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Cheesy Lasagna Soup

Cheesy lasagna soup with broken lasagna noodles simmered in a rich tomato-broth base, then finished with melted cream cheese for a creamy swirl. Topped with ricotta, mozzarella, parmesan, and fresh basil, it delivers lasagna flavor in spoonable form.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage
Aromatics and seasonings
  • 1 onion, diced
  • 4 garlic, minced
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • Salt and pepper to taste
Soup base
  • 1 can (28 oz) crushed tomatoes
  • 4 cup beef broth
Lasagna noodles and cheeses
  • 8 lasagna noodles, broken into pieces
  • 1.5 cup shredded mozzarella
  • 1 cup ricotta cheese
  • 0.5 cup freshly grated parmesan
  • 0.5 cup cream cheese, cubed
  • Fresh basil for garnish

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Brown Italian sausage in a large pot and drain off excess fat.
  2. Transfer to an even layer in the pot so it keeps browning without burning.
Build the tomato base
  1. Sauté diced onion for 4 minutes, until softened.
  2. Add minced garlic and tomato paste, then cook for 2 minutes, stirring until fragrant.
  3. Add crushed tomatoes, beef broth, Italian seasoning, and red pepper flakes, then bring the mixture to a boil for a bubbling, consistent simmer-ready base.
Cook the noodles
  1. Add broken lasagna noodles and simmer for 10-12 minutes, stirring occasionally, until tender and cooked through.
Finish and season
  1. Remove from heat and stir in cubed cream cheese until it melts into the broth.
  2. Stir in 1/2 the mozzarella until fully melted and the soup looks glossy.
  3. Season with salt and pepper to taste.
Serve
  1. Ladle into bowls.
  2. Top each bowl with a spoonful of ricotta, a handful of remaining mozzarella, and a sprinkle of parmesan.
  3. Garnish with fresh basil right before serving for a bright green finish.

Notes

Pro tip: Stir in the cream cheese off the heat so it melts smoothly without breaking; if the soup thickens while waiting, loosen with a splash of broth. Refrigerate leftovers in an airtight container up to 4 days; freeze yes (up to 2 months), though toppings like fresh basil and some cheese may look slightly different after thawing. Dietary swap: use Italian sausage made with turkey or chicken for a lighter meat option while keeping the same seasoning and cheeses.