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Lasagna Soup With Ricotta And Mozzarella

Lasagna soup with ricotta and mozzarella delivers classic lasagna flavors in a rich tomato broth with tender broken noodles. A hot ladle of soup topped with a melty ricotta-mozzarella dollop makes each bowl creamy and satisfying.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Lasagna soup base
  • 1 lb Italian sausage
  • 1 onion diced
  • 4 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 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
  • 1 pepper
  • 1 nutmeg pinch

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 into crumbles, until cooked through; drain the fat.
  2. Sauté the diced onion for 4 minutes, then add the minced garlic and tomato paste; cook for 2 minutes, stirring until fragrant.
  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 the noodles and season
  1. Add the broken lasagna noodles and simmer for 10-12 minutes, until cooked through and tender.
  2. Season generously with salt and pepper, tasting the broth and adjusting as needed.
Mix the ricotta mozzarella topping
  1. Mix the whole milk ricotta, shredded whole milk mozzarella, freshly grated parmesan, fresh basil, nutmeg, salt, and pepper together until well combined into a thick, scoopable mixture.
Serve
  1. Ladle the soup into bowls and drop a very large dollop of the cheese mixture into each bowl so it begins to melt into the hot soup.

Notes

Pro tip: break the lasagna noodles into uneven 2-inch pieces so they cook at the same pace and thicken the broth. Store leftovers in the fridge for up to 3 days; reheat gently until steaming. Freezing is not recommended because the ricotta-mozzarella topping can lose texture after thawing. For a lighter option, use turkey sausage and low-fat ricotta while keeping the mozzarella amount for melt and stretch.