This Viral TikTok-Style Cheesy Pesto Lasagna Soup is a cozy, creamy dish that combines all the best parts of classic lasagna with a fun, soupy twist.
The first time I saw this recipe trending online, I couldn’t resist trying it! I mean, who can say no to the combination of tender lasagna noodles, a rich tomato-based broth, and dollops of cheesy goodness topped with vibrant pesto? It’s like a big, warm hug in a bowl.
Plus, it’s surprisingly easy to make and perfect for a weeknight dinner or a casual dinner party. Let me walk you through how to make this irresistible soup!
What’s Inside This Recipe?
My Take on This Viral Cheesy Pesto Lasagna Soup
I love how this recipe combines the comfort of lasagna with the simplicity of a one-pot soup.
- It’s a lifesaver on busy nights when you want something hearty and satisfying but don’t have the time to layer a full lasagna.
- This soup really shines because of the ricotta mixture and pesto.
- The creamy ricotta topping melts into the hot broth for the perfect cheesy bite, while the pesto adds a fresh, herby kick that balances the richness.
- The best part? You can easily tweak it to suit your tastes—swap out the beef for ground turkey or make it vegetarian by skipping the meat altogether.
- If you’re a fan of classic lasagna, pesto lasagna, or even crockpot lasagna soup recipes, this dish will feel like an exciting twist on your favorites!
Ingredients
Here’s everything you’ll need to whip up this delicious soup:
- 6 oz part-skim ricotta cheese (about ¾ cup)
- 2 oz mozzarella cheese, shredded (about ½ cup)
- 2 Tbsp grated Parmesan cheese
- 1 ¼ tsp kosher salt, divided, plus more to taste
- 2 Tbsp extra-virgin olive oil
- 1 cup chopped yellow onion (about 1 medium onion)
- 1 lb 90/10 lean ground beef
- 3 garlic cloves, finely chopped (about 1 Tbsp)
- 1 Tbsp tomato paste
- ¼ tsp crushed red pepper (optional)
- 1 (28-oz) can crushed tomatoes
- 4 cups chicken broth
- 2 cups water
- 1 Tbsp granulated sugar
- 8 uncooked lasagna noodles, broken into thirds
- Store-bought pesto (for topping)
- Shaved Parmesan cheese (optional, for garnish)
You’ll also need a large pot or Dutch oven and a wooden spoon for cooking.
How to Make Cheesy Pesto Lasagna Soup
Making this soup is easier than you might think. Let’s break it down step by step:
1. Mix the cheeses.
In a small bowl, stir together the ricotta, mozzarella, grated Parmesan, and 1/4 teaspoon of the kosher salt. Set this cheesy mixture aside, it’ll be your creamy topping later!
2. Sauté the onion and beef.
Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and cook, stirring occasionally, for about 5 minutes, until it starts to soften and turn translucent. Add the ground beef and cook, breaking it up with a wooden spoon, until browned, about 5 minutes.
3. Add garlic and seasonings.
Stir the garlic, tomato paste, and crushed red pepper into the beef mixture. Cook for about 2 minutes, stirring constantly, until the garlic becomes fragrant.
4. Build the broth.
Add the crushed tomatoes, chicken broth, water, granulated sugar, and the remaining 1 teaspoon of salt. Give it a good stir and bring the soup to a boil over high heat.
5. Cook the lasagna noodles.
Once the soup is boiling, add the broken lasagna noodles. Cook over high heat, stirring occasionally, for 8 to 10 minutes, or until the noodles are tender but still slightly firm. Taste the broth and add more salt if needed.
6. Serve and garnish.
Ladle the soup into bowls and top each serving with a dollop of the ricotta mixture and a spoonful of pesto. For an extra touch, sprinkle with shaved Parmesan. Serve immediately and enjoy!
How to Serve Your Cheesy Pesto Lasagna Soup
- This soup is a meal on its own, but you can pair it with a simple side salad or some warm, crusty bread for dipping.
- If you’re hosting, try serving it in shallow bowls with the ricotta and pesto beautifully swirled on top it’s as pretty as it is delicious!
Storing and Enjoying Leftovers
- Got leftovers? No problem! Let the soup cool completely, then transfer it to an airtight container. It’ll keep in the fridge for up to 3 days.
- When reheating, add a splash of water or broth to loosen it up, as the noodles will absorb some of the liquid over time.
- If you’d like to freeze it, I recommend doing so before adding the noodles. When ready to eat, cook the noodles fresh and stir them into the reheated soup.
Top Tips for Customizing Your Cheesy Pesto Lasagna Soup
- Switch up the protein. Not a fan of beef? Try ground turkey, chicken sausage, or even Italian sausage for a different flavor profile.
- Make it vegetarian. Skip the meat and use vegetable broth instead of chicken broth. You can add diced zucchini or mushrooms for extra texture.
- Use homemade pesto. While store-bought pesto is convenient, homemade pesto can add an extra layer of freshness and flavor.
- Add more veggies. Stir in some spinach or kale at the end of cooking for a boost of greens.
Your Questions About Cheesy Pesto Lasagna Soup Answered
Can I make this soup in a slow cooker?
Yes! To adapt this recipe for a slow cooker, brown the onion, beef, garlic, and tomato paste in a skillet first. Then transfer everything (except the noodles, ricotta mixture, and pesto) to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Add the broken noodles during the last 30 minutes of cooking.
Can I use gluten-free noodles?
Absolutely! Just replace the lasagna noodles with your favorite gluten-free pasta. Keep an eye on the cooking time, as gluten-free noodles can cook faster.
What’s the best way to store pesto?
Pesto is best stored in the fridge in a sealed container. If you’re making it from scratch, you can freeze it in an ice cube tray for easy portioning.
Can I make this soup ahead of time?
You can prepare the broth and meat mixture a day ahead and store it in the fridge. When you’re ready to serve, bring the soup to a boil and cook the noodles fresh.
A rich, hearty bowl perfect for chilly nights!
There’s a reason this Viral TikTok-Style Cheesy Pesto Lasagna Soup has taken the internet by storm, it’s comforting, flavorful, and so easy to make. Whether you’re a fan of classic lasagna or just looking for a creative new soup recipe, this dish is sure to become a family favorite.
I’d love to hear how this recipe turned out for you! Leave a comment below and let me know your thoughts. And don’t forget to share your creations on social media, tag WandaRecipes.com so I can see your delicious bowls of lasagna soup.
Looking for more comforting soup ideas? Check out my recipes for Lasagna Soup, Pasta Soup, and Crockpot Soup Recipes.
Happy cooking!
Cheesy Pesto Lasagna Soup
Ingredients
- 6 oz part-skim ricotta cheese about ¾ cup
- 2 oz mozzarella cheese shredded (about ½ cup)
- 2 Tbsp grated Parmesan cheese
- 1 ¼ tsp kosher salt divided, plus more to taste
- 2 Tbsp extra-virgin olive oil
- 1 cup chopped yellow onion about 1 medium onion
- 1 lb 90/10 lean ground beef
- 3 garlic cloves finely chopped (about 1 Tbsp)
- 1 Tbsp tomato paste
- ¼ tsp crushed red pepper optional
- 1 28-oz can crushed tomatoes
- 4 cups chicken broth
- 2 cups water
- 1 Tbsp granulated sugar
- 8 uncooked lasagna noodles broken into thirds
- Store-bought pesto for topping
- Shaved Parmesan cheese optional, for garnish
Instructions
Mix the cheeses.
- In a small bowl, stir together the ricotta, mozzarella, grated Parmesan, and 1/4 teaspoon of the kosher salt. Set this cheesy mixture aside, it’ll be your creamy topping later!
Sauté the onion and beef.
- Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and cook, stirring occasionally, for about 5 minutes, until it starts to soften and turn translucent. Add the ground beef and cook, breaking it up with a wooden spoon, until browned, about 5 minutes.
Add garlic and seasonings.
- Stir the garlic, tomato paste, and crushed red pepper into the beef mixture. Cook for about 2 minutes, stirring constantly, until the garlic becomes fragrant.
Build the broth.
- Add the crushed tomatoes, chicken broth, water, granulated sugar, and the remaining 1 teaspoon of salt. Give it a good stir and bring the soup to a boil over high heat.
- Cook the lasagna noodles.
- Once the soup is boiling, add the broken lasagna noodles. Cook over high heat, stirring occasionally, for 8 to 10 minutes, or until the noodles are tender but still slightly firm. Taste the broth and add more salt if needed.
Serve and garnish.
- Ladle the soup into bowls and top each serving with a dollop of the ricotta mixture and a spoonful of pesto. For an extra touch, sprinkle with shaved Parmesan. Serve immediately and enjoy!
Notes
Top Tips for Customizing Your Cheesy Pesto Lasagna Soup
- Switch up the protein. Not a fan of beef? Try ground turkey, chicken sausage, or even Italian sausage for a different flavor profile.
- Make it vegetarian. Skip the meat and use vegetable broth instead of chicken broth. You can add diced zucchini or mushrooms for extra texture.
- Use homemade pesto. While store-bought pesto is convenient, homemade pesto can add an extra layer of freshness and flavor.
- Add more veggies. Stir in some spinach or kale at the end of cooking for a boost of greens.
