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Lasagna Soup With Ricotta And Mozzarella

Lasagna soup with ricotta and mozzarella is a cozy Italian-American main with broken lasagna noodles simmered in a rich tomato-and-broth base. Finished with a creamy cheese topping that melts dramatically over the hot soup for every spoonful.
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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: 565
Ingredients Equipment Method Notes

Ingredients
  

Soup
  • 1 lb Italian sausage
  • 1 onion, diced
  • 4 cloves 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, pepper, and pinch of nutmeg

Equipment

  • 1 Dutch oven

Method
 

Cook the soup base
  1. Heat a Dutch oven over medium-high heat and brown the Italian sausage until crumbled, then drain off excess fat while keeping browned bits in the pot.
  2. In the same pot, sauté the diced onion for 4 minutes. Add the minced garlic and tomato paste and 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.
  4. Add the broken lasagna noodles and simmer for 10-12 minutes, stirring occasionally, until the noodles are cooked through and the broth thickens slightly.
  5. Season generously with salt and pepper to taste.
Make the cheese topping and serve
  1. In a bowl, mix ricotta, shredded mozzarella, grated parmesan, chiffonade basil, nutmeg, salt, and pepper until well combined and creamy.
  2. Ladle the soup into bowls and drop a very large dollop of the cheese mixture into each bowl so it melts on contact with the hot soup.

Notes

Pro tip: keep the pot simmer at a steady, gentle bubble after adding the noodles so they cook through without turning mushy. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stove over medium-low, adding a splash of broth if needed. Freezing is not recommended because the noodles and cheese topping can change texture. For a lighter option, use part-skim ricotta and mozzarella while keeping the same cheese mixture technique.