Quick Facts
- Time: 30 minutes
- Yield: 6–8 servings
- Skill: Easy
- Method: One-pot stovetop
- Diet Tags: Family-friendly, freezer-friendly, high-protein
Introduction
Lasagna Soup brings all the comfort of cheesy baked lasagna into a single pot you can have on the table in 30 minutes, even on your busiest nights. Instead of juggling multiple pans, this lasagna soup leans on jarred marinara, broken lasagna noodles, and rotisserie-style seasoning to deliver the same cozy flavors in a thick, spoonable pasta soup.
Flavor-wise, you’re getting a rich tomato broth, ribbons of tender pasta, and a creamy ricotta-parmesan swirl that melts in like the top layer of a classic casserole. The texture sits somewhere between a hearty pasta dish and a comforting soup, making it perfect for easy fall soup recipes when you want to stay full and warm.
This recipe is ideal for families, roommates, and anyone who loves easy dinner recipes that keep giving in leftover form. It fits right into your list of pasta soup recipes, lasagna soup stove top options, and even doubles as a base for healthy lasagna soup and chicken lasagna soup variations.
You can use this as a starting point, then explore even more twists in our collection of Lasagna Soup recipes whenever you want to change things up.
Why You’ll Love It
- Weeknight-easy: Simple prep, pantry-friendly ingredients, and 30 minutes from start to finish.
- Flexible: Swap meats, noodles, or toppings to suit picky eaters or what you have in the fridge.
- Balanced flavor: Tomato, herbs, rotisserie-style seasoning, and creamy ricotta hit all the cozy notes.
- Great leftovers: Thickens slightly and reheats beautifully for lunches or another quick dinner.
Ingredients
Equipment
Method
- Place your pot over medium-high heat. Add olive oil if needed. Sauté the diced onion for 3–4 minutes until softened and slightly golden at the edges. Add garlic and cook for 30 seconds until fragrant.
- Add ground beef and chicken sausage. Cook, breaking it into small pieces, until no pink remains and you see browned bits forming on the bottom, about 5–6 minutes. If there’s a lot of fat, spoon some off.
- Sprinkle in rotisserie-style seasoning, Italian seasoning, crushed red pepper, salt, and a few grinds of black pepper. Stir and cook 1 minute so the spices toast gently.
- Pour in the jar of marinara and chicken broth. Scrape the bottom of the pot to release browned bits. The mixture should be loose and soupy.
- Bring the pot to a boil, then add the broken lasagna noodles and stir well. Reduce to a steady simmer and cook 12–14 minutes, stirring occasionally, until noodles are tender and broth thickens.
- While the noodles cook, mix ricotta, parmesan, dried herbs, salt, and pepper in a small bowl until creamy.
- When noodles are done, taste the broth and adjust salt, pepper, or red pepper if desired. Let soup rest a few minutes off heat.
- Ladle soup into bowls. Spoon a generous dollop of ricotta mixture into each and swirl gently. Garnish with basil or parsley and extra parmesan.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
For the Soup:
- 1 tablespoon olive oil (optional)
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 pound lean ground beef
- 8 ounces Italian-style chicken sausage, casings removed and crumbled (or extra ground beef)
- 2 teaspoons rotisserie-style chicken seasoning
- 1½ teaspoons Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- 1 jar (24 ounces) marinara sauce
- 4 cups low-sodium chicken broth
- ½ teaspoon fine sea salt, plus more to taste
- Freshly ground black pepper
- 8 lasagna noodles, broken into 1–2 inch pieces
For the Ricotta Swirl:
- 1½ cups whole-milk ricotta
- ¼ cup grated parmesan
- 1 teaspoon dried Italian herbs
- Pinch of salt and pepper
For finishing:
- Fresh basil or parsley, chopped
- Extra parmesan
You’ll notice this overlaps heavily with classic lasagna soup formulas that simmer meat, marinara, broth, and broken noodles all together in one pot.
Substitutions & Swaps
Use this as a base recipe and then riff:
- Aromatics: Replace fresh onion and garlic with frozen diced onion and jarred minced garlic to cut prep.
- Protein options:
- All ground beef for a more traditional lasagna vibe.
- All ground chicken or turkey if you’re leaning toward lighter, healthy lasagna soup.
- Two to three cups shredded rotisserie chicken stirred in near the end.
- Pasta:
- Swap broken lasagna noodles for mafalda, fusilli, rotini, or even cheese-filled tortellini for a nod to tortellini soup recipes—add filled pasta in the last 8–10 minutes so it doesn’t burst.
- Dairy:
- Cottage cheese can swap in for ricotta.
- Use part-skim cheeses if you want to lighten it up a bit.
- Extra veggies:
- Stir in baby spinach, kale, or a bag of frozen mixed veggies right before serving.
These tweaks mean one lasagna soup recipe can show up in your kitchen slightly different every time, without extra work.
Equipment Notes
- Dutch oven or heavy pot: A 5–6 quart pot gives the noodles room to move so they don’t clump.
- Wooden spoon: For breaking up meat and scraping fond.
- Ladle and bowls: Wide bowls show off the noodles and ricotta swirl.
- Small bowl: For the ricotta mixture.
If you love your pressure cooker, you can adapt this into a quicker version using similar ingredients and jarred marinara, but this recipe is written for the stove top so you can watch the noodles closely.
Step-by-Step
- Start the aromatics.
Place your pot over medium-high heat. Add olive oil if needed. Sauté the diced onion for 3–4 minutes until softened and slightly golden at the edges. Add garlic and cook for 30 seconds until fragrant. - Brown the meat.
Add ground beef and chicken sausage. Cook, breaking it into small pieces, until no pink remains and you see browned bits forming on the bottom, about 5–6 minutes. If there’s a lot of fat, spoon some off. - Layer in the seasonings.
Sprinkle in rotisserie-style seasoning, Italian seasoning, crushed red pepper, salt, and a few grinds of black pepper. Stir and cook 1 minute so the spices toast gently and perfume the kitchen. - Add marinara and broth.
Pour in the jar of marinara and chicken broth. Scrape the bottom of the pot thoroughly to release browned bits. The mixture should be loose and soupy; that’s perfect because the noodles will thicken it as they cook. - Simmer with noodles.
Bring the pot to a boil, then add the broken lasagna noodles and stir well. Reduce to a steady simmer and cook 12–14 minutes, stirring once or twice, until the noodles are tender but not mushy and the broth is thickened and glossy. - Make the ricotta swirl.
While the noodles cook, mix ricotta, parmesan, dried herbs, salt, and pepper in a small bowl until creamy. - Taste and adjust.
When the noodles are done, taste the broth. Add more salt or pepper if needed, or a pinch of crushed red pepper if you want more heat. Turn off the heat and let the soup rest for a few minutes so the noodles relax and the flavors marry. - Serve with toppings.
Ladle soup into bowls. Spoon a big dollop of ricotta mixture into the center of each bowl and gently swirl it a bit. Garnish with basil or parsley and extra parmesan.
Make-Ahead, Storage & Reheating
- Make-ahead base:
Cook through the step where you simmer the seasoned meat with marinara and broth. Cool, store in the fridge up to 2 days, then bring to a simmer and continue with the noodles and ricotta when you’re ready to eat. - Refrigerator:
Store cooled soup in sealed containers for 3–4 days. It will thicken thanks to the starch from the noodles, which many people actually prefer. - Freezer:
Freeze the broth and meat mixture without noodles for best texture, up to 3 months. Thaw in the fridge, reheat, then add noodles and simmer until tender. - Reheating:
Warm gently on the stove with a splash of broth or water. Reheat individual bowls in the microwave in short intervals, stirring between bursts.
How to Lighten / Make It Creamy
To keep it lighter:
- Use all ground chicken or turkey, or all rotisserie chicken.
- Choose part-skim ricotta or reduce the amount you swirl into each bowl.
- Add extra veg (spinach, kale, zucchini, mushrooms) to stretch the servings.
To go creamier:
- Stir some of the ricotta mixture straight into the pot at the end.
- Or add ½–1 cup cream or evaporated milk off the heat; don’t boil once the dairy is in.
- For a super velvety texture, blend a scoop of soup (without noodles) and stir it back in.
Toppings, Garnishes & Finishes
Dress your lasagna soup like you would a pan of lasagna:
- Crunch: Garlic croutons, toasted breadcrumbs, or a torn piece of toasted bread on top.
- Fresh: Basil, parsley, or a handful of arugula scattered over each bowl.
- Tang/Heat: A squeeze of lemon, dash of vinegar, chili flakes, or a drizzle of chili oil.
A small finish right before serving makes this feel restaurant-level with almost no extra effort.
Sides & Pairings
- Bread: Garlic bread, cheesy breadsticks, or store-bought rolls warmed in the oven.
- Salad: Caesar, a chopped salad, or simple greens with tomatoes and cucumbers.
- Drinks: Sparkling water with lime, a light red wine, or a crisp white if you’re pairing with a special dinner.
This is already hearty, so sides can stay simple.
If you’re planning your next cozy menu, add this dish to your rotation of cold-weather soup recipes for guaranteed comfort.
Scaling the Recipe
- Double batch:
Use a large Dutch oven (7–8 quarts). Double everything and cook noodles until just al dente so they don’t over-soften when reheated later. - Half batch:
Halve all ingredients and use a smaller pot. Keep an eye on the noodles; they may cook faster. - Batch cooking:
If you’re planning to freeze, keep noodles separate and cook fresh when reheating the base.
Nutrition & Dietary Notes
Without specific macros, here’s the general picture:
- High in protein thanks to meat and ricotta.
- Contains carbs from pasta and some fiber from tomatoes and any added veggies.
- To go lighter, lean on chicken, turkey, and extra vegetables.
Use gluten-free lasagna noodles and dairy-free cheese alternatives if you need to adjust for allergies.
Troubleshooting
- Soup too thick?
Stir in more broth or a splash of water until it loosens to your liking. - Soup too thin?
Simmer uncovered a few extra minutes or stir in more ricotta or parmesan to thicken. - Under-seasoned?
Add a pinch of salt, then more Italian seasoning and a bit of red pepper. Fresh basil also wakes it up. - Noodles mushy?
Next time, cook 1–2 minutes less and let carryover heat finish them. For now, add a handful of fresh spinach or kale for extra texture.
FAQs
Can I use frozen or precooked meat?
Yes, browned ground beef or chicken from your freezer works well. Warm it with the onions and seasonings before adding marinara and broth.
Can I swap in tortellini instead of lasagna noodles?
Absolutely. That’s an easy way to channel tortellini soup recipes—just cook them according to package time right in the broth.
What’s the best way to make it dairy-free?
Skip the ricotta topping and finish bowls with good olive oil, fresh herbs, and a sprinkle of nutritional yeast if you like a cheesy note.
How long does lasagna soup keep?
Three to four days in the fridge, up to three months in the freezer if you freeze the base without noodles.
Can I cook the noodles separately?
Yes. Boil them in salted water, then add to each bowl as you serve. This is helpful if you know you’ll have lots of leftovers.
Variations
- Herby Lemon Lasagna Soup:
Finish with lemon zest and juice plus fresh dill or extra parsley. - Smoky Spiced Lasagna Soup:
Add smoked paprika and a pinch of chili flakes during the browning stage. - Extra Cheesy Lasagna Soup:
Stir shredded mozzarella into the hot soup and add an extra sprinkle on top of each bowl.
Chef Notes / Test Kitchen Tips
The lasagna soup trend became popular because it delivers maximum payoff for minimal effort: one pot, jarred marinara, and broken noodles. The details that matter most are browning the meat properly, using enough broth so the noodles have room to move, and salting in layers instead of all at once at the end.
If you like a thicker, stew-like texture, let the soup rest 10–15 minutes before serving. For a looser, more broth-forward bowl, serve right after the noodles hit al dente.
Conclusion
Lasagna Soup gives you all the cozy, cheesy satisfaction of lasagna in a format that actually makes sense on a Tuesday night. It’s quick, forgiving, and incredibly easy to repurpose into healthy lasagna soup or chicken lasagna soup variations as you go. Keep a jar of marinara, some broth, and lasagna noodles in the pantry, save this recipe to your easy fall soup recipes list, and you’ll always have a reliable, one-pot dinner ready when life gets busy.
