Lasagna Soup Recipe (Better Than Your Favorite Lasagna!)

Forget the fuss of layered lasagna – this lasagna soup captures all the iconic flavor in one comforting bowl, perfected for busy weeknights and guaranteed to be a family favorite! With perfectly cooked noodles, rich tomato broth, savory Italian sausage, and three types of melted cheese, this easy lasagna soup delivers everything you love about traditional lasagna without the hours of labor.

What is Lasagna Soup?

Lasagna soup is a deconstructed version of classic lasagna that transforms all those beloved layers into a hearty, one-pot meal. Instead of carefully stacking pasta sheets, sauce, and cheese, you simmer broken lasagna noodles (or pasta shells) in a rich, herb-infused tomato broth with ground meat, then top each bowl with dollops of creamy ricotta, melted mozzarella, and freshly grated Parmesan. The result? All the comfort and satisfaction of lasagna in a fraction of the time, with the cozy, soul-warming appeal of soup.

Why You’ll LOVE This Lasagna Soup

This homemade lasagna soup isn’t just another recipe – it’s a game-changer for busy families and comfort food lovers. Here’s why it’ll become your new favorite:

• 30-Minute Magic: From prep to table in half an hour, versus hours for traditional lasagna
• One-Pot Wonder: Minimal cleanup means more time enjoying your meal
• Flavor Explosion: Every spoonful delivers that signature lasagna taste with perfectly balanced herbs and spices
• Crowd-Pleaser: Kids and adults alike devour this comforting soup
• Versatile: Easily adaptable for dietary preferences (vegetarian, gluten-free, dairy-free options below)
• Make-Ahead Friendly: Perfect for meal prep and freezer stocking

Ingredients You’ll Need

Quality ingredients make all the difference in this creamy lasagna soup. Here’s what you’ll need and why each component matters:

For the Soup Base:

• Italian Sausage (1 lb): I recommend a blend of mild and hot for depth. The fennel and spices create that authentic Italian flavor profile.
• Ground Beef (1 lb): Adds heartiness and classic lasagna taste. Choose 85/15 for the best flavor without excess grease.
• Yellow Onion (1 large, diced): Provides aromatic sweetness that balances the acidity of tomatoes.
• Garlic (5 cloves, minced): Fresh garlic is non-negotiable here. It adds complexity that powdered versions can’t match.
• Tomato Paste (3 tablespoons): Concentrates umami and deepens the tomato flavor.
• Crushed Tomatoes (28 oz can): San Marzano tomatoes are worth the splurge for their natural sweetness and low acidity.
• Diced Tomatoes (14.5 oz can): Adds texture and fresh tomato bites throughout.
• Chicken or Beef Broth (4 cups): Use low-sodium to control salt levels. Homemade broth elevates this soup significantly.
• Dried Basil (2 teaspoons): Captures that essential Italian herb flavor.
• Dried Oregano (1 teaspoon): Pairs perfectly with tomatoes and adds earthiness.
• Red Pepper Flakes (½ teaspoon): Optional, but adds a subtle warmth.
• Bay Leaves (2): Remove before serving, but they add incredible depth during simmering.

For the Pasta:

• Lasagna Noodles (8-10 broken into pieces) or Pasta Shells (2 cups): Break lasagna noodles into 2-inch pieces. Alternatively, medium shells or campanelle work beautifully and are easier to eat.

For the Cheese Topping:

• Ricotta Cheese (1½ cups): Full-fat ricotta provides the best creamy texture. Mix with a beaten egg for extra richness if desired.
• Mozzarella Cheese (2 cups, shredded): Freshly shredded melts better than pre-shredded. Low-moisture mozzarella prevents a watery soup.
• Parmesan Cheese (¾ cup, freshly grated): Parmigiano-Reggiano adds nutty, salty complexity. Pre-grated loses flavor quickly.
• Fresh Basil & Parsley: For garnish and a pop of freshness.

Pro Ingredient Tip: Creating a “cheese mixture” by combining ricotta with some Parmesan, Italian seasoning, and a pinch of salt transforms it into something restaurant-quality.

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Step-by-Step Instructions with Photos

Step 1: Brown the Meat

In a large Dutch oven or heavy-bottomed pot over medium-high heat, add the Italian sausage and ground beef. Pro Tip: Don’t stir immediately – let the meat develop a brown crust (fond) for 3-4 minutes. This caramelization adds incredible depth to your one-pot lasagna soup. Break apart with a wooden spoon and cook until no pink remains, about 6-8 minutes total. Drain excess fat, leaving about 2 tablespoons in the pot.

Step 2: Sauté the Aromatics

Reduce heat to medium. Add diced onions to the pot and cook for 3-4 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant (be careful not to burn it). Pro Tip: If the bottom of your pot has brown bits stuck to it, this is flavor gold – they’ll deglaze naturally when you add liquids.

Step 3: Build the Flavor Base

Stir in tomato paste and cook for 2 minutes, stirring constantly. This step caramelizes the paste and removes any metallic taste. Add crushed tomatoes, diced tomatoes (with their juices), chicken broth, basil, oregano, red pepper flakes, and bay leaves. Season generously with salt (about 1½ teaspoons) and black pepper (½ teaspoon).

Step 4: Simmer the Soup

Bring the mixture to a boil, then reduce heat and let it simmer for 15-20 minutes. This allows the flavors to meld beautifully. Taste and adjust seasonings – the soup should be robust and flavorful at this stage. Pro Tip: If your soup tastes too acidic, add a pinch of sugar (½-1 teaspoon) to balance it.

Step 5: Cook the Noodles

Remove bay leaves. Increase heat to bring soup back to a gentle boil. Add broken lasagna noodles or pasta shells and cook according to package directions minus 1 minute (typically 8-10 minutes for al dente). Stir occasionally to prevent sticking. Pro Tip: For the best noodles for lasagna soup, cook them directly in the broth rather than separately – they’ll absorb all that delicious flavor.

Step 6: Prepare the Cheese Mixture

While noodles cook, combine ricotta cheese with ¼ cup Parmesan, 1 tablespoon chopped fresh basil, and a pinch of salt in a small bowl. This elevated ricotta mixture is the secret to restaurant-quality lasagna soup with ricotta.

Step 7: Serve and Enjoy

Ladle hot soup into bowls. Top each serving with a generous dollop of the ricotta mixture, a handful of shredded mozzarella, extra Parmesan, and fresh basil or parsley. The residual heat will melt the cheese into gooey perfection. Serve immediately with crusty garlic bread for dipping!

Expert Tips for the BEST Lasagna Soup

After making this recipe countless times, here are my insider secrets for perfection:

Preventing Soggy Noodles

• Cook pasta al dente: Undercook by 1 minute since noodles continue absorbing liquid.
• Serve immediately: This soup is best enjoyed fresh. If storing, keep pasta separate and add when reheating.
• Use the right pasta: Medium shells, campanelle, or broken lasagna noodles hold up best. Avoid thin pasta like angel hair.

Flavor Boosters

• Brown your meat well: That caramelized crust (fond) = flavor bombs.
• Fresh herbs finish: Dried herbs for cooking, fresh herbs for serving – this layering creates dimension.
• Quality cheese matters: Freshly grated Parmesan and real mozzarella make a noticeable difference.
• Secret ingredient: Add 1-2 tablespoons of heavy cream or butter before serving for extra richness.
• Umami boost: A Parmesan rind simmered in the soup adds incredible depth (remove before serving).

How to Thicken Lasagna Soup

If your soup is too thin:

• Simmer longer: Uncovered, to reduce liquid by 10-15 minutes.
• Mash some noodles: Break apart a few cooked noodles against the pot side to release starch.
• Add tomato paste: Stir in 1-2 additional tablespoons.
• Cornstarch slurry: Mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir into soup.

Meal Prep & Freezing Lasagna Soup

Refrigerator Storage: Store soup and cheese separately in airtight containers for up to 4 days. Noodles will continue absorbing liquid, so add extra broth when reheating.

Freezing Instructions:

• Freeze soup WITHOUT noodles for best results (up to 3 months)
• Thaw overnight in refrigerator
• Reheat and add freshly cooked pasta
• Cheese toppings should always be fresh, never frozen with the soup

Make-Ahead Strategy: Prepare soup base through Step 4, refrigerate up to 2 days. When ready to serve, bring to a boil and add pasta.

Scaling the Recipe

• For 6-8 servings: Double all ingredients and use a 8-quart pot
• For 2-3 servings: Halve the recipe; use a 4-quart pot
• Batch cooking: Make double, freeze half before adding pasta

Lasagna Soup Variations & Adaptations

This versatile recipe adapts beautifully to various dietary needs and preferences:

Vegetarian Lasagna Soup

Replace meat with:

• 2 cups diced mushrooms (cremini or portobello for meaty texture)
• 1 diced zucchini (adds bulk and nutrients)
• 1 cup cooked lentils (for protein and heartiness)
• Plant-based Italian sausage (brands like Beyond or Impossible work well)

Sauté vegetables until golden before adding tomatoes. Add extra Italian seasoning and a splash of balsamic vinegar for depth.

Vegan Version

• Use plant-based meat substitutes or extra vegetables
• Replace ricotta with cashew cream or tofu ricotta (blend silken tofu with nutritional yeast, lemon juice, and garlic)
• Use vegan mozzarella shreds
• Substitute nutritional yeast for Parmesan

Gluten-Free Lasagna Soup

Simply swap regular pasta for:

• Gluten-free lasagna noodles (break into pieces)
• Gluten-free shells or rotini
• Chickpea or lentil pasta (adds extra protein)

Ensure broth is certified gluten-free.

Spicy Lasagna Soup

• Use all hot Italian sausage
• Increase red pepper flakes to 1 teaspoon
• Add diced jalapeños with the onions
• Serve with hot honey drizzle

Different Cheese Blends

Experiment with:

• Fontina: Adds nutty, earthy flavor
• Provolone: Sharp and tangy
• Goat cheese: Instead of ricotta for tangy creaminess
• Burrata: Tear over top for ultimate luxury

Protein Swaps

• Ground turkey or chicken: Leaner option, add 1 tablespoon olive oil
• Chicken sausage: Lighter but still flavorful
• Ground pork: Traditional Italian choice
• Shredded rotisserie chicken: Add in Step 6 for quick prep

Cooking Method Variations

Instant Pot Lasagna Soup:

1. Use Sauté function for Steps 1-3
2. Add all soup ingredients except pasta
3. Pressure cook on High for 10 minutes
4. Quick release, switch to Sauté
5. Add pasta and cook until tender (8-10 minutes)

Slow Cooker Instructions:

1. Brown meat in a skillet, drain
2. Add to slow cooker with onions, garlic, tomatoes, broth, and seasonings
3. Cook on Low 6-7 hours or High 3-4 hours
4. 30 minutes before serving, add pasta and cook until tender

One-Pot Stovetop (as written): The easiest method!

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What to Serve with Lasagna Soup

Complete your meal with these perfect pairings:

Breads

• Garlic bread: Classic choice, perfect for dipping
• Focaccia: Herb-topped Italian flatbread
• Crusty baguette: Simple and satisfying
• Cheesy breadsticks: Double the comfort
• Rosemary olive oil bread: Adds sophistication

Salads

• Caesar salad: Crisp romaine with creamy dressing balances the rich soup
• Caprese salad: Fresh mozzarella, tomatoes, and basil echo the soup’s flavors
• Arugula salad with lemon vinaigrette: Peppery greens cut through richness
• Italian chopped salad: Loaded with veggies, salami, and provolone

Wine Pairings

• Red: Chianti, Sangiovese, or Montepulciano d’Abruzzo complement the tomato base
• White: Pinot Grigio if you prefer lighter wines
• Budget-friendly: A good Tuscan blend works beautifully

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Common Questions About Lasagna Soup (FAQs)

Can I use no-boil lasagna noodles?

Yes! No-boil noodles work perfectly in this healthy lasagna soup. They’ll soften as they cook in the broth. Add them directly to the simmering soup and cook for 8-10 minutes, stirring occasionally to prevent sticking. They may require slightly less cooking time than regular noodles.

How long does lasagna soup last in the fridge?

Properly stored in an airtight container, lasagna soup lasts 3-4 days in the refrigerator. Note that pasta will continue absorbing liquid, so you may need to add extra broth when reheating. The cheese topping should be stored separately and added fresh when serving.

Can I make lasagna soup ahead of time?

Absolutely! This soup is meal-prep friendly. Prepare the soup base (through Step 4) up to 2 days ahead and refrigerate. When ready to serve, bring to a boil and add pasta. For best results, always prepare the cheese topping fresh. You can also freeze the base (without pasta) for up to 3 months.

Is lasagna soup healthy?

Lasagna soup can be part of a balanced diet. One serving (about 1.5 cups) contains approximately 420 calories, 25g protein, 38g carbohydrates, and 18g fat. To make it healthier: use lean ground turkey, increase vegetables, use whole wheat pasta, reduce cheese portions, or choose low-fat dairy options. The soup provides protein, vitamins from tomatoes, and calcium from cheese.

What kind of pasta is best for lasagna soup?

The best noodles for lasagna soup are medium-sized shapes that hold their shape well:

• Broken lasagna noodles: Most authentic, break into 2-inch pieces
• Medium shells (conchiglie): Catch the cheese and sauce beautifully
• Campanelle: Ruffled edges trap flavor
• Radiatore: Great texture, holds up well
• Farfalle (bow ties): Fun alternative

Avoid: Angel hair, spaghetti, or delicate pasta that becomes mushy.

Can you freeze lasagna soup?

Yes! Follow these freezing lasagna soup guidelines:

• Freeze soup base WITHOUT pasta for best texture (up to 3 months)
• Cool completely before transferring to freezer-safe containers
• Leave 1 inch headspace for expansion
• Thaw overnight in refrigerator
• Reheat and add freshly cooked pasta
• Never freeze the cheese topping – always add fresh

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Nutritional Information

Per Serving (1.5 cups soup + cheese topping, serves 6)

Nutrient	Amount
Calories	420
Total Fat	18g
Saturated Fat	8g
Cholesterol	75mg
Sodium	980mg
Total Carbohydrates	38g
Dietary Fiber	4g
Sugars	8g
Protein	25g
Vitamin A	15% DV
Vitamin C	25% DV
Calcium	30% DV
Iron	20% DV

Note: Nutritional values are estimates and may vary based on specific ingredients used.

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My Story: How This Recipe Came to Be

This lasagna soup recipe was born from necessity during a particularly hectic week when my family was craving lasagna, but I had exactly 30 minutes to get dinner on the table. I thought, “What if I could capture all those beloved lasagna flavors without the fuss?” After dozens of iterations – testing different meat combinations, pasta shapes, and cheese ratios – this version emerged as the clear winner. My kids now request this soup more often than traditional lasagna, and my neighbor Theresa (who’s Italian and has opinions about pasta) gave it her stamp of approval. That’s when I knew I had something special.

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The Secret That Makes This Recipe Different

Here’s what sets this ultimate lasagna soup apart from other recipes: the three-layer flavor building technique. Most recipes just dump everything together, but we’re browning meat for fond, caramelizing tomato paste for depth, and simmering aromatics separately. This creates complex, restaurant-quality flavor that tastes like it took hours. The second secret? That elevated ricotta mixture with fresh herbs mixed in – it’s the difference between good soup and extraordinary soup.

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<span id=”recipe”>Recipe Card</span>

The ULTIMATE Lasagna Soup

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings
Author: [Your Name]

Ingredients

Soup Base:

• 1 lb Italian sausage
• 1 lb ground beef (85/15)
• 1 large yellow onion, diced
• 5 cloves garlic, minced
• 3 tablespoons tomato paste
• 1 (28 oz) can crushed tomatoes
• 1 (14.5 oz) can diced tomatoes
• 4 cups chicken or beef broth (low-sodium)
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (optional)
• 2 bay leaves
• Salt and black pepper to taste

Pasta:

• 8-10 lasagna noodles, broken into 2-inch pieces (or 2 cups medium pasta shells)

Cheese Topping:

• 1½ cups ricotta cheese
• 2 cups shredded mozzarella cheese
• ¾ cup freshly grated Parmesan cheese
• Fresh basil and parsley for garnish

Instructions

1. Brown the meat: In a large Dutch oven over medium-high heat, cook Italian sausage and ground beef until no pink remains, about 8 minutes. Drain excess fat, leaving 2 tablespoons.
2. Sauté aromatics: Reduce heat to medium. Add onions and cook 3-4 minutes. Add garlic and cook 30 seconds until fragrant.
3. Build flavor base: Stir in tomato paste and cook 2 minutes. Add crushed tomatoes, diced tomatoes, broth, basil, oregano, red pepper flakes, and bay leaves. Season with salt and pepper.
4. Simmer: Bring to a boil, then reduce heat and simmer 15-20 minutes. Taste and adjust seasonings.
5. Cook pasta: Remove bay leaves. Bring soup to a gentle boil and add broken lasagna noodles. Cook 8-10 minutes until al dente, stirring occasionally.
6. Prepare cheese mixture: Combine ricotta with ¼ cup Parmesan and 1 tablespoon fresh basil.
7. Serve: Ladle soup into bowls. Top with ricotta mixture, mozzarella, Parmesan, and fresh herbs. Serve immediately.

Notes

• Store soup and cheese separately in refrigerator for up to 4 days
• Freeze soup base without pasta for up to 3 months
• For thicker soup, simmer longer or mash some noodles
• Use San Marzano tomatoes for best flavor

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This lasagna soup is comfort in a bowl – all the satisfaction of traditional lasagna with a fraction of the effort. Whether you’re feeding a hungry family on a weeknight or meal-prepping for the week ahead, this one-pot lasagna soup delivers every single time. Save this recipe, make it this week, and prepare to add it to your permanent dinner rotation!

Have you tried this recipe? Leave a comment below and let me know what you think! Don’t forget to rate it and share photos of your creation. Happy cooking! 🍲