Lasagna Soup
This post may contain affiliate links. Please read our full disclosure policy.
Looking for a tasty and easy dinner option? Try this one-pot Lasagna Soup recipe! It’s quick, delicious, and perfect for busy weeknights.
My mother makes the best lasagna, a tradition she’s kept alive every Christmas Eve for years. Her old cookbook is proof—its pages are splattered from countless rounds in the kitchen. Recently, she made a batch for my boys before they headed out on a fishing trip, and she saved a small portion for us to enjoy together. As I savored every bite, the idea struck: Could I turn this into a soup?
So I deconstructed her classic recipe, and this comforting lasagna soup was born. It’s been a hit with my family and friends, and my aunt recently quadrupled the recipe for a fundraising event—she said every last drop sold out!
If you’re looking for more pasta dinner recipes, try my Cajun Shrimp and Sausage Pasta, Creamy Rasta Pasta, and this Chicken Bacon Ranch Pasta.
Ingredients
A complete list of ingredients can be found in the recipe card below.
- Ground Beef: I like to use lean ground beef to make this soup.
- Italian Sausage: I added Italian sausage, but you can use any type of sausage you like.
- Tomato paste: You’ll need a whole can of tomato paste to help thicken the soup and give it a tomato flavor.
- Seasonings: I added a combination of dried spices; sweet basil, oregano, and salt and pepper.
- Chicken Broth: Chicken broth is used for the broth in this soup. You can use regular or low sodium or you can use chicken stock. If you only have beef broth in the pantry, you can use that as well.
- Lasagna Noodles – I stirred in lasagna noodles, broken into bite-size pieces. If you want to make a gluten-free soup, use gluten-free lasagna noodles.
- Cheese mixture: For the cheese mixture garnish, you’ll need mozzarella cheese, ricotta cheese, parmesan cheese, red pepper flakes, and oregano.
Step-by-Step Instructions
Step 1: Cook the meat
Brown ground beef and Italian sausage with onion and garlic in a large pot or large Dutch oven. Drain the fat and return the meat mixture to the pan.
Step 2: Add the spices and the wet ingredients
Over medium high heat, add salt, pepper, oregano, basil, and tomato paste. Stir to incorporate the ingredients.
Add water and chicken broth and bring the mixture to a boil.
Step 3: Prepare the cheese mixture
Mix the ricotta, mozzarella, parmesan cheese, red pepper flakes, and oregano in a small bowl.
Step 4: Add in the lasagna noodles
Once the mixture is boiling, add the broken, uncooked lasagna noodles. Cook for 20 minutes, or until the noodles are tender and cooked through. Be sure to stir often to keep the noodles from sticking to the bottom of the pan or to each other.
Step 5: Portion the soup into serving bowls:
Once the noodles are al dente add a dollop of the ricotta mixture to individual servings of soup.
FAQs
Yes, you can use any type of noodle you prefer in the soup including penne, rigatoni, and bowtie pasta shells.
No, there is no need to precook the lasagna noodles. They will cook in the soup.
Yes, you should be able to use no-boil lasagna noodles. They may cook faster than regular lasagna noodles so watch the pot closely.
Yes, to make in the instant pot, saute the meat, add the soup ingredients and then stir in the noodles, making sure they are fully submerged in the liquid. Cover and cook for 6-8 minutes.
What to serve with lasagna soup
On the side: Pesto garlic bread or biscuits are also good to soak up all the flavors.
For a starter: Classic wedge salad or coleslaw.
For dessert: Strawberry cheesecake bites or chocolate walnut brownies.
Recipe Variations
- Change the pasta: Any short-shaped pasta will work in this soup, so use penne, rigatoni, spiral, or whatever you find in your pantry.
- Throw in some veggies: Saute carrots and celery with the onion or mix in your favorite greens.
- Swap the ground beef: Use ground chicken or lean ground turkey instead.
- Make a vegetarian lasagna soup: Instead of meat, add your favorite beans; white beans, chickpeas, kidney beans, or even green or brown lentils would all work.
- Stir in fresh herbs: Nothing beats fresh basil, oregano or parsley.
Storage and make ahead directions
Storage: Leftover lasagna soup can be stored in an airtight container in the fridge for 3-4 days. Reheat over the stove or in the microwave. Note the soup will thicken as it sits. Add more broth or a little water before reheating.
Make ahead: You can easily make this soup ahead of time but the noodles may get a bit soft. If you want, you can prepare the soup a few days before you want to serve it but leave out the noodles. Cook the noodles in a separate pot while you reheat the soup and then add to the soup before serving.
Freezer: Leftover soup can be frozen for up to 3 months. If possible, freeze the soup without the noodles as the noodles may get soft once frozen and thawed. Thaw the soup in the fridge overnight and cook the noodles while the soup reheats.
More soup recipes
Save This Recipe
Want this recipe delivered to your inbox? Just fill out your email below and we will deliver it right to your inbox along with our delicious recipes and updates.
Lasagna Soup
Ingredients
Soup
- 1/2 pound Ground Beef
- 1/2 pound Italian Sausage
- 1 cup Diced Onion
- 2 clove Garlic minced
- 1 15 oz can Tomato paste
- 1 teaspoon Sweet Basil
- 1 ½ teaspoon Oregano
- 1 ½ teaspoon Salt
- 1/4 teaspoon Pepper
- 2 cup Hot Water
- 5 cups Chicken Broth
- 8 ounces Lasagna Noodles – broke into bite size pieces
Cheese Mixture
- 1/2 cup Mozzarella Cheese
- 8 ounces Ricotta Cheese
- 1/2 cup Parmesan Cheese
- 1/2 teaspoon Red Pepper Flakes
- 1/2 teaspoon Oregano
Instructions
- Brown ground beef and Italian sausage with onion and garlic. Drain fat and return the meat mixture to the pan. Over medium-high heat add salt, pepper, oregano, basil and tomato paste. Stir to incorporate the ingredients.1/2 pound Ground Beef, 1/2 pound Italian Sausage, 1 cup Diced Onion, 2 clove Garlic, 1 15 oz can Tomato paste, 1 teaspoon Sweet Basil, 1 ½ teaspoon Oregano, 1 ½ teaspoon Salt, 1/4 teaspoon Pepper
- Add water and chicken broth and bring mixture to a boil.2 cup Hot Water, 5 cups Chicken Broth
- Once the mixture is boiling add the broken lasagna noodles. Stirring often, cook for 20 minutes or until the noodles are tender.8 ounces Lasagna Noodles – broke into bite size pieces
- While the noodles are cooking, mix the ricotta cheese, mozzarella cheese and parmesan cheese in a small bowl.1/2 cup Mozzarella Cheese, 8 ounces Ricotta Cheese, 1/2 cup Parmesan Cheese, 1/2 teaspoon Red Pepper Flakes, 1/2 teaspoon Oregano
- Once the noodles are done add a dollop of the cheese mixture to individual servings of soup.
Notes
- Be sure to stir the soup often to keep the noodles from sticking to each other and the bottom of the pan.
- Grate your own cheese for the best taste and texture.
- If you don’t have the individual spices use Italian seasoning instead.
