Hello, friends! Today I’m sharing one of my absolute favorite comfort food creations – Lasagna Soup. If you love traditional lasagna but don’t always have the time or energy for all that layering, this soup is about to become your new best friend. It has everything you adore about lasagna – rich meat sauce, tender pasta, and plenty of melty cheese – but comes together in one pot in a fraction of the time.
I first made this soup on a chilly weeknight when I was craving lasagna but knew I didn’t have hours to spend in the kitchen. What started as an experiment quickly became a family favorite that I make at least twice a month. The beauty of this recipe is that it captures that classic Italian-American comfort we all love while being so much more practical for busy weeknights.
Why You’ll Love This Recipe
This Lasagna Soup is truly the best of both worlds. You get all those familiar flavors – savory Italian sausage, aromatic garlic, tangy tomatoes, and creamy ricotta – without the fuss of constructing layers or waiting for a casserole to bake. Everything cooks in one pot, which means minimal cleanup (my favorite kind of recipe!).
The soup itself is incredibly hearty and satisfying. Each spoonful delivers tender pasta shells that catch all that delicious sauce, along with perfectly seasoned meat and vegetables. Then comes the fun part – dolloping creamy ricotta cheese mixture right into your bowl and watching it swirl into the hot soup. Top it with mozzarella and fresh basil, and you’ve got a meal that feels special enough for company but easy enough for a Tuesday night.
I also love how customizable this recipe is. You can swap the Italian sausage for ground beef or turkey, use different pasta shapes, adjust the spice level, or even sneak in extra vegetables. It’s forgiving and flexible, which makes it perfect for using what you have on hand.
Ingredients
For this comforting Lasagna Soup, you’ll need ingredients that probably feel familiar if you’ve ever made traditional lasagna. I always keep most of these staples in my pantry and fridge, which makes this recipe even more convenient.
The base starts with olive oil, onion, and plenty of garlic – the aromatic foundation of so many Italian dishes. I use a combination of ground Italian sausage and ground beef for the most flavor, but you can use all of one or the other if you prefer. The sausage adds wonderful seasoning and a bit of richness that really makes the soup special.
For the tomato base, you’ll need crushed tomatoes, tomato sauce, and tomato paste. This trio creates the perfect consistency and depth of flavor. Chicken or beef broth adds body to the soup, while Italian seasoning, dried basil, and oregano bring all those classic Italian flavors we’re looking for.
The pasta is important too – I love using medium pasta shells because they’re the perfect little vessels for catching sauce, but you could also use broken lasagna noodles, rotini, or penne. Finally, the cheese component is what really makes this lasagna soup! You’ll need ricotta cheese mixed with parmesan and an egg to create that creamy, classic lasagna filling. Shredded mozzarella and fresh basil finish everything beautifully.
Step-by-Step Instructions
Let me walk you through making this cozy, delicious soup. It’s truly straightforward, and before you know it, your kitchen will smell absolutely amazing.
Start with the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add your diced onion and cook for about 4-5 minutes until it’s softened and translucent. Then add the minced garlic and cook for another minute, stirring constantly so it doesn’t burn. Your kitchen should already be smelling wonderful!
Brown the meat: Add the Italian sausage and ground beef to the pot, breaking it up with a wooden spoon as it cooks. You want to brown it thoroughly, which takes about 8-10 minutes. Make sure to break it into small crumbles so it distributes evenly throughout the soup. If there’s excess fat, drain most of it, leaving just a tablespoon or so for flavor.
Build the soup base: Stir in the tomato paste and let it cook for about a minute – this deepens its flavor. Then add the crushed tomatoes, tomato sauce, and broth. Season with Italian seasoning, dried basil, oregano, salt, and pepper. I also like to add a pinch of red pepper flakes if I want a little heat. Bring everything to a boil, then reduce the heat and let it simmer for about 15 minutes. This allows all the flavors to meld together beautifully.
Cook the pasta: Add your pasta shells directly to the soup and stir well. Let them cook according to the package directions, usually about 10-12 minutes, stirring occasionally to prevent sticking. The pasta will absorb some of the liquid and release starch, which helps thicken the soup perfectly.
Prepare the ricotta mixture: While the pasta cooks, combine the ricotta cheese, grated parmesan, egg, and a pinch of salt and pepper in a small bowl. Mix until smooth and creamy. This is your lasagna “filling” that makes this soup truly special.
Taste and adjust: Once the pasta is tender, taste your soup and adjust the seasoning as needed. Sometimes I add a little sugar to balance the acidity of the tomatoes, or extra salt and pepper to brighten everything up.
Tips for the Best Lasagna Soup
After making this soup countless times, I’ve learned a few tricks that make it even better. First, don’t skip browning the meat properly. Taking the time to get good color on the sausage and beef adds so much depth to the final flavor.
When it comes to pasta, I recommend cooking it directly in the soup rather than separately. Yes, it will absorb some liquid and the soup will thicken, but that’s part of what makes it so hearty and satisfying. If you’re planning to have leftovers, you might want to cook the pasta separately and add it to individual bowls, as the pasta will continue to absorb liquid as it sits.
The ricotta mixture is best added fresh to each serving rather than stirred into the entire pot. This keeps it creamy and allows everyone to customize how much they want. I usually put a generous dollop right in the center of each bowl, then let diners swirl it in themselves.
For the cheese topping, freshly shredded mozzarella melts so much better than pre-shredded, which often contains anti-caking agents. If you can take an extra minute to shred your own, you’ll notice the difference.
This soup actually tastes even better the next day as the flavors continue to develop. Just add a splash of broth or water when reheating, as it will have thickened overnight.
Kitchen Gear for This Recipe
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Frequently Asked Questions
Can I make this soup ahead of time? Absolutely! You can make the soup base up to 3 days in advance and store it in the refrigerator. I’d recommend adding the pasta when you reheat it, so it doesn’t get mushy. The ricotta mixture can also be made a day ahead.
Can I freeze Lasagna Soup? Yes, but with a caveat. The soup base freezes beautifully for up to 3 months. However, I don’t recommend freezing it with the pasta already in it, as pasta doesn’t freeze and reheat well in soup – it gets very soft and mushy. Freeze the soup base, then cook fresh pasta when you’re ready to serve.
What can I substitute for Italian sausage? You can use all ground beef, ground turkey, or ground chicken if you prefer. If you’re using a leaner meat and missing the flavor from the sausage, add an extra teaspoon of Italian seasoning and a pinch of fennel seeds to mimic that sausage taste.
Can I make this vegetarian? Definitely! Skip the meat entirely and add vegetables like zucchini, bell peppers, mushrooms, and spinach. Use vegetable broth instead of chicken or beef broth. You might want to add some extra herbs and a splash of soy sauce or miso paste for umami depth.
What pasta shapes work best? Medium pasta shells are my favorite, but you can use broken lasagna noodles (very traditional!), rotini, penne, farfalle, or even small shells. Just adjust the cooking time according to the package directions for whatever pasta you choose.
Why add an egg to the ricotta mixture? The egg helps bind the ricotta mixture and gives it a texture that’s closer to traditional lasagna filling. If you prefer, you can leave it out, though the mixture will be slightly less cohesive.
How can I make this soup thicker or thinner? If your soup is too thick, simply add more broth or even a bit of water until you reach your desired consistency. If it’s too thin, let it simmer uncovered for a few more minutes, or add a slurry of cornstarch and water (mix 1 tablespoon cornstarch with 2 tablespoons cold water, then stir into the soup).
This Lasagna Soup has become one of those recipes I turn to again and again, especially when I need something comforting that comes together quickly. There’s something so satisfying about that first bite – the rich tomato broth, tender pasta, savory meat, and creamy cheese all in one spoonful. It’s casual enough for a weeknight but impressive enough that I’ve served it to guests many times, always to rave reviews.
I hope this soup brings as much comfort and joy to your table as it does to mine. Serve it with some crusty garlic bread and a simple green salad, and you’ve got yourself a complete meal that everyone will love. Happy cooking, friends!
If the lasagna craving runs deeper than a bowl, our three-cheese baked ziti scratches the same itch with far less assembly. And when the weather turns properly cold, there are more bowls worth making in our 18 best fall soup recipes.
Lasagna Soup
Italian-American · Soup
Hearty one-pot soup with all the flavors of classic lasagna - rich meat sauce, tender pasta, and creamy ricotta cheese, ready in under an hour.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 pound ground Italian sausage
- 1/2 pound ground beef
- 3 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 4 cups chicken broth or beef broth
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
- 8 ounces medium pasta shells
- 1 cup ricotta cheese
- 1/2 cup grated parmesan cheese
- 1 large egg
- 1 1/2 cups shredded mozzarella cheese
- Fresh basil leaves, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook for 4-5 minutes until softened. Add minced garlic and cook for 1 minute more, stirring constantly.
- Add Italian sausage and ground beef to the pot. Break up the meat with a wooden spoon and cook for 8-10 minutes until browned and cooked through. Drain excess fat if needed, leaving about 1 tablespoon.
- Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, tomato sauce, and broth.
- Season with Italian seasoning, dried basil, oregano, salt, pepper, and red pepper flakes if using. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add pasta shells to the soup and cook according to package directions, about 10-12 minutes, stirring occasionally, until pasta is tender.
- While pasta cooks, combine ricotta cheese, parmesan cheese, egg, and a pinch of salt and pepper in a small bowl. Mix until smooth.
- Taste soup and adjust seasoning as needed.
- To serve, ladle soup into bowls. Add a generous dollop of the ricotta mixture to each bowl, top with shredded mozzarella, and garnish with fresh basil leaves.
Nutrition: 485 calories
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