Lasagna Soup Recipe in 6 Easy Steps for Ultimate Comfort
This Lasagna Soup Recipe makes a big pot with a rich tomato broth, tender ruffled noodles, savory beef, and a spoonful of creamy ricotta melting on top. It delivers everything you love about lasagna in a bowl. This lasagna soup tastes cozy, cheesy, and deeply savory, and it is ready in under an hour with one pot.
My first pot was a letdown. The noodles turned to mush by the second bowl, the broth tasted flat, and the ricotta sank into a gray clump. After six test batches, I fixed it with three changes: tomato paste cooked until brick red, noodles added at the very end, and a ricotta topping seasoned before it hits the bowl.
What makes this version different is the finish. Heavy cream rounds out the tomatoes, and a spoonful of seasoned ricotta with melted mozzarella gives every bite that lasagna feel. It needs no layering and no oven. My cousin, who normally says soup is not dinner, went back for a second bowl and asked about leftovers.
Table of Contents
Why You’ll Love This Lasagna Soup Recipe
- Rich, savory broth built on browned beef and tomato paste cooked until deeply red
- Tender, al dente noodles that stay firm because they go in at the very end
- Creamy ricotta topping that melts into every spoonful for a true lasagna bite
- Ready in 50 minutes, with just one pot and one small bowl
- Easy to serve a crowd, with 6 hearty bowls from one batch
- Freezer friendly, since the base freezes for 3 months
Quick Information
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: About 50 minutes
- Servings: 6 (about 1 1/2 cups each)
- Difficulty: Easy
- Calories: 560 per serving
- Important Tool: A Dutch oven or large heavy pot
- Best For: Cold weeknights, family dinners, meal prep, or potluck soup suppers
- Course: Main Course
- Cuisine: Italian American
- Category: Main Dishes
Nutrition Information
- Calories: 560
- Protein: 38g
- Carbohydrates: 39g
- Fat: 28g
- Fiber: 5g
- Sugar: 12g
- Sodium: 1050mg
- Serving Size: About 1 1/2 cups of soup with ricotta topping
- Servings Per Recipe: 6
This lasagna soup is a hearty meal, with most of the calories coming from the beef, pasta, and cheese. The tomatoes and spinach add fiber, and using 90 percent lean beef and skipping the cream can reduce the fat and calories.
Nutrition information is an estimate calculated from standard ingredient values and will vary based on specific brands and portion sizes used.
Ingredients
For the Soup Base
- 1 tablespoon (15ml) extra virgin olive oil
- 1 medium yellow onion (about 1 cup), finely diced
- 1 medium carrot (about 1/2 cup), finely diced
- 4 cloves garlic, minced
- 1 pound (450g) ground beef, 85 percent lean
- 2 tablespoons tomato paste
- 1 can (28 ounces, 794g) crushed tomatoes
- 1 can (15 ounces, 425g) tomato sauce
- 4 cups (960ml) low sodium beef broth
- 1 tablespoon Italian seasoning
- 1 teaspoon fine salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon granulated sugar
- 1/4 teaspoon red pepper flakes, optional
- 1 bay leaf
For the Pasta and Finish
- 8 ounces (225g) mafalda pasta, or 8 ounces of lasagna noodles broken into 1 1/2 inch pieces
- 1/2 cup (120ml) heavy cream
- 3 cups (90g) fresh baby spinach, optional
For the Ricotta Topping
- 1 cup (240g) whole milk ricotta
- 1/4 cup (30g) shredded low moisture mozzarella
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon fine salt
For Garnish
- 1 cup (4 ounces, 115g) shredded low moisture mozzarella
- Fresh basil leaves
Ingredient Notes: Use mafalda, also called mini lasagna, for the ruffled edges and the perfect spoonful size. I tested this with Barilla mafalda and Muir Glen crushed tomatoes, and both gave a classic, balanced flavor. Shred the mozzarella from a block, because bagged cheese is coated with starch that keeps it from melting smoothly.
Tip: Taste the crushed tomatoes before you start. If they taste sharp, the sugar in the recipe balances them, and a little extra helps with a very acidic brand.
Equipment Needed
- Dutch oven or large heavy pot: browns the beef and simmers the soup without scorching
- Wooden spoon: breaks the beef into small crumbles
- Box grater: shreds mozzarella that melts evenly
- Small mixing bowl: blends the seasoned ricotta topping
- Ladle: portions the soup without splashing
- Kitchen timer: keeps the noodles al dente
Practical Tip: Use a pot with at least a 5-quart capacity. Noodles expand as they cook, and a crowded pot makes them stick and leaves the broth starchy.
Preparation
Dice the onion and carrot to about 1/4 inch, mince the garlic, and shred the mozzarella. Open the cans and measure the broth and spices before you start, since the soup moves quickly once the beef is browned.
Mix the ricotta, 1/4 cup of mozzarella, basil, garlic powder, and salt in a small bowl, then cover and refrigerate until serving. Break the lasagna noodles into 1 1/2 inch pieces if you are not using mafalda.
Step by Step Instructions
1. Brown the beef
Heat the oil in a Dutch oven over medium heat, then cook the onion and carrot for 4 minutes, until soft. Crumble in the beef and cook for 7 to 8 minutes, until no pink remains and the pieces look browned, then add the garlic for 30 seconds.
2. Toast the tomato paste
Stir in the tomato paste and cook for 1 to 2 minutes, until it turns a deep brick red and smells sweet.
3. Simmer the broth
Add the crushed tomatoes, tomato sauce, broth, Italian seasoning, salt, pepper, sugar, pepper flakes, and bay leaf. Bring to a boil, reduce to a gentle simmer, and cook partly covered for 15 minutes, until the broth looks slightly thickened.
4. Cook the noodles
Stir in the pasta and simmer for 8 to 10 minutes, stirring every 2 minutes, until the noodles are al dente, 1 minute short of the package time.
5. Finish the soup
Remove the bay leaf, then stir in the spinach until wilted. Lower the heat and gently stir in the cream without boiling, until the broth turns a soft red orange. Taste and add salt if needed.
6. Top and serve
Ladle the soup into warm bowls, spoon a generous dollop of the ricotta mixture on each, and sprinkle with the shredded mozzarella. Garnish with basil and serve right away, while the cheese melts into the broth.
Chef’s Note: Add the seasoned ricotta to each bowl just before serving so it stays creamy.
Expert Tips & Tricks
- Cook the tomato paste. Letting it darken for 1 to 2 minutes removes the raw, tinny taste and gives the broth a rich, savory base.
- Learn from my mistake. My first batch simmered the noodles for 15 minutes and then sat on the stove for an hour. By the second bowl they had swollen and turned to mush, so now I pull the pot when they are slightly firm.
- Season the ricotta. Plain ricotta tastes bland in a robust broth, and a little salt, garlic, and basil make it taste like lasagna filling.
- Break the noodles small. Pieces about 1 1/2 inches fit on a spoon, so every bite gets noodle, beef, and cheese.
- Make ahead. Make the soup base up to 3 days ahead and refrigerate it, then bring it to a simmer and cook the noodles fresh.
- Store extra broth. Keep 1 cup of warm broth near the pot, since leftover noodles drink up liquid as the soup sits.
- Save time. Use about 43 ounces of marinara in place of the crushed tomatoes and tomato sauce, then adjust the herbs and salt to taste.
Common Mistakes & Troubleshooting
Mushy noodles: Overcooking, or leaving the noodles in the pot for a long time, makes them swell and soften. Pull the pot 1 minute early and serve right away. If the noodles are already soft, ladle out the broth and noodles into bowls and serve the extra with a splash of fresh broth.
Bland, flat broth: Skipping the tomato paste step, using unseasoned broth, or a short simmer leaves the soup weak. Cook the paste until brick red, simmer for the full 15 minutes, and taste before adding the noodles. Fix a flat pot with 1/2 teaspoon of salt, a pinch of sugar, and a squeeze of lemon.
Greasy surface: Fatty beef and skipped skimming leave a slick of oil. Drain the beef lightly and skim the top with a spoon before adding the noodles. Use 90 percent lean beef if you want a lighter soup.
Curdled or split cream: Boiling the soup after adding the cream, or pouring cold cream into a very hot pot, can make it look grainy. I did this in my first batch. Warm the cream first, stir it in off the heat, and keep the pot below a simmer. Whisk for 30 seconds to smooth it.
Grainy, clumpy ricotta: Low fat ricotta, or stirring it into the pot, turns it gritty. Use whole milk ricotta and spoon it on top of each bowl, not into the pot. If it looks watery, drain it in a sieve for 10 minutes first.
Storage Instructions
- Room Temperature: Do not leave the soup out longer than 2 hours.
- Refrigerator: Store in an airtight container for up to 4 days; the noodles soften, so add a splash of broth when reheating.
- Freezer: Freeze the soup base, without the noodles and cream, for up to 3 months. Thaw it overnight in the fridge, then cook fresh noodles.
- Reheating: Warm on the stove over medium low heat for 8 to 10 minutes, adding 1/2 cup of broth, until it reaches 165°F. If microwaving, cover loosely, stir between short intervals, and check that the soup reaches 165°F throughout.
- Make Ahead: Make the base up to 3 days ahead, and add the noodles, cream, and spinach on the day.
- My storage tip: I freeze the base in 2 cup portions in zip top bags laid flat, then thaw a bag overnight in the refrigerator before reheating.
Variations & Substitutions
- Spicy version: Add 1/2 teaspoon more red pepper flakes and stir in 1 tablespoon of chopped pickled peppers at the end.
- Mild, kid friendly version: Skip the pepper flakes, use 1 grated carrot, and swap the mafalda for small shells.
- Vegetarian version: Replace the beef with 1 pound of chopped cremini mushrooms and 1 can of drained lentils, and use vegetable broth.
- Gluten free version: Use gluten free lasagna noodles or small shells, and cook them 1 minute less.
- Other protein version: Swap the beef for ground turkey, chicken, or a mix, adding 1 tablespoon of olive oil to the pan.
- Other substitutions: Skip the cream for a lighter soup, use cottage cheese in place of the ricotta, or add 1 diced zucchini with the onions.
Serving Suggestions
Lasagna soup is best served hot, in wide bowls, with the cheese melting into the broth.
- Garnishes: Fresh basil, a sprinkle of red pepper flakes, or extra shredded mozzarella
- Breads: Garlic bread, crusty rolls, or focaccia bread for dipping
- Fresh sides: A crisp green salad, or a fresh and colorful fruit bowl for a lighter table
- Drinks: Sparkling water with lemon, iced tea, or a cold glass of milk
- Dessert pairings: Finish with a warm slice of Apple Pie or an Oreo cheesecake for a showstopping end
- Meal combinations: Explore more main dish recipes for other cozy dinners
Meal Prep Tip: I make a double batch of the base on Sunday, freeze half, and cook fresh noodles on the night, so a hot dinner takes about 20 minutes.
Frequently Asked Questions
How do I serve lasagna soup at a party without mushy noodles?
Keep the soup base hot in a slow cooker set to warm, and cook the noodles separately in salted water for 1 minute less than the package says. Toss them with a little olive oil, then set out bowls of noodles, ricotta, mozzarella, and basil so guests build their own. Ladle the hot broth over the noodles just before eating. This keeps the pasta firm for hours, and your lasagna soup tastes freshly made at every refill.
Why is my lasagna soup too thick or too thin?
Thick soup usually means the noodles kept absorbing broth, or the sauce reduced too far. Thin soup means too much broth or too little simmering. Simmer the base for the full 15 minutes before adding pasta, and keep extra warm broth on hand. If the soup is thick, stir in 1/2 cup of broth at a time. If it is thin, simmer uncovered for 5 more minutes, so your lasagna soup turns hearty and spoonable.
Can I use ground turkey, chicken, or plant based crumbles?
Yes, swap the beef for 1 pound of ground turkey, chicken, or plant based crumbles in the same amount. Poultry is leaner, so add an extra tablespoon of olive oil and 1/2 teaspoon of salt, and brown it well for deeper flavor. Plant based crumbles need only 4 to 5 minutes. A sprinkle of fennel seed gives the classic Italian sausage taste, and your lasagna soup will still be rich and savory.
How long does lasagna soup take in a slow cooker or Instant Pot?
For a slow cooker, brown the beef first, add the base ingredients, and cook on low for 6 to 7 hours or high for 3 to 4 hours, then add the broken noodles for the last 25 to 30 minutes. For an Instant Pot, pressure cook the base on high for 5 minutes, release naturally for 5 minutes, then add noodles and simmer on sauté for 8 to 10 minutes until al dente.
What makes lasagna soup taste like lasagna?
The flavor comes from the same layers: browned beef, a thick tomato base seasoned with Italian herbs, wide noodles, and creamy ricotta with melted mozzarella on top. Broken lasagna noodles or mafalda pasta give the right ruffled bite, and the cheese dollop is what makes each spoonful taste like a lasagna slice. Skip the ricotta, and your lasagna soup tastes like a plain tomato pasta soup instead.
Conclusion
The best lasagna soup is the one you ladle into bowls the moment the noodles are tender. Every minute the pasta sits in the pot, it drinks more broth, so serve it right away and let the ricotta melt into the steam.
I made a big pot for a snowy night last January, and the whole family drifted into the kitchen before the timer went off. A neighbor who stopped by to return a ladder left with a container and asked me to text her the recipe.
Make it once as written, then tweak the toppings. A pinch of red pepper flakes or a handful of fresh basil keeps this lasagna soup interesting all winter.
For more easy main dish recipes like this one, follow along on Pinterest at MyRecipesDiary.
Lasagna Soup Recipe
Ingredients
Equipment
Method
- Heat the oil in a Dutch oven over medium heat, then cook the onion and carrot for 4 minutes, until soft. Crumble in the beef and cook for 7 to 8 minutes, until no pink remains and the pieces look browned, then add the garlic for 30 seconds.
- Stir in the tomato paste and cook for 1 to 2 minutes, until it turns a deep brick red and smells sweet.
- Add the crushed tomatoes, tomato sauce, broth, Italian seasoning, salt, pepper, sugar, pepper flakes, and bay leaf. Bring to a boil, reduce to a gentle simmer, and cook partly covered for 15 minutes, until the broth looks slightly thickened.
- Stir in the pasta and simmer for 8 to 10 minutes, stirring every 2 minutes, until the noodles are al dente, 1 minute short of the package time.
- Remove the bay leaf, then stir in the spinach until wilted. Lower the heat and gently stir in the cream without boiling, until the broth turns a soft red orange. Taste and add salt if needed.
- Mix the ricotta, 1/4 cup mozzarella, chopped basil, garlic powder and 1/4 teaspoon salt if not already prepared. Ladle the soup into warm bowls, spoon a generous dollop of the ricotta mixture on each, and sprinkle with the shredded mozzarella. Garnish with basil and serve right away, while the cheese melts into the broth.
Notes
- Season the ricotta so it tastes like lasagna filling.
- Keep extra warm broth on hand to loosen thick leftovers.
- Cook noodles fresh when you reheat the base.