Ingredients
Equipment
Method
Brown and build the broth
- Brown the Italian sausage in a large pot over medium-high heat until cooked through, then drain the fat.
- Sauté the onion for 4 minutes, then add the garlic and tomato paste and cook for 2 minutes.
- Add the crushed tomatoes, beef broth, Italian seasoning, and red pepper flakes, then bring to a boil.
Simmer the noodles
- Add the broken lasagna noodles and simmer for 10-12 minutes, until tender.
- Remove from heat and stir in the cubed cream cheese and half the mozzarella until melted.
- Season with salt and black pepper to taste.
Serve
- Ladle the soup into bowls, then top each with a spoonful of ricotta, a handful of remaining mozzarella, and a sprinkle of parmesan.
- Garnish with fresh basil and serve immediately.
Notes
For a smoother, lasagna-like texture, keep the soup at a gentle simmer once the noodles go in so they soften without turning mushy. Store leftovers in the refrigerator up to 3 days; reheat gently on the stovetop or microwave until hot. Freezing is not recommended because the cheeses can grain when thawed. For a lighter option, use low-fat ricotta and reduced-fat mozzarella while keeping the same method.