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. And yes, it’s easy enough for busy weeknights and also inexpensive to make. 💁🏻♀️
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. (Yes, things like ground chicken, turkey, or pork are also fine.)
Homemade chicken broth will provide the best flavor, 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.
Marinara to the Rescue 👩🏻🍳
When I happen to have a jar of quick-simmered marinara sauce on hand, I like to use this in place of canned tomatoes. Rao’s is great if using store-bought!
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, which really took it over the top!
If you’d rather something green, go with something simple like a big tray of oven-roasted vegetables or a quick salad. I’ve got lots of restaurant-worthy salad ideas if you need some inspiration!
Total and complete comfort food with less than half the effort of a big, homemade lasagna. Yes, please! I can’t wait for you to try this one! 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
- 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!