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Lasagna Soup With Ricotta And Mozzarella

Lasagna soup with ricotta and mozzarella is a hearty Italian-American one-pot version of lasagna, simmered with broken lasagna noodles in a rich tomato broth. Finished with a warm, generous cheese dollop that melts into every spoonful for a creamy, ladle-ready texture.
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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
  

Lasagna soup base
  • 1 lb Italian sausage
  • 1 onion, diced
  • 4 clove garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 can (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 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
  • 0.25 tsp Salt
  • 0.25 tsp pepper
  • 0.125 tsp pinch of nutmeg

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Brown the Italian sausage in a Dutch oven over medium-high heat, breaking into crumbles until browned, 8-10 minutes. Drain the fat from the pot and keep the browned crumbles in place.
Build the tomato base
  1. Sauté the onion in the same pot for 4 minutes over medium-high heat until softened and glossy. Stir in the garlic and tomato paste, then cook 2 minutes until fragrant.
  2. Add the crushed tomatoes, diced fire-roasted tomatoes, beef broth, Italian seasoning, dried basil, dried oregano, and red pepper flakes. Bring the mixture to a boil over high heat, then maintain a steady boil briefly to fully combine.
Simmer and cook the noodles
  1. Add the lasagna noodles broken into rough 2-inch pieces to the pot. Simmer for 10-12 minutes over medium heat until the noodles are cooked through.
  2. Season the soup generously with Salt and pepper. Taste and adjust so the broth is well seasoned before serving.
Make the ricotta-mozzarella topping
  1. Mix the whole milk ricotta, shredded whole milk mozzarella, freshly grated parmesan, fresh basil, and nutmeg together until well combined. Season with Salt and pepper and stir until smooth and cohesive.
Serve
  1. Ladle the hot soup into bowls. Drop a very large dollop of the cheese mixture into each bowl so it melts dramatically into the tomato broth.

Notes

Pro tip: If the soup feels too thick after the noodles cook, loosen it with a splash of beef broth and simmer 2 minutes. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat gently on the stove. Freezing is not recommended because the pasta and dairy topping can change texture. For a lighter option, use turkey Italian sausage and part-skim ricotta and mozzarella.