This easy one-pot lasagna soup delivers everything you love about classic lasagna without assembling and baking all those layers. It is a cozy option for weeknight dinners, cold-weather meals or any evening when you want lasagna with less preparation and cleanup.
What Is Lasagna Soup?
Lasagna soup turns the familiar ingredients and flavors of baked lasagna into a comforting soup. Instead of layering noodles, meat sauce and cheese in a casserole dish, the noodles cook directly in a tomato-based broth with ground beef and Italian sausage. A spoonful of seasoned ricotta and Parmesan is added when serving, bringing the cheesy layers of traditional lasagna into every bowl.
Why You’ll Love This One-Pot Lasagna Soup
This recipe is prepared in one pot on the stove, which keeps cooking and cleanup manageable. The combination of ground beef and sweet Italian sausage creates a savory base, while marinara and tomato paste give the broth a rich tomato flavor.
Heavy cream rounds out the acidity of the tomatoes, and the ricotta topping adds a creamy contrast to the broth and tender noodles. If you enjoy experimenting with different takes on lasagna, try Oryana’s Polenta Lasagna with Feta and Kale or find Turkey Sausage and Chevre Lasagna in our collection of Warming Casseroles.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 large yellow onion, chopped
- 2 tablespoons minced garlic, from about 6 cloves
- 1/2 pound ground beef
- 1/2 pound bulk sweet Italian sausage, or sausages with the casings removed
- 1 teaspoon dried oregano
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon crushed red pepper, plus more to taste
- Kosher salt and freshly ground black pepper
- 3 tablespoons tomato paste
- 6 cups low-sodium chicken broth
- 1 24-ounce jar marinara sauce
- 8 ounces dried lasagna noodles, broken crosswise into 1-inch pieces
- 1 1/2 cups, or 12 ounces, whole-milk ricotta
- 1/3 cup grated Parmesan
- 1/4 cup heavy cream
- 1/2 cup torn fresh basil leaves, plus more for serving
How to Make Lasagna Soup on the Stove
- Heat the olive oil in a large Dutch oven or other heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until translucent but not browned, about 4 to 6 minutes. Add the garlic and cook for 30 seconds to 1 minute, until fragrant.
- Add the ground beef, Italian sausage, oregano, nutmeg, crushed red pepper, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Cook, breaking the meat into smaller pieces with a spoon, until it begins to brown, about 3 to 5 minutes.
- Stir in the tomato paste and cook for 1 minute, stirring frequently.
- Add the chicken broth and marinara sauce. Bring the mixture to a boil over medium-high heat.
- Stir in the broken lasagna noodles. Reduce the heat to medium-low and simmer uncovered for 15 to 20 minutes, stirring occasionally, until the noodles are tender and the broth has reduced slightly.
- While the soup simmers, combine the ricotta and Parmesan in a medium bowl. Season with 1/4 teaspoon salt and a few grinds of black pepper.
- Remove the soup from the heat. Stir in the heavy cream and basil, then taste and add more salt or crushed red pepper if desired.
- Ladle the soup into shallow bowls. Top each serving with a generous spoonful of the ricotta mixture and additional torn basil.
Tips for Making the Best Lasagna Soup
Can I Use Oven-Ready Lasagna Noodles in Soup?
Yes. Oven-ready lasagna noodles can be broken into smaller pieces and cooked directly in the soup. Because brands vary in thickness and cooking time, begin checking the noodles a few minutes earlier than the recipe indicates. Stir occasionally to keep them from sticking together.
How Can I Thicken Lasagna Soup?
Allow the soup to simmer uncovered so some of the liquid can evaporate. The noodles will also release starch and naturally thicken the broth as they cook. Keep in mind that the soup will continue to thicken as it cools and while it is stored.
If your leftover soup becomes thicker than you prefer, stir in a little chicken broth or water while reheating it.
Can You Freeze Lasagna Soup?
You can freeze lasagna soup, but the noodles may become softer after thawing and reheating. For the best texture, prepare the soup without the noodles, cream or ricotta topping. Freeze the cooled soup base in an airtight container, then add freshly cooked noodles and cream when reheating.
Keep the ricotta mixture separate and add it just before serving.
How Long Is Lasagna Soup Good in the Fridge?
Store cooled lasagna soup in an airtight container in the refrigerator for up to three to four days. Refrigerate the ricotta topping separately. Reheat the soup gently on the stove or in the microwave, adding a splash of broth if the noodles have absorbed too much liquid.
What Goes with Lasagna Soup?
Serve lasagna soup with crusty bread, garlic bread or a simple green salad. Roasted broccoli, green beans or sautéed greens also make easy side dishes for a more complete meal.
Recipe adapted from: NYT Cooking
