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A close-up macro shot of hearty lasagna soup in a rustic stoneware bowl, topped with a dollop of ricotta and fresh basil. (Lasagna Soup Recipe)

Lasagna Soup Recipe: The Ultimate Comfort Food in a Bowl

This Lasagna Soup Recipe is a rich, creamy, and hearty one-pot meal that captures all the flavors of classic lasagna without the work. A perfect weeknight dinner with ground beef, tender noodles, and a cheesy ricotta topping.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American, Italian-American
Calories: 562
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive Oil
  • 1 lb Lean Ground Beef (450g)
  • 1 Yellow Onion finely chopped
  • 4 cloves Garlic minced
  • 2 tbsp Tomato Paste (30g)
  • 28 oz Crushed Tomatoes (794g can)
  • 6 cups Chicken or Beef Broth (1.4L)
  • 2 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1/2 tsp Red Pepper Flakes or to taste
  • 8 oz Lasagna Noodles (225g) broken into bite-sized pieces
  • 5 oz Fresh Spinach (140g)
  • 1/2 cup Heavy Cream (120ml)
  • 1 cup Whole Milk Ricotta Cheese (225g)
  • 1/2 cup Grated Parmesan Cheese (50g), plus more for serving
  • 1/4 cup Fresh Basil chopped, for serving

Equipment

  • 1 Large Dutch oven or heavy-bottomed pot
  • 1 Wooden Spoon or Spatula
  • 1 Ladle

Method
 

Building the Soup
  1. Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart, until browned (5-7 minutes). Add the chopped onion and cook until soft (4-5 minutes). Stir in the minced garlic and red pepper flakes and cook for 1 minute until fragrant.
  2. Stir in the tomato paste and cook for 1 minute. Pour in the broth and scrape up any browned bits. Add crushed tomatoes, oregano, and basil. Season with salt and pepper, bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
  3. Bring the soup to a gentle boil over medium heat. Add the broken lasagna noodles and cook according to package directions until al dente (about 10-12 minutes), stirring occasionally.
  4. Reduce heat to low. Stir in the heavy cream and fresh spinach until the spinach has wilted. In a small bowl, mix the ricotta cheese and 1/2 cup Parmesan cheese.
  5. Ladle the hot soup into bowls. Top with a dollop of the ricotta mixture, a sprinkle of extra Parmesan, and fresh chopped basil.

Notes

Use Full-Fat Dairy: For the creamiest broth and ricotta topping, use whole milk ricotta and heavy cream.
Don't Overcook the Noodles: Cook them just until al dente as they will continue to soften in the hot broth.
Toast Your Spices: For an extra layer of flavor, add your dried spices with the garlic and cook for 30 seconds before adding liquids.
Taste and Adjust: Always taste your soup before serving. It might need a little more salt or spice.