Go Back

Lasagna Soup

A hearty one-pot lasagna soup made with ground beef, Italian sausage, vegetables, marinara, crushed tomatoes, chicken broth, broken lasagna noodles, and a creamy ricotta, mozzarella, and Parmesan topping.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup
Cuisine American, Italian
Servings 6 servings

Equipment

  • 6-quart Dutch oven or large soup pot
  • Wooden spoon or silicone spatula
  • Chef's knife
  • * Cutting board
  • * Measuring cups and spoons
  • Ladle
  • * Small mixing bowl

Ingredients
  

Soup

  • 1 tablespoon olive oil
  • ½ pound ground beef
  • ½ pound Italian sausage 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
  • 14.5 ounces crushed tomatoes
  • 4 cups low-sodium chicken broth plus more as 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

Cheese Topping

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

Instructions
 

  • Heat olive oil in a large Dutch oven over medium heat. Add onion, carrot, and celery and cook for about 5 minutes until softened. Add garlic and cook for 30 seconds.
  • Add ground beef and Italian sausage. Break the meat apart and cook for 5–7 minutes until browned and no longer pink. Drain excess grease if necessary.
  • Stir in tomato paste and cook for 1–2 minutes until slightly darkened.
  • Add marinara, crushed tomatoes, chicken broth, Italian seasoning, salt, black pepper, and red pepper flakes. Scrape the bottom of the pot and bring to a gentle boil.
  • Break lasagna noodles into bite-sized pieces and add them to the soup. Reduce heat to medium-low and simmer uncovered for 8–10 minutes, stirring occasionally, until just shy of al dente.
  • Remove from heat and stir in heavy cream.
  • Combine ricotta, mozzarella, Parmesan, and fresh herbs in a small bowl.
  • Ladle soup into bowls and top with the cheese mixture. Garnish with additional Parmesan and fresh herbs if desired.

Notes

Don't overcook the noodles because they continue softening in the hot broth.
Keep extra chicken broth available to loosen the soup as needed.
For the best leftover texture, freeze the soup base without the noodles.
Store leftovers refrigerated for 3–4 days.
Sweet or spicy Italian sausage can be used depending on your preferred heat level.