Lasagna Soup Recipe: Easy One Pot Comfort Meal

Name: Lasagna Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Italian
Ingredients: – 1/2 pound ground beef for savory flavor and protein; – 1/2 pound sausage for richness and Italian seasoning; – salt and pepper to taste for balanced flavor; – 1 yellow onion, chopped for aromatic depth; – 1 tablespoon olive oil for sautéing; – 3 cloves garlic, minced for bright flavor; – 2 tablespoons tomato paste for concentrated flavor; – 1 recipe marinara sauce or 24 ounces marinara sauce for lasagna flavor; – 1/4 teaspoon red pepper flakes for subtle heat; – 2 tablespoons fresh parsley, chopped or 2 teaspoons dried for herb flavor; – 1/2 teaspoon Italian seasoning for authentic flavor; – 1 teaspoon dried basil for lasagna seasoning; – 7 cups chicken or vegetable broth for soup base; – 9 lasagna noodles, broken into pieces for pasta component; – 2 cups fresh spinach leaves for color and nutrients; – 10 ounces ricotta cheese or cottage cheese for creamy topping; – 1 cup shredded mozzarella cheese for melty texture; – 1/2 cup grated Parmesan cheese for salty finish; – fresh basil for garnish

By:

Camille Hayes

Published:

March 21, 2026

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Why You’ll Love This Lasagna Soup

Lasagna Soup brings everything you love about classic lasagna into a warm, slurpable bowl. This Lasagna Soup recipe is perfect for busy weeknights, cozy dinners, and leftovers that taste even better the next day. It uses simple pantry staples and comes together in about 50 minutes, making it an easy one pot comfort meal for home cooks, busy parents, students, and anyone who wants a hearty dinner without fuss.

Ease of preparation: This Lasagna Soup is a one-pot meal that needs only basic chopping, browning, and simmering. With a prep time of 10 minutes and a cook time of 40 minutes, you can have dinner on the table in about 50 minutes. The clear steps make it suitable for new cooks and busy households.
Health benefits: Packed with protein from the ground beef and sausage and a boost of vitamins from optional spinach, this Lasagna Soup offers balanced nutrition. The recipe includes lean protein, tomato-rich broth, and calcium-packed cheeses to keep meals satisfying and nourishing.
Versatility: This lasagna-style soup adapts well to dietary needs. Swap meats for extra vegetables, use plant-based cheese, choose gluten-free pasta, or reduce fat by using cottage cheese. The flexible nature of lasagna soup means it fits diets and tastes with little effort.
Distinctive flavor: The tomato paste, marinara, Italian seasoning, red pepper flakes, and a blend of ricotta, mozzarella, and Parmesan create that familiar lasagna flavor in a comforting broth. Fresh basil and parsley finish the dish with bright, Italian notes that make the soup stand out.

Lasagna Soup combines convenience and comfort without losing the classic lasagna flavor. Whether you are feeding a family, meal prepping, or cooking for one, this recipe is a great go-to that hits all the right notes.

Jump To

1. Why You’ll Love This Lasagna Soup
2. Essential Ingredients for Lasagna Soup
3. How to Prepare the Perfect Lasagna Soup: Step-by-Step Guide
4. Dietary Substitutions to Customize Your Lasagna Soup
5. Mastering Lasagna Soup: Advanced Tips and Variations
6. How to Store Lasagna Soup: Best Practices
7. Nutrition Facts
8. FAQs: Frequently Asked Questions About Lasagna Soup
9. Lasagna Soup

Essential Ingredients for Lasagna Soup

Below is a clear, structured ingredient list with precise measurements and a short note on the role each ingredient plays in the recipe. Each line begins with the quantity followed by the ingredient name, as requested.

1/2 pound ground beef – provides savory, meaty flavor and protein.
1/2 pound sausage – adds richness and Italian seasoning notes; use mild or spicy to taste.
Salt and pepper to taste – seasons the meat and broth for balanced flavor.
1 yellow onion, chopped – builds aromatic depth when sautéed.
1 tablespoon olive oil – used for sautéing the onion and garlic.
3 cloves garlic, minced – adds bright, pungent flavor to the base.
2 tablespoons tomato paste – concentrates tomato flavor and deepens color.
1 recipe marinara sauce or 24 ounces marinara sauce – the tomato base that makes the broth taste like lasagna.
1/4 teaspoon red pepper flakes – gives a subtle heat; optional or adjust to taste.
2 tablespoons fresh parsley, chopped or 2 teaspoons dried – fresh herb flavor and color.
1/2 teaspoon Italian seasoning – classic Italian herb blend for authentic flavor.
1 teaspoon dried basil – additional herb note that echoes lasagna seasoning.
7 cups chicken or vegetable broth – creates the soup base; choose vegetable broth for a lighter or vegetarian option.
9 lasagna noodles, broken into pieces – provides the pasta component and texture similar to layered lasagna; substitute any pasta if needed.
2 cups fresh spinach leaves (optional) – adds color, nutrients, and a mild vegetal note.
10 ounces ricotta cheese or cottage cheese – creamy topping that mimics lasagna filling.
1 cup shredded mozzarella cheese – melty, stringy cheese that complements ricotta.
1/2 cup grated Parmesan cheese – salty, nutty finish for the cheese mixture.
Fresh basil for serving – bright, aromatic garnish that lifts the finished soup.

Special Dietary Options

Vegan: Replace ground beef and sausage with sautéed mushrooms, diced zucchini, and lentils. Use vegetable broth and vegan marinara. Swap ricotta, mozzarella, and Parmesan for store-bought vegan cheeses or a blended cashew “ricotta”.
Gluten-free: Use gluten-free lasagna noodles or broken gluten-free pasta to make this recipe suitable for gluten-free diets.
Low-calorie: Use lean ground turkey, low-fat cottage cheese instead of ricotta, and reduce the mozzarella. Add extra vegetables like spinach, carrots, or zucchini to bulk up volume without many extra calories.

How to Prepare the Perfect Lasagna Soup: Step-by-Step Guide

This step-by-step guide walks you through every part of the recipe with timing, temperature, and small tips that help keep the process simple and effective. Read through once, then follow the numbered steps while you cook.

First Step: Prep and mise en place

Gather all ingredients and measure them out before you start. Chop the yellow onion, mince the garlic, and break the lasagna noodles into bite-sized pieces. If you are using fresh parsley and basil, chop them now. Having everything ready keeps the cooking flow smooth and prevents overcooking the garlic or pasta.

Second Step: Brown the meats

Heat a large heavy-bottomed pot over medium-high heat. Add the 1/2 pound ground beef and 1/2 pound sausage. Season with salt and pepper to taste while the meat cooks.
Brown the meat, breaking it up with a spoon until no pink remains and pieces are nicely caramelized. This develops flavor, so take a few extra minutes if needed to get some browning.
Once browned, drain excess grease and remove the cooked meat from the pot to a plate. Removing excess fat keeps the broth from getting greasy while still holding onto flavor.

Third Step: Sauté aromatics and build the base

Return the pot to medium heat and add 1 tablespoon olive oil. Add the chopped onion and sauté for about 5 minutes until softened and translucent. Stir in the minced garlic and cook for another 1 to 2 minutes, watching closely so the garlic does not burn.

Next, add 2 tablespoons tomato paste and cook for 1 to 2 minutes, stirring constantly. Cooking the paste briefly concentrates its flavor and removes any raw edge.

Fourth Step: Add sauces, herbs, and broth

Pour in 1 recipe marinara sauce or 24 ounces marinara sauce, then add 1/4 teaspoon red pepper flakes, 2 tablespoons fresh parsley (or 2 teaspoons dried), 1/2 teaspoon Italian seasoning, and 1 teaspoon dried basil. Stir everything together until well combined.

Pour in 7 cups chicken or vegetable broth and stir to combine. Bring the mixture to a boil over medium-high heat so flavors start to marry and the broth heats evenly.

Fifth Step: Return the meat and add pasta

Return the browned meat to the pot. Once the pot comes to a full boil, add the 9 broken lasagna noodles. Reduce heat to medium-low so the soup simmers gently. Cook, stirring occasionally, until the noodles are tender, about 20 to 25 minutes. Stirring prevents the pasta from sticking while the noodles soak up the broth.

Sixth Step: Add greens and finish the cheese topping

About 2 minutes before serving, stir in 2 cups fresh spinach leaves if you are using them. The spinach will wilt quickly and add bright color and nutrients.

In a small bowl, combine 10 ounces ricotta cheese (or cottage cheese), 1 cup shredded mozzarella, and 1/2 cup grated Parmesan cheese. This creamy trio mirrors lasagna filling and makes a luxurious topping for each bowl.

Final Step: Serve and garnish

Ladle the hot soup into bowls and top each serving with a generous dollop of the ricotta-mozzarella-Parmesan mixture. Garnish with fresh basil leaves and a sprinkle of chopped parsley if desired. Serve with crusty bread or a simple salad to round out the meal.

Tip: If you plan to make this ahead, stop the cooking process before adding the broken noodles. Refrigerate the base, then add noodles when reheating to keep the pasta from getting mushy.

Timing and cooking temperature recap

Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Serves: about 6

Dietary Substitutions to Customize Your Lasagna Soup

Protein and Main Component Alternatives

If you need to swap the main protein or pasta, here are straightforward alternatives that keep the dish satisfying:

Ground turkey or chicken: Use 1/2 pound ground turkey or chicken instead of beef and sausage for a leaner soup. Brown as directed and adjust seasonings to taste.
Plant-based meat: Use 1/2 pound plant-based crumbles for a vegetarian-friendly version that still delivers savory texture.
No meat: Omit meat entirely and add extra vegetables like diced zucchini, mushrooms, or cooked lentils for added bulk and protein.
Pasta swaps: Replace broken lasagna noodles with any short pasta like penne, rotini, or broken spaghetti. For gluten-free diets, choose gluten-free lasagna noodles or pasta.

Vegetable, Sauce, and Seasoning Modifications

Adjust the vegetables, sauce, and herbs to suit seasonal produce, pantry items, or flavor preferences:

Extra vegetables: Add diced carrots, celery, bell peppers, mushrooms, or yellow squash when sautéing the onions for more texture and nutrients.
Sauce: Swap store-bought marinara for homemade tomato sauce if you prefer a less processed flavor. You can also thin crushed tomatoes with a splash of broth for a chunkier broth.
Herbs and heat: Increase or omit red pepper flakes for heat. Use fresh basil and extra parsley at the end for brighter herb notes.
Dairy-free: Replace the ricotta topping with crumbled tofu mixed with nutritional yeast and herbs for a dairy-free, lower-fat finish.

Mastering Lasagna Soup: Advanced Tips and Variations

This section offers pro-level tips and idea variations to make the most of your Lasagna Soup. Use them to refine texture, intensify flavor, or change presentation for different occasions.

Pro cooking techniques

Brown for depth: Allow the meat to brown thoroughly and scrape up any fond from the bottom of the pot when you add tomato paste. Those browned bits carry intense flavor into the broth.
Cook pasta al dente: Aim for slightly firmer pasta since it will continue to soften in the hot broth and if leftovers are stored later.
Deglaze if needed: If the pot looks dry after browning, splash a little broth or a tablespoon of water to release any stuck bits before adding the tomato paste.

Flavor variations

Spicy sausage: Use hot Italian sausage and add an extra pinch of red pepper flakes for a bolder bowl.
Smoky spin: Stir in a teaspoon of smoked paprika or replace half the marinara with fire-roasted tomatoes for a smoky note.
Cheese swap: Try burrata or a spoonful of mascarpone on top instead of the ricotta mixture for an ultra-creamy finish.

Presentation tips

Serve in shallow bowls so the cheese topping sits prettily atop the noodles and broth. Garnish with torn fresh basil leaves and a dusting of grated Parmesan. For family-style serving, place the ricotta mixture in a small bowl so guests can add their own dollop.

Make-ahead and pacing strategies

Make ahead: Prepare the recipe through adding the broth, then cool and refrigerate for up to 2 days. Reheat, then add broken noodles and cook until tender. This saves time on busy nights.
Freezer-friendly: Omit adding cheese and noodles if you plan to freeze. Portion cooled soup into freezer-safe containers for 2 to 3 months.
Slow cooker option: After browning meat and sautéing aromatics, transfer everything to a slow cooker and cook on low for 4 to 6 hours. Add noodles and spinach in the last 30 minutes.

For another cozy slow-cooker dish to try, check out this slow cooker chicken and dumplings recipe: slow cooker chicken and dumplings.

How to Store Lasagna Soup: Best Practices

Storing your lasagna soup properly keeps it safe and tasty for later meals. Follow these simple methods for refrigeration, freezing, and reheating.

Refrigeration

Cool the soup at room temperature for no more than two hours, then transfer to airtight containers.
Store in the refrigerator for 3 to 4 days. The noodles will continue to absorb broth, so texture softens over time.
Reheat individual servings on the stovetop over medium heat until the soup reaches 165°F (74°C), stirring occasionally. Microwaving in short bursts is also fine.

Freezing

For freezing, omit cheese and noodles. Cool completely, then portion into freezer-safe bags or containers and leave headspace for expansion.
Label with the date and freeze for 2 to 3 months for best quality.
Thaw overnight in the refrigerator, reheat gently on the stovetop, add fresh broken noodles, and cook 10 to 12 minutes until al dente.

Meal prep considerations

Batch-cook the soup base and freeze in portions, then add noodles and cheese when ready to serve. This strategy reduces day-of cooking while keeping pasta texture fresh.

Nutrition Facts

Per serving approximate nutrition for this Lasagna Soup:

Nutrient	Amount
Calories	521 kcal
Carbohydrates	36 g
Protein	31 g
Total fat	28 g
Saturated fat	12 g
Cholesterol	85 mg
Sodium	606 mg
Potassium	663 mg
Fiber	2 g
Sugar	3 g
Vitamin A	1370 IU
Vitamin C	7 mg
Calcium	276 mg
Iron	3 mg

FAQs: Frequently Asked Questions About Lasagna Soup

How long does lasagna soup last in the fridge?

Lasagna soup lasts 3-4 days in the refrigerator when stored properly in an airtight container. Allow the soup to cool completely at room temperature first to prevent condensation and bacterial growth. Reheat individual servings on the stovetop over medium heat, stirring occasionally until it reaches 165°F (74°C) internally, or use the microwave in short bursts. The noodles will absorb more broth over time and soften, so consume within 2 days for the best texture. If you notice any off smells, sliminess, or mold, discard it immediately. For longer storage, consider freezing instead. This method keeps the flavors intact while minimizing food waste. (92 words)

Can you freeze lasagna soup?

Yes, lasagna soup freezes well for 2-3 months. Prepare the soup without adding the cheese topping or noodles, then cool completely and portion into freezer-safe bags or containers, leaving headspace for expansion. Squeeze out excess air from bags to prevent freezer burn. Thaw overnight in the refrigerator, then reheat gently on the stovetop over low heat, stirring frequently. Add fresh broken lasagna noodles during reheating (cook 10-12 minutes until al dente) and stir in the ricotta cheese mixture just before serving. Avoid refreezing thawed soup to preserve quality and safety. Label containers with the date for easy tracking. (98 words)

How do you make lasagna soup ahead of time?

To make lasagna soup ahead, prepare the base up to the point of adding noodles: cook the meats, vegetables, tomatoes, broth, and seasonings, then cool and store in the refrigerator for up to 2 days. When ready to serve, bring the soup to a boil on the stovetop, add broken lasagna noodles, and simmer for 10-12 minutes until tender. Stir in fresh spinach if using, and top with a dollop of ricotta, mozzarella, and Parmesan cheese mixture. This approach saves time while keeping noodles from getting mushy. It’s ideal for meal prep or busy weeknights. (96 words)

Can lasagna soup be made vegetarian or vegan?

Yes, easily adapt lasagna soup for vegetarian or vegan diets. Skip the sausage and ground beef, and boost vegetables like diced zucchini, mushrooms, bell peppers, or yellow squash for heartiness—sauté them with onions and garlic first. Use vegetable broth instead of beef broth. For vegan, replace the ricotta-mozzarella-Parmesan topping with cashew-based cheese, store-bought vegan ricotta, or a blend of nutritional yeast and tofu crumbled with herbs. The cooking process remains the same: simmer 20-25 minutes, add noodles last. This version delivers the same comforting Italian flavors with 20-30% fewer calories from omitted meats. (102 words)

Can you make lasagna soup in a slow cooker?

Yes, lasagna soup works great in a slow cooker. First, brown the ground beef and sausage (if using) with onions and garlic in a skillet for 5-7 minutes to build flavor and remove excess fat. Transfer to the slow cooker with crushed tomatoes, tomato sauce, broth, Italian seasoning, salt, and pepper. Cook on low for 4-6 hours or high for 2-3 hours. Add broken lasagna noodles and spinach in the last 30 minutes, stirring occasionally. Finish with a cheese topping. This hands-off method tenderizes ingredients perfectly and serves 6-8 people. Check broth levels and add water if needed. (104 words)