This Lasagna Soup recipe is a hearty, comforting dish with all the flavors of classic lasagna in soup form. It’s made with ground beef, Italian sausage, onion, marinara sauce, beef broth, seasonings, and broken lasagna noodles, then topped with a creamy ricotta cheese mixture.
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A Thick and Hearty One-Pot Lasagna Soup Recipe
This lasagna soup recipe uses a whole pound each of ground beef and Italian sausage, plus a whole box of lasagna noodles! It makes a large batch, so there’s plenty to feed a big family or have leftovers for another meal.
It’s a thick, hearty soup with lots of meat and pasta. We top each bowl with a creamy ricotta and mozzarella cheese mixture that’s sturdy enough to sit on top without immediately melting into the soup.
We serve it with garlic bread or breadsticks for a comforting meal that hits every time.
Ingredient Notes
See the recipe card below for exact ingredient amounts.
- Meat: I use both lean ground beef and bulk Italian sausage. You can use all ground beef or all Italian sausage, or swap in ground turkey or chicken.
- Pasta: Broken lasagna noodles make this soup taste and feel more like classic lasagna, but just about any pasta will work. I haven’t tested this recipe with gluten-free pasta.
- Vegetables: I use one large can of Italian-style diced tomatoes and one large yellow onion.
- Hearty broth: The tomato-based broth is made with marinara sauce, beef broth, beef bouillon, and water.
- Seasonings: Garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes add plenty of flavor.
- Cheese topping: Ricotta, freshly shredded mozzarella, Parmesan, and fresh parsley are combined to make a creamy, cheesy topping for each bowl.
How Lasagna Soup Comes Together
This is a quick overview of the main steps. Scroll or jump down to the recipe card for detailed instructions.
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Brown the meat and onion, then stir in the tomatoes, marinara sauce, beef broth, bouillon, and seasonings.
Break the lasagna noodles into pieces and add them to the pot, then add the water and cook until the pasta is tender.
Make It as Soupy as You Like
We like our lasagna soup thick and hearty with lots of meat and noodles. For a soupier consistency, add additional water or beef broth until it’s as brothy as you like.
Storage and Reheating
Storage: Store leftover lasagna soup in an airtight container in the refrigerator for up to 3 days. The pasta will continue to soak up the liquid as it sits, so the leftovers won’t be as soupy.
Reheating: Reheat individual portions in the microwave or larger portions on the stovetop, adding a splash of beef broth or water if the soup seems too thick.
Freezing: I tested freezing this lasagna soup and found that the flavor was still good, but the texture of the pasta changed. The noodles became softer and broke into smaller pieces, and the soup was a little watery after thawing. For the best texture, I recommend enjoying this soup fresh or storing leftovers in the refrigerator rather than freezing it.
More Hearty Soup Recipes to Try
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Lasagna Soup Recipe
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Ingredients
- 2 tablespoon olive oil
- 1 pound lean ground beef
- 1 pound bulk Italian sausage
- 1 large onion chopped
- 2 tablespoons minced garlic
- 1 jar (24 ounces) marinara sauce
- 4 cups beef broth
- 1 can (29 ounces) Italian style diced tomatoes
- 2 cubes beef bouillon
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes or to taste
- 1 pound lasagna noodles broken into 8-10 pieces
- 2-4 cups water or more if desired
- 1 container (9 ounces) ricotta cheese
- 1 cup grated mozzarella cheese
- ½ cup grated parmesan cheese
- 1 tablespoon chopped fresh parsley
Instructions
- Heat the olive oil in a large pot over medium-high heat then cook the ground beef, Italian sausage, and onion until the meat is browned, about 8-10 minutes.2 tablespoon olive oil, 1 pound lean ground beef, 1 pound bulk Italian sausage, 1 large onion
- Add the garlic and cook for 1 minute. Add the marinara sauce, beef broth, diced tomatoes, beef bouillon, Italian seasoning, salt, pepper, and red pepper flakes and bring to a boil.2 tablespoons minced garlic, 1 jar (24 ounces) marinara sauce, 4 cups beef broth, 1 can (29 ounces) Italian style diced tomatoes, 2 cubes beef bouillon, 1 tablespoon Italian seasoning, ½ teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon crushed red pepper flakes
- Add the broken lasagna and 2 cups of water, return to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the pasta is tender, about 15–20 minutes.1 pound lasagna noodles, 2-4 cups water
- Combine the ricotta cheese, mozzarella cheese, parmesan cheese, and parsley in a medium bowl.1 container (9 ounces) ricotta cheese, 1 cup grated mozzarella cheese, ½ cup grated parmesan cheese, 1 tablespoon chopped fresh parsley
- Spoon dollops of the ricotta mixture onto each bowl of soup before serving.
About Mindy
Mindy has been cooking for over 30 years, starting as a young mother who learned how to create delicious meals on a budget. Today, she shares approachable recipes made with everyday ingredients that are easy, affordable, and family-friendly. Her goal is to show that great food doesn’t need to be complicated or expensive.