This one-pot lasagna soup delivers classic lasagna flavors in a single Dutch oven by combining ground beef, Italian sausage, and broken lasagna noodles in a creamy tomato broth, finished with a ricotta and mozzarella topping. It eliminates the layering hassle while keeping all the comfort.
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In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the diced onion and minced garlic and sauté until fragrant, about 1-2 minutes.
Add the Italian sausage and ground beef to the pot. Break up the meat with a spoon and cook until browned.
Season the meat with salt, pepper, creole seasoning, dried basil, parsley, oregano, Italian seasoning, and optional red pepper flakes. Stir to combine.
Stir in the tomato paste and cook for another minute until it darkens slightly.
Pour in the chicken stock and marinara sauce. Stir everything together, scraping up any browned bits from the bottom of the pot.
Bring the mixture to a simmer, then add the broken lasagna noodles. Stir to ensure they are submerged.
Stir in the heavy cream and chopped fresh parsley.
Cover the pot, reduce the heat to low, and let it simmer for about 15-20 minutes, or until the noodles are tender, stirring occasionally.
While the soup simmers, prepare the ricotta topping. In a small bowl, mix together the ricotta cheese, 1/2 cup of the mozzarella, Parmesan cheese, and a pinch of salt and pepper.
Ladle the hot soup into bowls. Top with the remaining shredded mozzarella and a generous scoop of the ricotta mixture. Garnish with fresh basil if desired.
Store the soup (without ricotta topping) in an airtight container for up to 3 days in the refrigerator; reheat gently on the stove over low heat and add the ricotta topping when serving.
large pot or Dutch oven · wooden spoon or silicone spatula
Yes, but break or cut them into 2-3 inch pieces so they cook evenly in 15-20 minutes and fit easily in bowls.
Simmer for 15-20 minutes and taste a noodle; it should be tender but not mushy.
Yes. Store the soup (without ricotta topping) in an airtight container for up to 3 days; reheat gently on the stove and add the ricotta topping when serving.
Substitute with half-and-half or omit it entirely for a brothier, less creamy soup.
Yes. Double the ingredients for a larger batch, but increase simmering time by 5-10 minutes to ensure noodles are tender throughout.
