This easy stove top Lasagna Soup is the ultimate comfort food! All the rich flavors of a classic Italian lasagna come together to create a hearty pasta soup topped with a bubbly ricotta and mozzarella topping. This soup has all the satisfaction of traditional lasagna in a convenient bowl – perfect for a cozy weeknight meal!
If your family is like mine — needs quick weeknight dinners that are hearty and comforting, yet budget-friendly — I have a feeling this will be loved by all!
- Ground beef or Italian sausage, browned in a little bit of olive oil. You can use hot or sweet sausage with the casings removed.
- Sweet onion: Sautéed until softened.
- Kosher salt, garlic, dried oregano, crushed red pepper flakes, and a dried bay leaf, to season the soup.
- Tomato paste and canned crushed tomatoes: Create the body of the soup.
- Low-sodium chicken broth: Homemade chicken broth is amazing, but if using store-bought, we recommend low-sodium to control the salt.
- Fresh basil leaves: These add a fragrant, lemony taste that is classic with lasagna.
- Parmesan rind: Optional, but this adds a wonderful cheesy flavor to the soup!
- Pasta noodles: We recommend mafaldine, fusilli col buco, or lasagna noodles, broken into bite-size pieces
- Heavy cream, shredded mozzarella cheese, and a creamy ricotta mixture made from ricotta cheese, Parmesan, Kosher salt, and black pepper.
How To Make Lasagna Soup
- Brown the meat. In a large Dutch oven, heat olive oil and brown meat for 4-5 minutes.
- Saute onion. Add onion, Kosher salt, garlic, oregano, and red pepper flakes. Cook for 2-3 minutes.
- Add liquid. Stir in tomato paste, crushed tomatoes, chicken broth, bay leaf, basil, and Parmesan rind (if using). Bring to a boil, then simmer.
- Add noddles. Add noodles and cook for 12-15 minutes, or until tender.
- Make ricotta cheese mixture. While the noodles cook, mix ricotta, Parmesan, salt, and pepper.
- Finish the soup, then broil with cheese. Remove the bay leaf and Parmesan rind. Stir heavy cream and mozzarella into the soup. Divide portions into oven-safe bowls then add a dollop of ricotta mixture on top. Broil until golden, then serve topped with parsley or basil and extra black pepper.
You have the flexibility to choose your favorite pasta, but mafaldine, fusilli col buco, or regular lasagna noodles broken into smaller pieces work particularly well.
No, the Parmesan rind is optional. It adds a cheesy flavor that you can taste in every bite, but you can certainly omit if wanted. Or add a sprinkle of Parmesan cheese before serving.
Absolutely! You can use vegetable broth and skip the ground beef or sausage. Instead, consider adding vegetables like mushrooms, zucchini, carrots, or bell peppers for extra flavor.
Yes! Any type of sausage will work, but you could also switch up the ground beef and use ground turkey, chicken, or pork instead.
- If you plan to have leftovers, it’s a good idea to cook the pasta separately and add it to individual servings. Pasta left in the soup can become overcooked as it absorbs liquid over time.
- When broiling with cheese, watch it closely to prevent burning. It can go from beautifully golden to burnt quickly.
- For extra depth of flavor, consider adding a splash of red wine or even balsamic vinegar when sautéing the onions and garlic.
- Truly in a pinch for time? You can use marinara sauce as the base for the soup instead of canned tomatoes.
Make-Ahead, Leftovers, & Storage
- To make-ahead: You can make the soup base (everything except the pasta) in advance. Once the soup is ready, allow it to cool, then transfer it to an airtight container. Refrigerate for up to 2 days. When you’re ready to serve, reheat the soup on the stove, add fresh pasta, and finish the recipe as directed. The ricotta cheese mixture can also be made ahead and stored in a separate container in the fridge for up to 2 days.
- Leftovers and storage: Place any remaining lasagna soup in an airtight container and store it in the refrigerator. It will keep for 3-5 days.
- To freeze: Cool the soup base completely before freezing it. Store it in airtight, freezer-safe containers, leaving some room for expansion. You can freeze it for up to 3 months. The ricotta mixture can be frozen separately. Place it in a freezer-safe container or resealable bag and freeze for up to 3 months.
How To Serve
This easy lasagna soup is perfect when served with a crusty baguette or garlic bread. Kick your meal up a notch with our Braided Pesto Bread!
If you make this easy Lasagna Soup recipe, please let us know by leaving a review and rating below!
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Easy Stovetop Lasagna Soup
- 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
- 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.
- If not serving the soup immediately, we recommend cooking the pasta separately. The pasta will continue to absorb the liquid in the soup the longer it sits, leading to overcooked noodles. Cook pasta according to package instructions in a large pot of salted boiling water until al dente. Drain, set aside, then add to reheated soup when ready to eat. If cooking noodles separately, reduce 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 making ahead to freeze: do not add pasta noodles to the soup. Allow the soup to cool completely, then freeze for up to 3 months. When ready to enjoy, thaw overnight in a fridge, then add fresh cooked pasta to the soup. Make the ricotta cheese mixture to serve on top.
Photography by: Cambrea Bakes