Lasagna Soup

Lasagna soup takes everything you love about a bubbling pan of lasagna and turns it into an easy, cozy bowl of soup. You get browned ground beef and Italian sausage, a rich tomato broth, tender broken lasagna noodles, and the creamy combination of ricotta, mozzarella, and Parmesan on top.

Instead of layering noodles, sauce, meat, and cheese in a baking dish, everything comes together in one Dutch oven. The noodles cook right in the soup, soaking up the savory tomato broth while releasing just enough starch to give the soup a satisfying, hearty texture.

It is the kind of dinner that feels like a weekend comfort meal but is practical enough for a busy weeknight. If you enjoy hearty bowls of soup, you might also like our Creamy Chicken Noodle Soup or Italian Penicillin Soup.

Quick Answer

Lasagna soup is a deconstructed version of classic baked lasagna served in a bowl. Ground beef and Italian sausage are browned with onion, carrot, celery, and garlic, then simmered with tomato paste, marinara, crushed tomatoes, and chicken broth. Broken lasagna noodles cook directly in the soup before a little heavy cream is stirred in. Each bowl is finished with ricotta, mozzarella, and Parmesan.

The whole recipe takes about 35 minutes from start to finish.

❤️ Why You’ll Love This Recipe

• One-pot cleanup: Everything cooks in one Dutch oven, so there are fewer dishes to wash after dinner.
• Ready in about 35 minutes: You get the comfort of lasagna without the long baking and layering process.
• Classic lasagna flavors: Tomato, Italian sausage, beef, pasta, and three cheeses bring all the familiar flavors to the bowl.
• Rich but not overly heavy: A small amount of cream softens the acidity of the tomatoes without turning the soup into a thick sauce.
• Easy to customize: You can change the meat, pasta, dairy, and spice level to suit your preferences.

Ingredients You’ll Need

For the Soup

• 1 tablespoon olive oil
• ½ pound ground beef, preferably 80/20
• ½ pound Italian sausage, sweet or spicy, casings removed
• 1 medium yellow onion, finely diced
• 1 medium carrot, finely diced
• 1 celery stalk, finely diced
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 24 ounces marinara sauce
• 1 can (14.5 ounces) crushed tomatoes
• 4 cups low-sodium chicken broth, plus more if needed
• 1 teaspoon Italian seasoning
• ½ teaspoon kosher salt, plus more to taste
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes, optional
• 8 ounces dry lasagna noodles, broken into bite-sized pieces
• ½ cup heavy cream

For the Cheese Topping

• 1 cup whole-milk ricotta
• 1 cup shredded mozzarella
• ½ cup grated Parmesan
• 1 tablespoon chopped fresh basil or parsley

The combination of ricotta, mozzarella, and Parmesan is a common way to finish lasagna soup, with the ricotta added on top rather than stirred throughout the pot.

Easy Substitutions

• Use ground turkey in place of the ground beef.
• Use half-and-half instead of heavy cream for a lighter finish.
• Sweet or spicy Italian sausage both work.
• Mafaldine or another sturdy short pasta can replace broken lasagna noodles.
• Use gluten-free lasagna noodles if needed, and check that your broth and marinara are also gluten-free.

Equipment You’ll Need

• 6-quart Dutch oven or large soup pot
• Wooden spoon or silicone spatula
• Sharp chef’s knife
• Cutting board
• Measuring cups and spoons
• Ladle
• Small bowl for the cheese topping

How to Make Lasagna Soup

Step 1: Sauté the Vegetables

Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrot, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.

Add the minced garlic and cook for another 30 seconds, just until fragrant.

Step 2: Brown the Meat

Add the ground beef and Italian sausage to the pot. Break the meat apart with a wooden spoon as it cooks.

Cook for about 5–7 minutes, or until the meat is browned and no longer pink. If there is a large amount of excess grease, carefully drain some, leaving enough to keep the soup flavorful.

Browning the meat well is worth the extra few minutes because it develops the savory base of the soup. Comparable lasagna soup recipes also emphasize properly browning the meat before building the tomato broth.

Step 3: Toast the Tomato Paste

Stir the tomato paste into the meat and vegetables.

Cook for about 1–2 minutes, stirring frequently, until the paste darkens slightly and coats the mixture. This helps develop a deeper tomato flavor.

Step 4: Build the Tomato Broth

Pour in the marinara sauce, crushed tomatoes, and chicken broth.

Add the Italian seasoning, salt, black pepper, and red pepper flakes if using. Scrape the bottom of the pot with your spoon to loosen any browned bits.

Bring the soup to a gentle boil.

Step 5: Cook the Lasagna Noodles

Break the lasagna noodles into rough, bite-sized pieces and add them directly to the simmering soup.

Reduce the heat to medium-low and cook uncovered for about 8–10 minutes, stirring occasionally so the noodles don’t stick together or to the bottom of the pot.

Cook until the noodles are just shy of al dente. They will continue softening in the hot soup, so avoid cooking them until completely soft. Cooking lasagna noodles directly in the soup is a common technique, although some recipes cook them separately to make leftovers easier to manage.

Step 6: Add the Cream

Remove the pot from the heat.

Stir in the heavy cream until completely incorporated. The soup should become slightly silkier while remaining tomato-forward rather than turning into a thick cream soup.

Step 7: Make the Cheese Topping

In a small bowl, combine the ricotta, mozzarella, Parmesan, and chopped fresh basil or parsley.

You don’t need to completely smooth the mixture. A few separate pockets of ricotta and shredded cheese are perfect.

Step 8: Serve

Ladle the hot soup into bowls.

Add a generous spoonful of the cheese mixture to each serving. Finish with a little extra Parmesan and fresh basil or parsley if desired.

Serve immediately while the cheese is beginning to soften into the hot soup.

Tips for the Best Lasagna Soup

• Brown the meat properly: Let the beef and sausage develop some color before adding the tomatoes.
• Toast the tomato paste: A minute or two in the hot pot gives the tomato base more depth.
• Don’t overcook the noodles: Stop when they’re just shy of al dente because they’ll continue cooking in the hot broth.
• Break the noodles into similar-sized pieces: This helps them cook more evenly.
• Stir occasionally: Lasagna pieces can stick together or settle on the bottom of the pot.
• Keep extra broth nearby: Pasta continues absorbing liquid as the soup sits.
• Add the cream off the heat: This gives the soup a smooth finish without aggressively boiling the dairy.
• Taste before adding extra salt: Sausage, Parmesan, marinara, and broth can all contribute salt.
• Don’t skip the cheese topping: The ricotta and mozzarella are what make the soup feel especially similar to classic lasagna.

Storage & Make-Ahead

Refrigerator: Store leftover soup in an airtight container for up to 3–4 days. The noodles will continue absorbing broth as they sit, so the soup will be noticeably thicker the following day. Comparable lasagna soup recipes also recommend refrigerated leftovers for up to four days.

Cheese topping: Store the ricotta mixture separately when possible. Add it to individual bowls when serving.

Freezer: For the best texture, freeze the soup base without the noodles and cheese topping. Cooked pasta can become soft after freezing and thawing. Cool the soup base before transferring it to freezer-safe containers.

Reheating: Reheat gently on the stovetop over medium-low heat. Add a splash of chicken broth if the soup has become too thick. Warm individual portions in the microwave in short intervals, stirring between each.

Make-ahead: You can brown the meat and prepare the vegetables ahead of time. For the best noodle texture, cook the lasagna noodles when you are ready to serve rather than letting them sit in the broth for hours.

Variations

• Gluten-Free: Use gluten-free lasagna noodles and verify that your marinara and chicken broth are gluten-free.
• Vegan: Replace the beef and sausage with plant-based crumbles or beans. Use vegetable broth, a plant-based cream alternative, and dairy-free cheese. You might also enjoy our Vegan Carrot Potato Soup.
• Spicy: Use hot Italian sausage and increase the red pepper flakes for more heat.
• White Lasagna Soup: Skip the marinara and crushed tomatoes and build a creamy chicken-and-garlic broth instead. Add spinach and chicken for a completely different take. For another creamy option, try our Creamy Mushroom Soup.
• Vegetarian: Leave out the meat and add mushrooms, zucchini, bell peppers, or spinach. Our Creamy Cauliflower White Bean Soup is another comforting meatless option.
• Chicken Lasagna Soup: Replace the beef and sausage with ground chicken or shredded rotisserie chicken. For another cozy chicken soup, try our Creamy, Yummy Chicken Enchilada Soup.

Common Mistakes to Avoid

Overcooking the Noodles

This is the biggest issue with lasagna soup. The noodles continue absorbing liquid after cooking, so taking them all the way to completely soft in the pot can leave you with mushy pasta.

Using Too Little Broth

The noodles need plenty of liquid to cook properly. Keep a little extra chicken broth available in case the soup becomes too thick.

Skipping the Meat Browning

Simply cooking the meat until done is not quite the same as letting it brown. Those browned bits add much more flavor to the finished soup.

Boiling After Adding the Cream

Once the cream goes in, there’s no need for a vigorous boil. Stir it in off the heat for a smoother finish.

Stirring All the Cheese Into the Pot

It can be tempting to add all three cheeses directly to the soup, but keeping the mixture as a topping gives you creamy, cheesy bites throughout every bowl.

FAQ

Can I use a different type of pasta?

Yes. Mafaldine, fusilli, penne, or another sturdy pasta can work. Adjust the cooking time according to the pasta you choose. Lasagna noodles and mafaldine are especially good choices because they maintain the visual connection to traditional lasagna.

Why is my lasagna soup too thick?

The noodles continue absorbing broth after they cook. Add a splash of chicken broth when reheating or serving leftovers to loosen the soup.

How long does lasagna soup last in the refrigerator?

For best food safety, refrigerate leftovers promptly and use them within 3–4 days. The texture will become thicker as the pasta absorbs more liquid.

Can I freeze lasagna soup?

Yes, but the best approach is to freeze the soup base without the noodles. Add freshly cooked pasta when reheating for better texture.

Is lasagna soup spicy?

It depends on the sausage and seasonings you use. Sweet Italian sausage makes a mild soup, while spicy sausage and red pepper flakes add heat.

Can I make lasagna soup without dairy?

Yes. Replace the heavy cream with a dairy-free alternative and leave off the ricotta, mozzarella, and Parmesan or use dairy-free versions.

Can I use only ground beef?

Absolutely. If you don’t have Italian sausage, use 1 pound of ground beef and increase the Italian seasoning slightly if desired.

Can I prepare the soup ahead of time?

Yes. The meat and tomato broth can be prepared ahead, but for the best texture, cook the noodles close to serving time.

More Soup Recipes You’ll Love

• Creamy Chicken Noodle Soup
• Italian Penicillin Soup
• Winter Minestrone Soup
• Creamy Mushroom Soup
• Creamy Cauliflower White Bean Soup
• Yummy Vegan Coconut Curry Chickpea Soup

Conclusion

Lasagna soup gives you the rich, savory comfort of traditional lasagna without the layering, long baking time, or pile of dishes.

Brown the meat well, give the tomato paste a little time to toast, and keep a close eye on the noodles so they stay pleasantly chewy. Finish each bowl with a generous spoonful of ricotta, mozzarella, and Parmesan, and you have an easy dinner that feels much more indulgent than the effort required.

For another cozy one-pot favorite, try our Winter Minestrone Soup Comfort Bowl for Cold Days.