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Lasagna Soup With Ricotta And Mozzarella

Lasagna soup with ricotta and mozzarella made with a rich, tomato-based broth, Italian sausage, and broken lasagna noodles that simmer until tender. Topped with a melty ricotta-mo zzarella-parmesan dollop and fresh basil for a cozy Italian-American meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Lasagna soup base
  • 1 lb Italian sausage
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced fire-roasted tomatoes
  • 4 cup beef broth
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 8 count lasagna noodles, broken into rough 2-inch pieces
  • Salt, pepper
Cheese topping
  • 1.5 cup whole milk ricotta
  • 1.5 cup shredded whole milk mozzarella
  • 0.5 cup freshly grated parmesan
  • 2 tbsp fresh basil, chiffonade
  • 1 pinch nutmeg
  • Salt, pepper

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage and build the tomato base
  1. Brown the Italian sausage in a Dutch oven over medium-high heat, breaking into crumbles, until browned; drain excess fat.
  2. Sauté the onion for 4 minutes in the same pot, then add the garlic and tomato paste and cook for 2 minutes.
  3. Add the crushed tomatoes, diced fire-roasted tomatoes, beef broth, Italian seasoning, dried basil, dried oregano, and red pepper flakes, then bring the mixture to a boil.
Simmer the noodles
  1. Add the lasagna noodles broken into rough 2-inch pieces, then simmer for 10 to 12 minutes until the noodles are cooked through.
  2. Season generously with salt and pepper.
Make the cheese topping and serve
  1. Mix the ricotta, mozzarella, parmesan, fresh basil, nutmeg, salt, and pepper together until well combined.
  2. Ladle the soup into bowls and drop a very large dollop of the cheese mixture into each bowl, letting it melt into the hot soup.

Notes

For the best texture, simmer the soup just until the broken noodles are tender (10–12 minutes) so they don’t turn mushy. Store leftovers in the refrigerator for up to 4 days; reheat gently on the stovetop or in the microwave, adding a fresh dollop of ricotta-meets-mozzarella if you like. Freezing is okay for the soup base (without the cheese dollops) for up to 2 months. For a lighter option, use part-skim ricotta and mozzarella to reduce calories while keeping the same melty topping.