Nothing quite says comfort like a warm bowl of Lasagna Soup, bringing together all the familiar flavors of a traditional lasagna but in a convenient, one-pot dish. This hearty soup blends rich meats, savory marinara, tender pasta, and creamy cheese for a meal that’s perfect for cozy nights in or quick weeknight dinners. It captures the essence of lasagna without the need to layer ingredients or wait for the oven. With each spoonful, you’ll enjoy the comforting flavors of Italy in a completely new way.

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Ingredients Overview

The ingredients in this Lasagna Soup work together to create layers of flavor reminiscent of the classic dish. The combination of ground beef and Italian sausage delivers a savory, meaty base, perfectly complemented by the aromatic garlic and onion. Fresh or dried herbs like basil, oregano, and parsley lend the dish its authentic Italian essence, while red pepper flakes add just a hint of heat. The soup is brought to life with a generous amount of chicken broth and marinara sauce, ensuring it remains hearty yet brothy. A trio of cheeses—ricotta, mozzarella, and parmesan—provides that signature creaminess, making each bite as indulgent as the lasagna we all love.

Instructions: Step-by-Step Guide

Start by cooking the ground beef and Italian sausage in a large pot, browning the meats to develop their full flavors. Make sure to season generously with salt and pepper as the meat cooks. Browning the meat properly is crucial for depth of flavor; don’t rush this step. Once fully browned, drain the excess grease and set the meat aside.

In the same pot, sauté diced onions in olive oil over medium heat. Stir occasionally to ensure they soften without burning. After about five minutes, when the onions turn translucent, toss in the minced garlic. The garlic should cook just long enough to release its fragrance—about a minute. Be careful not to let it burn, as that can lead to bitterness.

Once the onions and garlic are perfectly sautéed, stir in the tomato paste, allowing it to meld with the onion mixture. The marinara sauce and chicken broth follow next, providing a flavorful base. This is also the time to add your herbs—dried basil, oregano, and parsley—along with the red pepper flakes for a bit of spice. Allow the soup to come to a gentle boil, and then reduce the heat to let it simmer. The key here is to let the flavors marry and develop, filling your kitchen with a rich, savory aroma.

After the broth has had time to simmer, break the lasagna noodles into bite-sized pieces and add them to the pot. Reduce the heat to medium-low, stirring occasionally to prevent sticking. Allow the noodles to cook until tender but still firm to the bite—al dente. If using spinach, toss it in towards the end so it wilts into the soup without losing its vibrant color and texture.

Meanwhile, in a small bowl, mix together the ricotta, mozzarella, and parmesan cheeses. This trio will become the creamy topping that makes this soup so irresistible. When serving, ladle the hot soup into bowls, and place a generous dollop of the cheese mixture on top of each bowl. Garnish with fresh basil leaves for a pop of color and an added layer of fresh flavor.

Recipe Tips & Frequently Asked Questions

Achieving the Perfect Broth:
Add a splash of red wine or a bay leaf during simmering for extra depth.
Avoid over-salting by waiting until the soup has simmered to adjust the seasoning.

Noodle Cooking Tips:
To prevent mushy noodles, cook them separately and add them to individual bowls when serving if you’re planning on leftovers.
Stir occasionally while the noodles cook to prevent them from sticking to the bottom of the pot.

Cheese Substitutions:
Use cottage cheese instead of ricotta for a lighter option.
For an extra cheesy experience, sprinkle more mozzarella over the top of the soup just before serving.

Can I Make This Soup Ahead of Time?
Yes! This soup can be made in advance. Simply cook the soup without the noodles and store it in the fridge. When ready to serve, cook the noodles separately and add them to the reheated soup.

How Do I Store Leftover Lasagna Soup?
Store leftovers in an airtight container in the refrigerator for up to three days. For longer storage, freeze the soup (without the noodles) for up to two months.

Can I Use Different Types of Pasta?
Absolutely. Penne, farfalle, or even rotini work well as substitutes if you don’t have lasagna noodles on hand.

Is This Recipe Vegetarian-Friendly?
Yes! Swap out the beef and sausage for plant-based meats or diced mushrooms for a hearty, vegetarian version of the soup.

What to Serve With This Recipe

This rich, flavorful Lasagna Soup pairs beautifully with simple sides that don’t overshadow its hearty taste. Here are a few ideas to complete your meal:

Crispy Garlic Bread:
The perfect accompaniment to sop up every last drop of the savory broth. The crisp, buttery bread contrasts wonderfully with the soft noodles and rich cheese.

Side Salad:
A light, refreshing salad with a tangy vinaigrette is the ideal way to balance the richness of the soup. Try a simple arugula or spinach salad with lemon dressing.

Roasted Vegetables:
Add some extra nutrition and flavor to your meal with roasted vegetables like zucchini, bell peppers, or even roasted tomatoes. Their slightly charred flavor complements the lasagna soup beautifully.

Recipe Variations

Lasagna Soup is versatile, making it easy to adapt to your preferences or ingredients you have on hand. Here are a few delicious variations to try:

Spicy Lasagna Soup:
If you love a little heat, increase the red pepper flakes or add a splash of hot sauce while the soup simmers. For even more spice, use hot Italian sausage instead of mild.

Creamy Lasagna Soup:
For an extra luxurious texture, stir in a bit of heavy cream or half-and-half just before serving. This adds a velvety richness that pairs well with the tangy marinara sauce.

Vegetable-Packed Version:
For a veggie-heavy twist, add diced zucchini, mushrooms, or bell peppers to the soup along with the onion and garlic. These vegetables will add both texture and a nutritious boost to the meal.

Garnishing and Presentation Ideas

The final touch on any dish is how it’s presented, and Lasagna Soup is no exception. Here are a few ways to elevate your soup’s appearance and taste:

Cheese Toppings:
After serving, sprinkle a little extra mozzarella or parmesan on top of the soup. The heat will melt the cheese slightly, creating an irresistible cheesy layer.

Herb Garnishes:
Fresh basil or parsley can add a burst of color and a bright, fresh flavor to balance the richness of the soup.
Drizzles and Finishing Touches: A drizzle of olive oil or a light sprinkle of red pepper flakes can add both flavor and visual appeal, making the dish look as good as it tastes.

Lasagna Soup is the perfect blend of classic comfort food and modern convenience. It brings together all the familiar flavors of lasagna in a quicker, easier-to-make format. Whether you’re serving this to your family on a busy weeknight or enjoying a cozy meal on the weekend, this recipe is sure to become a favorite. Rich, hearty, and full of flavor, it’s everything you love about lasagna in a bowl—without all the fuss.

Ingredients

7 cups low sodium chicken broth (or vegetable broth)
1/2 pound lean ground beef
1/2 pound ground Italian sausage
1 yellow onion, diced
1 tablespoon olive oil
3 cloves garlic, minced
2 tablespoons tomato paste
1/4 teaspoon red pepper flakes
1 recipe homemade marinara sauce (or 24 oz store-bought marinara)
2 tablespoons fresh parsley, chopped (or 2 teaspoons dried)
1/2 teaspoon dried oregano
1 teaspoon dried basil
9 lasagna noodles, broken into bite-sized pieces
2 cups fresh spinach leaves (optional)
10 oz ricotta cheese (or cottage cheese)
1 cup shredded mozzarella cheese
1/2 cup freshly grated parmesan cheese
Salt and black pepper to taste
Fresh basil for garnish

Instructions

Begin by heating a large pot over medium-high heat. Cook the ground beef and Italian sausage together, seasoning with salt and pepper as they brown. Once fully cooked, drain the excess grease, remove the meat, and set it aside.

Using the same pot, heat olive oil over medium heat and sauté the diced onion for about 5 minutes, stirring occasionally until soft. Add the minced garlic and cook for an additional minute until fragrant.

Next, mix in the tomato paste and stir well to incorporate. Pour in the marinara sauce and sprinkle in the red pepper flakes, oregano, basil, and fresh or dried parsley. Slowly add the broth and bring the mixture to a boil.

Once boiling, add the broken lasagna noodles to the pot and reduce the heat to medium-low. Let it simmer, stirring occasionally, until the noodles are fully cooked and tender. If you’re including spinach, stir it in towards the end, allowing it to wilt into the soup.

Meanwhile, in a small bowl, combine the ricotta cheese, mozzarella, and parmesan, mixing until evenly blended.

To serve, ladle the hot soup into bowls, placing a generous dollop of the cheese mixture on top of each serving. Finish with a sprinkling of fresh basil leaves for garnish, and enjoy the comforting warmth of this lasagna soup.