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–+ servings
a bowl of lasagna soup with a dollop or ricotta and mozzarella cheese mixture.
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5 from 1 vote

Lasagna Soup

All the flavors of classic lasagna, but in an easy, one-pot soup! This Lasagna Soup is hearty, cheesy, and packed with comforting flavors.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner, Lunch, Soup
Cuisine: American, Italian
Servings: 8
Calories: 548kcal
Author: Joanna Cismaru

Equipment

Ingredients

For the Soup:

  • 1 tablespoon olive oil
  • ½ large yellow onion diced (about 1 cup)
  • 6-8 cloves garlic minced (to taste)
  • ½ pound Italian sausage hot or mild, casings removed
  • ½ pound lean ground beef
  • 2 tablespoons tomato paste
  • 24 ounces marinara sauce
  • 2 teaspoons Italian seasoning
  • ½ teaspoon red pepper flakes to taste
  • salt and pepper to taste
  • 1 cup heavy cream
  • 6-8 cups beef broth
  • ½ pound lasagna noodles broken into pieces

For the Ricotta Mixture:

  • 1 cup Parmesan cheese grated
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese shredded
  • ¼ cup fresh parsley chopped
  • salt and pepper to taste
US Customary - Metric

Instructions

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add the Italian sausage and ground beef to the pot. Cook, breaking it into small pieces, until browned and cooked through. Drain any excess fat, if necessary.
  • Stir in the tomato paste and cook for 1-2 minutes to caramelize. Add the marinara sauce, Italian seasoning, red pepper flakes, salt, and pepper. Stir to combine.
  • Pour in the beef broth and bring the soup to a gentle boil. Reduce the heat to medium-low and let it simmer for 10 minutes to allow the flavors to meld.
  • Add the broken lasagna noodles to the soup and cook for 8-10 minutes, or until tender. Stir occasionally to prevent sticking.
  • Stir in the heavy cream and let the soup simmer for 2-3 more minutes. Taste and adjust seasoning as needed.
  • In a small bowl, combine the ricotta cheese, Parmesan cheese, mozzarella cheese, fresh parsley, salt, and pepper. Mix until smooth.
  • Ladle the soup into bowls and top with a dollop of the ricotta mixture. Garnish with fresh basil if desired.

Notes

  1. Noodles: Cook them directly in the soup for easy cleanup, but if making ahead, cook them separately to prevent them from soaking up all the broth.
  2. Meat Swap: Italian sausage + ground beef = best flavor combo. Prefer lighter? Ground turkey or chicken works too, just add extra seasoning.
  3. Leftovers Tip: The soup thickens as it sits! Add a splash of broth when reheating to bring it back to the perfect consistency.
  4. Freezing: Freeze the soup without the noodles for up to 3 months. When ready to eat, cook fresh noodles and stir them in.
  5. Dairy-Free Option: Skip the heavy cream and replace with coconut milk or cashew cream—still creamy, still delicious!
  6. Want It Extra Cheesy? Stir shredded mozzarella or Parmesan right into the soup for an extra-rich, melty broth.

Nutrition

Serving: 1serving | Calories: 548kcal | Carbohydrates: 31g | Protein: 30g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 108mg | Sodium: 1318mg | Potassium: 1011mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1401IU | Vitamin C: 11mg | Calcium: 347mg | Iron: 3mg