Lasagna Soup Recipe: One-Pot Meal With Ricotta and Broken Noodles

By Aquarium Guides Editorial Team · Updated November 9, 2026

Last Updated: November 9, 2026

Lasagna soup delivers everything people love about lasagna, namely seasoned meat, tomato, pasta ribbons, and creamy ricotta, in a pot that cooks on the stovetop in about 45 minutes. Instead of layering and baking, the noodles are broken up and simmered right in the broth, then topped with a dollop of herbed ricotta and mozzarella. It serves six and reheats well.

How It Compares to Baked Lasagna

There is no assembly and no oven. A single Dutch oven handles everything from browning the meat to cooking the pasta. The ricotta topping is spooned onto each bowl rather than baked between layers, so every serving gets a creamy contrast with the tomato broth. The result tastes like lasagna but is easier to scale up, portion, and serve on a weeknight.

Ingredients

Soup

• 1 tablespoon olive oil
• 1 pound (450 g) Italian sausage, casings removed (or 1/2 pound sausage and 1/2 pound ground beef)
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 can (28 ounces) crushed tomatoes
• 1 can (15 ounces) tomato sauce
• 4 cups (960 ml) low-sodium beef or chicken broth
• 2 teaspoons dried Italian seasoning
• 1 teaspoon kosher salt and 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes, optional
• 1 bay leaf
• 8 ounces (225 g) lasagna noodles or mafalda pasta, broken into 1- to 2-inch pieces
• 3 cups (90 g) baby spinach, roughly chopped, optional

Ricotta Topping

• 1 cup (250 g) whole milk ricotta
• 1/4 cup (25 g) grated Parmesan
• 2 tablespoons chopped fresh parsley or basil
• 1/4 teaspoon each salt and pepper
• 1 1/2 cups (170 g) shredded mozzarella, for serving

Instructions

1. Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the sausage and cook, breaking it into small crumbles, for 7 to 8 minutes until browned and cooked through. Drain off all but 1 tablespoon of the fat.
2. Reduce the heat to medium. Add the onion and cook 4 minutes until softened. Add the garlic and cook for 1 minute.
3. Stir in the tomato paste and cook for 2 minutes, stirring, until it deepens in color.
4. Add the crushed tomatoes, tomato sauce, broth, Italian seasoning, salt, pepper, red pepper flakes, and bay leaf. Bring to a boil, then reduce the heat and simmer, partly covered, for 15 minutes.
5. Stir in the broken noodles. Cook uncovered, stirring often so the pasta does not stick, for 10 to 12 minutes or until al dente.
6. Stir in the spinach and cook 1 to 2 minutes until wilted. Remove the bay leaf and adjust the salt.
7. While the noodles cook, mix the ricotta, Parmesan, herbs, salt, and pepper in a small bowl.
8. Ladle the soup into bowls. Top each with a heaping spoonful of ricotta mixture and a handful of mozzarella. If desired, broil oven-safe bowls for 1 to 2 minutes until the cheese is bubbly.

Tips

• Break noodles unevenly. A mix of sizes gives the soup a rustic, lasagna-layer feel. Aim for bite-size pieces that fit on a spoon.
• Stir during the noodle stage. Pasta releases starch and sticks to the bottom of the pot, particularly broken lasagna sheets.
• Undercook slightly. The noodles keep softening in the hot broth. Pull the pot off the heat when they still have a little bite.
• Season the ricotta. Unseasoned ricotta tastes bland. Salt, herbs, and Parmesan lift it.
• Add broth to leftovers. Noodles absorb liquid as they sit. Splash in more broth when reheating.
• Brown the meat well. Caramelized crumbles add more flavor than gray, steamed meat.

Variations

What to Serve With It

Garlic bread is the traditional match, especially toasted with butter and a sprinkle of Parmesan. A crisp green salad with a tangy vinaigrette adds contrast. For a casual dinner party, set out bowls of ricotta, mozzarella, basil, and chili flakes so everyone can build their own bowl.

Storage and Reheating

Cool the soup and refrigerate in airtight containers for up to four days. Because pasta swells in the broth, the leftovers will be thicker. Reheat on the stove over medium heat with 1/2 to 1 cup of added broth or water, stirring often, until steaming, about 8 to 10 minutes. Microwave individual portions for 2 to 3 minutes, stirring halfway.

To make the soup freezer-friendly, cook the base without the noodles and freeze for up to three months. Thaw overnight, bring to a simmer, and cook fresh noodles in the pot. Keep the ricotta topping separate in the refrigerator, and use within three days.

FAQ

Can I cook the noodles separately?

Yes. Cooking them separately keeps the broth clearer and prevents the pasta from getting mushy in leftovers. Add the cooked noodles to each bowl before ladling the soup over.

What pasta works best?

Broken lasagna sheets are traditional, but mafalda (mini lasagna), campanelle, rotini, or broken pappardelle all work. Adjust cooking time to the package.

Can I make it ahead for a crowd?

Yes. Make the soup base a day ahead, refrigerate, and rewarm. Cook the noodles right before serving so they do not overcook.

Is cottage cheese a substitute for ricotta?

Yes. Use small-curd cottage cheese, drained slightly, in the same amount. For a smoother topping, pulse it briefly in a food processor.

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