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Homemade Lasagna Soup Recipe in a rustic bowl with curly pasta, ground beef, rich tomato broth, melted mozzarella, fresh basil, and a spoon lifting a cheesy bite, served with crusty bread in the background.

Lasagna Soup Recipe

5 from 1 vote
A creamy, comforting Lasagna Soup Recipe packed with traditional Italian flavor in a single pot. This 30-minute recipe is perfect for busy weeknights, combining lasagna’s rich layers with the ease of a hearty soup.
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Prep Time 10 minutes
Cook Time 20 minutes
Optional Simmering 15 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American, Italian
Calories: 525
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb Ground beef - or Italian sausage
  • 1 Yellow onion - Diced
  • 3 Garlic cloves - Minced
  • 1 Bell pepper - Diced (any color)
  • 1 can Crushed tomatoes - (28 oz)
  • 2 tablespoon Tomato paste
  • 4 cup Chicken broth - Or vegetable broth
  • ½ cup Heavy cream
  • ¼ cup Dry white wine - Optional but recommended
  • 8 oz Lasagna noodles - Broken into pieces
  • ½ cup Ricotta cheese - Room temperature
  • 1 cup Mozzarella cheese - Shredded
  • ¼ cup Parmesan cheese - Freshly grated
  • 2 tablespoon Cream cheese - Optional for extra richness
  • Salt and pepper - To taste
  • 1 teaspoon Italian seasoning
  • ½ teaspoon Red pepper flakes - Optional
  • 2 Bay leaves
  • 2 tablespoon Fresh basil - Chopped, for garnish

Equipment

  • 1 Dutch Oven (Or any large heavy pot)
  • 1 Sharp knife (For vegetable prep)
  • 1 Wooden spoon (For sautéing and stirring)
  • 1 Ladle (For serving)
  • 1 Cheese grater (Fresh cheese melts best)

Method
 

  1. In a large Dutch oven over medium-high heat, brown the ground beef until caramelized. Add diced onions and sauté until translucent. Add garlic and cook until fragrant.
    Ground beef browning with diced onions in tomato paste, stirred with a wooden spoon, steam rising in a skillet.
  2. Stir in tomato paste and cook until darkened, about 2 minutes. Deglaze with white wine. Add crushed tomatoes, chicken broth, Italian seasoning, red pepper flakes, and bay leaves. Bring to a simmer.
    Tomato broth simmering in a pan with onions, black pepper, and a bay leaf, steam rising gently.
  3. Add broken lasagna noodles directly to the soup. Cook until al dente, stirring occasionally to prevent sticking. Adjust broth as needed.
    Simmering lasagna soup with broken noodles, tomato broth, and Parmesan, stirred with a wooden spoon in a black pot, steam rising.
  4. In a small bowl, temper the ricotta by slowly whisking in warm broth. Stir tempered ricotta into the soup. Add cream cheese (if using), mozzarella, and Parmesan. Stir until melted and creamy.
  5. Season to taste. Remove bay leaves. Garnish with chopped fresh basil. Serve hot with crusty bread.

Nutrition

Serving: 400gCalories: 525kcalCarbohydrates: 38gProtein: 30gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 95mgSodium: 980mgPotassium: 850mgFiber: 4gSugar: 8gVitamin A: 1400IUVitamin C: 22mgCalcium: 300mgIron: 4mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.Feel free to add more of your favorite toppings.

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