Hearty Lasagna Soup with Italian Sausage and Cheese

Lasagna Soup is warm, satisfying, and surprisingly simple to prepare. Perfect for a chilly evening, this one-pot recipe brings together ground beef, Italian sausage, onions, lasagna noodles and three kinds of cheese in a rich tomato-based broth. It’s an easy way to enjoy all the flavors of classic lasagna in a cozy bowl.

Lasagna Soup

If you’re craving comfort food, Lasagna Soup delivers. The soup captures the meaty, cheesy essence of traditional lasagna, but with the ease of a hearty stew. It’s generously portioned, kid-friendly, and ideal for busy weeknights or relaxed weekend dinners. The recipe is lightly seasoned with red pepper flakes for a mild warmth that can be omitted for very young or sensitive eaters.

Beyond the familiar lasagna components, the broth is key: a savory blend of chicken broth and marinara sauce enhanced with dried herbs creates an inviting Italian-inspired base. The noodles absorb the flavors while staying tender, and the final dollop of ricotta, mozzarella and parmesan gives each bowl a creamy, decadent finish.

Ingredients for Lasagna Soup

• BEEF – 1/2 pound ground beef
• SAUSAGE – 1/2 pound ground Italian sausage
• SALT AND PEPPER – salt and freshly ground black pepper, to taste
• ONION – 1 yellow onion, chopped
• OLIVE OIL – 1 Tablespoon olive oil
• GARLIC – 3 cloves garlic, minced
• MARINARA SAUCE – 24 ounces marinara sauce
• RED PEPPER FLAKES – 1/4 teaspoon red pepper flakes (optional)
• HERBS – 2 teaspoons dried parsley, 1/2 teaspoon dried oregano, 1 teaspoon dried basil
• BROTH – 7 cups low-sodium chicken broth
• LASAGNA NOODLES – 9 lasagna noodles, broken into quarters
• CHEESES – 10 ounces ricotta cheese, 1 cup shredded mozzarella, 1/2 cup freshly grated parmesan

How to Make Lasagna Soup

1. Cook the meat. In a large pot over medium-high heat, brown the ground beef and Italian sausage. Season with salt and pepper as you cook. Once browned, drain excess grease and set the cooked meat aside.

2. Sauté the aromatics. In the same pot, heat the olive oil over medium heat. Add the chopped onion and cook 4–6 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and sauté for another 1–2 minutes until fragrant.

3. Build the broth and combine. Stir in the marinara sauce, red pepper flakes (if using), dried parsley, oregano, basil, and the chicken broth. Return the cooked beef and sausage to the pot and bring the mixture to a gentle boil.

4. Add the noodles. Once the broth is boiling, add the broken lasagna noodles. Reduce heat to medium-low and simmer, stirring occasionally, until the noodles are tender—usually about 10–12 minutes depending on the noodle brand.

5. Make the cheese topping. While the noodles cook, mix the ricotta, shredded mozzarella and grated parmesan in a small bowl until combined. Adjust seasoning with a pinch of salt and pepper if desired.

6. Serve. Ladle the soup into bowls and top each serving with a generous scoop of the cheese mixture. Serve with crusty garlic bread or a green salad to round out the meal.

Crockpot (Slow Cooker) Option

You can make this soup in a slow cooker for hands-off convenience. Brown the ground beef and sausage, drain, and add to the slow cooker. Combine the browned meat with marinara, herbs, broth, onions, garlic and seasonings. Cook on low for 7–8 hours. In the final 30 minutes, cook the broken lasagna noodles on the stove until al dente, drain, then stir them into the slow cooker and let them soften for 10–15 minutes before serving. Add the cheese topping to each bowl when serving.

4.87 from 15 ratings

Servings:
6 servings

Lasagna Soup

Prep Time: 10 mins

Cook Time: 40 mins

Total Time: 50 mins

Lasagna Soup is comforting, filling, and easy to make on the stovetop. Ground beef, sausage, onions, cheeses and lasagna noodles come together in a robust tomato broth.

Ingredients

• ½ pound ground beef
• ½ pound ground Italian sausage
• Salt and freshly ground black pepper, to taste
• 1 yellow onion, chopped
• 1 Tablespoon olive oil
• 3 cloves garlic, minced
• 24 ounces marinara sauce
• ¼ teaspoon red pepper flakes (optional)
• 2 teaspoons dried parsley
• ½ teaspoon dried oregano
• 1 teaspoon dried basil
• 7 cups low-sodium chicken broth
• 9 lasagna noodles, broken into quarters
• 10 ounces ricotta cheese
• 1 cup shredded mozzarella
• ½ cup freshly grated parmesan

Instructions

1. In a large pot over medium-high heat, cook ground beef and sausage until browned. Season with salt and pepper. Drain grease and remove the meat from the pot.
2. Heat olive oil in the pot over medium heat. Add diced onion and sauté about 5 minutes until softened. Add minced garlic and cook 1–2 minutes more.
3. Stir in marinara sauce, red pepper flakes (if using), parsley, oregano, basil, and chicken broth. Return the browned meat to the pot and bring to a boil.
4. Add broken lasagna noodles, reduce heat to medium-low, and simmer, stirring occasionally, until noodles are tender.
5. In a small bowl, combine ricotta, mozzarella and parmesan until well mixed.
6. Ladle soup into bowls and top each serving with a scoop of the cheese mixture. Serve immediately with crusty bread if desired.

Notes

• This recipe adapts well to a slow cooker: brown the meat, add all ingredients to the Crockpot and cook on low for 7–8 hours. Cook pasta separately toward the end, then stir in before serving.
• To reduce sodium, choose a low-sodium marinara and broth, and taste before adding extra salt.

Calories: 616 kcal,
Carbohydrates: 44 g,
Protein: 33 g,
Fat: 34 g

Cuisine: American

Course: Main Course

Author: Jennifer

Stay warm this fall and winter with more hearty soups and one-pot dinners. This Lasagna Soup is a reliable family favorite that reheats well and makes great leftovers for busy weekdays. Adjust herbs and heat to suit your household, and enjoy the comforting flavors of lasagna in a simple, satisfying bowl.