Lasagna Soup

Introduction

This Lasagna Soup captures all the comforting, hearty flavor of a classic lasagna in a single, easy-to-eat bowl. You get the savory meat sauce, tender noodles, and gooey cheese in every spoonful without the long layering and baking time. It’s the perfect cozy weeknight solution when you’re craving that iconic Italian-American flavor.

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. In a large pot or Dutch oven over medium-high heat, heat the olive oil. Add the diced onion and cook for 4-5 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant.
2. Add the ground beef and Italian sausage to the pot. Cook, breaking it up with a spoon, until the meat is browned and cooked through.
3. Stir in the tomato paste and cook for 1 minute. Add the salt, dried parsley, black pepper, oregano, and basil. Stir to combine.
4. Pour in the marinara sauce and broth. Stir well and bring the soup to a boil.
5. Once boiling, break the lasagna noodles into roughly 2-inch pieces and add them directly to the pot. Reduce the heat to a simmer. Cover and cook for 12-15 minutes, stirring occasionally, until the noodles are al dente.
6. While the soup simmers, prepare the cheese topping. In a medium bowl, combine the ricotta cheese, 2 tablespoons of the chopped fresh parsley, and the grated parmesan. Mix until smooth.
7. Once the noodles are cooked, turn off the heat. Stir in the remaining 1 tablespoon of fresh parsley.
8. Ladle the hot soup into bowls. Top each serving with a generous dollop of the ricotta mixture and a sprinkle of shredded mozzarella cheese. Garnish with fresh basil and parsley, if desired. The hot soup will melt the cheeses perfectly.

Variations

• Creamy Version: For a richer soup, stir 1/2 cup of heavy cream or full-fat coconut milk into the pot just before serving.
• Spicy Kick: Brown the meat with a pinch of red pepper flakes or add a dash of hot sauce to the broth.
• Individual Serving Style: Layer the cooked soup, noodles, and cheeses in oven-safe bowls and broil for 2-3 minutes for a bubbly, toasted top.
• Extra Veggie: Add 8 ounces of sliced mushrooms or 2 cups of fresh spinach in step 1 with the onions to cook down.

Tips for Success

• For the best flavor, don’t drain the fat after browning the meat; it adds richness to the soup base.
• Break the lasagna noodles directly into the pot for rustic, easy-to-eat pieces. For more uniform bites, you can break them on a cutting board first.
• Use low-sodium broth to control the salt level, especially since the marinara sauce and cheeses also contain salt.
• Let the soup rest for 5-10 minutes off the heat before serving; it will thicken slightly and the flavors will meld further.

Storage & Reheating

Store cooled soup (without the fresh cheese topping) in an airtight container in the refrigerator for up to 4 days. The noodles will continue to absorb liquid, so you may need to add a splash of broth or water when reheating on the stovetop or in the microwave. Prepare the ricotta topping fresh for each serving.

FAQ

Can I make this soup ahead of time?

Yes, but for the best texture, cook the soup through step 4 (before adding the noodles) and store the base. Cook the noodles separately when ready to serve and combine with the reheated base.

Can I use a different type of noodle?

Yes, any short pasta like rotini or mafalda will work. Adjust the cook time according to the pasta package instructions.

How can I make this soup gluten-free?

Simply substitute the regular lasagna noodles for your favorite gluten-free lasagna noodles or a sturdy gluten-free pasta shape.

Can I freeze Lasagna Soup?

It’s not recommended to freeze the complete soup, as the noodles will become very mushy and the dairy in the ricotta mixture can separate. You can freeze the meat sauce base (without noodles or dairy) for up to 3 months.

My soup seems too thick. What should I do?

The noodles absorb liquid as they sit. Simply add more broth or water, 1/2 cup at a time, when reheating until you reach your desired consistency.

Can I use fresh herbs instead of dried?

Absolutely. For the dried oregano and basil, use triple the amount if substituting with fresh (so 1 1/2 teaspoons each of chopped fresh). Add fresh herbs at the very end of cooking.