Lasagna Soup

hearty • comforting • one-pot

All the flavor of classic lasagna — sausage, beef, tomatoes, herbs, and creamy cheese — in a spoonable, weeknight-friendly soup. It delivers the same richness without layering or baking. This is what I make when I want lasagna flavor without committing to a full layered dish.

Why This Recipe Works

This lasagna soup builds flavor the same way traditional lasagna does — by browning the meat properly and cooking tomato paste before adding liquid. That step creates depth instead of a flat tomato broth.

Using both crushed and diced tomatoes gives the soup body without making it heavy. The noodles cook directly in the broth, lightly thickening it while staying tender.

Keeping the ricotta and mozzarella as toppings instead of stirring them in preserves texture and prevents the soup from becoming gluey when reheated.

Pasta e Fagioli stays in the Italian tomato-and-pasta lane with beans instead of cheese.

Ingredients & Notes

• Italian Sausage + Ground Beef – Using both gives the soup balanced richness. Drain well after browning to avoid greasiness.
• Tomato Paste – Cook it briefly to deepen flavor before adding liquids.
• Broth – Start with 7–8 cups. Add more when reheating as noodles continue absorbing liquid.
• Lasagna Noodles – Break into bite-size pieces. Cook just until tender to prevent over-softening.
• Cheese Topping – Whole-milk ricotta gives classic lasagna flavor. Keep cheeses as a topping for best results.

Equipment

• Large Dutch oven (5–6 quart)
• Wooden spoon or silicone spatula
• Ladle
• Sharp knife and cutting board

How to Make Lasagna Soup

1. Brown sausage and beef until fully cooked and lightly browned, then drain thoroughly.
2. Sauté onion; add garlic and seasonings.
3. Cook tomato paste briefly.
4. Add tomatoes and broth; simmer 15–20 minutes.
5. Stir in broken noodles; cook until tender.
6. Top each bowl with ricotta, mozzarella, Parmesan, and herbs.

Texture & Flavor Tips

• For deeper flavor, let the tomato base simmer the full 20 minutes before adding noodles.
• For thicker soup, blend ½ cup of broth and return to pot.
• For spicier soup, increase red pepper flakes.
• For lighter texture, use all chicken broth and mild sausage.

Substitutions & Variations

• Use all sausage instead of mixed meat.
• Substitute ground turkey for a lighter version.
• Add chopped spinach during the last 2–3 minutes of cooking.
• Use gluten-free pasta if needed (cook separately for best texture).

Creamy Sausage Tortellini Soup with Spinach keeps the Italian sausage and pasta, but moves them into a creamier broth.

Storage & Reheating

• Refrigerator: Store up to 4 days. Soup thickens; add broth when reheating.
• The noodles will continue to absorb broth as it sits, so add extra broth when reheating to loosen it.
• Freezer: Freeze without noodles for best texture. Add freshly cooked noodles when serving.
• Reheating: Warm gently over medium-low heat.

FAQs

Can I make this ahead of time?
Yes. For best texture, cook noodles separately if making more than a day in advance.

Can I freeze it with noodles?
You can, but the noodles soften. For best results, freeze the base only.

Can I use oven-ready noodles?
Standard dried noodles hold texture better in soup.

Recipe

Lasagna Soup

This lasagna soup delivers all the flavors of classic lasagna in an easy one-pot meal. Made with ground beef, tomatoes, broken lasagna noodles, and a creamy cheese topping, it’s hearty, comforting, and perfect for weeknight dinners or leftovers.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 8

Course: Soup

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 1 lb Italian sausage mild or hot, casings removed
• 1 lb lean ground beef
• 1 medium onion diced
• 3 cloves garlic minced
• 2 tbsp tomato paste
• 1 tsp dried basil
• 1 tsp dried oregano
• ½ tsp dried thyme
• ¼ tsp red pepper flakes optional
• Salt and black pepper to taste
• 1 28-oz can crushed tomatoes
• 1 14.5-oz can diced tomatoes
• 7 –8 cups low-sodium chicken or beef broth
• 8 oz lasagna noodles broken into bite-size pieces
• 1 cup whole-milk ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Fresh parsley or basil chopped (optional)

Method

 

Brown the Meat

1. In a large Dutch oven over medium heat, cook sausage and ground beef until fully browned. Drain excess grease thoroughly.

Build the Base

1. Add onion and cook 4–5 minutes until softened.
2. Stir in garlic and cook 30 seconds.
3. Season with salt, pepper, basil, oregano, thyme, and red pepper flakes.
4. Stir in tomato paste and cook 1 minute to deepen flavor.

Simmer

1. Add crushed tomatoes, diced tomatoes, and broth. Bring to a gentle boil, then reduce to a steady simmer.
2. Cook uncovered 15–20 minutes to allow flavors to develop.

Cook the Noodles

1. Stir in broken lasagna noodles. Simmer 10–12 minutes, stirring occasionally, until noodles are tender.
If soup becomes too thick, add additional warm broth.

Finish and Serve

1. Taste and adjust seasoning.
2. Ladle into bowls and top with a spoonful of ricotta, mozzarella, Parmesan, and fresh herbs.
3. Serve hot.

Notes

• Drain meat thoroughly.
• Add broth as needed when reheating.
• Keep cheeses as toppings for best consistency.