Lasagna Soup

Introduction

This Lasagna Soup gives you all the rich, comforting flavor of classic lasagna in a cozy, spoonable bowl. It’s incredibly quick to make, coming together in under an hour, and the finishing touch of a cheesy ricotta dollop makes every bite unforgettable. You’ll love this deconstructed, weeknight-friendly version of an all-time 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 lasagna noodles into 1-2 inch pieces and set aside.
2. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced onion and cook for 4-5 minutes until softened.
3. Add the ground beef and Italian sausage. Cook, breaking it up with a spoon, until browned and no pink remains. Drain any excess fat if desired.
4. Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant.
5. Pour in the marinara sauce and vegetable broth. Stir to combine.
6. Add the salt, black pepper, dried parsley, dried oregano, and dried basil. Bring the soup to a boil.
7. Once boiling, add the broken lasagna noodles. Reduce the heat to a simmer and cook, uncovered, for 12-15 minutes, or until the noodles are al dente, stirring occasionally to prevent sticking.
8. While the soup simmers, make the cheese mixture. In a medium bowl, combine the ricotta cheese, grated parmesan, 1 cup of the shredded mozzarella, and 2 Tablespoons of the chopped fresh parsley. Stir until well combined.
9. Once the noodles are cooked, remove the soup from heat. Stir in the remaining 1 Tablespoon of fresh parsley.
10. To serve, ladle the soup into bowls. Top each serving with a generous dollop of the ricotta cheese mixture. Sprinkle the remaining 1/2 cup of shredded mozzarella over the top. Garnish with optional fresh basil and parsley if desired.

Variations

• Veggie-Packed: Sauté chopped mushrooms, zucchini, or bell peppers with the onions for an extra vegetable boost.
• Spicy Kick: Use hot Italian sausage instead of mild, or add a pinch of red pepper flakes when browning the meat.
• Low-Carb: Substitute the lasagna noodles with a hearty, low-carb vegetable like zucchini noodles (add at the very end) or chopped cabbage.
• Crock-Pot Method: Brown the meat and onions, then add everything except the pasta and fresh herbs to a slow cooker. Cook on low for 6-8 hours. Add the broken noodles 30 minutes before serving and cook until tender.

Tips for Success

• Break the noodles directly into the pot for less mess, but be sure they are fully submerged in the broth while cooking.
• Let the soup sit for 5-10 minutes after cooking; it will thicken slightly as the noodles absorb more liquid.
• For the best flavor, use full-fat ricotta and freshly grated parmesan cheese in your topping mixture.
• If the soup thickens too much upon standing, simply stir in a little extra broth or water when reheating.

Storage & Reheating

Store cooled soup and cheese topping separately in airtight containers in the refrigerator for up to 4 days. Reheat soup gently on the stovetop or in the microwave, adding a splash of broth if needed, and top with the cheese mixture just before serving.

FAQ

Can I make this soup ahead of time?

Yes, but for best texture, cook the soup and store it without the noodles. Add the noodles when you reheat it, cooking until tender, to prevent them from becoming mushy.

What can I use instead of Italian sausage?

You can use all ground beef (for a total of 1 pound). For a lighter version, ground turkey or chicken works well; just add a pinch more dried Italian herbs for flavor.

My noodles absorbed all the broth. What should I do?

The noodles will continue to absorb liquid. Simply stir in an extra 1/2 to 1 cup of broth or water when reheating to reach your desired soup consistency.

Can I freeze this lasagna soup?

Yes, but for best results, freeze it before adding the noodles. Thaw overnight in the fridge, then simmer the soup, add the broken noodles, and cook until tender.

Can I use a different type of pasta?

Absolutely. Mafalda, campanelle, or rotini are great substitutes. Adjust the cooking time according to the pasta’s package instructions.

Is the 1 Tablespoon of salt correct?

Yes, but it’s crucial to use low-sodium broth. The salt seasons both the meat and the large volume of broth and noodles. If using regular broth, reduce the added salt by half and adjust to taste at the end.