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An extreme close-up of creamy lasagna soup in a rustic mustard yellow bowl, showing the texture of the rich tomato broth and pasta.

Lasagna Soup Recipe (The Ultimate One-Pot Comfort Meal)

This easy Lasagna Soup Recipe packs all the comforting flavors of classic lasagna into a simple, one-pot meal. A rich, savory soup perfect for a weeknight dinner, topped with a delicious ricotta cheese blend.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 people
Course: Main Course, Soup
Cuisine: American, Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb mild or hot Italian sausage
  • 1 large yellow onion finely chopped
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 28 oz crushed tomatoes one can
  • 6 cups chicken broth
  • 1 cup heavy cream
  • 2 tsp Italian seasoning
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper or to taste
  • 8 oz Mafalda pasta or broken lasagna noodles
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese divided
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • 1 Large Dutch oven or pot
  • 1 Wooden spoon
  • 1 Ladle

Method
 

  1. In a large Dutch oven or pot, cook the Italian sausage over medium-high heat until browned, breaking it apart with a spoon. Drain excess grease.
  2. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and tomato paste, and cook for another minute until fragrant.
  3. Pour in the chicken broth and crushed tomatoes. Add the Italian seasoning, salt, and pepper. Stir to combine and bring to a simmer.
  4. Reduce heat to low, cover, and let simmer for at least 15 minutes to allow the flavors to meld.
  5. Uncover, increase heat to medium, and bring back to a gentle boil. Add the Mafalda pasta and cook until al dente according to package directions.
  6. Reduce heat to low and stir in the heavy cream. Heat through gently for 1-2 minutes, ensuring it does not boil.
  7. In a small bowl, mix the ricotta, mozzarella, and half of the Parmesan cheese. Ladle the hot soup into bowls, top with a dollop of the cheese mixture, and garnish with the remaining Parmesan and fresh parsley.

Notes

For best results: Use full-fat dairy for the creamiest soup.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.