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Lasagna Soup

A comforting, one-pot lasagna soup that combines all the traditional flavors in a hearty, easy-to-make bowl.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive oil
  • 0.5 pound Italian sausage (mild or hot), casings removed
  • 0.5 pound Ground beef (85–90% lean)
  • 1 medium Yellow onion, diced
  • 1 medium Carrot, finely diced (optional) Adds sweetness
  • 1 stalk Celery, finely diced (optional)
  • 4 cloves Garlic, minced
  • 2 tablespoons Tomato paste
  • 28 ounces Crushed tomatoes, 1 can
  • 6 cups Low-sodium chicken or beef broth
  • 8-10 sheets Lasagna noodles, broken into bite-size pieces Can use mafalda/campanelle as an alternative
  • 2 teaspoons Italian seasoning
  • 0.5 teaspoon Fennel seeds, lightly crushed (optional) Adds authenticity
  • 0.25-0.5 teaspoon Red pepper flakes, to taste
  • 1 leaf Bay leaf
  • Salt and black pepper, to taste
  • 1 teaspoon Sugar (optional, balances acidity)
  • 0.5 cup Heavy cream or half-and-half (optional) For silkiness
  • 2 cups Baby spinach, roughly chopped (optional) Optional greens
For the Ricotta Topping
  • 1 cup Ricotta cheese
  • 1 cup Shredded mozzarella
  • 0.5 cup Freshly grated Parmesan
  • 0.5 teaspoon Lemon zest (optional) Adds brightness
  • 1 handful Fresh basil or parsley, chopped

Method
 

Preparation
  1. Heat olive oil in a large pot over medium-high heat. Add Italian sausage and ground beef.
  2. 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.
  3. Add onion, carrot, and celery. Cook for 5 minutes until softened.
  4. Stir in garlic and cook for 30 seconds until fragrant.
  5. Stir in tomato paste; cook for 1–2 minutes to caramelize.
  6. Add crushed tomatoes, broth, Italian seasoning, fennel seeds, red pepper flakes, bay leaf, and sugar if using. Bring to a simmer.
  7. 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.
  8. Remove bay leaf. Stir in cream (if using) and spinach. Simmer for 1–2 minutes until the greens wilt.
  9. Taste and adjust salt and pepper. If it’s too thick, splash in more broth; if too thin, simmer for a few extra minutes.
Make the Ricotta Cloud
  1. In a bowl, mix ricotta, mozzarella, Parmesan, lemon zest, a pinch of salt, and chopped basil or parsley.
Serve
  1. 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.

Notes

Store soup (without ricotta topping) in airtight containers for up to 4 days. Reheat gently on the stove over medium heat, adding broth or water as necessary. For optimal results, freeze the base without noodles for up to 3 months. Cooked soup can be frozen, but expect softer noodles. Cook the soup base a day in advance for a quicker meal on serving day.