Easy Lasagna Soup
All the rich, classic flavors of lasagna in a cozy, spoonable soup made in one pot. Tender noodles, savory meat, and a creamy ricotta swirl you’ll crave. Tastes just like lasagna, no layering required.
Servings: 8 -10 servings
Ingredients
Soup
- 1 –2 tablespoons olive oil
- 1 pound lean ground beef
- ½ pound ground Italian sausage sweet or spicy
- 1 large onion diced
- 1 large carrot peeled and finely chopped
- 2 ribs celery finely chopped
- 2-4 cloves fresh garlic thinly sliced
- 1 15-ounce can diced tomatoes, not drained
- 1 28-ounce can crushed tomatoes
- 1 tablespoon homemade Italian seasoning
- Pinch of freshly grated nutmeg
- 7 cups chicken broth
- 9-10 dried lasagna noodles broken into rustic pieces
- 1 teaspoon sea salt plus more to taste
- Freshly ground black pepper to taste
- Fresh basil leaves torn (for serving)
Ricotta Topping (Serve With)
- 1 cup whole-milk ricotta
- ½ cup freshly grated Parmigiano Reggiano
- ½ cup shredded mozzarella more to taste
Instructions
- Build the base: Heat olive oil in a large heavy pot or Dutch oven over medium heat. Add the finely chopped onion, carrot, and celery, and cook until softened, about 4–5 minutes. Make a space in the middle of the pan for the ground meats.
- Brown the meat: Add ground beef and Italian sausage. Cook, breaking it up with a spoon, until browned and cooked through. Make sure the meat is browned well for extra flavor. Mash the veggies into the meat as they cook. Stir in the garlic and cook just until fragrant, about 30 seconds.
- Tomatoes & seasoning: Add diced tomatoes, crushed tomatoes, Italian seasoning, nutmeg, salt, and black pepper. Stir to combine and let everything simmer for 5 minutes to deepen the flavor.
- Add broth & noodles: Pour in the chicken broth and bring to a gentle boil. Add the broken lasagna noodles, stirring well so they don’t stick together.
- Simmer: Reduce heat to medium-low and simmer uncovered for 20–25 minutes, stirring occasionally, until noodles are tender and the soup has thickened naturally.
- Finish & serve: Taste and adjust seasoning as needed. Ladle into bowls, top with a generous dollop of ricotta, a sprinkle of Parmigiano and mozzarella, and finish with fresh basil.
Notes
Elena’s Tips for the Best Lasagna Soup
• Stir often once the noodles go in—they love to settle at the bottom
• Use 1 pound of ground beef or 1 pound of Italian sausage if you don't want to do half and half.
• Use whole-milk ricotta for the creamiest, most authentic finish
• If the soup thickens too much, add a splash of warm broth before serving
• This soup continues to thicken as it sits—perfect fresh, even better reheated with extra broth
Storage & Make-Ahead
• Store leftovers in the fridge up to 3 days
• Add extra broth when reheating to loosen the noodles
• For best texture, store soup and noodles separately if making ahead
Nutrition
Serving: 10g | Calories: 419kcal | Carbohydrates: 29g | Protein: 29g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 86mg | Sodium: 1485mg | Potassium: 505mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1787IU | Vitamin C: 3mg | Calcium: 211mg | Iron: 3mg
