This easy stove top Lasagna Soup is the ultimate cold weather comfort food! All the rich flavors of a traditional Italian lasagna come together to create a convenient, hearty pasta soup topped with a bubbly ricotta cheese and mozzarella. And yes, it’s easy enough for busy weeknights and inexpensive to make. 💁🏻♀️
Soup season is a marathon, not a sprint. 😉 If you want to try more elevated, easy-to-make soup recipes, my deliciously cheesy chicken tortellini soup (made with weeknight staples like rotisserie chicken and store-bought tortellini) is fantastic. We’re also obsessed with the flavors in marry me chicken soup (basil, sun-dried tomatoes, and of course a little cream)!
Ingredient Highlights
I’ve tested this both with ground beef and spicy Italian sausage. Both are delicious! If you’re sensitive to spice, but still want to use sausage, use a sweet Italian sausage instead.
Homemade chicken broth is amazing, but if using store-bought, use low-sodium to control the salt.
For the pasta, I recommend mafaldine, fusilli col buco, or lasagna noodles broken into bite-size pieces. And to really take this stovetop soup over-the-top, try making it with homemade ricotta cheese — it’s so creamy!
How To Make Lasagna Soup
Full instructions can be found in the recipe card below.
Between this and my creamy broccoli cheddar soup, my kids have officially become soup lovers!
Make It Your Own
- Ground meat: Try it with ground turkey, chicken, or pork next.
- Add any veggies you like: mushrooms, zucchini, carrots, or bell peppers.
- A spoonful of fresh pesto swirled into the soup is always a great idea!
Chef-Tested Tips! 👩🏻🍳
- When broiling cheese, watch closely — it can burn fast.
- For more flavor, add a splash of red wine or balsamic vinegar while sautéing onions and garlic.
- Short on time? Use marinara sauce instead of canned tomatoes.
Make It A Complete Meal
Just like with a classic lasagna, this pasta soup is best enjoyed with cheesy garlic bread or crusty baguette. The last time I made this soup, I served it with thick slices of my cheesy braided pesto loaf and the pesto really took it over the top!
If you’d rather something green, my kale and Brussels sprouts salad and this easy 5-minute arugula and Parmesan salad are always a good idea. And no one ever complains over a plate of oven-roasted broccoli. 😉
Total and complete comfort food with less than half the effort. Yes, please! I can’t wait for you to try this easy Lasagna Soup recipe. Don’t forget to let us know what you think by leaving a review and ⭐️⭐️⭐️⭐️⭐️ rating below!
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Cozy, One-Pot Lasagna Soup with Ricotta Cheese
Video
Equipment
Ingredients
- 1 Tbsp olive oil
- 1 lb ground beef or Italian sausage (hot or sweet) casings removed
- 1 medium sweet onion roughly chopped into ¼-inch pieces
- ½ tsp Kosher salt
- 3 cloves garlic finely chopped
- 2 tsp dried oregano or Italian seasoning
- ¼ tsp crushed red pepper flakes
- 3 Tbsp tomato paste
- 1 (28oz) can crushed tomatoes
- 6 cups (48oz) low-sodium chicken broth
- 1 bay leaf
- ⅓ cup loosely packed basil leaves about 15 basil leaves
- 1 Parmesan rind optional
- 8 oz pasta noodles of your choice – we recommend mafaldine, fusilli col buco, or lasagna noodles broken into bite-size pieces¼
- ¼ cup heavy cream
- 1 cup (4oz) shredded mozzarella cheese
- ¼ cup chopped fresh parsley or basil leaves for serving
- Baguette optional, for serving
For the ricotta cheese topping:
- 1 cup (8oz) whole milk ricotta cheese
- ½ cup grated Parmesan
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
Instructions
- Brown the meat. Heat 1 Tbsp olive oil in a Dutch oven or large soup pot over medium-high heat. When hot, add ground meat then cook, stirring occasionally, until browned on all sides, about 4-5 minutes. If wanted, drain off excess grease from beef or sausage.
- Sauté onion. Add chopped onion, then season with ½ tsp Kosher salt. Cook, stirring occasionally, until softened, about 2-3 minutes, then add 3 chopped garlic cloves. Cook 1 minute more. Stir in 2 tsp dried oregano and ¼ tsp crushed red pepper flakes.
- Add liquid. Add 3 Tbsp tomato paste, then use a spatula to break it up until it dissolves. Add 1 (28oz) can crushed tomatoes, 6 cups low-sodium chicken broth, and 1 bay leaf. Stir in fresh basil leaves and Parmesan rind, if using. Bring to a boil, then reduce heat to a simmer.
- Add noodles. Stir in 8oz pasta noodles, then cook for 12-15 minutes, or until the pasta is cooked to your liking. Meanwhile, make the ricotta cheese topping.
- Make the ricotta cheese mixture. In a medium bowl, mix together 1 cup ricotta cheese, ½ cup grated Parmesan, remaining ½ tsp Kosher salt, and ¼ tsp black pepper. Set aside
- Finish the soup, then broil with cheese. Remove the bay leaf and Parmesan rind. Stir in ¼ cup heavy cream and 1 cup shredded mozzarella cheese to the soup until melted. Taste, adjust seasoning as needed, then spoon into serving bowls. Place individual portions of soup on a rimmed baking sheet, then dollop each with some of the ricotta cheese mixture. Place under a broiler set to high for 1-2 minutes (keeping a close eye on it so it doesn’t burn), just until the cheese melts and turns golden brown and bubbly. Sprinkle with chopped parsley or fresh basil leaves, then serve immediately with extra black pepper.
Notes
- If not serving right away, cook the pasta separately to prevent it from overcooking and soaking up too much broth. Boil in salted water until al dente, drain, and add to reheated soup just before serving. If cooking pasta separately, reduce the chicken broth by 1 cup.
- Leftovers will keep in an airtight container in a fridge for 3-5 days.
- Any type of Italian sausage that you like will work: pork or chicken, hot or sweet.
- If freezing ahead, leave out the pasta. Cool the soup completely, then freeze for up to 3 months. Thaw overnight in a fridge, reheat, and add freshly cooked paste and the ricotta mixture before serving.
Nutrition
Photography by: Cambrea Bakes
Omg! The lasagne soup was fabulous! My wife said…”I love this more than lasagne I think:)”
Wow, that is some high praise! Thanks so much Heather (and Heather’s wife hah)! xo, ari
Love every bite of it. My boys devoured it.
Wow wow wow–looks incredible! Love those mounds of ricotta cheese, yum! xo, Ari