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A bowl of creamy Italian lasagna soup garnished with herbs and cheese.

Creamy Italian Lasagna Soup

A comforting and easy one-pot soup that combines the classic flavors of lasagna into a warm and creamy bowl of goodness.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef or Italian sausage Can substitute with vegetarian sausage for a plant-based option.
  • 28 ounces crushed tomatoes
  • 4 cups chicken or vegetable broth Use vegetable broth for a vegetarian version.
For the Pasta and Cheese
  • 2 cups uncooked pasta (e.g., lasagna noodles, broken into pieces) Gluten-free pasta can be used.
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese Add more for extra cheesiness.
Seasoning
  • 2 teaspoons Italian seasoning
  • Salt and pepper to taste
  • Fresh basil for garnish (optional)

Method
 

Cooking the Soup
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and minced garlic, and cook until softened.
  3. Toss in the ground beef or sausage, cooking until nicely browned. Drain any excess fat if necessary.
  4. Stir in the crushed tomatoes, broth, Italian seasoning, salt, and pepper. Bring to a simmer.
  5. Add the uncooked pasta and cook according to package instructions until tender.
  6. Reduce the heat and stir in the ricotta, mozzarella, and Parmesan, letting the cheeses melt and integrate.
  7. Serve hot and garnish with fresh basil.

Notes

Store leftovers in the fridge for 3-4 days. Can freeze for up to 3 months. Reheat in a pot with a splash of broth if it becomes too thick.