On cold days, this lasagna soup recipe is a real lifesaver. It gives you all those big, comforting flavors of traditional lasagna (Layers of cheese & Rich sauce & Pasta). It’s basically deconstructed lasagna in one pot and a lot easier to make — Don’t have to spend an hour prepping it, just throw everything in the pot and let it cook. It’s perfect when you want something hearty and filling but don’t have the energy to make a big meal.
Ingredients
Makes: 4 to 6 Bowls
- 1 Tablespoon olive oil
- 1 lb ground beef or Italian chicken sausage (Casings off)
- 1 medium sweet onion, chopped up (About ¼ inch pieces)
- ½ Teaspoon Kosher salt
- 3 Garlic cloves, chopped fine
- 2 Teaspoons dried oregano or Italian seasoning
- ¼ Teaspoon crushed red pepper flakes
- 3 Tablespoons tomato paste
- 1 can (28oz) crushed tomatoes
- 6 Cups (48oz) low-sodium chicken broth
- 1 Bay leaf
- ⅓ Cup basil leaves, loosely packed
- 1 Parmesan rind (optional, but it helps)
- 8 oz pasta noodles (Break up some lasagna sheets or use mafaldine)
- ¼ Cup heavy cream
- 1 Cup (4oz) shredded mozzarella cheese
- Fresh parsley, to sprinkle on top
- Baguette (Optional)
For the Ricotta bit:
- 1 Cup (8oz) whole milk ricotta
- ½ Cup grated parmesan
- ½ Teaspoon kosher salt
- ¼ Teaspoon black pepper
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Step-by-Step Instructions
Step 1: Grab a Dutch oven or a large soup pot and heat the oil over medium-high heat. Then add the ground meat or chicken sausage. Let it cook for about 4 to 5 minutes, breaking it up with a spoon until it browns — If there’s a lot of fat, just drain it.
Step 2: Add the chopped onion and salt. Cook it for a few minutes until the onion softens, then add the garlic and give it another minute. Stir in the oregano and the red pepper pieces.
Step 3: Add the tomato paste and mash it with the veggies until it melts. Pour in the crushed tomatoes and chicken broth. Toss in a bay leaf, some basil, and a bit of Parmesan rind if you have one. Let it come to a boil, then turn the heat down to let it simmer slowly.
Step 4: Add the broken lasagna noodles and stir them. Let them cook for 12 to 15 minutes — They should be tender but not mushy, so check for doneness near the end.
Step 5: While cooking the pasta, grab a bowl and mix the ricotta, Parmesan, salt, and pepper together. Set the mixture aside.
Step 6: Take out the bay leaves and peels, then stir the cream and mozzarella directly into the soup until they melt. Pour the soup into oven-safe bowls. Put a spoonful of the ricotta mixture on each bowl, then put it under the broiler for a minute or two. Keep an eye on it so it doesn’t burn! Serve it while it’s still bubbling.
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Why you’ll love this recipe
You’re going to love this lasagna soup recipe because it’s low-effort but amazingly delicious. It’s perfect for those nights when you want something hearty without dealing with a ton of dishes. The combo of hot soup with a touch of cold ricotta cheese is seriously tasty — It’s fun, a little messy in a good way, and instantly warming. Plus, dunking bread in the broth is the best part. Let me know what you think in the comments!
Lasagna Soup Recipe
This delicious lasagna soup recipe gives you all the cheesy, tasty flavors of the classic dish in a simple one-pot meal. It's rich, comforting, and ready in under 40 minutes.
Ingredients
- 1 Tablespoon olive oil
- 1 lb ground beef or Italian chicken sausage (Casings off)
- 1 medium sweet onion, chopped up (About ¼ inch pieces)
- ½ Teaspoon Kosher salt
- 3 Garlic cloves, chopped fine
- 2 Teaspoons dried oregano or Italian seasoning
- ¼ Teaspoon crushed red pepper flakes
- 3 Tablespoons tomato paste
- 1 can (28oz) crushed tomatoes
- 6 Cups (48oz) low-sodium chicken broth
- 1 Bay leaf
- ⅓ Cup basil leaves, loosely packed
- 1 Parmesan rind (optional, but it helps)
- 8 oz pasta noodles (Break up some lasagna sheets or use mafaldine)
- ¼ Cup heavy cream
- 1 Cup (4oz) shredded mozzarella cheese
- Fresh parsley, to sprinkle on top
- Baguette (Optional)
For the Ricotta bit
- 1 Cup (8oz) whole milk ricotta
- ½ Cup grated parmesan
- ½ Teaspoon kosher salt
- ¼ Teaspoon black pepper
Instructions
- Grab a Dutch oven or a large soup pot and heat the oil over medium-high heat. Then add the ground meat or chicken sausage. Let it cook for about 4 to 5 minutes, breaking it up with a spoon until it browns — If there’s a lot of fat, just drain it.
- Add the chopped onion and salt. Cook it for a few minutes until the onion softens, then add the garlic and give it another minute. Stir in the oregano and the red pepper pieces.
- Add the tomato paste and mash it with the veggies until it melts. Pour in the crushed tomatoes and chicken broth. Toss in a bay leaf, some basil, and a bit of Parmesan rind if you have one. Let it come to a boil, then turn the heat down to let it simmer slowly.
- Add the broken lasagna noodles and stir them. Let them cook for 12 to 15 minutes — They should be tender but not mushy, so check for doneness near the end.
- While cooking the pasta, grab a bowl and mix the ricotta, Parmesan, salt, and pepper together. Set the mixture aside.
- Take out the bay leaves and peels, then stir the cream and mozzarella directly into the soup until they melt. Pour the soup into oven-safe bowls. Put a spoonful of the ricotta mixture on each bowl, then put it under the broiler for a minute or two. Keep an eye on it so it doesn’t burn! Serve it while it’s still bubbling.
Notes
- Substitutions: You can use any type of short pasta like fusilli or rotini if you don’t have lasagna sheets.
- Storage: Keep leftovers in an airtight container in the fridge for 3-5 days. The pasta will soak up more liquid as it sits, so you might need to add a splash of broth when reheating.
- Freezing: If you are planning to freeze this, cook the soup base without the noodles. Freeze the base for up to 3 months. When you're ready to eat, thaw it, heat up the base, and boil the fresh noodles right in the soup.
Nutrition Information
Yield
6Serving Size
1Amount Per ServingCalories 450Total Fat 30gSaturated Fat 14gUnsaturated Fat 16gCholesterol 152mgSodium 2559mgCarbohydrates 27gFiber 3gSugar 7gProtein 45g
Just a heads up—the calorie count and nutritional info here are just estimates! The actual numbers might vary a bit depending on the brands and ingredients you use.