Easy Lasagna Soup Recipe

Introduction

This easy Lasagna Soup recipe brings all the comforting, cheesy, and meaty flavors of a classic lasagna to your bowl in under an hour. It’s a perfect weeknight solution that simplifies the layering process but delivers on every satisfying bite. You’ll love how the broken lasagna noodles cook right in the rich, creamy tomato broth.

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, about 8-10 minutes. Drain excess fat if desired.
2. Add the diced onion to the pot with the meat and cook for 4-5 minutes until softened. Stir in the minced garlic and tomato paste and cook for 1 more minute until fragrant.
3. Add the dried oregano, dried parsley, kosher salt, black pepper, and red pepper flakes. Stir to combine.
4. Pour in the jar of marinara sauce and the beef stock. Bring the mixture to a boil.
5. Once boiling, add the broken lasagna noodle pieces. Reduce the heat to a simmer and cook, uncovered, for about 15 minutes, or until the pasta is al dente, stirring occasionally.
6. Turn off the heat and stir in the heavy cream until fully incorporated.
7. Ladle the soup into bowls. Top each serving with a dollop of ricotta cheese, a sprinkle of Parmesan, and fresh basil leaves, if desired.

Variations

• Vegetable-Packed: For a heartier version, sauté diced zucchini or bell peppers with the onions.
• Cheesier Finish: Stir 1/2 cup of shredded mozzarella or provolone into the soup along with the heavy cream for extra cheesy pull.
• Creamier Texture: Use an immersion blender to lightly pulse a portion of the soup before adding the cream for a thicker, heartier base.
• Deconstruct the Layers: Serve the soup over a small portion of prepared, unbroken lasagna noodles for a fun, “lasagna in a bowl” presentation.

Tips for Success

• Don’t skip the step of cooking the tomato paste with the meat and onions; it deepens the overall flavor of the soup.
• Break the lasagna noodles into rough, uneven pieces for a rustic look and varied texture in each spoonful.
• If the soup thickens too much upon standing or after storage, thin it with a little extra beef stock or water when reheating.
• For a lighter version, you can substitute half-and-half for the heavy cream, though the soup will be less rich.

Storage & Reheating

Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring frequently, as the cream can separate if boiled.

FAQ

Can I use a different pasta?

Yes, you can substitute other short pasta shapes like mafaldine, campanelle, or rotini. Adjust the cooking time according to the pasta package directions.

My soup looks too thin. How can I thicken it?

Let it simmer uncovered for an additional 5-10 minutes to reduce. You can also mash a few of the cooked noodle pieces against the side of the pot to release starch, which will naturally thicken the broth.

Can I make this soup ahead of time?

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

Is there a substitute for the heavy cream?

For a dairy-free option, full-fat coconut milk can be used, though it will impart a slight coconut flavor. For a lighter option, half-and-half works but the soup won’t be as creamy.

Can I freeze this soup?

It’s not recommended to freeze this soup due to the dairy (heavy cream), which can separate and become grainy upon thawing and reheating.

What if I don’t have Italian sausage?

You can use 1 pound of ground beef total. Just increase the dried herbs (oregano, parsley) and red pepper flakes slightly to compensate for the lost seasoning from the sausage.