Lasagna Soup

Introduction

This lasagna soup captures all the comforting flavors of a classic lasagna—meaty tomato sauce, rich cheese, and hearty noodles—but delivers it in a cozy, spoonable bowl. It’s the perfect solution when you crave that familiar Italian-American taste without the lengthy assembly and baking time. You get all the satisfaction in just about 30 minutes of cooking.

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 rough 1-2 inch pieces. 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 3-4 minutes until softened.
3. Add the ground beef and Italian sausage to the pot. Cook, breaking it up with a spoon, until browned and no pink remains. Drain any excess fat if desired.
4. Add the minced garlic and tomato paste to the meat mixture. Cook for 1 minute, stirring constantly, until fragrant.
5. Pour in the marinara sauce and vegetable broth. Add the salt, dried parsley, black pepper, dried oregano, and dried basil. Stir well to combine.
6. Add the broken lasagna noodles to the pot. Bring the soup to a boil, then reduce heat to a simmer.
7. Cover the pot and let the soup simmer for 15-20 minutes, or until the noodles are al dente, stirring occasionally to prevent sticking.
8. While the soup simmers, prepare the cheese topping. In a medium bowl, combine the ricotta cheese, 2 tablespoons of the chopped fresh parsley, and 1/4 cup of the grated parmesan. Mix well and set aside.
9. When the noodles are tender, remove the soup from heat. Taste and adjust seasoning if needed.
10. To serve, ladle the hot soup into bowls. Top each serving with a generous dollop of the ricotta mixture, a sprinkle of shredded mozzarella, and the remaining grated parmesan. Garnish with the remaining fresh parsley and optional fresh basil.

Variations

1. Crock Pot Method: Brown the meat and onion as instructed, then add everything (except the cheeses and fresh herbs) to a slow cooker. Cook on low for 4-5 hours or until noodles are tender.
2. Vegetable Boost: Stir in a few handfuls of fresh spinach or chopped kale during the last 5 minutes of simmering to add color and nutrients.
3. Spice Level: For a spicier soup, use hot Italian sausage. For a milder version, use sweet Italian sausage.
4. Single-Serving Style: Keep the soup, noodles, and cheeses separate for easy meal prep. Assemble individual bowls when ready to eat to keep noodles perfectly textured.

Tips for Success

• Break the lasagna noodles directly into the pot to contain the mess, or use your hands to snap them inside their package before opening.
• For the best flavor, let the soup simmer uncovered for the last few minutes if it seems too thin, allowing it to reduce and concentrate slightly.
• Full-fat ricotta will give you the creamiest, most authentic topping, but part-skim will also work.
• If you’re sensitive to salt, start with 2 teaspoons of salt instead of the full tablespoon, especially if your broth isn’t low-sodium.

Storage & Reheating

Store cooled soup (without the cheese topping) in an airtight container in the refrigerator for up to 4 days. The noodles will continue to absorb liquid, so add a splash of broth or water when reheating on the stove or in the microwave. Add the fresh cheese topping just before serving.

FAQ

Can I use no-boil lasagna noodles?

Yes, you can. The cook time may be slightly less, so check for doneness a few minutes earlier.

What can I use instead of Italian sausage?

You can use an additional 1/2 pound of ground beef and add 1/2 teaspoon each of fennel seeds and red pepper flakes to mimic the sausage flavor.

My soup got too thick overnight. What should I do?

This is normal as the pasta absorbs liquid. Simply thin it with additional broth or water when reheating until it reaches your desired consistency.

Can I freeze the lasagna soup?

It’s best not to freeze this soup as the cooked noodles and dairy in the cheese topping can become mushy and grainy upon thawing. For freezing, prepare the soup base (meat and sauce) without the noodles or cheese, freeze that, and then add freshly cooked noodles and cheese when you reheat.

Can I make this soup ahead of time?

You can brown the meat and prepare the soup base (through step 5) up to 2 days ahead. Store it in the fridge, then bring it to a simmer, add the noodles, and cook as directed when ready to serve.

Is there a way to make the ricotta topping smoother?

For a creamier, more blended topping, you can whip the ricotta with a fork or hand mixer for a minute before mixing in the parsley and parmesan.