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Lasagna Soup With Ricotta And Mozzarella

Lasagna soup with ricotta and mozzarella is a cozy Italian-American one-pot meal where broken lasagna noodles simmer in a rich tomato-beef broth. Each bowl gets a hot, melting ricotta-mozzarella dollop for creamy pockets in 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
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb Italian sausage
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 28 oz crushed tomatoes
  • 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 count lasagna noodles
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
 

Brown sausage and build the tomato base
  1. Brown the Italian sausage in a Dutch oven over medium-high heat, breaking it into crumbles; cook until browned, then drain excess fat.
  2. Sauté the diced onion in the same pot for 4 minutes, then 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 to a boil.
Simmer the noodles and season
  1. Add the broken lasagna noodles (about rough 2-inch pieces) and simmer for 10-12 minutes until cooked through, stirring occasionally.
  2. Season the soup generously with salt and pepper, then taste and adjust if needed.
Make the ricotta-mozzarella topping and serve
  1. Mix the whole milk ricotta, shredded whole milk mozzarella, freshly grated parmesan, chiffonade basil, and nutmeg with salt and pepper until well combined.
  2. Ladle the soup into bowls and drop a very large dollop of the cheese mixture into each bowl so it begins to melt on contact with the hot soup.

Notes

Pro tip: break the lasagna noodles into rough 2-inch pieces so they cook evenly in the soup without turning mushy. Store leftovers in the refrigerator up to 4 days; reheat gently to avoid boiling hard. Freezing is not recommended because the ricotta topping texture can change after thawing. For a lighter option, use turkey sausage and part-skim mozzarella while keeping the ricotta topping.