Every winter, I find myself craving the rich, cheesy layers of a classic lasagna, but I rarely have the patience for all that assembly and baking time. That is exactly why I fell in love with this soup version; it captures every single flavor note of the traditional dish without the hassle. Last night, as the snow fell outside, I simmered a pot of this hearty soup, and the smell of garlic and tomatoes instantly warmed my kitchen. It is creamy, savory, and incredibly satisfying, making it my absolute favorite meal for chilly evenings. You can also enjoy similar hearty comfort in the French Onion French Dip Sandwiches recipe.

Ingredients for Lasagna Soup

To create this comforting bowl, you need high-quality staples that bring out the classic Italian flavors we all love.

1/2 pound lean ground beef: adds a hearty, meaty foundation to the broth without making it overly greasy.
1/2 pound ground Italian sausage: provides that signature fennel and herb flavor that ground beef alone lacks.
Salt and freshly ground black pepper: season generously to taste throughout the cooking process.
1 yellow onion, chopped: offers a sweet aromatic base that disappears into the rich sauce.
1 tablespoon olive oil: essential for sautéing the vegetables and blooming the aromatics.
3 cloves garlic, minced: use fresh cloves instead of jarred for the most punchy, authentic flavor.
2 tablespoons tomato paste: this concentrated ingredient deepens the color and adds a rich umami kick.
24 ounces marinara sauce: choose a high-quality jar or homemade sauce as this is the primary flavor driver.
1/4 teaspoon red pepper flakes: adds just a hint of background heat to cut through the richness.
2 tablespoons fresh parsley, chopped: brings a bright, grassy freshness that lifts the heavy flavors.
1/2 teaspoon dried oregano: a classic Italian herb that adds earthy, savory notes.
1 teaspoon dried basil: complements the tomato base perfectly with its sweet, peppery aroma.
7 cups low sodium chicken broth: using low sodium allows you to control the salt level better.
9 lasagna noodles, broken into pieces: creates the authentic texture; break them roughly into bite-sized shards.
2 cups fresh spinach leaves: stir these in at the very end for color and nutrition without overcooking.
10 ounces ricotta cheese: the secret weapon for that creamy, lasagna-filling texture.
1 cup shredded mozzarella cheese: grate this yourself from a block for the best meltability.
1/2 cup freshly grated parmesan cheese: adds a sharp, salty finish that balances the creamy ricotta.
Fresh basil: saves for the final garnish to add a pop of green and fresh aroma.

Note: This recipe yields approximately 7 hearty servings, perfect for a family dinner with leftovers. You can also try another classic American comfort food like the Philly Cheesesteak Recipe if you want something different.

Variations to Customize Your Pot

You can easily tweak this recipe to suit different dietary needs or simply to use up what you have in your pantry.

Vegetarian Twist: Swap the meat for sautéed mushrooms, zucchini, and yellow squash, and use vegetable broth instead of chicken.
Dairy-Free Option: Use a high-quality almond milk ricotta alternative and vegan mozzarella shreds to keep it creamy but plant-based.
Gluten-Free: Simply replace the standard wheat lasagna noodles with your favorite gluten-free brown rice or corn pasta sheets broken into pieces.
Spice Lovers: Increase the red pepper flakes to a full teaspoon or add a splash of Calabrian chili paste for a serious kick.
Creamier Broth: Stir in a splash of heavy cream or half-and-half right before serving for a pink sauce vibe.

Best Lasagna Soup Recipe — Credit [Pinterest]

Cooking Time

Planning your meal is easier when you know exactly how much time you need to set aside.

Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes

Equipment You Need

Here are the essential tools that will make preparing this soup smooth and efficient.

Large Dutch Oven or Pot: needed to hold the large volume of soup and allow noodles to cook evenly.
Meat Chopper or Wooden Spoon: helps break up the ground beef and sausage into small, bite-sized crumbles.
Sharp Chef’s Knife: essential for dicing onions and mincing garlic cloves quickly and safely.
Cutting Board: provides a stable surface for prepping your vegetables and breaking noodles.
Measuring Cups and Spoons: ensures you get the balance of spices and broth exactly right.
Ladle: perfect for serving the chunky soup without making a mess on the table.

How to Make Lasagna Soup

This process mimics building a lasagna but happens entirely in one pot on the stovetop.

Brown the Proteins

Start by placing a large heavy-bottomed pot or Dutch oven over medium-high heat. Add your ground beef and Italian sausage, breaking them apart with a spoon until they are fully browned and no pink remains. Drain any excess grease carefully to ensure the soup isn’t oily, then remove the meat and set it aside.

Sauté the Aromatics

Return the pot to the burner and reduce the heat to medium, adding a drizzle of olive oil. Toss in the chopped yellow onion and sauté it for about five minutes until it softens and turns translucent. Stir in the minced garlic and cook for just one minute more until it becomes incredibly fragrant.

Build the Broth Base

Pour the tomato paste, marinara sauce, dried spices, and chicken broth into the pot with the onions. Stir well to dissolve the paste, then add the cooked meat back into the mixture. Bring the liquid to a rolling boil before lowering the heat to a simmer to let flavors meld.

Cook the Noodles

Once the soup base is boiling, toss in the broken lasagna noodle pieces. Reduce the heat to medium-low and let it simmer gently, stirring occasionally so the noodles don’t stick to the bottom. Cook until the pasta is tender to the bite, then stir in fresh spinach just until wilted.

Prepare the Cheese Mixture

While the soup simmers, grab a small mixing bowl for the cheesy topping. Combine the ricotta, shredded mozzarella, and grated parmesan cheese together until well mixed. This mixture mimics the ricotta filling layer of a traditional lasagna.

Assemble and Serve

Ladle the piping hot soup into deep bowls, making sure to get plenty of noodles and meat. Top each serving generously with a scoop of the cheese mixture you prepared. Finish with a sprinkle of fresh basil and serve immediately while the cheese is melting.

Additional Tips for Making this Recipe Better

In my experience, a few small adjustments can take this soup from good to absolutely unforgettable.

I always double the garlic because I love that robust flavor profile, and I find that roasting the garlic beforehand adds a sweetness that balances the acidity of the tomatoes beautifully.
I recommend cooking the noodles separately if you plan on having leftovers, because if you leave the pasta in the broth overnight, it tends to soak up all the liquid and become mushy.
I find that adding a parmesan rind to the simmering broth is a game-changer; it infuses the soup with a deep, savory richness that you just cannot get from grated cheese alone.
I suggest letting the tomato paste “fry” in the oil for a minute before adding the liquid; this caramelizes the sugars in the tomatoes and removes that raw, tinny taste often found in canned paste.

How to Serve Lasagna Soup

This soup is a meal in itself, but the right presentation makes it feel like a special occasion dinner.

A big dollop of the ricotta cheese mixture is non-negotiable; place it right in the center so it slowly melts into the hot broth. I love serving this with a side of crusty garlic bread or focaccia to sop up every last drop of the rich tomato broth. For a lighter contrast, pair it with a crisp green salad tossed in a sharp balsamic vinaigrette to cut through the richness.

Nutritional Information

This hearty soup is packed with protein and comforting fats, making it a filling main course.

Calories: Approximately 521 kcal per serving.
Protein: roughly 31g, excellent for muscle repair.
Carbohydrates: about 36g, providing sustained energy.
Fat: around 28g, primarily from the cheese and meats.

Make Ahead and Storage

Knowing how to store this soup correctly ensures you can enjoy delicious leftovers for days.

Storing in the Fridge

You can keep this soup fresh in the refrigerator for 3-4 days in an airtight container. If you have already mixed the noodles in, be aware they will absorb some broth, so you might need to add a splash of water when reheating. It is best to store the cheese topping in a separate container.

Freezing for Later

This soup freezes beautifully for up to 3 months if you freeze it without the pasta and cheese. Prepare the soup base with meat and vegetables, let it cool completely, and transfer it to a freezer-safe bag or container. When you are ready to eat, thaw it overnight in the fridge and boil fresh noodles while reheating the broth.

Reheating the Soup

To restore the soup, warm it slowly in a pot on the stove over medium-low heat. Avoid boiling it vigorously if the noodles are already in it, as they can break apart and turn to mush. If the soup has thickened too much in the fridge, stir in a little extra chicken broth to reach your desired consistency.

Why You’ll Love This Recipe

There are so many reasons why this specific recipe has earned a permanent spot in my winter dinner rotation.

Incredible Flavor Depth: The combination of two types of meat and a three-cheese blend creates a complex, rich taste profile that rivals any restaurant lasagna.
No Fussy Assembly: You get all the satisfaction of layers of pasta, cheese, and sauce without spending thirty minutes layering ingredients into a baking dish.
Family-Friendly Meal: It is a crowd-pleaser that even picky eaters enjoy because the familiar flavors of pizza and pasta are comforting and accessible.
Highly Customizable: Whether you need to hide extra veggies for the kids or swap meats for dietary reasons, the base recipe is incredibly forgiving and adaptable.
Perfect for Batch Cooking: The soup base doubles easily, meaning you can make a massive pot on Sunday and enjoy quick, warming lunches throughout the work week.