Description
All the cozy, layered flavors of classic lasagna—packed into a hearty, weeknight-friendly soup. You’ll simmer Italian sausage with tomatoes, aromatics, and broken lasagna noodles, then crown each bowl with a creamy ricotta-mozzarella-Parmesan topping that melts into silky, cheesy swirls. One pot. Under an hour. Pure comfort.
Ingredients
For the Hearty Soup Base:
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2 pounds Italian sausage (sweet, hot, or a mix)
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1 medium onion, diced
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5 cloves garlic, minced
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4 cups low-sodium beef broth
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1 (15 oz) can tomato sauce
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2 (15 oz) cans diced tomatoes (fire-roasted recommended)
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1 tablespoon Italian seasoning
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1 teaspoon black pepper
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2 bay leaves
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8-10 sheets lasagna noodles, broken into bite-size pieces
For the Cheesy Ricotta Topping:
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16 oz whole-milk ricotta cheese
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1 cup shredded mozzarella cheese
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1 cup grated Parmesan cheese
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1 tablespoon Italian seasoning
Instructions
- Brown the sausage & aromatics
In a large pot or Dutch oven over medium-high heat, cook the Italian sausage, breaking it into crumbles, until browned (about 8–10 minutes). Spoon off excess fat, leaving about 1–2 tablespoons in the pot. Add the diced onion; cook until translucent (about 5 minutes). Stir in garlic; cook 1 minute until fragrant. - Build the savory soup base
Reduce heat to medium. Stir in beef broth, tomato sauce, and diced tomatoes. Add Italian seasoning, black pepper, and bay leaves. Bring to a gentle simmer; cook 15 minutes to meld flavors. - Cook the lasagna noodles
Option A (serve now): Add broken lasagna noodles directly to the simmering soup; cook, stirring occasionally, until al dente per package time.
Option B (best for leftovers): Boil noodle pieces separately in salted water until al dente. Drain and toss with a little olive oil to prevent sticking. Add to bowls when serving. - Make the ricotta topping
In a bowl, mix ricotta, mozzarella, Parmesan, and Italian seasoning until well combined. - Assemble & serve
Ladle hot soup into bowls. Add a handful of noodle pieces (if cooked separately). Dollop a generous spoonful of the ricotta mixture on top; let it melt into the soup. Serve immediately.
Notes
- Noodle strategy: For the best leftovers, cook noodles separately and add to each bowl as you serve.
- Broth swap: Chicken or vegetable broth works in a pinch.
- Add greens: Stir in a few handfuls of baby spinach during the last 2 minutes of simmering.
- Lighter option: Use turkey Italian sausage and part-skim ricotta/mozzarella.
- Make-ahead: Soup base keeps 3–4 days refrigerated. Store noodles and cheese mixture separately.
- Toppings: Fresh basil, extra Parmesan, or a pinch of red pepper flakes are great finishing touches.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup, Dinner
- Method: One-Pot, Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1¾ cups
- Calories: 710
- Sugar: 7 g
- Sodium: 1,350 mg
- Fat: 45 g
- Saturated Fat: 20 g
- Unsaturated Fat: 24 g
- Trans Fat: 0.5 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg
