Ingredients
Equipment
Method
Brown and build the soup base
- Brown the Italian sausage in a large pot over medium-high heat until cooked through, then drain the fat.
- Sauté the diced onion for 4 minutes, then add the minced garlic and tomato paste and cook for 2 more minutes.
- Add the crushed tomatoes, beef broth, Italian seasoning, and red pepper flakes, then bring the mixture to a boil.
Simmer the noodles
- Add the broken lasagna noodles and simmer for 10-12 minutes until tender.
- Remove from the heat and stir in the cubed cream cheese and half the shredded mozzarella until melted.
- Season with salt and pepper to taste.
Serve
- Ladle the soup into bowls and top each with a spoonful of ricotta, a handful of the remaining mozzarella, and a sprinkle of parmesan.
- Garnish with fresh basil before serving.
Notes
For the creamiest texture, remove the pot from the heat before adding cream cheese so it melts smoothly without separating. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove until hot, adding a splash of broth if needed. Freezing is not recommended because the cheeses can grain when thawed. For a lower-fat option, use part-skim mozzarella and reduced-fat cream cheese while keeping the same amounts.