Lasagna Soup

Introduction

All the cozy, comforting flavors of a classic lasagna come together in a fraction of the time with this hearty soup. You get the rich meat sauce, tender pasta, and gooey cheese in every spoonful, but without the lengthy assembly and bake time. It’s a perfect weeknight solution when you’re craving that Italian-American favorite.

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 10 lasagna noodles into 1-2 inch pieces and set aside.
2. In a large pot or Dutch oven, heat the 2 tablespoons of olive oil over medium-high heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
3. Add the 1/2 pound lean ground beef and 1/2 pound ground Italian sausage to the pot. Cook, breaking it up with a spoon, until browned and no pink remains.
4. Stir in the 2 tablespoons of tomato paste and cook for 1 minute. Add the 1 tablespoon salt, 2 teaspoons dried parsley, 1/2 teaspoon black pepper, 1/2 teaspoon oregano, and 1/2 teaspoon basil. Stir to combine.
5. Pour in the 32 ounces of marinara sauce and 4 cups of low-sodium broth. Bring the soup to a boil.
6. Once boiling, add the broken lasagna noodles. Reduce the heat to a simmer and cook for 10-12 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
7. While the soup simmers, prepare the cheese mixture. In a medium bowl, combine the 9.5 ounces of ricotta cheese, 1/2 cup of grated parmesan, and 2 tablespoons of the chopped fresh parsley.
8. Once the pasta is cooked, remove the soup from the heat. Stir in the remaining 1 tablespoon of fresh parsley.
9. To serve, ladle the hot soup into bowls. Top each serving with a generous dollop of the ricotta mixture, a handful of shredded mozzarella cheese, and an optional garnish of fresh basil and parsley.

Variations

• Prefer Baked Lasagna? After assembling the soup in oven-safe bowls, add the cheese toppings and broil for 2-3 minutes until the mozzarella is bubbly and golden.
• Low-Carb Version: Skip the noodles entirely and add a bag of fresh spinach or chopped zucchini in the last 5 minutes of cooking.
• Creamier Soup: For a richer broth, stir the entire ricotta cheese mixture directly into the pot of soup just before serving.
• Spicier Kick: Use hot Italian sausage instead of mild, and add a pinch of red pepper flakes with the other dried herbs.

Tips for Success

• Break the lasagna noodles directly in your hand over the soup pot to minimize mess and keep pieces contained.
• Taste the soup before adding all the salt called for, as the saltiness of your broth, sausage, and marinara can vary.
• Don’t skip simmering the soup after adding the noodles; this allows the pasta to release starch and slightly thicken the broth.
• For the best texture, use full-fat ricotta and freshly grate your parmesan cheese rather than using the pre-grated kind in a canister.

Storage & Reheating

Store cooled soup and cheese mixture separately in airtight containers in the refrigerator for up to 4 days. Reheat soup on the stovetop or in the microwave, adding a splash of broth if it has thickened. Top with the cold cheese mixture just before serving.

FAQ

Can I use a different pasta?

Yes, you can substitute with mafaldine, campanelle, or even medium pasta shells for a similar hearty bite. Adjust cooking time according to package directions.

My soup is too thick. What can I do?

Simply thin it out by stirring in a little extra broth or water when reheating until you reach your desired consistency.

Can I make this soup ahead of time?

You can brown the meat and prepare the cheese mixture up to a day ahead. Store separately and combine/simmer when ready to serve for the best pasta texture.

Is it okay to cook the noodles directly in the soup?

Yes, this is intentional! It allows the pasta starch to thicken the broth and infuse the noodles with flavor. Just be sure to stir occasionally.

Can I freeze this soup?

You can freeze the soup base (without the cheese toppings) for up to 3 months. Thaw overnight and reheat. Note that the pasta may become softer. Prepare a fresh cheese mixture when serving.

What if I can’t find ground Italian sausage?

Use 1 pound of ground beef or turkey and add an extra 1/2 teaspoon of fennel seeds and 1/4 teaspoon of red pepper flakes to mimic the sausage flavor.