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Cheesy Lasagna Soup

Cheesy lasagna soup with broken noodles simmered until tender, then finished with melted cream cheese and mozzarella for a thick, cheesy broth. Italian-American flavors with sausage, crushed tomatoes, and basil garnish in every bowl.
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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
  

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

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage and build the base
  1. Brown the Italian sausage in a large pot over medium-high heat until fully cooked, then drain excess fat.
  2. Sauté the diced onion for 4 minutes; add the minced garlic and tomato paste and cook for 2 minutes, stirring until fragrant.
Simmer the soup
  1. Add the crushed tomatoes, beef broth, Italian seasoning, and red pepper flakes, then bring the mixture to a boil.
  2. Add the broken lasagna noodles and simmer for 10-12 minutes, stirring occasionally, until tender.
Finish with cheese and serve
  1. Remove from the heat and stir in the cubed cream cheese and half the mozzarella until melted.
  2. Season the soup with salt and pepper to taste.
  3. Serve in bowls and top each with a spoonful of ricotta, a handful of the remaining mozzarella, and a sprinkle of parmesan.
  4. Garnish with fresh basil before serving.

Notes

To keep the soup thick and spoonable, use fully broken noodles and stir during the 10-12 minute simmer so they don’t clump. Store leftovers in the refrigerator up to 4 days; reheat gently, adding a splash of broth if it thickens too much. Freezing is not recommended because the dairy can grain when thawed. For a lighter option, use turkey sausage and part-skim ricotta and mozzarella.