Lasagna soup takes everything you love about the classic baked pasta—rich meat sauce, tender noodles, and melty cheese—and transforms it into a hearty, comforting bowl of goodness. Perfect for busy weeknights or chilly evenings, this recipe delivers all the flavor of lasagna without the fuss of layering. With just one pot and simple ingredients, you’ll have a dish that feels indulgent yet incredibly easy to prepare.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy – All the flavors of lasagna in one pot, ready in under an hour.
- Simple Ingredients – Pantry staples and everyday items make this budget-friendly.
- Comfort in a Bowl – Warm, cheesy, and soul-satisfying, it’s like a hug on a spoon.
- Crowd-Pleaser – Great for family dinners or gatherings—everyone loves it.
- Unique Twist – Unlike other lasagna soup recipes, this one uses a blend of beef and sausage for depth and a creamy three-cheese topping for extra indulgence.
Ingredients Needed
For the Meat & Base
- ½ lb lean ground beef
- ½ lb ground Italian sausage
- Salt & freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
For the Sauce
- 2 tablespoons tomato paste
- 1 batch homemade marinara (or 24 oz jarred marinara)
- ¼ teaspoon red pepper flakes (adjust to taste)
- 2 tablespoons fresh parsley, chopped (or 2 tsp dried)
- ½ teaspoon dried oregano
- 1 teaspoon dried basil
- 7 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
For the Pasta & Veggies
- 9 lasagna noodles, broken into bite-size pieces
- 2 cups fresh spinach (optional, adds color & nutrients)
For the Cheese Topping
- 10 oz ricotta cheese (or cottage cheese for lighter option)
- 1 cup shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- Fresh basil leaves, for garnish
How to Make Lasagna Soup
1. Brown the Meat
In a large heavy pot or Dutch oven, cook the ground beef and Italian sausage over medium-high heat. Season with a little salt and pepper as it cooks. Stir frequently until browned, then drain excess grease and transfer meat to a bowl.
2. Build the Flavor Base
Add olive oil to the same pot, then toss in the chopped onion. Sauté for about 5 minutes until soft and golden—this step creates the base flavor. Stir in the minced garlic and cook for another 1–2 minutes until fragrant.
3. Make the Soup Base
Stir in tomato paste and let it cook for a minute to deepen its flavor. Add marinara sauce, dried herbs, red pepper flakes, and broth. Mix well, then return the cooked meat to the pot.
4. Cook the Noodles
Bring the mixture to a gentle boil. Add broken lasagna noodles directly into the pot. Reduce heat to medium-low and simmer uncovered for 15–20 minutes, stirring occasionally, until the pasta is tender. Add spinach in the last 2–3 minutes if using.
5. Prepare the Cheese Mixture
In a small bowl, combine ricotta, mozzarella, and Parmesan. This creamy topping will melt beautifully when added to the hot soup.
6. Serve and Garnish
Ladle the soup into bowls. Add a generous spoonful of the cheese mixture on top and garnish with fresh basil. Serve warm with crusty bread for dipping.
Serving and Storage Tips
- Serving: Pair with garlic bread, a simple side salad, or roasted vegetables for a complete meal.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Keep noodles separate if possible to prevent them from absorbing too much broth.
- Reheating: Warm on the stove over low heat, adding a splash of broth if the soup thickens too much.
Helpful Notes
- For a lighter version, use ground turkey or chicken instead of beef and sausage.
- If you prefer a vegetarian version, skip the meat and use vegetable broth plus extra veggies like zucchini or mushrooms.
- Make it spicy by adding more red pepper flakes or a pinch of cayenne.
- To prevent mushy noodles, cook them al dente directly in the soup, or boil separately and add just before serving.
Lasagna Soup
Ingredients
Method
- Step 1: In a large pot, cook ground beef and sausage over medium-high until browned. Season with salt and pepper. Drain excess grease and set meat aside.
- Step 2: Add olive oil to the pot. Sauté onion for 5 minutes until softened. Add garlic and cook 1–2 minutes more.
- Step 3: Stir in tomato paste, then add marinara, herbs, red pepper flakes, and broth. Return meat to pot and stir well.
- Step 4: Bring to a boil. Add lasagna noodles and simmer 15–20 minutes until tender, stirring occasionally. Stir in spinach at the end if using.
- Step 5: In a bowl, mix ricotta, mozzarella, and Parmesan for the cheese topping.
- Step 6: Ladle soup into bowls. Top with a spoonful of cheese mixture and garnish with fresh basil. Serve hot with crusty bread.
Notes
Conclusion
This lasagna soup is the ultimate comfort food—rich, cheesy, and loaded with Italian flavors in every spoonful. It’s quicker and easier than traditional lasagna but just as satisfying. Whether you’re feeding family, impressing guests, or craving a cozy meal, this recipe is guaranteed to hit the spot.
If you try this lasagna soup, don’t forget to leave a comment and star rating below! Share your creation on Pinterest or Facebook to inspire others.
👉 What’s your favorite twist on classic lasagna? Let us know in the comments!
Frequently Asked Questions (FAQ)
Can I use a different type of pasta?
Yes! Short pasta shapes like bowties, penne, or fusilli work well. Just adjust cooking time.
How do I make this recipe gluten-free?
Swap the lasagna noodles for your favorite gluten-free pasta and ensure your broth and marinara are certified gluten-free.
Can I freeze lasagna soup?
Yes, but freeze without the noodles, as they don’t reheat well. Cook fresh pasta when ready to serve and add it to reheated soup.
How thick should the soup be?
It should be hearty but brothy enough to scoop with a spoon. If it gets too thick, add a little extra broth before serving.
Can I make it ahead?
Definitely! Cook the soup base ahead, refrigerate, and add freshly boiled pasta when serving to keep the texture perfect.