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If you love lasagna but don’t always have the time (or patience) to layer everything perfectly, this Lasagna Soup is your answer. All the rich, cheesy, saucy goodness of classic lasagna, but in a warm, cozy bowl.
I’ve made this recipe so many times because it’s just so easy—hearty, packed with flavor, and done in 40 minutes. Plus, the ricotta topping? It’s EVERYTHING. It melts right into the soup, giving you those creamy, cheesy bites just like the real thing.
If you’re craving a comforting, family-friendly dinner that comes together in one pot, this is THE recipe. Let’s make it!
Before You Start – Must-Know Tips
Before you dive in, here’s what you need to know to get the most flavor out of every bite and make this recipe foolproof.
The Meat – Why Use Two Types?
Using both Italian sausage and ground beef gives you the best of both worlds—the sausage adds bold, herby flavors, while the lean beef keeps it hearty without being greasy. If you only have one, that’s fine, but trust me, the mix takes this to another level.
Want a lighter version? Swap for ground turkey or chicken, but add extra Italian seasoning to compensate for the flavor.
The Lasagna Noodles – No Need to Pre-Cook!
You’re breaking up dry lasagna noodles and cooking them right in the soup. This soaks up all that rich broth and gives the soup a thick, almost stew-like consistency.
Don’t have lasagna noodles? Swap in fusilli, bowtie, or broken spaghetti—whatever you have!
Make-Ahead Tip: If you plan to store leftovers, cook the noodles separately so they don’t absorb all the broth.
The Ricotta Mixture – Don’t Skip It!
That creamy, cheesy dollop makes this soup taste like real lasagna. As soon as it melts into the hot soup, you get that signature creamy-cheesy bite.
Short on time? Swap ricotta for a sprinkle of mozzarella & Parmesan directly on top.
Not a fan of ricotta? Try cottage cheese—it works surprisingly well!
The Broth – How Much Do You Need?
I recommend starting with 6 cups of broth and adding more as needed. The noodles will absorb some liquid as they cook, so if you like a soupier consistency, add extra broth at the end.
Leftovers? The soup will thicken in the fridge, so stir in a little broth when reheating to bring it back to life.
This is one of the easiest soups you’ll ever make—all the flavors of lasagna, but in a single pot and ready in 40 minutes! Here’s how to make it perfect every time.
Heat olive oil in a large pot over medium heat. Add diced onions and cook for 3-4 minutes until softened. Stir in garlic and cook for another minute—this releases all that deep, rich flavor.
Pro Tip: If your garlic burns quickly, lower the heat slightly before adding it.
Add Italian sausage and ground beef, breaking them up as they cook. Brown until no longer pink and drain any excess fat.
For even more flavor? Let the meat develop a bit of a golden crust before stirring—it adds depth to the soup!
Stir in tomato paste and cook for 1-2 minutes—this caramelizes it and intensifies the tomato flavor. Then add:
✔ Marinara sauce for a rich, smooth tomato base
✔ Italian seasoning & red pepper flakes for that herby kick
✔ Salt & pepper to taste
Let everything simmer for 10 minutes to let the flavors meld.
Pour in beef broth and bring the soup to a gentle boil. Then, break lasagna noodles into pieces and stir them in. Stir occasionally so they don’t stick together! Cook 8-10 minutes or until tender.
Want it thicker? Simmer a little longer, stirring occasionally.
This is what makes the broth rich and velvety—add it at the end and let it simmer for 2-3 minutes.
Dairy-Free Option: Swap for coconut cream or cashew cream.
In a bowl, mix:
✔ Ricotta cheese – the creamy base
✔ Mozzarella & Parmesan – for melty goodness
✔ Fresh parsley – adds a pop of freshness
✔ Salt & pepper – to season it just right
Pro Tip: Mix in a little lemon zest for a bright, fresh twist.
Ladle the soup into bowls and top each with a scoop of the ricotta mixture. As it melts into the soup, you’ll get that classic lasagna flavor in every bite! Garnish with fresh basil or extra cheese.
Make It Your Own – Easy Customizations
This Lasagna Soup is incredibly versatile, so you can easily tweak it based on what you have or your dietary preferences.
- Lighter Option: Use ground turkey, half-and-half instead of cream, or add extra veggies.
- Vegetarian: Skip the meat, use veggie broth, and add mushrooms or lentils.
- Spicy: Use hot Italian sausage, extra red pepper flakes, or Calabrian chili paste.
- Extra Creamy: Stir in more cheese or blend ricotta into the broth.
- Low-Carb: Swap noodles for zucchini ribbons or cauliflower rice.
How to Serve Lasagna Soup
This soup is already packed with flavor, but don’t skip the ricotta mixture. Some sides and toppings can also make it even better! Here’s how to serve it up:
Frequently Asked Questions
Can I make this ahead of time?
Yes! But for the best texture, cook the noodles separately and add them when reheating. Otherwise, they’ll soak up too much broth and get mushy.
Can I freeze lasagna soup?
Absolutely! Freeze the soup without the noodles for up to 3 months. When ready to eat, thaw, reheat, and cook fresh noodles separately.
What’s the best pasta substitute for lasagna noodles?
Any sturdy pasta works! Try penne, rigatoni, or bowtie for a similar texture. If using smaller pasta like ditalini, reduce the cook time.
How can I thicken the soup?
The soup is pretty thick as it is, but if you like it heartier, let it simmer longer so the broth reduces. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
What if I don’t have ricotta?
No problem! Use cottage cheese or simply top with shredded mozzarella and Parmesan. It’ll still be delicious!
More Delicious Soup Recipes
- Creamy Chicken Wild Rice Soup
- Instant Pot Creamy Potato Sausage Soup
- Broccoli Cheese Soup
- Chicken Meatball Noodle Soup
- Beef Barley Soup
Lasagna Soup
Equipment
Ingredients
For the Soup:
- 1 tablespoon olive oil
- ½ large yellow onion diced (about 1 cup)
- 6-8 cloves garlic minced (to taste)
- ½ pound Italian sausage hot or mild, casings removed
- ½ pound lean ground beef
- 2 tablespoons tomato paste
- 24 ounces marinara sauce
- 2 teaspoons Italian seasoning
- ½ teaspoon red pepper flakes to taste
- salt and pepper to taste
- 1 cup heavy cream
- 6-8 cups beef broth
- ½ pound lasagna noodles broken into pieces
For the Ricotta Mixture:
- 1 cup Parmesan cheese grated
- 1 cup ricotta cheese
- 1 cup mozzarella cheese shredded
- ¼ cup fresh parsley chopped
- salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the Italian sausage and ground beef to the pot. Cook, breaking it into small pieces, until browned and cooked through. Drain any excess fat, if necessary.
- Stir in the tomato paste and cook for 1-2 minutes to caramelize. Add the marinara sauce, Italian seasoning, red pepper flakes, salt, and pepper. Stir to combine.
- Pour in the beef broth and bring the soup to a gentle boil. Reduce the heat to medium-low and let it simmer for 10 minutes to allow the flavors to meld.
- Add the broken lasagna noodles to the soup and cook for 8-10 minutes, or until tender. Stir occasionally to prevent sticking.
- Stir in the heavy cream and let the soup simmer for 2-3 more minutes. Taste and adjust seasoning as needed.
- In a small bowl, combine the ricotta cheese, Parmesan cheese, mozzarella cheese, fresh parsley, salt, and pepper. Mix until smooth.
- Ladle the soup into bowls and top with a dollop of the ricotta mixture. Garnish with fresh basil if desired.
Tips & Notes:
- Noodles: Cook them directly in the soup for easy cleanup, but if making ahead, cook them separately to prevent them from soaking up all the broth.
- Meat Swap: Italian sausage + ground beef = best flavor combo. Prefer lighter? Ground turkey or chicken works too, just add extra seasoning.
- Leftovers Tip: The soup thickens as it sits! Add a splash of broth when reheating to bring it back to the perfect consistency.
- Freezing: Freeze the soup without the noodles for up to 3 months. When ready to eat, cook fresh noodles and stir them in.
- Dairy-Free Option: Skip the heavy cream and replace with coconut milk or cashew cream—still creamy, still delicious!
- Want It Extra Cheesy? Stir shredded mozzarella or Parmesan right into the soup for an extra-rich, melty broth.
