There are some meals that just feel like a hug in a bowl – and this Lasagna Soup is absolutely one of them. It has all the flavors we love about classic lasagna – savory meat, rich tomato sauce, tender pasta, and creamy cheese – but without the layering, baking, or waiting. Just one big pot of comfort simmering away on the stove.
This is one of those soups I make when it’s cold outside, when the house feels a little quiet, or when I want dinner to feel special without being complicated. And let me tell you – once you add that dollop of ricotta-mozzarella goodness on top? Game. Changer.
Why You’ll Love This Lasagna Soup
- All the cozy lasagna flavors, no layering required
- One-pot dinner = easier cleanup
- Great for make-ahead meals and freezing
- Customizable with veggies, meatballs, or even vegan swaps
- A total family favorite (leftovers are even better)
Lasagna Soup
Ingredients
- ½ pound ground beef
- ½ pound ground Italian sausage
- salt and pepper, to taste
- 1 tbsp olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 24 oz marinara sauce, or my homemade sauce!
- ¼ tsp red pepper flakes
- 2 tbsp fresh parsley, chopped (or 2 tsp dried)
- ½ tsp dried oregano
- 1 tsp dried basil
- 8 cups chicken broth
- 10 lasagna noodles, broken into pieces
- 10 oz ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
Instructions
- In a large pot over medium-high heat, cook the ground beef and Italian sausage until browned. Season with salt and pepper as it cooks. Drain excess grease and remove meat from the pot.
- Heat olive oil in the same pot over medium heat. Add the chopped onion and sauté for about 5 minutes, stirring occasionally, until softened. Add garlic and cook for 1–2 minutes until fragrant.
- Stir in tomato paste, marinara sauce, red pepper flakes, parsley, oregano, basil, and broth. Return the cooked meat to the pot.
- Bring soup to a boil, then add the broken lasagna noodles. Reduce heat to medium-low and cook, stirring occasionally, until noodles are tender.
- In a small bowl, stir together ricotta, mozzarella, and Parmesan cheeses.
- Ladle hot soup into bowls and top each with a generous dollop of the cheese mixture. Garnish with fresh basil and serve warm.
Notes
- Storage: Store leftover lasagna soup covered in the refrigerator for 3–4 days.
- Make Ahead: Prepare soup through Step 3 and do not add noodles. Refrigerate. When ready to serve, bring soup to a boil and add noodles, cooking until tender.
- Freezing: Freeze soup without cheese for up to 2–3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
- Slow Cooker Instructions: Brown meats and sauté onion and garlic first. Transfer everything (except noodles and cheese) to slow cooker. Cook on LOW for 4–6 hours. Add noodles 30 minutes before serving. Serve with cheese on top.
- Vegetarian Lasagna Soup: Omit meat and add zucchini, mushrooms, and yellow squash with the onion and garlic.
- Pasta Swaps: Any short pasta works!
- Meatball Option: Swap ground meat for homemade meatballs and use homemade sauce for an extra-special version.
Using homemade meatballs, full-fat cheeses, or additional toppings may slightly increase the calorie count.
This Lasagna Soup has quickly become one of those recipes I reach for again and again – especially on cold winter nights when all I want is something warm, hearty, and comforting. It’s cozy without being heavy, familiar without being boring, and flexible enough to make your own. And I think it’s quicker than making a whole pan of lasagna! Of course, it helps if you have some leftover meatballs. Just sayin. 😉
(Use my sauce recipe! Link is here. And use my meatball recipe! Link is here! Use them together and substitute them for the ground beef and the marinara sauce and you will NOT be disappointed!)
Serve this soup with crusty bread, a simple salad, and maybe a little extra cheese (because … obviously). I have a feeling this one’s going to earn a regular spot in your dinner rotation too. 💛
