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Bowl of homemade lasagna soup with ricotta, fresh basil and parmesan cheese.

Lasagna Soup Recipe

  • Author: Erin Jensen
  • 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

Scale

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
  • 911 lasagna noodles, broken (regular or gluten-free)

Instructions

  1. Make Ricotta: Combine Ricotta Mixture ingredients in a medium-sized mixing bowl. Stir to combine. Refrigerate until later. 
  2. 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. 
  3. 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). 
  4. 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. 
  5. 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

Keywords: lasagna soup