Forget fussy layering and oven mitt drama. This is the same cheesy, meaty lasagna you crave—transformed into a steamy bowl of pure comfort you can spoon up on a Tuesday. It’s fast, it’s rich, and it’s loaded with those crispy-edge vibes without the stress.
One pot, big flavor, minimal cleanup. Make it once and you’ll start “accidentally” buying extra noodles every week.
Why You’ll Love This Recipe
- All the lasagna flavors, none of the assembly. You get the savory meat sauce, the creamy ricotta, and the melty mozzarella—all in a bowl.
- Weeknight-friendly. Ready in about 35–40 minutes, using one pot plus a small bowl for the ricotta topping.
- Ultra customizable. Swap beef for turkey, use gluten-free noodles, or make it vegetarian—no problem.
- Hearty and cozy. It’s like your favorite Italian restaurant and your best blanket had a delicious baby.
- Leftovers reheat like a dream. Thickens overnight and tastes even better the next day.
Shopping List – Ingredients
- Olive oil: 2 tablespoons
- Italian sausage (mild or hot): 1/2 pound, casings removed
- Ground beef (85–90% lean): 1/2 pound
- Yellow onion: 1 medium, diced
- Carrot: 1 medium, finely diced (optional but great sweetness)
- Celery: 1 stalk, finely diced (optional)
- Garlic: 4 cloves, minced
- Tomato paste: 2 tablespoons
- Crushed tomatoes: 1 can (28 ounces)
- Low-sodium chicken or beef broth: 6 cups
- Lasagna noodles: 8–10 sheets, broken into bite-size pieces (or use mafalda/campanelle)
- Italian seasoning: 2 teaspoons
- Fennel seeds: 1/2 teaspoon, lightly crushed (optional but authentic)
- Red pepper flakes: 1/4–1/2 teaspoon, to taste
- Bay leaf: 1
- Salt and black pepper: To taste
- Sugar: 1 teaspoon (balances acidity; optional)
- Heavy cream or half-and-half: 1/2 cup (for silkiness; optional)
- Baby spinach: 2 cups, roughly chopped (optional greens)
- Ricotta cheese: 1 cup
- Shredded mozzarella: 1 cup
- Freshly grated Parmesan: 1/2 cup, plus more for serving
- Fresh basil or parsley: A handful, chopped
- Lemon zest: 1/2 teaspoon (optional brightness)
Step-by-Step Instructions
- Brown the meats. Heat olive oil in a large pot over medium-high. Add Italian sausage and ground beef.
Cook, breaking up with a spoon, until browned with crispy bits, about 6–8 minutes. Drain excess fat if needed. Season lightly with salt and pepper.
- Sauté aromatics. Add onion, carrot, and celery.
Cook 5 minutes until softened. Stir in garlic and cook 30 seconds until fragrant (aka your kitchen smells amazing).
- Build the base. Stir in tomato paste; cook 1–2 minutes to caramelize. Add crushed tomatoes, broth, Italian seasoning, fennel seeds, red pepper flakes, bay leaf, and sugar if using.
Bring to a simmer.
- Add the noodles. Break lasagna sheets into roughly 1–2 inch pieces. Stir into the pot. Simmer uncovered, stirring occasionally so nothing sticks, until pasta is al dente, about 12–15 minutes.
- Finish the soup. Remove bay leaf.
Stir in cream (if using) and spinach. Simmer 1–2 minutes until the greens wilt. Taste and adjust salt and pepper.
If it’s too thick, splash in more broth; too thin, simmer a few extra minutes.
- Make the ricotta cloud. In a bowl, mix ricotta, mozzarella, Parmesan, lemon zest, a pinch of salt, and chopped basil or parsley. It should be scoopable and dreamy.
- Serve. Ladle soup into bowls and top with a generous dollop of ricotta mixture. Finish with extra Parmesan, basil, and a drizzle of good olive oil if you’re feeling fancy.
Keeping It Fresh
- Fridge: Store soup (without ricotta topping) in airtight containers up to 4 days.
Keep ricotta mixture separate for best texture.
- Reheating: Gently warm on the stove over medium heat. Add a splash of broth or water—pasta keeps drinking the liquid like it pays rent.
- Freezer: For optimal results, freeze the base without noodles up to 3 months. Add fresh pasta when reheating.
If already combined, it’s still fine to freeze—just expect softer noodles.
- Make-ahead: Cook the soup base a day early. On serving day, reheat, add broken noodles, and finish with cream and spinach.
What’s Great About This
- High flavor-to-effort ratio. You’re building layers with caramelized tomato paste, fennel, and sausage—fast.
- Balanced comfort. Rich, savory broth with bright basil and lemon zest so it doesn’t taste heavy or flat.
- One-pot convenience. Minimal cleanup, maximum reward. FYI, the leftovers are elite.
- Family- and crowd-pleasing. Everyone from picky kids to food snobs signs off on this one.
Pitfalls to Watch Out For
- Overcooking the pasta. Pull it when it’s just al dente; it continues to soften in the hot broth.
- Under-seasoning. Taste after adding cream/spinach; they dilute salt.
Don’t be shy with the Parmesan either.
- Skipping the tomato paste step. That 1–2 minutes of caramelization is where the deep, “been simmering all day” flavor happens.
- Too greasy? Drain excess fat after browning meat, especially if using higher-fat sausage. Your spoon will thank you.
- Ricotta flop. Season the ricotta. A pinch of salt and lemon zest transforms it from bland to wow.
Different Ways to Make This
- Vegetarian: Swap meat for mushrooms and lentils.
Use vegetable broth. Add a splash of soy sauce for umami.
- Lighter: Use ground turkey or chicken sausage. Skip the cream and finish with extra basil and a touch more Parmesan for body.
- Gluten-free: Use gluten-free lasagna noodles or your favorite short GF pasta.
Keep an eye on cook time.
- Spicy Arrabbiata: Double red pepper flakes, use hot Italian sausage, and add a spoon of Calabrian chili paste. You’ve been warned.
- White Lasagna Soup: Skip crushed tomatoes; use more broth and a splash of milk. Add sautéed mushrooms, spinach, and extra Parmesan.
- Slow Cooker: Brown meats/aromatics first.
Add to slow cooker with tomatoes, broth, seasonings. Cook on Low 6–7 hours or High 3–4. Stir in broken pasta for last 20–30 minutes, then finish with cream and spinach.
FAQ
Can I use pre-cooked pasta?
Yes, but add it at the end and simmer just 1–2 minutes to warm through.
Otherwise, it can turn mushy and hog all the broth.
What if I don’t have lasagna noodles?
Use mafalda, bow ties, rotini, or broken spaghetti. IMO, mafalda (mini lasagna) is top-tier for texture and aesthetics.
Is the cream necessary?
No. It adds silkiness, but you can skip it or substitute half-and-half or a spoonful of mascarpone for richness.
How do I make it dairy-free?
Skip cream and use a dairy-free ricotta or a cashew “ricotta.” Finish with olive oil, fresh herbs, and nutritional yeast for cheesy vibes.
How can I make it extra thick?
Let it simmer a few extra minutes uncovered, or mash a few noodle pieces into the broth.
More cheese on top doesn’t hurt either—shocker.
Can I double this recipe?
Absolutely. Use a bigger pot and add pasta in batches if needed. Season in layers and adjust salt at the end.
What wine pairs well with lasagna soup?
A medium-bodied red like Sangiovese, Barbera, or Montepulciano is perfect.
If white, try a rich Pinot Grigio or Verdicchio.
The Bottom Line
Lasagna soup gives you everything you love about classic lasagna—bold sauce, tender noodles, creamy cheese—without the time sink. It’s cozy, craveable, and customizable, the kind of weeknight win that feels like a weekend reward. Make it once, and it becomes a staple.
Your future self (and your spoon) will be very pleased.
Lasagna Soup
Ingredients
Method
- Heat olive oil in a large pot over medium-high heat. Add Italian sausage and ground beef.
- Cook, breaking up with a spoon, until browned with crispy bits, about 6–8 minutes. Drain excess fat if needed. Season lightly with salt and pepper.
- Add onion, carrot, and celery. Cook for 5 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
- Stir in tomato paste; cook for 1–2 minutes to caramelize.
- Add crushed tomatoes, broth, Italian seasoning, fennel seeds, red pepper flakes, bay leaf, and sugar if using. Bring to a simmer.
- Break lasagna sheets into roughly 1–2 inch pieces. Stir into the pot. Simmer uncovered, stirring occasionally until pasta is al dente, about 12–15 minutes.
- Remove bay leaf. Stir in cream (if using) and spinach. Simmer for 1–2 minutes until the greens wilt.
- Taste and adjust salt and pepper. If it’s too thick, splash in more broth; if too thin, simmer for a few extra minutes.
- In a bowl, mix ricotta, mozzarella, Parmesan, lemon zest, a pinch of salt, and chopped basil or parsley.
- Ladle soup into bowls and top with a generous dollop of ricotta mixture. Finish with extra Parmesan, basil, and a drizzle of good olive oil if desired.