Easy Lasagna Soup Recipe

Introduction

Imagine all the classic, comforting flavors of a layered lasagna but ready in a fraction of the time. This Easy Lasagna Soup recipe delivers that perfect combination of rich tomato, savory meat, and creamy cheese in every spoonful. You get the satisfaction of a familiar favorite with the simplicity of a one-pot soup.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 6

Ingredients

• 1/2 pound ground beef
• 1/2 pound ground Italian sausage (hot or mild)
• 1 small onion (finely diced)
• 3 cloves garlic (minced)
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon red pepper flakes
• 1 jar marinara sauce (24 ounces)
• 4 cups beef stock
• 6 lasagna noodles (broken into small pieces)
• 1 cup heavy cream
• Ricotta cheese, shredded or grated Parmesan cheese and torn fresh basil leaves, for garnish (optional)

Instructions

1. In a large pot or Dutch oven over medium-high heat, cook the ground beef and Italian sausage, breaking it up with a spoon, until browned and cooked through. Drain any excess fat.
2. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and tomato paste, cooking for 1 more minute until fragrant.
3. Stir in the dried oregano, parsley, salt, black pepper, and red pepper flakes.
4. Pour in the marinara sauce and beef stock, stirring to combine. Bring the mixture to a boil.
5. Add the broken lasagna noodle pieces to the pot. Reduce the heat to a simmer, cover, and cook for 10-12 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
6. Stir in the heavy cream and let the soup simmer for an additional 2-3 minutes to heat through.
7. Ladle the soup into bowls and garnish with optional dollops of ricotta cheese, a sprinkle of Parmesan, and torn fresh basil.

Variations

• No-Boil Method: To prevent any chance of the pasta overcooking, you can cook the broken lasagna noodles separately according to package directions and add them to individual bowls before ladling the hot soup over the top.
• Creamy Finish: Instead of stirring the heavy cream into the whole pot, add a splash to each bowl just before serving for a fresher cream flavor.
• Broiler Finish: For a cheesy, baked-lasagna top, ladle the finished soup into oven-safe bowls, top with a generous amount of mozzarella and Parmesan, and broil for 1-2 minutes until bubbly and golden.
• Extra Veggie: While browning the meat, add 1 cup of finely chopped mushrooms or bell peppers to cook along with the onion for added depth and nutrients.

Tips for Success

• When breaking the lasagna noodles, place them in a zip-top bag and use a rolling pin or the bottom of a pan to crush them easily and contain the mess.
• For the best flavor, allow the soup to simmer for a few extra minutes after adding the cream to let all the flavors meld together.
• Taste the soup after adding the beef stock, as different brands of marinara sauce and stock have varying salt levels, and adjust seasoning if needed before serving.
• Use a spoon to skim off any excess fat from the surface of the soup after browning the meats for a cleaner, less greasy finish.

Storage & Reheating

Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of beef stock or water if the soup has thickened too much, as the pasta will continue to absorb liquid.

FAQ

Can I use a different type of pasta?

Yes, any short pasta like mafaldine, campanelle, or medium shells will work well. Adjust the cook time according to the pasta’s package directions.

Is the heavy cream essential?

It adds a crucial richness that mimics the creamy béchamel or ricotta layers in traditional lasagna. For a lighter version, you can substitute half-and-half, though the soup will be less creamy.

Can I make this soup ahead of time?

You can brown the meat and prepare the soup base (through step 4) ahead of time. Store it in the fridge and when ready to serve, bring it to a boil, add the noodles, and finish with the cream.

Can I freeze this lasagna soup?

It’s not recommended because the dairy (heavy cream) can separate and the pasta will become very mushy upon thawing and reheating.

My soup got too thick overnight. What can I do?

The pasta absorbs the liquid. Simply thin it out with a little additional beef stock, water, or even more marinara sauce when reheating.

Can I use sweet Italian sausage instead of hot?

Absolutely. Use whichever you prefer—mild (sweet) or hot Italian sausage—to control the spice level of your soup.