welcome, today I’m sharing my full Lasagna Soup Recipe, and honestly this one has completely won my heart.
If you love classic lasagna but don’t always have the time, patience, or energy for all that layering, this soup is the answer.
It gives you all the cozy, cheesy, saucy goodness of lasagna, but in a warm bowl of soup that feels comforting, easy, and deeply satisfying.
I’ve tested and adapted this recipe using trusted reference content and my own kitchen experience, and I can confidently say this is one of those recipes you’ll keep coming back to.
It’s perfect for cold nights, busy weeknights, or honestly anytime you’re craving something rich and comforting without turning your kitchen upside down.
Hi My name is Dipendra is Dipendra Kumar, I like cooking food making intresting recipe.
My relative call a pro chef, i like writing and cooking food.
Before we get into the details, here’s a quick recipe overview so you know exactly what to expect.
- Cuisine: American
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 6–7 bowls
This lasagna soup tastes just like a really good homemade lasagna, but without the stress.
It’s hearty, cheesy, and loaded with flavor, and once you try it, you might find yourself making it more often than traditional lasagna, I know I do.
What Makes Lasagna Soup So Special
Lasagna soup is basically everything we love about lasagna turned into a spoonable, cozy meal.
You get tender pasta, rich tomato broth, savory beef and sausage, Italian herbs, and a cheesy finish with ricotta, mozzarella, and Parmesan. The beauty of it is how forgiving and flexible it is.
Unlike traditional lasagna, there’s no layering, no baking dish to scrub, and no waiting forever for it to cool before serving.
Everything happens in one pot, which makes this recipe ideal for busy days when you still want something homemade and comforting.
Ingredients You’ll Need
Lasagna Soup Ingredients
| Amount | Unit | Name | Notes |
|---|---|---|---|
| 1/2 | lb | Ground beef | Lean |
| 1/2 | lb | Italian sausage | Mild or hot |
| — | — | Salt & black pepper | To taste |
| 1 | tbsp | Olive oil | For sautéing |
| 1 | medium | Yellow onion | Chopped |
| 3 | cloves | Garlic | Minced |
| 2 | tbsp | Tomato paste | Adds depth |
| 24 | oz | Marinara sauce | Store-bought or homemade |
| 7 | cups | Chicken broth | Low sodium |
| 1/4 | tsp | Red pepper flakes | Optional |
| 1/2 | tsp | Dried oregano | Italian flavor |
| 1 | tsp | Dried basil | Classic |
| 2 | tbsp | Fresh parsley | Chopped |
| 9 | pieces | Lasagna noodles | Broken |
| 2 | cups | Spinach | Optional |
Cheese Topping
| Amount | Unit | Name | Notes |
|---|---|---|---|
| 10 | oz | Ricotta cheese | Or cottage cheese |
| 1 | cup | Mozzarella cheese | Shredded |
| 1/2 | cup | Parmesan cheese | Freshly grated |
Equipment You’ll Need
| Amount | Name | Notes |
|---|---|---|
| 1 | Large pot or Dutch oven | One-pot cooking |
| 1 | Wooden spoon | For stirring |
| 1 | Knife & cutting board | Prep work |
| 1 | Ladle | For serving |
How to Make Lasagna Soup
Step 1
I start by heating a large pot over medium-high heat and browning the ground beef and Italian sausage together.
I season it with salt and black pepper as it cooks, breaking it up into small pieces. Once it’s nicely browned, I drain off excess grease and remove the meat from the pot.
Step 2
In the same pot, I add olive oil, then toss in the chopped onion. I sauté it for about five minutes until it softens and becomes translucent.
Then I add the minced garlic and cook for another minute until fragrant, I’m careful not to burn it.
Step 3
Next, I stir in the tomato paste and let it cook briefly to deepen the flavor. Then I add the marinara sauce, chicken broth, red pepper flakes, oregano, basil, and parsley.
The browned meat goes back into the pot, and everything gets stirred together.
Step 4
I bring the soup to a gentle boil, then add the broken lasagna noodles. I reduce the heat to medium-low and let it simmer, stirring occasionally, until the noodles are tender.
This usually takes about 15 minutes. If I’m using spinach, I stir it in right at the end so it wilts gently.
Step 5
While the soup simmers, I mix the ricotta, mozzarella, and Parmesan together in a small bowl. This cheesy mixture is what really makes the soup feel like lasagna.
Step 6
To serve, I ladle the hot soup into bowls and add a generous dollop of the cheese mixture on top. Sometimes I sprinkle a little extra Parmesan or fresh basil, depending on my mood.
Recipe Tips I’ve Learned Over Time
One thing I’ve learned is not to overcook the noodles. They’ll continue to soften as the soup sits, so I aim for just tender.
If you’re planning leftovers, you can cook the noodles separately and add them to each bowl instead.
Using both beef and sausage makes a big difference in flavor.
If you only use ground beef, the soup is still good, but the sausage adds that extra Italian-style richness that makes it taste more like classic lasagna.
If the soup thickens too much the next day, I simply add a splash of broth or water while reheating. It comes right back to the perfect consistency.
Nutrition Benefits of Lasagna Soup
Lasagna soup may feel indulgent, but it does offer some solid nutrition. The beef and sausage provide protein to keep you full and satisfied.
Tomato-based sauces are rich in antioxidants like lycopene, and if you add spinach or other vegetables, you’re boosting vitamins and minerals even more.
Cheese adds calcium and fat, which helps with satiety. I enjoy this soup as a complete meal, but pairing it with a simple salad makes it feel even more balanced.
How I Like to Serve Lasagna Soup
I love serving this soup with crusty bread or garlic bread on the side, perfect for soaking up the broth.
A simple Caesar salad also pairs beautifully and balances out the richness.
When serving guests, I put the cheese mixture in a bowl and let everyone add their own. Some people like just a little, others pile it on, and honestly, both ways are correct.
Make-Ahead and Storage Tips
If I’m making this ahead of time, I stop before adding the noodles. I store the soup base in the fridge, then reheat it and add fresh noodles when ready to serve. This keeps the pasta from getting too soft.
Leftovers keep well in the refrigerator for about 3–4 days. I store the soup and cheese separately and reheat gently on the stove or in the microwave.
For freezing, I freeze the soup without noodles or cheese. When I’m ready to eat, I thaw it overnight, reheat, and add freshly cooked pasta and cheese.
Personal Tips From My Kitchen
I’ve learned that this soup tastes even better the next day once the flavors have had time to mingle.
I also love customizing it depending on what I have, sometimes I add mushrooms, zucchini, or even a splash of cream for a richer broth.
If I’m feeding picky eaters, I go light on the red pepper flakes and let everyone add heat later. And if I’m cooking for myself, I absolutely load up the cheese, no regrets there.
Lasagna Soup Recipe
Ingredients
Equipment
Method
- I brown the ground beef and Italian sausage in a large pot over medium-high heat, seasoning with salt and pepper. Once cooked, I drain excess grease and set the meat aside.
- In the same pot, I heat olive oil and sauté the onion for about five minutes until soft. I add garlic and cook for another minute until fragrant.
- I stir in the tomato paste, marinara sauce, chicken broth, oregano, basil, and red pepper flakes. Then I return the cooked meat to the pot and mix well.
- I bring the soup to a gentle boil, add the broken lasagna noodles, reduce the heat, and simmer until the noodles are tender. I stir occasionally to prevent sticking.
- If using spinach, I stir it in at the end and let it wilt.
- I mix ricotta, mozzarella, and Parmesan in a small bowl. To serve, I ladle the soup into bowls and top with a generous scoop of the cheese mixture.
Notes
FaQs:-
Can I freeze lasagna soup?
Yes, but I freeze it without the noodles and cheese for best texture.
What pasta can I use instead of lasagna noodles?
I use any short pasta like mafalda, bowtie, or rotini if needed.
How do I keep lasagna soup from getting mushy?
I add the noodles just until tender and avoid overcooking.
Can I make lasagna soup in advance?
Yes, I make the soup base ahead and add fresh noodles when serving.
Is lasagna soup the same as regular lasagna?
It tastes just like lasagna but is much easier and faster to make.
Conclusion:-
In the end, this lasagna soup recipe is everything I want in a comfort meal. It’s warm, cheesy, hearty, and feels like a hug in a bowl.
I love how easy it is compared to traditional lasagna, and every time I make it, it disappears fast. If you’re craving lasagna flavors without all the work, this soup is absolutely worth trying, and I think you’ll love it just as much as I do.
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