Quick Facts:
Time: 20 minutes • Yield: 4–6 bowls • Skill: Easy • Method: One-pot stovetop • Diet Tags: optionally GF (use GF pasta)
Introduction
Lasagna Soup is the answer when you’re craving creamy comfort but still want a little fire at the finish. This weeknight-friendly version takes the viral favorite and elevates it with a quick drizzle of Calabrian chili oil and a sprinkle of red pepper flakes for a clean, radiant heat. You get everything you love about lasagna—tomato richness, curls of pasta, milky ricotta—without the layering or the wait. The broth is silky, the noodles have gentle chew, and each spoonful has a balanced tang of tomato, savory meatiness, and a peppery kick. Perfect for busy families, meal-preppers, and anyone who likes their cozy with a spark, it’s a one-pot wonder that slides right into Easy Fall Soup Recipes, Easy Dinner Recipes, and Pasta Soup Recipes.
Want more cozy riffs? Browse all Lasagna Soup recipes for weeknight winners with big flavor.
Why You’ll Love It
- Weeknight-easy: one pot, minimal chopping, clear timing.
- Flexible: swap proteins or pastas; use what you have.
- Balanced flavor: bright tomato, mellow dairy, clean chili heat.
- Great leftovers: thickens slightly and reheats beautifully.
Lasagna Soup — Cozy, Spicy, Weeknight-Ready
- Total Time: 40 minutes
- Yield: 4–6 bowls
Description
A cozy, weeknight-easy Lasagna Soup with silky tomato broth, tender curls of pasta, creamy ricotta, and a clean Calabrian chili heat. All the flavors of classic lasagna—none of the layering. One pot, flexible ingredients, and perfect leftovers.
Ingredients
1 Tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 lb ground chicken or lean ground beef
2 Tbsp tomato paste
3 cups low-sodium chicken stock
2 cups crushed tomatoes (or marinara)
8 oz lasagna noodles, broken into 1–2 inch pieces (or mafalda corta)
1 tsp dried oregano
1/2 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper
1/2 cup heavy cream (or half-and-half)
Ricotta topping:
3/4 cup ricotta
1/2 cup shredded mozzarella
1/4 cup finely grated parmesan
Finish:
Fresh basil
1–2 tsp Calabrian chili oil
Pinch red pepper flakes
More parmesan
Instructions
Sauté aromatics: Heat oil over medium. Add onion + pinch of salt; cook 3–4 minutes. Stir in garlic for 30 seconds.
Brown protein: Add ground chicken/beef; cook 4–5 minutes until browned.
Bloom tomato paste: Stir in tomato paste; cook 1 minute until darkened.
Add liquids + season: Stir in stock, crushed tomatoes, oregano, salt, pepper. Bring to a lively simmer.
Cook noodles: Add broken lasagna noodles. Simmer 8–10 minutes, stirring so they don’t stick, until al dente.
Creamy finish: Lower heat; stir in cream. Taste and adjust seasoning.
Ricotta mix: Combine ricotta, mozzarella, parmesan; season with a pinch of salt.
Serve: Ladle soup into bowls. Top with ricotta mixture, basil, chili oil, red pepper flakes, and parmesan.
Notes
Use low-sodium stock to control seasoning.
Swap proteins (turkey, sausage, plant-based) easily.
Store soup + noodles separately for best texture.
Add a splash of stock when reheating.
For lighter soup: use half-and-half + lean turkey.
For creamier soup: stir in extra ricotta off heat.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: soup recipes
- Method: One-pot stovetop
- Cuisine: Italian-American
Ingredients
- 1 Tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 lb ground chicken or lean ground beef
- 2 Tbsp tomato paste
- 3 cups low-sodium chicken stock
- 2 cups crushed tomatoes (or marinara)
- 8 oz lasagna noodles, broken into 1–2 inch pieces (or mafalda corta)
- 1 tsp dried oregano
- 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1/2 cup heavy cream (or half-and-half)
- Ricotta topping: 3/4 cup ricotta, 1/2 cup shredded mozzarella, 1/4 cup finely grated parmesan
- Finish: fresh basil, 1–2 tsp Calabrian chili oil, pinch red pepper flakes, more parmesan
What each ingredient does:
Olive oil: starts flavor; Onion & garlic: aromatic backbone; Ground chicken/beef: savory body; Tomato paste: deep umami; Stock: soup base; Crushed tomatoes: tang + color; Lasagna noodles: signature texture; Oregano: Italian herb note; Cream: rounds acidity; Ricotta mix: creamy richness; Basil: freshness; Chili oil + flakes: controlled heat; Parmesan: salty finish.
Must-haves: noodles, tomato base, ricotta mix. Flexible: protein, cream vs half-and-half, herb choices.
Pro tip: Use low-sodium stock so you can season perfectly at the end.
Substitutions & Swaps
- Aromatics: sub shallots for onion; add a pinch of chili flakes while blooming garlic.
- Protein: ground turkey, chicken sausage, or plant-based crumbles.
- Pasta: broken lasagna sheets, mafalda, or short pasta like farfalle.
- Dairy/Fats: half-and-half for lighter body; add a pat of butter off heat for gloss.
- Diet swaps: plant-based crumbles + veg stock + dairy-free ricotta for DF; gluten-free lasagna for GF.
- Budget/time savers: jarred marinara, pre-chopped onion/garlic, and no-boil lasagna sheets broken up.
Equipment Notes
A heavy 5–6 qt Dutch oven or soup pot is ideal for even heat. A sturdy wooden spoon helps break up meat and scrape fond. Use a ladle with a pour spout for cleaner bowl fills. If using a 10-inch skillet to brown meat first, transfer drippings into the pot to keep flavor.
Step-by-Step
- Sauté aromatics (build flavor): Heat oil over medium. Add onion with a pinch of salt; cook until translucent, 3–4 minutes. Stir in garlic for 30 seconds until fragrant.
- Brown protein (depth): Add ground chicken or beef; cook, breaking up, until no longer pink with browned edges, 4–5 minutes.
- Bloom tomato paste (sweet umami): Stir in tomato paste; cook 1 minute until brick red and sticky.
- Liquids + season (balance): Add stock, crushed tomatoes, oregano, 1/2 tsp salt, and pepper. Bring to a lively simmer.
- Noodles in (texture): Stir in broken lasagna noodles. Simmer, stirring occasionally so they don’t stick, 8–10 minutes until al dente (taste a piece; slight bite).
- Creamy finish (round edges): Lower heat; stir in cream. Taste and adjust salt and pepper.
- Ricotta cloud (luxury): In a bowl, mix ricotta, mozzarella, parmesan; season with a pinch of salt.
- Serve + heat (signature): Ladle soup into bowls. Top with a spoonful of ricotta mixture, basil, a drizzle of Calabrian chili oil, and a pinch of red pepper flakes. Finish with parmesan.
Doneness cues: noodles are al dente and supple; broth is bright red-orange and lightly creamy.
Make-Ahead, Storage & Reheating
- Make-ahead: Chop onion/garlic and pre-mix ricotta topping 1 day ahead.
- Fridge: Store soup and noodles separately for 3–4 days to keep texture.
- Freeze: Up to 3 months—freeze broth without noodles/toppings; add freshly cooked noodles after thawing.
- Reheat: Gentle stovetop simmer with a splash of stock or water; finish with fresh basil and chili oil.
How to Lighten / Make It Creamy
- Lighten: Use lean ground turkey and half-and-half; add extra chopped tomatoes or white beans for body.
- Creamy: Stir in an extra dollop of ricotta off heat or blend 1 cup of soup (no noodles) and stir back in. If adding yogurt, temper with warm soup to avoid curdling.
Toppings, Garnishes & Finishes
Crunch: garlic croutons or toasted pine nuts.
Fresh: basil, parsley, or thin-sliced scallions.
Tang/Heat: lemon zest, a tiny splash of red wine vinegar, extra Calabrian chili oil.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Crusty bread, garlicky green salad, or roasted broccoli. For drinks, chilled sparkling water with lemon, or a light red served slightly cool.
Scaling the Recipe
To double, use a wider pot so noodles cook evenly; add noodles in two additions and stir frequently. To halve, keep simmer time the same; watch noodles early. Cool large batches quickly in shallow containers.
Nutrition & Dietary Notes
Protein-rich and satisfying; add beans and extra greens for fiber. Contains gluten and dairy by default; both are easily swapped with GF pasta and dairy-free ricotta.
Troubleshooting
- Too salty? Add unsalted stock, a splash of cream, or a small potato simmered briefly then removed.
- Too bland? Salt in small pinches, then a drizzle of chili oil and a squeeze of lemon.
- Too watery? Simmer 3–5 minutes to reduce or stir in a spoon of ricotta.
- Overcooked noodles? Add fresh stock and a handful of just-cooked pasta to rebalance texture.
FAQs
Can I use frozen or precut ingredients? Yes—precut onions and frozen chopped garlic work great.
Best protein swaps? Ground turkey or chicken sausage; plant crumbles for meat-free.
How do I keep it from drying out? Keep some stock for reheating; add a splash as you warm bowls.
Dairy-free or gluten-free? Use dairy-free ricotta and GF lasagna sheets.
How long does it keep/freeze? 3–4 days in the fridge; freeze broth (without noodles) up to 3 months.
Variations
- Lemony Herb: Finish with lemon zest + juice and chopped dill/parsley.
- Spicy Chipotle: Stir in 1 tsp minced chipotle with adobo; balance with a touch of honey and lime.
- Creamy Parmesan: Melt in extra parmesan and a splash more cream.
Chef Notes / Test Kitchen Tips
Salt in stages and taste after adding cream and cheese. Noodles are happiest in a lively but not rolling simmer; stir and scrape the bottom to prevent sticking. Expect a done window between 18–22 minutes from first sauté to bowls.
Conclusion
This Lasagna Soup works because it distills everything you want from a pan of lasagna into a single pot and a single spoon—and adds Calabrian heat to keep things exciting. It keeps well for 3–4 days, If you’re planning your week, save this and dip into more soup recipes that reheat like a dream.
