Craving the comforting flavors of lasagna but don’t want the fuss of layering? Look no further! This Lasagna Soup recipe delivers all the cheesy, meaty, tomatoey goodness of your favorite baked dish, in a warm, satisfying bowl. It’s quick enough for a weeknight meal, impressive enough for company, and guaranteed to become a family favorite. Forget spending hours in the kitchen – this soup is a game-changer!
Why You’ll Love This Recipe
- Fast & Easy: Ready in under 45 minutes!
- All the Lasagna Flavor: We capture the essence of lasagna without the layering.
- Comfort Food at its Finest: Perfect for chilly evenings or when you need a cozy meal.
- Kid-Friendly: Even picky eaters will love this!
- Customizable: Easily adapt it to your preferences (see ‘Expert Tips’ below).
Ingredients
- 1 pound Italian sausage (sweet or hot, casing removed)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 4 cups chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces lasagna noodles, broken into bite-sized pieces
- 1 (15 ounce) container ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 cup shredded mozzarella cheese
Instructions
- In a large pot or Dutch oven, brown the Italian sausage over medium heat. Drain off any excess grease.
- Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more.
- Stir in the crushed tomatoes, tomato sauce, chicken broth, Italian seasoning, salt, and pepper. Bring to a boil.
- Add the broken lasagna noodles and cook according to package directions, usually 8-10 minutes, or until tender.
- While the noodles are cooking, in a small bowl, combine the ricotta cheese and Parmesan cheese.
- Once the noodles are cooked, remove the pot from the heat. Stir in half of the ricotta mixture.
- Ladle the soup into bowls and top with a dollop of the remaining ricotta mixture, shredded mozzarella cheese, and chopped parsley.
- Serve immediately and enjoy!
Expert Tips
- Spice it Up: Use hot Italian sausage or add a pinch of red pepper flakes for a little heat.
- Vegetarian Option: Substitute the Italian sausage with 1 pound of crumbled plant-based sausage or add extra vegetables like spinach or mushrooms.
- Noodle Choice: If you don’t have lasagna noodles, you can use other short pasta shapes like penne or rotini.
- Ricotta Substitute: Cottage cheese can be used in place of ricotta, but it will have a slightly different texture.
- Fresh Herbs: Don’t be afraid to add more fresh herbs like basil or oregano for extra flavor.
Storage
Leftovers: Store leftover lasagna soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Freezing: Lasagna soup can be frozen for up to 2 months. It’s best to freeze it *before* adding the mozzarella cheese. Thaw overnight in the refrigerator and reheat as directed above. The texture of the noodles may change slightly after freezing.
Â
Print
Lasagna Soup Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This hearty lasagna soup has all the flavors of classic lasagna in a cozy, one-pot meal. Made with ground beef, sausage, noodles, marinara sauce, and a creamy cheese topping.
Ingredients
1/2 pound lean ground beef
1/2 pound ground Italian sausage
Salt and freshly ground black pepper, to taste
1 yellow onion, chopped
1 Tablespoon olive oil
3 cloves garlic, minced
2 Tablespoons tomato paste
1 recipe homemade marinara sauce (or 24 ounce jar marinara sauce)
1/4 teaspoon red pepper flakes
2 Tablespoons fresh parsley, chopped (or 2 tsp dried)
1/2 teaspoon dried oregano
1 teaspoon dried basil
7 cups low sodium chicken broth (or vegetable broth)
9 lasagna noodles, broken into pieces
2 cups fresh spinach leaves (optional)
10 ounces ricotta cheese (or cottage cheese)
1 cup shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
Fresh basil, for serving
Instructions
1. In a large pot over medium-high heat, cook ground beef and sausage until browned. Season with salt and pepper. Drain grease and remove meat from the pot.
2. In the same pot, heat olive oil over medium heat. Add onion and sauté for about 5 minutes. Add garlic and cook for 1–2 minutes more.
3. Stir in tomato paste, marinara sauce, red pepper flakes, parsley, oregano, basil, and broth. Return meat to the pot.
4. Bring to a boil, then add broken lasagna noodles. Reduce heat to medium-low and cook, stirring occasionally, until noodles are tender. Add spinach, if using.
5. In a small bowl, combine ricotta, mozzarella, and Parmesan.
6. Ladle soup into bowls and top each serving with a scoop of the cheese mixture. Garnish with fresh basil.
Notes
Store lasagna soup covered in the refrigerator for 3–4 days.
Make ahead: Prepare the soup through adding the broth and meat, but don’t add noodles. Refrigerate. When ready, bring to a boil and cook noodles fresh before serving.
Freezing: Freeze without the cheese topping for up to 3 months. Thaw overnight and reheat on the stove.
Vegetarian version: Omit the meat and add extra vegetables such as zucchini, mushrooms, or squash.
Vegan version: Omit meat and use extra vegetables. Substitute cheese with vegan ricotta or cashew cheese.
Pasta substitutions: Any pasta can be used in place of lasagna noodles.
Slow cooker option: Brown meat and onion, then transfer to a slow cooker with remaining ingredients (except noodles and cheese). Cook on LOW 4–6 hours, adding noodles 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 521
- Sugar: 3g
- Sodium: 606mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0.4g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 85mg