Easy Lasagna Soup Recipe

Introduction

This Easy Lasagna Soup recipe delivers all the comforting, cheesy flavors of classic lasagna in a fraction of the time. You get tender pasta, a rich and meaty tomato broth, and the perfect creamy finish in just one pot. It’s the ultimate weeknight solution when you’re craving Italian comfort without the fuss of layering.

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. Cook until no pink remains. Drain any excess fat if desired.
2. Add the diced onion to the pot and cook for 4-5 minutes, until softened. Add the minced garlic and cook for one minute more until fragrant.
3. Stir in the tomato paste, dried oregano, dried parsley, kosher salt, black pepper, and red pepper flakes. Cook for another minute, stirring constantly.
4. Pour in the marinara sauce and beef stock, stirring to combine. Bring the mixture to a boil.
5. Add the broken lasagna noodle pieces to the pot. Reduce the heat to a simmer and cook for 10-12 minutes, stirring occasionally, until the noodles are al dente.
6. Turn off the heat. Stir in the heavy cream until fully incorporated.
7. Ladle the soup into bowls. Top each serving with optional garnishes like a dollop of ricotta cheese, a sprinkle of Parmesan, and fresh torn basil.

Variations

• Creamier Soup: Instead of stirring the heavy cream directly into the pot, you can swirl it into each individual bowl for a pretty presentation and control over richness.
• Texture Variation: For a chunkier, more stew-like texture, reduce the beef stock by one cup.
• Pre-Broken Noodles: To prevent messy shattering, place your lasagna noodles in a sealed zip-top bag and gently crush them with a rolling pin or pan before opening.
• Meal Prep Friendly: Prepare the soup base completely through step 5, but leave out the cream and pasta. Store the base separately, and add the pasta and cream when you reheat to serve, preventing the noodles from becoming mushy.

Tips for Success

• Break the lasagna noodles into rough 1-inch pieces for the perfect bite-sized spoonfuls.
• Don’t skip browning the tomato paste with the meat and spices; this step builds a deeper, richer flavor base.
• Taste and adjust seasoning at the end, after adding the cream, as it can mute the saltiness.
• Let the soup sit for 5-10 minutes after adding the cream; it will thicken slightly and the flavors will meld beautifully.

Storage & Reheating

Store cooled soup in an airtight container in the refrigerator for up to 3 days. The noodles will continue to absorb liquid, so you may need to add a splash of beef stock or water when reheating gently on the stovetop.

FAQ

Can I use a different pasta?

Yes, you can substitute the broken lasagna noodles with other short pasta like mafaldine, campanelle, or medium shell pasta. Cooking times may vary slightly.

Can I make this soup ahead of time?

For best texture, prepare the soup base (through step 5) and store it separately from the uncooked pasta. When ready to serve, bring the base to a simmer, cook the pasta in it, and then finish with the cream.

Is there a substitute for the heavy cream?

My soup seems too thick. What should I do?

Simply add more beef stock or water, a 1/2 cup at a time, until you reach your desired consistency.

Can I freeze this lasagna soup?

Freezing is not recommended, as the dairy (cream) can separate and the pasta will become extremely mushy upon thawing and reheating.

What kind of marinara sauce should I use?

Use your favorite store-bought brand. A good-quality marinara will make a big difference in the final flavor of the soup.