Lasagna Soup
Lasagna soup is a hearty, quick meal that captures everything you love about traditional lasagna—savory beef and sausage, rich tomato broth, tender noodles, and melty cheese—served up with ricotta for extra richness.
Perfect for the start of soup season, lasagna soup is a soup I can never seem to get sick of. There so many little tweaks you can make depending on what you have in your pantry, how creamy you want it, or if you can handle a little heat! I think sometimes I prefer this over real lasagna because a one-pot meal it just so easy!
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Lasagna Soup
Lasagna soup is a hearty, quick meal that captures everything you love about traditional lasagna—savory beef and sausage, rich tomato broth, tender noodles, and melty cheese—served up with ricotta for extra richness.
Ingredients
- 2 tbsp olive oil
- 1/2 yellow onion
- 2 garlic cloves
- 1/2 pound ground beef
- 1/2 pound ground italian sausage (mild or hot)
- salt and pepper
- 1/2 tsp italian seasoning
- 1/2 tsp oregano
- 1/4 tsp red pepper flakes
- dash of cayenne, optional
- 2 tbsp tomato paste
- 2 cups chicken broth
- 12 oz pasta sauce
- 4 oz lasagna noodles (or other short pasta shape)
- splash of heavy cream
- 1 tbsp fresh basil, chopped
- 1/4 cup freshly grated parmesan
- 1/4 cup mozzarella, shredded
- ricotta, optional (for topping)
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and sauté until softened, about 3–4 minutes. Stir in garlic and cook for 1 minute more.
- Add the beef and sausage and cook until browned, breaking it up with a spoon as it cooks. Season with salt, pepper, Italian seasoning, oregano, red pepper flakes, and cayenne if using. Cook until the meat is most of the way cooked through.
- Stir in tomato paste and cook for 1–2 minutes.
- Pour in chicken broth and pasta sauce, then bring to a simmer. Add the broken lasagna noodles. Cook uncovered for 12–15 minutes, stirring occasionally, until the pasta is tender.
- Stir in a splash of heavy cream, fresh basil, Parmesan, and mozzarella. Adjust seasoning as needed.
- Ladle into bowls and top with a dollop of ricotta, extra Parmesan, or fresh basil if desired.
Notes
Storing: Store in an airtight container in the refrigerator for up to 4 days.
Make it your own! This recipe is great for using what you have on hand and changing up the flavors.
Nutrition Facts
Calories
610Fat
42 gSat. Fat
15 gCarbs
31 gFiber
3 gNet carbs
28 gSugar
6 gProtein
28 gSodium
1553 mgCholesterol
100 mgNutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Welcome to Sundays at Grace’s! A personal food blog sharing my favorite meals and recipes from my kitchen to yours. I hope you enjoy them as much as I do!