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Lasagna Soup With Ricotta And Mozzarella

Lasagna soup with ricotta and mozzarella delivers tender lasagna noodles in a rich Italian-American tomato broth. The topping melts into a creamy, cheesy layer right in the bowl for hearty, spoonable comfort.
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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
  

Lasagna soup
  • 1 lb Italian sausage
  • 1 onion diced
  • 4 cloves garlic minced
  • 28 oz crushed tomatoes 1 can
  • 14 oz diced fire-roasted tomatoes 1 can
  • 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 count 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
  • 0.125 tsp nutmeg pinch
  • 1 salt to taste
  • 1 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown sausage and build the soup
  1. Brown the Italian sausage in a Dutch oven over medium-high heat, breaking into crumbles, until cooked through and browned; then drain excess fat.
  2. Sauté the diced onion in the same pot for 4 minutes; add the minced garlic and tomato paste and 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, then 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.
  5. Season the soup generously with salt and pepper.
Make the ricotta-mozzarella topping and serve
  1. Mix the whole milk ricotta, shredded whole milk mozzarella, freshly grated parmesan, fresh basil, nutmeg, salt, and pepper together until well combined.
  2. Ladle the soup into bowls and drop a very large dollop of the cheese mixture into each bowl, letting it melt into the hot soup.

Notes

Pro tip: if the soup thickens as the noodles cook, loosen it with a splash of beef broth so it stays brothy. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stove. Freeze the soup base (without the fresh cheese dollops) for up to 2 months, then cook and stir in cheese when reheating. For a lighter option, use part-skim ricotta and mozzarella while keeping the same proportions.