This Viral Lasagna Soup captures the flavors of classic lasagna—savory meat sauce, tender noodles, and melty cheese—in a streamlined one-pot format. You’ll brown sausage (or beef) for fond, simmer a bright tomato-broth base to cook the pasta directly, then finish with a silky cream splash and a warm ricotta–Parmesan dollop. The starch from the noodles naturally thickens the soup so it eats like a cozy bowl of lasagna without layering or baking. Expect clean tomato flavor, perfectly cooked noodles, and a spoonable, cheesy finish in about 30 minutes.
Ingredients & Measurements
- Yield: 6 servings (about 1½ cups each)
- 450 g (1 lb) Italian sausage, casings removed or lean ground beef (90/10)
- 1 Tbsp olive oil (only if using lean beef)
- 1 small yellow onion, finely diced (about 150 g)
- 3 garlic cloves, very finely minced (1 Tbsp)
- 1 Tbsp tomato paste
- 800 g (28 oz) crushed tomatoes
- 1.1 L (4½ cups) low-sodium chicken or beef broth (room temp)
- 1 tsp fine sea salt (plus more to taste)
- ½ tsp freshly ground black pepper
- 1½ tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- 2 tsp sugar (balances acidity)
- 225 g (8 oz) dry lasagna noodles, broken into rough 3–4 cm pieces
- 120 ml (½ cup) heavy cream or evaporated milk
- 75 g (¾ cup) shredded low-moisture mozzarella (for stirring in)
- Ricotta Dollop (Cheesy Topper): 250 g (1 cup) whole-milk ricotta, 30 g (¼ cup) finely grated Parmesan, 1 Tbsp chopped parsley, pinch salt & pepper
- Finish & Garnish: extra shredded mozzarella or Parmesan, basil or parsley, olive oil for drizzling
Step-by-Step Instructions
- Brown the meat for a flavorful base. Heat a large Dutch oven (6–7 L) over medium-high for 1 minute. Add sausage (or beef + olive oil). Cook, breaking into small bits, until well browned with crisp edges, 5–6 minutes. Drain off excess fat if needed, leaving about 1 Tbsp in the pot.
- Sweat aromatics and bloom tomato paste. Add diced onion and ¼ tsp salt; cook over medium until translucent, 3–4 minutes. Stir in garlic and cook 30 seconds until fragrant. Add tomato paste and cook, stirring, 60–90 seconds until brick red and caramelized—this deepens the sauce.
- Build the soup base. Stir in crushed tomatoes, broth, Italian seasoning, red pepper flakes (if using), sugar, remaining salt, and black pepper. Scrape the pot bottom to release fond. Bring to a gentle boil over medium-high.
- Cook noodles directly in the pot. Add broken lasagna noodles. Reduce to a steady simmer (small, constant bubbles) and cook 12–14 minutes, stirring every 1–2 minutes to prevent sticking and ensure even cooking. The broth will thicken slightly as starch releases.
- Create the cheesy topper. While noodles simmer, mix ricotta, Parmesan, parsley, and a pinch of salt and pepper in a small bowl until smooth. Keep at room temperature; it will melt more readily on hot soup.
- Finish to a silky texture. When noodles are al dente, reduce heat to low. Stir in heavy cream (or evaporated milk) and ¾ cup shredded mozzarella until melted and the soup looks glossy and lightly creamy, 45–60 seconds. Taste and adjust salt or pepper in pinches.
- Serve with the viral “dollop.” Ladle soup into warm bowls. Add a generous 2 Tbsp ricotta mix to each bowl; let it soften, then swirl lightly. Top with extra mozzarella or Parmesan and a few torn basil leaves. Finish with a tiny drizzle of olive oil.
- Hold and reheat properly. Off heat, cover and rest 2–3 minutes to let the noodles finish to perfect tenderness. For leftovers, cool quickly and refrigerate up to 3 days. Reheat gently over low, adding 2–4 Tbsp broth or water to loosen. Avoid boiling to prevent overcooking noodles.
Cooking Notes
- Meat options: Mild Italian sausage is classic; hot sausage adds heat. For leaner soup, use 450 g ground turkey + 1 Tbsp olive oil; boost savoriness with ½ tsp soy sauce during Step 3 (it won’t taste “soy”).
- Noodle management: Stir frequently after adding the noodles to prevent clumping. If using no-boil sheets, reduce simmer to 10–11 minutes and stir gently—they soften faster and release more starch.
- Acidity balance: The small sugar addition rounds crushed tomatoes; skip if your brand tastes naturally sweet. A splash (½ tsp) of red wine vinegar at the end also brightens if needed.
- Cream choices: Heavy cream is stable and gives a luxurious mouthfeel. Evaporated milk lightens calories while staying heat-stable. Avoid half-and-half at a rolling simmer (may split).
- Cheese control: Finely grated Parmesan melts smoothly; pre-shredded mozzarella is fine for soup. Keep the ricotta topper thick so it sits in a dollop and melts gradually into ribbons.
- Vegetable boosts: Add 2 cups baby spinach in the last 1 minute, or 1 cup diced zucchini with the onion for extra veg.
- Gluten-free path: Use GF lasagna noodles; begin doneness checks 2 minutes earlier, and stir carefully to prevent breakage.
- Make-ahead strategy: For best noodle texture, cook soup through Step 3 and cool. Reheat, then add noodles and cook just before serving; finish with cream and cheeses.
- Salt discipline: Broth and cheese add sodium; always taste after melting cheese before adding more salt.
- Spice level: For a gentle kick without sausage heat, keep red pepper flakes at ¼ tsp and omit in family settings.
Nutrition Facts (per serving)
- Serving size: ~1½ cups soup + 2 Tbsp ricotta topper
- Approximate calories: 470 kcal
- Total fat: 25 g
- Saturated fat: 12 g
- Carbohydrates: 39 g
- Dietary fiber: 4 g
- Total sugars: 9 g
- Protein: 25 g
- Sodium: 1030 mg (varies by broth and cheese)
Conclusion
This one-pot Viral Lasagna Soup delivers all the comfort of layered lasagna with weeknight simplicity. Browning the meat for fond, simmering noodles directly in a seasoned tomato-broth, and finishing with cream plus a warm ricotta–Parmesan dollop creates a soup that’s hearty, glossy, and intensely lasagna-like—no baking dish required. Use the timings and cues above for noodles with ideal bite and a sauce that’s balanced, rich, and spoon-coating every time.
