Italian Lasagna Soup (Printable version)
A warming one-pot twist on classic lasagna with rich tomato broth, tender pasta, and savory meats topped with creamy ricotta blend.
# List of ingredients:
→ Meats
01 - 1 lb ground beef or Italian sausage
→ Vegetables & Aromatics
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 medium carrot, diced
05 - 1 celery stalk, diced
→ Liquids & Broth
06 - 4 cups low-sodium beef or chicken broth
07 - 1 can (28 oz) crushed tomatoes
08 - 1 can (14 oz) diced tomatoes
09 - 2 tbsp tomato paste
→ Pasta
10 - 8 oz lasagna noodles, broken into pieces
→ Cheese Mixture
11 - 1 cup ricotta cheese
12 - 1 cup shredded mozzarella cheese
13 - 1/4 cup grated Parmesan cheese
14 - 2 tbsp chopped fresh basil or 1 tsp dried basil
15 - 1 tbsp chopped fresh parsley or 1/2 tsp dried parsley
16 - Salt and black pepper, to taste
→ Seasonings
17 - 1 1/2 tsp dried oregano
18 - 1 tsp dried basil
19 - 1/2 tsp red pepper flakes (optional)
20 - Salt and black pepper, to taste
21 - 2 tbsp olive oil
# Directions:
01 - Heat olive oil in a large Dutch oven or soup pot over medium heat. Add ground beef or sausage. Cook, breaking it up, until browned and cooked through. Drain excess fat if needed.
02 - Add diced onion, carrot, and celery. Sauté for 5 minutes until softened. Stir in garlic, cook for 1 minute until fragrant.
03 - Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, diced tomatoes with juices, broth, oregano, basil, red pepper flakes, salt, and pepper. Bring to a boil.
04 - Add broken lasagna noodles. Reduce heat to a simmer and cook, uncovered, for 12–15 minutes, or until pasta is al dente, stirring occasionally to prevent sticking.
05 - While soup simmers, mix ricotta, mozzarella, Parmesan, basil, parsley, and a pinch of salt and pepper in a small bowl.
06 - Taste soup and adjust seasonings as needed. Ladle soup into bowls and top each serving with a generous dollop of the cheese mixture. Garnish with extra fresh basil or Parmesan if desired.
# Expert Advice:
01 -
- Everything cooks in one pot, including the broken pasta pieces that soak up all that garlicky tomato flavor
- The ricotta topping melts into warm puddles that make every spoonful feel like a bite of traditional lasagna
02 -
- The pasta will continue absorbing liquid as it sits, so if youre not serving immediately, you might need to add more broth when reheating
- Breaking the noodles directly into the pot creates satisfyingly irregular pieces, but do it over the pot to avoid flying shards
03 -
- Let the cheese mixture come to room temperature while the soup cooks so it melts more easily into the hot broth
- If the soup becomes too thick, thin it with additional broth rather than water to maintain the flavor depth