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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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