Description
Lasagna Soup is the cozy weeknight shortcut to classic lasagna—savory beef, tomato-garlic depth, ruffled noodle bite, and a cool-creamy ricotta finish. One pot for the soup, one sheet pan for dunkable garlic bread, and dinner’s on the table in about 35 minutes with minimal dishes.
Ingredients
For the Lasagna Soup (one pot):
1 lb ground beef
1 medium onion, diced
3 cloves garlic, minced
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
1/2 tsp red pepper flakes (optional)
1 (28-oz) can crushed tomatoes
4 cups low-sodium beef or chicken broth
8–10 dry lasagna noodles, broken into 1–2-inch pieces
1 tsp sugar (balances acidity)
1–1 1/4 tsp kosher salt, plus more to taste
Black pepper, to taste
Ricotta Topping:
1 cup ricotta
1/2 cup finely grated Parmesan
Pinch of salt
To Finish:
1/4 cup chopped fresh basil or parsley
Extra Parmesan, for serving
Sheet-Pan Garlic Bread (optimized for dipping):
1 large baguette or Italian loaf, split lengthwise
6 tbsp softened butter
3 large garlic cloves, grated
2 tbsp chopped parsley
Pinch of salt
Instructions
1) Brown & build flavor (5–6 min):
Heat a large Dutch oven or soup pot over medium-high. Add ground beef and diced onion; cook until browned and onion is softened. Stir in minced garlic for 30 seconds. Add tomato paste and cook, stirring, until it darkens to brick red.
2) Season & simmer (12–14 min):
Stir in oregano, basil, and red pepper flakes (if using). Add crushed tomatoes, broth, sugar, 1 tsp salt, and black pepper. Bring to a lively simmer.
3) Cook the noodles (10–12 min):
Add broken lasagna noodles. Stir well to prevent clumping. Simmer until noodles are al dente (tender with a little bite).
4) Mix ricotta topping (2 min):
In a bowl, combine ricotta, Parmesan, and a pinch of salt until fluffy.
5) Make sheet-pan garlic bread (8–10 min, while noodles cook):
Heat oven to 425°F (220°C). Mix softened butter, grated garlic, parsley, and a pinch of salt. Spread on split bread, place cut-side up on a sheet pan, and bake 6–8 minutes until edges are golden and centers stay soft.
6) Finish & serve (1–2 min):
Taste soup and adjust salt/pepper (add a splash more broth if it’s thick). Ladle into bowls. Top with a spoonful of ricotta mixture, sprinkle with herbs and extra Parmesan. Serve with garlic bread for dipping.
Notes
• Pro tip: Use low-sodium broth so you can season precisely at the end.
• Noodles keep absorbing liquid: add a splash of broth when reheating.
• Make-ahead: Brown beef/onion and mix ricotta topping up to 2 days ahead.
• Freezing: Best frozen without noodles/ricotta (up to 3 months). Add fresh noodles during reheat and top with ricotta to serve.
• Creamier option: Whisk 1/4 cup ricotta with a ladle of hot soup, then swirl back in off heat (avoid boiling after adding dairy).
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: soup recipes
- Method: One-pot soup + sheet-pan
- Cuisine: Italian-American