Easy Lasagna Soup (One-Pan, Cheese-Crusted, 50 Minutes)

Quick Facts

Time: 50 minutes • Yield: 6 bowls • Skill: Easy • Method: One-pot stove + air fryer finish • Diet tags: Weeknight-friendly, flexible

Looking for more cozy, bubbly-topped bowls? Browse our Lasagna Soup Recipes next.

Introduction

Lasagna Soup solves the eternal dinner dilemma: you want the nostalgic flavors of layered lasagna, but not the time it takes. Here, you get a rich tomato base, al dente noodles, and a creamy ricotta-mozzarella swirl—then we send each bowl into the air fryer for a fast, golden crust that looks (and tastes) like it came from a restaurant. The result is cozy and reliable enough for weeknights, with a finish dramatic enough for guests.

The flavor profile balances savory tomato, mild dairy sweetness, and herbs, while the texture lands between broth and sauce so it clings to noodles and feels luxurious. It’s ideal for families, batch lunchers, and anyone craving hearty comfort with clear timing and minimal cleanup. Once you learn the air-fryer crust trick, you’ll use it on other soups and pastas too—fast, consistent, and seriously satisfying.

Why You’ll Love It

• Weeknight-easy: clear steps, manageable 50-minute total time.
• Flexible: swap proteins and noodles without losing the vibe.
• Balanced flavor: tomato brightness + creamy cheese + herby depth.
• Great leftovers: holds up, thickens slightly, reheats smoothly.

All the cozy flavor of layered lasagna in a one-pot, weeknight-friendly soup—with a genius air-fried ricotta crust that brings a golden, cheesy finish to every bowl.

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Course: Soup

Cuisine: Italian-American

Calories: 480

Ingredients Equipment Method Nutrition Notes

Ingredients

  

• 1 Tbsp olive oil
• 1 lb ground beef or lean ground turkey
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 tsp Italian seasoning (or oregano)
• 0.25 tsp red pepper flakes (optional)
• 3 Tbsp tomato paste
• 28 oz can crushed tomatoes
• 6 cups low-sodium chicken broth
• 1 bay leaf
• 0.33 cup fresh basil, torn
• 8 oz pasta (broken lasagna sheets or short shapes)
• 0.25 cup heavy cream
• 1 cup shredded mozzarella
• 1 cup whole-milk ricotta
• 0.5 cup grated Parmesan
• 0.5 tsp kosher salt
• 0.25 tsp black pepper

Equipment

• Dutch oven or deep pot
• mixing spoon
• air-fryer-safe bowls Stoneware or metal inserts
• Small mixing bowl
• tray or small sheet pan To shuttle bowls in/out of air fryer

Method

 

1. In a Dutch oven or deep pot, heat olive oil over medium-high heat. Add ground beef or turkey and cook for 4–5 minutes, breaking it up until browned.
2. Add onion and ½ tsp salt. Cook 2–3 minutes until softened. Stir in garlic, Italian seasoning, and red pepper flakes; cook for 30 seconds.
3. Stir in tomato paste and cook 1 minute. Add crushed tomatoes, chicken broth, bay leaf, and torn basil. Bring to a boil, then reduce to simmer.
4. Add pasta and simmer 12–15 minutes until al dente, stirring occasionally.
5. Remove bay leaf. Stir in heavy cream and mozzarella until fully melted and smooth. Taste and adjust seasoning.
6. Mix ricotta, Parmesan, salt, and pepper in a small bowl.
7. Ladle soup into heatproof air-fryer-safe bowls. Top each with 2–3 tablespoons of ricotta mixture. Air fry at 400°F (200°C) for 2–4 minutes until golden and bubbly. Watch closely.
8. Top with more basil and cracked black pepper. Serve hot.

Nutrition

Calories: 480kcalCarbohydrates: 32gProtein: 30gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 95mgSodium: 740mgPotassium: 680mgFiber: 3gSugar: 7gVitamin A: 780IUVitamin C: 14mgCalcium: 360mgIron: 3.2mg

Notes

Make it ahead by mixing the ricotta topping and prepping aromatics in advance. Freeze the soup base without pasta for up to 3 months. To reheat, add a splash of broth and briefly re-crust in the air fryer. For a lighter version, use turkey and add extra veg like spinach or zucchini.

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Ingredients

• 1 Tbsp olive oil
• 1 lb ground beef or lean ground turkey
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 tsp Italian seasoning (or oregano)
• ¼ tsp red pepper flakes (optional)
• 3 Tbsp tomato paste
• 1 (28 oz) can crushed tomatoes
• 6 cups low-sodium chicken broth
• 1 bay leaf
• ⅓ cup fresh basil, torn
• 8 oz pasta (broken lasagna sheets or mafalda/short shapes)
• ¼ cup heavy cream
• 1 cup shredded mozzarella

Ricotta crust:

• 1 cup whole-milk ricotta
• ½ cup grated Parmesan
• ½ tsp kosher salt
• ¼ tsp black pepper

What each ingredient does (quick):
Oil: sear; Meat: umami backbone; Onion/garlic: aromatics; Italian seasoning: herby structure; Tomato paste: richness; Crushed tomatoes: body; Broth: volume; Bay/basil: layers; Pasta: bite; Cream: silk; Mozzarella: stretch; Ricotta/Parmesan: luscious, tangy crust.

Pro tip: low-sodium broth = better control at the end.

Substitutions & Swaps

• Aromatics: add diced carrots or mushrooms.
• Protein: ground chicken or turkey sausage.
• Veg: spinach or zucchini stirred in at the end.
• Starch: any short pasta works; adjust time to al dente.
• Dairy: cottage cheese can sub for part of ricotta; lactose-free mozzarella if needed.
• Diet: use gluten-free pasta and confirm labels on broth/cheese.

Equipment Notes

Dutch oven or deep pot; air-fryer-safe bowls (stoneware or metal inserts). A small sheet or tray helps shuttle bowls in and out of the fryer. If your basket is compact, finish bowls in batches; they crust quickly.

Step-by-Step

1. Brown meat: Medium-high heat; cook 4–5 minutes until browned.
2. Aromatics & spices: Add onion + ½ tsp salt; cook 2–3 minutes. Add garlic, Italian seasoning, red pepper; cook 30 seconds.
3. Tomato base: Stir in tomato paste; cook 1 minute. Add crushed tomatoes, broth, bay leaf, basil. Bring to a boil; reduce to a steady simmer.
4. Pasta: Add pasta; simmer 12–15 minutes, stirring occasionally.
5. Enrich: Remove bay leaf. Stir in cream and mozzarella until silky; taste and adjust.
6. Ricotta mix: Stir ricotta, Parmesan, salt, and pepper together.
7. Air-fryer crust: Portion soup into heatproof bowls; add 2–3 Tbsp ricotta mixture. Air fry 400°F/200°C for 2–4 minutes until tops are golden and bubbling (watch closely). Broiler is a traditional alternative; the air fryer achieves the same bubbly finish fast.
8. Serve: Basil on top; crack black pepper.

Doneness cues: deeply golden top, visible bubbling, edges just set; pasta tender.

Cooking ahead this week? Dive into the rest of our Soup Recipes for simple, reliable favorites.

Make-Ahead, Storage & Reheating

• Make-ahead: mix ricotta topping and chop aromatics up to 2 days ahead.
• Fridge: 3–4 days; add a splash of broth when reheating.
• Freeze: best without pasta; freeze base up to 3 months; add freshly cooked pasta after thawing.
• Reheat: stovetop over medium with splash of liquid; re-crust in air fryer 1–2 minutes.

How to Lighten / Make It Creamy

• Lighten: use turkey, swap part of ricotta with cottage cheese, and add extra veg.
• Creamy: blend a ladle of soup and stir back in, or whisk in a bit more cream off heat. Temper yogurt if using to avoid curdling.

Toppings, Garnishes & Finishes

Crunchy croutons or toasted breadcrumbs; basil or parsley for freshness; a squeeze of lemon or a dash of chili flakes for lift. A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Garlic bread or a baguette, lemony green salad, or roasted green beans. Sparkling water with citrus is a perfect reset between bites.

Scaling the Recipe

Double it in a larger pot and air-fry in batches; keep pasta al dente to prevent sogginess. Halve cleanly and reduce pasta by the same ratio, checking a minute early.

Nutrition & Dietary Notes

Protein-rich and satisfying; contains gluten/dairy (easy swaps above). Basil and tomatoes add freshness and brightness.

Troubleshooting

• Not enough flavor? Salt lightly, add a squeeze of lemon, and a bit more Parmesan on top.
• Too thick? Add broth to loosen.
• Too thin? Simmer 3–5 minutes uncovered.
• Top not browning? Move bowls closer to the element or add 30–60 seconds.

FAQs

Frozen/precut ok? Yes—frozen onion blend works and saves time.
Best swaps? Turkey or chicken, mafalda or bow ties.
Keep from drying out? Reserve a cup of hot broth to revive leftovers.
DF/GF? Use dairy-free cheeses and gluten-free pasta; check labels.
How long does it keep? 3–4 days in the fridge; base freezes 3 months.

Variations

• Spinach & Herb: stir in a few cups of baby spinach at the end.
• Chipotle Heat: add minced chipotle and finish with lime.
• Extra-Parmesan: fold in more Parmesan and a touch of cream.

Chef Notes / Test Kitchen Tips

Pull pasta al dente—hot broth continues cooking it. The top browns fast; keep eyes on it. Salt in small stages, especially after adding cheese and cream. Bowls should be heatproof and fit comfortably in your air fryer basket.

Conclusion

A bowl that eats like a hug: nostalgic lasagna flavors, rich creamy body, and a golden cheese crust you can make in minutes. Stash leftovers, refresh with a splash of broth, and re-crust for lunch. Spoon, smile, repeat.