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0 from 6 votes

Lasagna Soup Recipe

Craving comfort without the fuss? This lasagna soup is my go-to when I want the nostalgic flavors of traditional lasagna but without the hassle of layering and waiting by the oven. This easy, one-pot soup version is as simple to make as it is hearty and flavorful.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 8 servings
Calories: 553 kcal
Course: Soup
Cuisine: North American , Italian

Ingredients

  • 1 1 lb mild Italian sausage see notes
  • ½ ½ lb lean ground beef
  • 1 1 small onion finely minced
  • 3 3 cloves garlic minced
  • 2 2 tablespoons tomato paste
  • 1 1 28 ounce can diced tomatoes
  • 4 4 cups chicken stock
  • 1 1 tablespoon Italian seasoning
  • 1 1 teaspoon each: salt and pepper
  • 9 9 lasagna noodles broken into bite-sized pieces
  • ½ ½ cup heavy cream optional
Ricotta Topping
  • 1 1 cup ricotta see notes
  • ½ ½ cup Minced basil
  • ½ ½ cup EACH: grated parmesan and mozzarella
  • 1 1 clove garlic finely minced
  • 1 1 pinch each: salt and pepper

Instructions

    Cup of Yum
  1. Remove the Italian sausage from its casing and add it and the ground beef to a soup pot over medium-high heat. Cook until well-browned, breaking up the meat while stirring.
  2. Add the onion and cook until it's translucent, about 3 minutes. Add the garlic and tomato paste to the pot and cook until the tomato paste starts to darken and smells sweet, about 2 minutes.
  3. Add the chicken stock, diced tomatoes and their juices, Italian seasoning, salt, and pepper and bring the pot to a boil. Stir in the broken up lasagna noodles then lower the heat, cover the pot, and simmer until the noodles are soft, about 15 minutes.
  4. While the soup is simmering, make the topping. Add all the ingredients to a medium-sized bowl and mix well.
  5. Remove the soup from the heat and stir in the heavy cream. Serve the soup topped with the ricotta topping and a few extra basil leaves.

Notes

  • Note 1: Instead of the sausage and ground beef mix, use 1 ½ lb of either. And if you'd like it spicy, use spicy Italian sausage. 
  • Note 2: To remove the sausage casing, cut the sausage in half lengthwise and then remove the meat and discard the thin casing. 
  • Note 3: Cottage cheese makes a decent and budget-friendly alternative to ricotta. 
  • Note 4: I listed the heavy cream as optional. But honestly, I love it so much that I hope you add it. It's not a lot, but it does balance the soup and add a bit of something extra special. 
  • Make-Ahead/Freezer Instructions: Leftovers can be stored in the fridge for up to 4 days and reheated gently on the stove. If the soup thickens too much, add a splash of water or stock. If you're making this for meal prep or to freeze, I suggest cooking the pasta separately and adding it to your bowl when serving, as the pasta becomes softer the longer it sits in the soup.
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Nutrition Information

Serving 1 bowl Calories 553kcal (28%) Carbohydrates 32g (11%) Protein 29g (58%) Fat 34g (52%) Saturated Fat 15g (75%) Polyunsaturated Fat 3g Monounsaturated Fat 13g Trans Fat 0.1g Cholesterol 107mg (36%) Sodium 1079mg (45%) Potassium 525mg (15%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 471IU (9%) Vitamin C 3mg (3%) Calcium 221mg (22%) Iron 3mg (17%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 553

% Daily Value*

Serving 1 bowl
Calories 553kcal 28%
Carbohydrates 32g 11%
Protein 29g 58%
Fat 34g 52%
Saturated Fat 15g 75%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 13g 65%
Trans Fat 0.1g 5%
Cholesterol 107mg 36%
Sodium 1079mg 45%
Potassium 525mg 11%
Fiber 1g 4%
Sugar 4g 8%
Vitamin A 471IU 9%
Vitamin C 3mg 3%
Calcium 221mg 22%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.