The Cozy Cookbook is here! 
This hearty Lasagna Soup recipe is easy to make on the Stove Top or the Slow Cooker and is perfect for a cozy night in! Serve it with Mozzarella, Parmesan, and Ricotta for lots of delicious flavor.
Be sure to serve this with Garlic Bread with Cheese and try my Classic Lasagna recipe next!
Lasagna Soup
This Lasagna Soup recipe lets you enjoy the benefits of delicious, hearty lasagna with a fraction of the work! It’s one of the coziest soup recipes I’ve posted yet!
I love the ground beef/sausage combination in here but feel free to make it your own by using just one type of meat or ground turkey, chicken, or pork! You can also use any kind of pasta, but I love using classic lasagna noodles for this one!
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.
Add chicken broth and “clean” the bottom and sides of the pot with it. Add the crushed, diced tomatoes, and bay leaf.
PRO TIP: If you have the rind from the block of Parmesan cheese, add it to the soup while it simmers for additional flavor.
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.
Pro Tips
- This soup freezes very well without the lasagna noodles. It’s much better to boil fresh noodles when you reheat the soup.
- Feel free to let the soup simmer for as long as you like, it will continue to reduce and thicken as it does. Begin boiling the lasagna noodles when you’re just about ready to serve it.
- The cheese really brings this recipe together and makes you feel like you’re having lasagna. The Mozzarella and Parmesan are my 2 favorites, but of course I love to add the Ricotta as well. Romano makes a great alternative to Parmesan as well.
What to Serve with Lasagna Soup
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
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.
Try These Next
-
- Creamy Bacon Pasta
-
- Roasted Red Bell Pepper Soup
-
- Lasagna Roll Ups
-
- Baked Ravioli
-
- Easy Chili Recipe
-
- Easy Ravioli Sauce
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Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Lasagna Soup
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
This can be served with various types of pasta, I usually make about 6 ounces (just under ½ lb.). Bowtie pasta is a great choice!
To make the base creamier, add up to ½ cup cream to the soup when the crushed tomatoes are added.
If you prefer to cook the lasagna noodles right in the soup, add 1 cup additional broth and let it bubble gently for about 12 minutes. (I recommend cooking them separately for ideal texture.)
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.
- 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.
This is a satisfying, tasty soup! I added my lasagna noodles directly to the simmering base and they cooked nicely!
Thanks for a positive quick, yummy meal
You’re very welcome! I’m so happy you enjoyed the soup. I love how this is filling enough to serve for dinner. Thanks so much for the great review!😍
Do you use grated ricotta salata or regular ricotta? Do you just dump the regular ricotta in the soup? I Don’t see it in the picture
Hi Diane! I use regular ricotta and spoon it on the side of the bowl, it slowly melts into the soup and I use my spoon to scoop up a little bit when I take bites. It’s great if it’s at room temperature when added so I usually let it sit out while I make the soup. 🙂
Surprised myself by really enjoying this one. Not usually a fan of spaghetti/lasagna/tomato based dishes, but the husband loves them. We decided to give this one a go for dinner and both truly enjoyed. Left the noodles out of the main pot and added to bowls before serving, as suggested for better left-over options. Appreciated the suggestion.
I’m happy to hear you surprised yourself with this one. I love when that happens!😃 Thanks so much for taking the time to leave a review!
OMG! I made this for Mother’s day with my grownup kids and their families and it was a HUGE success!! This is a delicious soup. I love putting our own condiments on each bowl.. parmesan cheese, ricotta cheese, mozzarella and chopped parsley. I forgot to take a picture cause we were too eager to try it!!! Can’t wait to make it again!!!
I am sooo happy to hear that Barbie, reading your comment made me want to go make this again myself!! 🙂 I love having Lasagna in soup form, maybe even better than having it in casserole form! Thank you so much for taking the time to come back and leave this review!! -Stephanie
I attempted to make it however I think I let it simmer too long and it came out more like spaghetti sauce. Haha. I also think the ricotta is an absolute must to give it the lasagna taste and feel. Great recipe and error on my part because of my lack of “simmering” knowledge. Easy recipe though!
Hi Travis! I agree with you on the Ricotta, and thank you so much for the review! — You can probably save the soup by adding more broth, beef or chicken will work! 🙂
WOW!!! I love Italian food. This soup is spectacular!! I did bow tie pasta and added cream with the tomatoes. I also used sweet Italian sausage. With a side salad and French bread.
Another huge hit. Thank you CC
I’m so happy you liked the Lasagna Soup!😃 It’s great with bowtie pasta and adding some sweet Italian sausage sounds so yummy! Don’t even get me started with a side salad and French bread (so yummy)! Sounds like a great meal, 😋 Thanks so much for the review!
This is excellent! We absolutely LOVED it! I modified it for 6 servings – did the pasta for 2 bowls. Will make more pasta and have leftovers for tomorrow! I used lasagna noodles but they were awkward with a spoon so will use the bow tie tomorrow!
Hi Pam! I’m so happy you liked the Lasagna Soup! Thanks so much for commenting!❤️
My 3 and 6 year old kids very much approved! This was super easy to make and delicious. My husband went back for seconds. Was hoping to have some left over to reheat for later in the week but it’s all gone! Will definitely make more next time!
Sounds like you’ll have to make more next time, I guess that’s a good problem to have!😋 Thanks so much for the review!
Tried this recipe tonight. We opted for the slow cooker route. It turned out fantastic. We didn’t have paramasean rind so we want to try it again with that ingredient and maybe switch up the pasta noodles
Thanks so much for the review Stephanie!❤️ Happy to hear you enjoyed making it in the slow cooker! Definitely a cozy meal!
I was looking for a dinner idea, and happened to have everything on hand, including the Parmesan rind. I let it simmer for about an hour. Everyone loved it! So easy to prepare and so tasty.
That is GREAT NEWS Jen!!! How PERFECT that you had everything on hand to make it, and I love that you let it simmer for an hour for the flavors to fyll blend and develop. Thank you so much for taking the time to leave this review, I really appreciate that! -Stephanie PS- I’m psyched that you used the Parmesan rind trick too!