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Lasagna Soup Recipe

Lasagna Soup

iamwinfred
This lasagna soup recipe takes everything you love about a classic baked lasagna and turns it into a cozy, spoonable bowl of comfort. You get the same rich, meaty tomato sauce, tender pasta, and gooey ricotta and mozzarella topping, but without the hour of layering or pile of dishes. It comes together in one pot and tastes like it took way more effort than it did.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course, Soup
Cuisine Italian
Servings 6
Calories 420 kcal

Equipment

  • Large Dutch oven or soup pot
  • Cutting board
  • Chef's knife
  • Wooden spoon
  • Measuring cups and spoons
  • Box grater for freshly grated Parmesan
  • Ladle for serving

Ingredients
  

  • 2 tablespoons olive oil
  • 1 pound ground beef or Italian sausage, about 450g
  • 1 medium yellow onion diced, about 1 cup or 150g
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 can (28 ounces) crushed tomatoes about 794g, San Marzano style recommended
  • 1 can (15 ounces) tomato sauce about 425g
  • 4 cups chicken broth 960ml
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon red pepper flakes optional
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper
  • 8 ounces lasagna noodles broken into bite sized pieces, about 226g

For Serving

  • 1 cup ricotta cheese about 240g, whole milk recommended
  • 1 1/2 cups shredded mozzarella cheese about 170g
  • 1/2 cup grated Parmesan cheese about 50g, freshly grated from a block
  • fresh basil or parsley chopped, for garnish

Instructions
 

  • Heat olive oil in a large Dutch oven or soup pot over medium high heat. Add ground beef, break apart with a wooden spoon, and cook for 5 to 7 minutes until fully browned. Drain excess grease, leaving about 1 tablespoon.
  • Add diced onion to the pot and cook for 3 to 4 minutes until softened and translucent. Stir in minced garlic and cook for 30 to 60 seconds until fragrant.
  • Add tomato paste and stir for 1 minute to deepen flavor. Pour in crushed tomatoes and tomato sauce, stirring until fully combined.
  • Pour in chicken broth and stir. Add Italian seasoning, red pepper flakes (if using), salt, and black pepper. Bring to a gentle boil, then reduce heat to a low simmer.
  • Add broken lasagna noodles directly into the simmering soup, stirring occasionally so they don't stick. Simmer uncovered for 12 to 15 minutes until noodles are tender. Taste and adjust salt and pepper if needed.
  • Ladle hot soup into bowls. Top each with a dollop of ricotta cheese, sprinkle with shredded mozzarella and grated Parmesan. Finish with fresh basil or parsley and serve immediately.

Notes

  • Add the pasta at the very end so it doesn't overcook and turn mushy in the leftovers.
  • Use full fat ricotta for the creamiest topping.
  • Break the lasagna noodles into similar sized pieces so they cook evenly.
  • Let the tomato paste cook for a full minute before adding liquid; it deepens the flavor.
  • Taste and adjust the seasoning right before serving, since the broth mellows as it simmers.
  • If the soup thickens too much as it sits, thin it out with a splash of extra broth.
  • Ground beef or Italian sausage both work beautifully in this recipe.
  • Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or water as needed.
  • To freeze, cook the soup without the pasta and add freshly cooked noodles when reheating. Frozen soup base keeps well for up to 3 months.
  • Add a handful of fresh spinach in the last few minutes of cooking for an extra veggie boost.

Nutrition

Serving: 1BowlCalories: 420kcalCarbohydrates: 34gProtein: 26gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 55mgSodium: 980mgPotassium: 780mgFiber: 4gSugar: 10gVitamin A: 15IUVitamin C: 20mgCalcium: 25mgIron: 18mg
Keyword comfort food, easy weeknight dinner, lasagna soup, one pot pasta
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