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Cozy lasagna soup in a bowl, a comforting and delicious meal perfect for a chilly day.

Lasagna Soup: Dreamy Comfort

Avatar photoAmelia Chen-Morrison
Enjoy the comforting flavors of lasagna in a warm and cozy soup form. This recipe simplifies the classic dish, making it easy to prepare on a chilly evening without the fuss of layering and baking. It's a shortcut to lasagna bliss, offering a hug in a bowl with minimal effort.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 450 kcal

Equipment

  • Large pot or Dutch oven
  • Spoon
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Medium bowl
  • Cheesecloth-lined strainer (optional)
  • Ladle

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground beef or Italian sausage or a mix
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 28 ounces canned crushed tomatoes
  • 14.5 ounces canned diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 6 cups beef broth or chicken broth
  • 2 tablespoons Italian seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, or to taste
  • ½ teaspoon black pepper, or to taste
  • 1 teaspoon sugar
  • 8 ounces lasagna noodles, broken into bite-sized pieces
  • 15 ounces ricotta cheese
  • 1 large egg
  • ½ cup grated Parmesan cheese
  • ¼ cup fresh parsley, chopped
  • Fresh basil, chopped for garnish
  • Shredded mozzarella cheese for garnish
  • Red pepper flakes optional, for garnish

Instructions
 

  • Heat the olive oil in a large pot or Dutch oven over medium-high heat.
  • Add the ground beef or sausage (or both!) and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  • Add the diced onion and cook until softened, about 5 minutes.
  • Add the minced garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic!
  • Stir in the crushed tomatoes, diced tomatoes, tomato paste, beef broth (or chicken broth), Italian seasoning, dried oregano, salt, pepper, and sugar.
  • Bring the mixture to a boil, then reduce heat and simmer for at least 15 minutes, or up to 30 minutes, to allow the flavors to meld. The longer it simmers, the richer the flavor!
  • Stir in the broken lasagna noodles.
  • Continue to simmer until the noodles are tender, about 10-15 minutes. Stir occasionally to prevent the noodles from sticking to the bottom of the pot.
  • While the soup is simmering, in a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, and fresh parsley. Mix well.
  • Once the noodles are cooked, gently drop spoonfuls of the ricotta cheese mixture into the soup. Don't stir too much, you want to keep the dollops intact.
  • Simmer for another 5 minutes, or until the ricotta cheese is heated through.
  • Ladle the soup into bowls and garnish with fresh basil, shredded mozzarella cheese, and red pepper flakes, if desired.
  • Serve immediately and enjoy the cozy warmth!

Notes

For a richer flavor, add a splash of red wine while browning the meat. To prevent mushy noodles, cook them separately and add them to the soup just before serving if planning to make ahead or store leftovers. If the ricotta cheese is too watery, drain it in a cheesecloth-lined strainer for about 30 minutes before using. This soup tastes even better the next day as the flavors meld together. You may need to add extra broth when reheating. Customize with diced carrots, celery, or zucchini for added vegetables. For a spicier kick, use spicy Italian sausage or add a pinch of red pepper flakes to the soup while simmering. Serve with crusty bread for dipping or a simple side salad for a refreshing contrast.