Print Recipe

Lasagna Soup Recipe

Lasagna Soup Recipe

Make Lasagna Soup Recipe now: a one-pot, cozy lasagna-in-a-bowl with melty cheeses and savory sausage.

Ingredients

Instructions

Step 1: Bring dairy to room temperature and begin

Set the ricotta and the heavy cream out to come to room temperature so they blend smoothly later; while they warm, gather the small bowls and jars you'll use—a small glass jug for cream, a shallow ceramic bowl for ricotta, tiny ramekins for tomato paste and spices—so everything is tidy and ready. This small thermal step ensures the cheeses and cream will emulsify into the hot soup without seizing and lets you move quickly once the pot is full and simmering.

Step 2: Brown the meats until a fond forms

In a heavy enameled pot set aside on the marble surface, add olive oil and the Italian sausage and ground beef, breaking them into small crumbles and seasoning with salt, pepper, and red pepper flakes. Work until the meat is deeply browned with no visible pink and a rich brown fond clinging to the base; the surface will be dotted with rendered fat and tiny caramelized bits that carry intense savory flavor.


Step 3: Build the soffritto and caramelize the tomato paste

Add the finely chopped onion, diced carrot, and celery to the browned meat and stir to soften the vegetables until the onion is translucent and the carrots and celery have softened. Stir in minced garlic briefly, then add tomato paste and cook until the paste darkens and becomes sweet and glossy—an intensely aromatic, rust-colored layer that clings to the meat and wooden spoon, the foundation for the soup’s deep tomato flavor.

Step 4: Add tomatoes, broth, and aromatics, then simmer

Stir in crushed tomatoes, diced tomatoes with their juices, and the low-sodium broth, scraping the pot bottom to lift the fond; then add dried basil, oregano, thyme, bay leaf, sugar, and the remaining salt. Bring briefly to a lively boil, then reduce to a gentle simmer and cook uncovered until the vegetables are very tender and the tomato-base has rounded and melded—your soup base will look glossy, slightly thickened, and speckled with herbs.


Step 5: Cook the broken lasagna and finish the cheese mixture

Break the lasagna noodles into uniform 1–2 inch pieces and stir them into the gently simmering soup, cooking until al dente so the pasta remains tender but slightly firm. While the noodles cook, combine ricotta, shredded mozzarella, grated Parmesan, chopped parsley, chopped basil, salt, and pepper in a medium bowl and mix until smooth and scoopable—a dense, creamy, pale mound with flecks of green. When noodles are done, remove the bay leaf, stir in chopped baby spinach until bright and wilted, then lower the heat and slowly stir in room-temperature cream until the broth becomes a rich, creamy tomato hue.



Step 6: Rest, assemble, and garnish for serving

Turn off the heat and let the soup rest briefly so it thickens slightly; ladle into warmed shallow bowls, add a generous dollop of the ricotta-cheese mixture to the center of each bowl allowing it to slowly melt, then scatter additional shredded mozzarella and grated Parmesan so the cheeses soften and stretch. Finish each bowl with a light sprinkle of chopped fresh basil or parsley and serve immediately with crusty bread for dipping—steaming, glossy broth, flecks of herbs, silky ribbons of melted cheese, and a soft, billowy ricotta crown.


Notes