In my house, soup season starts in August, and honestly, it doesn't wait for a calendar to tell it when. It's pasta season too (let's be real, that one never ends), so this Lasagna Soup is where the two finally meet. All the flavors you love about lasagna, like the savory meat sauce, tender noodles and melty mozzarella, simmer together in one big pot until they turn into the coziest bowl of the year. Add a scoop of creamy ricotta on top, grab a spoon and curl up on the couch. This one is pure comfort in a bowl.
Quick Look: Lasagna Soup Recipe
- ⏱ Prep Time: 15 minutes
- 🔥 Cook Time: 35 minutes
- ⏳ Total Time: 50 minutes
- 🍲 Serving: 8 Bowls
- ⚡ Calories: 599 calories per serving
- 🥫 Flavor Profile: Creamy and savory with a rich tomato broth
- 👌 Difficulty: Easy, everything comes together in one pot
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Why You Will Love This Recipe
- Cozy One Pot Meal: Everything from the meat sauce to the noodles simmers together in one big pot. Fewer dishes means more time on the couch with a warm bowl.
- Creamy and Cheesy: Heavy cream and melty mozzarella make the broth rich and silky, and a scoop of ricotta on top gives you that classic lasagna bite in every spoonful.
- Easy to Make Gluten Free: Just use gluten free noodles! I used Jovial gluten free lasagna noodles, and this soup is every bit as cozy.
- Make Ahead Friendly: Make the soup without the noodles, then add them fresh when you are ready to eat. It is perfect for busy weeknights or a cozy weekend meal prep.
Key Ingredients
Check out the recipe card at the bottom of the page for a full list of ingredients and their exact amounts.
- Ground Beef and Italian Sausage: Using both gives this soup a hearty, savory meat sauce flavor. The lean ground beef keeps it from getting greasy, and the sausage brings in all that Italian seasoning. If you are using sausage links, just remove the casings.
- Lasagna Noodles: Broken into pieces and cooked right in the soup. I used Jovial gluten free lasagna noodles, but any pasta noodles you have on hand will work.
- Diced Tomatoes and Tomato Paste: These build the rich tomato base. A jar of tomato sauce works too if that is what you have in the pantry.
- Chicken Broth: This is what turns lasagna into soup! If you are keeping it gluten free, double check the label on your broth.
- Heavy Cream: Stirred in at the end to make the broth creamy and silky.
- Spinach: It wilts right into the hot soup for a little hidden veggie moment.
- The Cheeses: Mozzarella melts into the soup, while the ricotta and Parmesan are mixed together for a creamy scoop on top, just like the cheesy layer in a classic lasagna.
Variations
- Swap the Meat: Use all ground beef or all Italian sausage if that is what you have. Ground chicken or turkey also works for a lighter bowl.
- Make it Spicy: Use hot Italian sausage or add a pinch of red pepper flakes with the spices for a little kick.
- Add More Veggies: Sauté diced zucchini, mushrooms or bell pepper with the onion for an even heartier soup.
- Try Tortellini or Ravioli: Swap the lasagna noodles for cheese tortellini or ravioli for extra cheesy bites. Just keep an eye on the cook time, since it will change depending on the brand and if they are fresh or frozen.
- Make it Extra Cheesy: Ladle the soup into oven-safe bowls, top with extra mozzarella and broil for a minute or two until bubbly. If you love cheesy pasta as much as I do, my Gluten Free Chicken Alfredo is another cozy one to try.
How to Make Lasagna Soup
Step 1. In a large pot over medium-high heat, cook the Italian sausage and ground beef until browned and there is no pink left. Season with salt and pepper if you like.
Step 2. Carefully drain any grease from the pot and set the cooked meat aside in a bowl.
Step 3. Lower the heat to medium and add the olive oil, diced onion and minced garlic. Cook for 3 to 5 minutes, stirring, until the onion looks translucent. Then add the spices, tomato paste, chicken broth and diced tomatoes, and return the cooked meat to the pot.
Step 4. Bring the soup to a boil, then add the lasagna noodles, broken into pieces. Let them cook on medium for 8 to 10 minutes, checking the box since cook times vary by brand. Once the noodles are tender, stir in the spinach, heavy cream and parsley, then add the mozzarella and stir until melted.
Step 5. In a small bowl, mix the ricotta and Parmesan. Ladle the soup into bowls, add a scoop of the ricotta mixture on top and finish with extra Parmesan and fresh basil. Enjoy!
Expert Tips
- Drain the Grease Well: Italian sausage releases a lot of fat, so take the time to drain it after browning. This keeps the broth rich and creamy instead of oily.
- Stir the Noodles Often: Give the pot a good stir for the first few minutes after adding the noodles so they don't stick together or to the bottom of the pot. Gluten free noodles especially like to stick.
- Don't Overcook the Noodles: The noodles will keep softening in the hot broth even after you turn off the heat, so pull them when they are just tender. This is extra important with gluten free noodles, which can turn mushy.
- Lower the Heat for the Dairy: Turn the heat down to low before stirring in the heavy cream and mozzarella. A gentle heat keeps the cream from separating and helps the cheese melt smooth.
- Adjust the Thickness: If your soup gets too thick, add a splash of chicken broth at a time until it reaches your favorite consistency.
Lasagna Soup FAQs
Yes! You can use any pasta noodles you have on hand. Bowtie, penne, rotini or mafaldine all work great if you don't have lasagna noodles. Just check the box for the cooking time, since it will vary depending on the shape and brand.
Tomatoes can be a little acidic, especially canned ones, and a touch of sugar balances that out. It softens the tomato's sharp edge and makes the broth taste richer and rounder without making it sweet. If you prefer, you can start with 1 tablespoon and add more to taste.
Simply use gluten free noodles! I used Jovial gluten free lasagna noodles, broken into pieces. Also double check the labels on your chicken broth and Italian sausage to make sure they are gluten free too.
Yes! Make the soup without adding the noodles, then store it in the fridge in an airtight container. When you are ready to eat, bring the soup back to a boil, add the noodles and cook until tender. Then stir in the spinach, heavy cream, parsley and mozzarella, and top with the ricotta mixture.
Yes, just don't freeze it with the ricotta and Parmesan cheese mixture. Store the soup in a freezer-safe container for up to 3 months, then mix up a fresh batch of the cheese mixture to add to each bowl after reheating. For the best texture, freeze the soup before adding the noodles and cook them fresh when you reheat.
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📖 Recipe
Lasagna Soup
Ingredients
- ½ pound lean ground beef
- ½ pound Italian sausage no skin, or ground
- salt and pepper to taste
Sauce
- 1 yellow onion chopped
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 24 ounces diced tomatoes or jarred tomato sauce
- 2 tablespoons fresh parsley chopped (or 2 teaspoon dried)
- 1 tablespoon Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 2 tablespoons sugar
- 6 ½ cups chicken broth
- ½ cup heavy cream
- 12-13 ounces lasagna noodles broken into pieces; I used Jovial gluten free
- 1 cup fresh spinach leaves chopped
- ½ cup Parmesan cheese freshly grated
- 10 ounces ricotta cheese
- 2 cups mozzarella cheese shredded
- fresh basil optional
Instructions
- In a large pot over medium-high heat, cook the sausage and ground beef until browned and you no longer see any pink. Salt and pepper for this step is optional.
- Once the meat is done, carefully drain any grease from the pot and set the meat aside.
- Lower the heat to medium and add the olive oil. Then toss in the diced onion and fresh garlic. Cook for 3 to 5 minutes while stirring, until the onions begin to look translucent.
- Next, add in your spices, tomato paste, chicken broth, and diced tomatoes. Return the cooked meat to the pot.
- Allow this to come to a boil, then add your lasagna noodles, broken into pieces. With the heat on medium, let these cook for 8-10 minutes. Time may vary depending on your choice of noodles, so make sure to check the box.
- Once the noodles are done, add in the spinach, heavy cream and fresh parsley.
- Stir well, then add the 2 cups of mozzarella cheese. Stir until the cheese is melted and combined.
- In a small bowl, combine the ricotta and Parmesan. Once mixed, add small dollops to your bowl of lasagna soup. Top with any additional Parmesan cheese and fresh basil.
Notes
- Refrigerate for up to 3 days in an airtight container. Keep the ricotta topping separate and add it fresh when serving.
- The noodles will keep soaking up the broth as the soup sits, so it will be thicker the next day.
- Freeze for up to 3 months in a freezer-safe container, but don't freeze it with the ricotta and Parmesan cheese mixture. Make a fresh batch of the cheese mixture when serving.
- Reheat the soup in a pot over medium-low heat, stirring often. Add a splash of chicken broth to thin it back out if needed.
- Or microwave individual bowls at 1-minute intervals, stirring in between.
- If you don't have lasagna noodles, you can use any pasta noodles you have on hand.
- Use gluten free noodles to keep this recipe gluten free.
- To make ahead, make the soup without the noodles and store it in the fridge. Bring it back to a boil and add the noodles when you are ready to serve.
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