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Lasagna Soup With Ricotta And Mozzarella

Lasagna soup with ricotta and mozzarella—an Italian-American one-pot version with tender broken lasagna noodles in a rich tomato broth. Browned sausage and a simmering boil-to-simmer process create a deep, hearty flavor, finished with a melty cheese dollop.
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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: 680
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage
Onion, diced
  • 1 onion, diced
Garlic, minced
  • 4 garlic, minced
Crushed tomatoes
  • 1 can (28 oz) crushed tomatoes
Diced fire-roasted tomatoes
  • 1 can (14 oz) diced fire-roasted tomatoes
Beef broth
  • 4 cup beef broth
Tomato paste
  • 2 tbsp tomato paste
Italian seasoning
  • 1 tsp Italian seasoning
Dried basil
  • 1 tsp dried basil
Dried oregano
  • 1 tsp dried oregano
Red pepper flakes
  • 0.5 tsp red pepper flakes
Lasagna noodles
  • 8 lasagna noodles, broken into rough 2-inch pieces
Ricotta
  • 1.5 cup whole milk ricotta
Mozzarella
  • 1.5 cup shredded whole milk mozzarella
Parmesan
  • 0.5 cup freshly grated parmesan
Fresh basil, chiffonade
  • 2 tbsp fresh basil, chiffonade
Salt
  • 0.25 tsp Salt, pepper, and pinch of nutmeg
Nutmeg
  • 0.125 tsp Salt, pepper, and pinch of nutmeg
Pepper
  • 0.25 tsp Salt, pepper, and pinch of nutmeg

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage and build the broth
  1. Brown the Italian sausage in a Dutch oven over medium-high heat, breaking into crumbles. Cook until browned, then drain the fat.
  2. Sauté the onion in the same pot for 4 minutes. Add the garlic and tomato paste, then 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.
Simmer the noodles
  1. Add the lasagna noodles, broken into rough 2-inch pieces. Simmer for 10-12 minutes until the noodles are cooked through.
  2. Season the soup generously with Salt, pepper, and pinch of nutmeg. Stir to distribute the seasoning.
Make the cheese topping and serve
  1. Mix whole milk ricotta, shredded whole milk mozzarella, freshly grated parmesan, fresh basil, chiffonade, Salt, pepper, and pinch of nutmeg together until well combined. Keep mixing until smooth and fully incorporated.
  2. Ladle the soup into bowls and drop a very large dollop of the cheese mixture into each bowl. Let the dollop melt into the hot soup before eating.

Notes

For best texture, break the lasagna noodles into small, roughly 2-inch pieces so they cook through during the 10-12 minute simmer. Store leftovers in the refrigerator for up to 3 days; reheat gently and add a fresh dollop of ricotta topping if you want it extra creamy. Freezing is not ideal for noodles that may soften further, but you can freeze the soup base (without the cheese dollops) for up to 2 months. For a lighter option, use part-skim ricotta and mozzarella while keeping the same seasoning balance.