This classic Lasagna Soup is packed with flavor and perfect for soup season! Made with ground beef, sweet Italian sausage, marinara sauce, herbs, lasagna noodles, and the most amazing ricotta cheese mixture on top. Enjoy as a family dinner at home or feed a crowd!
The Best Lasagna Soup Recipe
Our family definitely loves a traditional lasagna recipe, but sometimes it is time to change it up! That’s where this delicious recipe comes in. It is basically all the same flavors of lasagna, but deconstructed as a cozy bowl of soup. The flavors are amazing and you have to top it with our easy ricotta mixture and freshly grated parmesan cheese! Option to make it dairy-free or gluten-free and the whole family is going to love it!
Looking for more of our favorite soups? Checkout this complete list of our 31+ Best Soups!
What Is Lasagna Soup Made Of
- ricotta mixture topping
- whole ricotta cheese, mozzarella cheese & parmesan cheese – a combination of 3 cheeses that are a must for any traditional lasagna recipe.
- lemon juice – a bit of acidity to lighten & brighten all the natural flavors.
- Italian seasoning – grab some from your local grocery store or make your own!
- lasagna soup
- ground beef & Italian sausage – the perfect blend of ground meat that provides a flavorful base to this soup recipe. You could also use ground turkey and/or spicy sausage.
- kosher salt & ground black pepper – simple seasonings that are always good!
- yellow onion & garlic – aromatics that are a great way to start any homemade soup recipe.
- marinara sauce – option to make a homemade marinara sauce or a quick and easy pasta sauce!
- fresh basil & dried oregano leaves – this combination of fresh and dried herbs is amazing.
- chicken broth or chicken stock – if you have the time, make this homemade chicken broth!
- regular lasagna noodles – to make it gluten-free, just grab your favorite gluten-free noodles.
How To Make Lasagna Soup
To start making this easy soup, we like to begin by whipping up the ricotta mixture in a medium mixing bowl.
Now you can start heating up a large pot on medium heat to brown the ground beef and Italian sausage. Use a large wooden spoon to break up the meat into smaller pieces.
After all the ground meat is browned, you can add the chopped onion and minced garlic. Move them around in the pan for about 1-2 minutes.
Next, add the marinara sauce, basil, oregano leaves, salt, and pepper to the soup pot. Mix to fully combine.
Then gradually pour in the chicken broth into the meat sauce and bring to a simmer.
Now break your lasagna noodles into small pieces and place them in the pot to cook until they are al dente (per the package directions).
Mix to fully combine. Pro tip: toss in some freshly chopped spinach or kale for an added vegetable!
Spoon the hot soup into separate bowls, add a generous dollop of ricotta, and parmesan cheese on top!
How To Serve Lasagna Soup
Again, you have to serve it with the ricotta mixture and parmesan cheese on top. It is a must! So good! It is also great to enjoy with a side of homemade garlic bread, slice of grilled bread, or breadsticks. And don’t forget a glass of your favorite red wine!
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Lasagna Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Soup
- Method: Stove Top
- Cuisine: Italian-Inspired
Description
Lasagna Soup – a warm, delicious and easy Lasagna Soup recipe that is perfect for cold weather! Made with simple, real ingredients!
Ingredients
Ricotta Mixture:
- 10oz whole ricotta cheese
- 1 1/2 cup 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 sweet yellow onion, diced
- 2 teaspoons garlic, minced
- 24oz marinara sauce**
- 1/4 cup fresh basil, chopped
- 2 teaspoon dried oregano leaves
- pinch red pepper flakes (optional)
- 5 cups chicken broth
- 9–11 lasagna noodles, broken (regular or gluten-free)
Instructions
- Make Ricotta: Combine Ricotta Mixture ingredients in a medium-sized mixing bowl. Stir to combine. Refrigerate until later.
- Brown Meat: Bring a large Dutch Oven to medium-high heat. Add ground beef and Italian sausage and move around the pan until fully cooked. Drain excess grease (it’s okay to leave a little, but no more than about a tablespoon). Season with kosher salt and ground black pepper. Add onion and garlic. Move around pan until the onion has softened, approx. 1-2 minutes.
- Finish Soup Mixture: Add marinara sauce, fresh basil, dried oregano leaves, red pepper flakes (if using) and chicken broth. 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 too when serving).
- Cook Noodles: Break 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). 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, but feel free to sub in your favorite or preferred sausage.
- **Marinara Sauce: feel free to use homemade marinara sauce (we love this recipe), but otherwise we tested this with Rao’s Basil Marinara and loved it!
- Gluten-Free: to make this recipe gluten-free use gluten-free lasagna noodles.
- Dairy-Free: to make this dairy-free use a store-bought ricotta cheese or use a homemade dairy-free ricotta – 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. 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.
Nutrition
- Serving Size: 1 cup
- Calories: 333
- Sugar: 14.7 g
- Sodium: 1867.3 mg
- Fat: 10.1 g
- Carbohydrates: 39.5 g
- Protein: 19.4 g
- Cholesterol: 38 mg
Anne says
Another winner, Erin!
So delicious!
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!