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Lasagna Soup With Ricotta And Mozzarella

Lasagna soup with ricotta and mozzarella—an Italian-American take on lasagna flavor with broken noodles simmered in a rich tomato-broth base. Each bowl gets a generous, melty ricotta-mozzarella topping for a creamy, spoonable finish.
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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: 760
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb Italian sausage
  • 1 onion diced
  • 4 garlic minced
  • 28 oz crushed tomatoes 1 can
  • 14 oz diced fire-roasted tomatoes 1 can
  • 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 lasagna noodles broken into rough 2-inch pieces
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
  • 0.25 tsp nutmeg pinch
  • 1 salt to taste
  • 1 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage and build the tomato base
  1. Heat a Dutch oven over medium-high heat and brown the Italian sausage, breaking into crumbles; cook until browned, then drain excess fat.
  2. In the same pot, sauté the diced onion for 4 minutes until softened, then add minced garlic and cook with the tomato paste for 2 minutes.
  3. Add crushed tomatoes, diced fire-roasted tomatoes, beef broth, Italian seasoning, dried basil, dried oregano, and red pepper flakes; bring the mixture to a boil.
Simmer the noodles and season
  1. Add the broken lasagna noodles and simmer for 10-12 minutes, stirring occasionally, until noodles are cooked through.
  2. Season generously with salt and pepper to taste.
Make the ricotta-mozzarella topping
  1. In a bowl, mix whole milk ricotta, shredded whole milk mozzarella, freshly grated parmesan, fresh basil (chiffonade), nutmeg, salt, and pepper until well combined.
Serve
  1. Ladle the soup into bowls and drop a very large dollop of the cheese mixture into each bowl so it begins melting into the hot soup.

Notes

For best texture, simmer just until the lasagna noodles are cooked through (start checking at 10 minutes) so they don’t over-soften in the broth. Store refrigerated in an airtight container for up to 4 days; reheat gently on the stove over medium-low until hot. Freezing is not recommended because noodles can get soft after thawing. If you want a lighter option, use part-skim ricotta and mozzarella while keeping the same mixing method for the topping.