Lasagna Soup

Oh my gosh, you have to try this lasagna soup, it’s like someone took all the best parts of your favorite baked lasagna and turned it into the coziest bowl of comfort! I first made this on one of those nights when I was craving lasagna but didn’t feel like layering noodles.

(Let’s be honest, some days we just can’t with the layering, right?) And wow, the way the broken lasagna noodles soak up that rich, herby tomato broth? Absolute magic. My kids go crazy for the cheesy dollop on top, and I love that it comes together in one pot faster than baking a traditional pan. It’s become our go-to snow day meal, steamy bowls of this with garlic bread and a ridiculous amount of Parmesan. When that first spoonful hits, you’ll swear you’re eating Sunday dinner at an Italian grandma’s house.

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Why You’ll Love This Lasagna Soup

Listen, this isn’t just another soup, it’s a hug in a bowl with all the lasagna vibes you crave. Here’s why it’ll become your new obsession:

• One-pot wonder: No layering, no fuss. Just dump, stir, and simmer while the flavors work their magic.
• Rich, cozy flavors: That trio of beef, sausage, and tomato broth tastes like Sunday dinner simmered for hours (but ready in under an hour!).
• Kid-approved: The cheesy topping turns picky eaters into clean-plate champions. My littles call it “pizza soup” and beg for seconds.
• Leftover gold: It reheats like a dream, the noodles soak up even more flavor overnight. Lunch tomorrow? Sorted.

Honestly, once you try this lasagna soup, you’ll wonder why you ever bothered with layers.

Ingredients for Lasagna Soup

Okay, let’s get real, half the magic of this lasagna soup is in the ingredients. You want that deep, layered flavor just like traditional lasagna, right? Here’s everything you’ll need (and why some of them are non-negotiable in my book):

• ½ pound lean ground beef – I like 85/15 for flavor without too much grease. If you’re feeling fancy, swap in ground veal for extra richness.
• ½ pound ground Italian sausage – Hot or mild, your call! The sausage adds that herby, garlicky punch. No sausage? No problem, just double the beef.
• Salt and black pepper – Season as you go! Taste the meat while browning, it makes all the difference.
• 1 tablespoon olive oil – For sautéing those aromatics. Extra virgin is my go-to.
• 1 yellow onion, chopped – About 1 cup. Don’t skip this, it’s the flavor foundation. Dice it fine so it melts into the broth.
• 3 garlic cloves, minced – Fresh only, please! Pre-minced jarred garlic just doesn’t hit the same.
• 2 tablespoons tomato paste – Secret weapon alert! It thickens the soup and amps up the umami. I keep tubes in my fridge for this exact reason.
• 1 jar (24 oz) marinara sauce – Use your favorite store-bought or homemade. I’m partial to Rao’s for a shortcut, but no judgment here.
• ¼ teaspoon red pepper flakes – Optional, but oh-so-good for a gentle kick. Add more if you’re brave!
• 2 tablespoons fresh parsley – Or 2 teaspoons dried. It brightens everything up.
• ½ teaspoon dried oregano + 1 teaspoon dried basil – The Italian herb dream team. Rub them between your fingers before adding to wake up the oils.
• 7 cups low-sodium chicken broth – Vegetable broth works too! Low-sodium lets you control the salt.
• 9 lasagna noodles, broken into pieces – Grab ’em and snap ’em right into the pot! No need to be neat, rustic is the vibe.
• 2 cups fresh spinach (optional) – Toss it in at the end for color and nutrients. Baby kale works too.
• 10 ounces ricotta cheese – The creamy crown jewel! Cottage cheese is a great sub if that’s your thing.
• 1 cup shredded mozzarella + ½ cup freshly grated Parmesan – Freshly grated melts better, no pre-shredded anticaking agents here.
• Fresh basil – For garnish. Tear it with your hands for maximum fragrance.

See? Nothing crazy, just pantry staples and a few fresh bits to make it sing. Now let’s cook!

How to Make Lasagna Soup

Alright, let’s get cooking! This lasagna soup comes together in just a few simple steps, but trust me, the flavors taste like you’ve been simmering it all day. Grab your favorite big pot (I use my trusty Dutch oven) and let’s dive in.

Step 1: Brown the Meat

Heat your pot over medium-high and toss in the beef and sausage. Break it up with a wooden spoon, don’t let it clump! Sprinkle with salt and pepper as it cooks. Once it’s nicely browned (about 5 minutes), drain the grease. Pro tip: Leave a tiny bit of fat for extra flavor.

Step 2: Sauté the Aromatics

Add olive oil to the same pot and toss in the onions. Sauté until they’re soft and golden, about 5 minutes. Stir in the garlic and cook just 30 seconds (burnt garlic = sadness). Now, add the tomato paste and stir like crazy. This little step builds SO much depth!

Step 3: Simmer the Soup

Time for the marinara sauce, herbs, broth, and that browned meat. Give it a good stir and crank the heat to boil. Once bubbling, toss in those broken lasagna noodles. Reduce heat to medium-low and let it simmer for 20 minutes, stirring occasionally so nothing sticks. The noodles should be al dente, taste one to check!

Step 4: Add Spinach and Cheese

Throw in the spinach (if using) and stir just until wilted, about 1 minute. Meanwhile, mix ricotta, mozzarella, and Parmesan in a bowl. Ladle the hot soup into bowls and plop a generous spoonful of cheesy goodness on top. Garnish with fresh basil and devour immediately!

Tips for the Best Lasagna Soup

Want to take your lasagna soup from good to “OMG, can I have the recipe?” level? Here are my tried-and-true tricks:

• Fresh herbs are game-changers: Swap dried basil and oregano for fresh if you’ve got ’em. Triple the amount (1 tablespoon fresh = 1 teaspoon dried).
• Undercook noodles slightly: They’ll keep softening in the hot broth. Nobody wants mushy pasta!
• Make it ahead? Hold the noodles: Cook them separately and add when reheating to avoid soup turning into a starch bomb.
• Spice it your way: Start with ¼ teaspoon red pepper flakes, then add more at the end if you want more heat.
• Cheese hack: Let the ricotta mixture sit at room temp for 10 minutes before serving, it’ll melt into creamy perfection.

Little tweaks, big flavor payoff. You’re welcome!

Variations of Lasagna Soup

Oh, the beauty of this recipe? It’s like a blank canvas for your cravings! Here are my favorite ways to mix it up when I’m feeling adventurous (or just cleaning out the fridge):

• Vegetarian delight – Skip the meat and load up with mushrooms, zucchini, and extra spinach. Use vegetable broth, it’s just as cozy!
• Gluten-free twist – Swap regular lasagna noodles for gluten-free ones (or even broken-up GF penne). They hold up surprisingly well.
• Creamy dreamy – Stir in a splash of heavy cream at the end for extra richness. My Italian grandma would approve!
• Spicy firecracker – Double the red pepper flakes and add diced jalapeños with the onions. Serve with extra Parmesan to cool it down.

See? One soup, endless possibilities. What’ll you try first?

Serving Suggestions for Lasagna Soup

Let’s be real, this lasagna soup is basically a meal on its own, but why stop there? Here’s how I love to serve it for maximum coziness:

• Crusty garlic bread: Dunking is mandatory! Toast slices rubbed with garlic and butter, it’s the perfect crispy contrast.
• Simple green salad: A lemony arugula mix cuts through the richness. My kids call it “salad confetti.”
• Extra cheese, duh: Set out small bowls of grated Parmesan and extra ricotta for topping… because more cheese is always the answer.
• Chilled rosé or sparkling water: Something light and fizzy balances those hearty flavors beautifully.

Now grab your biggest spoon and dive in!

Storing and Reheating Lasagna Soup

Here’s the good news: this lasagna soup gets even better as leftovers! Store cooled soup in an airtight container in the fridge for up to 3 days. When reheating, warm it gently on the stove over medium-low, just until heated through (about 5 minutes). If the noodles soak up too much broth, splash in a little water or extra marinara. Freeze without the cheese topping for up to 2 months, thaw overnight, then reheat and add fresh cheese. Easy peasy!

Nutritional Information for Lasagna Soup

Just so you know, these numbers are estimates, your exact counts might vary depending on brands and tweaks (like extra cheese… no judgment!). Per hearty bowl:

• 520 calories: Cozy fuel for cold nights!
• 32g protein: Thanks to that beef-sausage-cheese trio.
• 38g carbs: Mostly from those glorious lasagna noodles.
• 28g fat: Rich, but hey, comfort food rules.

For lighter versions, try leaner meats or less cheese. But sometimes? Worth every bite.

FAQs About Lasagna Soup

More Comfort Food Soups You’ll Love

If you enjoyed this Lasagna Soup, here are more hearty, flavorful soups you’ll want to add to your meal plan. Each one is simple, filling, and perfect for cozy nights:

• Creamy Tortellini Soup
• Stuffed Pepper Soup
• Sausage Potato Soup
• Slow Cooker Chicken Stew

These recipes are just as warm and satisfying, giving you plenty of options to keep dinner exciting all season long.

Why This Lasagna Soup Is the Best

This Lasagna Soup takes all the comforting flavors of classic lasagna and transforms them into a hearty, one-pot meal. With tender pasta, seasoned ground beef, rich tomato broth, and melty cheese, it’s everything you love about lasagna, without the extra steps. It’s quick to prepare, customizable with your favorite veggies or proteins, and perfect for cozy weeknight dinners. Serve it with a side of garlic bread, and you’ve got a dish that feels indulgent yet easy enough for any night of the week.

Give this recipe a try and share how it turned out in the comments below! Don’t forget to follow me on Facebook, Instagram, and Pinterest for more comforting recipes and family-friendly meals.

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