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Best Lasagna Soup Recipe

Best Lasagna Soup Recipe

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.
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Prep Time 10 minutes
Cook Time 39 minutes
Servings: 7
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

  • 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.