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Cheesy Lasagna Soup

Cheesy lasagna soup with broken noodles simmered in a rich tomato-beef broth and finished with a melty mix of cream cheese, mozzarella, and ricotta swirls. Italian-American comfort in a bowl—chunky, cheesy, and ready for weeknight serving.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage
Onion and garlic
  • 1 onion diced
  • 4 clove garlic minced
Tomato and broth base
  • 1 can (28 oz) crushed tomatoes
  • 4 cup beef broth
  • 2 tbsp tomato paste
  • 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
Fresh and seasonings
  • Fresh basil for garnish
  • Salt to taste
  • pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown and build the base
  1. Brown the Italian sausage in a large pot over medium-high heat, then drain the fat. Keep the sausage crumbled so it disperses evenly.
  2. Sauté the diced onion for 4 minutes. Add the minced garlic and tomato paste and cook for 2 minutes.
  3. Add the crushed tomatoes, beef broth, Italian seasoning, and red pepper flakes. Bring the mixture to a boil.
Simmer the noodles
  1. Add the broken lasagna noodles to the pot. Simmer for 10-12 minutes until the noodles are tender.
Melt the cheeses and serve
  1. Remove the soup from heat and stir in the cubed cream cheese until smooth. Stir in half the mozzarella until melted.
  2. Season with salt and pepper to taste. Stir to combine so the flavor is even.
  3. Serve in bowls and top each with a spoonful of ricotta, a handful of remaining mozzarella, and a sprinkle of parmesan. Finish with fresh basil garnish before eating.

Notes

Pro tip: to keep the soup silky, stir the cream cheese in off the heat and wait a minute before adding the mozzarella so it melts smoothly. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove, adding a splash of broth if needed. Freezing is not recommended because the cheeses can separate after thawing. For a lighter option, use part-skim mozzarella and low-fat ricotta.