Lasagna Soup

Lasagna in a bowl! All the delicious, savory flavors of a classic lasagna in a soup – ground beef and sausage, marinara sauce, tender lasagna noodles, all topped with a blend of three cheeses. Hearty, easy to make, and simply delicious, my family loves when I make this for dinner!

🥣What Makes This Recipe So Good

• Lasagna soup is hearty and full of flavor! Italian sausage and ground beef are browned and sautéed with fresh onion and garlic. Then, marinara sauce and chicken broth are added in, and simmered for 45 minutes for all of the flavors to blend perfectly. Lasagna noodles are added at the end, cooked to tender perfection. Scoop the irresistible three cheese mixture and place it on top of each bowl for the final touch!
• This lasagna soup is actually super easy to make! Once you’ve got the soup base ready, the majority of the cook time is allowing that mixture to simmer and blend all of the delicious flavors. After the simmer time is up, you just add the noodles and wait for them to soften. Then, it’s ready to be served. Plus, the soup is all done in one pot, which means less clean-up!
• Lasagna soup is super customizable! You can use turkey sausage or ground chicken if you prefer. Don’t have lasagna noodles on hand? You can add any noodles you do have in the pantry! Want to sneak in some veggies? Zucchini, squash, or even spinach would be delicious additions. Don’t be afraid to make this your own!

👩🏼‍🍳 Chef’s Tips

• No lasagna noodles on hand? No worries! You can totally use any type of pasta in this delicious lasagna soup. Bowtie, rotini, shells, linguini…the possibilities are endless! The end result will still be absolutely irresistible soup that the whole family will love.
• Freshly grated cheese makes a huge difference in this recipe! If you’re able, use a box grater to grate your Parmigiano-Reggiano and mozzarella cheese. They will melt more fully than the pre-shredded cheese. It’s worth the extra few minutes of prep time, I promise!

🍝 More Italian-Inspired Meals We Love

• Eggplant Lasagna
• Shrimp Carbonara
• Chicken Milanese
• Lemon Ricotta Pasta with Marinara
• Salmon Piccata
• Shrimp Parmesan
• Chicken Spiedini
• Firebirds’ Chicken Pasta Copycat
• Alfredo Linguini with Homemade Alfredo Sauce
• Olive Garden Capellini Primavera

Recipe By: Cheryl Malik

5 from 2 votes

Lasagna Soup

Prep 15 minutes minutes

Cook 1 hour hour 15 minutes minutes

Total 1 hour hour 30 minutes minutes

Lasagna soup has a delicious tomato base, with Italian sausage, beef, and tender lasagna noodles. Topped with an irresistible ricotta cheese mixture for the full flavors you love from the classic dish.

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6 servings

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Equipment

• large soup pot
• Spatula
• Wooden spoon
• Large bowl
• Large spoon or silicone spatula
• ladle for serving

Ingredients

• ▢ 1 tablespoon olive oil
• ▢ 1 pound ground sirloin
• ▢ 6 ounces bulk mild Italian sausage about 2 large Italian sausage links, casing removed
• ▢ 1 cup finely chopped onion
• ▢ 1 tablespoon garlic minced
• ▢ 1 pinch crushed red pepper flakes
• ▢ 1 teaspoon dried oregano
• ▢ ½ teaspoon freshly cracked black pepper
• ▢ 1 teaspoon salt
• ▢ 1 32-ounce can low sodium chicken broth
• ▢ 24 ounces marinara sauce about 3 cups
• ▢ 12 ounces ricotta cheese at room temperature
• ▢ 3 ounces shredded mozzarella cheese at room temperature
• ▢ ½ cup finely grated Parmigiano-Reggiano cheese
• ▢ 8 lasagna noodles broken in half

Serving Suggestions (All Optional)

• ▢ torn fresh basil
• ▢ Italian parsley

Instructions

• Add 1 tablespoon olive oil to soup pot. Heat over high heat. Once oil is hot, add 1 pound ground sirloin and 6 ounces bulk mild Italian sausage. Use spatula to break meat into small pieces. Cook without stirring until liquid evaporates and meat begins to sizzle in its own fat. Cook, stirring until meat begins to brown, approximately 7 minutes.
• Add 1 cup finely chopped onion, 1 tablespoon garlic, 1 pinch crushed red pepper flakes, 1 teaspoon dried oregano, ½ teaspoon freshly cracked black pepper, and 1 teaspoon salt. Cook and stir until onions turn translucent in color, 3 to 4 minutes.
• Carefully stir in 1 32-ounce can low sodium chicken broth, 24 ounces marinara sauce. Bring to simmer. Once mixture begins to simmer, reduce heat to medium low, simmer 45 minutes.
• Add 12 ounces ricotta cheese, 3 ounces shredded mozzarella cheese, ½ cup finely grated Parmigiano-Reggiano cheese to large bowl. Stir until well combined. Set aside.
• After soup has simmered for 45 minutes, increase heat to medium high. Stir in 8 lasagna noodles. Cook, stirring until pasta is tender, about 10 minutes. Reduce heat to low.
• Ladle soup into desired serving bowls. Serve with one scoop of cheese mixture, sprinkle with torn fresh basil and Italian parsley, if desired.

• Make Ahead Option: Make soup, stopping before adding the noodles or cheese mixture. Store soup in an airtight container in fridge for up to 3 days. When ready to serve, bring soup to a boil, and add noodles in then. Cook until noodles are tender, serve with cheese mixture. 
• Freezer Storage: Make soup, stopping before adding noodles or cheese mixture. Let soup cool completely, then store in an airtight, freezer-safe container in freezer for up to 2 months. When ready to serve, thaw soup. Heat over stovetop over medium heat until boiling. Once boiling, add noodles. Cook until noodles are tender, serve with cheese mixture. 

Nutrition Info

Approximate Information for One Serving

Serving Size: 1servingCalories: 661calProtein: 40gFat: 37gSaturated Fat: 16gTrans Fat: 1gCholesterol: 120mgSodium: 1514mgPotassium: 982mgTotal Carbs: 42gFiber: 4gSugar: 7gNet Carbs: 38gVitamin A: 923IUVitamin C: 11mgCalcium: 324mgIron: 4mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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