Ingredients
Equipment
Method
Brown the sausage
- Brown Italian sausage in a large pot over medium-high heat, then drain excess fat. Keep it moving so the sausage forms browned crumbles.
Sauté aromatics
- Sauté onion for 4 minutes, until softened, then add garlic and tomato paste and cook for 2 minutes. Stir until fragrant and the tomato paste darkens slightly.
Simmer the soup base
- Add crushed tomatoes, beef broth, Italian seasoning, and red pepper flakes and bring to a boil. Look for rapid bubbles that cover the pot surface.
- Add broken lasagna noodles and simmer for 10-12 minutes, until tender. Continue simmering at a steady, gentle bubble and stir occasionally so noodles don’t stick.
Make it creamy and serve
- Remove from heat and stir in cubed cream cheese and half the mozzarella until melted. The soup should turn glossy and thick with no visible cream cheese lumps.
- Season with salt and pepper to taste. Stir well and taste for balance.
- Serve in bowls, then top each with a spoonful of ricotta, a handful of the remaining mozzarella, and a sprinkle of parmesan. Use the toppings while the soup is hot so the cheese softens.
- Garnish with fresh basil. Add it right before serving for bright color and aroma.
Notes
Pro tip: after adding cream cheese, keep the soup off direct heat while stirring so it melts smoothly and stays creamy. Store in the refrigerator up to 3 days; reheat gently over low heat, adding a splash of broth if needed. Freezing is not recommended because the cheeses can change texture after thawing. For a lighter option, use part-skim mozzarella and light ricotta to reduce fat while keeping the same creamy melt.