Easy Creamy Lasagna Soup
A cozy, one-pot lasagna soup made with ground meat, rich tomato broth, tender noodles, and a creamy ricotta and Parmesan finish. All the flavors of classic lasagna with a fraction of the effort!
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 pound ground pork
- Salt and black pepper, to taste
- 1 onion, diced
- 1 large carrot, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 cup dry white wine, optional
- 1 can (28-ounce) crushed tomatoes
- 6 cups chicken or beef broth, plus more as needed
- 1 teaspoon Italian seasoning
- Parmesan rind, optional
- 10 ounces mafaldine or lasagna noodles, broken into 2–3 inch pieces
- 1/4 to 1/2 cup heavy cream, optional
- 1/3 cup grated Parmesan cheese
Ricotta Topping:
- 1 cup ricotta cheese
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan
- Pinch of salt
- Black pepper, to taste
- Fresh basil, for serving
Instructions
- Heat the olive oil in a large Dutch oven or soup pot, over medium heat. Add the ground beef and pork and cook until browned, breaking it up with a spoon as it cooks. If there is excess grease in the pot, carefully spoon off or drain most of it. Season with salt and pepper. Transfer to a plate and set aside.
- In the same pot, add the onion, carrot, and celery. Cook, stirring occasionally, until softened and lightly caramelized. Don’t rush this step, if you can - it builds a ton of flavor. Stir in the garlic and cook for another minute, just until fragrant. Season to taste.
- Add the tomato paste and cook for about a minute, stirring often so it doesn't burn, until it darkens slightly and coats the vegetables.
- If using, pour in the white wine, scraping any browned bits from the bottom of the pot, and let it simmer for 2 to 3 minutes, or until slightly reduced.
- Add the crushed tomatoes, broth, Italian seasoning, and Parmesan rind, if using. Return the browned meat to the pot, stir to combine and bring to a boil. Once boiling, lower the heat to a gentle simmer.
- Let the soup simmer, partially covered, for 15 to 20 minutes so the flavors can meld and the broth can develop.
- Stir in the mafaldine or broken lasagna noodles and cook, stirring often, until almost al dente, about 1 to 2 minutes less than what the package says.
- Stir in the heavy cream, if using, and the grated Parmesan until the soup is creamy and well combined. If you prefer a more brothy soup, add a splash more broth until it reaches your desired consistency. Taste and adjust seasoning as needed.
- In a small bowl, stir together the ricotta, mozzarella, Parmesan, a pinch of salt, and black pepper to taste until well combined.
- Ladle the soup into bowls, then top each serving with a generous dollop or two of the ricotta mixture and a sprinkle of fresh basil. Serve hot.
Notes
- Servings: This recipe makes about 6 hearty servings, or up to 8 smaller portions.
- Pasta tip: Cook the pasta just shy of al dente as it will continue to soften in the hot soup.
- Consistency: The soup will thicken as it sits since the pasta absorbs liquid. Add more broth when reheating to loosen it to your liking.
- Storage & reheating: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to bring it back to the right consistency.
- Freezing: Freeze the soup without the pasta for best results, then add freshly cooked pasta when serving.
- Cream is optional: Omit for a lighter soup or use 1/4 to 1/2 cup depending on how rich and creamy you want the soup.
Nutrition
Calories: 900kcal, Carbohydrates: 55g, Protein: 49g, Fat: 52g, Saturated Fat: 23g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 20g, Trans Fat: 1g, Cholesterol: 172mg, Sodium: 1786mg, Potassium: 1192mg, Fiber: 5g, Sugar: 11g, Vitamin A: 2662IU, Vitamin C: 17mg, Calcium: 419mg, Iron: 5mg