My creamy Lasagna Soup is the perfect comfort meal in a bowl. Made with a beef and sausage mix, it's cooked in a savory tomato sauce and topped with a three-cheese ricotta blend to really bring out the flavors of that classic dish. It's delicious and comes together in about 30 minutes!
Traditional lasagna is absolutely delicious and a show-stopper every time - but it can be time and labor-intensive to create.
Making a soup version, using the same types of ingredients to keep the flavors consistent, is a great way to get your fix in no time! It's a one-pot recipe that will have everyone craving more.
The Coined Breakdown
- Total Cost per serving: $1.91
- Total Cost (about 6 servings): $11.44
- Those Other Guys: $8.99 per serving
Ingredients
- Ground Beef & Italian Sausage - I love using a mixture of both in lasagna soup. You can just use a full pound of ground beef if you prefer.
- Ricotta, Mozzarella, & Parmesan - We mix these three cheeses together and use the blend as a garnish while serving. This is what really helps the soup taste like lasagna!
- Broth - I used chicken, but beef works great as well.
- Marinara Sauce - Make your own or use your favorite jarred brand for convenience.
- Lasagna Noodles - Towards the end of cooking, drop broken lasagna noodles straight into the boiling broth until they are nice and tender.
Variations and Substitutions
Protein Substitutions: You can use pork, beef, turkey, or chicken with great results.
Vegetarian Lasagna Soup: Skip the meat altogether and "beef" up the soup with more vegetables like zucchini and mushrooms.
Traditional Lasagna: Of course, you can always make a traditional lasagna for friends and family.
Side Dish Ideas: These Cheddar Drop Biscuits or Air Fryer Garlic Knots pair so well with tomato-based soups! And of course, savory Garlic Bread is a classic sidekick for lasagna.
How to Make Lasagna Soup in One Pot
Step 1: To begin, brown your ground beef/sausage blend. Drain any excess oil, then sauté your aromatics.
Step 2: Pour in your sauce, broth, and a few other flavor enhancers before bringing the pot to a boil.
Step 3: Once the pot begins to boil, add in your broken lasagna noodles and continue cooking until they are tender.
Step 4: Finally, stir in some optional cream at the end and top with a 3-cheese blend of ricotta, mozzarella, and parmesan. Serve that right on top!
Recipe Pro Tip
- Break the noodles into smaller pieces. The pasta will expand while cooking. Some of the noodles in my photo above could be a little too big for others' preference!
Recipe FAQs
You don't want your noodles to get soggy and gross after freezing and thawing.
To avoid that, follow the recipe instructions but do not add in the pasta. Let the soup cool completely, then freeze in freezer-safe containers or bags.
When you're ready to enjoy, defrost overnight in the refrigerator. Bring the soup back to a gentle boil over the stovetop, then add the broken lasagna noodles here before serving.
Nope! This soup is made all in one-pot.
I only recommend cooking the noodles separately if you are making the soup way ahead of time, or freezing it for future enjoyment.
Any sort of pasta will work. The lasagna noodles are really just for presentation.
Try shells, cavatappi, or penne instead.
Other Hearty Dinners for Cooler Weather!
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Easy Lasagna Soup
Equipment
- Mixing Bowl
- Chef's Knife
- Can Opener
- Dutch Oven
- Silicone Spatula
- Ladle
Ingredients
Ricotta Topping
- 6 ounces ricotta cheese
- ¼ cup shredded mozzarella cheese
- ¼ cup parmesan cheese (grated)
- 1 teaspoon Italian seasoning
- 1 pinch salt
Lasagna Soup
- ½ pound ground beef
- ½ pound ground Italian sausage (or just use a full pound of beef)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ count yellow onion (diced)
- 3 cloves garlic (minced)
- 2 tablespoons tomato paste
- ¼ cup frozen chopped spinach
- 24 ounces marinara sauce
- 3 - 4 cups chicken or beef broth
- 1 tablespoon molasses
- 2 teaspoons apple cider vinegar
- ½ teaspoon cayenne pepper
- 6 count lasagna noodles (broken into 1-inch pieces)
- ¼ cup heavy cream (optional)
- ricotta mixture from above (for garnish)
- freshly chopped parsley (for garnish)
- fresh basil (for garnish)
Instructions
Ricotta Topping
- Mix the cheeses together with a teaspoon of Italian seasoning and a bit of salt to taste. Set aside, covered, in the refrigerator for later.6 ounces ricotta cheese, ¼ cup shredded mozzarella cheese, ¼ cup parmesan cheese, 1 teaspoon Italian seasoning, 1 pinch salt
Lasagna Soup
- If you haven't already, go ahead and chop up your onion and garlic.
- Brown the ground beef and sausage in a large Dutch oven on medium heat. Season the beef with a little salt and pepper, then use a spatula to crumble the meat.½ pound ground beef, ½ pound ground Italian sausage, ½ teaspoon salt, ¼ teaspoon black pepper
- Drain and remove excess grease, reserving about 1 tablespoon in the skillet.
- Add your diced onion to the pot, cooking until translucent.½ count yellow onion
- Pour in the minced garlic and cook for another minute.3 cloves garlic
- Stir in the tomato paste until the color deepens and it becomes fragrant, usually 2 - 3 minutes.2 tablespoons tomato paste
- Next, pour the spinach, marinara, broth, molasses, apple cider vinegar, and red pepper. Stir well.¼ cup frozen chopped spinach, 24 ounces marinara sauce, 3 - 4 cups chicken or beef broth, 1 tablespoon molasses, 2 teaspoons apple cider vinegar, ½ teaspoon cayenne pepper
- Bring the pot to a boil. Add your broken lasagna noodles and reduce the heat to medium-low, stirring occasionally.6 count lasagna noodles
- Once the noodles are tender, remove the pot from heat and stir in the heavy cream if using.¼ cup heavy cream
- Finally, ladle the soup into serving bowls. Top with the ricotta mix from above, as well as fresh basil and chopped parsley. Enjoy!freshly chopped parsley, fresh basil, ricotta mixture from above
Notes
- Store covered in the refrigerator for up to 4 days.
- You can substitute the broken lasagna noodles for your favorite type of pasta!
- Want a thicker soup without using heavy cream? Omit the cream, and whisk a few teaspoons of cornstarch with some of the broth before adding to the pot. You could also thicken with a little coconut cream or instant potatoes.
Did you make this recipe? Let me know what you think!