Tender lasagna noodles are smothered in tomato broth instead of sauce in this hearty lasagna soup. Flavored with Italian herbs and seasonings plus ground beef and Italian sausage, this soup recipe is sure to be a crowd-pleaser!
Why this recipe works
Think of lasagna soup as a deconstructed Italian lasagna. It packs in all the classic ingredients like ricotta, parmesan, mozzarella, herbs, ground beef, Italian sausage, onion, and of course lasagna noodles into a big pot of steamy, comforting soup. There’s no time-extensive layering or piling together ingredients here, just a simple-to-make soup with loads of flavorful components!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
MEAT – If desired, you can substitute with either all ground beef or all Italian sausage just as you would in regular lasagna. You can also use ground turkey or ground chicken in its place.
NOODLES – Soaking the lasagna noodles before adding them to the pot will help remove the starch from them. They will finish cooking in the soup. The process of soaking them will also make it much easier to cut them into smaller pieces.
How to Make Lasagna Soup
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Heat a large soup pot over medium heat, add the sausage, ground beef, and 2 tablespoons of olive oil. Cook until browned (about 5 minutes).
- Add to the pot the marinara sauce, broth, onion, garlic, tomato paste, salt, dried parsley, ground pepper, dried oregano, and dried basil and bring to a boil. Once boiling cover pot with a lid and cook down on low for about 20 minutes.
- In the meantime, mix the ricotta, mozzarella, parmesan cheese, and 2 tablespoons of freshly chopped parsley in a medium bowl and set aside for serving.
- Place noodles into a bowl or pan long and deep enough to fully submerge them in water. Gently stir them so that they don’t stick together, and soak for 3 to 4 minutes. Remove noodles, and place them onto a cutting board or any working surface. Cut into desired pieces.
- Add noodles to the pot, and cook to desired tenderness on a low boil, approximately 5 to 10 more minutes.
- Once the soup has cooked for 20 minutes, remove the lid, and cook for an additional 5 minutes with the noodles in.
- Top with the remaining tablespoon of freshly chopped parsley and serve into a soup bowl. Add a dollop of cheese mixture on top and any additional parsley and basil.
Frequently Asked Questions & Expert Tips
Lasagna soup is best served the day of, as the noodles will likely soak up a good portion of the liquid and become mushy. However, you can still store it in an air-tight container kept in the refrigerator for up to 3 days, adding a bit more broth if needed when reheating. If you know you’ll have leftovers, feel free to cook and store the pasta separately from the broth and combine them when reheating.
Serving Suggestions
Serve lasagna soup with crusty bread (like our homemade Italian bread), garlic bread, or a nice dinner salad on the side. Enjoy warm with a hefty scoop of the three cheese mixture plus parsley and basil as garnish.
More Soup Recipes
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Lasagna Soup
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- ½ pound lean ground beef
- ½ pound ground Italian sausage
- 2 Tablespoons olive oil
- 32 ounces marinara sauce 4 cups
- 4 cups low sodium vegetable broth or chicken broth
- 1 large yellow onion diced
- 4 cloves garlic minced
- 2 Tablespoons tomato paste
- 1 Tablespoon salt
- 2 teaspoons dried parsley
- ½ teaspoon ground black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 10 lasagna noodles
- 9.5 ounces ricotta cheese full-fat
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated parmesan
- 3 Tablespoons fresh parsley chopped, divided
- fresh basil and fresh parsley optional as garnish
Things You’ll Need
Before You Begin
- Soaking the lasagna noodles before adding them to the pot will help remove the starch from them. They will finish cooking in the soup. The process of soaking them will also make it much easier to cut them into smaller pieces.
Instructions
- Heat a large soup pot over medium heat, add the sausage, ground beef, and 2 tablespoons of olive oil. Cook until browned (about 5 minutes).
- Add to the pot the marinara sauce, broth, onion, garlic, tomato paste, salt, dried parsley, ground pepper, dried oregano, and dried basil and bring to a boil. Once boiling cover pot with a lid and cook down on low for about 20 minutes.
- In the meantime, mix the ricotta, mozzarella, parmesan cheese and 2 tablespoons of freshly chopped parsley in a medium bowl and set aside for serving.
- Place noodles into a bowl or pan long and deep enough to fully submerge them in water. Gently stir them so that they don’t stick together, and soak for 3 to 4 minutes. Remove noodles, and place them onto a cutting board or any working surface. Cut into desired pieces.
- Add noodles to the pot, and cook to desired tenderness on a low boil, approximately 5 to 10 more minutes.
- Once the soup has cooked for 20 minutes, remove the lid, and cook for an additional 5 minutes with the noodles in.
- Top with the remaining tablespoon of freshly chopped parsley and serve into a soup bowl. Add a dollop of cheese mixture on top and any additional parsley and basil.
Expert Tips & FAQs
- Lasagna soup is best served the day of, as the noodles will likely soak up a good portion of the liquid and become mushy. However, you can still store it in an air-tight container kept in the refrigerator for up to 3 days, adding a bit more broth if needed when reheating. If you know you’ll have leftovers, feel free to cook and store the pasta separately from the broth and combine them when reheating.
Nutrition
This post was originally published on this blog on Dec 24, 2022.
Lindsay Formaro
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Teresa Camp says
Anyone tried this as a Crock Pot soup?
Amanda Davis says
We haven’t tested it, but you should be able to cook this on low for 4-6 hours, WITHOUT the lasagna noodles. Remove the lid and add the noodles, cooking an additional 30 minutes. Or you could pre-boil the noodles and just add them at the end and heat through.
Kim says
Absolutely delicious!!! When this recipe popped up in my email, I knew I was going to make it asap, and did! The flavor is incredible and the cheese mixture awesome! My family loved it and I will definitely be making again. Thank you for this!
Cynthia says
Suggestion: cook the noodles separately from the soup. Add ass you eat thereby reducing their absorbing the broth from the soup while sitting in the refrigerator. This is also how you freeze the soup, ie, without noodles. You can also purchase small mini lasagna pasta rather than breaking full size noodles.
Jen says
I modified slightly so that I could can this and have this yumminess on demand from my shelf. I went as directed until it was time to add the pasta. At that point I ladled soup into 4 pint sized mason jars for processing. I then ladled soup into 2 more jars (for portion control) for my hubby and I to eat that night. Then I ladled whatever was left for processing. What we are that night went back into the pot for pasta. Whenever we want a jar, add cheese and pasta when we heat it up.