Pioneer Woman Lasagna Soup Recipe

Pioneer Woman Lasagna Soup is a hearty American-style dinner that turns a classic baked dish into a quick one-pot meal. This version uses Italian sausage, broken noodles, and a rich tomato broth topped with dollops of ricotta.

Ree Drummond’s way of making this works because she treats the soup base like a thick meat sauce. If you don’t let the onions and peppers soften properly in the beef fat before adding the liquid, you’ll end up with crunchy bits that ruin the texture. I’ve found that getting a good brown crust on the sausage first gives the broth a much deeper savory saltiness.

The cheese mixture is what actually makes this taste like real lasagna rather than just a bowl of tomato pasta. Mixing the ricotta with parmesan and dried parsley creates these little creamy pockets that melt into the hot liquid as you eat. It’s my favorite part of the bowl, especially when the noodles have soaked up just enough of the broth to get tender.

Pioneer Woman Lasagna Soup Ingredients

For the Soup Base

• 1 lb (450g) ground beef
• 1 lb (450g) Italian sausage, casings removed
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 bell peppers, seeded and chopped
• 1 tsp (5g) dried oregano
• 1/2 tsp (2.5g) red pepper flakes
• 2 tbsp (30g) tomato paste
• 1 can (28 oz / 800g) crushed tomatoes
• 6 cups (1.4L) chicken broth
• 2 bay leaves
• 10 lasagna noodles, broken into bite-sized pieces

For the Cheese Topping

• 1 cup (250g) ricotta cheese
• 1/2 cup (50g) grated parmesan cheese
• 1/4 tsp (1.5g) salt
• 2 tbsp (8g) fresh parsley, chopped
• 2 cups (225g) shredded mozzarella cheese

How To Make Pioneer Woman Lasagna Soup

• 1. Brown the meat: Place a large pot over medium-high heat and add the ground beef and Italian sausage. Use a wooden spoon to break the meat into small crumbles as it cooks until no pink remains.
• 2. Sauté the vegetables: Toss in the chopped onion, bell peppers, and minced garlic with the cooked meat. Stir everything together and cook for about five minutes until the vegetables look soft and the onions are see-through.
• 3. Bloom the spices: Add the tomato paste, dried oregano, and red pepper flakes to the pot. Stir constantly for two minutes to let the paste darken and the spices smell fragrant against the hot metal.
• 4. Simmer the broth: Pour in the crushed tomatoes, chicken broth, and add the bay leaves. Bring the liquid to a steady boil, then turn the heat down and let it bubble gently for 20 minutes to let the flavors come together.
• 5. Cook the noodles: Drop the broken lasagna noodle pieces into the bubbling soup. Keep the heat at a simmer and cook for about 10 to 12 minutes until the pasta is soft but still has a little bite.
• Don’t overcook the noodles in the pot or they’ll turn into mush by the time you sit down to eat. They’ll keep softening even after you turn the stove off because the liquid is so hot.
• 6. Mix the cheese: Stir the ricotta, parmesan, salt, and parsley together in a small bowl while the pasta finishes. Set this aside so it’s ready to go as soon as the soup is done.
• 7. Melt the mozzarella: Turn off the heat and stir the shredded mozzarella directly into the soup until it’s stringy and melted. Remove the bay leaves and throw them away before you start ladling the soup into bowls.
• 8. Add the ricotta: Spoon a big dollop of the ricotta mixture into the center of each individual bowl right before serving. The cold cheese will slowly melt into the hot tomato broth and make it creamy.

Recipe Tips

• Break the noodles small. Try to snap the lasagna sheets into pieces no larger than an inch or two across. If the chunks are too big, they’re hard to fit on a spoon and you’ll end up with a messy face while trying to eat them.
• Deglaze the pot. When you add the chicken broth, use your spoon to really scrape the bottom of the pan. Those brown bits stuck to the metal from the sausage carry the most flavor for your soup base.
• Check the salt. Wait until the very end to add extra salt because the sausage and parmesan are already quite salty. Taste a spoonful of the broth after the noodles are cooked before you decide to add more.
• Use a heavy pot. A Dutch oven or a heavy-bottomed stockpot works best for this recipe because it holds heat evenly. This prevents the thick tomato base from scorching on the bottom while the noodles are simmering.
• Prep the cheese early. Have the ricotta mixture ready before the noodles are finished cooking. You want to serve this soup while it’s steaming hot so the cheese dollop gets that soft, melty texture immediately.
• Watch the liquid levels. If you aren’t serving the soup right away, the noodles will drink up a lot of the broth. Keep a little extra chicken stock on hand to thin it back out if it turns into a thick pasta dish.

What To Serve With Lasagna Soup

Garlic bread or a crusty baguette is great for dipping into the thick tomato broth. You want something sturdy that can hold the weight of the melted mozzarella and ricotta.

A simple green salad with a sharp vinaigrette helps balance the heavy meat and cheese. Some roasted broccoli or sautéed zucchini sticks on the side add a nice crunch to the meal.

How To Store Lasagna Soup

• Fridge: Put the cooled soup in an airtight container and keep it for up to four days. The noodles will get much softer as they sit in the liquid overnight, so the texture will be different the next day.
• Reheat: The best way to warm this up is in a small pot on the stove over medium heat. Add a splash of water or broth to loosen the sauce and stir it frequently so the cheese doesn’t stick to the bottom.
• Freeze: This soup freezes well for up to three months if you store it without the ricotta topping. Let it thaw in the fridge overnight before reheating, and just add fresh ricotta once it’s hot again.

Pioneer Woman Lasagna Soup Nutrition Facts

Per serving (1 of 8):

• Calories: 480 kcal
• Protein: 28g
• Fat: 24g
• Carbohydrates: 38g
• Sugar: 6g
• Sodium: 1150mg

FAQs

Can I make Pioneer Woman Lasagna Soup in a slow cooker?

Yes, you can brown the meat and vegetables on the stove first then toss everything except the noodles and cheese into the crockpot for six hours on low. Add the broken pasta during the last 30 minutes of cooking so they don’t get too soggy.

What’s a good substitute for Italian sausage?

You can use ground turkey or extra ground beef if you don’t like pork, but you’ll need to add more fennel seeds and black pepper. The sausage provides most of the spice for the broth, so the soup might taste a bit flat without it.

Why did my noodles get so mushy?

The pasta continues to cook as long as it’s sitting in the hot liquid, even after the heat is off. If you’re planning on having leftovers, it’s better to boil the noodles separately and add them to each bowl instead of the big pot.

Can I use a different type of pasta for this soup?

Yes, rotini or bowties work fine if you don’t have lasagna sheets in the pantry. Just make sure to check the package directions for cooking times since smaller shapes usually cook faster than thick lasagna noodles.

Is it possible to make this soup vegetarian?

You can swap the meat for a mix of mushrooms and lentils and use vegetable broth instead of chicken. Make sure to double the dried herbs and add a splash of soy sauce to keep that deep savory flavor the meat usually provides.

Try More Pioneer Woman Recipes:

• Pioneer Woman Ham And Bean Soup
• Pioneer Woman Vegetable Beef Soup
• Pioneer Woman Creamy Chicken Noodle Soup
• Pioneer Woman Beef Barley Soup Recipe
• Pioneer Woman Cabbage Soup