Let’s be honest, some nights, even the idea of layering lasagna feels like a mountain. You crave the richness, the creamy-cheesy magic, the deeply savory tomato bite… but not the hour-long bake and a stack of dirty dishes.
That’s where this Lasagna Soup steps in.
It’s everything you love about classic lasagna, hearty meat, tender noodles, tomato comfort, and that swoon-worthy ricotta topping, delivered in a one-pot, spoonable format. You get the soul of Sunday dinner with the ease of a weeknight meal.
I stumbled on this version during a snowstorm (classic story), trying to use up random pasta, half a tub of ricotta, and leftover sausage. One simmering pot later, the kitchen smelled like nostalgia and the kids asked for seconds. Now it’s on monthly rotation and I suspect it’s about to hit yours too.
🛒 Ingredients You’ll Need (And Why They Matter)
Protein & Umami
- Lean ground beef + Italian sausage. The classic lasagna flavor combo. Sausage brings fennel and depth; beef balances it out.
Aromatics
- Onion + garlic. The baseline of flavor. Don’t skip or skimp.
Liquid Gold
- Tomato paste + marinara sauce + chicken broth. This trio builds a broth that’s rich, tangy, and slurp-worthy.
Pasta
- Broken lasagna noodles. They look rustic and catch flavor in all the right ways.
Cheese Swirl
- Ricotta, mozzarella, Parmesan. Don’t stir these in. Dollop them on top for that melty, creamy swirl moment.
Optional Greens
- Spinach. Totally optional, but adds color and a health nudge.
🍲 Step-by-Step: How to Make Lasagna Soup
1. Brown the Meat
In a large pot, brown the ground beef and sausage until deeply golden. Drain the fat and set the meat aside.
2. Sauté the Base
Add olive oil, then onion and cook until soft and sweet. Garlic joins the party next, sizzling just enough to get fragrant.
3. Build the Broth
In goes tomato paste (cook it down slightly), marinara, chicken broth, and spices. Return the meat, and let the flavors marry.
4. Cook the Pasta
Once simmering, stir in your broken lasagna noodles. Keep it on medium-low and stir occasionally so nothing sticks.
5. Add the Greens
Spinach goes in last. It wilts in seconds and brings a vibrant touch.
6. Mix the Cheese Swirl
In a bowl, stir ricotta, shredded mozzarella, and Parmesan. This is your creamy crown.
7. Serve & Swirl
Ladle soup into bowls, scoop the cheese mixture gently on top, and let the heat do the rest. It’ll melt into ribbons of flavor.
🔁 Make-Ahead, Freeze & Reheat Tips
- Make-Ahead: Stop right before adding noodles. Store the broth + meat base. Add pasta fresh when reheating.
- Freezer-Friendly: Freeze without cheese swirl for up to 3 months. Add cheese and reheat gently on the stovetop.
- Leftovers: Keep for 3–4 days in the fridge. Noodles will soften but flavor deepens.
🔄 Variations to Try
- Vegetarian Version: Use mushrooms and zucchini instead of meat. Still hearty, still comforting.
- Vegan Option: Same as above, plus a dollop of cashew ricotta.
- Low-Carb Twist: Sub zucchini ribbons or shirataki noodles.
- Shortcuts: Store-bought sauce, pre-minced garlic, even frozen chopped spinach all work in a pinch.
🛠️ Troubleshooting & Tips
Why are my noodles mushy?
Cook them just to al dente — about 10 minutes — and eat soon after. They’ll soften more in leftovers.
Can I use another pasta?
Absolutely. Fusilli, rotini, or bowties are all welcome here.
Is the ricotta topping necessary?
Yes. Emotionally and culinarily, yes.
❓ FAQs
Can I use cottage cheese instead of ricotta?
You can, just blend it first for a smoother texture.
Will gluten-free noodles hold up?
Yes, but cook them separately and stir in at the end to avoid breaking.
Can I use store-bought marinara?
Totally fine. Pick one you’d eat by the spoon.
🥣 Conclusion
This isn’t just soup. It’s the lasagna your busy Wednesday actually has time for.
It’s cheesy without a mess, rich without the hassle, and honestly? It’s better than I expected.
If you make – it let it simmer, let it swirl, and let it warm you all the way down.
Lasagna Soup
Ingredients
Equipment
Method
- 1. Brown the meats: In a large pot over medium‑high heat, cook beef and sausage with a pinch of salt & pepper until nicely browned, about 6–7 minutes. Remove to a bowl and drain excess fat.
- 2. Sauté aromatics: Add a splash of olive oil to the same pot, then sauté onion until translucent (about 5 minutes). Add garlic and cook 1 more minute until fragrant.
- 3. Build the broth: Stir in tomato paste and cook 1 minute. Add marinara, oregano, basil, red pepper flakes (if using), and chicken broth. Return browned meat to pot, stir to combine.
- 4. Cook noodles: Bring to a simmer, then add broken noodles. Reduce heat to medium‑low and cook 10–12 minutes, stirring occasionally, until noodles are al dente.
- 5. Finish with greens: Stir in spinach until just wilted, about 1–2 minutes. Remove from heat.
- 6. Mix the cheese swirl: In a small bowl, combine ricotta, mozzarella, and Parmesan until smooth-reaching creamy consistency.
- 7. Serve piping hot: Ladle soup into bowls; whisk the cheese blend slightly then dollop in center—allow it to swirl naturally. Garnish with fresh basil and serve with crusty bread.
Notes
- Freezer‑Friendly: Cool the soup before freezing (without cheese swirl) for up to 3 months. Reheat gently, then add fresh cheese swirl.
- Make‑Ahead Tip: You can prep the broth and meat up to step 4 ahead of time; just refrigerate and finish cooking with noodles when ready.
- Troubleshooting: Too salty? Add a splash of water or unsalted broth. Mushy noodles? Reduce simmer time by a minute next time.
- Variations: Swap in turkey sausage or use gluten‑free pasta. For vegan version, replace meats with roasted mushrooms/zucchini and use cashew ricotta.