Lasagna Soup Recipe

If you’ve ever craved the rich, cheesy, deeply savory flavors of lasagna but didn’t want to spend an hour layering noodles, this lasagna soup recipe is about to become your new weeknight hero. It captures everything you love about classic lasagna, the hearty meat, the fragrant tomato broth, the tender pasta, and that irresistible three-cheese finish, all simmered together in one pot in under an hour.

The secret to what makes this soup so satisfying is the combination of ground beef and Italian sausage. Using both gives the broth a complex, layered flavor that ground beef alone simply can’t achieve. The sausage brings fennel-forward richness and a slight heat, while the beef provides that familiar meaty backbone.

This is also a fantastically forgiving recipe. The broth is tomato-based and seasoned with Italian herbs, so it develops deep flavor quickly without needing hours on the stove. And that three-cheese topping of ricotta, mozzarella, and Parmesan? It melts right into your bowl the moment you ladle the hot soup over it.

This is the kind of meal that tastes like it took all day but actually comes together in less than 45 minutes from start to finish.

If you love hearty Italian soups, you’ll also want to check out this Minestrone Soup for another satisfying bowl of Italian comfort.

Why You’ll Love This Lasagna Soup Recipe

This soup hits every single note you want in a cold-weather comfort meal.

It gives you all the flavors of traditional lasagna with a tiny fraction of the effort. No layering, no baking, no multiple dishes to scrub clean afterward.

The one-pot method means cleanup is genuinely easy, which is always a win on a busy weeknight. Everything cooks in a single large pot, from browning the meat to simmering the noodles.

The cheese topping makes each bowl feel restaurant-worthy. A big dollop of ricotta that melts into the steaming hot soup is the kind of detail that turns a simple dinner into something special.

It’s incredibly kid-friendly, too. Most kids who love lasagna will happily slurp up this soup version without a second thought.

The recipe is also easy to scale up. Double the batch and you have lunch sorted for the rest of the week.

• All the flavors of classic lasagna with far less effort and cleanup
• Ready in under 45 minutes from start to finish
• Uses simple, affordable pantry and refrigerator staples
• The ricotta cheese topping makes every bowl feel indulgent
• Perfect for meal prep since the soup base freezes beautifully
• Easily adaptable with different proteins or pasta shapes

You might also enjoy: Stuffed Pepper Soup

Ingredients

This recipe uses a classic combination of ground beef, Italian sausage, crushed tomatoes, chicken broth, and broken lasagna noodles, all topped with a creamy blend of three cheeses. Every ingredient in this list is used in the step-by-step instructions, so nothing goes to waste.

• 1 tablespoon (15 ml) olive oil
• 1 lb (450 g) ground beef (80/20 fat content works best)
• 1 lb (450 g) mild Italian sausage, casings removed
• 1 large yellow onion, diced
• 5 cloves garlic, minced
• 1/2 teaspoon (2.5 g) red pepper flakes (optional, adjust to taste)
• 2 tablespoons (30 g) tomato paste
• 1 can (28 oz / 793 g) crushed tomatoes
• 1 can (14.5 oz / 411 g) diced tomatoes
• 4 cups (960 ml) chicken broth (low-sodium preferred)
• 1 teaspoon (3 g) dried oregano
• 1 teaspoon (3 g) dried basil
• 1/2 teaspoon (1.5 g) Italian seasoning
• 1/2 teaspoon (3 g) salt, plus more to taste
• 1/4 teaspoon (0.5 g) black pepper
• 8 lasagna noodles (regular or no-boil), broken into roughly 2-inch pieces
• 1 cup (250 g) whole milk ricotta cheese
• 1 1/2 cups (170 g) shredded mozzarella cheese, divided
• 1/2 cup (50 g) freshly grated Parmesan cheese, divided
• Fresh flat-leaf parsley or fresh basil, chopped, for garnish

This recipe also pairs wonderfully alongside the classic base. Take a look at our Easy Lasagna Recipe for when you want the full baked version.

Kitchen Equipment Needed

Having the right pot makes a real difference with this recipe. A wide, heavy-bottomed pot helps the meat brown evenly instead of steaming, which is key to building the deep, savory flavor base of this soup.

• Large Dutch oven or heavy-bottomed soup pot (at least 6-quart capacity)
• Large separate pot for boiling noodles
• Cutting board and sharp chef’s knife
• Wooden spoon or silicone spatula
• Ladle
• Colander or strainer (for draining noodles)
• Measuring cups and spoons
• Box grater (for Parmesan)
• Immersion blender (optional, if you prefer a slightly smoother broth)

Read Also: Hamburger Soup Recipe

Recommended Products for This Recipe

These are products selected based on quality and how much of a difference they make in this specific recipe.

1. Lodge Enameled Cast Iron Dutch Oven

A quality Dutch oven is the single most important piece of equipment for this soup. The heavy base distributes heat evenly so the meat browns properly rather than steaming in its own juice, which is what creates that deeply savory, complex broth. The enameled interior also makes cleanup straightforward even after a long simmer.

Get it on Amazon

2. San Giorgio Lasagna Noodles

Not all lasagna noodles hold up equally well in soup. Thicker, high-quality noodles stay pleasantly al dente rather than dissolving into mush, giving each bowl the satisfying texture you’re after. San Giorgio is a reliable brand that performs consistently.

Get it on Amazon

3. Whole Milk Ricotta Cheese

Whole milk ricotta is creamier and richer than part-skim, making it much better for that signature cheesy dollop on top. It melts beautifully into the hot soup and gives you that unmistakable lasagna-in-every-bite experience. Do not substitute with part-skim if you can help it.

Get it on Amazon

4. Parmigiano Reggiano Wedge

Pre-grated Parmesan from a canister just doesn’t have the depth of flavor that a freshly grated wedge of real Parmigiano Reggiano does. The difference is noticeable, especially in a simple soup where cheese is one of the star players. Grate it right before serving for the best results.

Get it on Amazon

5. Microplane Zester Grater

A Microplane zester grater produces ultra-fine Parmesan that melts almost instantly into the hot soup, integrating beautifully into the broth rather than sitting in clumps. It also works for lemon zest and garlic if you want to make other recipes.

Get it on Amazon

Another comforting Italian soup worth bookmarking: Zuppa Toscana Recipe

Step-by-Step Instructions

1. Prepare Your Ingredients

• Dice the yellow onion into small, even pieces, about 1/4 inch in size, so they soften uniformly.
• Mince the garlic cloves finely. If you don’t have a garlic press, smash the cloves with the flat side of your knife first, then mince. This releases more flavor.
• If your Italian sausage is in casings, use a knife to slit the casings and squeeze the meat out. Discard the casings.
• Break the dry lasagna noodles into roughly 2-inch (5 cm) pieces. You can do this by hand over the sink, or lay them in a kitchen towel and break them that way. Set aside for later.
• Open and have ready: the crushed tomatoes, diced tomatoes, tomato paste, and chicken broth.
• Measure out all dried herbs and seasonings so you’re ready to add them quickly once the meat is cooked.

2. Brown the Meat

• Heat 1 tablespoon (15 ml) of olive oil in your large Dutch oven or heavy-bottomed soup pot over medium-high heat.
• Wait until the oil is shimmering before adding the meat. If you add it too early, the meat will steam rather than brown.
• Add the ground beef and the Italian sausage (casings removed) to the pot together.
• Use a wooden spoon or spatula to break the meat into small crumbles as it cooks.
• Cook for 7 to 10 minutes, stirring occasionally, until the meat is fully browned with no pink remaining. You want some golden-brown color on the meat, which is what creates flavor.
• Season with a pinch of salt and pepper during this step.
• If there is a large amount of excess fat in the pot (more than 2 tablespoons), carefully tilt the pot and spoon it off, or use a turkey baster to remove it. A little fat is fine and adds flavor; too much makes the soup greasy.

3. Sauté the Aromatics

• Reduce the heat to medium.
• Add the diced onion directly to the pot with the browned meat.
• Cook the onion with the meat, stirring occasionally, for 4 to 5 minutes until the onion is softened and translucent. It should look slightly golden around the edges.
• Add the minced garlic and the red pepper flakes (if using).
• Stir constantly for about 60 seconds. Garlic burns quickly, so keep it moving. You’ll know it’s ready when it smells fragrant and slightly nutty. Do not let it turn brown or it will taste bitter.

4. Add the Tomato Paste

• Push the meat and onion mixture to the sides of the pot to create a small open space in the center.
• Add the 2 tablespoons (30 g) of tomato paste directly to that open space.
• Let the tomato paste cook in that spot, undisturbed, for about 60 to 90 seconds. This step is called “blooming” the tomato paste, and it caramelizes the sugars slightly, deepening the flavor of the entire broth.
• After it darkens slightly, stir the tomato paste into the meat and onion mixture until everything is evenly coated.

5. Build the Soup Base

• Pour in the crushed tomatoes, scraping the can clean with a rubber spatula so you get every bit.
• Add the diced tomatoes with their juices.
• Pour in the 4 cups (960 ml) of chicken broth.
• Stir everything together, making sure to scrape up any browned bits stuck to the bottom of the pot. Those browned bits (called fond) are packed with flavor.
• Add the dried oregano, dried basil, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
• Stir to combine all the ingredients. Taste the broth and adjust seasoning if needed. Remember that it will concentrate slightly as it simmers.

6. Simmer the Soup

• Raise the heat to medium-high and bring the soup to a full boil, stirring occasionally.
• Once boiling, reduce the heat to medium-low to maintain a steady, gentle simmer.
• Simmer the soup uncovered for 15 minutes. This allows the flavors to meld and the broth to develop depth.
• Stir occasionally to prevent any sticking on the bottom.

7. Cook the Lasagna Noodles

• While the soup simmers, bring a separate large pot of salted water to a boil. Use approximately 1 teaspoon of salt per quart of water.
• Add the broken lasagna noodle pieces to the boiling salted water.
• Cook them for 2 minutes less than the package instructions indicate. For example, if the package says 10 minutes, cook for 8 minutes. This is important because the noodles will continue to soften slightly when you add them to the hot soup.
• Drain the noodles in a colander, then drizzle a small amount of olive oil over them and toss to prevent sticking.
• Alternatively, if you prefer a simpler method, you can add the broken noodles directly to the soup during the last 10 to 12 minutes of simmering. If you do this, add an extra cup (240 ml) of broth since the noodles will absorb liquid. Note: for best results if you plan to have leftovers, cook noodles separately and store them apart from the soup.

8. Prepare the Cheese Topping

• In a small mixing bowl, combine the ricotta cheese, 3/4 cup (85 g) of the shredded mozzarella, and 1/4 cup (25 g) of the grated Parmesan.
• Add a pinch of salt and a pinch of black pepper.
• Stir until the three cheeses are well combined into a creamy mixture. Set aside.
• Reserve the remaining mozzarella and Parmesan for sprinkling on top of each serving.

9. Combine Noodles and Serve

• Add the cooked, drained lasagna noodle pieces to the simmering soup. Stir gently to combine.
• Let the soup simmer for an additional 2 to 3 minutes after adding the noodles.
• Taste the soup one more time and adjust salt, pepper, or herbs as needed.
• Ladle the hot soup into serving bowls.
• Add a generous dollop (about 2 to 3 tablespoons) of the cheese mixture into the center of each bowl. The heat from the soup will melt it into a creamy, luscious swirl.
• Sprinkle the remaining mozzarella and Parmesan over the top of each bowl.
• Finish with a scattering of fresh chopped parsley or basil.
• Serve immediately while hot.

This soup pairs wonderfully with Italian meatballs. Check out our Italian Meatballs Recipe to serve alongside it.

Tips for Success

Small adjustments to technique make a big difference in the final result of this soup.

• Brown the meat in batches if needed. If your pot is crowded, the meat will steam rather than sear. A proper sear builds the flavor base of the entire dish.
• Bloom the tomato paste. This single step, cooking the tomato paste briefly in a dry spot before stirring it in, noticeably deepens the flavor of the finished broth.
• Cook noodles separately if making ahead. Noodles left in the soup will continue absorbing broth and become soft and bloated over time. Store them separately and combine when serving.
• Don’t skip the cheese mixture. The combination of ricotta, mozzarella, and Parmesan in each bowl is what makes this taste exactly like lasagna rather than just tomato soup with pasta.
• Taste and adjust as you go. The salt level in canned tomatoes and broth varies by brand. Taste after adding the tomatoes and again before serving.
• Use freshly grated Parmesan. Pre-grated Parmesan from a can contains anti-caking agents that prevent it from melting smoothly. Freshly grated melts beautifully into the hot soup.
• Let it simmer longer for deeper flavor. If time allows, simmer the soup for 30 minutes instead of 15 before adding the noodles. The broth only gets better with time.

Read Also: Baked Ziti Recipe

Serving Suggestions

Lasagna soup is filling and flavorful on its own, but a few simple sides turn it into a truly memorable meal.

A thick slice of warm, crusty bread is practically mandatory. You want something sturdy enough to scoop up the cheesy broth at the bottom of the bowl. The richness of the soup is balanced perfectly by the slight tang and crunch of good bread.

A simple green salad adds freshness and lightness to round out the meal. Dressed with a lemony vinaigrette, it cuts through the richness of the soup beautifully.

• Serve with Cheesy Garlic Bread for the ultimate pairing
• A crisp Caesar salad or simple arugula salad works wonderfully alongside
• Classic Deviled Eggs make a great starter for a dinner party
• Offer extra Parmesan and red pepper flakes at the table so everyone can customize their bowl
• For a crowd, serve the soup from the pot at the table and let guests ladle their own servings and add cheese to taste
• A glass of medium-bodied red wine, like a Chianti or Sangiovese, pairs beautifully with the tomato-based broth

Variations to Try

This recipe is wonderfully versatile. Swap out proteins, adjust the pasta, or riff on the cheese topping to make it your own.

• All sausage version: Use 2 lbs (900 g) of Italian sausage instead of the beef/sausage mix. Hot sausage adds great heat; sweet sausage keeps it mild.
• Spinach lasagna soup: Stir in 2 big handfuls of fresh baby spinach during the last 5 minutes of simmering. It wilts quickly and adds nutrition without changing the flavor dramatically.
• Vegetarian version: Omit the meat entirely and add diced zucchini, mushrooms, and bell peppers in its place. Use vegetable broth instead of chicken broth.
• Creamy lasagna soup: Stir in 1/2 cup (120 ml) of heavy cream during the last few minutes of simmering for an even richer, slightly pink broth.
• Different pasta: Broken lasagna noodles are classic, but rotini, bowtie (farfalle), or rigatoni all work well and hold their texture better in leftovers.
• Slow cooker method: Brown the meat and aromatics as instructed, then transfer everything except the noodles and cheese to a slow cooker. Cook on low for 6 to 8 hours. Add cooked noodles at the end.
• Chicken lasagna soup: Swap the beef and sausage for 1.5 lbs (680 g) of boneless chicken thighs. Shred the chicken after it cooks through.

For a similar Italian-inspired pasta dish you can make any night of the week, try our Lasagna Recipe With Ricotta.

Storage and Reheating

This soup stores very well, making it ideal for meal prep. Just keep the noodles and soup base separate for the best results.

• Refrigerator: Store the soup base in an airtight container for up to 4 days. If noodles are already mixed in, the soup will keep for 2 to 3 days, though the noodles will continue absorbing liquid and soften over time.
• Freezer: Freeze the soup base (without noodles or cheese) in a freezer-safe container or zip-top bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Noodle storage: Store cooked noodles separately, tossed with a tiny drizzle of olive oil to prevent sticking. Refrigerate for up to 3 days.
• Reheating on the stovetop: Add the soup base to a pot over medium heat. Stir in a splash of extra broth if the soup has thickened. Heat until warmed through, then add noodles to individual bowls before ladling the hot soup over.
• Reheating in the microwave: Add soup to a microwave-safe bowl and heat in 90-second intervals, stirring between each, until hot. Add noodles to the bowl first if desired.
• Cheese mixture: Store the ricotta cheese mixture in a separate airtight container in the refrigerator for up to 3 days. Add fresh dollops to each reheated serving.

This recipe is a great meal prep staple, similar to our equally freezer-friendly Chicken Tortilla Soup Recipe.

Nutritional Facts

The following estimates are based on one serving of lasagna soup, assuming the recipe makes approximately 8 servings. Values include the cheese topping. Actual nutritional content will vary based on specific brands and ingredients used.

Note that using leaner ground beef (90/10) or turkey sausage in place of pork sausage will reduce the total fat and calorie count significantly.

Read Also: Chicken Rice Soup Recipe

Health Benefits of Key Ingredients

This hearty soup isn’t just comfort food. Several of its core ingredients bring real nutritional value to the table.

Crushed and diced tomatoes are rich in lycopene, a powerful antioxidant that has been studied for its role in supporting heart health and reducing oxidative stress in the body. Cooking tomatoes actually increases the bioavailability of lycopene, making this soup an excellent source.

Garlic is one of the most well-researched functional foods available. Regular consumption has been linked to immune system support, reduced inflammation, and cardiovascular benefits thanks to its allicin content.

• Ground beef is an excellent source of complete protein, iron, zinc, and B vitamins including B12, all of which support energy production and immune function.
• Italian sausage contributes protein and fat, and when used in moderation as part of a balanced meal, adds flavorful richness along with selenium and zinc.
• Ricotta cheese provides calcium for bone health as well as whey protein, which is easily digestible and supports muscle repair.
• Mozzarella cheese is a good source of calcium and phosphorus, both essential for bone density and muscle function.
• Parmesan cheese is one of the most concentrated natural sources of calcium per gram of cheese, and it also provides a significant amount of protein per serving.
• Tomatoes deliver vitamin C, potassium, folate, and lycopene, making them one of the most nutritionally dense vegetables in this recipe.
• Garlic and onion both contain prebiotic compounds that support gut health and digestive function.

For another soup that packs in vegetables and nutrition alongside great flavor, our Vegetable Soup Recipe is worth a look.

Frequently Asked Questions

1. Can I make lasagna soup ahead of time?

Yes, and it actually tastes even better the next day after the flavors have had time to meld. Make the soup base up through the simmering step, but do not add the noodles. Store the soup base in the refrigerator for up to 4 days. When ready to serve, reheat the soup base, cook fresh noodles, add them to individual bowls, and ladle the hot soup over the top. The cheese mixture can also be made ahead and stored covered in the refrigerator for up to 3 days.

2. Can I use no-boil lasagna noodles?

You can, but with a caveat. No-boil noodles are designed to absorb liquid as they cook, which means they will absorb more broth from the soup. If using no-boil noodles, add an additional 1 to 2 cups (240 to 480 ml) of broth when you add them, and keep a close eye on the texture. They tend to go from underdone to too soft quickly, so start checking them around the 8-minute mark.

3. What’s the best pasta shape for lasagna soup?

Broken lasagna noodles are the classic choice and give the soup its name and look, but they’re not always the most practical for leftovers. Bowtie (farfalle), rotini, or rigatoni hold their shape better and reheat well. If you’re making the soup specifically for meal prep or anticipate leftovers, choose one of these sturdier shapes for best results.

4. Can I freeze lasagna soup?

Absolutely. The soup base freezes very well for up to 3 months in a freezer-safe container. The key is to freeze it without the noodles and without the cheese mixture. Both noodles and ricotta don’t freeze well and will have an unpleasant texture after thawing. When you’re ready to serve, thaw the soup base overnight in the refrigerator, reheat on the stovetop, cook fresh noodles, and add the cheese topping fresh.

5. How do I make this soup thicker or thinner?

For a thicker soup, let it simmer uncovered for an extra 10 to 15 minutes to reduce, or stir in a tablespoon of tomato paste during the final minutes of cooking. The noodles also release starch as they cook, which naturally thickens the broth over time. For a thinner broth, simply stir in additional chicken broth, a half cup at a time, until you reach your preferred consistency. This is especially useful when reheating leftovers, as the noodles tend to soak up liquid overnight.

Read Also: Stuffed Shells Recipe

Final Thoughts

Lasagna soup is truly one of those recipes that delivers maximum comfort for minimal effort.

It takes the soul of a classic Italian Sunday dinner and turns it into something you can actually pull off on a Tuesday night without breaking a sweat.

The combination of two meats, a deeply seasoned tomato broth, and that generous cheese dollop on top makes this one of the most satisfying soups you’ll ever make.

Give it a try this week and see for yourself why it earns such devoted fans. If you make it, drop a comment below and let me know how it turned out. Did you add spinach? Try a different pasta? Bonus points if you share a photo!

Recommended:

• Easy Lasagna Recipe
• Lasagna Recipe With Cottage Cheese
• San Giorgio Lasagna Recipe
• Classic Lasagna With Ricotta Recipe
• Pasta Fagioli Recipe
• Italian Wedding Soup Recipe
• Chicken Gnocchi Soup Recipe
• Lemon Chicken Orzo Soup Recipe
• Baked Spaghetti Recipe With Ground Beef
• Sausage Gravy Recipe