Easy Lasagna Soup Recipe

Introduction

You get all the cozy, comforting flavors of a classic baked lasagna in a fraction of the time with this easy, one-pot soup. It’s a hearty weeknight meal that comes together in under 45 minutes, and the creamy, cheesy finish makes it feel truly special.

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, brown the ground beef and Italian sausage, breaking it up with a spoon until fully cooked, about 7-8 minutes. Drain any excess fat, if desired.
2. Add the diced onion to the pot and cook with the meat 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, salt, black pepper, and red pepper flakes. Stir constantly for 1-2 minutes to cook the tomato paste.
4. Pour in the marinara sauce and beef stock, stirring to combine. Bring the soup to a boil.
5. Once boiling, add the broken lasagna noodle pieces. Reduce the heat to a simmer and cook, uncovered, for 10-12 minutes, or until the noodles are tender, stirring occasionally to prevent sticking.
6. Ladle the soup into bowls and garnish generously with dollops of ricotta cheese, a sprinkle of shredded or grated Parmesan, and torn fresh basil if using.

Variations

• Slow Cooker Method: Brown the meat in a skillet first, then transfer it and all remaining ingredients except the noodles and heavy cream to your slow cooker. Cook on LOW for 6-8 hours. 30 minutes before serving, stir in the broken noodles. Once noodles are tender, stir in the heavy cream.
• Creamy Pesto Swirl: Omit the heavy cream. Instead, stir in 1/2 cup of prepared pesto just before serving for a bright, herby twist.
• Deconstructed Serving: Cook the broken lasagna noodles separately in salted boiling water according to package directions. Divide the cooked noodles among bowls, then ladle the hot soup (without the cream added to the pot) over the top. Stir the cream into each individual bowl.
• Cheese Lover’s Bowl: For an extra-indulgent finish, place a slice of fresh mozzarella or provolone in the bottom of your bowl before ladling in the hot soup.

Tips for Success

• For deeper flavor, take an extra minute to let the tomato paste cook and “toast” slightly with the spices before adding the liquids.
• Break the lasagna noodles into uneven, rustic pieces for a better texture. Aim for 1 to 1.5-inch chunks—some will break down to thicken the soup, while others will remain pleasantly al dente.
• When adding the heavy cream, be sure the soup is at a gentle simmer, not a rolling boil, to prevent the cream from curdling.
• Let the soup sit for 5-10 minutes off the heat before serving; it will thicken slightly as the noodles continue to absorb liquid.

Storage & Reheating

FAQ

Can I use a different type of pasta?

Yes, any short, sturdy pasta will work. Mafalda, campanelle, or rotini are great substitutes. Adjust the cook time according to the package directions.

Is it possible to make this soup less spicy?

Absolutely. Use mild Italian sausage and omit the red pepper flakes to make a completely kid-friendly version.

Can I make this vegetarian?

While this specific recipe calls for meat, you can create a vegetarian version by omitting the beef and sausage and using a plant-based ground “meat” alternative or adding an extra can of rinsed white beans for protein.

What’s the best way to break the lasagna noodles?

Place the noodles in a zip-top bag, seal it, and use a rolling pin or the bottom of a heavy pot to crush them into pieces.

My soup seems too thick. What should I do?

Simply thin it out by adding more beef stock or water, 1/4 cup at a time, until it reaches your desired consistency.

Can I use milk instead of heavy cream?

You can, but the result will be less rich and creamy. For the best texture and flavor, heavy cream is recommended. Half-and-half is a suitable middle-ground substitute.