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Bowl of easy lasagna soup topped with cheese and herbs

Easy Lasagna Soup

A comforting one-pot soup that captures all the flavors of classic lasagna in a cozy, slurpable bowl. Perfect for chilly evenings with family and friends.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Meat and Aromatics
  • 1 pound ground beef or beef/turkey sausage Choose lean ground beef (90% lean) or turkey-based sausage for a lighter option.
  • 1 medium onion, finely diced Yellow or sweet onion works best for a mellow sweetness.
  • 2 cloves garlic, minced Fresh garlic gives the best aroma; jarred is a convenient substitute.
Tomato Base and Stock
  • 1 can crushed tomatoes (28 ounces) Look for good-quality crushed tomatoes with basil or plain.
  • 4 cups beef broth Low-sodium broth is best; substitute with vegetable broth for a vegetarian option.
Pasta and Seasonings
  • 2 cups dry pasta Use broken lasagna noodles, small shells, or another short pasta.
  • 2 teaspoons Italian seasoning Use a mix of dried basil, oregano, and thyme if preferred.
  • 1 teaspoon salt Adjust to taste.
  • 1 teaspoon black pepper Adjust to taste.
Creamy Finish and Toppings
  • 1 cup ricotta cheese Whole milk ricotta gives the best richness; part-skim is a lighter option.
  • 1 cup shredded mozzarella cheese Freshly shredded melts better.
  • to taste Parmesan cheese, for serving Freshly grated adds flavor.
  • to taste fresh basil leaves, for garnish Torn or chiffonade so it wilts slightly into the soup.

Method
 

Preparation
  1. Heat a large heavy-bottomed pot over medium heat. Add ground beef or sausage, diced onion, and minced garlic.
  2. Cook until the meat is browned and the onion is softened, about 6 to 8 minutes. Break the meat into small crumbles as it cooks.
  3. Drain any excess fat if needed, leaving a tablespoon or so for flavor.
Cooking
  1. Pour in the crushed tomatoes and add beef broth. Stir to combine, scraping the bottom of the pot to lift browned bits.
  2. Add Italian seasoning, salt, and pepper. Bring to a gentle simmer.
  3. Let the soup simmer uncovered for about 5 to 7 minutes.
  4. Stir in the dry pasta and cook for the time suggested on the package, usually 8 to 12 minutes.
  5. Lower the heat to low, and add dollops of ricotta cheese, gently folding it into the soup until warmed through.
Serving
  1. Ladle the soup into bowls and finish with shredded mozzarella and freshly grated Parmesan. Scatter torn basil on top.

Notes

Taste as you go to control salt and acidity. If the soup thickens too much after resting, stir in warm broth to loosen it. Use part-skim ricotta for a lighter version.