Ingredients
Equipment
Method
Brown the sausage
- Brown Italian sausage in a large pot over medium-high heat, then drain the fat once browned and no longer pink. You should see browned crumbles and reduced excess grease in the pot.
Build the tomato base
- Sauté onion for 4 minutes, stirring until softened. Then add garlic and tomato paste and cook 2 minutes, until fragrant and darkened slightly.
- Add crushed tomatoes, beef broth, Italian seasoning, and red pepper flakes, then bring the soup to a boil. Look for active bubbling across the surface.
Cook the noodles
- Add broken lasagna noodles and simmer for 10-12 minutes until tender. The noodles should be softened but still hold their shape.
Melt the cheeses and serve
- Remove from heat and stir in cream cheese and half the shredded mozzarella until melted. The soup should look creamy and glossy with no cream cheese streaks.
- Season with salt and pepper to taste, stirring until evenly distributed. Taste and adjust until the flavors pop.
- Serve in bowls and top each with a spoonful of ricotta, a handful of remaining mozzarella, and a sprinkle of parmesan. The cheese should sit on top and begin to soften as it contacts the hot soup.
- Garnish with fresh basil before eating. Add a small pinch for bright green flecks on each bowl.
Notes
Pro tip: use full-fat cream cheese and let it melt off the heat for a smoother, less grainy texture. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop or in the microwave. Freezing isn’t recommended because the cheese can separate when thawed. For a lighter option, swap the Italian sausage for turkey sausage and use part-skim mozzarella.