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This cozy one-pot lasagna soup brings all the flavor of the classic baked dish without the layering or long bake time. Rich tomato broth, tender noodles, a hint of chili, and a creamy ricotta-Parmesan topping make it perfect for busy nights.
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Course: Main, Soup
Cuisine: Italian-American
Calories: 475
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 0.5–1 tsp crushed red pepper flakes
  • 1 28-oz can crushed tomatoes
  • 4 cups low-sodium chicken broth
  • 0.75–1 cup heavy cream, to taste
  • 8–10 lasagna noodles, broken
  • 0.5 cup chopped basil
  • 1 cup whole-milk ricotta
  • 0.5 cup shredded mozzarella
  • 0.5 cup finely grated Parmesan
  • Kosher salt and black pepper, to taste
  • 1–2 cups chopped cooked chicken (optional)
  • 2 cups baby spinach (optional)

Equipment

  • large Dutch oven or heavy pot
  • ladle
  • tasting spoon

Method
 

  1. Warm olive oil in a large pot over medium heat. Add diced onion and a pinch of salt; cook until translucent, about 5 minutes. Stir in garlic and cook for 30 seconds.
  2. Add tomato paste and red pepper flakes. Cook 2–3 minutes, stirring, until paste darkens and becomes fragrant.
  3. Pour in crushed tomatoes and broth. Bring to a gentle boil, then reduce heat and simmer for 8–10 minutes to develop flavor.
  4. Stir in the cream. Add broken lasagna noodles and simmer 8–10 minutes, stirring occasionally to prevent sticking, until al dente.
  5. Stir in chopped basil and optional spinach; simmer 1 minute. Taste and season with salt and pepper.
  6. Ladle soup into bowls. Top with a dollop of ricotta, a sprinkle of mozzarella, and grated Parmesan. Serve warm.

Nutrition

Calories: 475kcalCarbohydrates: 35gProtein: 18gFat: 29gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 840mgPotassium: 540mgFiber: 3gSugar: 7gVitamin A: 1150IUVitamin C: 12mgCalcium: 320mgIron: 2.8mg

Notes

To lighten it, use half-and-half or a dairy-free alternative. For added greens, stir in spinach or kale at the end. Use low-sodium broth to better control salt. Leftovers thicken — reheat with broth. To freeze, make the tomato base and add cream/noodles fresh when serving.

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