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Hearty bowl of lasagna soup recipe with ricotta, fresh basil, and ruffled pasta on a textured countertop.
wiame recipes

Delicious & Easy Lasagna Soup

Craving the comfort of lasagna without the layering? This hearty and flavorful lasagna soup delivers everything you love about the classic Italian dish — rich tomato broth, tender noodles, savory meat, and a creamy cheese topping — all in one cozy bowl, ready in under an hour.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: Italian-American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Meat Mixture
  • 1/2 lb lean ground beef
  • 1/2 lb ground Italian sausage
Aromatics
  • 1 yellow onion chopped
  • 3 cloves garlic minced
  • 1 tbsp olive oil
Tomato Base
  • 2 tbsp tomato paste
  • 24 oz marinara sauce homemade or jarred
Seasonings
  • 1/4 tsp red pepper flakes
  • 1 tsp dried basil
  • 1/2 tsp dried oregano
  • 2 tbsp fresh parsley chopped (or 2 tsp dried)
  • salt and black pepper to taste
Liquid & Pasta
  • 7 cups low sodium chicken broth or vegetable broth
  • 9 lasagna noodles broken into pieces
  • 2 cups fresh spinach leaves optional
Cheese Topping
  • 10 oz ricotta cheese or cottage cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup freshly grated Parmesan cheese
Garnish
  • fresh basil for serving

Equipment

  • large pot or Dutch oven
  • Wooden Spoon
  • Small Mixing Bowl
  • Ladle
  • measuring cups and spoons

Method
 

  1. In a large pot over medium-high heat, cook ground beef and Italian sausage until browned. Season with salt and pepper. Drain and set aside.
  2. In the same pot, heat olive oil. Add chopped onion and cook until translucent, about 5 minutes. Stir in garlic and cook for 1 minute.
  3. Add tomato paste, marinara sauce, red pepper flakes, parsley, oregano, and basil. Stir well to combine and cook for 2 minutes.
  4. Pour in chicken broth and return the browned meat to the pot. Bring to a boil.
  5. Break lasagna noodles into pieces and add them to the soup. Reduce heat to medium-low and simmer until noodles are tender, about 10–12 minutes. Add spinach and cook until wilted.
  6. Meanwhile, in a small bowl, combine ricotta, mozzarella, and Parmesan cheese.
  7. Ladle hot soup into bowls and top each serving with a dollop of the cheese mixture. Garnish with fresh basil and enjoy!

Notes

For a vegetarian version, skip the meat and add more vegetables like mushrooms or zucchini. For a vegan option, use plant-based cheese and vegetable broth. The soup base can be made ahead and frozen for up to 3 months (add noodles fresh when reheating).