Ingredients
Equipment
Method
Brown the sausage
- Brown Italian sausage in a large pot over medium-high heat, then drain excess fat.
- Sauté onion for 4 minutes, then add garlic and tomato paste and cook for 2 minutes.
Build the tomato broth
- Add crushed tomatoes, beef broth, Italian seasoning, and red pepper flakes, then bring the mixture to a boil.
- Add broken lasagna noodles and simmer for 10-12 minutes, stirring occasionally, until tender.
Melt in the cheeses and serve
- Remove the pot from heat and stir in cream cheese and half the mozzarella until melted.
- Season with salt and pepper to taste.
- Serve in bowls and top each with a spoonful of ricotta, a handful of remaining mozzarella, and a sprinkle of parmesan.
- Garnish with fresh basil before serving.
Notes
For smoother melting, take the soup fully off heat before adding the cream cheese and half the mozzarella so it won’t seize. Store leftovers in the refrigerator up to 4 days; the noodles may soften further. Freezing is not recommended because the cheeses can change texture when thawed. For a lighter option, use part-skim ricotta and reduced-fat mozzarella.