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Cheesy Lasagna Soup

Cheesy lasagna soup with broken lasagna noodles simmered in a rich tomato-beef broth and finished with a creamy blend of ricotta, mozzarella, and cream cheese. One-pot Italian-American comfort with melted cheese swirls and basil garnish for a lasagna-like feel without layering.
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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: 605
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage
Onion
  • 1 onion Diced.
Garlic
  • 4 garlic Minced cloves.
Crushed tomatoes
  • 1 can (28 oz) crushed tomatoes
Beef broth
  • 4 cup beef broth
Tomato paste
  • 2 tbsp tomato paste
Italian seasoning
  • 1 tsp Italian seasoning
Red pepper flakes
  • 0.5 tsp red pepper flakes
Lasagna noodles
  • 8 lasagna noodles Broken into pieces.
Mozzarella
  • 1.5 cup shredded mozzarella
Ricotta cheese
  • 1 cup ricotta cheese
Parmesan
  • 0.5 cup freshly grated parmesan
Cream cheese
  • 0.5 cup cream cheese Cubed.
Fresh basil
  • 1 fresh basil For garnish.
Salt
  • 1 salt To taste.
Black pepper
  • 1 black pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

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

Notes

Pro tip: drain the sausage fat well so the broth stays rich but not greasy, and add the cheeses off-heat to keep them smooth. Store leftovers in the fridge up to 4 days; reheat gently over low heat to avoid grainy cheese. Freezing is not recommended because cream cheese and cheeses can change texture. For a lighter option, use low-fat ricotta and part-skim mozzarella to reduce calories while keeping the cheesy pull.