Easy Lasagna Soup (One Pot & Cozy)

If you love lasagna, but don’t love all the work that goes into making it, you will love this Easy Lasagna Soup recipe. It is quick, and packed with flavor, making it ideal for busy weeknights or a comforting weekend meal.

“Imagine enjoying a lasagna dinner on a weeknight in just 30 minutes. Pair it with a salad and crusty bread for dipping, and you have a satisfying meal the whole family will love. The best part? Cleanup is a breeze with this one-pot dish!”

Lasagna has always been my boyfriend’s favorite meal, but the traditional preparation can be quite time-consuming. That’s why I was thrilled to discover lasagna soup.

This soup literally taste like you made a whole tray of lasagna, but without all the hassle. It’s a great shortcut to capturing all the cheesy, saucy goodness of lasagna in a single pot. Believe me it’s just like the real deal. This soup has become our go-to recipe for satisfying his lasagna cravings without spending hours in kitchen.

Try some of my other soups, like my Beef Barley Soup or Spicy Shrimp and Rice Soup.

How do you make lasagna soup taste like real lasagna?

To make lasagna soup taste like classic lasagna, focus on replicating the key flavors and textures of the dish. Use ingredients that are essential to lasagna, such as ground beef, Italian sausage, ricotta cheese, mozzarella, Parmesan, and lasagna noodles. Use Italian herbs such as oregano, basil, and garlic. These create the familiar flavor profile.

What kind of pasta works best for lasagna soup?

The best pasta for lasagna soup is broken lasagna noodles because they mimic the texture and appearance of the classic dish. If you don’t have them on hand you can use either bowtie, penne, fusilli or any of your favorite small pasta.

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Ingredients Needed:

• Italian sausage, (casings removed)
• ground beef
• olive oil
• onion, diced
• garlic cloves, chopped
• dried oregano
• dried basil
• salt
• black pepper
• red pepper flakes (optional)
• low sodium chicken broth
• crushed tomatoes
• tomato sauce
• tomato paste
• lasagna noodles or any pasta of choice
• ricotta cheese
• shredded mozzarella cheese
• grated Parmesan cheese
• fresh parsley

How do I make Easy Lasagna Soup?

1. Heat olive oil, add the ground beef and sausage (casings removed), breaking it up as it browns. Drain excess fat if needed.

2. Add diced onion and cook until soft. Stir in chopped garlic and seasonings.

3. Pour in broth, water,  crushed tomatoes, tomato sauce and paste. Bring to a simmer.

4. In a small bowl mix the ricotta, mozzarella, and Parmesan cheeses. Set aside.

5. Break lasagna noodles into pieces. Be sure not to make them too big.

6. Add broken lasagna noodles directly to the soup and simmer until the pasta is tender.

7. Ladle the soup into bowls and add a dollop of the ricotta mixture. Top with fresh parsley. Serve with crusty   bread for dipping.

Making ahead of time:

If you would like to prepare this soup ahead of time. Cook the soup up to the point of adding the pasta. Once done, let the soup cool to room temperature.

Transfer the cooled soup into an airtight container and refrigerate for up to 3-4 days.

When ready to enjoy, heat the soup, cook the noodles right in the soup until just al dente.  Top with the cheese mixture and enjoy.

Storage:

Keep lasagna soup in an airtight container in the refrigerator for up to 3-4.  When reheating, you might need to add a bit of broth or water, as the pasta can absorb liquid over time. Reheat on the stove-top over medium heat until warmed through. When heated add a dollop of the cheese mixture on top and stir to combine.

Easy Lasagna Soup (One Pot & Cozy)

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• Author: Lori
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 to 6 servings 1x
• Category: Soup
• Method: Stove-top
• Cuisine: Italian

Ingredients

Units USM Scale 1x2x3x

• 1/2 lb Italian sausage
• 1/2 lb ground beef
• 1 tbls olive oil
• 1 small onion, diced
• 4 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 4 cups low sodium chicken broth
• 1 cup water
• 1 (28 oz) can crushed tomatoes
• 1 (8 oz) can tomato sauce
• 1 tbsp tomato paste
• 10 pieces of lasagna noodles (approx. 1/2 lb.), broken in pieces or any pasta of choice
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• fresh parsley for garnish

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Instructions

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef and sausage (casings removed) and cook until browned, breaking apart with the back of your spoon. Drain any excess fat if necessary.
2. Add diced onion, cook until softened, about 3-4 minutes. Stir in chopped garlic, oregano, basil, salt, black pepper and red pepper flakes, cooking for another minute until fragrant.
3. Pour in the broth, water, crushed tomatoes, tomato sauce and tomato paste. Simmer for 10 minutes.
4. In small bowl mix the ricotta, mozzarella, and Parmesan cheeses, set aside.
5. Break lasagna noodles into pieces.
6. Add the broken lasagna noodles directly to the pot. Simmer until the pasta is cooked al dente, about 10-12 minutes. Stir occasionally to prevent sticking.
7. Ladle the soup into bowls add a dollop of the ricotta mixture on top and garnish with fresh basil. Serve with crusty bread for dipping.