Lasagna Soup Recipe
I can’t tell you how much I love this Lasagna Soup Recipe — it’s like all the cozy, comforting goodness of a lasagna baked in one pot. Seriously, when the weather turns chilly or I just want something hearty without the fuss of layers and baking, this soup hits the spot perfectly. It’s also a total crowd-pleaser that warms everyone up with rich flavors and that melty cheese topping.
What makes this Lasagna Soup Recipe so special is how it combines familiar ingredients into something both familiar and new. I find that it’s a fantastic weeknight meal because the prep is straightforward, and you’ve got that savory broth simmering with tender noodles and meat. Plus, that cheesy dollop on top? Absolute magic!
Ingredients You’ll Need
These ingredients work beautifully together to create layers of flavor and texture—beef, sausage, fresh herbs, and three kinds of cheese make all the difference here. When shopping, I recommend using a good-quality marinara sauce because it really lifts the whole soup.
- Lean ground beef: Choose 85% lean or leaner for flavor without too much grease.
- Ground Italian sausage: Adds that extra seasoning punch; mild or spicy works based on preference.
- Yellow onion: Gives sweetness and depth after sautéing; fresh is best.
- Olive oil: For sautéing the aromatics, a good quality extra virgin olive oil brings smooth flavor.
- Garlic: Fresh minced garlic is the soul of this soup’s flavor, avoid powdered.
- Tomato paste: Adds rich tomato intensity; it’s worth taking a minute to cook it well.
- Marinara sauce: Homemade or a trusted jarred brand works; it’s the base of the tomato broth.
- Red pepper flakes: Just a pinch to give the soup a little warmth.
- Fresh parsley: Brightens and balances the meatiness; dried works if fresh isn’t available.
- Dried oregano & basil: Classic Italian herbs that bring that signature lasagna flavor.
- Low sodium chicken broth: Makes the soup comforting without it being salty; vegetable broth is a great substitute.
- Lasagna noodles: Broken into bite-sized pieces so you get those lovely pasta morsels in every spoonful.
- Fresh spinach leaves (optional): Added near the end for a boost of color and nutrition.
- Ricotta cheese: Keeps the topping creamy and luscious; cottage cheese is a fine sub if you prefer.
- Mozzarella cheese: Melts beautifully for that gooey, classic lasagna feel.
- Parmesan cheese: Adds a punch of salty, nutty flavor on top of everything.
- Fresh basil: Use just before serving for a fresh herbal note that ties it all together.
Variations
I love making this Lasagna Soup Recipe my own by tweaking it to fit the mood or dietary needs — and trust me, the recipe is super forgiving. You can easily put your own spin on it and still end up with a crowd-pleaser.
- Vegetarian version: I swapped the meat for hearty veggies like zucchini, mushrooms, and yellow squash once and honestly didn’t miss the meat at all! It feels lighter, but the tomato broth still keeps it satisfying.
- Vegan twist: I replaced the cheeses with homemade cashew ricotta — it’s creamy and tangy, perfect if you want to keep the cozy vibe but avoid dairy.
- Pasta swaps: Sometimes I use broken penne or rigatoni instead of lasagna noodles, especially if that’s what I have on hand. It doesn’t change the soul of the soup one bit.
- Spice it up: Adding extra red pepper flakes or even a splash of hot sauce works great if you love a little bite.
How to Make Lasagna Soup Recipe
Step 1: Brown the Meat
Start by heating a large pot over medium-high heat and cook the ground beef and Italian sausage together. Season them with salt and freshly ground black pepper as they brown to build flavor right from the start. Once cooked through, drain any excess grease and remove the meat from the pot. This step is key because you want the meat nicely browned and flavorful but not greasy in the soup.
Step 2: Sauté the Aromatics
In the same pot, warm the olive oil over medium heat and toss in the chopped onion. Let it soften for about 5 minutes, stirring occasionally so it doesn’t stick or burn. Add in the minced garlic and cook for an extra minute or two until fragrant—this is where your kitchen starts smelling like Italian heaven.
Step 3: Build the Tomato Broth
Stir in the tomato paste and cook it for a minute to deepen its flavor. Then add the marinara sauce, red pepper flakes, parsley, oregano, and basil. Pour in the chicken broth and bring everything to a simmer. Toss the browned meat back into the pot—this is where all the flavors get cozy together.
Step 4: Add the Pasta and Veggies
Break the lasagna noodles into bite-sized pieces and add them to the simmering soup. Reduce the heat to medium-low and let the soup cook, stirring occasionally, until the noodles are tender (about 10-12 minutes). If you want to sneak in some greens, add the fresh spinach during the last few minutes—it wilts perfectly.
Step 5: Make the Cheese Topping
While the soup finishes cooking, combine the ricotta, shredded mozzarella, and grated Parmesan in a small bowl. This cheesy mix is the best part to dollop on top of each bowl for that classic lasagna feel in a spoonful.
How to Serve Lasagna Soup Recipe
Garnishes
I always finish my bowls with a generous dollop of the cheese mixture paired with some fresh basil leaves. The fresh basil adds a pop of color and a fresh, aromatic finish that makes every spoonful bright and inviting. Sometimes I’ll sprinkle a little extra Parmesan on top if I’m feeling indulgent.
Side Dishes
For sides, crusty garlic bread is my go-to — it’s perfect for dipping into the soup’s rich broth and cheesy layers. A simple green salad with a tangy vinaigrette cuts through the richness nicely, balancing the meal. These sides keep the meal hearty but not too heavy.
Creative Ways to Present
One fun presentation I tried was serving the soup in mini bread bowls for a party — everyone loved tearing into the bread and getting extra flavor in every bite! For a cozy family dinner, I like ladling the soup into wide shallow bowls so you get a perfect cheese swirl on top of each serving.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftover lasagna soup covered in an airtight container in the refrigerator. It lasts great for 3 to 4 days, and honestly, it tastes even better the next day once those flavors have mingled overnight. Just be sure to add the cheesy topping fresh when reheating.
Freezing
I freeze the soup without the cheese mixture since the cheese doesn’t freeze well. After cooking through step 4, let the soup cool, then place it in a freezer-safe container. Frozen this way, it keeps beautifully for 2 to 3 months. When I’m ready to enjoy it, I thaw it overnight in the fridge and reheat gently on the stove.
Reheating
To reheat, I slowly warm the soup over medium heat until bubbly, adding fresh broken lasagna noodles if I omitted them before freezing. This keeps the pasta texture perfect. Then, I spoon the warm soup into bowls and crown each serving with a fresh scoop of the cheesy topping and basil. It feels just like a fresh bowl every time.
FAQs
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Can I make this Lasagna Soup Recipe vegetarian?
Absolutely! Just skip the ground beef and Italian sausage, and add more vegetables like zucchini, mushrooms, and yellow squash to keep it hearty and flavorful. Using vegetable broth instead of chicken broth will keep it fully vegetarian.
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What kind of pasta works best in this soup?
Broken lasagna noodles give the classic feel, but any short pasta like penne, rigatoni, or even broken spaghetti work well. Just adjust cooking times according to the pasta you choose.
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Can I prepare this soup ahead of time?
Yes! You can make the soup up to the point before adding noodles, refrigerate it, and add noodles fresh when you’re ready to serve. This way, the noodles don’t get mushy, and the soup tastes freshly made.
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How do I store leftover Lasagna Soup Recipe?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove and add fresh cheese topping just before serving to keep the best texture and flavor.
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Is this recipe freezer-friendly?
Yes, you can freeze the soup without the cheese topping for up to 3 months. Thaw overnight and reheat slowly on the stove, adding fresh noodles if you didn’t cook them beforehand.
Final Thoughts
This Lasagna Soup Recipe is hands down one of my favorite go-to meals when I want something comforting but don’t want to slave over the oven. It’s got all the flavors I love about classic lasagna, but it comes together much quicker and makes cleanup a breeze. Give this one a try—you might just find it becoming your cozy weeknight staple like it did for me!
Print
Lasagna Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 7 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This comforting Lasagna Soup recipe brings all the classic flavors of traditional lasagna in a hearty and easy-to-make soup form. Featuring browned ground beef and Italian sausage simmered in a rich marinara broth with broken lasagna noodles, spinach, and a blend of three cheeses, this soup is perfect for a family meal. It can be customized to vegetarian or vegan versions and is excellent for make-ahead meals or freezing.
Ingredients
Meat and Seasoning
- 1/2 pound lean ground beef
- 1/2 pound ground Italian sausage
- Salt and freshly ground black pepper, to taste
Vegetables and Aromatics
- 1 yellow onion, chopped
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped (or 2 tsp dried)
- 2 cups fresh spinach leaves (optional)
- Fresh basil, for serving
Tomato and Broth
- 2 tablespoons tomato paste
- 1 recipe homemade marinara sauce or 24 ounces store-bought marinara sauce
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 7 cups low sodium chicken broth or vegetable broth
Pasta
- 9 lasagna noodles, broken into pieces
Cheeses
- 10 ounces ricotta cheese (or cottage cheese)
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Brown the meat: In a large pot over medium-high heat, cook the ground beef and Italian sausage until browned. Season with salt and freshly ground black pepper during cooking. Once browned, drain excess grease and remove the meat from the pot, setting it aside.
- Sauté aromatics: In the same large pot, heat olive oil over medium heat. Add the chopped yellow onion and sauté for about 5 minutes, stirring occasionally until softened. Then add minced garlic and cook for another 1-2 minutes until fragrant.
- Add tomato and broth ingredients: Stir in the tomato paste, marinara sauce, red pepper flakes, dried oregano, dried basil, and chicken broth. Return the browned meat to the pot and mix well to combine.
- Cook noodles and spinach: Bring the soup to a boil, then add the broken lasagna noodles. Reduce heat to medium-low and cook, stirring occasionally, until the noodles are tender, about 10-12 minutes. If using, stir in the fresh spinach leaves towards the last few minutes of cooking until wilted.
- Prepare cheese mixture: In a small bowl, combine the ricotta cheese, shredded mozzarella, and grated Parmesan cheese. Stir together until evenly mixed.
- Serve: Ladle the hot soup into bowls and top each serving with a generous dollop of the cheese mixture. Garnish with fresh basil leaves and serve immediately.
Notes
- Store lasagna soup covered in the refrigerator for 3-4 days.
- Make Ahead: Prepare the soup up to step 4 but do not add the noodles. Refrigerate the soup separately. When ready to serve, bring the soup to a boil and cook the noodles at that time. Then add cheese topping.
- Freezing: Freeze the soup without cheeses in an airtight container for 2-3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop. Consider cooking fresh noodles upon reheating for best texture.
- Vegetarian Version: Omit ground beef and sausage. Increase chopped vegetables such as zucchini, mushrooms, and yellow squash in step 3.
- Vegan Version: Omit meat and cheese. Use extra vegetables as above and substitute cheese with homemade cashew ricotta or vegan cheese alternatives.
- You can substitute any pasta for the broken lasagna noodles if preferred.
Keywords: lasagna soup, Italian soup, ground beef soup, Italian sausage, comfort food soup, easy soup recipes, one-pot soup, cheesy soup
