This Lasagna Soup recipe has all the hearty and delicious flavors you love in a traditional lasagna in one easy to make soup! This Lasagna soup is loaded with sausage, ground beef, tomatoes, Italian herbs, ricotta cheese, Parmesan and melted mozzarella.
If you love pasta soups, take a look at this delicious Tortellini Soup, an Italian-inspired soup recipe that is easy and quick to make!
✔️ Lasagna Soup
This easy soup is the ultimate cozy comfort soup to make on a chilly day. A combination of Italian sausage, ground beef and tender lasagna noodles are simmered in a tasty herbed tomato based broth, then topped with a 3-cheese mixture that melts in the steamy soup.
This homemade Lasagna soup recipe is very easy to make which makes it a great soup to make on weeknights.
Lasagna soup is a meal on its own, but you can always serve it with a light salad and some breadsticks for the ultimate comfort meal!
✔️ Lasagna Soup Ingredients
The list of ingredients may seem a bit long, but this pasta soup is totally worth it! Most likely, you have most of these simple ingredients already in your pantry.
- Ground Beef: I use lean ground beef. Ground chicken and turkey can also be used.
- Italian Sausage: You can use traditional Italian pork sausage, turkey or chicken sausage.
- Oil: I prefer olive oil but you can use any mild oil.
- Onions and Garlic: I prefer yellow or brown onions and fresh garlic.
- Tomatoes: I use a combination of canned diced tomatoes, crushed tomatoes and tomato paste.
- Broth: I use chicken broth. Use low-sodium if you prefer.
- Seasonings: Italian seasoning, dried oregano, salt and ground black pepper.
- Lasagna Noodles: I use regular lasagna noodles.
- Cheese: Ricotta cheese, Mozzarella cheese and Parmesan cheese.
- Herbs: Fresh basil. You can also use fresh Italian parsley.
🔎 How To Make Lasagna Soup
For detailed instructions, check the printable recipe card below.
- Cook the onions until softened. Brown the ground beef and sausage in the same pot. Stir in the garlic and sauté for about a minute.
- Stir in the diced tomatoes, crushed tomatoes, tomato paste and broth. Stir in the Italian seasoning and dried oregano. Season with salt and ground black pepper to taste and simmer.
- Cook the lasagna noodles until al dente. You want the pasta tender but not overly soft as it will be added to the soup.
- In a mixing bowl, stir together the shredded mozzarella, grated Parmesan and ricotta cheese. Set aside.
- Stir the cooked lasagna noodles into the soup along with the fresh basil. Thin the soup with additional broth, if desired.
- To serve, ladle the soup into bowls and top with a dollop of the cheese mixture. Garnish with additional basil, if desired.
🔎 Can I Cook The Pasta In The Soup?
You can cook the lasagna noodles in the same pot if you are planning on eating the soup right away. If you allow the noodles to sit in the soup for long time, they will get mushy as they will absorb most of the broth.
To cook the pasta in the soup, you will need to add additional broth (about 1 cup). The noodles will take longer to cook in the soup than the time specified on their package.
🔎 Can I Make Lasagna Soup Ahead Of Time?
You can make the soup ahead of time without adding the pasta to the soup. Cook the noodles, toss them with a bit of oil and then store them separately. The cheese can be mixed and stored separately as well.
You can keep the soup, noodles and cheese mixture in the refrigerator for 1-2 days.
🔎 Can I Freeze This Easy Soup Recipe?
Lasagna soup freezes well without the pasta or cheese in it. The cheese mixture can be frozen separately.
Lasagna Soup Recipe Tips
- Instead of lasagna noodles, you can use campanelle pasta.
- You can add carrots, zucchini or yellow squash if you want to add extra veggies to the soup.
- Make this soup gluten free by using gluten-free pasta.
Take A Look At These Easy Soup Recipes:
The Best Lasagna Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped finely
- ½ pound Italian sausage
- 1 pound lean ground beef
- 6 garlic cloves, minced
- 1 15-ounces can petite diced tomato
- 1 28-ounces can crushed tomatoes
- 2 tablespoons tomato paste
- 6 cups chicken broth, low-sodium if preferred, plus more as needed
- 2 teaspoons Italian seasoning
- 1 teaspoon dried oregano
- Salt and ground black pepper to taste
- 8 lasagna noodles, broken into bite-size pieces
- 1 ½ cup mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- 8 – 12 ounces ricotta cheese
- 2 tablespoons of fresh basil, plus more to garnish
Instructions
- In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onions and cook for about 4 minutes or until the onions start to soften. Add the sausage and ground beef and cook, stirring occasionally until browned. Stir in the minced garlic and sauté for about a minute. Drain any excess fat if needed.
- Stir in the diced tomatoes, crushed tomatoes, tomato paste and broth. Stir in the Italian seasoning and dried oregano. Season with salt and ground black pepper to taste.
- Bring to a boil, then reduce the heat to low. Cover and simmer for 20 minutes.
- While the soup simmers, cook the lasagna noodles in a separate pot according to package directions until al dente (you want the pasta tender but not overly soft as it will be added to the soup).
- In a mixing bowl, stir together the shredded mozzarella, grated Parmesan and ricotta cheese. Set aside.
- Stir the cooked lasagna noodles into the soup along with the fresh basil. Thin the soup with additional broth, if desired.
- To serve, ladle the soup into bowls and top with a dollop of the cheese mixture. Garnish with additional basil, if desired.
Notes
- You can use ground chicken or ground turkey instead of ground beef and turkey or chicken sausage instead of Italian pork sausage.
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