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 bubbly ricotta cheese and mozzarella. It’s easy enough for busy weeknights and quite inexpensive to make. 💁🏻♀️ Love that for us.
I feel like collectively we could all use more easy-to-make soup recipes, and it doesn’t get much simpler or delicious than this. If you really want to take it over the top, you could make creamy ricotta cheese at home, but that’s completely optional.
Ingredient Highlights & Quick Overview of Steps
I’ve tested this both with ground beef and spicy Italian sausage. Each version is delicious! If you’re sensitive to spice but still want to use sausage, try sweet Italian sausage instead (any type: ground chicken, turkey, or pork.)
Homemade chicken broth gives the soup an ultra-rich flavor. If using store-bought, I recommend low-sodium to control the salt.
Feel free to use any pasta shape you like. For that classic lasagna texture, use lasagna noodles brokwn into bite-size pieces. Personally, I’m a fan of mafaldine or fusilli col buco.
Friendly reminder that soups with pasta in them will keep soaking up broth as it sits, so leftovers will be thicker the next day. Just warm it gently with a splash of broth or water until it’s loose again, then taste and re-season before serving.
Marinara to the Rescue 👩🏻🍳
Did you know you can use marinara sauce in place of canned tomatoes? Rao’s is my forever favorite when I don’t have homemade available. But if you’re looking for a beyond simple recipe, try my quick-simmered marinara sauce with fresh basil.
Make It A Complete Meal
Just like with a classic lasagna, this pasta soup is best enjoyed with cheesy garlic bread or crusty baguette. I’ve even served it with thick slices of cheesy braided pesto loaf on top which is crazy good.
If you’d rather something green, how about a big tray of oven-roasted broccolini with garlicky breadcrumbs or a crisp green salad?
Total comfort food with less than half the effort of a traditional homemade lasagna. Yes, please! I can’t wait for you to try this one! Don’t forget to let me 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
- Pasta tip: If not serving right away, cook pasta separately and add just before serving. Reduce broth by 1 cup.
- Storage: Refrigerate leftovers up to 3–5 days.
- Sausage: Pork or chicken, hot or sweet, all work.
- Freezing: Freeze soup without pasta for up to 3 months. Thaw, reheat, then add freshly cooked pasta and ricotta 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
Delicious!
Recipe was easy to follow and the end result is just as good as lasagna done in a fraction of the time. Perfect cozy meal for a chilly day!
Agree, the perfect meal for cooler weather! Look at that melty cheese on top, yum. Thanks, Yuliya!
This recipe was majestic and the flavor was so fresh due to the tomatoes. I didn’t have canned tomatoes so I smashed fresh tomatoes and I also didn’t have tomato paste. Which wasn’t noticable because it was the other ingredients that put it together.
Total comfort food! I’m really looking forward to making this again in the fall. Glad you enjoyed!
This came out amazing!!! Great recipe – super easy!!!
Fantastic to hear! Agree, it’s a really simple recipe, but packs a lot of flavor. Yay!
Another lovely recipe from you! The weather is getting cold here in Idaho and this comforting soup was just what we needed. Followed the recipe exactly as written. Thanks for sharing!
Thank you, Samantha! Definitely a super easy and comforting soup for cool nights. Love this.