Ingredients
Equipment
Method
Brown sausage
- Brown the Italian sausage in a large pot over medium-high heat, then drain excess fat.
- Keep the sausage in the pot so you can build the soup in the same vessel.
Sauté aromatics
- Sauté the diced onion for 4 minutes until softened, then add the minced garlic and tomato paste and cook for 2 minutes.
- Stir to coat the onion mixture so the tomato paste cooks slightly and turns fragrant.
Simmer soup base
- Add the crushed tomatoes, beef broth, Italian seasoning, and red pepper flakes, then bring the mixture to a boil.
- Once boiling, add the broken lasagna noodles and simmer for 10-12 minutes until tender.
Melt in cheeses
- Remove the pot from heat, then stir in the cubed cream cheese until smooth.
- Stir in half the mozzarella and mix until melted.
- Season with salt and pepper to taste.
Serve and garnish
- Ladle the soup into bowls.
- Top each bowl with a spoonful of ricotta, a handful of the remaining mozzarella, and a sprinkle of parmesan.
- Garnish with fresh basil before serving.
Notes
Pro tip: add the cheeses off the heat to prevent a grainy texture. Refrigerate leftovers in a covered container up to 3 days; reheat gently on the stovetop or microwave, adding a splash of broth if needed. Freezing is not recommended because the dairy can separate when thawed. For a lighter option, use part-skim mozzarella and low-fat ricotta (texture stays close to classic).