
All the cozy flavors of classic lasagna served in a steaming bowl — rich Bolognese-style broth, curly lasagna noodles, and herby ricotta swirls. Fast, family-friendly, and freezer-friendly.

This Lasagna Soup delivers every comforting note of a layered lasagna but with far less fuss — no assembly, no pan, and fewer dishes. I adapted my go-to Bolognese-style sauce one winter and turned it into a soup that still hits the savory, cheesy, and herb-packed marks of traditional lasagna. I first made it on a blustery evening when the idea of oven time felt impossible; the pot on the stove produced the same deeply savory experience, but served in a bowl that warmed everyone from the inside out. Since publishing the original version in January 2012, this has become my quick weeknight favorite and a guaranteed crowd-pleaser for casual dinners.
The soup balances savory Italian sausage, a rich tomato base, and a touch of cream so it feels indulgent without being heavy. Curly lasagna noodles add the familiar wide-pasta bite, and dollops of a herby ricotta-parmesan mixture finish each bowl with that creamy, melty lift you expect from a baked lasagna. When I ladle it into bowls and sprinkle fresh basil and shredded mozzarella on top, the table always goes quiet — that is my signal that I nailed dinner. It’s also wonderfully flexible: make it on the stovetop, in a slow cooker, or prep the components ahead for a fast reheat night.
I remember making this the first time for a house full of friends after a long hike; the combination of steam, basil scent, and melting mozzarella drew everyone into the kitchen. My kids named it "bowl lasagna" and requested it for every rainy weekend. For hosting, I love that the pot can sit on the stove while guests arrive — the aroma does half the entertaining.
My favorite part is the ricotta dollop sinking into the hot broth and transforming into a creamy swirl — it recreates the melty cheese layer without the oven. Years of making this has taught me that small technique choices (al dente noodles, reduced wine, and chilled ricotta) make all the difference in texture and balance. Family and friends always request extra bowls of breadsticks to sop up the last of the sauce.
Cool the soup completely before refrigerating. Place the broth in airtight containers and the cooked lasagna noodles in a separate container with a light drizzle of olive oil to prevent sticking. Refrigerate up to 5–7 days. For freezing, portion the soup into meal-sized freezer bags and press out air; ricotta freezes well in its own bag. Thaw overnight in the refrigerator and reheat gently on the stove to prevent curdling. If the broth thickens after freezing, stir in a splash of water or broth while reheating to restore the desired consistency.
For a lighter version, use 1 pound lean turkey Italian sausage and half-and-half instead of heavy cream; the texture will be slightly less silky but still very satisfying. To make this vegetarian, replace sausage with a mixture of chopped mushrooms and lentils for umami and protein, and use vegetable bouillon. If you need gluten-free, swap lasagna noodles for certified gluten-free wide noodles or use broken rice noodles as a textural alternative. For a dairy-free option, use cashew ricotta and a dairy-free shredded cheese; flavor will change but the structure remains comforting.
Serve with crusty French bread, garlic breadsticks, or cheesy polenta rounds. A crisp green salad dressed with lemon vinaigrette offsets the richness, and roasted vegetables (broccoli or Brussels sprouts) pair nicely for a heartier meal. For presentation, spoon the ricotta in the center, sprinkle hot mozzarella so it melts into threads, and finish with chiffonaded basil and a drizzle of extra-virgin olive oil. Individual bowls can be finished tableside for a dramatic family-style effect.
This dish is an Italian-American reinterpretation of layered lasagna: instead of baking pasta sheets between sauce and cheeses, the elements are combined into a soup that preserves the same flavor profile. Italy’s classic ragù and béchamel traditions inspired the meaty tomato base and creamy cheese topping. Many regions in Italy have similar layered pasta dishes; transforming them into soups is a practical, home-cooked adaptation that makes the flavors accessible for busy modern kitchens.
In winter, enrich the broth with a splash more cream and finish with roasted garlic for cozy depth. In spring and summer, brighten the soup by omitting cream, adding a squeeze of lemon, and tossing in fresh cherry tomatoes at the end for a lighter, fresher vibe. Swap herbs seasonally — thyme or oregano if rosemary feels too heavy — and fold in grilled zucchini or summer squash when produce is peak for a seasonal lift.
Make the base a day or two ahead: cook the soup up to the simmer stage, cool, and refrigerate. Whip the ricotta topping and store separately. On serving day, reheat gently and boil the noodles fresh to maintain their bite. Portion into microwave-safe containers for lunches, keeping noodles in a separate compartment. If you need ultra-quick dinners, fully freeze individual portions of broth and ricotta; defrost in the fridge overnight and boil noodles while reheating.
Final thought: this bowl strikes a balance between indulgence and practicality. It’s a dish that feeds a crowd, comforts a family, and gives you leftovers that feel intentional rather than last-minute. Make it your own — swap in favorite cheeses, experiment with spice, and enjoy the cozy ritual of serving it hot from the pot.
Cook the lasagna noodles separately and keep them aside until serving to avoid soggy leftovers.
Reduce the wine and tomato paste until thick to deepen flavor and remove raw alcohol bite.
Chill the ricotta mixture briefly—cold ricotta against hot soup creates a pleasant temperature contrast.
Use high-quality crushed tomatoes for brighter acidity and better canned tomato flavor.
To reheat frozen soup, thaw overnight in the refrigerator and reheat gently over low heat, adding a splash of water if needed.
This nourishing lasagna soup (cheater lasagna in a bowl) recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Lasagna Soup (Cheater Lasagna in a Bowl) recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Quarter the onion and roughly chop carrots and celery, then pulse in a food processor to a fine mince. If chopping by hand, cut into small 1/4-inch pieces so they soften into the broth.
Heat 2 tablespoons olive oil in a 6-quart pot over medium, add the minced vegetables and seasonings, and sauté until softened and fragrant, about 5 minutes.
Stir in chopped rosemary and minced garlic, then add 1 pound mild Italian sausage and brown, breaking it up with a spoon until cooked through, about 6–8 minutes.
Add 1 cup white wine, 1 cup heavy cream, and the 6-ounce can of tomato paste. Bring to a simmer and reduce for 4–5 minutes until thickened.
Stir in the 28-ounce crushed tomatoes, 8 cups water, 2 tablespoons chicken bouillon base, and 2 tablespoons balsamic vinegar. Bring to a boil, then simmer for 20 minutes.
In a bowl, combine 1 pound ricotta, 1 cup grated Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Chill until ready to serve.
In a separate pot, boil 9 lasagna noodles in generously salted water until firm al dente (8–12 minutes depending on brand). Drain and toss with a little oil; keep separate from the soup.
Place one or two cooked noodles in each bowl, ladle hot soup over them, add a scoop of ricotta, and top with shredded mozzarella, Parmesan, and basil.
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This recipe looks amazing! Can't wait to try it.
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