Baked Lasagna Soup

Baked Lasagna Soup is made with rich Italian American bolognese, radiatori pasta, and finished under the broiler with ricotta and mozzarella for a golden, bubbly cheese topping. Cozy, hearty, and easy to make.

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You’ll Love This Recipe Because…

• It has all the flavor of lasagna without layering or baking a casserole
• Radiatori pasta gives you lasagna noodle vibes without breaking noodles
• The soup is finished in the oven with a broiled ricotta and mozzarella topping
• It’s cozy, hearty, and perfect for cold nights
• You can use freezer bolognese or an easy cheater version

This is the kind of soup that makes your kitchen smell incredible, and your table feel special — without spending all day cooking.

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Baked Lasagna Soup

This baked lasagna soup is a little different than most — and that’s what makes it special.

Instead of breaking lasagna noodles into pieces, we’re using radiatori pasta, a small, squiggly pasta that mimics lasagna noodles beautifully but eats neatly and tidily.

The base is built with a rich Italian American bolognese, simmered with stock, then finished under the broiler with a cloud of ricotta and fresh mozzarella.

You serve it like French onion soup — spoon breaking through the golden cheese and pulling up that perfect bite of pasta and sauce underneath.

It’s cozy. It’s comforting. It’s dramatic in the best way.

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Ingredients

Cheater Italian American Bolognese

(Use your freezer version if you have it — otherwise this one is what I make 95% of the time.)

• ½ pound ground beef
• ½ pound ground Italian sausage
• 1 medium onion, diced
• 1 garlic clove, minced
• 1 jar Rao’s marinara sauce
• ½ cup red wine
• 1 teaspoon Italian seasoning
• 1 bay leaf
• ½ cup freshly grated parmesan cheese

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For the Baked Lasagna Soup

• Prepared bolognese sauce (from above or freezer version)
• 1 box (32 oz) stock or broth
  • Chicken stock or beef bone broth (for extra protein and flavor)
• 8–10 oz radiatori pasta
• Salt and pepper, to taste

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Ricotta Topping

• 8 oz ricotta cheese
• 4 oz fresh mozzarella, broken into pieces
• 1 tablespoon Italian seasoning

Optional for serving:

• Fresh basil or parsley
• Extra parmesan cheese
• Crusty bread

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How to Make Baked Lasagna Soup

Step 1: Make the Bolognese

In a large oven-safe pot or Dutch oven over medium heat:

1. Brown the ground beef and sausage until fully cooked.
2. Add diced onion and cook until soft and translucent.
3. Stir in garlic and cook for 30 seconds.
4. Deglaze with red wine, scraping up the browned bits.
5. Add marinara sauce, Italian seasoning, bay leaf, and parmesan.
6. Simmer uncovered for 15–20 minutes.

Remove bay leaf before continuing.

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Step 2: Build the Soup

1. Add stock or bone broth to the bolognese.
2. Bring to a gentle simmer.
3. Stir in radiatori pasta.
4. Simmer until pasta is just shy of al dente (it will finish cooking in the oven).

Season with salt and pepper to taste.

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Step 3: Make the Ricotta Topping

In a bowl, mix together:

• Ricotta
• Fresh mozzarella
• Italian seasoning

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Step 4: Bake Until Golden

1. Turn off heat.
2. Spoon ricotta mixture evenly across the top of the soup.
3. Sprinkle extra mozzarella.
4. Place under the broiler uncovered for 3–5 minutes until bubbly and golden.

Watch closely — broilers work fast.

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Step 5: Serve

Ladle into bowls like French onion soup.
Drag your spoon through the cheese and enjoy the pull.

Alternatively, you could ladle this into individual bowls and top exactly like French onion soup! Broil each bowl with their own cheesy, melty goodness!

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Tips & Tricks for the Best Baked Lasagna Soup

• Use an oven-safe pot so you can broil directly in the same vessel.
• Don’t overcook the pasta — it continues cooking under the broiler.
• Bone broth adds protein and makes the soup even richer.
• Fresh mozzarella melts best for that dramatic cheese pull.
• If your ricotta is watery, drain it briefly in a sieve first.

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Why Radiatori Pasta Works So Well

Radiatori pasta is perfect for soup because:

• It has ridges that grab onto sauce
• It mimics lasagna noodle texture
• It stays neat and easy to eat
• It looks beautiful in the bowl

No broken noodles. No awkward slurping. Just cozy perfection.

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What to Serve With Baked Lasagna Soup

• Garlic bread or cheesy bread
• Caprese Caesar Salad
• Roasted broccoli or green beans
• A glass of red wine

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Tools & Equipment

• Large oven-safe pot or Dutch oven
• Wooden spoon
• Ladle
• Broiler-safe oven mitts

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FAQ

Can I make baked lasagna soup ahead of time?

Yes! Make the soup base without pasta, refrigerate, and reheat. Add pasta fresh before broiling.

Can I freeze baked lasagna soup?

Freeze the soup base without pasta. Add pasta and ricotta topping when reheating.

Can I use another pasta shape?

Absolutely — short pasta like mafalda corta, campanelle, or broken lasagna noodles all work well.

Can I make this gluten-free?

Yes! Use your favorite gluten-free short pasta. This is my go-to gluten-free, low-carb, high-fiber/protein pasta! They make a great “rice” too!

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Final Thoughts

This baked lasagna soup is everything we love about lasagna — rich sauce, tender pasta, creamy cheese — without the layering, baking, or waiting.

It’s the kind of meal that makes your kitchen smell incredible, your table feel special, and your guests ask for the recipe before dessert.

And that, my friend, is the Sweetpea way. 💗🍝🔥

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