Hearty Lasagna Soup – Cozy, Comforting, and Easy to Make
Lasagna soup delivers everything you love about classic lasagna—rich tomato sauce, tender noodles, savory meat, and gooey cheese—in a cozy bowl. It’s satisfying without the fuss of layering and baking. This version is hearty, weeknight-friendly, and great for leftovers.
You’ll get deep flavor from simple ingredients and a creamy finish that tastes like a hug. If you love lasagna but want something quicker and lighter, this soup hits the sweet spot.
Hearty Lasagna Soup - Cozy, Comforting, and Easy to Make
Ingredients
Method
- Brown the meat: Heat olive oil in a large pot over medium-high heat. Add the sausage and ground beef, breaking it up with a spoon. Cook until browned with no pink remaining, about 6–8 minutes.Drain excess fat if needed.
- Sauté aromatics: Add the diced onion to the pot. Cook until softened, 4–5 minutes. Stir in the garlic and cook for 30 seconds, just until fragrant.
- Build flavor: Add tomato paste, oregano, basil, red pepper flakes, salt, and black pepper.Cook the paste for 1–2 minutes to deepen the flavor, stirring to coat the meat.
- Add liquids: Pour in the crushed tomatoes and chicken broth. Stir well and bring to a gentle boil. Reduce to a simmer and cook for 10 minutes to let the flavors meld.
- Cook the noodles: Stir in the broken lasagna noodles.Simmer, stirring occasionally to prevent sticking, until the noodles are al dente, about 10–12 minutes. Add 1 cup water if the soup gets too thick.
- Adjust seasoning: Taste and add more salt, pepper, or a teaspoon of sugar if the tomatoes are very acidic.
- Make the cheese mixture: In a small bowl, mix ricotta and Parmesan. This will be your creamy dollop for serving.
- Add the mozzarella: Turn the heat to low and stir in the mozzarella until melty and stringy.Keep the soup warm but do not boil.
- Serve: Ladle the soup into bowls. Top each bowl with a generous spoonful of the ricotta-Parmesan mixture and a sprinkle of extra Parmesan and fresh basil or parsley.
Why This Recipe Works
This lasagna soup builds flavor in layers without complicated steps. Browning the sausage and beef creates a rich base, while sautéed onions and garlic add warmth.
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Crushed tomatoes bring body, and a mix of Italian herbs keeps everything familiar and comforting. Cooking the noodles in the soup infuses them with flavor, and the ricotta-parmesan topping melts into each spoonful for that classic lasagna feel.
It’s also flexible. You can swap the meat, use different noodles, or lighten it up with more veggies.
The ingredients are easy to find, and the method is forgiving, so you can make it your own without losing the heart of the dish.
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or hot), casings removed
- 1/2 pound lean ground beef (or use all sausage)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional, to taste)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 (28-ounce) can crushed tomatoes
- 4 cups low-sodium chicken broth (or beef broth)
- 1 cup water (as needed to thin)
- 8–10 lasagna noodles, broken into bite-size pieces
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese, plus more for garnish
- 1 1/2 cups shredded mozzarella cheese
- 1 teaspoon sugar (optional, to balance acidity)
- Fresh basil or parsley, chopped, for garnish
How to Make It
- Brown the meat: Heat olive oil in a large pot over medium-high heat. Add the sausage and ground beef, breaking it up with a spoon. Cook until browned with no pink remaining, about 6–8 minutes.
Drain excess fat if needed.
- Sauté aromatics: Add the diced onion to the pot. Cook until softened, 4–5 minutes. Stir in the garlic and cook for 30 seconds, just until fragrant.
- Build flavor: Add tomato paste, oregano, basil, red pepper flakes, salt, and black pepper.
Cook the paste for 1–2 minutes to deepen the flavor, stirring to coat the meat.
- Add liquids: Pour in the crushed tomatoes and chicken broth. Stir well and bring to a gentle boil. Reduce to a simmer and cook for 10 minutes to let the flavors meld.
- Cook the noodles: Stir in the broken lasagna noodles.
Simmer, stirring occasionally to prevent sticking, until the noodles are al dente, about 10–12 minutes. Add 1 cup water if the soup gets too thick.
- Adjust seasoning: Taste and add more salt, pepper, or a teaspoon of sugar if the tomatoes are very acidic.
- Make the cheese mixture: In a small bowl, mix ricotta and Parmesan. This will be your creamy dollop for serving.
- Add the mozzarella: Turn the heat to low and stir in the mozzarella until melty and stringy.
Keep the soup warm but do not boil.
- Serve: Ladle the soup into bowls. Top each bowl with a generous spoonful of the ricotta-Parmesan mixture and a sprinkle of extra Parmesan and fresh basil or parsley.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 4 days. The noodles will continue to soften.
- Freezer: For best results, freeze the soup without the noodles for up to 3 months.
When reheating, add fresh broken noodles and simmer until cooked. If freezing with noodles, expect a softer texture.
- Reheating: Warm on the stovetop over medium heat, adding a splash of broth or water to loosen. Microwave in short bursts, stirring between intervals.
- Cheese topping: Store the ricotta-Parmesan mixture separately and add to bowls just before serving.
Benefits of This Recipe
- Comfort in a bowl: All the flavors of lasagna with far less effort and time.
- Weeknight-friendly: One pot, straightforward steps, and about 40 minutes start to finish.
- Flexible: Works with different meats, broths, noodles, and veggies.
- Great for leftovers: Tastes even better the next day as the flavors deepen.
- Balanced texture: Brothy yet rich, with tender noodles and a creamy finish.
What Not to Do
- Don’t skip browning the meat: That caramelization is key to deep flavor.
- Don’t overcook the noodles: They will soften as the soup sits; aim for al dente.
- Don’t boil after adding cheese: High heat can make the cheese grainy and oily.
- Don’t forget to season in layers: Salt the meat, taste the broth, and adjust before serving.
- Don’t add all the water at once: Thin the soup gradually to reach your ideal consistency.
Alternatives
- Protein swaps: Use ground turkey or chicken for a lighter soup.
For a vegetarian version, skip the meat and add sautéed mushrooms, zucchini, and spinach. Use vegetable broth instead of chicken broth.
- Noodle options: Use mafalda, bow ties, or broken spaghetti if you don’t have lasagna noodles. Gluten-free pasta works well; cook it separately and add before serving to avoid mushiness.
- Dairy choices: Swap ricotta with cottage cheese for a lighter topping.
Use part-skim mozzarella if you want less richness.
- Flavor boosters: Add a splash of red wine after browning the meat and simmer for 2 minutes before adding tomatoes. Stir in a Parmesan rind during simmering and remove before serving.
- Veggie boost: Add chopped spinach or kale in the last 5 minutes. Carrots and celery can be sautéed with the onions for more body.
- Spice level: Increase crushed red pepper or use hot Italian sausage if you prefer more heat.
FAQ
Can I make this ahead?
Yes.
Cook the soup without the noodles, cool, and refrigerate for up to 4 days. When ready to eat, bring to a simmer and cook the noodles directly in the soup, then add the mozzarella and serve with the ricotta topping.
How do I keep the noodles from getting mushy?
Cook them to al dente and store separately if you expect leftovers. Add cooked noodles to individual bowls and ladle hot soup over them.
This keeps their texture intact.
What if the soup is too thick?
Add more broth or water a little at a time until you reach the consistency you like. The noodles absorb liquid, so thinning before reheating is normal.
Can I make it spicy?
Absolutely. Use hot Italian sausage and increase the crushed red pepper.
A pinch of cayenne also works.
Is there a dairy-free option?
Yes. Skip the mozzarella and ricotta, and finish with a drizzle of good olive oil and fresh herbs. If you like, use a dairy-free ricotta alternative for a creamy topping.
What type of tomatoes are best?
Crushed tomatoes give a smooth, hearty base.
If you prefer more texture, use half crushed and half diced. San Marzano-style tomatoes offer a sweeter, richer flavor.
Can I use fresh herbs?
Yes. Add chopped fresh basil and oregano at the end of cooking to preserve their brightness.
Dried herbs are better for simmering, while fresh herbs are best as a finish.
How can I reduce sodium?
Use low-sodium broth and adjust salt at the end. Rinsing the meat after browning can help, but you’ll lose some flavor; instead, rely on herbs, garlic, and Parmesan for depth.
In Conclusion
Hearty Lasagna Soup brings the soul of lasagna to your bowl with a fraction of the effort. It’s rich, cozy, and endlessly adaptable, perfect for busy nights or relaxed weekends.
With a few smart steps, you get big flavor and a creamy, cheesy finish that satisfies every time. Keep it simple, make it your own, and enjoy a classic—soup style.
