Quick Facts
Time: ~40 minutes • Yield: 4 servings • Skill: Easy • Method: One-pot stovetop • Diet tags: High-protein, family-friendly
Introduction
Lasagna Soup is for those nights when you’re craving the nostalgic, cheesy comfort of lasagna without the layering, waiting, or pile of dishes. This bowl gives you the same creamy tomato warmth, the ruffled edges of noodles, and that signature ricotta finish—all with a gentle chili heat that feels trendy yet familiar. The broth is silky and rich, the noodles cook right in the pot for maximum flavor, and every spoonful lands with balanced acidity, subtle sweetness, and a peppery kick. It’s perfect for busy weeknights, cool-weather cooking, and anyone who wants dinner that’s crowd-pleasing and totally satisfying. If you love Easy Fall Soup Recipes and Easy Dinner Recipes, this will be your new weeknight staple. Make it once and it’ll slide straight onto your Pasta Soup Recipes rotation.
If you love this bowl, you’ll find even more riffs in our Lasagna Soup Recipes.
Why You’ll Love It
- Weeknight-easy: minimal prep, clear timing
- Flexible: swap what’s in your fridge
- Balanced flavor: acid/heat/salt notes
- Great leftovers: reheats beautifully
Lasagna Soup — Cozy, Reliable, Weeknight-Ready
- Total Time: 40 minutes
- Yield: 4 servings
Description
Lasagna Soup delivers all the cozy, cheesy comfort of classic lasagna—without layering, waiting, or extra dishes. A rich tomato broth gets depth from bloomed tomato paste and a gentle chili kick, while broken lasagna noodles cook right in the pot for ruffled, slurpable texture. Finish each bowl with a creamy ricotta crown, Parmesan, and fresh basil for that signature “lasagna bite” in spoon form—perfect for busy weeknights and even better as leftovers.
Ingredients
2 tbsp olive oil
1 large yellow onion, finely diced
3 garlic cloves, minced
2–3 tbsp tomato paste
1 tsp crushed red pepper flakes (to taste)
1 (28-oz) can crushed tomatoes or whole peeled tomatoes, hand-crushed
4 cups low-sodium chicken broth
1 cup heavy cream
8–10 dried lasagna noodles, broken into bite-size pieces
½ cup chopped fresh basil, plus more for serving
Kosher salt and black pepper, to taste
1 cup ricotta (whole milk)
½ cup finely grated Parmesan, plus more for serving
Optional: 1 cup chopped kale or spinach
Instructions
Sauté aromatics: Heat olive oil over medium. Add onion with a pinch of salt; cook 5–7 minutes until translucent and lightly golden. Add garlic and cook 30–60 seconds.
Bloom paste & spice: Stir in tomato paste and red pepper flakes; cook 2–3 minutes until paste turns brick red and smells sweet.
Build the base: Add tomatoes and chicken broth. Bring to a lively simmer and cook 10 minutes.
Add cream & noodles: Stir in heavy cream. Add broken lasagna noodles; keep at a gentle bubble, stirring often. Cook 8–10 minutes until noodles are al dente.
Finish: Stir in basil and optional greens; simmer 1 minute. Season with salt and pepper.
Serve: Ladle into bowls and top with ricotta and Parmesan. Add extra basil.
Notes
Make-ahead: Cook soup base (through tomatoes + broth simmer) up to 1–2 days ahead. Add cream + noodles right before serving.
Storage: Refrigerate 3–4 days (noodles soften over time).
Freezing: Freeze base without cream/noodles up to 3 months.
Reheat tip: Warm gently and thin with broth/water as needed; finish with fresh ricotta.
Sub swaps: Mafaldine/broken pappardelle for noodles; spinach/kale/zucchini for veg; ground chicken/turkey optional.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup recipes
- Method: One-pot stovetop
- Cuisine: Italian-American
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion, finely diced
- 3 garlic cloves, minced
- 2–3 tbsp tomato paste
- 1 tsp crushed red pepper flakes (to taste)
- 1 (28-oz) can crushed tomatoes or whole peeled tomatoes, hand-crushed
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 8–10 dried lasagna noodles, broken into bite-size pieces
- ½ cup chopped fresh basil, plus more for serving
- Kosher salt and black pepper, to taste
- 1 cup ricotta (whole milk)
- ½ cup finely grated Parmesan, plus more for serving
- Optional: 1 cup chopped kale or spinach
What each ingredient does:
Olive oil: starts the sauté. Onion: sweet base. Garlic: savory backbone. Tomato paste: deep umami and color. Chili flakes: gentle heat. Tomatoes: body and acidity. Chicken broth: savory backbone and slurpable volume. Cream: lush silkiness. Lasagna noodles: classic texture and starch to thicken. Basil: fresh lift. Ricotta: creamy finish. Parmesan: salty depth. Greens: extra body and color.
Pro tip: Use low-sodium broth so you can season perfectly at the end.
Substitutions & Swaps
- Aromatics: shallots for onion; add a pinch of sugar if your tomatoes taste sharp.
- Protein: browned ground chicken or turkey; or skip protein and lean into cheese + greens for Healthy Lasagna Soup vibes.
- Veg: baby spinach, kale, or zucchini.
- Starch: mafaldine or broken pappardelle if you’re out of lasagna sheets; cheese tortellini for a Tortellini Soup Recipes twist.
- Dairy/Fats: half-and-half for lighter, or a dollop of mascarpone for extra cream.
- Budget/time savers: use pre-chopped onion/garlic; jarred crushed tomatoes.
Equipment Notes
A heavy 5–6 qt Dutch oven or soup pot helps prevent scorching and keeps a steady simmer. A wooden spoon for deglazing bits off the bottom. Ladle and heat-safe bowls. If you’re scaling up, a wider pot helps noodles cook evenly without clumping.
Step-By-Step
- Sauté aromatics (build flavor): Heat oil on medium. Add onion with a pinch of salt; cook until translucent and lightly golden, 5–7 minutes. Stir in garlic 30–60 seconds.
- Bloom paste & spice (depth): Add tomato paste and chili flakes; cook 2–3 minutes until the paste turns brick red and smells sweet.
- Brothy base (body): Stir in tomatoes and broth. Bring to a lively simmer; cook 10 minutes to meld.
- Cream & noodles (texture): Stir in cream. Add broken lasagna noodles; keep the soup just bubbling and stir often so pasta doesn’t stick. Cook 8–10 minutes until al dente.
- Greens & herbs (freshness): Fold in basil and optional greens; simmer 1 minute.
- Finish & season (balance): Taste; add salt, pepper, or a pinch of chili for heat.
- Top & serve: Ladle into bowls; add ricotta and Parmesan. Extra basil on top.
Doneness cues: noodles al dente; broth lightly thickened and creamy with ruffled noodle edges visible.
Make-Ahead, Storage & Reheating
Cook the base (through simmering tomatoes and broth) 1–2 days ahead; cool and refrigerate. Add cream and noodles just before serving for best texture. Leftovers keep 3–4 days; noodles continue to soften. Freeze base without cream/noodles up to 3 months; thaw and add cream + fresh pasta when reheating. Reheat gently on low, thinning with broth or water as needed.
How to Lighten / Make It Creamy
Lighten: Use half-and-half, add extra broth, and stir in more greens. Extra-creamy: whisk a spoon of ricotta into the pot at the end or add a splash of evaporated milk off heat. Temper dairy (add warm soup to the dairy first) to avoid curdling.
Toppings, Garnishes & Finishes
Crunch: garlic croutons, toasted breadcrumbs.
Fresh: basil, parsley, thin-sliced scallions.
Tang/Heat: lemon squeeze, a drizzle of chili oil, or extra chili flakes.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Warm bread, simple arugula salad with lemon and olive oil, or roasted broccoli. Sparkling water with citrus works great; for richer meals, add a light, crisp drink of your choice.
Planning the week? Stock your menu from our full collection of Soup Recipes.
Scaling the Recipe
To double, use a wider Dutch oven and stir more frequently so noodles don’t clump; expect 2–3 extra minutes on pasta. To halve, keep simmer times similar and check noodles early. Cool large batches quickly in shallow containers.
Nutrition & Dietary Notes
Balanced comfort with protein from dairy and potential add-ins, and fiber from tomatoes and greens. Contains gluten and dairy; use GF lasagna sheets and dairy alternatives if needed.
Troubleshooting
Too salty? Add more broth or a squeeze of lemon.
Too bland? Salt in small pinches + a splash of acid; bloom a bit more chili.
Too thin? Simmer 3–5 minutes uncovered or add a spoon of Parmesan.
Overcooked noodles? Add fresh greens and extra ricotta for texture.
FAQs
Can I use frozen or precut ingredients? Yes—frozen diced onions and precut garlic work fine; add 1–2 extra minutes to cook off water.
Best protein swaps? Chicken, turkey, or plant-based crumbles.
How do I keep it from drying out when reheating? Add a splash of broth, warm gently, and finish with a spoon of ricotta.
Dairy-free or gluten-free? Use DF cream alternatives and GF lasagna sheets; finish with a DF parmesan-style topping.
How long does it keep/freeze? 3–4 days in the fridge; freeze the base (no cream/noodles) up to 3 months.
Variations
Lemony Herb: finish with lemon zest/juice and chopped dill + parsley.
Spicy Chipotle: stir in minced chipotle and a touch of honey/lime.
Creamy Parmesan: whisk in extra Parmesan and a splash of cream at the end.
Chef Notes / Test Kitchen Tips
Blooming tomato paste until deep brick red changes everything—it sweetens and concentrates flavor. Keep the simmer gentle after adding noodles; a lively boil can make them shed too much starch. Taste after adding cream and herbs, then adjust salt and chili for balance.
Conclusion
This soup brings the essence of lasagna to any weeknight—one pot, layered flavor, and a ricotta crown. It keeps well for 3–4 days, so lunch is handled, too. If it won you over, rate it and save a photo of your bowl for next time.
