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A close-up of a hearty bowl of lasagna soup recipe, garnished with fresh ricotta, Parmesan, and basil.

The Best Homemade Lasagna Soup Recipe

All the bold, comforting flavors of classic lasagna in a hearty, one-pot soup. This lasagna soup features ground meat, marinara, lasagna noodles, and a creamy cheese topping for a satisfying bowl of Italian comfort.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: Italian-Inspired
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 lb lean ground beef
  • 1/2 lb ground Italian sausage
  • salt and freshly ground black pepper, to taste
  • 1 yellow onion, chopped
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 24 oz marinara sauce (homemade or store-bought)
  • 1/4 tsp red pepper flakes
  • 2 tbsp fresh parsley, chopped (or 2 tsp dried)
  • 1/2 tsp dried oregano
  • 1 tsp dried basil
  • 7 cups low sodium chicken broth or vegetable broth
  • 9 lasagna noodles, broken into pieces
  • 2 cups fresh spinach leaves (optional)
  • 10 oz ricotta cheese or cottage cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup freshly grated Parmesan cheese
  • fresh basil, for garnish

Equipment

  • large soup pot or Dutch oven (6 qt)
  • wooden spoon or spatula
  • small mixing bowl
  • Ladle

Method
 

  1. In a large soup pot over medium-high heat, cook the ground beef and sausage until browned, seasoning with salt and pepper.
  2. Drain grease and remove meat from pot. Set aside in a bowl.
  3. Add olive oil to the pot, then sauté chopped onion for 5 minutes until soft.
  4. Stir in garlic and cook for 1–2 minutes until fragrant.
  5. Add tomato paste and cook for 1–2 minutes to deepen the flavor.
  6. Pour in marinara sauce, broth, red pepper flakes, parsley, oregano, and basil. Stir to combine.
  7. Return cooked meat to the pot. Stir well and bring to a gentle boil, then reduce to simmer.
  8. Break lasagna noodles into 1–2 inch pieces and add to the soup. Simmer for 15–20 minutes until noodles are al dente.
  9. Stir in fresh spinach leaves until wilted, about 1–2 minutes (if using).
  10. In a bowl, mix ricotta, mozzarella, and Parmesan until combined.
  11. Ladle soup into bowls and top with a scoop of cheese mixture and fresh basil. Serve hot.

Notes

Use a mix of ground beef and sausage for depth of flavor. Substitute ground turkey or mushrooms for a lighter or vegetarian version. Always cook noodles al dente to avoid soggy results. Store cheese topping separately for best leftovers.