Lasagna Soup: All the Flavor of Lasagna in One Pot

# Lasagna Soup: All the Flavor of Lasagna in One Pot

By Daniel Rozin | A Versus B | December 3, 2026

Lasagna soup is exactly what it sounds like: a rich, tomato-based soup with ground beef or Italian sausage, broken lasagna noodles, and a dollop of creamy ricotta on top. It delivers the full flavor profile of a traditional layered lasagna in about 40 minutes and uses a single pot instead of multiple baking dishes. It's one of the best easy weeknight dinners that actually tastes like effort.

Ingredients (Serves 6)#

For the soup:

• 1 lb ground beef (80/20) or mild Italian sausage (or half and half)
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 can (28 oz) crushed tomatoes
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth (or beef broth for deeper flavor)
• 2 teaspoons dried Italian seasoning
• 1 teaspoon dried basil
• ½ teaspoon red pepper flakes (optional — adds subtle heat)
• 1 teaspoon sugar (balances the acidity of the tomatoes)
• Salt and black pepper to taste
• 8 oz (roughly 8–10 sheets) lasagna noodles, broken into 2-inch pieces

For the ricotta topping (essential — don't skip):

• 1 cup whole-milk ricotta
• ½ cup shredded mozzarella
• ¼ cup freshly grated Parmesan
• 1 tablespoon fresh basil (or 1 tsp dried)
• Salt to taste

Method#

Step 1: Brown the Meat#

Heat a large Dutch oven or heavy soup pot over medium-high heat. Add the ground beef or sausage and cook, breaking it up with a spoon, until no pink remains and the meat has some browning — about 7–8 minutes. Don't rush this; well-browned meat adds significant flavor to the soup base.

Drain excess fat if using 80/20 beef — leave about 1 tablespoon in the pot.

Step 2: Sauté the Aromatics#

Add the diced onion to the pot and cook over medium heat for 4–5 minutes until softened. Add the garlic and tomato paste; cook for 1–2 minutes, stirring constantly, until the tomato paste darkens slightly. This caramelizes the sugars in the paste and deepens the flavor.

Step 3: Build the Broth#

Add the crushed tomatoes, diced tomatoes, and chicken broth. Stir in the Italian seasoning, dried basil, red pepper flakes, sugar, salt, and pepper. Bring to a simmer.

Taste the broth now, before adding the noodles. This is the moment to adjust seasoning — the noodles will dilute the flavor slightly as they cook.

Step 4: Cook the Noodles in the Soup#

Add the broken lasagna noodles directly to the simmering soup. The noodles will cook in the broth, absorbing flavor as they soften. Cook uncovered, stirring occasionally to prevent sticking, for 10–12 minutes until the noodles are al dente.

Important: Lasagna noodles continue to absorb liquid even after you turn off the heat. If you're making this ahead or anticipate leftovers, slightly undercook the noodles (pull them at 8–9 minutes). By the time you serve, they'll be perfectly done. Overcooked, mushy noodles are the most common complaint about lasagna soup.

Step 5: Make the Ricotta Topping#

While the noodles cook, mix the ricotta, mozzarella, Parmesan, and basil together in a small bowl. Season with a pinch of salt. The topping should be thick and creamy — not runny.

Step 6: Serve#

Ladle the soup into bowls. Drop a generous dollop (2–3 tablespoons) of the ricotta mixture directly in the center of each bowl. Don't stir it in — let it sit on top and melt slightly into the hot soup. The contrast between the bright tomato broth and the cool, creamy ricotta is the best part.

Garnish with fresh basil leaves and additional Parmesan if desired.

Choosing Meat: Ground Beef vs. Italian Sausage#

Variations#

Vegetarian: Skip the meat entirely. Add 1 can of drained white beans (cannellini) and 2 cups of baby spinach (added in the last 2 minutes). The protein and body from the beans approximate the heartiness of the meat.

Creamy version: Stir in ½ cup heavy cream in the last 2 minutes of cooking for a rosé-style tomato soup base.

Slow cooker: Brown meat first, then combine everything except noodles in the slow cooker. Cook on LOW 4–6 hours. Add broken noodles in the final 30–45 minutes and cook on HIGH until tender.

Make-Ahead Tips#

The soup base (without noodles) freezes and refrigerates well for up to 5 days or 3 months. Cook noodles separately and add when reheating — this prevents the mushy texture that happens when noodles sit in soup too long.

If you're making a big batch for the week, keep the ricotta topping separate and add fresh per bowl at serving time.

Storage Note#

Leftover lasagna soup will thicken overnight as the pasta continues absorbing the broth. When reheating, add a splash of broth or water to restore the soup consistency. The flavor is even better the next day.