Hearty Lasagna Soup with Italian Sausage & Mozzarella
This lasagna soup captures everything I love about classic lasagna — tomato, garlic, herbs, tender pasta and oozy cheese — but in one cozy, spoonable bowl. It’s one of those recipes I reach for when I want comfort without the fuss of layering and baking; everything cooks in one pot and comes together in under an hour.
The beauty is in the toppings: creamy ricotta, bubbling mozzarella, a shower of Parmesan and bright basil make each bite feel indulgent. It’s perfect for weeknights, easily doubled for a crowd, and leftovers taste even better the next day.
Nutrition (per serving)
Directions
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1
Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add Italian sausage and ground beef; cook, breaking up the meat, until browned and cooked through, about 6–8 minutes. Drain excess fat if needed.
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2
Add the chopped onion, carrot, and a pinch of salt. Sauté until softened, about 5 minutes. Stir in the minced garlic and tomato paste and cook 1 minute until fragrant.
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3
Pour in the crushed tomatoes, chicken broth, and water. Add oregano, dried basil, red pepper flakes (if using), bay leaf, remaining salt and pepper. Stir to combine and bring to a gentle simmer.
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4
Reduce heat to medium-low and simmer uncovered for 10 minutes to let flavors meld. Taste and adjust seasoning.
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5
Add the broken lasagna noodle pieces to the pot and simmer until the pasta is tender, about 8–10 minutes, stirring occasionally to prevent sticking.
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6
Remove the bay leaf. Stir in half of the shredded mozzarella and half the Parmesan until melted and silky. If you prefer a richer broth, stir in a few spoonfuls of ricotta now.
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7
Ladle soup into bowls. Top each bowl with a spoonful of ricotta, remaining mozzarella and Parmesan, and scatter chopped fresh basil over the top.
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8
If desired, place bowls under a hot broiler for 1–2 minutes to brown the cheese (use oven-safe bowls), or simply let the cheese melt into the hot soup.
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9
Serve immediately with crusty bread for dunking. Leftovers keep well in the fridge for 2–3 days and thicken as the pasta absorbs liquid—add a splash of broth when reheating.
Ingredients
- extra-virgin olive oil:1 tbsp
- Italian sausage (mild or hot), casings removed:1 lb
- lean ground beef:½ lb
- yellow onion, finely chopped:1 pieces
- garlic cloves, minced:3 pieces
- carrot, finely diced:1 pieces
- tomato paste:2 tbsp
- crushed tomatoes:28 oz
- low-sodium chicken broth:6 cups
- water:1 cup
- dried oregano:1 tsp
- dried basil:1 tsp
- red pepper flakes (optional):¼ tsp
- kosher salt:1½ tsp
- freshly ground black pepper:½ tsp
- dried lasagna noodles, broken into 2-inch pieces:8 oz
- whole-milk ricotta:1 cup
- shredded mozzarella:2 cups
- grated Parmesan:½ cup
- fresh basil leaves, chopped:¼ cup
- bay leaf:1 pieces
Tips & Notes
- Break the lasagna noodles by hand into bite-sized pieces for the right texture; regular broken spaghetti works in a pinch.
- Swap half the sausage for Italian turkey sausage to lighten the dish without losing flavor.
- If you plan to store leftovers, cook the pasta separately and add to reheated soup to avoid over-soft noodles.
- Top each bowl with fresh basil and a squeeze of lemon for a bright finish if the broth tastes very tomato-forward.
