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Lasagna Soup has everything you love about lasagna, all in one bowl. Using many of the ingredients found in my highly rated Lasagna Recipe, this soup is loaded with ground beef, Italian sausage, crushed tomatoes, spinach, ricotta and parmesan cheese, and garnished with fresh basil on top. Lasagna Soup is the perfect weeknight soup for warm tummies on a cold winter night! Serve with Garlic Bread and a side salad!
But wait, what is Lasagna Soup?
Lasagna soup combines the ingredients of a traditional lasagna and transforms into a tasty soup, ready in half the time. Lasagna Soup has a pasta, ground meat or sausage (or both!), and cheese in a tomato-based broth, along with vegetables such as onions and garlic, and often garnished with fresh basil or parsley.
What kind of pasta is best for Lasagna Soup?
I used broken up lasagna noodles for this recipe. You can use any type of pasta in lasagna soup, but some popular choices include mafalda pasta (which look like perfect little broken up lasagna noodles), small shells, or broken lasagna noodles. You can also use gluten-free pasta. Ultimately, the type of pasta you use is a matter of personal preference.
How to Make Lasagna Soup
Ready for a quick lasagna soup recipe? I love the flavor of this recipe, especially with half the prep time a full lasagna takes. For full recipe details, including ingredients needed and measurements, see the printable recipe card down below. Here is step by step what you can expect when making this Lasagna Soup:
Brown the Meat
In a large pot over medium heat, heat olive oil. Add ground beef, Italian sausage, onion, red pepper flakes and salt. Cook until meat is browned.
Add Remaining Ingredients + Simmer
Add garlic and tomato paste and cook for 2 minutes. Add tomatoes, chicken broth (or homemade bone broth), water, italian seasoning, sugar, spinach and pasta noodles, stirring to combine.
Reduce heat and simmer until pasta is tender, about 11-15 minutes. Do not overcook.
Cheese Topping Mixture
In a small bowl, combine ricotta, parmesan, salt and pepper together. Place a dollop into individual serving bowls. Garnish with a drizzle of good olive oil and fresh basil. Sprinkle with more parmesan cheese if desired.
My soup turned out really thick…what can I do to thin it out?
If your soup is too thick, it’s a really easy fix. Simply add more chicken broth or water to reach desired consistency.
Storing Leftover Lasagna Soup
To store any leftover soup in the fridge, allow soup to cool to room temperature, then place into an airtight container. Soup should stay fresh in the fridge for up to 3-4 days. If you feel like you will definitely have leftover lasagna soup, it’s best to cook the pasta separately and add desired amount to each bowl as you serve it up. That way you ensure that the noodles don’t overcook as you heat and reheat. Again, this is totally a personal preference.
To Freeze, allow soup to cool to room temperature. Transfer soup to an airtight and freezer safe container or bag. Soup will stay fresh in the freezer for up to 3 months.
When you are ready to reheat the soup, you can thaw it in the refrigerator overnight or in the microwave. Then, reheat the soup on the stovetop or in the microwave until it’s hot.
Love Lasagna? Give These Recipes a Try!
- Literally the BEST Lasagna
- Slow Cooker Lasagna
- Chicken Lasagna
- Skillet Lasagna
- White Spinach & Artichoke Lasagna
- Stuffed Shells
- Chicken Alfredo Stuffed Shells
I hope you love this tasty Lasagna Soup as much as we do! Be sure to save, print, bookmark or share this recipe to keep it handy! Let me know what you think in the comments and if you give this recipe a try, I would LOVE it if you would give it a star review. Have a great day, friends! 🙂
- 1 tbsp olive oil
- 1 lb ground beef
- 1/2 lb italian sausage
- 1 small onion diced, about 1 cup
- 1/4 tsp red pepper flakes optional
- 5 cloves garlic minced
- 3 tbsp tomato paste
- 1 tsp salt
- 28 oz crushed tomatoes
- 32 oz chicken broth
- 1 cup water or until desired consistency is achieved
- 1 tsp granulated sugar
- 2 tsp italian seasoning
- 1 cup spinach fresh
- 8 oz lasagna noodles broken in pieces, or Mafalda pasta
for cheese topping-
- 8 oz ricotta cheese
- 1/2 cup parmesan cheese grated
- salt & pepper to taste
- drizzle olive oil for garnish
- 1/4 cup fresh basil chiffonade, for garnish
- In a large pot over medium heat, heat olive oil.
- Add ground beef, italian sausage, onion, red pepper flakes and salt…and cook until meat is browned.
- Add garlic and tomato paste and cook for 2 minutes.
- Add tomatoes, chicken broth, water, italian seasoning, sugar, spinach and pasta noodles, stirring to combine.
- Reduce heat and simmer until pasta is tender, about 11-15 minutes. Do not overcook. Serve hot.
for cheese topping-
- Combine all ingredients and dollap into individual serving bowls.
- Garnish with a drizzle of good olive oil and fresh basil. Sprinkle with more Parmesan if desired.
Very delicious! I didn’t add spinach because I thought I had some but didn’t☹️ but it was still the bomb! It was so filling and easy to make. It got a little thick at the end of cooking so I just added more chicken broth like you suggested and it turned out perfectly. The whole family was loving it 😊 thank you!
I made this recipe twice. The first time without the ground sausage, which was better. Both times it tasted off/weak. I thought it was odd to have chicken broth when having ground beef/sausage. Perhaps it would be better with beef broth instead.
This is an excellent soup! Everyone loved it. I substituted cottage cheese for the ricotta and blended it. We will definitely have this again
Margaret, I’m so glad everyone loved it! 🙂