Lasagna Soup

Introduction

Lasagna soup captures all the cozy, comforting flavors of the classic baked pasta dish in a fraction of the time. You get the savory meat sauce, tender noodles, and creamy cheese topping in a single, satisfying bowl. It’s the perfect solution when you crave lasagna but don’t want to spend hours assembling and baking.

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, heat the olive oil over medium-high heat. Add the ground beef and Italian sausage. Cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
2. Add the diced onion to the pot and cook for 3-4 minutes until softened. Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.
3. Pour in the marinara sauce and vegetable broth. Add the salt, dried parsley, black pepper, dried oregano, and dried basil. Stir well to combine and bring the soup to a boil.
4. While the soup is coming to a boil, break the lasagna noodles into roughly 2-inch pieces. Add the broken noodles to the boiling soup.
5. Reduce the heat to a simmer and cook, uncovered, for 10-12 minutes, or until the noodles are al dente, stirring occasionally to prevent sticking.
6. While the soup simmers, make the cheese topping. In a medium bowl, combine the ricotta cheese, 1/2 cup of the shredded mozzarella, the grated parmesan, and 2 tablespoons of the chopped fresh parsley. Mix until well combined.
7. Once the noodles are tender, remove the soup from heat. Taste and adjust seasoning if needed.
8. Ladle the hot soup into bowls. Top each serving with a generous dollop of the ricotta cheese mixture and a sprinkle of the remaining shredded mozzarella. Garnish with the remaining tablespoon of fresh parsley and optional fresh basil and parsley if desired. Serve immediately.

Variations

• Slow Cooker Method: Brown the meats and sauté the onion and garlic on the stove. Transfer everything (except the cheese topping and noodles) to a slow cooker and cook on low for 6-8 hours. Add the broken noodles 30 minutes before serving to cook through.
• One-Pot Pasta Finish: For a thicker, stew-like consistency, let the soup simmer for an extra 5-10 minutes after the noodles are cooked to allow more broth to absorb.
• Deconstructed Serving: Serve the soup broth with the meat and noodles, and let everyone build their own bowl with the cheese mixture, creating a fun, interactive meal.
• Browned Cheese Topping: For a melty, baked-lasagna effect, place soup-filled, oven-safe bowls under the broiler for 2-3 minutes after adding the cheese topping until the mozzarella is bubbly and golden.

Tips for Success

• Break Noodles Before Adding: Breaking the lasagna noodles before adding them to the pot ensures they cook evenly and are easier to eat with a spoon.
• Don’t Overcook the Noodles: Cook the noodles just until al dente in the soup, as they will continue to soften slightly in the hot broth after you turn off the heat.
• Use Full-Fat Ricotta: Full-fat ricotta cheese creates a richer, creamier topping that holds its shape better than low-fat versions.
• Brown the Meat Well: Take the time to get a good sear on the ground beef and sausage; the browned bits add a deeper flavor to the entire soup.

Storage & Reheating

Store cooled soup (without the cheese topping) in an airtight container in the refrigerator for up to 4 days. The noodles will absorb broth over time. Reheat gently on the stove over medium-low heat, adding a splash of broth or water if the soup has thickened too much. Prepare the cheese topping fresh when serving.

FAQ

Can I make this soup ahead of time?

Yes, you can prepare the soup base (through step 5) up to 2 days in advance. Store it without the cheese topping. Reheat and cook the noodles in the hot soup just before serving, as they will become mushy if stored in the broth.

Can I use a different type of noodle?

Yes, while lasagna noodles are traditional, you can substitute other short pasta shapes like mafalda, campanelle, or broken spaghetti. Adjust the cooking time according to the pasta package instructions.

Is this soup freezer-friendly?

You can freeze the soup base (meat and sauce) for up to 3 months. Thaw overnight in the refrigerator. Add fresh broth when reheating and cook your noodles separately or add them to the hot soup to cook, as frozen noodles can become grainy.

Can I make it vegetarian?

Absolutely. Omit the ground beef and sausage. Use all vegetable broth and consider adding a can of drained, rinsed lentils or finely chopped mushrooms in step 1 for a hearty, meat-free version.

Why is there so much salt?

The tablespoon of salt seasons the entire large pot of soup and broth. If you are using a regular (not low-sodium) broth or a salty marinara sauce, you may want to reduce the added salt and adjust to taste at the end.

My soup thickened too much overnight. What should I do?

This is normal as the pasta continues to absorb liquid. Simply thin it out with a bit of extra broth or water when reheating until you reach your desired consistency.