Lasagna Soup Recipe – Cozy, Hearty Comfort in a Bowl

If you love classic lasagna but want something easier and faster, this lasagna soup recipe is your new weeknight hero. It delivers all the familiar flavors—tomato, garlic, basil, melty cheese, and tender noodles—without the fuss of layering and baking. The broth is rich and flavorful, the noodles are satisfyingly chewy, and every spoonful tastes like comfort.

It’s perfect for chilly evenings, family dinners, or make-ahead lunches. You’ll get the full lasagna experience with half the effort, and that’s a win.

Why This Recipe Works

This soup captures the essence of lasagna by leaning on three pillars: a savory, well-seasoned tomato base, a blend of beef and sausage for depth, and a creamy cheese topping that mimics the classic ricotta layer. Cooking the noodles directly in the soup infuses them with flavor and thickens the broth slightly for a cozy texture.

The final dollop of ricotta mixture melts into the hot soup, creating that signature lasagna richness without feeling heavy. It’s straightforward, customizable, and cooks in one pot, which keeps cleanup easy.

Ingredients

• Olive oil: For sautéing the aromatics and browning the meat.
• Yellow onion (1 medium), diced
• Garlic (4 cloves), minced
• Italian sausage (8 oz), casings removed – mild or hot.
• Ground beef (8 oz) – or use all sausage for extra flavor.
• Tomato paste (2 tablespoons)
• Crushed tomatoes (28 oz can)
• Low-sodium chicken or beef broth (5–6 cups) – adjust for thickness.
• Dried Italian seasoning (2 teaspoons)
• Crushed red pepper flakes (optional, 1/4 teaspoon)
• Bay leaf (1)
• Lasagna noodles (8–10 sheets), broken into bite-size pieces – or use mafalda or bowties.
• Kosher salt and black pepper to taste.
• Baby spinach (2 cups, optional) – for a nutrient boost.
• Ricotta cheese (1 cup)
• Shredded mozzarella (1 cup)
• Grated Parmesan (1/2 cup)
• Fresh basil (a handful), chopped – or use parsley.

Instructions

1. Warm the pot: Heat 1 tablespoon olive oil in a large Dutch oven or soup pot over medium heat.
2. Sauté aromatics: Add the diced onion with a pinch of salt. Cook 4–5 minutes until softened.Stir in the minced garlic and cook 30 seconds until fragrant.
3. Brown the meat: Add sausage and ground beef. Break into crumbles and cook until no longer pink, about 6–8 minutes. Drain excess fat if needed.
4. Build flavor: Stir in tomato paste and cook 1 minute to caramelize slightly.Add Italian seasoning, red pepper flakes (if using), 1 teaspoon salt, and a few grinds of pepper.
5. Add liquids: Pour in crushed tomatoes and 5 cups broth. Add the bay leaf. Bring to a gentle boil, then reduce to a lively simmer for 10 minutes to meld flavors.
6. Cook the noodles: Stir in broken lasagna noodles.Simmer, stirring often so they don’t stick, until al dente, about 10–12 minutes. Add more broth if the soup gets too thick.
7. Finish the soup: Remove the bay leaf. Stir in baby spinach until wilted, 1–2 minutes.Taste and adjust seasoning with salt and pepper.
8. Make the cheese topping: In a bowl, mix ricotta, half of the mozzarella, half of the Parmesan, a pinch of salt, and chopped basil.
9. Serve: Ladle soup into bowls. Top each with a generous dollop of the ricotta mixture and a sprinkle of the remaining mozzarella and Parmesan. Add extra basil if you like.

How to Store

• Refrigerator: Store cooled soup in airtight containers for up to 4 days.The noodles will continue to absorb liquid, so you may need to add a splash of broth when reheating.
• Cheese topping: Keep the ricotta mixture separate in the fridge for up to 4 days. Add to bowls just before serving.
• Freezer: For best texture, freeze the soup without noodles for up to 3 months. Thaw overnight, bring to a simmer, and cook fresh noodles directly in the reheated soup.
• Reheating: Warm gently on the stovetop over medium heat or in the microwave, adding broth to loosen if needed.

Health Benefits

• Protein-rich: The mix of sausage, beef, and ricotta provides sustained energy and helps keep you full.
• Lycopene from tomatoes: Cooked tomatoes are a good source of lycopene, an antioxidant linked to heart health.
• Calcium and vitamin D: Ricotta, mozzarella, and Parmesan support bone health.
• Leafy greens boost: Spinach adds iron, folate, and vitamins A and K without changing the flavor much.
• Customizable fat and sodium: Using lean beef, part-skim ricotta, and low-sodium broth helps lighten things up while keeping flavor strong.

Pitfalls to Watch Out For

• Overcooked noodles: They can turn mushy quickly.Check often during the last few minutes and pull off heat when just al dente.
• Too thick or too thin: The noodles thicken the soup as they cook. Keep extra broth on hand to adjust. If it’s too thin, simmer a few more minutes.
• Under-seasoning: Taste at the end.The dairy topping mellows the flavors, so the soup should be well seasoned before serving.
• Grease overload: Depending on the sausage, you may need to drain fat after browning to keep the broth clean and balanced.
• Curdled cheese: Don’t simmer ricotta in the soup. Add it on top of hot bowls so it melts gently.

Variations You Can Try

• Turkey or chicken: Swap in ground turkey or chicken sausage for a lighter take. Add a splash of extra olive oil to boost flavor.
• Vegetarian: Skip the meat and use mushrooms, zucchini, and cannellini beans.Choose vegetable broth and add a dash of soy sauce for umami.
• Creamy version: Stir in 1/2 cup heavy cream or half-and-half at the end for a velvety texture.
• Herb-forward: Add fresh oregano and thyme with the basil for a brighter, garden-fresh taste.
• Gluten-free: Use gluten-free lasagna noodles or your favorite GF short pasta. Cook times may vary—watch closely.
• Spicy: Use hot Italian sausage and increase red pepper flakes to 1/2 teaspoon.
• Cheese swap: Try cottage cheese instead of ricotta, or add a little provolone for extra melt.

FAQ

Can I cook the noodles separately?

Yes. If you plan to store leftovers, cooking the noodles separately helps prevent them from getting too soft.

Add them to bowls and ladle the soup on top when serving.

What pasta shape works best besides lasagna sheets?

Mafalda corta, bowties, broken pappardelle, or even rotini work well. Choose a shape that can catch the cheese and cling to the broth.

How can I make it dairy-free?

Skip the cheese topping or use a dairy-free ricotta and mozzarella. A drizzle of good olive oil and extra basil adds richness and aroma.

Is this recipe freezer-friendly?

Yes, but freeze without the noodles.

Reheat the soup and cook fresh pasta directly in the pot before serving. Add the cheese topping to each bowl.

How do I thicken the soup?

Simmer uncovered for a few extra minutes, or mash a few cooked noodles against the pot to release starch. You can also add a tablespoon of tomato paste.

Can I use jarred marinara?

Absolutely.

Replace the crushed tomatoes and some of the seasoning with a good-quality marinara. Adjust salt and pepper to taste.

What if my soup is too salty?

Add unsalted broth or water to dilute, then balance with a pinch of sugar or a splash of cream. Using low-sodium broth and unsalted tomatoes helps prevent this.

Final Thoughts

Lasagna soup brings all the comfort of the classic dish in a faster, friendlier format.

It’s flexible, forgiving, and built for busy nights, yet special enough for guests. With a flavorful base, al dente noodles, and that creamy ricotta topper, every bowl feels complete. Keep this recipe in your rotation, play with the variations, and make it your own.

Cozy, hearty, and satisfying—this is lasagna the easy way.