This hearty Lasagna Soup has all the flavors of classic lasagna in one comforting bowl! Made with ground beef, Italian sausage, tender lasagna noodles, and a rich tomato broth, it’s topped with mozzarella, Parmesan, and creamy ricotta. Make it on the stovetop or in the slow cooker!

Be sure to serve this with Garlic Bread with Cheese and try my Classic Lasagna recipe next!

Lasagna Soup in a white bowl with cheese on top and a spoon on the side.

Lasagna Soup

If you love classic lasagna but don’t feel like assembling all those layers, this Lasagna Soup is the perfect solution! It’s hearty, flavorful, and so easy to make.

I love using a combination of ground beef and Italian sausage for the best flavor, along with garlic, onions, tomatoes, and Italian seasonings. Tender lasagna noodles make it extra satisfying, and the combination of mozzarella, Parmesan, and ricotta cheese gives every bowl that classic lasagna experience!

You can make this on the stovetop or in the slow cooker, and I have plenty of tips for making it ahead, storing leftovers, and keeping the noodles from getting mushy. It’s delicious served with garlic bread with cheese! 

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Cook and crumble the ground beef and sausage. Add onions halfway through and cook until softened. Drain any grease. Add garlic and cook for 1 more minute.  Add tomato paste and seasonings. Stir to combine.

Cooking ground beef and sausage in a dutch oven and adding tomato paste and seasonings to make Lasagna Soup.

Add chicken broth and “clean” the bottom and sides of the pot with it. Add the crushed, diced tomatoes, and bay leaf.

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Ground beef and sausage in a pot with tomato sauce, chicken broth, and diced tomatoes being added for Lasagna soup.

PRO TIP: If you have the rind from the block of Parmesan cheese, add it to the soup while it simmers for additional flavor.

A soup pot filled with tomato broth for Lasagna soup

Cook the lasagna noodles according to package instructions. Drain and cut them into smaller pieces. Remove the bay leaf, and add to the soup pot or to serving bowls. Garnish with Parmesan, Mozzarella, Ricotta and fresh parsley. 

Adding lasagna noodles to a pot of meaty tomato soup to make lasagna soup.

Should You Cook Lasagna Noodles Separately?

I recommend cooking the lasagna noodles separately and adding them directly to serving bowls, especially if you plan on having leftovers!

  • Better Texture: Cooking the noodles separately prevents them from absorbing too much broth and becoming overly soft as the soup sits.
  • Perfect for Leftovers: Store the noodles and soup separately so they maintain their texture when reheated.
  • Freezer-Friendly: The soup base freezes beautifully without the pasta. Simply boil fresh noodles when you’re ready to serve.
  • One-Pot Option: If you prefer to cook the noodles directly in the soup, add 1 additional cup of broth and simmer gently until the noodles are tender, approximately 12 minutes. Stir occasionally to prevent sticking.

My Recommendation: Cooking the noodles separately gives you the most control over their texture and helps preserve the consistency of the broth. 

Pro Tips

  • Meat: I love using equal parts ground beef and sweet Italian sausage for the best flavor. You can use all beef, all sausage, or substitute ground turkey or chicken if preferred.
  • Broth: Chicken broth provides a flavorful base that complements the tomatoes and seasonings. Beef broth can also be used, or a combination of both.
  • Tomato Paste: This adds depth and richness to the broth. Stir it into the cooked meat and seasonings before adding the liquid to incorporate its flavor throughout the soup.
  • Lasagna Noodles: I recommend cooking them separately for the best texture, especially if you plan on storing leftovers. Bowtie pasta and other short pasta varieties also work well.
  • Parmesan Rind: If you have a Parmesan rind, add it to the soup while it simmers for extra savory flavor. Remove it before serving.
  • Cheese: Don’t skip the toppings! Mozzarella, Parmesan, and ricotta give this soup its classic lasagna flavor. Freshly grated cheese melts best, and Romano makes a great substitute for Parmesan.
  • Creamier Soup: For a richer, creamier broth, stir in up to ½ cup of heavy cream along with the crushed tomatoes.
  • Simmering: Allow the soup to simmer gently to develop the flavors. The broth will reduce and become more concentrated as it cooks, so taste and adjust the seasonings before serving.
  • Lasagna Lovers: Try my Classic Lasagna, Lazy Lasagna, Ravioli Lasagna, Lasagna Roll Ups, and Skillet Lasagna next!

Storage and Reheating

  • Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 3 days. For the best texture, store the lasagna noodles separately.
  • Freeze: This soup freezes well for up to 3 months without the noodles or cheese toppings. Let cool completely before transferring to freezer-safe containers.
  • Reheat: Thaw frozen soup in the refrigerator overnight. Reheat gently on the stovetop or in the microwave until heated through. Add a splash of broth if the soup has thickened.
  • Serving Leftovers: Prepare fresh lasagna noodles as needed and add them to individual serving bowls. Top with mozzarella, Parmesan, and ricotta just before serving.

What to Serve with Lasagna Soup

A white bowl filled with Lasagna Soup topped with cheese with a spoon in the back.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

  • 4-Quart Dutch Oven– This is the perfect size for this soup. This one is high quality and you’ll have it forever. (I use one almost every time I cook!)
  • Spice Rack– This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
  • Measuring Spoons– To measure out the seasonings.
  • Pinch Bowls– I measure out my seasonings ahead of time and add them to these small bowls so they’re ready to go when it’s time to add them.
  • Garlic Twister– it’s much more flavorful to mince fresh garlic. This twister does it in seconds and is easy to clean and store.
  • Soup Bowls –(I love these!)
  • 16 oz. storage containers – I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.

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Lasagna Soup in a white bowl with a spoon on the side.

Lasagna Soup

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
5 from 39 ratings
Servings: 12 cups
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This hearty Lasagna Soup has all the flavors of classic lasagna in an easy, comforting soup! It's made with ground beef, Italian sausage, tender lasagna noodles, and a rich tomato broth, then topped with mozzarella, Parmesan, and creamy ricotta cheese. Make it on the stovetop or in the slow cooker!

Ingredients

  • ½ pound ground beef
  • ½ pound sweet Italian sausage
  • 1 yellow onion
  • 3 cloves garlic
  • 4 Tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried Basil
  • 1 teaspoon sugar
  • 1 teaspoon hot sauce, optional but recommended
  • ½ teaspoon salt
  • ¼ teaspoon Pepper
  • 1 pinch red pepper flakes
  • 5 cups chicken broth
  • 14.5 oz. crushed tomatoes
  • 14.5 oz. diced tomatoes, undrained
  • 1 bay leaf
  • 6 lasagna noodles

For Serving

  • ½ cup Parmesan Cheese, freshly grated
  • 1 cup Mozzarella Cheese, shredded from a block
  • 8 oz. Ricotta Cheese
  • Fresh Parsley, roughly chopped

Instructions

  • Cook and crumble the ground beef and sausage in a 4 -quart soup pot over medium-high heat. Add the onions halfway through and cook until softened, about 5 minutes. Drain any grease. Add garlic and cook 1 minute.
  • Add 4 Tbsp. tomato paste, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp sugar, 1 tsp hot sauce, ½ tsp salt, ¼ tsp pepper, and a pinch of red pepper flakes. Stir to combine.
  • Add the chicken broth and use a silicone spatula to “clean” the bottom and sides of the pot with it.
  • Add the crushed tomatoes, undrained diced tomatoes, and bay leaf. Bring to a boil, reduce to a simmer.
  • PRO TIP: If you have the rind from the block of Parmesan cheese, add it to the soup while it simmers for additional flavor.
  • Let the soup bubble gently while you begin boiling salted water for the lasagna noodles. Prior to adding the noodles, taste and adjust any seasonings as needed. The soup will become more concentrated as it simmers.
  • Break them in half and cook them according to package instructions. Drain and cut them into smaller strips. Transfer to the soup. You can also add them directly to serving bowls, if you plan on having leftovers it’s better to boil fresh noodles for serving, especially if you plan on freezing the soup.
  • Remove the bay leaf and garnish each serving bowl with Parmesan, Mozzarella, Ricotta, and parsley. Serve and enjoy! (This recipe is perfect with Garlic Bread with Cheese!)

Notes

Pro Tips:
  • Meat: I love using equal parts ground beef and sweet Italian sausage for the best flavor. You can use all beef, all sausage, or substitute ground turkey or chicken if preferred.
  • Broth: Chicken broth provides a flavorful base that complements the tomatoes and seasonings. Beef broth can also be used, or a combination of both.
  • Tomato Paste: This adds depth and richness to the broth. Stir it into the cooked meat and seasonings before adding the liquid to incorporate its flavor throughout the soup.
  • Lasagna Noodles: I recommend cooking them separately for the best texture, especially if you plan on storing leftovers. Bowtie pasta and other short pasta varieties also work well.
  • Parmesan Rind: If you have a Parmesan rind, add it to the soup while it simmers for extra savory flavor. Remove it before serving.
  • Cheese: Don't skip the toppings! Mozzarella, Parmesan, and ricotta give this soup its classic lasagna flavor. Freshly grated cheese melts best, and Romano makes a great substitute for Parmesan.
  • Creamier Soup: For a richer, creamier broth, stir in up to ½ cup of heavy cream along with the crushed tomatoes.
  • Simmering: Allow the soup to simmer gently to develop the flavors. The broth will reduce and become more concentrated as it cooks, so taste and adjust the seasonings before serving.
  • Lasagna Lovers: Try my Classic Lasagna, Lazy Lasagna, Ravioli Lasagna, Lasagna Roll Ups, and Skillet Lasagna next!
Storage and Reheating:
  • Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 3 days. For the best texture, store the lasagna noodles separately.
  • Freeze: This soup freezes well for up to 3 months without the noodles or cheese toppings. Let cool completely before transferring to freezer-safe containers.
  • Reheat: Thaw frozen soup in the refrigerator overnight. Reheat gently on the stovetop or in the microwave until heated through. Add a splash of broth if the soup has thickened.
  • Serving Leftovers: Prepare fresh lasagna noodles as needed and add them to individual serving bowls. Top with mozzarella, Parmesan, and ricotta just before serving.
Slow Cooker Method:
  • Cook and crumble the ground beef and sausage over medium-high heat. Add the onions halfway through and cook until softened, about 5 minutes. Drain any grease. Add garlic and cook 1 minute.
  • Transfer to the slow cooker along with remaining ingredients except for lasagna noodles and garnishes.
  • Cook on low for 7-8 hours or on high for 3-4.
  • Boil pasta noodles according to package instructions. Drain, cut into strips/squares.
  • Transfer to serving bowls and spoon soup on top.
  • Garnish with mozzarella, Parmesan, Ricotta, and fresh parsley and serve.
Nutritional Information is an estimate and is per cup. This recipe makes approximately 12 cups.

Nutrition

Calories: 252kcal, Carbohydrates: 18g, Protein: 16g, Fat: 13g, Saturated Fat: 6g, Trans Fat: 1g, Cholesterol: 46mg, Sodium: 777mg, Potassium: 479mg, Fiber: 2g, Sugar: 4g, Vitamin A: 384IU, Vitamin C: 15mg, Calcium: 181mg, Iron: 2mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Soup
Cuisine: American, Italian
Author: Stephanie