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Lasagna Soup With Ricotta And Mozzarella

Lasagna soup with ricotta and mozzarella features a simmered tomato-meat broth with tender broken lasagna noodles. Finish each bowl with a thick ricotta-mozzarella topping that melts into the hot soup for an Italian-American comfort bowl.
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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: 650
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, 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
  • 1 pinch nutmeg
  • Salt
  • pepper

Equipment

  • 1 Dutch oven

Method
 

Brown sausage and build the tomato broth
  1. Brown the Italian sausage in a Dutch oven over medium-high heat, breaking into crumbles until browned, then drain the fat.
  2. Sauté the diced onion 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 and cook the noodles
  1. Add the broken lasagna noodles and simmer for 10-12 minutes, until the noodles are cooked through.
  2. Season generously with salt and pepper.
Mix the cheese topping and serve
  1. Mix the whole milk ricotta, shredded whole milk mozzarella, freshly grated parmesan, fresh basil, nutmeg, salt, and pepper together until well combined.
  2. Ladle the soup into bowls and drop a very large dollop of the cheese mixture into each bowl to melt into the hot soup.

Notes

For best melting, keep the cheese mixture at room temperature while the soup is finishing cooking. Store leftovers in an airtight container in the refrigerator for up to 4 days; freeze soup (without adding dollops) for up to 3 months and thaw/reheat, then stir in fresh dollops at serving. For a lighter swap, use part-skim ricotta and mozzarella while keeping the same noodle and broth amounts.