Lasagna Soup
Lasagna soup is everything you love about traditional lasagna—savory meat sauce, rich tomato flavor, creamy ricotta, and gooey melted cheese—but in a warm, comforting bowl. It’s easier and quicker to make than classic lasagna, requiring just one pot and 45 minutes to deliver all the deliciousness of the layered Italian classic without the hassle of assembling and baking.
Equipment
- Large pot or Dutch oven – For simmering the soup.
- Wooden spoon – For breaking up the meat.
- Small bowl – To mix the ricotta topping.
- Ladle – For serving.
Ingredients
For the Soup:
- 1 tbsp olive oil
- 1 lb ground beef or Italian sausage
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
- 1 tbsp tomato paste
- 1 28-oz can crushed tomatoes
- 1 15-oz can diced tomatoes
- 4 cups chicken or beef broth
- 1 bay leaf
- 8 lasagna noodles broken into bite-sized pieces
- ½ cup heavy cream optional, for extra richness
For the Cheese Topping:
- 1 cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tbsp fresh basil chopped (or 1 tsp dried basil)
- Optional Garnishes:
- Chopped fresh parsley or basil
- Extra shredded mozzarella
Instructions
Step 1: Sauté the Aromatics & Meat
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add the onion and sauté for 2-3 minutes until softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the ground beef or sausage, breaking it apart with a spoon, and cook until browned (about 5-7 minutes). Drain excess fat if necessary.
Step 2: Build the Tomato Base
- Stir in the salt, black pepper, Italian seasoning, and tomato paste. Cook for 1 minute to intensify the flavors.
- Pour in the crushed tomatoes, diced tomatoes, and broth. Add the bay leaf.
- Bring to a gentle simmer and cook for 15 minutes, stirring occasionally.
Step 3: Cook the Pasta in the Soup
- Add the broken lasagna noodles directly into the pot.
- Simmer for 10-12 minutes, stirring occasionally, until pasta is tender but not mushy.
- Stir in heavy cream (optional) for extra richness.
Step 4: Make the Ricotta Topping
- In a small bowl, mix together the ricotta, mozzarella, Parmesan, and basil.
- Set aside for serving.
Step 5: Serve & Garnish
- Remove the bay leaf from the soup.
- Ladle the soup into bowls and top with a dollop of ricotta mixture.
- Garnish with extra mozzarella, fresh basil, or parsley.
Notes
Common Mistakes & Troubleshooting
1. Soup Too Thick?
Add extra broth to thin it out.
2. Noodles Too Mushy?
Cook them separately and add just before serving.
3. Soup Lacking Flavor?
Let it simmer longer to develop depth.
Add a pinch of sugar to balance acidity. Serving Suggestions 🍞 With Bread: Serve with garlic bread or a crusty baguette.
🥗 With Salad: A side Caesar salad pairs beautifully.
🍷 With Wine: Try a medium-bodied red wine like Chianti or Sangiovese. Storage & Reheating Tips To Store: Keep in an airtight container in the fridge for up to 4 days.
To Freeze: Freeze without the pasta for up to 3 months. Reheat and add freshly cooked pasta before serving.
To Reheat: Warm on the stovetop over low heat or microwave in 30-second intervals, stirring occasionally.
Add a pinch of sugar to balance acidity. Serving Suggestions 🍞 With Bread: Serve with garlic bread or a crusty baguette.
🥗 With Salad: A side Caesar salad pairs beautifully.
🍷 With Wine: Try a medium-bodied red wine like Chianti or Sangiovese. Storage & Reheating Tips To Store: Keep in an airtight container in the fridge for up to 4 days.
To Freeze: Freeze without the pasta for up to 3 months. Reheat and add freshly cooked pasta before serving.
To Reheat: Warm on the stovetop over low heat or microwave in 30-second intervals, stirring occasionally.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 18gSodium: 950mg
Tried this recipe?Let us know how it was!
