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This one-pot lasagna soup turns classic comfort into a slurpable, weeknight-friendly dish. Packed with tender noodles, seasoned beef, rich marinara, and topped with melty burrata and chili crisp — it’s easy, satisfying, and ready in under an hour.
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Course: Main Course, Soup
Cuisine: Italian-American
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 Tbsp olive oil
  • 1 lb lean ground beef (or chicken sausage)
  • 1 medium onion, finely diced
  • 4–5 garlic cloves, minced
  • 2 Tbsp tomato paste
  • 24 oz marinara sauce
  • 6–7 cups low-sodium chicken broth
  • 1 tsp kosher salt, plus more to taste
  • 0.5 tsp black pepper
  • 1 tsp dried Italian seasoning
  • 1 pinch red pepper flakes (optional)
  • 10 lasagna noodles, broken into 1–2 inch pieces
  • 1/3 cup finely grated Parmesan
  • 4 oz shredded mozzarella
  • 1 ball burrata, room temperature
  • 1–2 tsp chili crisp
  • Fresh basil, thinly sliced (for garnish)

Equipment

  • Dutch oven (5–6 qt)
  • ladle
  • Microplane (for cheese)

Method
 

  1. Heat olive oil in a large Dutch oven over medium-high heat. Brown the ground beef until well-caramelized. Season with salt and pepper.
  2. Add the diced onion and cook until translucent. Stir in minced garlic and cook briefly until fragrant.
  3. Stir in tomato paste and cook until darkened and rust-colored. Add marinara sauce, chicken broth, Italian seasoning, and red pepper flakes if using.
  4. Bring soup to a boil, then add broken lasagna noodles. Reduce to a lively simmer and cook, stirring often, for 15–20 minutes until pasta is al dente.
  5. Stir in Parmesan and mozzarella until fully melted and glossy. Adjust soup thickness by adding more broth as needed.
  6. Fold in fresh basil, taste, and adjust salt and pepper to preference.
  7. Ladle into bowls, top each serving with a ball of burrata, split open, and spoon chili crisp on top for a melty, spicy finish.

Nutrition

Calories: 480kcalCarbohydrates: 36gProtein: 32gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 85mgSodium: 870mgPotassium: 720mgFiber: 3gSugar: 7gVitamin A: 850IUVitamin C: 9mgCalcium: 320mgIron: 3.5mg

Notes

To make it lighter, use ground turkey, skip the mozzarella, and add spinach. For a creamy variation, stir in a splash of evaporated milk off the heat. To freeze: store the base (no noodles) for up to 3 months and add freshly cooked pasta when serving. For optimal texture, stir noodles often during cooking. Best enjoyed topped with chili crisp and burrata!

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