Warm, hearty, and irresistibly cheesy, this Lasagna Soup brings all the flavors of classic lasagna into one comforting bowl. It’s a simple, one-pot recipe perfect for busy weeknights, featuring Italian sausage, beef, and a creamy ricotta topping that melts into every spoonful.
Table of Contents
Why You’ll Love This Lasagna Soup
This Lasagna Soup is everything you love about traditional lasagna, just easier. It’s ready in about 30 minutes and cooks in one pot, which means fewer dishes and a quick cleanup. The rich tomato broth combines with seasoned sausage, beef, and tender noodles for a comforting flavor that feels like a hug in a bowl. Plus, it’s family-friendly and freezer-friendly. You can easily swap in turkey, chicken, or even vegetarian options to make it fit your taste. The creamy ricotta topping melts right into the soup, adding that perfect cheesy layer you crave. Whether it’s a chilly night or you just want something cozy, this recipe will become a favorite in your weeknight rotation.
Ingredients You’ll Need
For the Soup Base
You’ll start with 2 tablespoons of olive oil for sautéing, giving everything a smooth richness. A diced yellow onion and minced garlic create the flavorful foundation. Half a pound of sweet Italian sausage and half a pound of lean ground beef bring the hearty, meaty texture we love in lasagna. Add 5½ cups of low-sodium chicken broth, 14.5 ounces of crushed tomatoes, 8 ounces of tomato sauce, and 4 tablespoons of tomato paste to build the savory tomato base. Italian seasoning, basil, salt, pepper, sugar, and a pinch of red pepper give the soup that classic Italian depth. The Mafalda noodles are a fun touch — their ruffled edges mimic lasagna noodles beautifully while cooking evenly right in the soup.
For the Cheese Topping
The topping is where the magic happens. Combine shredded mozzarella, ricotta, grated parmesan, and a touch of softened cream cheese for extra richness. Mix in fresh parsley for brightness. The result is a creamy, cheesy blend that melts perfectly over the hot soup, giving every spoonful that authentic lasagna flavor. If you prefer a lighter version, try part-skim ricotta or reduce the cream cheese.
Ingredient Substitutions & Variations
You can use all sausage or all beef, depending on your taste. Ground turkey or chicken works well for a leaner option. If Mafalda noodles aren’t available, break up a few lasagna sheets or use small pasta like rotini or shells. For a vegetarian version, skip the meat and add mushrooms, zucchini, or lentils for texture. You can even stir in a bit of heavy cream for a richer broth if you like.
How to Make Lasagna Soup
Sauté Aromatics and Brown the Meat
Heat olive oil in a large pot over medium-high. Add diced onion and cook until soft and translucent. Stir in the garlic and cook until fragrant. Add both the sausage and beef, breaking them apart as they brown. Cook until fully browned and flavorful.
Build the Flavor Base
Next, pour in the chicken broth, crushed tomatoes, tomato sauce, tomato paste, and sugar. Sprinkle in Italian seasoning, basil, salt, pepper, and red pepper flakes. Stir everything together and bring it to a gentle boil. This simmering step helps develop a rich, savory broth with deep Italian flavor.
Cook the Pasta Right in the Soup
Add the dry Mafalda noodles directly into the pot. Stir occasionally to prevent sticking, and let them cook for about 10 minutes until tender. Cooking the pasta in the soup infuses it with flavor, and you’ll love how it thickens the broth slightly.
Stir in Spinach and Make the Cheese Topping
Reduce heat to low and stir in chopped fresh spinach. It adds color, nutrients, and a fresh balance to the rich broth. Meanwhile, in a small bowl, mix together mozzarella, ricotta, parmesan, cream cheese (if using), and parsley. This mixture should be smooth and creamy.
Serve and Enjoy
Spoon the soup into bowls and top each serving with a generous scoop of the cheese mixture. The heat from the soup will melt the cheese slightly, creating a creamy layer. Sprinkle extra parsley on top if you like. Serve hot with crusty bread or garlic knots.
Pro Tips for the Best Lasagna Soup
Grate your own mozzarella if you can — it melts more smoothly. Taste the broth before serving and adjust salt or pepper as needed. If you prefer a thicker soup, let it simmer uncovered for a few minutes longer. When reheating leftovers, always add a bit of extra broth, since the noodles will soak up liquid as they sit. For make-ahead prep, cook the soup without the noodles, refrigerate, then reheat and add cooked pasta when ready to serve.
What to Serve with Lasagna Soup
This soup pairs wonderfully with crusty garlic bread or buttery garlic knots. You can also serve it with a light Caesar or green salad to balance out the richness. For a full Italian-inspired dinner, finish with tiramisu or creamy panna cotta. On cozy nights, pair it with a glass of red wine and your favorite movie.
Storage and Reheating Tips
Refrigerate leftovers in an airtight container for up to 4 days. When reheating, add a splash of chicken broth to restore the consistency. Warm it gently on the stove until heated through. You can also freeze the soup without pasta for up to 2 months. Add freshly cooked noodles when ready to serve for the best texture.
Frequently Asked Questions
What are the ingredients in lasagna soup?
The soup includes olive oil, onion, garlic, sausage, beef, broth, crushed tomatoes, tomato sauce, tomato paste, sugar, Italian seasoning, basil, salt, pepper, noodles, spinach, and cheese topping.
What are the common mistakes when making lasagna soup?
Overcooking the noodles or skipping seasoning adjustments can affect texture and flavor. Always taste and adjust before serving.
Is lasagna healthy or unhealthy?
It depends on your ingredients. Using lean meat, low-sodium broth, and light cheese makes it a balanced meal.
Can I turn leftover lasagna into soup?
Yes! Add broth and simmer your leftovers until you reach the desired soup consistency.
Other Recipes You May Enjoy
- creamy sausage pasta soup for chilly nights
- hearty ultimate chicken pot pie soup
- classic French onion soup recipe
- roasted butternut squash soup
- creamy vegetable soup with cheese
- sausage and potato soup comfort food
Conclusion or Final Thoughts
If you’re craving cozy comfort without the hassle of layering noodles, this Lasagna Soup is your answer. Every spoonful brings the same cheesy, saucy satisfaction you’d get from a baked lasagna — only faster. Whether for family dinner or meal prep, it’s sure to be a repeat favorite. For more easy dinner inspiration, visit my Pinterest board and keep the comfort food ideas flowing.
Lasagna Soup
Equipment
- Large soup pot For cooking soup and pasta together
- Mixing bowl For preparing the cheese topping
- Wooden spoon For stirring and mixing
- Measuring cups For accurate ingredient portions
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- ½ lb sweet Italian sausage
- ½ lb lean ground beef
- 5 ½ cups low sodium chicken broth
- 14.5 oz crushed tomatoes
- 8 oz tomato sauce
- 4 tablespoons tomato paste
- 1 tablespoon granulated sugar
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon salt, plus more to taste
- ¾ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
- 2 ½ cups dry Mafalda noodles or broken lasagna noodles
- 2 cups chopped fresh spinach
- 1 cup shredded mozzarella
- 8 oz whole milk ricotta
- ⅓ cup grated parmesan or parmesan-romano
- 2 oz cream cheese (optional)
- 1 tablespoon chopped parsley, plus more for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat. Add diced onion and cook until translucent. Stir in garlic and cook until fragrant.
- Add Italian sausage and ground beef. Break apart as it cooks and brown completely without draining.
- Stir in chicken broth, crushed tomatoes, tomato sauce, tomato paste, sugar, and seasonings. Bring to a boil.
- Add noodles and cook for about 10 minutes until tender. Reduce heat and simmer for 15 minutes.
- Stir in spinach until wilted. In a separate bowl, mix mozzarella, ricotta, parmesan, cream cheese, and parsley until smooth.
- Ladle soup into bowls. Top with a scoop of cheese mixture and garnish with parsley. Serve hot.
