There’s something especially comforting about a pot of lasagna soup bubbling away on the stove. It has everything I love about a classic lasagna—rich tomato sauce, savory beef and sausage, tender pasta, and plenty of creamy cheese—but it all comes together in one warm, cozy bowl.
This is the kind of dinner I want when the weather turns chilly and I’m craving something hearty without the work of layering and baking a whole lasagna. The broken noodles cook right in the tomato broth, spinach adds a little freshness, and a spoonful of ricotta, mozzarella, and Parmesan melts into every serving. Add fresh basil on top, and dinner is ready.
Why You’ll Love This Recipe
If you love lasagna but don’t always have the time to make one, this soup is such a satisfying alternative. You still get those familiar layers of flavor—Italian sausage, beef, marinara, herbs, pasta, and cheese—just in a much cozier form.
I especially love the cheese topping here. Instead of stirring the ricotta, mozzarella, and Parmesan into the entire pot, you spoon the mixture over each bowl. It slowly melts into the hot broth as you eat, making every spoonful creamy, cheesy, and delicious.
It’s also a great recipe to keep in mind for busy evenings. You can prepare the soup base ahead of time, add the noodles when you’re ready to eat, and have a warm, filling dinner without much last-minute work.
Lasagna Soup Ingredients
Here’s what you’ll need to make this cozy, hearty lasagna soup:
- Ground Beef – Lean ground beef gives the soup a hearty, meaty base and plenty of classic lasagna flavor.
- Italian Sausage – Adds extra richness and savory Italian seasoning to the broth. Together with the beef, it makes the soup especially satisfying.
- Salt and Black Pepper – Used to season the meat as it browns and bring out the other flavors in the soup.
- Yellow Onion – Adds a subtle sweetness and creates a flavorful foundation for the tomato broth.
- Olive Oil – Used for sautéing the onion and garlic until soft and fragrant.
- Garlic – Three minced cloves add plenty of savory flavor and complement the tomato, meat, and Italian herbs.
- Tomato Paste – Concentrates the tomato flavor and adds extra richness to the soup base.
- Marinara Sauce – Forms the heart of the tomato broth. You can use the homemade marinara called for in the recipe or a 24-ounce marinara sauce.
- Red Pepper Flakes – Add a gentle touch of heat without overpowering the other flavors.
- Parsley, Oregano, and Basil – These herbs give the soup its familiar Italian-inspired flavor. Fresh or dried parsley can be used as specified in the recipe.
- Chicken Broth – Seven cups create the savory soup base and give the lasagna noodles plenty of liquid to cook in. Vegetable broth can also be used.
- Lasagna Noodles – The ingredient that gives this soup its lasagna character! Breaking the noodles into pieces makes them easy to cook and eat by the spoonful.
- Fresh Spinach – An optional addition that brings a little color and freshness to the rich tomato soup.
For the Cheese Topping
- Ricotta Cheese – Makes the topping rich and creamy, just like the ricotta layer in traditional lasagna. Cottage cheese can be substituted.
- Mozzarella Cheese – Adds that melty, cheesy goodness you expect from lasagna.
- Parmesan Cheese – Freshly grated Parmesan adds a salty, savory finish to the cheese mixture.
- Fresh Basil – Sprinkle it over each bowl just before serving for a fresh, aromatic finishing touch.
Step-by-Step Instructions
First, brown the meat. Add the ground beef and Italian sausage to a large pot over medium-high heat. Season them with salt and pepper as they cook. Once the meat is nicely browned, drain the grease and remove it from the pot.
Next, cook the onion and garlic. Heat the olive oil over medium heat, add the diced onion, and sauté it for about 5 minutes. Stir it occasionally so that it cooks evenly. Add the minced garlic and cook for another minute or two.
Build the soup base. Stir in the tomato paste, marinara sauce, spices, and broth, then return the browned meat to the pot. At this point, the soup starts to take on all those rich, familiar lasagna flavors.
Now, add the noodles. Bring the soup to a boil and add the lasagna noodles, broken into fourths. Reduce the heat to medium-low and cook, stirring occasionally, until the noodles are tender. If you’re using spinach, stir it in at the end.
While the soup finishes, make the cheese topping. Stir the mozzarella, Parmesan, and ricotta together in a small bowl.
Finally, serve. Ladle the hot soup into bowls and add a generous scoop of the cheese mixture to each one. Finish with fresh basil and enjoy it while it’s warm.
Expert Tips
One of the most important things to watch in this recipe is the pasta. Lasagna noodles continue to absorb liquid as they sit, so cook them just until tender. This is especially helpful if you know you’ll have leftovers.
If you’re making the soup ahead of time, I recommend keeping the noodles out of the pot until you’re ready to serve. Prepare the soup base, refrigerate it, and then bring it back to a boil and cook the noodles in it before eating. You’ll get a much better pasta texture this way.
And don’t skip that cheese topping! Keeping the ricotta, mozzarella, and Parmesan separate until serving gives the soup a wonderful contrast between the hot tomato broth and creamy cheese. Let it sit on top for a moment, then swirl a little into each spoonful.
Recipe Variations
This recipe is easy to adjust depending on what you have in your kitchen.
For a vegetarian lasagna soup, leave out the ground beef and sausage and add more vegetables while cooking the onion and garlic. Zucchini, mushrooms, and yellow squash are all delicious choices.
For a vegan version, omit the meat and use additional vegetables instead. Replace the cheese mixture with cashew ricotta and use the vegetable broth option in the ingredient list.
You can also switch up the pasta. Broken lasagna noodles give the soup its classic lasagna feel, but another pasta shape can be used in their place. And if ricotta isn’t your favorite, the recipe already gives you the option of using cottage cheese instead.
Storage & Reheating
This soup keeps well in the refrigerator, so it’s a nice recipe to make when you want leftovers for another meal. Store it covered in the fridge for 3–4 days.
Keep in mind that the noodles will continue soaking up the broth as the soup sits. When reheating it on the stovetop, warm it gently and add a splash of broth if you’d like to loosen the consistency.
You can freeze the soup, too. Freeze it without the cheese mixture in a freezer-safe container for 2–3 months. Let it thaw overnight in the refrigerator, then slowly warm it on the stovetop.
If you already know that most of the batch is going into the freezer, consider leaving out the noodles as well. Cook them fresh when you reheat the soup, then finish each bowl with the cheese topping.
Serving Suggestions
I love serving lasagna soup piping hot with the ricotta mixture spooned right into the center and plenty of fresh basil scattered over the top. Give the cheese a minute to soften in the hot broth, and you get a little bit of creamy ricotta, stretchy mozzarella, pasta, and tomato in every bite.
For a simple dinner, all this soup really needs is a good piece of crusty bread or garlic bread for dipping. If you want something fresh alongside it, add a simple green salad or Caesar-style salad.
And if you’re feeding a hungry table, serve it with warm breadsticks or focaccia. The soup is already hearty enough to be the main event, so the sides can stay simple.
Recipe FAQs
1. Can I make Lasagna Soup ahead of time?
Yes! You can easily make the soup base ahead of time. Just leave out the lasagna noodles until you’re ready to serve. Store the soup in the refrigerator, then bring it back to a boil and cook the noodles right in the soup. This keeps the pasta tender instead of letting it soak up all that delicious broth.
2. How do I keep the lasagna noodles from getting mushy?
Make sure you don’t overcook the noodles. Cook them just until tender, since they’ll continue to soften as they sit in the hot broth. If you’re planning on having lots of leftovers, you can also cook the noodles separately and add them to each bowl as needed.
3. Can I use a different type of pasta?
Yes, definitely! Lasagna noodles make this soup taste and feel more like classic lasagna, but another pasta will work too. Penne, bow ties, rotini, or shells are all great options. Just keep an eye on the cooking time since different pasta shapes may cook faster or slower.
4. Why does my Lasagna Soup get thicker after sitting?
This is completely normal! The lasagna noodles continue to soak up the broth as the soup sits, so leftovers will naturally be thicker the next day. When reheating, simply stir in a little extra chicken or vegetable broth until it reaches the consistency you like.
5. Can I freeze Lasagna Soup?
Yes, this soup freezes great! I recommend freezing it without the cheese mixture and, for the best texture, leaving out the noodles too. Store the soup in a freezer-safe container for 2–3 months. Thaw it overnight in the refrigerator, reheat slowly on the stovetop, and cook fresh noodles before serving. Add that creamy cheese topping at the end.
Lasagna Soup
Ingredients
- 1/2 pound lean ground beef
- 1/2 pound ground Italian sausage
- Salt and freshly ground black pepper, to taste
- 1 yellow onion, chopped
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 recipe homemade marinara sauce (or 24 ounce marinara sauce)
- 1/4 tsp red pepper flakes
- 2 tbsp fresh parsley, chopped (or 2 tsp dried)
- 1/2 tsp dried oregano
- 1 tsp dried basil
- 7 cups low sodium chicken broth (or vegetable broth)
- 9 lasagna noodles, broken into pieces
- 2 cups fresh spinach leaves (optional)
- 10 ounces ricotta cheese (or cottage cheese)
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated parmesan cheese
- Fresh basil, for serving
Instructions
- Place a large pot over medium-high heat. Add the ground beef and Italian sausage and cook until browned, seasoning with salt and pepper while they cook. Drain away the grease, then transfer the cooked meat out of the pot.
- Add the olive oil to a large pot and warm it over medium heat. Add the diced onion and sauté for about 5 minutes, stirring from time to time. Stir in the minced garlic and continue cooking for another minute or two.
- Mix in the tomato paste, marinara sauce, spices, and broth. Add the cooked meat back to the pot.
- Bring the soup to a boil. Break the lasagna noodles into fourths and add them to the pot. Lower the heat to medium-low and cook, stirring occasionally, until the noodles are tender. Stir in the spinach, if using.
- In a small bowl, combine the mozzarella, Parmesan, and ricotta cheeses.
- Spoon the hot soup into serving bowls. Top each portion with a scoop of the cheese mixture and finish with fresh basil.
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Recipe Notes
