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Lasagna Soup With Ricotta And Mozzarella

Lasagna soup with ricotta and mozzarella features broken lasagna noodles simmered in a rich Italian-American tomato-broth base, topped with a melty cheese dollop. It’s a cozy main dish that tastes like lasagna, but cooks faster with a one-pot soup method.
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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: 750
Ingredients Equipment Method Notes

Ingredients
  

Main soup base
  • 1 lb Italian sausage
  • 1 onion, diced
  • 4 clove garlic, minced
  • 28 oz crushed tomatoes (can, 28 oz)
  • 14 oz diced fire-roasted tomatoes (can, 14 oz)
  • 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
  • 1 Salt, pepper, and pinch of nutmeg

Equipment

  • 1 Dutch oven

Method
 

Brown sausage and build the tomato base
  1. Brown the Italian sausage in a Dutch oven over medium-high heat, breaking it into crumbles, then drain the fat.
  2. Sauté the onion in the same pot for 4 minutes, 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; bring the mixture to a boil.
Cook noodles and season
  1. Add the broken lasagna noodles and simmer for 10-12 minutes until the noodles are cooked through.
  2. Season the soup generously with salt and pepper.
Make cheese topping and serve
  1. Mix the whole milk ricotta, shredded whole milk mozzarella, freshly grated parmesan, fresh basil, nutmeg, salt, and pepper until well combined.
  2. Ladle the soup into bowls and drop a very large dollop of the cheese mixture into each bowl.

Notes

Pro tip: drain the sausage well so the broth stays rich instead of greasy. Store leftovers in the refrigerator up to 4 days; rewarm gently until hot throughout (add a small splash of broth if thickened). Freezing is not recommended for the dairy-topped texture, but you can freeze the soup base (without the cheese mixture) up to 3 months and stir in fresh cheese dollops when reheating. For a lighter option, use part-skim ricotta and part-skim mozzarella while keeping the same seasoning.