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