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Bowl of lasagna soup topped with melted mozzarella, ricotta, and fresh herbs, served with crusty bread on the side.

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
Cook Time 40 minutes
Total Time 55 minutes
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.