Why You’ll Love It
This rich, cozy lasagna soup has all the flavors of classic baked lasagna — tender noodles, creamy ricotta, melty cheese, and a tomato-herb broth — but made in one easy pot. It’s warm, hearty, kid-friendly, and absolutely perfect with garlic bread for dipping. The ricotta topping melts into the soup, and a drizzle of pesto olive oil makes every bowl feel restaurant-worthy.
Ingredients
Soup
- 1 lb Italian sausage or ground beef
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can diced tomatoes
- 5–6 cups chicken broth
- 1 tbsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp red pepper flakes (optional)
- 8–10 lasagna noodles, broken into pieces
- ½ cup heavy cream or half-and-half
- Salt & pepper, to taste
Cheesy Ricotta Topping
- 1 cup whole-milk ricotta
- ½ cup shredded mozzarella
- ¼ cup grated parmesan
- 1 tsp Italian seasoning
- Pinch of salt
Finishes
- Drizzle of pesto olive oil
- Fresh basil or parsley
- Extra mozzarella or parmesan
- Garlic bread, for serving
Instructions
1. Brown the meat
Heat olive oil in a large Dutch oven. Add sausage or ground beef and cook until browned. Drain extra grease if needed.
2. Add onion & garlic
Add the diced onion and sauté 3–4 minutes until softened.
Stir in garlic and cook 30 seconds.
3. Build the tomato base
Stir in tomato paste and cook 1 minute.
Add crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, garlic powder, onion powder, and optional red pepper flakes.
Bring to a gentle boil.
4. Add noodles
Stir in broken lasagna noodles.
Reduce heat and simmer 12–15 minutes, stirring occasionally, until noodles are tender.
5. Make it creamy
Stir in heavy cream.
Taste and adjust salt & pepper.
6. Mix the ricotta topping
In a bowl, combine ricotta, mozzarella, parmesan, Italian seasoning, and salt.
Mix until smooth and fluffy.
7. Serve
Ladle hot soup into bowls.
Top each serving with a generous scoop of the ricotta mixture.
Drizzle lightly with pesto olive oil.
Garnish with basil or parsley.
Serve with warm garlic bread.
Notes
- For a thicker soup, simmer uncovered 5 extra minutes.
- For a thinner soup, add additional broth.
- Freeze without noodles, then add cooked noodles when reheating.
- Kids love this with extra mozzarella on top for the “melty lasagna” effect.
Ingredients
Method
- Heat olive oil in a large Dutch oven. Add sausage or ground beef and cook until browned. Drain extra grease if needed.
- Add the diced onion and sauté 3–4 minutes until softened.
- Stir in garlic and cook 30 seconds.
- Build the tomato base
- Stir in tomato paste and cook 1 minute.
- Add crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, garlic powder, onion powder, and optional red pepper flakes.
- Bring to a gentle boil.
- Stir in broken lasagna noodles.
- Reduce heat and simmer 12–15 minutes, stirring occasionally, until noodles are tender.
- Stir in heavy cream.
- Taste and adjust salt & pepper.
- Mix the ricotta topping
- In a bowl, combine ricotta, mozzarella, parmesan, Italian seasoning, and salt.
- Mix until smooth and fluffy.
- Ladle hot soup into bowls.
- Top each serving with a generous scoop of the ricotta mixture.
- Drizzle lightly with pesto olive oil or olive oil of preference
- Garnish with fresh basil
- Serve with warm garlic bread.
