I didn’t grow up with lasagna soup. But the first time I made it, standing over the stove on a gray November afternoon, it felt like something I had been missing for years. It had all the familiar comfort of a baked lasagna, but easier, messier—in a good way—and deeply soothing. The kind of dish that makes you pause mid-bite just to smile.
This recipe isn’t just about flavor (though it’s rich, savory, and full of cheesy goodness). It’s about that feeling you get when the kitchen smells like home, when the table gets quiet because everyone’s too busy enjoying what’s in front of them. If you’re looking for a one-pot dinner that feels like a warm hug, you’re exactly where you need to be.
Jump to:
Why You’ll Love This Recipe
- All the flavor, none of the fuss: This soup gives you everything you love about classic lasagna without the layering, baking, or cleanup. Just one pot and a few simple steps.
- Cozy and crowd-pleasing: Perfect for chilly nights or when you need a meal that hugs you back. Kids love it, adults go for seconds, and leftovers are even better.
- Customizable to your cravings: Whether you want to sneak in extra veggies, go meatless, or add a little heat, this recipe is flexible enough to make it your own.
- Freezer-friendly for future comfort: Make a batch now, freeze what’s left, and you’ve got a homemade meal ready for your next busy night.
- That cheese topping: Creamy ricotta mixed with mozzarella and parmesan. It melts into the hot broth and turns every spoonful into magic.
Ingredients You'll Need
For the Soup Base
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 batch homemade marinara or 24 ounces store-bought marinara sauce
- 7 cups low sodium chicken broth
- ¼ teaspoon red pepper flakes (optional for heat)
- 2 tablespoons fresh parsley or 2 teaspoons dried
- ½ teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
For the Meat
- ½ pound lean ground beef
- ½ pound ground Italian sausage
For the Pasta
- 9 traditional lasagna noodles, broken into bite-sized pieces
For the Cheese Topping
- 10 ounces ricotta cheese
- 1 cup shredded mozzarella
- ½ cup freshly grated parmesan
Optional Add-ins
- 2 cups fresh spinach leaves
- Fresh basil for garnish
How to Make Lasagna Soup
Step 1: Brown the meat
In a large soup pot or Dutch oven, cook the ground beef and Italian sausage over medium-high heat. Season with salt and pepper. Once browned, drain the grease and set the meat aside.
Step 2: Sauté the aromatics
Add olive oil to the same pot. Toss in the chopped onion and cook for about 5 minutes until soft and translucent. Stir in the minced garlic and let it cook for another minute until fragrant.
Step 3: Build the broth
Add the tomato paste and stir it through the onions. Pour in the marinara sauce and chicken broth. Sprinkle in the red pepper flakes, parsley, oregano, and basil. Return the cooked meat to the pot and stir everything together.
Step 4: Add pasta and simmer
Bring the soup to a gentle boil. Break the lasagna noodles into smaller pieces and add them to the pot. Lower the heat to medium and let the soup simmer until the noodles are tender, about 12 to 15 minutes. If using spinach, stir it in during the last few minutes of cooking.
Step 5: Mix the cheese
In a small bowl, combine ricotta, mozzarella, and parmesan. Stir until creamy and well mixed.
Step 6: Serve with flair
Ladle the hot soup into bowls. Add a generous dollop of the cheese mixture on top and let it melt into the soup. Sprinkle fresh basil over each bowl for a final touch.
Pro Tips from My Kitchen
✓ Break the noodles just right – Snap each lasagna noodle into four or five pieces. It keeps the soup spoon-friendly and avoids clumps at the bottom of the pot.
✓ Sauté the tomato paste – Let the tomato paste cook for a minute or two before adding liquid. This helps deepen the flavor and removes any canned taste.
✓ Don’t skip the cheese mixture – You might be tempted to stir the cheese into the whole pot, but trust me, adding a fresh dollop to each bowl makes every serving feel special.
✓ Go easy on the noodles if storing – If you plan to freeze or refrigerate leftovers, consider cooking the noodles separately and adding them in just before serving. This keeps them from turning too soft over time.
✓ Taste before serving – The broth may need a final pinch of salt or pepper after simmering. Taste it once the noodles are done and adjust as needed.
Frequently Asked Questions about Lasagna Soup
Yes. You can prepare the soup up to the point before adding the noodles. Store it in the fridge, then bring it to a boil and add the pasta fresh when you're ready to serve.
It does, but for best results, freeze it without the noodles and cheese. When reheating, cook fresh noodles separately and add the cheese topping just before serving.
Cottage cheese works well as a substitute. Just blend it slightly if you want a smoother texture.
Absolutely. Just skip the beef and sausage and add vegetables like zucchini, mushrooms, or lentils. Use vegetable broth instead of chicken broth.
Yes. Use your favorite gluten-free pasta in place of traditional lasagna noodles and check that your marinara sauce and broth are certified gluten-free.
Lasagna Soup Recipe
Ingredients
- ½ pound lean ground beef
- ½ pound ground Italian sausage
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 24 ounces marinara sauce or 1 batch homemade
- 7 cups low sodium chicken broth
- ¼ teaspoon red pepper flakes optional for heat
- 2 tablespoons fresh parsley or 2 teaspoons dried
- ½ teaspoon dried oregano
- 1 teaspoon dried basil
- to taste salt and freshly ground black pepper
- 9 traditional lasagna noodles broken into bite-sized pieces
- 10 ounces ricotta cheese
- 1 cup shredded mozzarella
- ½ cup freshly grated parmesan
Optional Add-ins
- 2 cups fresh spinach leaves
- fresh basil for garnish
Instructions
- In a large soup pot or Dutch oven, cook the ground beef and Italian sausage over medium-high heat. Season with salt and pepper. Once browned, drain the grease and set the meat aside.
- Add olive oil to the same pot. Toss in the chopped onion and cook for about 5 minutes until soft and translucent. Stir in the minced garlic and let it cook for another minute until fragrant.
- Add the tomato paste and stir it through the onions. Pour in the marinara sauce and chicken broth. Sprinkle in the red pepper flakes, parsley, oregano, and basil. Return the cooked meat to the pot and stir everything together.
- Bring the soup to a gentle boil. Break the lasagna noodles into smaller pieces and add them to the pot. Lower the heat to medium and let the soup simmer until the noodles are tender, about 12 to 15 minutes. If using spinach, stir it in during the last few minutes of cooking.
- In a small bowl, combine ricotta, mozzarella, and parmesan. Stir until creamy and well mixed.
- Ladle the hot soup into bowls. Add a generous dollop of the cheese mixture on top and let it melt into the soup. Sprinkle fresh basil over each bowl for a final touch.
Notes
- Break each lasagna noodle into four or five pieces for a spoon-friendly bite.
- Sautéing the tomato paste before adding liquid deepens the flavor.
- Add cheese topping per bowl instead of mixing it in for the best texture.
- For storing or freezing, cook noodles separately to avoid sogginess.
- Always taste and adjust seasoning before serving.
Leave a Reply