Lasagna Soup is exactly what it sounds like: every layer of a classic lasagna, from the garlicky meat sauce to the molten mozzarella, simmered together in a single Dutch oven. You get the comfort of a Sunday lasagna on a random Tuesday night, with a fraction of the work and none of the layering.
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The trick is building the sauce properly first. Browning the sausage and beef until deeply caramelized, blooming the tomato paste, and letting the crushed tomatoes simmer with oregano and basil gives you a broth that tastes like it cooked for hours. Broken lasagna noodles soak up that flavor right in the pot, and a swirl of ricotta at the end makes every spoonful creamy.
Finish each bowl with a snowstorm of shredded mozzarella and a spoonful of ricotta. It melts into the hot soup and turns into those stretchy cheese pulls you only thought were possible with a baked casserole.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) hot or mild Italian sausage, casings removed
Hot sausage adds a pleasant background heat; swap in ground turkey sausage if you want it leaner. Look for sausage with a firm texture and no pooled liquid in the package.
1 lb (450g) ground beef (80/20)
The 20% fat keeps the meat juicy and builds flavor in the pot. Ground pork or extra sausage works as a substitute if you prefer.
1 large yellow onion, diced (about 1 1/2 cups / 200g)
Yellow onion gives the sweetest, deepest base; white or sweet onion can stand in without much difference. Choose onions that feel heavy and have dry, papery skins.
4 garlic cloves, minced (about 1 tbsp)
Fresh garlic is essential here; jarred garlic tastes flat. If you are out, use 1 teaspoon garlic powder stirred in with the tomato paste.
3 tbsp tomato paste
Tomato paste is the flavor bomb that makes this taste slow-cooked. Buy it in a tube so you can use exactly what you need without waste.
1 can (28 oz / 800g) crushed tomatoes
San Marzano-style crushed tomatoes are sweeter and less acidic. If you only have diced, pulse them a few times in a blender for a smoother broth.
6 cups (1.4L) low-sodium chicken broth
Low-sodium lets you control the salt level; vegetable broth makes this fully meatless-friendly if you swap the meat for mushrooms. Better Than Bouillon paste dissolved in water is a great shortcut.
10 oz (280g) lasagna noodles, broken into 1- to 2-inch pieces
Regular (not no-boil) noodles hold up best and release starch that thickens the broth. Oven-ready noodles work but will need about 3 extra minutes of simmering.
1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp red pepper flakes
Dried herbs bloom better when added to the hot fat with the tomato paste. Italian seasoning blend can replace both herbs in a pinch.
1 cup (250g) whole-milk ricotta
Whole-milk ricotta is creamier and less watery than part-skim. Cottage cheese blended smooth is a solid high-protein substitute.
2 cups (225g) shredded low-moisture mozzarella
Shred it yourself from a block for the best melt; pre-shredded cheese is coated with starch and clumps. Fresh mozzarella will turn stringy and watery, so stick with low-moisture.
1/2 cup (50g) grated Parmesan, plus more for serving
Parmigiano-Reggiano has the nuttiest flavor, but any firm aged grating cheese works. Save the rind and simmer it in the broth for extra depth if you have one.
Tips & Tricks
Do not boil the noodles separately
Cooking the broken lasagna noodles directly in the broth releases starch that thickens the soup and infuses them with tomato-beef flavor.
Watch the salt
Broth, sausage, and Parmesan are all salty, so taste before seasoning and add salt only at the very end.
Keep the noodles al dente
Pull the pot off the heat when the noodles still have a slight bite, because they keep softening as the soup sits.
Stir the cheese in at the table
Adding mozzarella and ricotta to individual bowls keeps the cheese from gluing to the pot and gives you fresh cheese pulls every time.
Pro Tips
Step-by-Step Instructions
1. Brown the meat
Heat a large Dutch oven over medium-high heat (about 400F / 205C surface temperature) and cook the sausage and beef for 8 to 10 minutes, breaking it up, until no pink remains and the edges are deeply golden brown.
2. Soften the aromatics
Reduce heat to medium (350F / 175C) and add the onion, cooking 4 to 5 minutes until translucent and soft, then stir in the garlic for 30 seconds until fragrant but not browned.
3. Bloom the tomato paste
Push the meat to the side, add the tomato paste, oregano, basil, and red pepper flakes, and fry for 1 minute until the paste turns brick red and smells sweet and concentrated.
4. Build the broth
Pour in the crushed tomatoes and chicken broth, scraping up the browned bits from the bottom, and bring to a boil over high heat (about 425F / 220C).
5. Simmer the sauce
Lower to a gentle simmer (about 200F / 93C) and cook uncovered for 10 minutes until the broth thickens slightly and the flavors meld, stirring occasionally.
6. Cook the noodles
Add the broken lasagna noodles and simmer for 12 to 14 minutes, stirring often, until al dente and tender with a slight bite in the center.
7. Season and finish
Taste and season with salt and black pepper, then stir in the Parmesan until melted and the broth looks glossy.
8. Serve with cheese
Ladle into bowls and top each with a spoonful of ricotta and a handful of mozzarella so it melts into gooey pools, finishing with extra Parmesan and torn basil.
Delicious Variations
Creamy Tomato Version
Stir in 1/2 cup heavy cream with the Parmesan for a pink, velvety broth that tastes like a restaurant bowl.
Vegetarian Mushroom
Swap the meats for 1 lb cremini mushrooms and 1 cup cooked lentils, using vegetable broth for a hearty meatless pot.
Spicy Calabrian Kick
Add 1 tablespoon Calabrian chili paste with the tomato paste and finish with burrata instead of ricotta for a spicy, luxurious twist.
How to Store Lasagna Soup
Refrigerator
Store in an airtight container in the refrigerator for up to 4 days; the noodles will absorb broth, so loosen with extra chicken broth when reheating.
Freezer
Freeze the soup base without the noodles and cheese for up to 3 months; thaw overnight in the refrigerator, then cook fresh noodles when reheating.
Reheating
Reheat gently on the stovetop over medium-low heat (about 300F / 150C) for 5 to 7 minutes, adding broth as needed, and top with fresh cheese just before serving.
Frequently Asked Questions
Q: Can I make lasagna soup with regular lasagna noodles?
Yes, regular lasagna noodles are actually the best choice because they hold their shape and release starch that thickens the broth. Break them into 1- to 2-inch pieces and simmer them right in the soup for 12 to 14 minutes.
Q: Why did my lasagna soup turn out bland?
Bland soup usually means the meat was not browned deeply enough or the tomato paste was not bloomed. Sear the meat until golden brown and fry the tomato paste for a full minute until it darkens before adding liquid.
Q: Can I make lasagna soup in a slow cooker?
Yes, brown the meat and aromatics on the stove first, then transfer everything except the noodles and cheese to a slow cooker and cook on low for 4 hours. Add the noodles in the last 30 minutes on high so they do not turn mushy.
Q: How do I keep the noodles from getting soggy in leftovers?
Cook the noodles just to al dente and store them separately from the broth if you plan on having leftovers. When reheating, add the noodles back to the hot broth for 2 to 3 minutes.
Q: What do you serve with lasagna soup?
A crisp green salad and crusty garlic bread are the classic pairings because they soak up the rich tomato broth. A sprinkle of fresh basil and extra Parmesan on top rounds out the bowl.
If you make this Lasagna Soup, snap a photo of those cheese pulls and tag me on social media so I can see your cozy bowl. Save this recipe for the next chilly night when you need dinner on the table fast, and let me know in the comments which variation you tried first.
Lasagna Soup
Lasagna Soup delivers all the cheesy, saucy layers of lasagna in one cozy pot, ready in under an hour with barely any cleanup.
🧂 Ingredients
- 1 lb (450g) hot or mild Italian sausage, casings removed
- 1 lb (450g) ground beef (80/20)
- 1 large yellow onion, diced (about 1 1/2 cups / 200g)
- 4 garlic cloves, minced (about 1 tbsp)
- 3 tbsp tomato paste
- 1 can (28 oz / 800g) crushed tomatoes
- 6 cups (1.4L) low-sodium chicken broth
- 10 oz (280g) lasagna noodles, broken into 1- to 2-inch pieces
- 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp red pepper flakes
- 1 cup (250g) whole-milk ricotta
- 2 cups (225g) shredded low-moisture mozzarella
- 1/2 cup (50g) grated Parmesan, plus more for serving
📋 Instructions
- 1Brown the meat — Heat a large Dutch oven over medium-high heat (about 400F / 205C surface temperature) and cook the sausage and beef for 8 to 10 minutes, breaking it up, until no pink remains and the edges are deeply golden brown.
- 2Soften the aromatics — Reduce heat to medium (350F / 175C) and add the onion, cooking 4 to 5 minutes until translucent and soft, then stir in the garlic for 30 seconds until fragrant but not browned.
- 3Bloom the tomato paste — Push the meat to the side, add the tomato paste, oregano, basil, and red pepper flakes, and fry for 1 minute until the paste turns brick red and smells sweet and concentrated.
- 4Build the broth — Pour in the crushed tomatoes and chicken broth, scraping up the browned bits from the bottom, and bring to a boil over high heat (about 425F / 220C).
- 5Simmer the sauce — Lower to a gentle simmer (about 200F / 93C) and cook uncovered for 10 minutes until the broth thickens slightly and the flavors meld, stirring occasionally.
- 6Cook the noodles — Add the broken lasagna noodles and simmer for 12 to 14 minutes, stirring often, until al dente and tender with a slight bite in the center.
- 7Season and finish — Taste and season with salt and black pepper, then stir in the Parmesan until melted and the broth looks glossy.
- 8Serve with cheese — Ladle into bowls and top each with a spoonful of ricotta and a handful of mozzarella so it melts into gooey pools, finishing with extra Parmesan and torn basil.
