There’s something magical about a pot of Lasagna Soup simmering on the stove — the smell of garlic, tomato, and herbs filling the kitchen, promising a dinner that’s hearty, cheesy, and completely irresistible. This soup takes everything you love about classic lasagna — the rich sauce, tender pasta, and melted cheese — and transforms it into a one-pot comfort meal that’s faster, easier, and just as satisfying.
It’s the kind of recipe that always wins over family and friends — simple enough for a weeknight dinner but impressive enough to serve guests. The tomato-rich broth is infused with Italian herbs and layered with savory ground beef or sausage, tender noodles, and a creamy cheese topping that melts right into the bowl.
When you need something cozy, comforting, and guaranteed to please, this Lasagna Soup truly wins every time.
Why You’ll Love This Lasagna Soup
- All the flavor of homemade lasagna — no layering or baking required.
- One-pot recipe for easy cleanup.
- Ready in under an hour.
- Hearty, cheesy, and family-approved.
- Freezer-friendly and great for meal prep.
Why You Should Try This Recipe
Lasagna can be a labor of love — but this soup gives you all the same flavors with half the effort. It’s rich, saucy, and loaded with cheesy goodness, yet simple enough for any night of the week. The pasta cooks right in the broth, soaking up all that savory flavor, and the ricotta-mozzarella topping turns each bowl into a creamy, melty masterpiece.
Whether you’re cooking for a crowd or just want leftovers that taste even better the next day, this Lasagna Soup is a guaranteed hit — pure comfort in a bowl.
Ingredients You’ll Need
For the Soup Base
- 1 lb (450 g) Italian sausage or ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups low-sodium chicken broth
- 1 can (28 oz) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 8–10 lasagna noodles, broken into bite-size pieces
For the Cheese Topping
- 1 cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
Optional Garnish
- Extra mozzarella or Parmesan
- Fresh basil or parsley
- Garlic bread for dipping
How to Make This Lasagna Soup Wins Every Time (Step by Step)
Step 1: Cook the meat
In a large pot or Dutch oven, heat olive oil over medium heat. Add the sausage (or beef) and cook until browned, breaking it apart with a spoon. Drain any excess grease.
Step 2: Sauté aromatics
Add diced onion and garlic to the pot. Sauté for 3–4 minutes, until the onion becomes translucent and fragrant.
Step 3: Add tomatoes and broth
Stir in the crushed tomatoes, tomato paste, chicken broth, Italian seasoning, basil, oregano, red pepper flakes, salt, and pepper. Bring the mixture to a boil, then reduce heat and let it simmer for 10–15 minutes to deepen the flavor.
Step 4: Add pasta
Stir in the broken lasagna noodles. Simmer for 10–12 minutes, stirring occasionally, until noodles are tender.
Step 5: Prepare the cheese mixture
In a small bowl, mix ricotta, mozzarella, Parmesan, and parsley until creamy. This will be your cheesy topping.
Step 6: Finish and serve
Once the soup is ready, ladle it into bowls and top each serving with a generous spoonful of the cheese mixture. Sprinkle with extra mozzarella or basil, if desired. Serve hot with garlic bread.
Tips for the Best Lasagna Soup
Use Italian sausage for flavor
It adds a depth of seasoning you can’t get from ground beef alone. You can mix half sausage, half beef for balance.
Don’t overcook the pasta
Since noodles continue to absorb liquid, cook them al dente for the perfect texture.
Add broth as needed
If your soup thickens too much, stir in a splash of broth to loosen it before serving.
Make the cheese mixture fresh
The ricotta topping adds creamy contrast — mix just before serving for the best texture.
Use high-quality tomatoes
San Marzano or fire-roasted tomatoes bring richer flavor to the broth.
Add greens for nutrition
Stir in spinach or kale in the last few minutes for a veggie boost.
Control salt
Tomatoes, cheese, and sausage all have salt, so taste before adding extra.
Make it ahead
The flavors deepen beautifully after resting overnight. Add fresh noodles when reheating.
Double the batch
It freezes well — perfect for meal prepping.
Finish with freshness
A sprinkle of basil or a drizzle of olive oil elevates every bowl.
Variations & Substitutions
- Vegetarian Version: Skip the meat and add mushrooms, zucchini, or lentils.
- Creamy Alfredo Twist: Stir in a splash of cream or Alfredo sauce for a white lasagna variation.
- Cheesy Upgrade: Add shredded provolone or fontina to the cheese mix.
- Low-Carb Option: Replace noodles with zucchini ribbons or spaghetti squash.
- Spicy Italian: Use hot sausage and extra red pepper flakes.
- Vegan Version: Use vegan cheese and meat alternatives with vegetable broth.
- Gluten-Free: Use gluten-free pasta noodles.
- Loaded Veggie: Add diced bell peppers, spinach, and mushrooms.
- Herb Lovers: Add rosemary or thyme for depth.
- Instant Pot Method: Sauté meat and onions, then add everything except pasta. Pressure cook 10 minutes, add pasta, and simmer until tender.
What to Serve With Lasagna Soup
- Garlic bread or buttery rolls for dipping.
- Simple Caesar salad for a crisp contrast.
- Caprese salad for a lighter Italian pairing.
- Roasted vegetables or grilled zucchini for balance.
- Glass of red wine like Chianti or Merlot.
- Extra Parmesan on top — always!
Storage & Reheating Tips
To Store:
Let cool completely, then refrigerate in airtight containers for up to 4 days.
To Reheat:
Warm gently on the stove over medium heat. Add a splash of broth or water if it thickens — the pasta continues absorbing liquid.
To Freeze:
Freeze the soup without noodles for best results. When ready to serve, cook fresh pasta and add it to the reheated broth.
Recipe FAQs
Can I use other pasta shapes?
Yes! Mafalda, rotini, or broken fettuccine work great.
Can I use ground turkey?
Absolutely — it’s a leaner, lighter alternative.
Can I make it creamy?
Yes! Stir in a bit of heavy cream or ricotta directly into the soup.
Can I skip the cheese mixture?
You can, but it’s what makes the soup taste like lasagna — rich and cheesy!
Can I make it ahead?
Yes, it reheats beautifully. Just add a little extra broth before serving.
Can I freeze it?
Yes — freeze the soup base without noodles or cheese.
Can I make it vegetarian?
Yes — skip the meat and use veggie broth and mushrooms.
What kind of cheese works best?
Ricotta, mozzarella, and Parmesan — the classic lasagna trio.
Can I use store-bought marinara instead of crushed tomatoes?
Yes, just reduce the seasoning slightly since marinara is already flavored.
Does it taste better the next day?
Definitely — the flavors deepen overnight, making leftovers even more delicious.