Description
This one pot lasagna soup is an easy lasagna soup recipe that delivers all the cozy flavors of traditional lasagna in a creamy lasagna soup form. Perfect for chilly evenings, this family-friendly stovetop lasagna soup is a quick and delicious way to enjoy recipes for lasagna soup without fuss.
Ingredients
Scale
- 1 Tbsp olive oil
- 1 lb ground beef or Italian sausage hot or sweet casings removed
- 1 medium sweet onion roughly chopped into ¼-inch pieces
- ½ tsp Kosher salt
- 3 cloves garlic finely chopped
- 2 tsp dried oregano or Italian seasoning
- ¼ tsp crushed red pepper flakes
- 3 Tbsp tomato paste
- 1 (28oz) can crushed tomatoes
- 6 cups (48oz) low-sodium chicken broth
- 1 bay leaf
- ⅓ cup loosely packed basil leaves about 15 basil leaves
- 1 Parmesan rind optional
- 8 oz pasta noodles of your choice – we recommend mafaldine fusilli col buco or lasagna noodles broken into bite-size pieces
- ¼ cup heavy cream
- 1 cup (4oz) shredded mozzarella cheese
- ¼ cup chopped fresh parsley or basil leaves for serving
- Baguette optional for serving
- For the ricotta cheese topping: 1 cup (8oz) whole milk ricotta cheese
- ½ cup grated Parmesan
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
Instructions
- Heat olive oil in a Dutch oven or large soup pot over medium-high heat. Add ground beef or Italian sausage and cook until browned, breaking it up with a spatula.
- Add chopped sweet onion and kosher salt, cook until softened about 5 minutes.
- Stir in finely chopped garlic, dried oregano or Italian seasoning, and crushed red pepper flakes. Cook for 1 minute until fragrant.
- Add tomato paste and cook for 2 minutes stirring constantly.
- Pour in crushed tomatoes, chicken broth, bay leaf, basil leaves, and Parmesan rind if using. Stir to combine and bring to a simmer.
- Add pasta noodles and cook until tender about 10-12 minutes, stirring occasionally.
- Remove bay leaf and Parmesan rind. Stir in heavy cream and shredded mozzarella cheese until melted and creamy.
- To make the ricotta topping, mix whole milk ricotta cheese with grated Parmesan, kosher salt, and black pepper in a mixing bowl.
- Serve soup in bowls topped with a dollop of the ricotta mixture and chopped fresh parsley or basil. Enjoy with baguette if desired.
Notes
- Optional Parmesan rind adds extra flavor
- Adjust crushed red pepper flakes to taste for spiciness
- Kids enjoy helping with mixing the ricotta topping
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American, Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 677 kcal
- Sugar: 6 g
- Sodium: 1014 mg
- Fat: 39 g
- Saturated Fat: 19 g
- Unsaturated Fat: 17 g
- Trans Fat: 1 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 124 mg