Easy Lasagna Soup (One-Pan, 45 Minutes)

Quick Facts:
Time: 45 minutes • Yield: 6–8 bowls • Skill: Easy-moderate • Method: One-pot stovetop • Diet Tags: customizable (DF/GF options)

Craving variations? See Lasagna Soup recipes for different proteins, pastas, and spice levels.

Introduction

Lasagna Soup is the viral favorite that finally marries cozy and convenient—no layers, no bake time, just a pot and a ladle. This version leans into a slightly longer simmer for deeper flavor, then finishes with Calabrian chili oil and red pepper flakes for a bold, fragrant heat that lingers without overpowering. The broth is plush and tomato-forward, noodles keep their ruffled bite, and that big ricotta scoop melts into silky ribbons. If you’re feeding a crew, stocking lunches, or craving a budget-friendly comfort dinner with personality, this pot checks every box and fits right into Easy Dinner Recipes and Pasta Soup Recipes boards.

Why You’ll Love It

• Weeknight-easy: organized steps, make-ahead options.
• Flexible: choose turkey, chicken, or beef; swap pasta shapes.
• Balanced flavor: savory tomatoes, creamy dairy, bright basil, clean chili heat.
• Great leftovers: flavors meld and reheat like a dream.

This cozy, one-pot lasagna soup delivers all the comfort of classic lasagna without the layers or bake time. Packed with savory tomatoes, ruffly noodles, and a dollop of melty ricotta, it’s weeknight-friendly and bursting with bold, balanced flavor from Calabrian chili oil and herbs.

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Course: Dinner, Soup

Cuisine: Italian-American

Calories: 480

Ingredients Equipment Method Nutrition Notes

Ingredients

  

• 1 Tbsp olive oil
• 1/2 large white onion, chopped
• 3 cloves garlic, minced
• 1/2 lb ground turkey
• 1/2 lb chicken sausage, casings removed
• 2 Tbsp tomato paste
• 2 cans (14 oz) fire-roasted diced tomatoes
• 1 jar (24 oz) marinara sauce
• 4 cups vegetable or chicken stock (low-sodium)
• 1–2 Tbsp chopped Calabrian chiles (jarred)
• 1 tsp dried oregano
• 1 tsp dried parsley
• 8 oz mafalda or broken lasagna noodles (about 3 heaping cups)
• 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1/4 cup heavy cream
• 3/4 cup ricotta cheese
• 1/2 cup shredded mozzarella
• 1/4 cup grated parmesan
• 1 pinch garlic salt
• fresh basil, for topping
• Calabrian chili oil, for finishing
• red pepper flakes, for garnish
• extra parmesan, for serving

Equipment

• 5–6 qt Dutch oven
• wooden spoon
• ladle
• mixing bowl
• measuring cups and spoons
• microplane or peeler (for parmesan)

Method

 

1. Warm oil over medium heat in a large Dutch oven. Add onion with a pinch of salt and cook for 5 minutes until translucent. Stir in garlic and cook for 30 seconds.
2. Add ground turkey and chicken sausage to the pot. Cook until browned with crispy bits, about 5–6 minutes. Spoon off excess fat if needed.
3. Stir in tomato paste and cook for 1 minute until darker in color. Add oregano, parsley, and 1 Tbsp chopped Calabrian chiles. Stir to coat.
4. Pour in diced tomatoes, marinara sauce, and stock. Add 1/2 tsp salt and pepper. Bring to a simmer and cook for 5 minutes.
5. Stir in broken lasagna noodles and simmer for 8–10 minutes, stirring occasionally to prevent sticking. Alternatively, boil pasta separately for leftovers.
6. Reduce heat and stir in heavy cream. Taste and adjust salt and pepper as needed.
7. In a small bowl, mix ricotta, mozzarella, parmesan, and a pinch of garlic salt to make the ricotta topping.
8. Ladle soup into bowls. Add pasta if cooked separately. Top each bowl with a scoop of ricotta mix, fresh basil, a drizzle of Calabrian chili oil, red pepper flakes, and extra parmesan.

Nutrition

Calories: 480kcalCarbohydrates: 38gProtein: 30gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 870mgPotassium: 950mgFiber: 4gSugar: 9gVitamin A: 1100IUVitamin C: 16mgCalcium: 270mgIron: 3mg

Notes

For best results, cook pasta separately if planning for leftovers—this keeps the soup brothy, not stewy. Use low-sodium stock to control salt. Ricotta mix can be prepped 1–2 days in advance. For a lighter version, use half-and-half or omit cream altogether. Finish with basil and a swirl of Calabrian chili oil for extra pop.

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Ingredients

• 1 Tbsp olive oil
• 1/2 large white onion, chopped
• 3 cloves garlic, minced
• 1/2 lb ground turkey
• 1/2 lb chicken sausage, casings removed
• 2 Tbsp tomato paste
• 2 cans (14 oz each) fire-roasted diced tomatoes
• 1 jar (24 oz) marinara sauce
• 4 cups vegetable or chicken stock (low-sodium)
• 1–2 Tbsp chopped Calabrian chiles (jarred)
• 1 tsp dried oregano
• 1 tsp dried parsley
• 8 oz mafalda or broken lasagna noodles (about 3 heaping cups)
• 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1/4 cup heavy cream
• Ricotta mix: 3/4 cup ricotta, 1/2 cup shredded mozzarella, 1/4 cup grated parmesan, pinch garlic salt
• Finish: fresh basil, Calabrian chili oil, red pepper flakes, extra parmesan

What each ingredient does:
Oil: carries flavor; Onion/garlic: aromatic base; Turkey + chicken sausage: savory depth; Tomato paste: concentrates umami; Tomatoes + marinara: body and acidity; Stock: soup volume; Calabrian chiles: fruity heat; Oregano/parsley: herb lift; Pasta: signature texture; Cream: softens edges; Ricotta mix: creamy richness; Basil: freshness; Chili oil/flakes: final heat; Parmesan: salty finish.
Must-have: tomato base + pasta + ricotta finish. Flexible: protein, cream amount, herb blend.
Pro tip: Low-sodium stock makes end-seasoning effortless.

Substitutions & Swaps

• Aromatics: swap in shallots; add a celery rib for sweetness.
• Protein: all ground chicken or all lean ground beef; plant crumbles for meat-free.
• Veg add-ins: chopped spinach or zucchini in the last 5 minutes.
• Pasta: mafalda, broken lasagna sheets, or cheese tortellini for a fun twist.
• Dairy/Fats: half-and-half or evaporated milk; dairy-free ricotta if needed.
• Dietary: GF pasta + veg stock for GF; DF cheeses for dairy-free.

Want more ideas by method and season? Browse our soup recipes for stovetop, slow cooker, and make-ahead options.

Equipment Notes

Use a 5–6 qt Dutch oven. A second pot of salted water is handy if you prefer boiling pasta separately (helps leftovers stay brothy). A microplane or peeler makes elegant parmesan shavings.

Step-by-Step

1. Sauté & season: Warm oil over medium. Cook onion with a pinch of salt, 5 minutes until translucent. Stir in garlic for 30 seconds.
2. Brown meats: Add turkey and chicken sausage; cook until browned with crispy bits, 5–6 minutes. Spoon off excess fat if needed.
3. Bloom paste & spices: Stir in tomato paste; cook 1 minute until darker. Add oregano, parsley, and 1 Tbsp chopped Calabrian chiles; stir to coat.
4. Build the broth: Pour in tomatoes, marinara, and stock. Add 1/2 tsp salt and the pepper. Bring to a simmer, 5 minutes.
5. Cook the pasta your way:
   • In the soup: Stir in broken lasagna noodles; simmer 8–10 minutes, stirring so they don’t stick.
   • Separately (best for leftovers): Boil pasta in salted water 2 minutes shy of al dente; hold to add to bowls.
6. Creamy touch: Reduce heat; stir in cream. Taste and adjust salt/pepper.
7. Ricotta cloud: Mix ricotta, mozzarella, parmesan, and a pinch of garlic salt.
8. Finish with heat: Ladle soup into bowls. Add pasta if cooking separately. Top with ricotta, basil, a drizzle of Calabrian chili oil, and a pinch of red pepper flakes. Shower with parmesan and serve.

Visual cues: noodles are al dente with wavy edges; broth is deep red, glossy, and lightly creamy.

Make-Ahead, Storage & Reheating

• Make-ahead: Mix ricotta topping and chop aromatics 1–2 days ahead. You can also cook the broth base without pasta and chill.
• Fridge: 3–4 days—store pasta and broth separately to prevent absorption.
• Freeze: Up to 3 months—freeze broth only; add freshly cooked pasta when serving.
• Reheat: Gentle stovetop or microwave with a splash of stock; re-finish with basil and chili oil.

How to Lighten / Make It Creamy

• Lighten: Lean turkey, extra diced tomatoes, and half-and-half. Add white beans for protein and body.
• Extra creamy: Stir in more ricotta at the end; or blend 1 cup of soup (no noodles) until smooth and fold back in. If using yogurt, temper with warm soup before stirring in.

Toppings, Garnishes & Finishes

Crunch from garlic croutons or toasted walnuts; fresh with basil or parsley; tang from lemon zest or a tiny splash of red wine vinegar. Chili oil for heat that blooms aromatics at the surface. A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Pair with a chopped Italian salad, roasted green beans, or warm focaccia. Sparkling water with citrus keeps it bright; a light red works if you’re pouring wine.

Scaling the Recipe

Double in a wide Dutch oven so noodles cook evenly; add pasta gradually and stir often. Halve by keeping timings the same and reducing pasta proportionally. Cool large batches fast in shallow containers.

Nutrition & Dietary Notes

Protein-forward and satisfying. Contains gluten and dairy by default; choose GF pasta and dairy-free cheeses to adapt without losing the vibe.

Troubleshooting

• Too salty? Add unsalted stock, a splash of cream, or a spoon of ricotta.
• Flat flavor? Salt minimally, then brighten with basil, parmesan, and chili oil.
• Too thick? Add hot stock; simmer 1 minute.
• Soft noodles? Cook pasta separately next time and add to bowls to serve.

FAQs

Can I use frozen or precut ingredients? Yes—frozen chopped onions/garlic are fine and save time.
What proteins work best? Turkey, chicken sausage, or lean beef; plant crumbles if meat-free.
How do I keep noodles from soaking up broth? Store pasta and soup separately; combine in bowls.
Can I make this dairy-free or gluten-free? Absolutely—dairy-free ricotta and GF pasta work well.
How long does it keep and can I freeze it? 3–4 days in the fridge; freeze the broth (no pasta) up to 3 months.

Variations

• Lemony Herb: Finish with lemon zest/juice and a shower of dill and parsley.
• Spicy Chipotle: Stir in chipotle with adobo and finish with lime.
• Creamy Parmesan: Add an extra handful of parmesan and another splash of cream.

Chef Notes / Test Kitchen Tips

Salt a little early, then finish after cream and cheese go in. If you like very defined noodle texture, cook pasta separately and add to bowls, then ladle over broth; this keeps leftovers soupy, not stewy. Expect a comfortable done window of 40–48 minutes including prep.

Conclusion

When you want big comfort with a bold finish, this Easy Lasagna Soup delivers: silky tomato broth, ruffly noodles, and that spicy Calabrian halo. It’s practical for weeknights, welcoming for company, and friendly to leftovers for 3–4 days. If it hits the spot, rate it, save it, and share your bowl.