Lasagna Soup

By Lidey Heuck

Updated Feb. 20, 2024

Lasagna Soup — Matt Taylor-Gross for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 45 minutes
Prep Time: 5 minutes
Cook Time: 40 minutes
Rating: 5(2,646)
Comments: Read comments

This simple, one-pot soup delivers all the comfort of a classic lasagna with very little of the work. A jar of marinara sauce is its secret to speedy flavor, along with a combination of ground beef and Italian sausage (though for ease, you can use one or the other), plus a pinch of ground nutmeg. Dried lasagna noodles are broken into small pieces and cooked directly in the soup, thickening the broth with their starches as they soften. Don’t skip the ricotta-Parmesan topping; it adds richness and the unmistakable essence of lasagna. This soup comes together quickly and is best served right away; the noodles will continue to absorb the broth as it sits.

Featured in: Will It Soup? Lasagna Edition.

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Ingredients

Yield:6 servings

3tablespoons extra-virgin olive oil
1large yellow onion, chopped
2tablespoons minced garlic (from about 6 cloves)
½pound ground beef
½pound bulk sweet Italian sausage (or sausages, with casings removed)
1teaspoon dried oregano
½teaspoon ground nutmeg
¼teaspoon crushed red pepper, plus more to taste
Kosher salt and freshly ground black pepper
3tablespoons tomato paste
6cups low-sodium chicken broth
1(24-ounce) jar marinara sauce
8ounces dried lasagna noodles, broken crosswise into 1-inch pieces
1½cups/12 ounces whole-milk ricotta
⅓cup grated Parmesan
¼cup heavy cream
½cup fresh basil leaves, torn, plus more for serving

Ingredient Substitution Guide

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Preparation

Step 1
In a large Dutch oven or other heavy-bottomed pot, heat the olive oil over medium. Add the onion and cook, stirring occasionally, until translucent but not browned, 4 to 6 minutes. Add the garlic and stir for 30 seconds to 1 minute, until fragrant.
Step 2
Add the beef, sausage, oregano, nutmeg, crushed red pepper, 1½ teaspoons salt and ½ teaspoon black pepper. Cook, breaking up the meat with a spoon, until starting to brown, 3 to 5 minutes. Add the tomato paste and cook for 1 minute, stirring often.
Step 3
Add the chicken broth and marinara sauce and bring to a boil over medium-high heat. Stir in the lasagna noodles, reduce the heat to medium-low and simmer, uncovered, for 15 to 20 minutes, stirring occasionally, until the noodles are tender and the broth has reduced slightly.
Step 4
While the soup simmers, combine the ricotta and Parmesan in a medium bowl. Add ¼ teaspoon salt and a few grinds of black pepper and mix well; set aside.
Step 5
Off the heat, stir the cream and basil into the soup, then taste and add more salt and crushed red pepper, if desired.
Step 6
Serve the soup in shallow bowls, topped with a large dollop of the ricotta mixture and a few torn basil leaves.

Ratings

5 out of 5

2,646 user ratings

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Comments

Greg1 year ago

For those who "never" use sauce off-the-shelf, try Rao's one time. You will still prefer homemade when you have time, but Rao's is amazingly good. But for a quick meal, is a game changer.

L Stuart1 year ago

I've been making a version of this for years to rave reviews. For my version, skip the ground beef. It will be "less meat" while still having plenty of flavor. I also recommend adding 1/2-inch diced fresh mozzarella at the end in place of the ricotta mixture. It stays intact but gets soft and melty. I worry the amount of basil called for in this recipe would be overpowering. Instead, consider adding some chopped spinach for color and nutrients.

Ellen1 year ago

Rao's is the best possible jarred sauce -- Arrabiata is the best of the Rao's. :)

Heather5 days ago

Quite excellent! Very filling. The joy of lasagna without the prep time! Easy to make less. I was visiting friends and they had all the ingredients on hand including basil growing in a pot. They had ground beef and Italian sweet sausage style chicken sausage. The noodles did not cook so quickly as the recipe suggests though. My mother often put mushrooms, sliced boiled eggs, and sliced black olives in her lasagna. I may try to add some of those in next time, and use regular Italian sausage.

Lynne1 month ago

When I make lasagna soup I use Pastene’s mafaldine pasta. It’s about 3/4 inch wide and looks like lasagna ribbons. Easy to snap into pieces. (Great for Bolognese, too.). I also cook the pasta separately for most soups when I’m making soup for myself or one guest. That way the pasta doesn’t get soggy for the next day’s meal or I have the option to freeze leftovers. For an extra lasagna vibe, pour the soup into oven/broker safe soup bowls and add slices of mozzarella cheese and carefully broil or heat in the oven until the cheese is melted and a nice brown color. And before serving, feel free to add a dollop of lasagna for good measure. Buon appetito!

Heather1 month ago

Really does like lasagne! Followed the recipe using all beef, beef stock and a package of no boil lasagne noodles. I let the soup simmer 10 mins in the last step and then added the noodles for ten minutes. I did skip the cream! The ricotta mixture added enough creaminess for me. Delicious, filling and came together easy peasy!

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