Ingredients
Equipment
Method
Brown and build the broth
- Brown Italian sausage in a large pot over medium-high heat, then drain the fat. Cook until the sausage is browned with visible crumbles.
- Sauté onion for 4 minutes, until softened and translucent. Add garlic and tomato paste and cook 2 minutes, stirring until fragrant.
- Add crushed tomatoes, beef broth, Italian seasoning, and red pepper flakes to the pot. Bring the mixture to a boil, then keep it at a steady boil until bubbling evenly.
Cook noodles and melt the cheeses
- Add broken lasagna noodles and simmer for 10-12 minutes, stirring occasionally. Simmer until the noodles are tender and the broth slightly thickens.
- Remove from heat and stir in cream cheese and half the mozzarella until melted. The soup should turn creamy with a glossy, cheese-swirl look.
- Season with salt and pepper. Taste and adjust until the flavors pop.
Serve
- Ladle the soup into bowls. The broth should look thick and tomato-red with melted cheese visible.
- Top each bowl with a spoonful of ricotta, a handful of remaining mozzarella, and a sprinkle of parmesan. Let the cheeses sit on top so they start melting slightly from the hot soup.
- Garnish with fresh basil. Finish with bright green leaves for a fresh contrast.
Notes
Pro tip: use freshly minced garlic and break the lasagna noodles into small pieces so they cook through evenly in the simmer. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop to avoid separating the cheeses. Freezing is not recommended because the dairy can change texture when thawed. For a dairy-reduced option, swap part-skim ricotta and low-moisture mozzarella while keeping the cream cheese to maintain creaminess.