This comforting lasagna soup captures all the hearty, savory notes of a classic baked dish in a fraction of the time. By simmering noodles directly in a robust tomato and broth base, you achieve a thick, satisfying texture perfect for chilly evenings. The addition of a creamy, golden-brown ricotta topping makes each bowl feel like a decadent treat.
List of ingredients
- 1 Tbsp olive oil
- 1 lb ground beef or ground chicken (casings removed)
- 1 medium sweet onion, roughly chopped into ¼-inch pieces
- ½ tsp Kosher salt
- 3 cloves garlic, finely chopped
- 2 tsp dried oregano or Italian seasoning
- ¼ tsp crushed red pepper flakes
- 3 Tbsp tomato paste
- 1 (28oz) can crushed tomatoes
- 6 cups (48oz) low-sodium chicken broth
- 1 bay leaf
- â…“ cup loosely packed basil leaves
- 1 Parmesan rind (optional)
- 8 oz pasta noodles of your choice
- ¼ cup heavy cream
- 1 cup (4oz) shredded mozzarella cheese
- ¼ cup chopped fresh parsley or basil leaves, for serving
- Baguette (optional, for serving)
- 1 cup (8oz) whole milk ricotta cheese
- ½ cup grated Parmesan
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
step-by-step instructions
- Step: Brown the meat. Heat 1 Tbsp olive oil in a Dutch oven or large soup pot over medium-high heat. When hot, add ground meat then cook, stirring occasionally, until browned on all sides, about 4-5 minutes.
- Step: Sauté onion. Add chopped onion, then season with ½ tsp Kosher salt. Cook, stirring occasionally, until softened, about 2-3 minutes, then add 3 chopped garlic cloves. Cook 1 minute more. Stir in 2 tsp dried oregano and ¼ tsp crushed red pepper flakes.
- Step: Add liquid. Add 3 Tbsp tomato paste, then use a spatula to break it up until it dissolves. Add 1 (28oz) can crushed tomatoes, 6 cups low-sodium chicken broth, and 1 bay leaf. Stir in fresh basil leaves and Parmesan rind, if using. Bring to a boil, then reduce heat to a simmer.
- Step: Add noodles. Stir in 8oz pasta noodles, then cook for 12-15 minutes, or until the pasta is cooked to your liking. Meanwhile, make the ricotta cheese topping.
- Step: Make the ricotta cheese mixture. In a medium bowl, mix together 1 cup ricotta cheese, ½ cup grated Parmesan, remaining ½ tsp Kosher salt, and ¼ tsp black pepper. Set aside.
- Step: Finish the soup, then broil with cheese. Remove the bay leaf and Parmesan rind. Stir in ¼ cup heavy cream and 1 cup shredded mozzarella cheese to the soup until melted. Taste, adjust seasoning as needed, then spoon into serving bowls. Place individual portions of soup on a rimmed baking sheet, then dollop each with some of the ricotta cheese mixture. Place under a broiler set to high for 1-2 minutes, just until the cheese melts and turns golden brown and bubbly. Sprinkle with chopped parsley or fresh basil leaves, then serve immediately.
Refining Your Soup Texture
Managing Pasta Absorption
Pasta continues to soak up liquid even after the stove is turned off. If you are preparing this soup ahead of time or expect leftovers, consider boiling your noodles separately. Add the cooked noodles to the bowls just before ladling the hot soup over them to maintain the perfect consistency.
Achieving the Ideal Broth Thickness
The starch released by the noodles as they cook is what gives this soup its characteristic thickness. If you prefer a thinner soup, simply reduce the amount of pasta or increase the volume of broth by half a cup. Conversely, if you prefer a heartier, stew-like consistency, let the soup simmer for an extra two minutes uncovered to allow more evaporation.
Selecting the Best Pasta Shapes
Why Shape Matters in Soup
The best pasta for this recipe mimics the experience of traditional lasagna layers. Shapes like mafaldine with their ruffled edges or broken-up lasagna sheets capture the savory tomato broth beautifully in their folds. Avoid very thin or delicate pasta shapes, as they may become mushy when cooked directly in the simmering liquid.
Handling Broken Noodles
When using lasagna sheets, break them into one-inch pieces so they are easy to eat with a spoon. Ensure the pieces are roughly uniform in size to promote even cooking across the batch. If you prefer a more rustic appearance, you can use short, tubular pasta shapes like fusilli or penne, which also hold onto the broth effectively.
Enhancing the Flavor Profile
The Role of the Parmesan Rind
Adding a Parmesan rind to your soup pot during the simmering process is a classic kitchen secret for building complex flavor. The rind slowly melts into the broth, releasing a concentrated, savory umami that simply cannot be replicated by grated cheese alone. Remember to fish it out with a slotted spoon before serving.
Balancing the Acidity of Tomatoes
The acidity in canned crushed tomatoes can sometimes be quite sharp depending on the brand. If your soup tastes a bit too acidic, add a pinch of sugar or a splash more heavy cream to mellow the flavor. Always taste your soup after adding the cream and cheese, as these fats will change the final profile significantly.
Practical Serving Suggestions
Creating a Balanced Meal
Because this soup is quite rich and filling, keep your side dishes light and refreshing. A crisp garden salad tossed with a light vinaigrette provides a nice contrast to the creamy, cheesy elements of the soup. Roasted green vegetables like asparagus or broccolini are also excellent choices for adding color and fiber to the table.
Topping Options for Customization
While the ricotta topping is the star of this dish, consider offering extra toppings for your guests. A sprinkle of toasted pine nuts can add a lovely crunch, while a drizzle of high-quality extra virgin olive oil provides a bright, fruity finish. If you enjoy extra heat, a pinch of crushed red pepper or a splash of chili oil works wonders.
Storage and Reheating Advice
Proper Refrigeration Techniques
This soup stays fresh in the refrigerator for up to five days when stored in an airtight container. Because the pasta will absorb much of the liquid, the soup will thicken considerably in the fridge. You may need to add a splash of vegetable broth or water when reheating to bring it back to the desired consistency.
Freezing the Base
If you intend to freeze this meal, do so without the pasta. Prepare the soup base up until the point of adding the noodles, then let it cool completely before transferring to freezer-safe containers. When you are ready to eat, thaw the base, bring it to a boil, cook the fresh pasta directly in the soup, and proceed with the ricotta topping step.
Frequently Asked Questions
Can I make this soup in a slow cooker?
You can certainly adapt this for a slow cooker by sautéing the beef and onions in a separate pan first. Add all ingredients except the noodles and cream to the slow cooker and cook on low for 4 to 6 hours. Add the pasta during the final 30 minutes of cooking, and stir in the cream and cheese right at the end.
What is a good substitute for heavy cream?
If you prefer a lighter soup, you can substitute the heavy cream with half-and-half or even whole milk mixed with a teaspoon of flour. Keep in mind that heavy cream provides the best results for a luxurious, restaurant-quality texture that balances the acidity of the tomatoes. If using milk, stir it in slowly at the end to prevent curdling.
How do I prevent the cheese from burning under the broiler?
Broilers vary significantly in intensity, so staying vigilant is essential. Place your broiler rack at least six inches away from the heat source and set a timer for one minute to start. It is better to check the progress frequently than to risk scorching the delicate ricotta and Parmesan topping.
Troubleshooting Common Issues
Why is my soup too thin?
A thin soup usually happens when the pasta is cooked in too much liquid or for too little time. You can thicken the soup by mashing a few cooked noodles against the side of the pot to release extra starch or by simmering it uncovered for a few additional minutes. Always ensure you are using a standard 28-ounce can of tomatoes, as smaller sizes will result in a much thinner liquid base.
What if the ricotta topping does not brown?
If your ricotta mixture stays pale even after a few minutes under the broiler, check the fat content of your dairy. Using full-fat ricotta and a high-quality aged Parmesan is key for proper browning. If you still struggle, a light dusting of extra grated cheese over the top of the ricotta dollop right before broiling will provide a better surface for caramelization.
Print
Cozy, One-Pot Lasagna Soup with Ricotta Cheese
- Total Time: PT50M
- Yield: 6 servings 1x
- Diet: High Protein
Description
Lasagna is a beloved Italian classic, but if you’re looking for a quicker way to enjoy those same flavors, look no further than stovetop lasagna soup! This cozy dish captures the essence of traditional lasagna while still being incredibly easy to make. Ideal for chilly evenings! Bonus: my kids enjoy making this with me — it’s family-friendly and not too fussy!
Ingredients
- 1 Tbsp olive oil
- 1 lb ground beef or ground chicken (casings removed)
- 1 medium sweet onion, roughly chopped into ¼-inch pieces
- ½ tsp Kosher salt
- 3 cloves garlic, finely chopped
- 2 tsp dried oregano or Italian seasoning
- ¼ tsp crushed red pepper flakes
- 3 Tbsp tomato paste
- 1 (28oz) can crushed tomatoes
- 6 cups (48oz) low-sodium chicken broth
- 1 bay leaf
- â…“ cup loosely packed basil leaves
- 1 Parmesan rind (optional)
- 8 oz pasta noodles of your choice
- ¼ cup heavy cream
- 1 cup (4oz) shredded mozzarella cheese
- ¼ cup chopped fresh parsley or basil leaves, for serving
- Baguette (optional, for serving)
- 1 cup (8oz) whole milk ricotta cheese
- ½ cup grated Parmesan
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
Instructions
- Step: Brown the meat. Heat 1 Tbsp olive oil in a Dutch oven or large soup pot over medium-high heat. When hot, add ground meat then cook, stirring occasionally, until browned on all sides, about 4-5 minutes.
- Step: Sauté onion. Add chopped onion, then season with ½ tsp Kosher salt. Cook, stirring occasionally, until softened, about 2-3 minutes, then add 3 chopped garlic cloves. Cook 1 minute more. Stir in 2 tsp dried oregano and ¼ tsp crushed red pepper flakes.
- Step: Add liquid. Add 3 Tbsp tomato paste, then use a spatula to break it up until it dissolves. Add 1 (28oz) can crushed tomatoes, 6 cups low-sodium chicken broth, and 1 bay leaf. Stir in fresh basil leaves and Parmesan rind, if using. Bring to a boil, then reduce heat to a simmer.
- Step: Add noodles. Stir in 8oz pasta noodles, then cook for 12-15 minutes, or until the pasta is cooked to your liking. Meanwhile, make the ricotta cheese topping.
- Step: Make the ricotta cheese mixture. In a medium bowl, mix together 1 cup ricotta cheese, ½ cup grated Parmesan, remaining ½ tsp Kosher salt, and ¼ tsp black pepper. Set aside.
- Step: Finish the soup, then broil with cheese. Remove the bay leaf and Parmesan rind. Stir in ¼ cup heavy cream and 1 cup shredded mozzarella cheese to the soup until melted. Taste, adjust seasoning as needed, then spoon into serving bowls. Place individual portions of soup on a rimmed baking sheet, then dollop each with some of the ricotta cheese mixture. Place under a broiler set to high for 1-2 minutes, just until the cheese melts and turns golden brown and bubbly. Sprinkle with chopped parsley or fresh basil leaves, then serve immediately.
Notes
Pasta tip: If not serving right away, cook pasta separately and add just before serving. Reduce broth by 1 cup. Storage: Refrigerate leftovers up to 3–5 days. Freezing: Freeze soup without pasta for up to 3 months. Thaw, reheat, then add freshly cooked pasta and ricotta before serving.
- Prep Time: PT15M
- Cook Time: PT35M
- Category: Dinner
- Method: Stovetop
- Cuisine: American, Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 677 kcal
- Sugar: 6 g
- Sodium: 1014 mg
- Fat: 39 g
- Saturated Fat: 19 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 124 mg