difficulty
Beginner
Servings
4 servings
Prep time
15 min
Cooking time
35 min
Calories
480 kcal
There’s something incredibly good about a bowl of lasagna soup. It takes everything I love about a traditional lasagna, the rich tomato flavor, tender pasta, creamy cheese and turns it into an easy, delicious meal that’s perfect for busy days.
I especially love serving it with a generous spoonful of ricotta on top. It slowly melts into the soup, making every bite rich, creamy, and packed with classic Italian-inspired flavor.
Why You’ll Love This Lasagna Soup
This lasagna soup is everything you love about classic lasagna in a simpler form. The rich tomato broth, tender pasta, and creamy ricotta create the perfect comfort food combination, while the one-pot preparation makes it easy enough for any night of the week. It’s hearty, satisfying, family-friendly, and packed with flavor in every spoonful.
Ingredients
- Soup:
- 2 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 250 g mushrooms, sliced
- 2 tbsp tomato paste
- 800 g crushed tomatoes
- 1 liter vegetable broth
- 1 tsp Italian seasoning
- ½ tsp chili flakes
- 200 g lasagna sheets, broken into pieces
- 3 handfuls spinach
- Salt and black pepper
- Ricotta Topping:
- 250 g ricotta
- 50 g parmesan, finely grated
- Pinch of salt
- Black pepper
- To Finish:
- Fresh basil
- Extra parmesan
- Olive oil
Instructions
- Heat the olive oil in a large pot and sauté the onion until softened.
- Add the garlic and mushrooms and cook until lightly browned.
- Stir in the tomato paste and cook for 1 minute.
- Add the crushed tomatoes, broth, Italian seasoning, and chili flakes.
- Bring to a simmer and cook for 15 minutes.
- Add the broken lasagna sheets and cook until tender.
- Stir in the spinach and cook until wilted.
- Mix the ricotta, parmesan, salt, and pepper in a small bowl.
- Ladle the soup into bowls and top with a large spoonful of ricotta.
- Finish with basil, olive oil, and extra parmesan.
Nutrition per serving
- Protein: ~22 g
- Fat: ~22 g
- Carbohydrates : ~48 g
- Fiber: ~7 g
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Tips For The Best Lasagna Soup
- Break the lasagna sheets into uneven pieces for a more rustic, homemade look and texture.
- I like to add the ricotta just before serving rather than stirring it into the pot—it creates those creamy pockets that make the soup feel like real lasagna.
- Don’t overcook the pasta, as it will continue to soften in the hot broth.
- If the soup thickens too much, simply add a splash of vegetable broth before serving.
- Fresh basil added at the end makes a huge difference and brightens all the rich flavors.
- I usually make a little extra because the leftovers are just as delicious the next day.
Variations
- White Lasagna Soup – Skip the tomatoes and use a creamy garlic parmesan broth instead.
- Burrata Version – Replace the ricotta with torn burrata for an extra creamy finish.
- Spicy Version – Add chili flakes or a spoonful of chili crisp.
- Extra Veggie Version – Add zucchini, kale, or roasted peppers.
- Pesto Version – Swirl a spoonful of basil pesto into each bowl before serving.
- Mushroom Lover’s Version – Double the mushrooms for even more savory flavor.
FAQ
Lasagna soup is a one-pot meal inspired by traditional lasagna. It combines a rich tomato broth, pasta, vegetables, and creamy cheese into a cozy soup that’s much easier to prepare than a layered lasagna.
Yes! The combination of tomatoes, Italian herbs, pasta, parmesan, and ricotta creates many of the same flavors you would find in a classic lasagna.
Yes, but for the best texture, freeze the soup before adding the pasta. Cook fresh pasta when reheating.
Definitely. Mafaldine, broken lasagna sheets, bow ties, fusilli, or even small shells work well.
Yes. White beans, lentils, chickpeas, or a vegetarian meat substitute are great additions.
Recipe by vino
I love this recipe because it gives me all the comfort of a homemade lasagna without the extra work. The rich tomato broth, tender pasta, and creamy ricotta create the same flavors I crave, but in a simple one-pot meal.
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