Description
This Cozy One-Pot Lasagna Soup combines all the comforting flavors of traditional lasagna into a hearty, easy-to-make soup. Featuring seasoned ground meat, tender pasta simmered in a rich tomato broth, and topped with a luscious ricotta and mozzarella cheese blend that’s briefly broiled to golden perfection, this recipe is perfect for a warming meal on chilly days.
Ingredients
Scale
Soup Base
- 1 Tbsp olive oil
- 1 lb ground beef or Italian sausage (hot or sweet), casings removed
- 1 medium sweet onion, roughly chopped into ¼-inch pieces
- ½ tsp Kosher salt
- 3 cloves garlic, finely chopped
- 2 tsp dried oregano or Italian seasoning
- ¼ tsp crushed red pepper flakes
- 3 Tbsp tomato paste
- 1 (28 oz) can crushed tomatoes
- 6 cups (48 oz) low-sodium chicken broth
- 1 bay leaf
- ⅓ cup loosely packed basil leaves (about 15 leaves)
- 1 Parmesan rind (optional)
Pasta
- 8 oz pasta noodles (mafaldine, fusilli col buco, or lasagna noodles recommended)
Dairy and Cheese Toppings
- ¼ cup heavy cream
- 1 cup (4 oz) shredded mozzarella cheese
- 1 cup (8 oz) whole milk ricotta cheese
- ½ cup grated Parmesan cheese
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
Garnish and Serving
- ¼ cup chopped fresh parsley or basil leaves
- Baguette (optional, for serving)
Instructions
- Brown the Meat: Heat 1 tablespoon of olive oil in a Dutch oven or large soup pot over medium-high heat. Once hot, add the ground beef or Italian sausage and cook, stirring occasionally, until browned on all sides, about 4 to 5 minutes. Drain any excess grease if desired.
- Sauté the Onion and Garlic: Add the chopped sweet onion to the pot and season with ½ teaspoon Kosher salt. Cook, stirring occasionally, until the onion softens, about 2 to 3 minutes. Then add the chopped garlic cloves and cook for an additional 1 minute. Stir in 2 teaspoons dried oregano and ¼ teaspoon crushed red pepper flakes to infuse the flavors.
- Add Tomato Paste and Liquids: Stir in 3 tablespoons tomato paste, breaking it up with a spatula until it dissolves. Pour in the crushed tomatoes, 6 cups of low-sodium chicken broth, and add the bay leaf. Stir in fresh basil leaves and the optional Parmesan rind. Bring the mixture to a boil, then reduce heat to a simmer.
- Cook the Pasta in the Soup: Add 8 ounces of pasta noodles to the simmering soup. Cook for 12 to 15 minutes, or until the pasta reaches your preferred tenderness. While the pasta cooks, prepare the ricotta cheese mixture.
- Prepare Ricotta Cheese Mixture: In a medium bowl, combine 1 cup whole milk ricotta cheese, ½ cup grated Parmesan, remaining ½ teaspoon Kosher salt, and ¼ teaspoon freshly ground black pepper. Mix well and set aside.
- Finish the Soup and Add Cheese: Remove the bay leaf and Parmesan rind from the soup. Stir in ¼ cup heavy cream and 1 cup shredded mozzarella cheese until melted. Taste and adjust seasoning if needed.
- Broil with Ricotta Topping: Ladle individual portions of the soup into oven-safe bowls placed on a rimmed baking sheet. Add dollops of the prepared ricotta mixture on top of each serving. Place under a preheated broiler set to high for 1 to 2 minutes, watching carefully until the cheese melts and becomes golden brown and bubbly.
- Garnish and Serve: Sprinkle with chopped fresh parsley or basil leaves. Serve immediately with extra freshly ground black pepper and optionally with slices of baguette on the side.
Notes
- Use low-sodium chicken broth to control the saltiness of the soup.
- If you don’t have a Parmesan rind, you can omit it; it adds a subtle depth of flavor but is not essential.
- Choose pasta shapes like mafaldine, fusilli col buco, or broken lasagna noodles to hold the sauce better in the soup.
- Broiling the ricotta topping adds a deliciously melty and golden finish—keep a close watch to avoid burning.
- For a vegetarian option, substitute the meat with mushrooms or plant-based sausage and use vegetable broth instead of chicken broth.
- Store leftovers in airtight containers in the refrigerator for up to 3 days.
- This soup reheats well on the stovetop or microwave; add a splash of broth if too thick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: lasagna soup, one-pot meal, Italian soup, ricotta cheese, easy dinner, comfort food, soup with pasta, cozy soup recipe
