Lasagna Soup Recipe

Closeup of one bowl of lasagna soup topped with dollops of ricotta cheese and chopped fresh parsley.

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This easy lasagna soup recipe has all the flavors of classic lasagna in one hearty bowl! Made on the stove top with ground beef, Italian sausage, broken lasagna noodles, tomatoes, and a creamy ricotta cheese topping, it’s a comforting one-pot dinner that makes a large batch for the whole family.

Prep Time15

Cook Time35

Total Time50

Course: Main Course

Cuisine: American

Keyword: hearty lasagna soup recipe, one pot soup recipe

Servings: servings

Calories: 587kcal

Author: Mindy Boyd

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.

Notes

I use a 6-quart pot to make this soup, and it’s almost full.

I try to break each lasagna noodle into about 8–10 pieces, but they don't need to be uniform and some will break into smaller pieces.

Nutritional information includes 1/10 of the soup and cheese mixture and is approximate and may vary based on ingredients used.

Nutrition