Easy Lasagna Soup Recipe

Introduction

Craving lasagna without the hours of assembly? This hearty soup delivers all the rich, comforting flavors of the classic baked dish in a fraction of the time. You get savory meat, broken lasagna noodles, and a creamy tomato broth in every spoonful. It’s the perfect cozy solution for busy weeknights.

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, cook the ground beef and Italian sausage over medium-high heat, breaking it up with a spoon, until browned and cooked through, about 7-8 minutes. Drain any excess fat.
2. Add the diced onion to the pot with the meat and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 more minute until fragrant.
3. Add the tomato paste, dried oregano, dried parsley, kosher salt, black pepper, and red pepper flakes. Stir well to coat the meat and cook for 1-2 minutes.
4. Pour in the marinara sauce and beef stock, stirring to combine. Bring the mixture to a boil.
5. Once boiling, add the broken lasagna noodles to the pot. Reduce the heat to a simmer and cook, uncovered, for about 10-12 minutes, or until the noodles are al dente.
6. Stir in the heavy cream and let the soup simmer for another 3-5 minutes to heat through and slightly thicken. Taste and adjust seasoning if needed.
7. Ladle the soup into bowls and garnish with ricotta cheese, Parmesan cheese, and fresh basil if desired.

Variations

• Meatless Twist: For a vegetarian version, simply omit the ground beef and sausage. Use an extra cup of beef stock or vegetable broth and add a drained can of white beans or lentils for heartiness.
• Noodle Swap: Try using mafaldine or broken pappardelle pasta for a similar wide-noodle texture that holds up well in soup.
• Make it Spicier: Kick up the heat by using hot Italian sausage and doubling the amount of red pepper flakes.
• Ricotta Dollop: Instead of sprinkling ricotta on top, mix it with a little salt, pepper, and an egg yolk for a richer, more cohesive dollop that mimics lasagna’s cheese layer.

Tips for Success

• Brown the Meat Well: Take the time to get a good sear on the ground meats. This builds a deeper, more savory flavor base for the entire soup.
• Don’t Overcook the Pasta: Add the broken noodles only once the soup is boiling and watch them closely. They should be cooked to al dente, as they will continue to soften slightly in the hot broth.
• Adjust Consistency: If the soup thickens too much upon standing, simply thin it out with a splash of additional beef stock or water when reheating.
• Broken Noodle Hack: Place the lasagna noodles in a zip-top bag and gently crush them with a rolling pin or the bottom of a pan for easy, even pieces.

Storage & Reheating

Store cooled soup in an airtight container in the refrigerator for up to 4 days. The noodles will absorb liquid, so when reheating on the stove or in the microwave, add a little extra beef stock or water to reach your desired soup consistency.

FAQ

Can I make this soup ahead of time?

Yes, but for best texture, prepare the soup but hold off on adding the noodles. Store the meat and broth base, then cook the noodles directly in the soup when you’re ready to serve.

Can I use a different type of pasta?

Absolutely. Any short, sturdy pasta like rotini, penne, or campanelle will work well. Adjust the cooking time according to the pasta’s package directions.

Is the heavy cream necessary?

The cream adds richness and helps balance the acidity of the tomatoes. For a lighter version, you can substitute with half-and-half or whole milk, though the soup will be less creamy.

Can I freeze this lasagna soup?

Freezing is not recommended as the creamy broth can separate and the noodles will become extremely mushy when thawed and reheated.

What can I use instead of beef stock?

Chicken or vegetable stock are both excellent substitutes and will still yield a flavorful soup.

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

Let it simmer uncovered for an extra 5-10 minutes to reduce. Alternatively, you can create a quick slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the simmering soup.