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Cheesy Lasagna Soup

Cheesy lasagna soup with broken lasagna noodles simmered in a tomato-beef broth and finished with a creamy cheese swirl. Each bowl gets ricotta, melted mozzarella, and a parmesan sprinkle for that lasagna-style flavor.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage
Onion and garlic
  • 1 onion, diced
  • 4 clove garlic, minced
Tomato base
  • 1 can (28 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • 1 Italian seasoning
  • 0.5 tsp red pepper flakes
Broth and noodles
  • 4 cup beef broth
  • 8 lasagna noodles, broken into pieces
Cheeses
  • 1.5 cup shredded mozzarella
  • 1 cup ricotta cheese
  • 0.5 cup freshly grated parmesan
  • 0.5 cup cream cheese, cubed
Finishing
  • 1 Fresh basil for garnish
  • 1 Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Brown the Italian sausage in a large pot over medium-high heat, then drain excess fat.
Build the flavor base
  1. Sauté the diced onion for 4 minutes, then add the minced garlic and tomato paste and cook for 2 minutes.
Simmer the soup
  1. Add the crushed tomatoes, beef broth, Italian seasoning, and red pepper flakes and bring the mixture to a boil.
  2. Add the broken lasagna noodles and simmer for 10-12 minutes, stirring occasionally, until tender.
Melt the cheeses and serve
  1. Remove the pot from heat and stir in the cubed cream cheese and half the shredded mozzarella until melted.
  2. Season 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.

Notes

For best texture, keep the soup at a gentle simmer once the noodles are added so they don’t turn mushy. Refrigerate leftovers in an airtight container for up to 4 days; reheat on the stove over medium-low, adding a splash of broth if it thickens. Freeze: yes, though noodles may soften further after thawing—stir well when reheating. If you want a lighter option, use part-skim ricotta and reduce the cream cheese to 2 oz.