Lasagna Soup — Easy, One-Pot, 35 Minutes

Quick Facts

Time: ~35 minutes • Yield: 6 bowls • Skill: Easy • Method: One-pot soup + sheet-pan garlic bread • Diet tags: Family-friendly

Introduction

Lasagna Soup puts comfort first and dishes second: a single pot for silky tomato broth, ruffly noodles, and a fluffy ricotta spoon-in—and a sheet-pan garlic bread tailored for dipping. The flavor is creamy-savory with gentle heat and herb notes, while the texture swings from slurpable broth to tender noodles and a cool ricotta melt. It’s weeknight-proof, meal-prep friendly, and ideal when you want that trending scoop-and-dip payoff without building a layered casserole.

For weeklong variety, pull ideas from Soup Recipes, and if you want more noodle-forward options, see Lasagna Soup Recipes.

Why You’ll Love It

• Weeknight-easy: minimal prep, clear timing
• Flexible: pantry-friendly swaps welcome
• Balanced flavor: bright tomato, herby warmth, creamy finish
• Great leftovers: reheats beautifully

Amanda Patel

A cozy, family-friendly soup that channels all the flavor of classic lasagna—without the layering. This one-pot wonder combines a tomato-rich broth, tender lasagna noodles, savory protein, and a creamy ricotta-Parmesan topping. Serve with sheet-pan garlic bread for the ultimate scoop-and-dip meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 bowls

Course: Main, Soup

Cuisine: Italian-American

Calories: 470

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 lb ground chicken or beef
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp Italian seasoning
• 0.5 tsp crushed red pepper (optional)
• 1 24–28 oz jar marinara or crushed tomatoes
• 4 cups low-sodium broth
• 8–10 lasagna noodles, broken into bite-size pieces
• 1 tsp sugar (if using crushed tomatoes)
• Kosher salt & black pepper, to taste
• 1 cup ricotta cheese
• 0.5 cup finely grated Parmesan cheese
• 1 pinch salt and black pepper
• 0.25 cup chopped basil or parsley
• extra Parmesan, for garnish
• 1 large baguette, halved lengthwise
• 6 tbsp softened butter
• 3 cloves garlic, grated
• 2 tbsp chopped parsley
• 1 pinch salt

Equipment

• Dutch oven
• mixing bowl
• sheet pan
• knife
• spoon
• oven

Method

 

1. In a Dutch oven, brown the ground chicken or beef with diced onion. Once browned, add garlic and cook for 30 seconds. Stir in tomato paste and cook until deepened in color.
2. Add Italian seasoning, crushed red pepper (if using), marinara or tomatoes, broth, sugar (if needed), salt, and pepper. Bring to a lively simmer.
3. Add broken lasagna noodles. Stir often initially to prevent sticking. Simmer 10–12 minutes until al dente.
4. In a small bowl, mix ricotta, Parmesan, and a pinch of salt and pepper until creamy. Set aside.
5. Preheat oven to 425°F. Mix softened butter, grated garlic, parsley, and salt. Spread on baguette halves. Bake 6–8 minutes, rotating once, until edges are crisp and centers soft.
6. Taste soup and adjust seasoning. Ladle into warm bowls, top with ricotta mixture, fresh herbs, and extra Parmesan. Serve with garlic bread.

Nutrition

Calories: 470kcalCarbohydrates: 38gProtein: 28gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 820mgPotassium: 690mgFiber: 3gSugar: 6gVitamin A: 950IUVitamin C: 10mgCalcium: 260mgIron: 3mg

Notes

Warm the bowls first to keep the ricotta melt soft. Add more broth if reheating leftovers. For a creamier version, swirl in tempered ricotta off heat. Freeze the base without noodles for best texture.

Tried this recipe?

Let us know how it was!

Ingredients

Soup Base:

• 1 lb ground chicken or beef
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp Italian seasoning
• 1/2 tsp crushed red pepper (optional)
• 1 (24–28 oz) jar marinara or crushed tomatoes
• 4 cups low-sodium broth
• 8–10 lasagna noodles, broken into bite-size pieces
• 1 tsp sugar (if using crushed tomatoes)
• Kosher salt & black pepper, to taste

Ricotta Finish:

• 1 cup ricotta
• 1/2 cup finely grated Parmesan
• Pinch salt and black pepper

Herby Lift:

• 1/4 cup chopped basil or parsley
• Extra Parmesan

Sheet-Pan Garlic Bread:

• 1 large baguette, halved lengthwise
• 6 tbsp softened butter
• 3 garlic cloves, grated
• 2 tbsp chopped parsley
• Pinch salt

What each ingredient does:
Protein: body; onion/garlic: aroma; tomato paste: savoriness; tomatoes or marinara: volume; broth: slurpable base; noodles: lasagna identity; ricotta/Parmesan: creamy finish; herbs: freshness; butter/garlic: dunk-worthy bread.

Pro tip: Warm the bowls with hot water first; hot bowls keep the ricotta cloud soft and melty longer.

Substitutions & Swaps

• Aromatics: leek or scallions for onion.
• Protein: ground turkey; or skip and add white beans for extra body.
• Pasta: mafalda corta or mini farfalle if you’re out of lasagna sheets.
• Dairy: part-skim ricotta or a spoon of plain yogurt stirred in off heat.
• Time saver: use high-quality marinara plus broth to streamline simmering.

Equipment Notes

Heavy Dutch oven equals even heat and fewer boil-overs. A rimmed 18×13-inch sheet pan crisps bread while leaving a soft center—ideal for dipping without shattering.

Step-by-Step

1. Sear & bloom: Brown protein with onion. Add garlic for 30 seconds; stir in tomato paste until it deepens in color.
2. Build the broth: Add Italian seasoning, tomatoes or marinara, broth, sugar (if needed), salt, and pepper. Bring to a lively simmer.
3. Pasta in: Add broken lasagna noodles. Stir often at first to prevent sticking. Simmer 10–12 minutes to al dente.
4. Ricotta ready: Mix ricotta, Parmesan, and a pinch of salt in a small bowl until creamy.
5. Sheet-pan garlic bread: Heat to 425°F. Mix softened butter, garlic, parsley, and salt. Spread over cut bread; bake 6–8 minutes, rotating once, until edges are crisp and centers soft—perfect for dunking.
6. Finish: Adjust seasoning. Ladle soup into warm bowls, add a generous ricotta scoop, sprinkle herbs and extra Parmesan. Visual: glossy tomato broth, ruffled noodles, creamy white dollops, green flecks.

Doneness cues: noodles just tender; bread golden at edges; soup aromatic with a light sheen.

Make-Ahead, Storage & Reheating

• Make-ahead: Brown protein and mix ricotta up to 48 hours ahead.
• Fridge: 3–4 days; add a splash of broth when reheating.
• Freeze: Freeze the soup without noodles up to 3 months; add fresh pasta when reheating, then finish with ricotta.
• Reheat: Low simmer on stove; thin with broth; add herbs at the end.

How to Lighten / Make It Creamy

• Lighten: Use lean ground poultry and add extra vegetables (zucchini, spinach).
• Creamy: Temper 1/4 cup ricotta with hot soup and swirl back in off heat for a velvety finish; avoid boiling after adding dairy.

Toppings, Garnishes & Finishes

Crunch with garlic croutons or toasted nuts; freshness with basil/parsley; tang and heat with lemon, vinegar, or chili flakes.

Sides & Pairings

The sheet-pan garlic bread is your built-in side. Add a chopped salad with lemon vinaigrette or steamed green beans. Sparkling water with citrus or a light red pairs nicely.

Scaling the Recipe

Double in an 8-qt pot; cook noodles in two waves so they don’t clump. Halve easily in a smaller pot; keep surface area similar for even reduction. Bread scales 1:1 with butter and garlic.

Nutrition & Dietary Notes

Protein-forward and satisfying; contains gluten and dairy—use GF pasta and dairy-free ricotta as needed.

Troubleshooting

• Too acidic? Add a pinch of sugar or a knob of butter.
• Flat flavor? Salt, then a pop of lemon and fresh herbs.
• Too thick? Add broth; simmer briefly.
• Noodles overdone? Cook fresh noodles separately next time and add right before serving.

FAQs

Can I use frozen/precut ingredients? Yes—pre-chopped onions and frozen spinach are great.
Best swaps? Ground turkey or chicken; any short pasta if you’re out of lasagna sheets.
Keep it from drying as leftovers? Add broth and reheat gently.
Dairy-free or gluten-free? Dairy-free ricotta and GF pasta work well.
Shelf life? 3–4 days in the fridge; freeze base without pasta up to 3 months.

Variations

• Lemony Herb: zest + juice of 1 lemon and a handful of dill/parsley at the end.
• Spicy Chipotle: a spoon of chipotle plus a drizzle of honey and squeeze of lime.
• Creamy Parmesan: whisk extra Parmesan into the ricotta and finish with a splash of evaporated milk off heat.

Chef Notes / Test Kitchen Tips

Salt in stages and always taste after you add acid—lemon or Parmesan can sharpen flavor dramatically. Keep the bread cut-side up so steam escapes and the surface stays crisp yet dip-friendly.

Conclusion

On busy nights, this Lasagna Soup brings big flavor with little fuss and a built-in dip partner thanks to the sheet-pan garlic bread. It keeps 3–4 days, so lunch is handled too. Make a pot, ladle generously, and don’t forget the swoop of ricotta.