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Cheesy Lasagna Soup

Cheesy lasagna soup with broken lasagna noodles simmered until tender in a tomato-beef broth, then finished with a creamy cheese melt. It’s loaded with mozzarella, ricotta swirls, and parmesan so the soup turns thick, cheesy, and spoonable in a white-bowl presentation.
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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
  

Italian sausage
  • 1 lb Italian sausage
Onion and garlic base
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
Tomato and broth
  • 1 can (28 oz) crushed tomatoes
  • 4 cup beef broth
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
Lasagna noodles
  • 8 lasagna noodles, broken into pieces
Cheeses
  • 1.5 cup shredded mozzarella
  • 1 cup ricotta cheese
  • 0.5 cup freshly grated parmesan
  • 0.5 cup cream cheese, cubed
Garnish and seasoning
  • 1 fresh basil for garnish
  • salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown and build the soup base
  1. Brown the Italian sausage in a large pot over medium-high heat, then drain the excess fat.
  2. Sauté the onion for 4 minutes, then add the garlic and tomato paste and cook 2 minutes.
  3. Add the crushed tomatoes, beef broth, Italian seasoning, and red pepper flakes, then bring the mixture to a boil.
Cook noodles and melt the cheeses
  1. Add the broken lasagna noodles and simmer for 10-12 minutes until tender.
  2. Remove from heat, then stir in the cream cheese and half the mozzarella until fully melted.
  3. Season with salt and pepper, then stir to combine.
Serve
  1. Ladle the soup into bowls and top each bowl with a spoonful of ricotta, a handful of remaining mozzarella, and a sprinkle of parmesan.
  2. Garnish with fresh basil and serve while hot.

Notes

Pro tip: If your soup thickens too much after simmering, loosen it with a splash of hot beef broth at serving. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stove. Freezing: yes, but texture may change slightly after thawing (best within 2 months). For a lighter option, use part-skim ricotta and reduced-fat mozzarella while keeping the cream cheese for meltability.