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