Description
A cozy, weeknight-friendly Lasagna Soup made in one pot and finished with a broiled three-cheese topping. All the comforting layers of classic lasagna—rich tomato broth, tender noodles, and gooey ricotta-mozzarella-Parmesan—served in a warm, hearty bowl.
Ingredients
For the soup
1 tablespoon olive or neutral oil
1 pound ground beef or mild Italian sausage (or half and half)
1 medium yellow onion, diced
4 cloves garlic, minced
¼–½ teaspoon red pepper flakes
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon dried parsley or thyme
1 teaspoon fine sea salt
½ teaspoon black pepper
2 tablespoons tomato paste
1 can (14–15 oz) crushed tomatoes
1 jar (24 oz) marinara sauce
6 cups low-sodium chicken broth (plus up to 2 cups more as needed)
9 lasagna noodles, broken into bite-size pieces
Three-cheese topping
1 cup ricotta
1 cup shredded mozzarella
½ cup grated Parmesan
2 tablespoons chopped fresh basil or parsley
Pinch salt + pepper
Instructions
Heat oil in a Dutch oven over medium-high. Brown meat, breaking it up.
Add onion and cook 4–5 minutes. Add garlic + red pepper flakes; cook 30 seconds.
Stir in tomato paste; cook 1 minute. Add crushed tomatoes, marinara, dried herbs, salt, and pepper.
Add 6 cups broth; bring to a boil, then reduce to a simmer.
Add broken lasagna noodles; simmer 15–20 minutes, stirring occasionally. Add more broth if needed.
Taste and adjust seasoning.
Mix ricotta, mozzarella, Parmesan, herbs, salt, and pepper.
Ladle soup into broiler-safe bowls, top with cheese mixture, and broil 2–4 minutes until bubbly and browned.
Rest 2–3 minutes before serving.
Notes
Add more broth after storing; pasta absorbs liquid.
For GF: use gluten-free noodles + GF broth.
Freeze without pasta; add fresh noodles when serving.
Add veggies (spinach, zucchini, mushrooms) for lighter or higher-fiber soup.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: soup recipes
- Method: One-pot + Broiler finish
- Cuisine: Italian-American