Lasagna Soup: Loaded with ground beef, Italian sausage, noodles, cheeses, and seasonings, this easy soup recipe is ready in about an hour, making it the perfect warm, dinner recipe!
Cooler months, call for some of the best soup recipes! This buffalo chicken soup, this taco soup recipe, and this white chicken chili recipe are on repeat this time of year.
But now, this lasagna soup is right in the middle of them on the rotation!
Jump to:
⭐️ Why This Recipe Works
- Pasta Lovers: Everyone’s favorite pasta in soup form, this makes lasagna lovers giddy when they can have a different version of the Italian dish.
- Freezable Soup: If you love meal planning and making freezer meals, this recipe is a great option! See the “storage” section below for tips on how to freeze this great soup for best results.
- Flexible Substance: This soup has more of a broth substance, the way it is written, however, if you want a thicker soup, add 5 more lasagna noodles (broken up) to thicken it up a bit.
🧾 Ingredients Needed
I’ve highlighted a couple of ingredients with some relevant notes below. Aside from this, the ingredients needed are pretty basic.
- Cheeses, optional – The cheeses do not have to be in the soup but if you’re able to have cheese, I highly recommend it. It’s more of a “topping” really that elevates the soup. However, the soup is delicious even without the ricotta, mozzarella, and parmesan that are blended in at the end.
- Broth – Some brands of broth purchased from the store, or even chicken broth made at home, can have higher levels of salt in them so keep this in mind when you’re adding salt later on in the recipe. Salt may not be as necessary or perhaps you’ll need more.
- Herbs – We use dried herbs for this recipe, just because they’re staples in our spice cabinet but you can absolutely use fresh if you prefer, especially fresh basil!
📖 Substitutions
If you’re short on some of the ingredients, feel free to switch some things out. Here are a few substitutions that may come in handy:
- Tomato Sauce – Instead of using store-bought tomato sauce, you can buy 2-24oz cans of whole tomatoes and add all of your herbs and blend it all in a food processor or blender until smooth. Then add your tomato sauce to your pot and cook as per the instructions.
- Spices and Herbs – If you’d prefer to use Italian seasoning instead of a combination of the spices we’ve listed, that should absolutely be ok. Something else that may be fun to try too, is the Italian dressing seasoning package that we use in a lot of other recipes such as our Venison spaghetti sauce.
- Meat – This recipe calls for ground beef and ground pork sausage, however, ground turkey and your favorite ground sausage flavor will work great too.
- Ricotta – If you’d rather use cottage cheese instead of ricotta, that’s absolutely ok. The two are often interchangeable in traditional lasagna recipes.
- Pasta – Craving this soup but out of lasagna noodles? No problem! Switch out elbow macaroni, large fettuccine noodles, or even spaghetti noodles.
(TIP: I’d break the spaghetti or fettuccini noodles down into smaller pieces like you’d do the lasagna noodles, for bitesize pieces. It may also require more noodles than what is called for in this recipe since they’re smaller.)
🥣 Variations
Making this recipe in the slow cooker or Instant Pot can be an option as well.
- Slow Cooker Lasagna Soup – Fully cook the ground beef and sausage, drain and then add to the crock pot (or slow cooker). Next, add in the broth, tomato sauce, onion, spices, and herbs. Cook on low for 6-8 hours or high for 3-4 hours. Then, add the broken pieces of lasagna noodles and cook on high for 30 minutes. Top with ricotta mixture as the recipe states.
- Instant Pot Lasagna Soup – Turn the “saute” function on, and cook the meat until brown, then drain, and set aside in a different bowl. Add the olive oil and chopped onion and saute for about 5 minutes. Then add broth (scraping the bottom of the pot to loosen any stuck-on pieces), tomato sauce, spices, and herbs, and stir. Add cooked meat and broken lasagna noodles, and stir. Attach the lid, turn the nozzle to “seal” and pressure cook on “high” for 3 minutes. Quick release. Top with ricotta, parmesan, and mozzarella mixture as the recipe states.
👩🏻🍳 How to Make Lazy Lasagna Soup
We call this lazy lasagna because there’s no layering, spreading, or any careful structuring that traditional lasagna calls for.
*Be sure to see the recipe card below for the full ingredients list & instructions!*
This soup is broken into 3 components:
- cooking the meat
- mixing liquids, noodles, spices, and herbs
- topping with cheese mixture
TIP: After your meat is cooked in step 2, you’ll want to set it aside for a few minutes in a plate or bowl, so it may be good to have something to put the cooked meat in while you prep the liquid and spices.
STEP 1. Add ground beef and sausage to the stockpot (Image 1). Our favorite tool for breaking up cooked meat is this meat chopper.
TIP: Cooking the onions – If you prefer, you can cook the onions with the meat, so they saute with the meat for more of a flavor blend, and softer onions.
STEP 2. Brown until fully cooked. Cook the meat until it is fully browned, then drain and set aside. (Image 2).
STEP 3. Build the soup. In the same stockpot that the meat was cooked in, add olive oil, chopped onion (cook for a minute or two if not cooked with the meat in step 1), and then tomato sauce, chicken broth, spices, herbs, and cooked meat (Image 3).
STEP 4. Add pasta. Bring mixture to a boil and then add broken pasta noodles. Cook until al dente (about 8-10 minutes) or until it reaches the desired texture and then remove from heat (Image 4).
TIP: Time Saver. Mix the cheese topping (below) while the pasta is cooking in the soup, in step 4, to save time.
Step 5. Gather the 3 kinds of cheese. Place ricotta, mozzarella, and parmesan cheese in a small bowl (Image 5).
Step 6. Combine cheese mixture. Mix together until it’s evenly combined (Image 6).
Step 7. Serve and/or top with cheese. Ladle out servings in to individual bowls and either serve as is (Image 7 & 8), or top with the cheese mixture and stir to blend (Image 9 & 10 below), and enjoy!
💭 Recipe Pro Tips
- Make-Ahead. Like lasagna, this soup may taste better the next day!
- Double the recipe. If you love meal planning, you can double this recipe and eat leftovers later in the week, or freeze the extra for later (being mindful of the freezing instructions below)!
- Spice it up. Love spicy dishes? Use spicy sausage and/or red pepper flakes to the recipe for a kick!
📋 Recipe FAQs
Yes! It may not take as long to cook, as the regular noodles will, to come to al dente.
If you have extra noodles, you can use them for a different kind of soup, like chicken noodle or vegetable soup. Or, you can use them for roll-ups that contain a cheese filling and marianara sauce on top.
It will keep in the refrigerator for up to 5 days.
🥙 What to serve with this delicious lasagna soup
If you’re looking to round out your meal by serving something to go with this soup, we recommend this salad recipe and these Italian sliders!
❄️ Storage
- Storing leftovers – Allow soup to fully cool and then store in an airtight container, in the refrigerator for up to 5 days.
- Freezing – If you want to make this soup ahead of time and freeze it, make the soup through step 4, and stop right before adding in your pasta. Dish the soup, once cooled a little bit, into freezer-safe containers and freeze. When you are ready to make, put the frozen soup into a pot and bring to a boil, then continue with step 4, adding in the pasta.
🍲 More Favorite Soup Recipes You’ll Love
If you love an easy bowl of soup like this one, then you’ll also love these:
Did you make this? I’d be so grateful if you left a review below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!
📖 Recipe
Easy Lasagna Soup
Ingredients
- 1 pound ground beef
- ½ pound ground Italian sausage
- 7 cups chicken stock
- 10 lasagna noodles broken in to little pieces
- ½ white onion diced
- 2 teaspoons garlic powder
- 1 Tablespoons olive oil
- 2 – 24 ounce cans of tomato sauce
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- 1 teaspoon dried basil
- salt to taste
- black pepper to taste
Cheese Mixture
- ½ cup grated parmesan cheese
- 1 cup shredded mozzarella
- 15 ounces ricotta cheese
Instructions
- In a large pot on medium-high heat, cook the ground beef and ground Italian sausage until mostly cooked and lightly browned. Drain grease and remove meat from the pot.
- Add your onion, olive oil, garlic powder, tomato sauce, chicken stock, oregano, parsley, and basil to your pot, and add your meat back into your soup. Add salt and pepper to taste.
- Bring to a boil then add your broken lasagna noodles. Cook until al dente or to the texture you desire. Remove from the heat.
Cheese Mixture
- In a small bowl, mix together your ricotta, parmesan, and mozzarella cheese until combined.
Serve
- Pour your soup into bowls to serve, and add a dollop of your cheese mixture and basil to top and garnish.
Notes
- Storing leftovers – Allow soup to fully cool and then store in an airtight container, in the refrigerator for up to 5 days.
- Freezing – If you want to make this soup ahead of time and freeze it, make the soup through step 4, and stop right before adding in your pasta.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
April says
I love this soup! It’s total comfort food – great for a cold evening!
Anna says
This is hands-down our favorite winter soup! So comforting and filling. Thank you for sharing this recipe!
Svetlana says
So hearty and flavorful! I loved it