Description
A cozy, weeknight-easy Lasagna Soup with silky tomato broth, tender curls of pasta, creamy ricotta, and a clean Calabrian chili heat. All the flavors of classic lasagna—none of the layering. One pot, flexible ingredients, and perfect leftovers.
Ingredients
1 Tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 lb ground chicken or lean ground beef
2 Tbsp tomato paste
3 cups low-sodium chicken stock
2 cups crushed tomatoes (or marinara)
8 oz lasagna noodles, broken into 1–2 inch pieces (or mafalda corta)
1 tsp dried oregano
1/2 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper
1/2 cup heavy cream (or half-and-half)
Ricotta topping:
3/4 cup ricotta
1/2 cup shredded mozzarella
1/4 cup finely grated parmesan
Finish:
Fresh basil
1–2 tsp Calabrian chili oil
Pinch red pepper flakes
More parmesan
Instructions
Sauté aromatics: Heat oil over medium. Add onion + pinch of salt; cook 3–4 minutes. Stir in garlic for 30 seconds.
Brown protein: Add ground chicken/beef; cook 4–5 minutes until browned.
Bloom tomato paste: Stir in tomato paste; cook 1 minute until darkened.
Add liquids + season: Stir in stock, crushed tomatoes, oregano, salt, pepper. Bring to a lively simmer.
Cook noodles: Add broken lasagna noodles. Simmer 8–10 minutes, stirring so they don’t stick, until al dente.
Creamy finish: Lower heat; stir in cream. Taste and adjust seasoning.
Ricotta mix: Combine ricotta, mozzarella, parmesan; season with a pinch of salt.
Serve: Ladle soup into bowls. Top with ricotta mixture, basil, chili oil, red pepper flakes, and parmesan.
Notes
Use low-sodium stock to control seasoning.
Swap proteins (turkey, sausage, plant-based) easily.
Store soup + noodles separately for best texture.
Add a splash of stock when reheating.
For lighter soup: use half-and-half + lean turkey.
For creamier soup: stir in extra ricotta off heat.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: soup recipes
- Method: One-pot stovetop
- Cuisine: Italian-American