Print

Baked Lasagna Soup

baked lasagna soup
Print Recipe

Baked Lasagna Soup is made with rich Italian American bolognese, tender radiatori pasta, and finished with a broiled ricotta and mozzarella topping.

Ingredients

Cheater Italian American Bolognese

(Use your freezer bolognese if you have it — otherwise this is the go-to version.)

  • ½ pound ground beef

  • ½ pound ground Italian sausage

  • 1 medium onion, diced

  • 1 garlic clove, minced

  • ½ cup red wine

  • 1 jar Rao’s marinara sauce

  • 1 teaspoon Italian seasoning

  • 1 bay leaf

  • ½ cup freshly grated parmesan cheese

Ricotta & Mozzarella Topping

  • 8 oz ricotta cheese

  • 4 oz fresh mozzarella, broken into pieces

  • 1 tablespoon Italian seasoning

  • 8 ounces low-moisture mozzarella, grated

Instructions

Make the Bolognese

  1. In a large oven-safe pot or Dutch oven over medium heat, 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 any browned bits.

  5. Add marinara sauce, Italian seasoning, bay leaf, and parmesan cheese.

  6. Simmer uncovered for 15–20 minutes. Remove bay leaf.

Build the Soup

  1. Pour stock or bone broth into the bolognese and bring to a gentle simmer.

  2. Stir in radiatori pasta.

  3. Simmer until pasta is just shy of al dente.

Season with salt and pepper to taste.

Make the Ricotta Topping

In a small bowl, mix together ricotta, fresh mozzarella, and Italian seasoning.

Bake the Soup

  1. Turn off heat.

  2. Spoon ricotta mixture evenly over the top of the soup.

  3. Sprinkle with extra mozzarella if desired.

  4. Place under the broiler uncovered for 3–5 minutes, until bubbly and golden.

Watch closely — broilers work fast.

Serve

Ladle into bowls like French onion soup.
Break through the cheese and enjoy the pull.

Notes

Use an oven-safe pot so you can broil directly in the same vessel.
Bone broth adds extra protein and richness.
Don’t overcook the pasta — it finishes cooking under the broiler.
If ricotta is watery, drain briefly before using.
Swap cottage cheese for ricotta if you want even more protein.
I love this brand of gluten-free, low-carb pasta!

Find it online: https://sweetpealifestyle.com/baked-lasagna-soup/

Recipe Card powered byTasty Recipes