So I saw this lasagna soup thing all over TikTok last month and honestly thought it was just another weird internet food trend. You know, like the feta pasta situation back in 2021? Yeah, I was skeptical.
But then my sister made it and wouldn’t shut up about how good it was. Sent me like four texts in a row with photos. So I figured, okay fine, I’ll try it. And wow. I was wrong. Very wrong.
This easy lasagna soup is basically everything good about lasagna without having to deal with layering noodles for an hour and praying it doesn’t fall apart when you serve it. It’s all the same flavors—the cheese, the meat, the tomato-y goodness—just in a bowl you can eat with a spoon.
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Why This Viral TikTok Lasagna Soup Actually Lives Up To The Hype
Look, most TikTok recipes are pretty but taste like cardboard. I’ve been burned before (literally, I set off my smoke alarm trying to make that cloud bread thing). But this one? It’s legit.
The original recipe came from some guy named Danny (@dannylovespasta) and it got like 6 million views. Even SZA commented on it saying she wanted him to fly to her house and make it. When a celebrity is sliding into your DMs for a recipe, you know it’s good.
What makes this Italian lasagna soup work is that it’s actually EASIER than regular lasagna. No boiling noodles separately. No layering. No waiting an hour for it to bake. You literally throw everything in one pot and you’re done in like 30 minutes.
My husband, who claims he doesn’t like soup (which is such a weird thing to say, by the way), ate two bowls. My picky 10-year-old asked if we could have it again the next night. So yeah, it’s a winner.
What You Need for One Pot Lasagna Soup
Okay, here’s your shopping list. Don’t skip the good cheese—trust me on this. I tried making it with cheap mozzarella once and it was… not the same.
For the soup:
- 1 tablespoon olive oil
- 1 pound ground beef (I use 85/15)
- 1/2 pound Italian sausage (the kind you squeeze out of the casing)
- 1 medium onion, diced
- 4 cloves garlic, minced (or like 6 if you’re me and obsessed with garlic)
- 24 oz jar marinara sauce (I use Rao’s because I’m fancy like that, but any good brand works)
- 2 tablespoons tomato paste
- 6 cups chicken or beef broth
- 8-10 lasagna noodles, broken into pieces
- 1/2 cup heavy cream
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional, but why wouldn’t you?)
For the cheese situation (this is important):
- 8 oz ricotta cheese
- 1/2 cup shredded mozzarella
- 1/2 cup grated Parmesan
- Fresh basil and parsley for topping
Shopping note: Don’t buy pre-shredded mozzarella if you can avoid it. Shred it yourself from a block. The pre-shredded stuff has this coating that keeps it from melting smoothly and it gets kinda grainy. Learned that the hard way.
How To Make This Creamy Lasagna Soup
Grab your biggest pot. No really, you’ll need space. I tried making this in a medium pot the first time and it was a disaster—soup everywhere.
Step 1: Brown the meat
Heat your olive oil in a large pot or Dutch oven over medium-high heat. Add your ground beef and Italian sausage. Break it up with a wooden spoon and cook until it’s all browned. Maybe 7-8 minutes?
Don’t drain ALL the fat. Leave like a tablespoon or so in there. That’s flavor, baby.
Step 2: Sauté your aromatics (fancy word for onions and garlic)
Toss in your diced onions and cook them until they’re soft and starting to look translucent. About 5 minutes. Then add the garlic and cook for another minute until your kitchen smells amazing.
Last time I made this, my neighbor knocked on the door during this step asking what I was cooking. The smell is THAT good.
Step 3: Add the tomato stuff
Stir in your tomato paste and cook it for a minute. This is important—oh wait, I forgot to mention—cooking the tomato paste for a bit gets rid of that raw metallic taste. Game changer.
Then dump in your marinara sauce, broth, Italian seasoning, salt, pepper, and red pepper flakes if you’re using them. Stir everything together and bring it to a boil.
Step 4: The noodles
Once it’s boiling, break your lasagna noodles into bite-sized pieces and add them to the pot. I just snap them over the pot like I’m breaking spaghetti (which, yes, I know Italians say you’re not supposed to do, but this is soup so the rules don’t apply).
Reduce heat to medium and let it simmer for about 12-15 minutes until the noodles are tender. Stir occasionally so they don’t stick to the bottom. Set a timer for this because I’ve definitely forgotten and ended up with mushy noodles.
Step 5: Make it creamy
Turn the heat to low and stir in your heavy cream. This is what makes it a creamy lasagna soup instead of just pasta in tomato broth. Don’t skip this unless you’re like, lactose intolerant or something.
Step 6: The cheese mixture (the best part)
While your soup is simmering, mix your ricotta, half the mozzarella, and half the Parmesan in a bowl. Some people add an egg to this but honestly? I’ve never done it and it’s fine.
Serving This Hearty Lasagna Soup
Ladle the soup into bowls. Add a big dollop of your ricotta mixture right in the middle. Then sprinkle the rest of your mozzarella and Parmesan on top.
If you want to get fancy (and make it look like those TikTok videos), top it with fresh basil and parsley. I usually skip this step because I’m lazy and my family doesn’t care what it looks like as long as it tastes good.
The ricotta mixture will start to melt into the hot soup and it’s just… chef’s kiss. That’s the whole vibe of this lasagna soup with ricotta—you get these pockets of creamy cheese mixed with the tomato-y broth and tender noodles.
Tips For The Best Lasagna Soup
On the meat: Use a combo of ground beef and Italian sausage if you can. The sausage has all those seasonings already in it (fennel, garlic, herbs) and it makes the flavor so much better than just plain ground beef. But if you only have ground beef? Still works. I’ve done it.
On the pasta: Some recipes say use any pasta shape, but broken lasagna noodles are the move. It’s authentic to actual lasagna and they’re the perfect size for eating with a spoon. Plus then it’s not just… pasta soup. It’s LASAGNA soup.
On the broth: I’ve tried this lasagna soup with ground beef using beef broth and also with chicken broth. Both work. Beef broth makes it richer and more intense. Chicken broth is a little lighter. Use whatever you have.
On leftovers: This keeps in the fridge for like 4-5 days. The noodles absorb a lot of the liquid though, so when you reheat it, you might need to add a splash of broth or water to thin it back out. Not a big deal, just something to know.
On making it in advance: You can totally meal prep this. Make the soup base but don’t add the pasta. Store it in the fridge, then when you’re ready to eat, reheat it, add the noodles, and cook them fresh. This way they don’t get all mushy.
Why This Is A Comfort Food Lasagna Soup Winner
Because it tastes like lasagna. But you can make it on a Tuesday night without planning ahead or spending two hours in the kitchen.
It’s the kind of hearty lasagna soup that makes you feel like you accomplished something, even though it was honestly pretty easy. My mother-in-law came over last week and I served this and she asked for the recipe. Coming from her? That’s high praise.
Plus kids love it. Adults love it. Even my friend who’s “not really a soup person” admitted it was really good. When you can make something that pleases literally everyone, you hold onto that recipe.
And okay, I know it went viral on TikTok which sometimes means it’s overhyped. But this time? It actually deserves the attention. It’s genuinely delicious, simple to make, and perfect for fall weather when you want something warm and cheesy and comforting.
Try it this week and let me know what you think. And if you have any tweaks or additions that make it even better, drop them in the comments because I’m always down to improve my recipes.
Happy cooking! Now I’m craving this again and I literally just made it yesterday. Thanks a lot, brain. 🍝🧀
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