Name: Lasagna Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 pound ground beef or Italian sausage; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon crushed red pepper flakes; 1 teaspoon salt, plus more to taste; 1/2 teaspoon black pepper; 2 tablespoons tomato paste; 1 can crushed tomatoes (28 ounces); 6 cups low-sodium chicken or beef broth; 8 ounces lasagna noodles, broken into bite-size pieces; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 cup ricotta cheese; 2 tablespoons fresh parsley or basil, chopped

Lasagna Soup Recipe tastes like a cozy bowl of cheesy, tomatoey lasagna that decided to ditch the baking dish and hang out in a pot instead. It works perfectly for busy weeknights, family dinners, or casual entertaining, and you can get it on the table in about 40–45 minutes. I first made this on a cold Tuesday when I felt too tired to layer noodles, and it instantly became a regular in my house.

Why Lasagna Soup Recipe Is Worth It

This Lasagna Soup Recipe gives you all the flavor of classic lasagna with a fraction of the work. You skip the layering, the long bake time, and the fussy edges, but still get rich tomato broth, tender noodles, and melty cheese in every spoonful.

The recipe scales easily, freezes well, and tastes even better the next day. Kids usually love it, adults go back for seconds, and you only wash one main pot, which might be the real victory here.

“This Lasagna Soup Recipe tastes like my favorite Italian comfort food in a bowl, and my family requests it every week. ★★★★★”

Ingredients You Need

Main Ingredients

Olive oil – 2 tablespoons, for sautéing. Use avocado oil if that’s what you keep on hand.
Italian sausage – 1 pound, casings removed. Use mild or hot; turkey sausage works well if you want it lighter.
Ground beef – 1/2 pound, 80–90% lean. You can skip this and use all sausage if you prefer.
Yellow onion – 1 medium, finely chopped. Pre-chopped frozen onion saves time on busy nights.
Garlic – 4–5 cloves, minced. Garlic paste from a tube works in a pinch.
Tomato paste – 2 tablespoons. I like the kind in a tube so it keeps longer in the fridge.
Crushed tomatoes – 1 can (28 ounces). Choose a good-quality brand like Cento, Muir Glen, or your favorite store brand.
Diced tomatoes – 1 can (14.5 ounces), with juices. Fire-roasted adds a nice smoky depth.
Low-sodium chicken broth – 6 cups. Vegetable broth works if you want a meatless base.
Lasagna noodles – 8–10 noodles, broken into bite-size pieces. Use regular or oven-ready; both work.
Italian seasoning – 2 teaspoons. Or mix dried basil, oregano, and thyme.
Dried basil – 1 teaspoon, for extra herby flavor.
Crushed red pepper flakes – 1/4–1/2 teaspoon, to taste. Skip if serving spice-sensitive eaters.
Bay leaf – 1 leaf, optional but nice.

Cheese Topping (The “Lasagna” Part)

Ricotta cheese – 1 cup whole-milk ricotta. Part-skim works, but whole-milk gives richer flavor.
Shredded mozzarella – 1 1/2 cups, low-moisture, part-skim or whole-milk. Pre-shredded saves time, block cheese melts a bit creamier.
Freshly grated Parmesan – 1/2 cup. Use the real stuff, not the green can, if possible.
Fresh parsley – 2–3 tablespoons, chopped, for mixing into the cheese and garnishing.
Salt and black pepper – to taste, for seasoning the cheese mixture and soup.

Pantry Shortcuts & Substitutions

Use jarred marinara sauce (about 2 cups) in place of crushed tomatoes if you want a sweeter, thicker broth.
Swap small pasta shapes like mafalda, bowties, or rotini if you do not have lasagna noodles.
Use Italian seasoning blend plus a spoonful of sugar if your tomatoes taste too acidic.
Stir in a splash of half-and-half or heavy cream at the end if you want a creamier lasagna soup recipe.

Equipment List

Large heavy-bottomed soup pot or Dutch oven (at least 5–6 quarts).
Wooden spoon or spatula for browning meat.
Chef’s knife and cutting board for chopping.
Measuring cups and spoons.
Ladle for serving.
Small mixing bowl and spoon for the cheese topping.

Quick Tips & substitutions

Brown the sausage and beef deeply so the bits on the bottom of the pot add flavor to the broth.
Drain excess fat if your meat releases a lot, so the soup does not taste greasy.
Break lasagna noodles into similar sizes so they cook evenly and fit on a spoon.
Cook the pasta slightly under al dente, since it continues to soften in the hot broth.
Keep extra broth on hand and add a splash when reheating, because the noodles soak up liquid.
Use gluten-free lasagna noodles or short gluten-free pasta to make a gluten-free lasagna soup recipe.
Swap ricotta with cottage cheese if you prefer a lighter, slightly tangier cheese mixture.
Use plant-based sausage and vegetable broth with vegan cheese shreds and cashew “ricotta” for a vegan version.
Stir in a handful of baby spinach or chopped kale near the end for extra veggies.
Taste and adjust salt at the very end, since broth, sausage, and cheese all contain salt.

How to Make Lasagna Soup Recipe

Step 1: Brown the Meat

Heat the olive oil in a large pot over medium-high heat. Add the Italian sausage and ground beef, breaking it up with a wooden spoon. Cook until the meat browns and no pink remains, about 6–8 minutes, and scrape up any browned bits from the bottom.

If the pot holds a lot of fat, spoon off most of it, leaving about a tablespoon for flavor. Season the meat lightly with salt and pepper at this stage. This step builds the savory base for your lasagna soup recipe.

Step 2: Sauté Aromatics

Add the chopped onion to the pot with the browned meat. Cook, stirring often, until the onion softens and turns translucent, about 4–5 minutes. Add the minced garlic and cook 30–60 seconds, until it smells fragrant.

Stir in the tomato paste and cook it for 1–2 minutes. This quick “toasting” step deepens the tomato flavor and removes any tinny taste. Keep the heat at medium so the garlic does not burn.

Step 3: Build the Broth

Pour in the crushed tomatoes, diced tomatoes with their juices, and the chicken broth. Stir well to combine everything and scrape the bottom of the pot again. Add Italian seasoning, dried basil, crushed red pepper flakes, bay leaf, and another pinch of salt and pepper.

Bring the mixture to a gentle boil over medium-high heat. Once it boils, reduce the heat to medium-low and let it simmer 10–15 minutes. This short simmer time lets the flavors mingle while you prep the cheese mixture.

Step 4: Mix the Cheese Topping

In a small bowl, add ricotta, shredded mozzarella, grated Parmesan, chopped parsley, a pinch of salt, and a few grinds of black pepper. Stir until the mixture looks creamy and well combined. Taste and adjust seasoning if needed.

Keep this cheese mixture in the fridge while the soup simmers, so it stays cool and holds its shape when you dollop it into hot bowls. This mixture gives you that classic lasagna vibe with every spoonful.

Step 5: Cook the Noodles in the Soup

Break the lasagna noodles into bite-size pieces, about 1–2 inches long. Add the noodle pieces directly into the simmering soup and stir so they do not clump. Keep the soup at a gentle simmer and cook the noodles until just al dente, usually 8–10 minutes, depending on the brand.

Stir the pot every couple of minutes so the pasta does not stick to the bottom. Taste a noodle to check doneness; it should feel tender with a slight bite. If the soup thickens too much, add another cup of broth or water to loosen it.

Step 6: Final Seasoning

Once the noodles reach al dente, taste the broth. Add more salt, pepper, or crushed red pepper if you want a stronger kick. If the tomatoes taste sharp, stir in 1/2–1 teaspoon of sugar to balance the acidity.

If you want a creamier texture, stir in a splash of half-and-half or heavy cream at this point. Remove the bay leaf and discard it. Turn the heat to low while you get bowls and toppings ready.

Step 7: Serve with Cheese “Dollops”

Ladle hot lasagna soup into bowls. Add a generous spoonful (or two) of the ricotta-mozzarella-Parmesan mixture right in the center of each bowl. The heat from the soup softens the cheese and creates that gooey, stretchy lasagna experience.

Sprinkle extra mozzarella or Parmesan on top if you feel bold and cheesy. Garnish with more chopped parsley or fresh basil. Serve immediately while everything tastes hot and comforting.

Recipe Variations

Gluten-free: Use gluten-free lasagna noodles or gluten-free short pasta and check that your broth and sausage carry gluten-free labels.
Vegan: Use plant-based sausage, vegetable broth, and vegan cheese shreds; swap ricotta with cashew ricotta or a tofu-based spread.
Dairy-free: Skip the cheese topping or use dairy-free ricotta and mozzarella alternatives.
Low carb: Replace noodles with sliced zucchini ribbons, cauliflower florets, or hearts of palm “pasta.”
Extra veggies: Add mushrooms, bell peppers, spinach, kale, or zucchini during the simmer stage.
Spicy version: Use hot Italian sausage and add extra crushed red pepper or a pinch of chili flakes.
Extra rich: Stir in a splash of heavy cream and extra Parmesan for a thicker, richer broth.

Ways to Serve Lasagna Soup Recipe

Serve with warm garlic bread or garlic knots for dunking.
Pair with a simple green salad with Italian dressing.
Top bowls with extra fresh basil, parsley, or a spoonful of pesto.
Offer a side of roasted vegetables like broccoli, zucchini, or carrots.
Serve smaller portions as a starter before a lighter main dish like grilled chicken or roasted veggies.

Storage Success

Let the lasagna soup cool until it reaches room temperature, then store it in airtight containers in the fridge for up to 4 days. The noodles soak up broth as the soup sits, so add a splash of water or broth when you reheat it on the stove or in the microwave. Stir gently while reheating so the noodles stay intact and the cheese topping melts evenly. If you plan to freeze the soup, store the broth and meat mixture without noodles, then cook fresh pasta when you reheat for the best texture.