Easy Lasagna Soup Recipe: All the Flavor, Half the Work

Transform classic lasagna into a comforting one-pot soup with tender pasta, savory meat sauce, and creamy ricotta dollops for a family-friendly weeknight dinner.

There’s something incredibly comforting about lasagna—the layers of pasta, rich meat sauce, and creamy cheese create pure comfort food magic. But let’s be honest: making traditional lasagna is time-consuming and requires quite a bit of effort with all that layering. That’s where lasagna soup comes in as a brilliant solution. This recipe captures all the beloved flavors of classic lasagna in a cozy, hearty soup that comes together in one pot in under an hour. You get the same satisfying combination of Italian sausage, tomatoes, herbs, pasta, and cheese, but without the hassle of building layers or waiting for it to bake. It’s perfect for busy weeknights when you’re craving something homemade and comforting but don’t have hours to spend in the kitchen. The soup reheats beautifully and actually tastes even better the next day, making it ideal for meal prep or feeding a crowd.

What Makes This Recipe So Good

This lasagna soup recipe stands out because it truly delivers on the promise of lasagna flavor in a simplified format. The foundation starts with a combination of Italian sausage and ground beef, which creates a richer, more complex flavor than using just one meat. Aromatics like onion and garlic build depth, while crushed tomatoes and tomato paste provide the thick, robust sauce base that’s essential to good lasagna. The addition of Italian herbs—basil, oregano, and a bay leaf—gives authentic Italian seasoning that tastes homemade rather than relying solely on premade spice blends. Breaking lasagna noodles into pieces and cooking them directly in the soup infuses the broth with starchy goodness that creates a naturally thick, satisfying consistency. The real genius is how the cheese is served: rather than mixing everything together, you dollop ricotta on top of each bowl and sprinkle with mozzarella and parmesan, mimicking the layered cheese experience of traditional lasagna. This presentation keeps the cheese fresh and creamy rather than completely melted into the soup.

Ingredients

For the soup base:
– 1 tablespoon olive oil
– 1 pound Italian sausage (mild or spicy, based on preference)
– ½ pound ground beef
– 1 medium yellow onion, diced
– 4 cloves garlic, minced
– 1 (28-ounce) can crushed tomatoes
– 1 (6-ounce) can tomato paste
– 6 cups chicken or beef broth
– 2 teaspoons dried basil
– 1 teaspoon dried oregano
– 1 bay leaf
– 1 teaspoon salt
– ½ teaspoon black pepper
– ¼ teaspoon red pepper flakes (optional)

For the pasta and cheese:
– 8 ounces lasagna noodles, broken into pieces
– 1 cup ricotta cheese
– 1½ cups shredded mozzarella cheese
– ½ cup grated parmesan cheese
– Fresh basil for garnish

Step-by-Step Instructions

**Brown the meat:** Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage and ground beef, breaking it up with a wooden spoon as it cooks. Cook for 6-8 minutes until the meat is browned and no longer pink. If there’s excessive grease, drain most of it, leaving about 1 tablespoon in the pot for flavor.

**Build the aromatics:** Add the diced onion to the pot with the meat and cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning. The combination of browned meat and sautéed aromatics creates the flavorful foundation of your soup.

**Create the sauce:** Stir in the tomato paste and cook for 2 minutes, stirring frequently. This caramelizes the tomato paste and deepens its flavor. Add the crushed tomatoes, broth, basil, oregano, bay leaf, salt, black pepper, and red pepper flakes if using. Stir everything together and bring the mixture to a boil. Once boiling, reduce heat to medium-low and let it simmer for 15-20 minutes, stirring occasionally. This simmering time allows the flavors to meld together beautifully.

**Cook the pasta:** While the soup simmers, break your lasagna noodles into bite-sized pieces—roughly 2-inch squares work well. After the soup has simmered, add the broken noodles and stir. Increase heat to bring back to a gentle boil, then cook for 10-12 minutes until the noodles are tender, stirring occasionally to prevent sticking. Remove the bay leaf and discard. Taste and adjust seasoning with additional salt and pepper if needed.

**Serve with cheese:** Ladle the hot soup into bowls. Add a generous dollop of ricotta cheese to each serving, then sprinkle with shredded mozzarella and grated parmesan. The heat from the soup will slightly melt the cheeses. Garnish with fresh basil leaves and serve immediately with crusty bread.

Storage Tips

Lasagna soup stores wonderfully, making it perfect for meal prep. Let the soup cool completely before transferring to airtight containers. It will keep in the refrigerator for 4-5 days. Store the ricotta, mozzarella, and parmesan separately rather than mixing them into the soup, as this keeps the cheese fresh and prevents the texture from becoming grainy when reheated. The pasta will continue to absorb liquid as it sits, so the soup will thicken considerably. When reheating, add a splash of broth or water to thin it back to your preferred consistency. Reheat gently on the stovetop over medium heat, stirring frequently, or microwave individual portions for 2-3 minutes. For freezer storage, the soup base freezes beautifully for up to 3 months, but consider cooking the pasta fresh when serving. If you do freeze it with pasta, expect the noodles to be softer after thawing and reheating. Thaw frozen soup overnight in the refrigerator before reheating.

Benefits

This lasagna soup delivers all the satisfaction of traditional lasagna with significant practical advantages. The total time from start to finish is less than an hour, compared to the 90+ minutes needed for classic lasagna. You’ll use just one pot instead of multiple pans and baking dishes, which means dramatically less cleanup. The soup is naturally portion-controlled—you can make a big batch and serve it over several days, reheating only what you need rather than committing to cutting into a whole lasagna. It’s also more forgiving for beginner cooks since there’s no risk of undercooked noodles in the middle or overcooked edges. The soup format makes it easier to customize portions and adjust the pasta-to-sauce ratio based on personal preference. From a nutritional standpoint, you can easily increase the vegetable content by adding spinach, zucchini, or bell peppers without affecting the structure the way you would with layered lasagna. Finally, it’s more crowd-friendly and party-appropriate since it can sit in a slow cooker on warm and guests can serve themselves easily.

Common Mistakes to Avoid

**Overcooking the pasta:** Lasagna noodles can go from perfectly tender to mushy quickly, especially since they continue softening as the soup sits. Start checking for doneness at 10 minutes and remove from heat as soon as they’re al dente. Remember that residual heat will continue cooking them slightly.

**Not breaking noodles small enough:** If your noodle pieces are too large, they’re difficult to eat with a spoon and create an awkward eating experience. Break them into roughly 2-inch pieces—big enough to be recognizable as lasagna noodles but small enough to fit comfortably on a spoon.

**Skipping the simmer time:** Rushing the soup before adding pasta means missing out on flavor development. The 15-20 minute simmer allows the herbs to infuse, the tomatoes to mellow, and the flavors to marry. This step makes the difference between “good” and “amazing.”

**Adding all the cheese to the pot:** Mixing ricotta and mozzarella directly into the soup might seem easier, but it creates a completely different dish. Keeping the cheese separate and adding it fresh to each bowl preserves the lasagna-like experience and better texture.

**Using no-boil lasagna noodles:** While convenient for baked lasagna, no-boil noodles don’t work well in soup. They’re designed to absorb moisture from sauce during baking, but in soup, they become slimy and break apart. Use regular lasagna noodles for best results.

Variations

**Vegetarian lasagna soup:** Omit the meat and add 2 cups of diced vegetables like zucchini, bell peppers, and mushrooms. Sauté them with the onions. Add white beans or chickpeas for protein and heartiness. Use vegetable broth instead of chicken or beef broth.

**Creamy lasagna soup:** Stir in ½ cup of heavy cream or half-and-half during the last few minutes of cooking for a richer, creamier soup base that mimics white lasagna. This version is particularly good with chicken sausage and spinach.

**Slow cooker version:** Brown the meat and sauté aromatics as directed, then transfer everything except the pasta and cheese to a slow cooker. Cook on low for 6-8 hours. Add broken lasagna noodles during the last 30 minutes on high until tender.

**Spicy Italian soup:** Use all spicy Italian sausage, increase red pepper flakes to ½ teaspoon, and add diced jalapeños with the onions. Top with a drizzle of hot honey for sweet-spicy complexity.

**Spinach and mushroom addition:** Stir in 4 cups of fresh spinach and 8 ounces of sliced mushrooms during the last 5 minutes of cooking for extra vegetables and nutrition without changing the fundamental character of the soup.

FAQ

**Can I use a different type of pasta?**
Yes, though it won’t be quite as lasagna-like. Broken lasagna noodles have a unique wide, flat shape, but you can substitute with other pasta like rotini, penne, or shells. Use about 2 cups of smaller pasta shapes and reduce cooking time to package directions.

**Do I need to cook the pasta separately?**
No, that’s one of the beauties of this recipe. Cooking the pasta directly in the soup adds starch that naturally thickens it and reduces dishes. Just make sure you have enough liquid and stir occasionally to prevent sticking.

**Can I make this in an Instant Pot?**
Absolutely. Use the sauté function to brown meat and aromatics, then add tomatoes, tomato paste, broth, and seasonings. Pressure cook on high for 5 minutes with natural release. Add broken pasta and cook on sauté mode for 10-12 minutes until tender.

**Why is my soup too thick?**
The pasta absorbs liquid, especially when stored. Simply add more broth or water when reheating until you reach your preferred consistency. Start with ½ cup and add more as needed.

**Can I use ground turkey instead of beef and sausage?**
Yes, but the flavor will be milder. Add extra Italian seasoning and consider using turkey Italian sausage rather than plain ground turkey for better flavor. You might also want to add a tablespoon of olive oil since turkey is leaner.

Final Thoughts

Lasagna soup is proof that sometimes the best recipes come from reimagining classics in new ways. This dish honors everything we love about traditional lasagna—the rich meat sauce, the tender pasta, the creamy cheese—while eliminating the fussy parts and reducing the time investment. It’s become a go-to recipe in countless homes precisely because it delivers maximum comfort with minimal effort. The one-pot simplicity makes it approachable for weeknight cooking, while the satisfying flavors make it special enough for casual entertaining. Whether you’re cooking for your family on a busy Tuesday or preparing a make-ahead meal for the week, this lasagna soup will quickly earn a permanent spot in your rotation. It’s the kind of recipe you’ll find yourself craving on cold days, recommending to friends, and making over and over. Give it a try tonight, and you might just find that you prefer this soup version to traditional lasagna. Sometimes the shortcut really is the better route.