Quick Look at the Best Lasagna Soup Recipe
- Ready In: under 45 minutes on the stovetop (or see slow cooker options)!
- Serves: 12
- Main Ingredients: ground beef, Italian sausage, lasagna noodles, ricotta mixture + lemon juice + Italian seasoning, marinara sauce, fresh basil
- Dietary Info: gluten-friendly, one pot dinner
- Origin: Our family loves a homemade lasagna, but the layering gets tedious and then a long bake time! So we did a little thinking and a little testing to create a lazy lasagna skillet and this flavor-packed one pot soup. It has all the same flavors of lasagna, but deconstructed in a cozy bowl of soup. Top it with our easy ricotta mixture and freshly grated parmesan cheese to really take it to the next level!
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Key Ingredients + Substitutions
Be sure to see the recipe card below for the full listing of ingredients, instructions, & estimated nutritional information.
- ground beef + Italian sausage – love the depth of flavor that the combination brings but feel free to just use a pound of one or the other. Or swap out with another ground meat, like ground turkey or plant-based option.
- noodles – we have only tested this lasagna soup recipe with regular lasagna noodles but you could easily use a different pasta shape or gluten-free noodles (check the cook time).
- ricotta cheese – highly recommend using a whole milk ricotta or a dairy-free alternative, if needed. Be sure to include the lemon juice – it is our secret ingredient to amplify the flavors.
- chicken broth – option to use a chicken stock or chicken bone broth for even more flavor!
How To Make One-Pot Lasagna Soup
Step 1 – Put all of the ricotta mixture ingredients in a bowl.
Step 2 – Mix to combine and set aside.
Step 3 – Brown the ground meat in a dutch oven.
Step 4 – Add the onion and garlic; move around and soften.
Step 5 – Add the marinara sauce, basil, and seasonings.
Step 6 – Pour in the broth and bring to a simmer.
Step 7 – Break apart the noodles and add to the pot to cook until al dente.
Step 8 – Give it all a mix. Taste & adjust any seasoning to your liking.
Step 9 – Serve with a large scoop of the ricotta mixture on top and enjoy!
What Do You Eat With Lasagna Soup
You have to serve it with the ricotta mixture and parmesan cheese on top. It is a must! So good! It is also great with a side of homemade garlic bread, slice of easy grilled bread, or breadsticks. And don’t forget a glass of your favorite red wine!
Slow Cooker Lasagna Soup
- I have also tested and perfected an incredible Crockpot Lasagna Soup:
- Make the ricotta mixture according to the instructions below.
- Step 2 – browning the meat with the onion and garlic needs to be done in a skillet then transferred to the slow cooker.
- Step 3 is all done in the slow cooker – reserve the basil & noodles for later. Cook on LOW for 4-6 hours – but add broken noodles & fresh basil 60-70 minutes before serving.
- We tested this on LOW, as that is what we thought most people would use while they are at work. If using the HIGH setting cook for 2 hours and then add noodles & basil and cook for 30-40 minutes (start checking at the 20 minute mark).
How to Store & Freeze
- Refrigerator: leftover soup can be kept in an airtight container in the fridge for 3-4 days. Keep the ricotta mixture separate from the soup and only add when serving over hot soup.
- Freezer: a lot of lasagna soups say that they can’t be frozen, but we know how to do it! Simply freeze the soup before adding the noodles. You don’t want them to get mushy, so keep some in the pantry for when you decide to heat it up. Also, wait to make the ricotta mixture until you reheat the soup on the stovetop or in a slow cooker.
Easy Lasagna Soup FAQs
Can I use oven ready lasagna noodles?
Yes, they would work great! They just may not need to simmer quite as long as the regular noodles, so keep an eye on them.
Can I make this vegetarian?
Definitely! Most grocery stores carry a variety of different plant-based meats now. Just use one in place of the sausage and beef. And feel free to toss in some freshly chopped spinach, mushrooms, or any other favorite vegetable.
Other Easy Soup Recipes You Might Like
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A warm, delicious and easy Lasagna Soup recipe that is made with simple, real ingredients in less than 45 minutes!
Ingredients
Ricotta Mixture:
- 10 oz whole milk ricotta cheese
- 1 1/2 cups mozzarella cheese, shredded
- 1/4 cup parmesan cheese, shredded
- 2 teaspoons lemon juice
- 1 tablespoon Italian Seasoning
Lasagna Soup:
- 1/2 pound ground beef
- 1/2 pound ground Italian sausage
- 1 teaspoon kosher salt, more to taste
- 1/8 teaspoon ground black pepper
- 1 yellow onion, diced
- 2 teaspoons garlic, minced
- 5 cups chicken broth
- 24 oz marinara sauce
- 1/4 cup fresh basil, chopped
- 2 teaspoons dried oregano leaves
- pinch of red pepper flakes, optional
- 9-11 lasagna noodles, broken (regular or gluten-free)
Instructions
- Make Ricotta: Combine the Ricotta Mixture ingredients in a large bowl. Stir to combine. Cover and refrigerate until later.
- Brown Meat: Bring a large Dutch Oven to medium-high heat. Add 1/2 pound ground beef and 1/2 pound ground Italian sausage; move around the pan until fully cooked. Drain excess grease (it's okay to leave a little, but no more than a tablespoon). Season with salt and pepper. Add diced onion and 2 teaspoons garlic. Move around pan until the onion has softened, approx. 1-2 minutes.
- Soup Mixture: Add 5 cups chicken broth, 24 oz marinara sauce, 1/4 cup fresh basil, 2 teaspoons dried oregano leaves, & a pinch of red pepper flakes (if using). Stir to combine and bring to a simmer. Taste and add additional salt, as-necessary (but remember the ricotta and parmesan cheese will add a bit of saltiness when serving).
- Cook Noodles: Break 9-11 lasagna noodles into your preferred size and add them to the pot. Simmer until noodles are cooked al dente (see package instructions of the noodles you are using for timing). Remove from heat.
- Serve: Divide into bowls and serve with a generous dollop of the ricotta mixture, freshly grated parmesan cheese and additional fresh basil leaves.
Notes
- Italian Sausage: we tested this recipe with sweet Italian sausage and it was amazing. Feel free to sub in your favorite sausage. Also, feel free to just use 1 pound of sausage or 1 pound of ground beef, instead of splitting it.
- Marinara Sauce: option to use homemade marinara sauce (we love this recipe), but we also tested this with Rao’s Basil Marinara and loved it!
- Gluten-Free: use gluten-free lasagna noodles.
- Dairy-Free: simply use a dairy-free ricotta cheese (we have a homemade dairy-free ricotta) and omit the parmesan cheese or use a dairy-free alternative.
- Storage: store leftovers in an airtight container in the refrigerator for 3-4 days.
- Freezer: follow the recipe card directions and place in a freezer-safe container before adding the noodles and without the ricotta mixture. Store in the freezer for 2-3 months and when you are ready to serve, warm it on the stove, and add the broken lasagna noodles to cook until al dente. Make the ricotta mixture before serving.
- Crock Pot Lasagna Soup:
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Step 2 needs to be completed in a skillet and then move to slow cooker.
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Step 3 is all done in the slow cooker – reserve the basil for latercook on LOW for 4-6 hours – but add broken noodles + basil 60-70 minutes before serving.
-
we tested this on LOW as that is what we thought most people would use while they are at work. if someone wanted to cook on HIGH then cook 2 hours on HIGH and then add noodles + basil and cook for 30-40 minutes (start checking at the 20 minute mark).
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Calories 309kcal
Nutrition
Calories: 309kcal | Carbohydrates: 22g | Protein: 17g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 1120mg | Potassium: 397mg | Fiber: 2g | Sugar: 4g | Vitamin A: 503IU | Vitamin C: 6mg | Calcium: 183mg | Iron: 2mg
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Michael says
Chose this recipe because it caught my eye and so glad it did. I followed the recipe and added sweet sausage, beef and pork and no red pepper flakes. WOW!
Erin says
So glad you enjoyed this one, Michael! Thanks for coming back to leave a rating and review!
Anne says
Another winner, Erin!
So delicious!
Anne says
Renee says
Loved this soup, will be in our rotation! My friend told me about it. She said to let the ricotta mixture get to room temperature before serving, so thats what I did. I made it and set it out so it wasn’t too cold. I love using cold sour cream in potato soups and chilis, but this ricotta mixture tastes better at room temperature (I sampled it right after I made it when it was cold). I would even suggest letting it sit out hours before serving, to make sure that chill is gone. Excited for our leftovers tonight! Next time, I might make the meat into little meatballs (by adding egg and bread crumbs) and might use a different type of pasta noodle (De Cecco Enriched Macaroni Acini Di Pepe is a favorite of mine to use in Italian soups.. .would start with 1 cup of it). The foundation of the recipe is excellent, you can make adjustments easily!
Erin says
Thank you so much for the detailed review, Renee! So glad you enjoyed the recipe!
Courtney Goodman says
This was a crowd pleaser! My husband and kids loved it! Tasty and easy to make.
Erin says
So glad to hear that, Courtney!
Brenda says
This was so delicious and easy to prep! Will make again!
Holly says
Absolutely loved it!! Definitely will.be making again!
Erin says
So happy to hear that, Holly!
Joanne Ling says
Simple prep and absolutely delicious!
Erin says
So happy to hear that, Joanne! Thanks for coming back to leave a review – I appreciate it!
Sarah says
This was family approved and easy to make. Yummy!
Erin says
So happy to hear that, Sarah! Thanks for coming back to leave a rating and review – I really appreciate it!