This lasagna soup recipe is inspired by the flavors of traditional lasagna, but instead of layers of smooth ricotta cheese, tomato sauce, and noodles, these ingredients are combined in an easy one-pot soup. Ideal for weeknights or serving a group of friends, this recipe is simple to cook and so satisfying.
Ground beef and Italian sausage add hearty protein, and the onion, garlic, and herbs will fill your kitchen with a warm aroma as they cook. Chicken broth, diced tomatoes, and tomato paste round out the base of this soup and add flavor to the noodles. You’ll love serving up this dish by dolloping the mixture of cheeses atop each bowl, for all of the flavors of a classic lasagna in one delicious bowl. For more warm and comforting soup recipes, try my Italian wedding soup recipe, homemade chicken tortilla soup, and avgolemono soup recipe.
What You Need to Make This Recipe
Cheese – a harmonious trio of ricotta, mozzarella, and Parmesan cheeses offers layered lasagna’s familiar flavors. Personalize each bowl with small or large spoonfuls of the cheese mixture.
Italian Sausage – I used sweet Italian sausage for this soup for a mild and hearty taste. You can add some heat by using spicy or hot sausage or lighten things up using a chicken or turkey sausage. Ground sausage works best, but you can also use link-style sausage and slice it open and remove it from the casing before cooking.
Lasagna noodles – for the classic flavor and tender noodles iconic to this recipe’s casserole counterpart. You can substitute these flat noodles for any other shape of small noodles or break up long noodles into smaller pieces.
Chicken Broth – the broth adds wonderful flavor and dimension to this easy lasagna soup recipe. You can use homemade or store-bought chicken stock or substitute beef broth. I like using a low-sodium stock and seasoning the soup right before serving with additional salt and pepper.
Basil and Oregano – dried basil and oregano offer aromatic Italian flavors to the broth. You can also use a salt-free Italian seasoning blend or fresh herbs.
How to Make Lasagna Soup
1. In a small bowl, stir together the ricotta cheese, mozzarella cheese, and Parmesan cheese. Let stand at room temperature while making the soup.
2. Brown the beef and sausage in a large pot over medium-high heat, breaking up any large pieces with a wooden spoon. Drain off any fat and remove it from the pot.
3. Heat the olive oil in the same pot over medium heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook for 1 minute. Return the meat mixture to the pot.
4. Add the chicken broth and stir.
5. Mix together the tomatoes and tomato paste and pour them into the pot.
6. Combine the dried basil, oregano, salt, black pepper, and red pepper flakes in a small bowl. Add the spices to the soup and bring to a boil.
7. Stir in the noodles, reduce heat to medium-low, and cook until noodles are tender, stirring occasionally, about 20 minutes.
8. Top each serving with 3 tablespoons of the cheese mixture and sprinkle with chopped fresh basil.
Pro Tips For Making This Recipe
- Start by mixing the cheeses. Mix the cheese first and allow the mixture to sit at room temperature while you cook the soup. Allowing the cheese blend to warm a little will help it to melt when added to the soup.
- Use a large pot. Make sure you start with a large pot so there is plenty of room for the chicken broth and tomatoes. The right-sized pot will make it easy to add and stir ingredients and prevent the soup from splashing on your cooktop as it boils.
- Break noodles into similarly-sized pieces. When you break the large lasagna noodles into pieces, try to make them similarly sized and not too large. This will help the noodles to all cook at the same rate and make the soup easy to eat. You can also substitute another pasta and cook in the soup for the amount of time as directed on the package.
Frequently Asked Questions
Leftovers will keep in an airtight container in the refrigerator for up to 3 days. Store the cheese mixture separately and use it to top any of your favorite soups. If you plan to store this recipe, I recommend cooking the noodles until just al dente. Reheat the soup and serve immediately, as simmering will overcook the noodles. Or, make the recipe up until adding the noodles and store the base. Then bring the soup back to a simmer and add the noodles, cooking until tender. This recipe does not freeze well, so it’s best enjoyed within a few days of making it.
This is a delicious recipe to serve with salad and bread for a warm and hearty meal while still getting extra nutrient-packed vegetables on your plate! The flavors of lasagna soup are perfect for dipping breadsticks or garlic bread.
You can use spaghetti sauce or marinara sauce for this soup if you have it on hand or in your freezer. This soup would be delicious when made with my homemade spaghetti sauce recipe or Instant Pot spaghetti sauce. Use 5 cups of spaghetti sauce instead of the onions, garlic, tomatoes, and herbs.
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If you’ve tried this lasagna soup recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Lasagna Soup
Equipment
- mixing bowl
- Strainer
- Large Pot
Ingredients
- 1 cup ricotta cheese (248g)
- 1 cup shredded mozzarella (112g)
- ½ cup grated Parmesan cheese (40g)
- ½ pound lean ground beef (225g)
- ½ pound ground Italian sausage (225g)
- 2 teaspoons olive oil
- 1 yellow onion chopped (323g)
- 4 garlic cloves minced
- 6 cups low-sodium chicken broth (1440mL)
- 1 (28-ounce/794g) can diced tomatoes
- 3 tablespoons tomato paste
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
- 8 lasagna noodles broken into pieces
- Fresh basil chopped
Instructions
- In a small bowl, stir together the ricotta cheese, mozzarella, and Parmesan cheese. Let stand at room temperature while making the soup.
- Brown the beef and sausage in a large pot over medium-high heat. Drain off any fat and remove it from the pot.
- Heat the oil in the same pot over medium heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook for 1 minute. Return the meat mixture to the pot.
- Add the broth, tomatoes, tomato paste, dried basil, oregano, salt, black pepper, and red pepper. Bring to a boil. Stir in the noodles, reduce heat to medium-low, and cook until noodles are tender, stirring occasionally, about 20 minutes.
- Top each serving with 3 tablespoons of the cheese mixture and sprinkle with chopped fresh basil.
Notes
- Start by mixing the cheeses. Mix the cheese first and allow the mixture to sit at room temperature while you cook the soup. Allowing the cheese blend to warm a little will help it to melt when added to the soup.
- Use a large pot. Make sure you start with a large pot so there is plenty of room for the chicken broth and tomatoes. The right-sized pot will make it easy to add and stir ingredients and prevent the soup from splashing on your cooktop as it boils.
- Break noodles into similarly-sized pieces. When you break the large lasagna noodles into pieces, try to make them similarly sized and not too large. This will help the noodles to all cook at the same rate and make the soup easy to eat. You can also substitute another pasta and cook in the soup for the amount of time as directed on the package.
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