Quick Facts
Time: 50 minutes • Yield: 6 servings • Skill: Easy • Method: One-pot stove + air fryer finish • Diet tags: Family-friendly
Introduction
Lasagna Soup is what you make when you want all the comfort of layered lasagna without the fuss—and tonight, we’re taking it over the top with a cheese-crusted finish right in the air fryer. Imagine a tomato-rich broth, tender pieces of noodle, and that signature ricotta-mozzarella creaminess, finished under intense heat so the top turns bronzed and bubbly. That’s the weeknight win: big flavor, simple steps, and a finish that makes everyone at the table lean in.
Flavor-wise, you get a balance of savory tomato, mellow dairy richness, and herby notes, with a silky body that still eats hearty. Texture-wise, the soup stays brothy enough to ladle but thick enough to cling to noodles, while the top sets into a gooey, golden cap. This is perfect for busy families, meal-preppers looking for reliable leftovers, and anyone craving a satisfying bowl without a sink full of dishes. Prep is straightforward, timing is clear, and the finale is pure comfort—bubbly, melty, and utterly spoonable.
If this cozy bowl hits the spot, browse our Lasagna Soup Recipes for more cheesy, weeknight-ready ideas.
Why You’ll Love It
- Weeknight-easy: one pot on the stove; fast cheese crust in the air fryer.
- Flexible: use ground beef or turkey; swap noodles if needed.
- Balanced flavor: bright tomato, creamy cheeses, herby warmth.
- Great leftovers: thickens slightly and reheats beautifully.
Want more comforting bowls like this? See all of our Soup Recipes for easy dinners and meal-prep heroes.
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Lasagna Soup — Cozy, Cheese-Crusted, Weeknight-Ready
- Total Time: 50 minutes
- Yield: 6 servings
Description
Lasagna Soup is all the cozy comfort of classic lasagna—without the layering—made weeknight-easy in one pot, then finished with a bronzed, bubbly ricotta-Parmesan cheese crust in the air fryer. Tomato-rich, herby, creamy, and hearty with tender noodles and melty mozzarella, it’s a family-friendly bowl that reheats like a dream.
Ingredients
1 Tbsp olive oil
1 lb ground beef or mild Italian-style chicken/turkey sausage, casings removed
1 medium onion, chopped (¼-inch)
3 garlic cloves, finely chopped
2 tsp dried oregano or Italian seasoning
¼ tsp crushed red pepper flakes (optional)
3 Tbsp tomato paste
1 (28 oz) can crushed tomatoes
6 cups low-sodium chicken broth
1 bay leaf
⅓ cup loosely packed fresh basil leaves
8 oz pasta (broken lasagna sheets or mafalda/short pasta)
¼ cup heavy cream
1 cup shredded mozzarella
Ricotta topping (for crust):
1 cup whole-milk ricotta
½ cup grated Parmesan
½ tsp kosher salt
¼ tsp black pepper
Instructions
1) Brown & season: Heat olive oil in a Dutch oven over medium-high. Add meat and cook 4–5 minutes until browned. Add onion and ½ tsp kosher salt; cook 2–3 minutes. Add garlic, oregano, and red pepper flakes; cook 30 seconds.
2) Build the base: Stir in tomato paste and cook 1 minute. Add crushed tomatoes, chicken broth, bay leaf, and basil. Bring to a boil, then reduce to a lively simmer.
3) Cook pasta: Stir in pasta and simmer 12–15 minutes, stirring occasionally, until al dente.
4) Enrich: Remove bay leaf. Stir in heavy cream and mozzarella until smooth and melty. Taste and adjust salt.
5) Ricotta mix: In a bowl, combine ricotta, Parmesan, kosher salt, and black pepper.
6) Portion & top: Ladle soup into air-fryer-safe bowls. Dollop 2–3 Tbsp ricotta mixture on top of each bowl and spread slightly.
7) Air-fry to crust: Air fry at 400°F / 200°C for 2–4 minutes until deeply golden and bubbly (watch closely).
8) Finish: Top with extra basil and black pepper if desired. Serve hot.
Notes
– Make-ahead: Ricotta topping can be mixed up to 2 days ahead.
– Storage: Refrigerate soup (without crust) 3–4 days; it thickens as pasta absorbs broth.
– Reheat: Warm on stovetop with a splash of broth/water; re-crust in air fryer 1–2 minutes.
– Freezer tip: Freeze the soup base (without pasta) up to 3 months; add freshly cooked pasta after thawing.
– Substitutions: Use ground turkey/chicken, add mushrooms/zucchini/spinach, or swap pasta shapes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: soup recipes
- Method: One-pot stove + air fryer finish
- Cuisine: Italian-American
Ingredients
- 1 Tbsp olive oil
- 1 lb ground beef or mild Italian-style chicken/turkey sausage, casings removed
- 1 medium onion, chopped (¼-inch)
- 3 garlic cloves, finely chopped
- 2 tsp dried oregano or Italian seasoning
- ¼ tsp crushed red pepper flakes (optional)
- 3 Tbsp tomato paste
- 1 (28 oz) can crushed tomatoes
- 6 cups low-sodium chicken broth
- 1 bay leaf
- ⅓ cup loosely packed fresh basil leaves
- 8 oz pasta (broken lasagna sheets or mafalda/short pasta)
- ¼ cup heavy cream
- 1 cup shredded mozzarella
Ricotta topping (for crust):
- 1 cup whole-milk ricotta
- ½ cup grated Parmesan
- ½ tsp kosher salt
- ¼ tsp black pepper
What each ingredient does:
Olive oil: browns aromatics. Beef/turkey sausage: savory depth. Onion/garlic: base aroma. Oregano/red pepper: herby warmth/optional heat. Tomato paste: concentrated umami. Crushed tomatoes: body and brightness. Broth: volume and savory backbone. Bay leaf/basil: layered herb notes. Pasta: hearty bite. Cream: silkiness. Mozzarella: stretch and melt. Ricotta/Parmesan: rich, tangy crust.
Pro tip: Use low-sodium broth so you can season perfectly at the end.
Substitutions & Swaps
- Aromatics: add diced carrot or celery for sweetness/structure.
- Protein: ground turkey or chicken works great.
- Veg: mushrooms, zucchini, or spinach fold in easily.
- Starch: swap broken lasagna sheets for mafalda, penne, or bow ties.
- Dairy/Fats: cottage cheese can replace part of ricotta for extra protein; olive oil keeps things light.
- Diet tweaks: use gluten-free pasta and check labels on broth and cheese if needed.
- Budget/time savers: jarred marinara for the tomatoes + paste; pre-chopped onions; bagged fresh basil.
Equipment Notes
A heavy Dutch oven or deep pot keeps heat even. Use oven-safe/air-fryer-safe bowls (stoneware or metal inserts) for the crust step, and a rimmed tray to carry them. A ladle, wooden spoon, and measuring cups keep you organized; tongs help with pasta checks. If your air fryer basket is tight, finish in batches.
Step-by-Step
- Brown & season: Heat olive oil over medium-high. Add meat; cook 4–5 minutes until browned. Stir in onion, ½ tsp kosher salt; cook 2–3 minutes. Add garlic, oregano, red pepper; cook 30 seconds until fragrant.
- Build the base: Stir in tomato paste; cook 1 minute to darken slightly. Add crushed tomatoes, broth, bay leaf, basil. Bring to a boil; reduce to a lively simmer.
- Cook pasta: Add pasta; simmer 12–15 minutes until al dente. Stir occasionally so it doesn’t stick.
- Enrich: Remove bay leaf. Stir in heavy cream and mozzarella until smooth and melty. Taste and adjust salt.
- Ricotta mix: In a bowl, combine ricotta, Parmesan, salt, and pepper.
- Portion & top: Ladle soup into heatproof bowls on a small tray that fits the air fryer. Dollop 2–3 Tbsp ricotta mixture onto each, spreading slightly.
- Air-fry to crust: Air fry at 400°F/200°C for 2–4 minutes until the top is golden and bubbly (watch closely; it browns fast). If your model runs cooler, extend by a minute.
- Finish: Sprinkle basil, crack black pepper, and serve hot.
Doneness cues: top is deeply golden and bubbling, soup edges simmering, pasta tender but not mushy.
Make-Ahead, Storage & Reheating
- Make-ahead: prep ricotta mixture 2 days in advance; chop aromatics; measure spices.
- Fridge: store soup (without crust) 3–4 days; it thickens as noodles absorb broth.
- Freeze: best without pasta; freeze base up to 3 months. Add fresh-cooked pasta after thawing.
- Reheat: medium heat on stovetop with a splash of broth or water; re-crust with ricotta under air fryer for 1–2 minutes.
How to Lighten / Make It Creamy
- Lighten: swap half the ricotta with cottage cheese; use lean ground turkey; add mushrooms or zucchini for volume.
- Creamy: blend 1 cup of soup and stir back in, or finish with a little extra cream or a spoon of yogurt off heat (temper first to prevent curdling).
Toppings, Garnishes & Finishes
- Crunch: garlic croutons, toasted pine nuts, or crispy shallots.
- Fresh: basil, parsley, or thin-sliced scallions.
- Tang/Heat: lemon zest/juice, a drizzle of chili oil, or red chili flakes.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Crusty bread or garlic bread, a simple arugula salad with lemon, or roasted broccoli. For drinks, try sparkling water with citrus or a light-bodied red served slightly chilled.
Scaling the Recipe
To double, use a larger pot, cook pasta just shy of al dente, and air-fry bowls in batches. To halve, reduce pot size and check pasta a minute early. Keep the ratio of broth to pasta so the soup stays spoonable.
Nutrition & Dietary Notes
Hearty protein from meat and dairy; fiber from tomatoes and pasta. Contains gluten and dairy; choose gluten-free pasta and dairy alternatives as needed.
Troubleshooting
- Too salty? Add a little water/broth or a squeeze of lemon.
- Too bland? Salt in small pinches, add a splash of acid, and finish with fresh herbs.
- Too watery? Simmer uncovered a few minutes.
- Overcooked pasta? Add extra broth and more fresh basil; the crusted top will carry the texture.
FAQs
Can I use frozen/precut ingredients? Yes—frozen chopped onions work; add directly to the pot.
Best protein/veg swaps? Ground turkey, chicken, or extra mushrooms/zucchini.
How do I keep it from drying out? Hold back 1–2 cups hot broth to loosen leftovers when reheating.
Dairy-free/gluten-free? Use dairy-free cheese alternatives and gluten-free pasta; check broth labels.
How long does it keep/freeze? 3–4 days in the fridge; base freezes 3 months without pasta.
Variations
- Lemony Herb: finish with zest/juice and chopped parsley/dill.
- Spicy Chipotle: stir in minced chipotle and a touch of honey; finish with lime.
- Creamy Parmesan: fold in extra Parmesan and a splash more cream.
Chef Notes / Test Kitchen Tips
The browning step under intense heat changes everything—keep bowls close to the heating element for fast, even blistering. Pasta is best pulled al dente, since it continues to soften in hot broth. Season in stages and taste after adding cream and mozzarella.
Conclusion
This is the lasagna you actually have time for: big comfort, minimal fuss, and a cheese-crusted finish that makes weeknights feel special. Leftovers reheat like a dream—just add a splash of broth and revive the crust in the air fryer. Ladle, crust, and enjoy.
