Lasagna Soup Recipe
If you’re craving all the cozy, cheesy goodness of lasagna but want something a little faster and more comforting, this Lasagna Soup Recipe is your new best friend. Imagine all those rich flavors from layers of pasta, sauce, and cheese, but in a warm, slurpy bowl that’s perfect for any night you want a hug in a meal. I remember making this on a chilly evening and how it instantly became one of our go-to dinners, especially when we want something filling without the hands-on time of classic lasagna.
What makes this Lasagna Soup Recipe truly special is how it captures the essence of traditional lasagna but in a light, brothy form that’s unbelievably soothing. Plus, it’s super versatile—easy enough to customize whether you’re cooking for picky eaters, vegetarians, or just want to switch things up. You’ll enjoy how this dish balances hearty meat, fresh herbs, and melty cheeses all in one pot, perfect for weeknights or meal prepping for the week ahead.
Ingredients You’ll Need
All these ingredients come together beautifully to create that classic lasagna taste, but in a soup form that feels just a little lighter and fresh. When shopping, look for high-quality marinara and fresh herbs if you can—they really brighten up the final flavor.
- Lean ground beef: Using lean beef helps keep the soup hearty without too much grease; you can drain any excess fat after browning.
- Ground Italian sausage: Adds a lovely seasoning punch—sweet or spicy works, depending on your preference.
- Salt and freshly ground black pepper: Basic but essential for seasoning the meat and soup just right.
- Yellow onion: Sautéed until translucent for a sweet, mellow base flavor.
- Olive oil: A good quality olive oil helps with sautéing and adds subtle richness.
- Garlic cloves: Minced fresh garlic gives that signature aroma and depth to the soup.
- Tomato paste: Intensifies the tomato flavor, a must-have for any lasagna-inspired dish.
- Marinara sauce: You can use homemade or store-bought; just pick one with good flavor and minimal added sugar.
- Red pepper flakes: Adds just a hint of heat—you can adjust or leave out if you’re sensitive to spice.
- Fresh parsley: Bright and herbaceous, it freshens the soup beautifully.
- Dried oregano and basil: Staples of Italian seasoning that round out the flavor perfectly.
- Low sodium chicken broth: Keeps the soup from being too salty while lending a rich background note.
- Lasagna noodles: Broken into bite-sized pieces, they cook right in the soup for that comforting pasta texture.
- Fresh spinach leaves (optional): Adds color, nutrients, and a lightly earthy taste.
- Ricotta cheese: Adds that creamy, slightly tangy finish; cottage cheese can be a budget-friendly swap.
- Shredded mozzarella cheese: Melts beautifully for gooey bites in every spoonful.
- Freshly grated parmesan cheese: Boosts that savory, umami quality so important in lasagna dishes.
- Fresh basil: Use as a garnish for a pop of herbaceous flavor and pretty presentation.
Variations
I love making this Lasagna Soup Recipe my own depending on what’s in the fridge or who I’m cooking for. Feel free to swap around ingredients or try these tweaks to fit your taste or dietary needs.
- Vegetarian Version: I’ve swapped the meats for extra veggies like mushrooms, zucchini, and yellow squash. It’s just as hearty and so colorful!
- Vegan Option: Use all those same veggies and swap out the ricotta and cheeses for a cashew-based vegan ricotta. It’s surprisingly creamy and satisfying!
- Pasta Substitutes: No lasagna noodles? No problem. I’ve used penne, rotini, or even broken spaghetti in a pinch—it all works.
- Spicier Soup: When I want a bit more heat, I add extra red pepper flakes or a dash of hot sauce. It wakes up the flavors beautifully.
- Herb Variations: Sometimes I switch out dried oregano and basil for fresh rosemary or thyme for a different herbal note.
How to Make Lasagna Soup Recipe
Step 1: Brown the Meat Just Right
Start by heating your pot over medium-high and adding the ground beef and Italian sausage. Season with salt and pepper as it cooks. Make sure to break the meat into small bits and stir frequently so it browns evenly without steaming. Once browned, drain off any excess fat to keep your soup from being greasy, then remove the meat from the pot and set aside.
Step 2: Build Your Flavor Base
Lower the heat to medium and add olive oil to the pot. Sauté the chopped yellow onion until it’s soft and translucent, about 5 minutes. Then toss in the minced garlic and cook just until fragrant, another 1-2 minutes—don’t let it burn! This step is gold for setting up that rich, savory flavor foundation.
Step 3: Bring in the Tomatoes and Broth
Stir in the tomato paste until it darkens slightly and combines well with the onions and garlic—this helps deepen the tomato taste. Pour in your marinara sauce, sprinkle the red pepper flakes, parsley, oregano, and basil, then pour in the chicken broth. Return the browned meat to the pot and stir everything together. Bring this to a boil so the flavors meld and the soup starts to come alive.
Step 4: Cook the Noodles and Add Greens
Once boiling, break your lasagna noodles into smaller pieces (about fourths) and add them straight into the pot. Reduce the heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, until noodles are tender—usually about 10 minutes. If you’re using fresh spinach, stir it in during the last couple minutes to wilt it just right.
Step 5: Mix Your Cheeses
While the noodles cook, combine ricotta, shredded mozzarella, and grated parmesan in a small bowl. This creamy mixture is the star topping that makes this Lasagna Soup Recipe feel indulgent. I like to spoon a generous dollop into each bowl just before serving.
How to Serve Lasagna Soup Recipe
Garnishes
For garnish, I always turn to fresh basil leaves—just a few torn pieces on top add an aromatic lift and a fresh burst of color. Sometimes I also sprinkle extra parmesan or a pinch of crushed red pepper flakes if I want a bit of heat on the side. These little touches make every bowl feel special.
Side Dishes
This soup is quite hearty on its own, but if I’m serving company, I like pairing it with warm, crusty garlic bread or a simple green salad tossed with balsamic vinaigrette. A light side keeps things balanced and lets the soup shine without overwhelming the palate.
Creative Ways to Present
For a cozy dinner party, I love serving this Lasagna Soup Recipe in individual mini Dutch ovens or rustic pottery bowls. Adding a few basil leaves and a small wedge of toasted bread on the side turns it into a visually stunning dish that folks remember. It’s such a fun way to elevate a humble soup into something a bit more elegant.
Make Ahead and Storage
Storing Leftovers
Lasagna Soup leftovers store well—make sure to cool it completely and keep it covered in the fridge for up to 3-4 days. I usually portion it out into individual containers so it’s easy to grab for lunch or a quick dinner during the week.
Freezing
I’ve frozen this soup many times without the cheese topping. I portion it into freezer-safe containers and freeze for up to 2-3 months. When I thaw it overnight in the fridge and reheat slowly on the stove, it tastes almost as fresh as when first made. If you want, you can fresh-cook the noodles when reheating (following the make-ahead instructions) to prevent soggy pasta.
Reheating
To reheat, I warm up the soup on the stovetop over medium heat, stirring occasionally until heated through. If you’ve kept the pasta inside, watch for it becoming too soft—sometimes adding a splash of broth helps refresh the soup’s texture. Don’t add the cheese topping until you’re ready to serve to keep it perfectly melty and fresh.
FAQs
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Can I make the Lasagna Soup Recipe vegetarian?
Absolutely! Just leave out the ground beef and sausage, and add extra vegetables like mushrooms, zucchini, and yellow squash. This boosts flavor and makes the soup just as filling without the meat.
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What’s the best way to prevent noodles from getting mushy in this soup?
The key is to add the broken lasagna noodles toward the end of cooking and not overcook them. You can also prepare the soup base ahead without noodles and add them fresh when reheating to keep their texture perfect.
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Can I freeze lasagna soup with the cheese mixture included?
I recommend freezing the soup without the cheese mixture, as cheeses like ricotta and mozzarella don’t freeze well and may become grainy when thawed. Add fresh cheese after reheating for the best taste and texture.
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Is this recipe suitable for picky eaters?
Definitely! The soup is familiar with simple flavors, and you can adjust spiciness or add more cheese to suit your family’s preferences. It’s a great way to sneak in some veggies too if you add spinach or zucchini.
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Can I use other types of pasta besides lasagna noodles?
Yes! Broken lasagna noodles are traditional here, but any small pasta like penne, rotini, or even broken spaghetti can work. Just watch the cooking time since it varies by pasta type.
Final Thoughts
This Lasagna Soup Recipe holds a special place in my kitchen because it delivers that rich, cozy feeling of lasagna without the fuss of layering and baking. It’s a true lifesaver on busy nights or when you just want comfort food with minimal effort but maximum flavor. I hope you enjoy making it as much as I do—grab a big bowl, pile on the cheesy goodness, and savor every spoonful like a warm hug from the inside.
Print
Lasagna Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 7 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Salt
Description
This hearty Lasagna Soup combines all the comforting flavors of classic lasagna in a warm, easy-to-make soup. Ground beef and Italian sausage are browned and simmered with tomato paste, marinara sauce, herbs, and broken lasagna noodles in a savory broth. Fresh spinach adds a touch of green, while a creamy cheese blend of ricotta, mozzarella, and parmesan tops each serving, creating a rich, satisfying dish perfect for cozy dinners.
Ingredients
Meat and Aromatics
- 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 Tablespoon olive oil
- 3 cloves garlic, minced
Sauce and Seasoning
- 2 Tablespoons tomato paste
- 1 recipe homemade marinara sauce (or 24 ounce store-bought marinara sauce)
- 1/4 teaspoon red pepper flakes
- 2 Tablespoons fresh parsley, chopped (or 2 teaspoons dried parsley)
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
Broth and Pasta
- 7 cups low sodium chicken broth (or vegetable broth)
- 9 lasagna noodles, broken into pieces
- 2 cups fresh spinach leaves (optional)
Cheese Topping
- 10 ounces ricotta cheese (or cottage cheese)
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated parmesan cheese
- Fresh basil, for serving
Instructions
- Brown the meat: In a large pot over medium-high heat, cook the ground beef and Italian sausage until browned. Season with salt and freshly ground black pepper as you cook. Once browned, drain the grease and remove the meat from the pot to set aside.
- Sauté aromatics: In the same large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, stirring occasionally, until softened. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add sauces and spices: Stir in the tomato paste, marinara sauce, red pepper flakes, fresh parsley, dried oregano, and dried basil into the pot with the onions and garlic. Then pour in the broth. Return the browned meat to the pot and stir to combine.
- Cook the noodles: Bring the soup to a boil. Then add the broken lasagna noodles, reduce heat to medium-low, and simmer, stirring occasionally, until the noodles are tender, about 10-15 minutes. If using, add the fresh spinach during the last minutes of cooking to wilt.
- Prepare cheese mixture: In a small bowl, combine the ricotta cheese, shredded mozzarella, and grated parmesan. Stir together until well mixed and set aside.
- Serve: Ladle the hot soup into bowls. Dollop a generous scoop of the cheese mixture on top of each serving and garnish with fresh basil leaves. Serve immediately while warm.
Notes
- Store lasagna soup covered in the refrigerator for 3-4 days.
- Make Ahead Instructions: Prepare the soup up to step 4, but do not add noodles. Refrigerate the soup. When ready to serve, bring it back to a boil, cook noodles, then proceed with cheese topping.
- Freezing Instructions: Freeze soup without the cheese in freezer-safe containers for 2-3 months. Thaw overnight in the refrigerator and reheat slowly on stovetop. Consider cooking fresh noodles when reheating for best texture.
- Vegetarian Version: Omit ground beef and sausage. Add extra vegetables like zucchini, mushrooms, and yellow squash when cooking onions and garlic.
- Vegan Version: Omit meat and use vegetables as above. Substitute cheeses with homemade cashew ricotta or vegan cheese alternatives.
- Any pasta can substitute for broken lasagna noodles if preferred.
Keywords: lasagna soup, Italian soup, comfort food, lasagna recipe, one pot meal, easy dinner, pasta soup
