Warm, hearty, and bubbling with bold Italian flavors, Lasagna Soup brings all the comfort of traditional lasagna in a cozy bowl. With rich tomato broth and melty cheese, it’s a winter weeknight favorite.
This soup simmers ground beef, sausage, herbs, and broken noodles into a comforting pot of joy. A dollop of ricotta-mozzarella topping melts into every bite, making it impossible to resist.
Key Players That Make This Lasagna Soup Shine
- Ground Beef – Brings hearty depth and a classic lasagna flavor base.
- Italian Sausage – Infuses the broth with savory spice and richness.
- Marinara Sauce – Provides the familiar, tomatoey lasagna essence in soup form.
- Lasagna Noodles – Broken into pieces, they soak up flavor and mimic the layers of classic lasagna.
- Ricotta Cheese – Creamy and cooling, it contrasts beautifully with the warm broth.
- Mozzarella Cheese – Melts into the soup, adding gooey, comforting texture.
- Parmesan Cheese – A sharp, salty finish that deepens the soup’s flavor.
- Spinach – Optional, but adds a nutritious touch and visual vibrancy.
How to Make Lasagna Soup: The Short & Savory Version
Begin by browning the ground beef and sausage until golden and fragrant. Set the meat aside, then sauté onion and garlic in olive oil until soft.
Stir in tomato paste, marinara, dried herbs, and broth, letting the mixture come to a gentle boil. Add the browned meat and broken lasagna noodles, simmering until the pasta is perfectly tender.
Toss in fresh spinach just before serving for a green, flavorful boost. In a separate bowl, mix the three cheeses. Ladle soup into bowls, top with a generous scoop of the cheese mixture, and garnish with basil.
Serve hot, and savor the comforting, layered flavors of lasagna—no baking dish required.
Flavorful Tips & Delicious Variations
To give your Lasagna Soup even more punch, don’t skip the trio of cheeses—they create the creamy contrast that defines the dish. For a spicier kick, use hot Italian sausage or an extra pinch of red pepper flakes.
Vegetarian? Skip the meat and bulk it up with zucchini, mushrooms, or squash. Vegan? Opt for plant-based meat and swap the cheese for a creamy cashew ricotta. This soup also welcomes pasta swaps—try rotini, penne, or bowties if lasagna noodles aren’t handy.
Short on time? Prep everything but the noodles ahead. Reheat and cook the pasta fresh for the best texture.
Storing Leftovers the Delicious Way
Lasagna Soup stores beautifully and actually tastes even better the next day. Keep it in an airtight container in the fridge for up to four days.
For freezing, skip the cheese topping and freeze the soup base in a sealed container for up to three months. Thaw overnight in the fridge, then reheat slowly on the stovetop. For the best texture, consider boiling fresh noodles when reheating.
When ready to serve, top hot bowls with the cheese mixture and enjoy that classic lasagna experience—without turning on the oven.
Lasagna Soup
Ingredients
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon dried oregano
- 7 cups low sodium chicken broth or vegetable broth
- 1/4 teaspoon red pepper flakes
- 9 lasagna noodles broken into smaller pieces
- 1 Tablespoon olive oil
- 2 Tablespoons fresh parsley chopped (or 2 teaspoons dried)
- 1/2 cup freshly grated Parmesan cheese
- 1/2 pound lean ground beef
- 2 cups fresh spinach leaves optional
- 1/2 pound ground Italian sausage
- 1 yellow onion chopped
- 3 cloves garlic minced
- 1 teaspoon dried basil
- Salt and freshly ground black pepper to taste
- 2 Tablespoons tomato paste
- 10 ounces ricotta cheese or cottage cheese
- 1 recipe homemade marinara sauce or one 24-ounce jar
- Fresh basil for garnish
Instructions
- In a large pot set over medium-high heat, brown the ground beef and Italian sausage. While cooking, season with salt and pepper, then drain the excess fat and set the meat aside.
- Return the pot to the stove and warm the olive oil over medium heat. Add the chopped onion and sauté for approximately 5 minutes, stirring now and then. Incorporate the minced garlic and continue to cook for another 1 to 2 minutes.
- Mix in the tomato paste, marinara sauce, red pepper flakes, oregano, basil, parsley, and broth. Return the browned meat to the pot and stir thoroughly.
- Bring the mixture to a boil. Add the broken lasagna noodles, reduce the heat to medium-low, and cook, stirring occasionally, until the noodles become tender. Stir in the spinach, if using.
- In a small mixing bowl, combine the ricotta, mozzarella, and Parmesan cheeses.
- To serve, ladle the soup into bowls and top each serving with a generous spoonful of the cheese mixture. Garnish with fresh basil.
Notes
Make Ahead: Prepare through step 4, omitting noodles; refrigerate. When ready to serve, resume at step 5.
Freezing: Exclude cheese; freeze soup up to 3 months. Thaw overnight in the fridge and reheat gently. Cook noodles fresh before serving if desired.
Vegetarian Option: Skip meat and incorporate more vegetables like zucchini, mushrooms, and squash in step 3.
Vegan Option: Use additional vegetables and replace cheeses with a vegan alternative like cashew ricotta.
Pasta Swap: Any pasta shape may be used in place of lasagna noodles.
Slow Cooker: Brown meats and sauté onion/garlic first. Combine all ingredients except noodles and spinach in slow cooker and cook on LOW for 4–6 hours. Add noodles 30 minutes before serving; stir in spinach just before serving.
