Lasagna Soup

Introduction

This Lasagna Soup captures all the rich, comforting flavors of a classic layered lasagna in a single, soul-warming bowl. You get the savory meat sauce, gooey cheese, and tender pasta in a fraction of the time and with much less fuss. It’s the perfect solution for when you crave that iconic Italian dinner but want something simpler and just as delicious.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 8

Ingredients

• 1/2 pound lean ground beef
• 1/2 pound ground Italian sausage
• 2 Tablespoons olive oil
• 32 ounces marinara sauce (4 cups)
• 4 cups low sodium vegetable broth (or chicken broth)
• 1 large yellow onion (diced)
• 4 cloves garlic (minced)
• 2 Tablespoons tomato paste
• 1 Tablespoon salt
• 2 teaspoons dried parsley
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 10 lasagna noodles
• 9.5 ounces ricotta cheese (full-fat)
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated parmesan
• 3 Tablespoons fresh parsley (chopped, divided)
• fresh basil and fresh parsley (optional as garnish)

Instructions

1. Break the Pasta: Break the 10 lasagna noodles into 1 to 2-inch pieces. Set aside.
2. Cook the Meat: In a large pot or Dutch oven, heat the 2 tablespoons of olive oil over medium-high heat. Add the 1/2 pound lean ground beef and 1/2 pound ground Italian sausage. Cook, breaking it up with a spoon, until browned and no longer pink. Use a slotted spoon to remove the meat, leaving the drippings in the pot.
3. Sauté Aromatics: Reduce heat to medium. In the same pot with the drippings, add the diced yellow onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 more minute until fragrant. Stir in the 2 tablespoons tomato paste and cook for 1-2 minutes.
4. Build the Soup: Return the cooked meat to the pot. Add the 4 cups marinara sauce, 4 cups broth, 1 tablespoon salt, 2 teaspoons dried parsley, 1/2 teaspoon black pepper, 1/2 teaspoon oregano, and 1/2 teaspoon dried basil. Stir well to combine and bring to a simmer.
5. Cook the Noodles: Add the broken lasagna noodles to the simmering soup. Cook uncovered, stirring occasionally to prevent sticking, until the pasta is al dente, about 10-15 minutes.
6. Prepare Cheese Mixture: While the soup simmers, in a medium bowl, combine the 9.5 ounces ricotta cheese, 1/2 cup grated parmesan, and 2 tablespoons of the chopped fresh parsley. Stir until smooth.
7. Serve: Ladle the hot soup into bowls. Top each serving with a large dollop of the ricotta mixture. Sprinkle with shredded mozzarella cheese and the remaining 1 tablespoon of fresh parsley. Garnish with fresh basil and extra parsley if desired.

Variations

• Creamy Version: Swirl the ricotta cheese mixture directly into the pot at the end of cooking for a creamier, uniform soup base.
• Broiler Finish: For a melted cheese top, ladle soup into oven-safe bowls, add the cheeses on top, and broil for 1-2 minutes until bubbly and golden.
• Lighter Option: For a less rich soup, use part-skim ricotta and low-fat mozzarella cheese.
• Pasta on the Side: Cook the broken noodles separately according to package directions and add them to individual bowls before ladling the hot soup over top to prevent them from absorbing too much broth.

Tips for Success

• To control the sodium level, be sure to use low-sodium broth as the 1 tablespoon of added salt provides plenty of seasoning.
• Break the lasagna noodles directly in your hands over the pot for less mess, or place them in a sealed bag and crush with a rolling pin.
• Don’t skip cooking the tomato paste with the onions and garlic; this step deepens its flavor and removes any raw, tinny taste.
• If your soup thickens too much upon standing or after storage, simply thin it out with a little extra broth or water when reheating.

Storage & Reheating

Store cooled soup (without the fresh cheese toppings) in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed. Prepare the ricotta mixture fresh when ready to serve.

FAQ

Can I make this soup ahead of time?

Yes, but for best texture, prepare the soup base (without the pasta) and store it separately. Cook the pasta fresh when you’re ready to serve and add it to the reheated soup.

My noodles soaked up all the broth. What happened?

The pasta will continue to absorb liquid as it sits. Simply add more broth or water when reheating to reach your desired soup consistency.

Can I use a different pasta?

You must use the specified lasagna noodles for the authentic “lasagna” experience, as they provide the right texture and starch to thicken the soup slightly.

Is the 1 tablespoon of salt correct?

Yes, this recipe is designed for low-sodium broth. If you use regular broth, you may want to reduce the added salt to 2 teaspoons and adjust to taste at the end.

Can I freeze Lasagna Soup?

It’s not recommended to freeze the soup with the pasta in it, as the noodles will become very mushy when thawed. You can freeze just the meat sauce base for up to 3 months.

What can I use instead of Italian sausage?

If you don’t have Italian sausage, simply use an additional 1/2 pound of ground beef and add 1/2 teaspoon of fennel seeds and a pinch of red pepper flakes to mimic the flavor.