I use?
Any jar you love works, but know that salt and seasoning vary a lot by brand. If yours is very salty or heavily seasoned, start with less added salt and adjust at the end.
Can I mix the cheese topping ahead?
Yes. Mix it up to 2 days ahead and store it covered in the fridge. Whole-milk ricotta gives the creamiest texture.
