Quick Facts
- Time: 30 minutes
- Yield: 4–6 servings
- Skill: Easy
- Method: One-pot, stovetop
- Diet tags: Family-friendly, high-protein, can be made lighter
Introduction
Lasagna Soup is what you make when you’re craving all the cheesy, saucy comfort of baked lasagna but real life only gives you half an hour. Instead of stacking noodles, sauce, and cheese in a pan, everything simmers together in one cozy pot of tomato broth, ruffly pasta, and tender ground beef. Then comes the show-stopper: a fluffy ricotta–parmesan swirl dolloped on top that slowly melts into the bowl, giving you that dramatic “stir-in” moment you’ve seen all over TikTok. The broth is rich and creamy, the noodles are perfectly tender, and every bite feels like a hug. This creamy lasagna soup fits right in with easy fall soup recipes and one pot lasagna soup ideas for busy families. If you’re always on the hunt for cozy, cheesy lasagna soup recipes, this one is about to become a new weeknight favorite. It’s ideal for easy dinner recipes on chilly weeknights, but impressive enough to serve to friends with a big salad and warm bread on the side.
Why You’ll Love It
- Weeknight-easy: One pot, simple steps, and clear timing so dinner hits the table in about 30 minutes.
- Flexible: Swap in whatever veggies or pasta you have and still get that classic lasagna flavor.
- Balanced flavor: Tomato, herbs, heat, and a rich ricotta swirl give you a silky, well-rounded broth.
- Great leftovers: The soup thickens in the fridge and reheats beautifully for lunches or another cozy night.
Lasagna Soup with Ricotta Swirl — Cozy, Creamy, Weeknight-Ready
- Total Time: 30 minutes
- Yield: 4–6 servings
Description
Cozy, creamy lasagna soup with tender ground beef, ruffly lasagna noodles, and a tomato–herb broth, finished with a fluffy ricotta–parmesan swirl that melts into every bowl for all the flavor of baked lasagna in about 30 minutes.
Ingredients
For the Lasagna Soup
1 tablespoon olive oil
1 medium onion, finely diced
2 stalks celery, diced
1 medium carrot, diced
3 cloves garlic, minced
1 pound lean ground beef
2 tablespoons tomato paste
1½ teaspoons Italian seasoning
½ teaspoon crushed red pepper flakes (optional)
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
1 can (24–28 ounces) tomato sauce or crushed tomatoes
4 cups low-sodium chicken or beef broth
8–10 lasagna noodles, broken into 1–2 inch pieces
¼ cup heavy cream
For the Ricotta Swirl
1 cup whole-milk ricotta cheese
½ cup shredded mozzarella
¼ cup finely grated parmesan cheese
2 tablespoons chopped fresh basil or parsley
Pinch of salt and black pepper
Instructions
Prep the aromatics: Dice the onion, celery, and carrot, and mince the garlic.
Sauté the veggies: Heat the olive oil in a large pot over medium heat. Add onion, celery, and carrot with a pinch of salt. Cook 4–5 minutes, stirring occasionally, until softened and lightly golden around the edges.
Brown the meat: Add the ground beef. Cook 4–5 minutes, breaking it up with a spoon, until no pink remains and you get browned bits on the bottom of the pot.
Bloom the seasonings: Stir in the garlic, tomato paste, Italian seasoning, red pepper flakes (if using), remaining salt, and black pepper. Cook 1–2 minutes, stirring constantly, until the tomato paste darkens slightly and smells toasty.
Build the soup base: Pour in the tomato sauce and broth, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer.
Cook the noodles: Add the broken lasagna noodles, stirring so they don’t stick together. Simmer uncovered 10–12 minutes, stirring occasionally, until the noodles are just tender but not mushy.
Finish with cream: Stir in the heavy cream. Taste and adjust seasoning with more salt, pepper, or red pepper flakes as needed.
Make the ricotta swirl: While the noodles cook, whisk together ricotta, mozzarella, parmesan, herbs, salt, and pepper in a bowl until fluffy.
Serve: Ladle the soup into bowls and top each with a generous scoop of ricotta mixture. Let it soften briefly, then swirl it into the soup right before eating.
Notes
You can swap the carrot and celery for extra onion, bell pepper, or finely chopped zucchini. Ground chicken or turkey work well in place of beef, and you can add chicken sausage for more flavor. Any short pasta can sub for lasagna noodles, though ruffly edges are great for catching the cheese.
To lighten it up, use lean ground poultry, part-skim ricotta, and reduced-fat mozzarella, and skip the cream or replace it with extra broth. For a vegetarian version, omit the meat and add more veggies plus a can of white beans.
Make the ricotta swirl up to 1 day ahead and store in the fridge. The soup base keeps 3–4 days chilled; it thickens as it sits and reheats well with a splash of broth or water. For freezing, store the soup base without noodles or ricotta for up to 3 months and cook fresh pasta when reheating.
For extra flair, top bowls with more fresh herbs, lemon zest, chili flakes or chili oil, and crunchy toppings like croutons or toasted breadcrumbs. Serve with garlic bread and a crisp green salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup recipes
- Method: One-pot, stovetop
- Cuisine: Italian
Ingredients
For the Lasagna Soup
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 2 stalks celery, diced
- 1 medium carrot, diced
- 3 cloves garlic, minced
- 1 pound lean ground beef
- 2 tablespoons tomato paste
- 1½ teaspoons Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 1 can (24–28 ounces) tomato sauce or crushed tomatoes
- 4 cups low-sodium chicken or beef broth
- 8–10 lasagna noodles, broken into 1–2 inch pieces
- ¼ cup heavy cream
For the Ricotta Swirl
- 1 cup whole-milk ricotta cheese
- ½ cup shredded mozzarella
- ¼ cup finely grated parmesan cheese
- 2 tablespoons chopped fresh basil or parsley
- Pinch of salt and black pepper
What each ingredient does
- Olive oil: Helps the aromatics soften and adds richness.
- Onion, celery, carrot: Build a sweet, savory base that makes the broth taste like long-simmered sauce.
- Garlic: Adds warmth and depth in every spoonful.
- Ground beef: Brings hearty protein and that classic lasagna flavor.
- Tomato paste: Concentrates tomato flavor and thickens the broth slightly.
- Italian seasoning & red pepper flakes: Layer in herbs and just a touch of heat.
- Tomatoes & broth: Form the cozy, scoopable soup base.
- Lasagna noodles: Give you those iconic ruffled edges and satisfying bites.
- Heavy cream: Makes this a truly creamy lasagna soup without feeling heavy.
- Ricotta, mozzarella, parmesan: Create the fluffy, melty ricotta swirl with stretchy cheese pulls.
- Fresh herbs: Brighten the bowl so it doesn’t taste flat.
Must-have ingredients: the noodles, tomatoes, broth, and ricotta swirl. Flexible items: carrot, celery, heavy cream, red pepper flakes, and even the type of ground meat.
Pro tip: Use low-sodium stock so you can season perfectly at the end.
Substitutions & Swaps
Think of this as a template for lasagna soup stove top nights, not a strict rulebook. For the aromatics, you can swap carrot and celery for extra onion, bell pepper, or even finely chopped zucchini. If you’re out of ground beef, use ground chicken or turkey for a lighter healthy lasagna soup vibe, or mix in a portion of chicken sausage for extra flavor. Any short pasta will work if you’re out of lasagna noodles, but try to keep the ruffled pieces when you can—they catch the cheese beautifully.
For dairy, you can replace the heavy cream with half-and-half or a splash more broth plus an extra spoonful of ricotta stirred into the pot. Want it lighter? Use part-skim ricotta and reduced-fat mozzarella; the parmesan’s punch means you won’t miss the richness. To keep it gluten-free, swap in gluten-free lasagna noodles and check that your broth is gluten-free. For a vegetarian version, leave out the meat and add extra veggies and a can of white beans for protein.
Budget and time savers: use pre-chopped mirepoix from the store, jarred marinara instead of tomato sauce, or leftover cooked pasta tossed in at the end instead of cooking noodles in the soup.
Equipment Notes
You don’t need special gear to make this one pot lasagna soup, but a few things help. A heavy-bottomed Dutch oven or soup pot (at least 5–6 quarts) holds heat well so the aromatics can soften without burning and the soup simmers gently. A wooden spoon or firm spatula makes it easy to break up the meat and scrape up browned bits from the bottom of the pot. A medium mixing bowl is helpful for whipping together the ricotta swirl so it gets light and fluffy.
Nice-to-have tools include a ladle for tidy serving and a microplane grater for super-fine parmesan that melts effortlessly. If your pot tends to stick, a quick spray of oil on the bottom before you add the aromatics can make cleanup easier. No need for a blender, sheet pan, or oven—this is true stovetop comfort food.
Step-by-Step
- Prep the aromatics.
Dice the onion, celery, and carrot, and mince the garlic. Having everything ready before you turn on the heat keeps the recipe stress-free. - Sauté the veggies.
Heat the olive oil in a large pot over medium heat. Add onion, celery, and carrot with a pinch of salt, and cook 4–5 minutes until softened and lightly golden around the edges; this builds a sweet, flavorful base. - Brown the meat.
Add the ground beef to the pot, breaking it up with a spoon. Cook 4–5 minutes, stirring occasionally, until no pink remains and you get some browned bits on the bottom—those browned bits mean flavor. - Bloom the seasonings.
Stir in the garlic, tomato paste, Italian seasoning, red pepper flakes, remaining salt, and black pepper. Cook 1–2 minutes, stirring constantly, until the tomato paste darkens slightly and smells toasty. - Build the soup base.
Pour in the tomato sauce and broth, scraping the bottom of the pot to release any browned bits. Bring the mixture to a gentle simmer; it should look like a loose, tomato-rich sauce. - Cook the noodles.
Add the broken lasagna noodles, stirring well so they don’t stick together. Simmer uncovered 10–12 minutes, stirring occasionally, until the noodles are just tender but not mushy. - Finish with cream.
Stir in the heavy cream and taste the broth, adjusting salt, pepper, or red pepper flakes as needed. The soup should be rich, savory, and slightly thickened. - Make the ricotta swirl.
While the noodles cook, whisk together ricotta, mozzarella, parmesan, herbs, salt, and pepper in a bowl until fluffy. To serve, ladle the soup into bowls and top each with a generous scoop of the ricotta mixture. Let it soften for a moment, then swirl it into the soup right before eating.
Look for noodles that are tender with a little bite, and a broth that coats the spoon without being gummy.
Make-Ahead, Storage & Reheating
You can prep parts of this lasagna soup ahead for easier weeknights. Dice the onion, celery, and carrot 1–2 days in advance and store them in an airtight container in the fridge. You can also mix the ricotta swirl up to a day ahead; keep it chilled and give it a quick stir before serving.
Once cooked, the soup keeps in the refrigerator for 3–4 days. The noodles will continue to soften, and the broth will thicken as it cools, which many people love. If you’d like to freeze it, it’s best to freeze the soup base without noodles and cheese for up to 3 months, then cook fresh pasta when you reheat. To reheat, warm gently on the stove over low to medium heat, adding a splash of broth or water to loosen. Avoid boiling vigorously so the dairy stays smooth.
How to Lighten / Make It Creamy
To lighten this recipe, use lean ground chicken or turkey and skip the heavy cream, stirring in extra broth instead. You can also increase the veggies—double the carrot and celery or add diced zucchini—for more volume and fiber without much extra fat. Part-skim ricotta and a little less mozzarella still give you that classic lasagna soup vibe.
If you want it ultra-creamy, try blending a cup of the soup base (without noodles) and stirring it back in, or add a bit more cream off the heat. Another option is stirring in a spoonful of Greek yogurt or plain skyr once the soup cools slightly; temper it with a bit of warm soup first so it doesn’t curdle.
Toppings, Garnishes & Finishes
This lasagna soup is already loaded with flavor, but a few quick toppings make it feel restaurant-level. For crunch, add homemade croutons, toasted breadcrumbs, or a sprinkle of toasted pine nuts on top. For freshness, shower bowls with extra chopped parsley or basil and a little lemon zest to brighten everything up.
If you like heat, finish with chili flakes, a drizzle of chili oil, or a spoonful of your favorite hot sauce. A sprinkle, a swirl, a squeeze—those last three seconds over the bowl take this simple soup from cozy to unforgettable.
Sides & Pairings
Think of this as the star of your easy dinner recipes lineup, then add simple sides to round it out. Garlic bread, focaccia, or warm crusty rolls are perfect for dunking into the creamy tomato broth. A crisp green salad with a tangy vinaigrette balances the richness of the cheese and noodles. On colder nights, steamed or roasted broccoli, green beans, or carrots make a colorful, veggie-forward plate.
For drinks, sparkling water with lemon, a chilled herbal iced tea, or a light, fruity mocktail work well alongside the hearty soup without weighing the meal down.
Scaling the Recipe
To double this lasagna soup, use a larger pot (at least 7–8 quarts) so the noodles have room to move and cook evenly. Keep the cooking method the same, but give the soup an extra couple of minutes once you add the noodles; taste for doneness rather than relying only on the clock. For a half batch, use a smaller pot and keep the liquid just above the noodles so they cook properly.
When batch cooking for the week, consider cooking half the noodles with the soup and boiling the rest fresh later so they don’t get too soft. Cool leftovers quickly by dividing them into shallow containers before refrigerating or freezing.
Nutrition & Dietary Notes
Each bowl of this lasagna soup offers a satisfying mix of protein from the meat and cheese plus some fiber from the veggies and pasta. It does contain gluten from the lasagna noodles and dairy from the ricotta, mozzarella, and parmesan. To make it gluten-free, use gluten-free lasagna noodles and verify your broth is safe. For a lighter, more “healthy lasagna soup” profile, lean into ground chicken or turkey, extra veggies, and part-skim cheeses.
Because this is a hearty comfort dish, portion size matters: pair a modest bowl with a big salad or extra vegetables for a balanced meal that still feels indulgent.
Troubleshooting
If your soup tastes too salty, add a splash of water or unsalted broth and a squeeze of lemon juice to balance it. When it tastes bland, try a pinch more salt, a little extra Italian seasoning, and some fresh basil or parsley stirred in off the heat. For a broth that feels too thin, simmer uncovered for a few extra minutes or stir in a small handful of shredded mozzarella to thicken slightly.
If the noodles get a bit overcooked, don’t panic—just stir in an extra spoonful of ricotta and some chopped fresh herbs to add texture and freshness back into the bowl. Remember: taste as you go, especially after adding cream and cheese, since they can soften the seasoning.
FAQs
Can I use frozen or precut ingredients?
Yes. Frozen diced onions or mixed mirepoix work well; just cook off any extra moisture before adding the meat.
What are the best protein swaps?
Ground chicken or turkey are great for a lighter lasagna soup, and you can add chicken sausage for extra flavor.
How do I keep the noodles from getting soggy?
Cook them just until al dente and remove the pot from heat. For leftovers, you can even cook the noodles separately and add them to each bowl.
Can I make it dairy-free or lighter on cheese?
Use a dairy-free cream alternative and a plant-based ricotta-style topping if needed, or simply reduce the cheeses and rely more on herbs and tomato flavor.
How long does it keep or freeze?
The soup keeps 3–4 days in the fridge. Freeze the base (without noodles and ricotta swirl) for up to 3 months and add fresh pasta and toppings when reheating.
Variations
- Lemony Herb Lasagna Soup: Finish each bowl with lemon zest, a squeeze of juice, and a handful of fresh dill and parsley.
- Spicy Chipotle Lasagna Soup: Stir in chopped chipotle in adobo with the tomato paste and balance the heat with a drizzle of honey or a squeeze of lime.
- Creamy Parmesan Lasagna Soup: Skip the ricotta swirl and instead melt extra parmesan and cream directly into the broth for a silky, spoon-coating finish.
Chef Notes / Test Kitchen Tips
The biggest game-changer with lasagna soup is letting each step do its job. Softening the aromatics until they’re lightly golden transforms them from “just veggies” into a flavor base that tastes like it simmered all afternoon. Browning the meat well and taking a minute to toast the tomato paste gives you deep, savory notes that make this feel restaurant-quality. The ricotta swirl works best when it’s well mixed and fluffy, so don’t be afraid to really whisk it.
Timing-wise, expect the noodles to be done between 10–12 minutes depending on brand and size. Start tasting at the 9-minute mark so you can pull the pot off heat while they still have a little bite.
Conclusion
When you need a cozy, reliable dinner that still feels a little special, this lasagna soup with ricotta swirl delivers every time. It gives you all the flavors of lasagna—cheesy, tomato-y, and comforting—without the layering or long bake, and it keeps beautifully for a few days of easy meals. Make a pot on Sunday, reheat it gently all week, and enjoy that satisfying swirl of ricotta whenever you need a warm bowl. If you try it, come back and rate it or share your tweaks so others can add it to their favorite easy fall soup recipes and weeknight rotations.
Be sure to save it alongside your other go-to soup recipes so you’ve always got a warming option ready to go.
