How To Make Lasagna Soup
How To Make Lasagna Soup is a easy Italian-American recipe that serves 6. 350 calories per serving. Recipe by OneStopChop on YouTube.
Prep: 15 min | Cook: 35 min | Total: 1 hr
Cost: $46.39 total, $7.73 per serving
Ingredients
- 2 lb Ground Turkey (lean, 93% lean)
- 1 large Bell Pepper (diced)
- 1 medium Onion (diced)
- 3 cloves Garlic (minced)
- 2 tbsp Tomato Paste (concentrated)
- 1 cube Beef Bouillon (or 1 tsp bouillon powder)
- 1 can Diced Tomatoes (14.5 oz, undrained)
- 6 cup Beef Stock (low‑sodium)
- 2 cup Fresh Spinach (chopped)
- 0.25 cup Fresh Basil (chopped, plus extra for garnish)
- 1 cup Ricotta Cheese (full‑fat)
- 1 cup Mozzarella Cheese (shredded)
- 0.5 cup Parmesan Cheese (freshly grated)
- 1 pinch Ground Nutmeg (freshly grated if possible)
- 8 oz Mafaldine Pasta (broken into thirds)
- 1 cup Heavy Cream (cold)
- 1 tsp Italian Herb Seasoning (or homemade blend)
- 1 tsp All‑Purpose Seasoning (salt and pepper blend)
- 1 tsp Sugar (balances acidity)
- 0.5 cup Shredded Cheese (any meltable cheese, used to thicken)
Instructions
Prep All Ingredients
Dice the bell pepper and onion, mince the garlic, chop the spinach and fresh basil, shred the mozzarella, grate the Parmesan, and measure out the remaining ingredients.
Time: PT10M
Brown the Ground Turkey
Heat the Dutch oven over medium‑high heat, add the ground turkey and crumble it with a wooden spoon. Cook until no longer pink, about 5 minutes.
Time: PT5M
Temperature: Medium‑high
Sauté Vegetables
Add the diced bell pepper, onion, and minced garlic to the browned turkey. Sauté for 3 minutes until the vegetables soften.
Time: PT3M
Temperature: Medium
Build the Soup Base
Stir in the tomato paste, beef bouillon, diced tomatoes (with juices), and beef stock. Bring the mixture to a gentle boil.
Time: PT2M
Temperature: Medium
Cook the Pasta
Add the broken mafaldine pasta to the simmering broth. Cook, stirring occasionally, for 10 minutes or until al dente.
Time: PT10M
Temperature: Medium
Prepare the Ricotta Mixture
In a mixing bowl, combine ricotta, shredded mozzarella, grated Parmesan, chopped spinach, chopped basil, a pinch of nutmeg, Italian herb seasoning, all‑purpose seasoning, and sugar. Mix until smooth.
Time: PT5M
Add Cream and Shredded Cheese
Stir the cold heavy cream and shredded cheese into the soup, reducing the heat to low. Cook for 2 minutes, allowing the cheese to melt and the soup to thicken.
Time: PT2M
Temperature: Low
Finish with Ricotta Mixture
Fold the ricotta mixture into the soup, stirring gently until just incorporated. Let sit off the heat for 3 minutes so the flavors meld.
Time: PT3M
Serve
Ladle the soup into bowls, garnish with extra fresh basil leaves and a sprinkle of grated Parmesan if desired.
Time: PT0M
Nutrition Facts
- Calories
- 350
- Protein
- 28g
- Carbohydrates
- 32g
- Fat
- 15g
- Fiber
- 4g
Dietary info: High protein, Can be made gluten‑free with gluten‑free pasta, Can be dairy‑free using plant‑based ricotta and cheese substitutes
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Ground Turkey: Ground chicken, Ground beef (80% lean)
- Instead of Bell Pepper: Red pepper flakes for heat, Poblano pepper
- Instead of Onion: Shallots, Leeks
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Tomato Paste: Tomato sauce (1/4 cup)
- Instead of Beef Bouillon: Vegetable bouillon, Chicken bouillon
- Instead of Diced Tomatoes: Fresh crushed tomatoes (1.5 cups)
- Instead of Beef Stock: Chicken stock, Vegetable stock
- Instead of Fresh Spinach: Kale (stems removed), Swiss chard
- Instead of Fresh Basil: Dried basil (1 tsp)
- Instead of Ricotta Cheese: Cottage cheese (drained)
- Instead of Mozzarella Cheese: Provolone, Vegan mozzarella
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Ground Nutmeg: Mace (pinch)
- Instead of Mafaldine Pasta: Fettuccine, Gluten‑free pasta
- Instead of Heavy Cream: Half‑and‑half, Coconut cream (for dairy‑free)
- Instead of Italian Herb Seasoning: Dried oregano + thyme (½ tsp each)
- Instead of All‑Purpose Seasoning: Sea salt + cracked black pepper
- Instead of Sugar: Honey (½ tsp)
- Instead of Shredded Cheese: Additional mozzarella, Cheddar
Equipment Needed
- Dutch Oven
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Wooden Spoon
- Grater
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Browning the ground turkey to develop flavor.
- Cooking the mafaldine pasta al dente within the broth.
- Adding heavy cream on low heat to avoid curdling.
- Folding in the ricotta mixture gently to keep the soup creamy.
Chef Tips from the Video
- A splash of dry white wine added after sautéing the vegetables adds depth without overpowering the soup.
- Use fresh, high‑quality Parmesan for the best umami flavor.
- For extra heat, stir in a pinch of red‑pepper flakes with the herbs.
Troubleshooting
Soup is too thick.
Stir in additional beef stock or water, a quarter cup at a time, until desired consistency is reached.
Soup is too thin.
Simmer uncovered for a few more minutes to reduce, or add a bit more shredded cheese to help thicken.
Pasta becomes mushy.
Add the pasta later in the cooking process or use a slightly shorter cooking time; remember the pasta will continue to soften in the hot broth.
Storage
Refrigerator: Store in airtight containers for up to 4 days.
Freezer: Not recommended due to dairy; if frozen, texture may separate.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the ricotta‑spinach mixture up to 24 hours ahead and refrigerate.
- The broth can be made a day in advance; reheat before adding pasta.
Frequently Asked Questions
What is the cultural significance and history of Lasagna Soup in Italian‑American cuisine?
Lasagna Soup is a modern, comfort‑food twist on traditional Italian lasagna, created by Italian‑American home cooks who wanted the layered flavors of lasagna in a quicker, one‑pot format. It reflects the American love for hearty soups while honoring classic Italian ingredients like ricotta, mozzarella, and Italian herbs.
What are the traditional regional variations of Lasagna Soup in Italian‑American cooking?
While there is no historic regional version, cooks often vary the protein (ground beef, Italian sausage, or turkey) and the pasta shape (mafaldine, penne, or broken lasagna noodles). Some add a splash of red wine or use chicken broth for a lighter version.
How is Lasagna Soup traditionally served in Italian‑American households?
It is usually served hot in deep bowls, garnished with fresh basil leaves, a drizzle of olive oil, and a generous sprinkle of grated Parmesan. Some families pair it with crusty Italian bread or a simple side salad.
What occasions or celebrations is Lasagna Soup traditionally associated with in Italian‑American culture?
Lasagna Soup is popular for casual family dinners, pot‑lucks, and game‑day gatherings because it can be made in a single pot and feeds a crowd. It’s also a comforting dish for cooler weather or when someone is feeling under the weather.
How does Lasagna Soup fit into the broader Italian‑American cuisine tradition?
It embodies the Italian‑American tradition of adapting classic dishes for convenience, using readily available ingredients while keeping the rich, cheesy, herb‑forward flavor profile that defines many Italian‑American meals.
What are the authentic traditional ingredients for Lasagna Soup versus acceptable substitutes?
Traditional ingredients include ground turkey or beef, mafaldine or broken lasagna noodles, ricotta, mozzarella, Parmesan, fresh spinach, basil, and beef stock. Acceptable substitutes are ground chicken, gluten‑free pasta, dairy‑free ricotta, or vegetable stock for a lighter version.
What other Italian‑American dishes pair well with Lasagna Soup?
Pairs nicely with a simple arugula salad dressed with lemon and olive oil, garlic‑buttered focaccia, or a classic Caesar salad. A crisp white wine such as Pinot Grigio also complements the creamy soup.
What makes Lasagna Soup special or unique in Italian‑American cuisine?
Its uniqueness lies in delivering the layered, cheesy richness of lasagna in a soup form, allowing the pasta to absorb the broth and the ricotta‑spinach mixture to create a velvety texture without the need for baking.
What are the most common mistakes to avoid when making Lasagna Soup at home?
Common mistakes include overcooking the pasta, which makes it mushy; letting the soup boil after adding heavy cream, which can cause curdling; and not seasoning the ricotta mixture enough before folding it in. Follow the timing steps and keep the heat low after the cream is added.
Why does this Lasagna Soup recipe use a ricotta‑spinach mixture instead of adding cheese directly?
The ricotta‑spinach mixture creates a creamy, slightly thickened swirl that mimics the cheese layers of traditional lasagna without clumping. Adding cheese directly can result in a grainy texture, whereas the mixture stays smooth and distributes evenly.
Can I make Lasagna Soup ahead of time and how should I store it?
Yes, you can prepare the broth and ricotta mixture up to a day ahead. Store them separately in airtight containers in the refrigerator. Reheat the broth, add the pasta, then stir in the ricotta mixture just before serving.
What does the YouTube channel OneStopChop specialize in?
The YouTube channel OneStopChop specializes in quick, one‑pot meals and comfort‑food recipes that use simple techniques and everyday ingredients, aimed at busy home cooks who want flavorful dishes with minimal cleanup.
Last updated: August 28, 2026
