Growing up, lasagna was one of my favorite dinners my mom made, and her kitchen is where I learned how simple ingredients can create the most unforgettable comfort food. Years later, when I saw this viral Lasagna Soup on TikTok, I knew I needed to take those same nostalgic flavors from my childhood like savory ground beef, sweet Italian sausage, rich tomato sauce, and creamy cheeses and transform them into my own cozy, one-pot meal. By browning the meats, sautéing the aromatics, and simmering everything into a rich tomato broth, you get all the depth of traditional lasagna in a warm, spoonable soup. And of course, the finishing touch is a generous dollop of ricotta that melts right in.
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Why You’ll Love This Easy Lasagna Soup
- It tastes like traditional lasagna, but cooks in a fraction of the cooking time
- A true comfort food moment with a creamy, cheesy finish
- This soup is very flexible. You can swap in ground turkey or even ground pork
- Only one soup pot or Le Creuset Dutch oven is required for this recipe
What Does Lasagna Soup Taste Like?
This soup reminds you of your favorite lasagna, but cozier, warmer, and spoon-ready. It has a rich tomato broth made from marinara sauce, herbs, and chicken broth, with layers of texture thanks to the tender bites of broken lasagna noodles or mafalda pasta. The meat mixture combines savory sweet Italian sausage with ground beef for classic lasagna flavor. To finish it off, imagine a velvety coat of heavy cream mixed with a rich ricotta topping that melts right into the bowl.
Ingredients for Lasagna Soup
The following ingredients are what I used to make this savory soup dish:
Lasagna Soup Base:
- 1 pound mild Italian sausage, casing removed – adds classic lasagna flavor; use hot Italian sausage for heat
- 1 pound ground beef – pairs perfectly with sausage for traditional lasagna taste
- 1 tablespoon olive oil – for sautéing the aromatics
- 1 cup onion, finely chopped – builds a savory base
- 1 tablespoon minced garlic – essential for Italian depth
- 6.5 cups chicken broth – forms a rich tomato broth
- 24 ounces marinara sauce – choose a high-quality brand
- 1 bay leaf – subtle earthy flavor
- 1 tablespoon Herbs de Provence – an aromatic Italian-style herb blend
- 1 tablespoon Adobo seasoning – adds savory depth
- 7 lasagna noodles, broken into small pieces – or substitute mafalda pasta
- ½ teaspoon salt – adjust to taste
- ½ teaspoon black pepper
- 2 cups fresh spinach, chopped – wilts into the soup for color and nutrients
- 1 teaspoon red pepper flakes – optional heat
- 1 cup shredded mozzarella cheese – stirred into the soup for a cheesy finish
- ½ cup heavy cream – gives the broth a silky, velvety texture
- ¼ cup fresh basil, chopped – optional garnish for brightness
Ricotta Topping
- 1 cup ricotta cheese – the creamy signature topping
- 1 cup shredded mozzarella cheese – stirred into the soup for a cheesy finish
- ½ cup grated Parmesan cheese – adds salty, nutty richness
- ¼ cup fresh basil, chopped – optional garnish for brightness
- Salt and pepper, to taste – enhances the cheese mixture
How to Make Lasagna Soup
Follow these easy step-by-step instructions to make this delicious soup:
STEP 1: Prep the Ingredients & Brown the Meats – Pull out all ingredients needed for this recipe. Chop the spinach, basil, and onions, mince the garlic, and break the lasagna noodles into pieces. Set all prepped ingredients aside.
In a large Dutch oven or soup pot, add the Italian sausage and ground beef. Cook over medium heat, breaking the meat apart with a wooden spoon until browned and fully cooked, about 6-8 minutes. Drain excess grease and set the meat aside.
STEP 2: Sauté the Aromatics – In the same pot, add a drizzle of olive oil if needed. Add the chopped onion and sauté until soft and translucent, about 3 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
STEP 3: Build the Broth – Stir in the chicken broth, marinara sauce, bay leaf, Herbs de Provence, and Adobo seasoning. Return the browned meats to the pot. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 20 minutes to allow the flavors to meld together.
STEP 4: Cook the Noodles & Add Spinach –Add the broken lasagna noodles to the pot and cook until tender, about 10-12 minutes, stirring occasionally so they don’t stick. Cook until noodles are al dente. During the last 2 minutes of cooking, add the spinach and stir until wilted. Remove and discard the bay leaf. Finish the soup by stirring in 1 cup of mozzarella cheese, the red pepper flakes, and the heavy cream. Let the soup simmer briefly until the spinach is fully wilted and cheese is melted, then turn off the heat.
STEP 5: Prepare the Ricotta Topping – As noodles are cooking In a small bowl, combine: 1 cup ricotta cheese, 1 cup mozzarella cheese, ½ cup grated Parmesan cheese, chopped basil, salt and pepper to taste. Stir ingredients until smooth and creamy. This will be your cheesy topping. Set aside.
STEP 6: Serve & Garnish – Ladle the hot soup into bowls and top each serving with a generous dollop of the ricotta-Parmesan mixture. Sprinkle with additional mozzarella cheese and fresh basil if desired. Add a pinch of red pepper flakes for extra heat. Swirl the topping into the soup before eating for that classic lasagna flavor in every bite. Serve warm and enjoy!
How to Store Lasagna Soup
- Refrigerator: Store in an airtight container for up to 3-4 days.
- Freezer: Freeze the broth without pasta for up to 3 months. The reason you want to freeze this soup without the lasagna noodles is pasta continues to absorb liquid even after the soup cools. Once frozen and thawed, the pasta noodles will become mushy, swollen, and break apart. This can change the texture of your Lasagna Soup and make it less enjoyable.
- Reheat: Add a splash of broth to loosen the soup as it reheats, as the noodles continue absorbing liquid.
More Soup Favorites from Elicit Folio
Lasagna Soup FAQ
Can I substitute the meats?
Absolutely! In this recipe you can try ground turkey, ground pork, or mix and match.
Is this recipe gluten-free or low-carb?
As written, it is not gluten-free or low-carb because of the pasta. But you can substitute gluten-free noodles or use zucchini “lasagna” strips for a low-carb version.
What are the common mistakes when making lasagna soup?
Common mistakes when making lasagna soup include overcooking the pasta, skipping the step of draining off any fat, or adding dairy too early, which can affect texture and flavor. It’s also important to use a quality marinara sauce and avoid freezing the soup with pasta already in it to prevent mushiness.
What happens if you use whipping cream instead of heavy cream?
Using whipping cream instead of heavy cream will still make the soup creamy, but it won’t be quite as rich or thick because whipping cream has a lower fat content. It’s a perfectly acceptable substitute, though you may notice a slightly lighter texture in the final dish.
Lasagna Soup Recipe
Equipment
Ingredients
Lasagna Soup Ingredients
- 1 lb Mild Italian Sausage, casting removed
- 1 lb Ground Beef
- 1 tbsp Olive Oil
- 1 cup Onion, finely chopped
- 1 tbsp Minced Garlic
- 6.5 cups Chicken Broth
- 24 oz Marinara Sauce
- 1 Bay Leaf
- 1 tbsp Herbs de Provence
- 1 tbsp Adobo
- 7 Lasagna Noodles, broken into smaller pieces
- ½ tsp Salt
- ½ tsp Pepper
- 2 cups Spinach, fresh spinach, chopped
- 1 tsp Red Pepper Flakes, optional heat
- 1 cup Shredded Mozzarella Cheese
- ½ cup Heavy Cream
- ¼ cup Fresh Basil, chopped
Ricotta Topping
- 1 cup Ricotta Cheese
- 1 cup Mozzarella Cheese, shredded
- ½ cup Parmesan Cheese, grated
- ¼ cup Fresh Basil, chopped
- Salt & Pepper to taste
Instructions
- Start by gathering all your ingredients so everything is ready to go. Chop the spinach, basil, and onions, mince the garlic, and break the lasagna noodles into bite-sized pieces. Set your prepped ingredients aside.Heat a large Dutch oven or soup pot over medium heat. Add the Italian sausage and ground beef, breaking them apart with a wooden spoon as they cook. Once the meat is browned and fully cooked, about 6-8 minutes, drain off any excess grease and set the meat aside.
- Using the same pot, drizzle in a little olive oil if needed. Add the chopped onion and cook until it becomes soft and translucent, about 3 minutes. Stir in the garlic and let it cook for about 30 seconds, just until it becomes fragrant.
- Pour in the chicken broth and marinara sauce, then add the bay leaf, Herbs de Provence, and Adobo seasoning. Return the browned meat to the pot and give everything a good stir. Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 20 minutes so all those flavors can come together.
- Add the broken lasagna noodles straight into the pot. Cook them until they’re tender but still al dente, about 10-12 minutes, stirring occasionally to prevent sticking. During the last 2 minutes, stir in the spinach and let it wilt.Remove and discard the bay leaf, then stir in 1 cup of mozzarella cheese, the red pepper flakes, and the heavy cream. Let everything simmer just long enough for the spinach to soften and the cheese to melt. Turn off the heat.
- While the noodles finish cooking, make your creamy topping. In a small bowl, combine the ricotta, mozzarella, Parmesan, chopped basil, and a little salt and pepper. Mix until smooth and creamy, then set it aside.
- Ladle the hot soup into bowls and add a generous scoop of the ricotta mixture right on top. Sprinkle with extra mozzarella and fresh basil if you’d like, and add a pinch of red pepper flakes for heat. Swirl the ricotta into the soup before taking your first bite, you’ll get classic lasagna flavor in every spoonful. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Quick Lasagna Soup Video Tutorial
Coming Soon!
Craving More?
If you make this Lasagna Soup, don’t forget to tag me on Instagram @elicitfolio so I can repost your creations! You can also leave a comment, follow me on Pinterest, and browse more cozy soup recipes on the blog.
Lasagna soup is perfect for cold weather and family time. I love all flavors that explode in the mouth!
This lasagna soup sounds like such a cozy twist on a classic favorite. I love how it brings all the comforting flavors of traditional lasagna into a warm, easy one-pot meal. Thanks for sharing such a hearty and satisfying recipe that’s perfect for chilly evenings.
The recipe sounds comforting and full of hearty Italian taste. The creamy ricotta topping seems like the perfect finishing touch for cosy dinners.
This lasagna soup feels like real-life comfort, especially the one-pot method and broken pasta sheets. Ideal for cosy evenings after long days.
I love a fresh lasagna, so I bet this soup will be great too. I definitely have to try it
This is my first time knowing that there’s a lasagna soup. I am awe right now. I love lasagna as a pasta. I would like to try this.
A warm bowl of soup is exactly what I crave when the weather outside gets this cold lately.
Lasagna soup sounds absolutely delicious! I actually do not enjoy making lasagna, and I think this recipe would be a more enjoyable way to prepare it. Easy to make as well!