Crumbled beef, Italian sausage, and tender noodles are swirled into a rich tomato broth to make a one-pot lasagna soup that has all the flavors and textures of traditional lasagna! Don’t forget the best part…the ricotta, mozzarella, and parmesan cheese topping!
My-oh-my, let’s talk about the coziest soup ever. Who doesn’t love a big slice of lasagna? But anyone who’s made a Lasagna Recipe at home knows that the layering (noodles, meat, sauce, cheese, repeat, repeat, repeat!) is a labor of love. This lasagna soup recipe cuts out those steps, and instead, simmers all the flavors of lasagna in one big pot! It’s so much easier.
My lasagna soup is chock-full of rich ground beef, savory sausage, and the most flavorful tomato base teeming with garlic and onion, herbs, and a secret ingredient (parmesan rind…shhh!). Finish with a creamy, gooey cheese topping that you’ll be spooning on top of your soup…and straight into your mouth.
Leftovers? They keep so well (if you have any)! Looking for a vegetarian lasagna-style dish that’s actually super easy too? My Eggplant Parmesan Recipe is not to miss.
Why You’ll Love This Lasagna Soup Recipe
- One-pot wonder: lasagna…without the layering headache!
- Cheesy: three-cheese topping…need I say more?
- Leftovers are A+: make it ahead or even freeze it.
Ingredients
- Ground beef – ground beef adds rich, meaty flavor. You can use 80/20 or 90/10 beef…whatever you’d prefer.
- Italian sausage – a blend of ground beef and Italian sausage creates the perfect combination of flavors. While beef adds richness, sweet or spicy sausage adds an Italian flare and lightens things up!
- Lasagna noodles – you can’t have lasagna soup without lasagna noodles! Break them up into bite-sized pieces and let them cook directly in the soup so they soak up all those delicious flavors.
- Chicken broth – chicken broth thins out the tomato base. You can use low-sodium or regular chicken broth.
- Can of crushed tomatoes – crushed tomatoes are the consistency of a rich tomato sauce, creating a hearty base.
- Can of whole peeled tomatoes – use scissors or a wooden spoon to break up whole tomatoes into pieces to create a rustic texture.
- Shiitake mushrooms – a handful of shiitake mushrooms adds a touch of earthiness without being overpowering.
- Yellow onion – onion adds texture and zippiness.
- Garlic – garlic makes everything better!
- Extra virgin olive oil – olive oil helps us sauté our veggies.
- Italian seasoning – Italian seasoning is a blend of dried Italian herbs like oregano, basil, parsley, thyme and rosemary. Instead of buying all of those herbs, use Italian seasoning that includes all of them in one!
- Fennel seeds – while fennel seeds are optional, a little bit adds a warm sweetness. They’re often a component of Italian sausage, so a pinch extra is all you need!
- Bay leaf – I always say bay leaves make soup, soup, adding a subtle aromatic, herbal note.
- Parmigiano-Reggiano rind – my secret to the best lasagna soup is letting the soup simmer with a parmesan rind! The flavor infuses into the broth…yes please. You can use a regular parmesan cheese rind if preferred, too.
- Ricotta cheese – for the signature lasagna soup cheese topping, creamy ricotta is the base!
- Shredded mozzarella cheese – mozzarella cheese added to the creamy ricotta topping creates a gooey, stringy finish. Who would say no to that?
- Grated Parmigiano-Reggiano cheese – some grated parmesan cheese adds nutty, classic Italian flavor to the cheese topping.
- Fresh basil (to garnish) – want a pretty garnish that also adds a pop of freshness? Basil is your best friend!
How to Make Lasagna Soup
Making lasagna soup is a pretty easy one-pot meal, with lots of yummy leftovers! Here are the steps to make it. The full recipe instructions are in the recipe card below.
Add the meat. Add the ground beef and sausage (removed from casings) to a large pot.
Cook the meat. Cook and crumble the meat. Drain and set aside in a bowl.
Sauté the veggies. Drain your large pot. Add olive oil, mushrooms, onion, and garlic. Sauté over medium heat for 3-4 minutes.
Add the tomatoes. Add both cans of tomatoes. Use a spoon to break up the tomatoes into bite-sized chunks.
Add everything else. Add the broth, Italian seasoning, fennel seeds, bay leaf, and parmesan rind. Cover and bring to a boil. Once boiling, turn to a simmer for 10 minutes. Stir occasionally.
Cook the pasta. Break up the lasagna noodles into bite-sized pieces. Add them to the soup, cover, and let simmer for 8-12 minutes. Stir occasionally.
Make the cheese topping. Mix together the ricotta, mozzarella, grated parmesan, and salt.
Serve! Remove the bay leaf and rind, season with salt, and serve with a dollop of the cheese topping and fresh basil.
Storage and Freezing Tips
To store: store leftovers in the fridge, covered once cooled completely, for up to 4 days. Store the ricotta topping separately!
To reheat: add a splash of chicken broth or water before reheating, since the lasagna noodles absorb liquid over time. Reheat lasagna soup in the microwave, in increments of 30 seconds, until hot. Stir every increment. Or reheat on the stovetop on medium heat, stirring occasionally.
To freeze: once cooled completely, store lasagna soup in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
Variations
- Chicken or turkey: lighten things up with ground chicken or turkey!
- Vegetarian: make lasagna soup vegetarian by removing the ground meat and adding in more mushrooms or other veggies like zucchini or bell peppers.
- Creamy tomato base: add a splash of heavy cream.
- Different pasta: instead of traditional lasagna noodles, try rotini or fusilli, or even chickpea pasta or zucchini noodles!
- Spicy: make it spicy by using all spicy sausage or additional red pepper flakes.
How to Serve Lasagna Soup
While lasagna soup is a meal on its own, if you’re looking for the perfect side dish, look no further! A Chicken Caesar Salad is a refreshing, lemony contrast, while Garlic Bread or Garlic Naan Bread is a great way to soak up all that delicious tomato broth. If you’re looking for a simple veggie on the side instead, learn How to Steam Broccoli or make Broiled Asparagus that’s tender-crisp every time! My Beet Salad is simple yet tangy, and another awesome flavor pairing with the rich lasagna soup.
More Soup Recipes You’ll Love!
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If you’ve tried this Lasagna Soup Recipe or any other recipe on my website, please let me know in the comments below. I love hearing from you. Please consider leaving a 🌟 star rating while you are here!
BEST Lasagna Soup Recipe
Ingredients
- 1 pound ground beef, whatever fat content you prefer
- ½ pound Italian sausage, mild or spicy
- ½ pound lasagna noodles
- 5 cups chicken broth
- 28 ounce can crushed tomatoes
- 28 ounce can whole peeled tomatoes
- 1 cup shiitake mushrooms, stems removed and diced
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 3 tablespoons extra virgin olive oil
- 2 teaspoons Italian seasoning
- ½ teaspoon fennel seeds
- 1 bay leaf
- 1 Parmigiano-Reggiano rind, or regular parmesan rind if preferred
- Salt, to taste
Cheese Topping
- 1 ½ cups ricotta cheese, whole milk or part-skim
- 1 ¼ cups shredded mozzarella cheese
- ¾ cup grated Parmigiano-Reggiano cheese, or regular parmesan cheese if preferred
- Chopped basil, to garnish
Instructions
- Add the ground beef and sausage meat (removed from the casings) to a large pot.
- Over medium heat, cook and crumble the meat. Once cooked through, use a slotted spoon to drain meat and set aside in a bowl.
- Drain any liquid fat out of your large pot. Add olive oil, mushrooms, onion, and garlic. Sauté over medium heat for 3-4 minutes until fragrant.
- Add both cans of tomatoes. Use a spoon or scissors to break up the whole tomatoes into rustic, bite-sized chunks.
- Add the broth, Italian seasoning, fennel seeds, bay leaf, and parmesan rind. Cover and bring to a boil. Once boiling, turn the heat down to maintain a simmer for 10 minutes. Stir occasionally.
- Break up the lasagna noodles into bite-sized pieces. Add them to the soup, cover, and let simmer for 8-14 minutes until the noodles are al dente. Stir occasionally.
- While soup is simmering, make the cheese topping by mixing together the ricotta, mozzarella, grated parmesan, and salt to taste.
- Remove the bay leaf and rind, season with salt, and serve with a generous dollop of the cheese mixture on top – and fresh basil!
Video
Notes
- You can use all beef or all sausage instead of a blend if preferred.
- Don’t like mushrooms? Leave them out!
- Lasagna soup makes great leftovers. Keep in mind that the noodles will soften over time and absorb more liquid. You may want to add a splash of extra chicken broth to leftovers because of this!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Such a comforting, homey meal. The ricotta added a creaminess to the tomato broth that tasted just right.
The cheese topping is totally the best part!
Grace
Love the beef AND sausage in this lasagna soup. Double the meat, double the flavor! And it’s all in one pot!
Oh yeah!! 😀
Grace
Honestly, I had never heard of lasagna soup. It sounded really interesting, so I gave it a try. I am so happy I did! This soup is incredible!
I’ve seen lasagna soup recipes on IG and thought I’d give it a try. This one came out PERFECTLY. I love the addition of mushrooms too. I added extra beef…couldn’t help myself 🙂
The mushrooms make it…I agree! Can’t go wrong with more beef too 🙂
Grace