Warm up with a bowl of classic lasagna soup, including the best Italian flavors mixed with tender pasta, tomatoes, ground beef, and ricotta cheese topping.
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Table of Contents
- About Lasagna Soup
- What is lasagna soup?
- What ingredients will you need?
- Can you use a different type of pasta?
- Should you shred your own cheese?
- How to fix watery soup
- Can you make this in advance?
- How long is lasagna soup good for?
- Can this soup be frozen?
- What’s the best way to reheat soup?
- Notes & tips for this easy lasagna soup recipe
- More delicious soup recipes
- How to make one pot lasagna soup
- Recipe Details
About Lasagna Soup
Dive into the rich flavors with lasagna soup, where classic Italian layers meet the comfort of a heartwarming broth. Marrying the savory essence of tomatoes, cheeses, meats, and pasta, this bowl of comfort food transforms the traditional lasagna experience into a delightful, spoon-ready delicacy. Perfect for those moments when the soul craves an innovative twist on an age-old favorite.
What is lasagna soup?
Imagine the warm, layered goodness of lasagna but served up in a cozy, slurpable bowl! Lasagna soup is like a delightful hug for your taste buds, blending all beloved lasagna flavors – rich tomatoes, melty cheeses, savory meats, and tender pasta – into the ultimate comfort food. It’s the flavor of traditional lasagna with a twist, making every spoonful a little celebration of Italian goodness.
What ingredients will you need?
In order to cook up your own lasagna in a bowl, you’ll need the following ingredients:
- Olive Oil – Just a little bit for frying.
- Yellow onion, garlic, and ground beef – All cooked together for delicious flavor.
- Oregano, red pepper flakes, bay leaves, basil, salt, and black pepper – Classic seasonings with an Italian flair to create that authentic lasagna taste.
- Tomato paste and diced tomatoes – Because classic lasagna always needs a tomato base!
- Chicken stock – For creating this soup’s broth. You can also use beef stock instead.
- Fusilli pasta – Because if we’re going for a classic lasagna vibe then we need a complementary (and soup-friendly!) Italian pasta.
- Ricotta, Parmesan, and mozzarella – Used as a cheesy topping for the soup.
Can you use a different type of pasta?
Certainly! There are no special recipe-specific instructions regarding the pasta in this recipe (you’re to cook it per whatever it says on the package) so feel free to use whatever type or style of pasta that you’d like.
Should you shred your own cheese?
Using pre-grated cheese is extremely convenient, but it often contains some preservatives (such as potato starch) that help keep the grated cheese separated in the bag. And while this is great for grabbing a quick pinch of cheese, it will also cause the melted cheese to appear lumpy or harden faster than it normally should.
So if you’re a cheese lover like me and want the creamiest experience possible for your soup, I highly recommend shredding a block of Parmesan and a ball of mozzarella. It’s a bit more work, but the improved consistency is worth the effort.
How to fix watery soup
Depending on the brand or type of pasta you use, there’s a chance it might not absorb as much liquid as intended, leaving the soup with a texture that’s too thin; but fear not! There are a few simple ways you can fix this:
- Drain the diced tomatoes: If you know you tend to like your soups on the thicker side, plan ahead and drain the can of diced tomatoes before adding it to the recipe. You can always reserve the canned juice (or simply use more beef broth) if you change your mind and want to thin it out later.
- Reduce the soup: Allow the soup to simmer uncovered, which will cause some of the liquid to evaporate. This concentrates the flavors and thickens the broth.
- Cornstarch slurry: Mix one or two tablespoons of cornstarch or arrowroot powder with two or three tablespoons of cold water (or a bit of cooled soup broth) to create a slurry, then stir it into the soup. Let the soup simmer for a few minutes until it thickens.
- Make a roux: Make a roux by melting butter in a pan and then whisking in an equal amount of flour. Cook for a minute or two until the raw flour taste is gone, and then whisk this mixture into the soup.
- Add some cream: Add cream or half-and-half for a creamier texture and richer flavor.
Can you make this in advance?
Yes! In fact, this is the type of soup that tends to get better the longer it has to sit and marinate in the flavors.
For best results, you can prepare the soup (and the ricotta mixture) up to 24 hours in advance and store it in the refrigerator in a sealed container until ready to serve. Also be sure to store the soup, ricotta mixture, and any herb garnishes in separate containers.
How long is lasagna soup good for?
Once prepared and cooled, this soup can be stored in a sealed container in the refrigerator for up to four to six days. And for best results, plan on storing the soup and toppings (ricotta mixture, mozzarella, herbs, etc) in separate containers.
Can this soup be frozen?
Yes, you can – but with a small catch.
The lasagna soup itself can easily be frozen for later. Once prepared and cooled, just store it in a sealed container or freezer bag for up to four to six months.
But as for the ricotta topping, it’s best enjoyed fresh. Freezing isn’t recommended because ricotta can turn grainy after thawing and this change in texture might not sit well with many. So, for optimal taste and texture, whip up just enough to last you three to four days.
What’s the best way to reheat soup?
To successfully enjoy your soup leftovers, follow these steps:
- If the soup is frozen, allow it to thaw in the refrigerator for eight hours or ideally overnight. You can also speed up the thawing process by submerging the soup-filled container or bag in warm water for about an hour – just be sure that the package is tightly sealed and won’t leak.
- On the stovetop: Add the soup to a saucepan or large pot and warm over medium heat until the desired temperature is reached.
- In the microwave: Heat in the microwave for 1-minute intervals, stirring in between, until the desired temperature is reached.
- In a slow cooker: Pour the soup into the slow cooker. Set to LOW for 1 hour or HIGH for 15-30 minutes. If the soup isn’t adequately heated, stir and continue heating using the same settings. Repeat as needed until the soup reaches your desired temperature.
Notes & tips for this easy lasagna soup recipe
- This recipe calls for a Dutch oven for size and even cooking, but feel free to use any type of stockpot that will hold all of the ingredients.
- Let the soup sit a bit before serving. This will help the flavors meld while the soup lowers to a ready-to-eat temperature.
- You can substitute the ground beef for an equal portion of ground turkey. ground chicken, or ground pork.
- If at any point the soup appears too thick, thin it out with more chicken stock or water.
More delicious soup recipes
How to make one pot lasagna soup
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – In a Dutch oven on medium heat, heat the olive oil. Toss in the chopped yellow onions, stirring them around until they’re soft and fragrant. Stir in the garlic and let it cook for a minute.
Step 2 – Add the ground beef and crumble it up until it’s beautifully browned. If you’re not into that extra grease, feel free to drain or dab it away.
Step 3 – Next, sprinkle in the oregano and red pepper flakes, stirring them in for about a minute to get everything acquainted. Mix the tomato paste in until has coated the rest of the ingredients. Keep it going for 3-5 minutes, watching that lovely tomato red turn a deep, rusty brown.
Step 4 – Pour in the chicken stock and diced tomatoes, throw in the bay leaves, and then season with some salt and pepper.
Step 5 – Simmer it all, stirring here and there, for about 20 minutes. And oh! Don’t forget to fish out those bay leaves when you’re done.
Step 6 – Add the fusilli directly to the soup, letting it cook for however long it says on the pasta’s packaging to become al dente.
Step 7 – Pull the Dutch oven off the heat and stir in the fresh basil.
Step 8 – While the soup cools slightly, grab a bowl and mix up the creamy ricotta with the Parmesan, a pinch of salt, and a dash of pepper until it’s dreamy smooth.
Step 9 – Ladle the soup into serving bowls and garnish the tops with a dollop of ricotta mixture and a sprinkling of mozzarella cheese. Garnish with more fresh basil if you’d like, too.
Step 10 – Serve and enjoy!
- 1 tablespoon olive oil
- 2 cups chopped yellow onion
- 2 teaspoons fresh minced garlic
- 2 pounds ground beef
- 1 1/2 tablespoon fresh chopped oregano
- 1/2 teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 6 cups chicken stock
- 28 ounces diced tomatoes, undrained
- 1 pinch salt, to taste
- 1 pinch black pepper, to taste
- 10 ounces fusilli pasta
- 1/2 cup fresh chopped basil, plus more for garnish (optional)
For the Lasagna Soup
- In a Dutch oven over medium heat, warm olive oil. Add yellow onion and cook, stirring frequently, until soft, about 3 minutes. Add garlic and cook for 1 more minute.1 tablespoon olive oil, 2 cups chopped yellow onion, 2 teaspoons fresh minced garlic
- Add ground beef to pot, then cook and crumble until no longer pink. If desired, drain or sop up excess grease2 pounds ground beef
- Add oregano and crushed red pepper flakes. Cook for 1 minute, stirring frequently.1 1/2 tablespoon fresh chopped oregano, 1/2 teaspoon red pepper flakes
- Add tomato paste and stir until thoroughly mixed. Cook for another 3-5 minutes or until red hue of tomato paste turns a rusty brown color.2 tablespoons tomato paste
- Stir in chicken stock, diced tomatoes, bay leaves, salt, and pepper.6 cups chicken stock, 28 ounces diced tomatoes, 2 bay leaves, 1 pinch salt, 1 pinch black pepper
- Bring to a simmer and allow to cook uncovered, stirring occasionally, for 20 minutes. Once cooked, remove bay leaves from soup
- Add fusilli pasta directly to soup and cook per package directions until al dente, typically 10-12 minutes.10 ounces fusilli pasta
- Remove saucepan from heat. Add chopped basil and stir well.1/2 cup fresh chopped basil
For the Cheese Topping
- In a medium bowl, mix together ricotta, Parmesan cheese, salt, and pepper until smooth.8 ounces ricotta cheese, 1/2 cup shredded Parmesan cheese, 1/4 teaspoon salt, 1 pinch black pepper
Putting it all Together
- When assembling soup for serving, add a dollop of ricotta mixture into each bowl. Garnish top with mozzarella cheese and more fresh basil (optional).2 cups shredded mozzarella cheese
- Serve immediately.
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.