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Lasagna Soup (All the Comfort, None of the Layering) 🍲
I love a good lasagna, but I do not always love spending an hour building one. So this is lasagna turned into a soup: the savory tomato-and-meat sauce, broken noodles, ricotta, and melty cheese, all in one pot. It is another hug in a bowl, and it actually fits into a weeknight. Drop a spoonful of ricotta on top, shower it with mozzarella and parm, and watch it disappear before you even sit down.
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Equipment
- 1 Dutch oven or a Stock Pot
- 1 Mixing Bowl
Ingredients
- .5 lb Ground Beef
- .5 lb Italian Sausage – mild, ground
- 1 Medium White or Yellow Onion Whole, Chopped
- 2 Tbsp Olive Oil Divided
- 4 Garlic Cloves Whole, Minced
- 3 Tbsp Tomato paste
- 24 oz Marinar Sauce 3 Cups
- 1 Tbsp Italian Season
- 1 Tbsp Salt
- 8 Cups Chicken Broth Or Vegetable Broth
- 10 Lasagna Noodles Broken into 4th's
- 2 Tbsp Fresh Parsely Chopped
- 2 Cups Spinach
- 8 Oz Ricotta Cheese
- 1 Cup Mozzarella Shredded
- .5 Cup Parmesan Cheese Grated
- Salt and Pepper To Taste
Instructions
- In a large Dutch oven/stock pot, heat 1 tbsp olive oil over medium-high heat.
- Cook ground beef and Italian sausage until browned.
- Once browned, remove meat from pot.
- Drain excess grease from pot.
- In the cleaned pot, heat 1 tbsp olive oil over medium heat.
- Add onions and cook until a bit softened, about 3 minutes.
- Add garlic and cook 1 minute.
- Stir in tomato paste and allow to cook for 3 minutes before mixing in with onions and garlic. – THIS CONFUSES ME
- Add marinara sauce, broth, Italian seasoning,and salt.
- Return cooked meat to pot.
- Bring to a boil then add uncooked lasagna noodles.
- Reduce heat to medium-low, stir noodles occasionally and cook until tender (about 10 minutes).
- Add spinach and stir in.
- In a bowl, mix ricotta, mozzarella and parmesan cheese.
- Add soup to bowl and add a dollop of cheese mixture on top. Enjoy!
Notes
Tips for the Best Lasagna Soup
- Pasta Options: If you don’t have lasagna noodles, any short pasta like penne or rotini works well.
- Make It Creamier: Stir in a splash of heavy cream for an extra luxurious texture.
- Meal Prep: Keep the soup and pasta separate if making ahead to prevent the noodles from soaking up too much broth.
Nutrition
Tips for Making This Recipe
Cook the noodles right in the soup for ease (or separately if you’re saving leftovers, since they keep drinking up broth). Brown the meat well and let the tomato paste caramelize for deeper flavor. Finish each bowl with a spoon of ricotta and a handful of mozzarella so it goes gooey on top — that’s the lasagna magic.
Frequently Asked Questions
What noodles should I use?
Broken lasagna noodles are classic and fun, but any short pasta works.
Why did my soup get so thick?
The pasta keeps absorbing liquid as it sits. Add a splash of broth when reheating.
Can I make it ahead?
Yes — cook the pasta separately and add it to each bowl so leftovers don’t turn mushy.
Can I make it vegetarian?
Absolutely — skip the meat and load it with mushrooms, zucchini, and extra beans.
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