This Ultimate Lasagna Soup is pure comfort in a bowl. Warm, hearty, and packed with flavor, it's the kind of recipe you'll want to make all season long. It's simple to throw together and even better the next day as the flavors meld together!
Did You Know?
Pro Tips
Frequently Asked Questions
1. What makes lasagna soup different from regular Italian soup?
Lasagna soup has all the flavors of lasagna — meat sauce, ricotta, mozzarella, and pasta — in a brothier, easier-to-make soup format. No layering or baking required.
2. What pasta shape works best for lasagna soup?
Broken lasagna noodles, mafalda (mini lasagna), or campanelle are ideal. Their ruffled edges catch the meaty broth beautifully. Regular bowtie or penne also work.
3. How do I add ricotta to lasagna soup?
Mix ricotta with Parmesan, Italian seasoning, and an egg. Drop spoonfuls into the hot soup right before serving — it melts into creamy pockets throughout.
4. Should I cook the pasta separately or in the soup?
Cook pasta separately and add to individual bowls. Pasta left in the soup absorbs all the broth overnight, turning it into a thick stew rather than soup.
5. Can I use Italian sausage instead of ground beef?
Yes, sweet or hot Italian sausage is an excellent substitute that adds even more flavor. Remove it from the casing and brown it like ground meat.
6. What gives lasagna soup its rich flavor?
A combination of beef broth, crushed tomatoes, tomato paste, Italian seasoning, and Parmesan rind simmered together builds deep, complex lasagna-like flavor.
7. Can I make lasagna soup in the slow cooker?
Yes — brown the meat first on the stove, then add everything except pasta and cheese to the slow cooker for 6-8 hours on low. Add pasta and cheese at the end.
8. How do I keep the mozzarella from clumping?
Add shredded mozzarella to individual bowls and ladle hot soup over it. The cheese melts into stretchy strings. Adding it to the whole pot creates one large cheese mass.
9. Can I freeze lasagna soup?
Freeze the soup base without pasta or cheese for up to 3 months. When ready to serve, thaw, reheat, cook fresh pasta, and add cheese.
10. What bread goes best with lasagna soup?
Garlic bread, cheesy breadsticks, or a slice of crusty Italian bread are perfect for dipping into the rich, meaty broth.
Watch How to Make This
Ultimate Lasagna Soup
Ingredients
Method
- Brown the Meat:In a large pot or Dutch oven, heat a splash of oil over medium-high heat.Add Italian sausage and ground beef—cook until browned (about 5-7 mins), breaking it apart.Toss in the diced onion and cook until softened (3 mins). Stir in the minced garlic and cook until fragrant (1 min).
- In a large pot or Dutch oven, heat a splash of oil over medium-high heat.
- Add Italian sausage and ground beef—cook until browned (about 5-7 mins), breaking it apart.
- Toss in the diced onion and cook until softened (3 mins). Stir in the minced garlic and cook until fragrant (1 min).
- Flavor Bomb:Stir in the tomato paste and let it cook for 2 minutes to deepen the flavor.Pour in the crushed tomatoes, diced tomatoes, and beef broth.
- Stir in the tomato paste and let it cook for 2 minutes to deepen the flavor.
- Pour in the crushed tomatoes, diced tomatoes, and beef broth.
- Season & Simmer:Add Italian seasoning, smoked paprika, sugar (if using), salt, and pepper.Bring to a boil, then reduce heat and let it simmer for 20 minutes to develop flavors.
- Add Italian seasoning, smoked paprika, sugar (if using), salt, and pepper.
- Bring to a boil, then reduce heat and let it simmer for 20 minutes to develop flavors.
- Cook the Pasta in the Soup:Drop in the broken lasagna noodles and simmer until tender (12-15 minutes), stirring occasionally to prevent sticking.
- Drop in the broken lasagna noodles and simmer until tender (12-15 minutes), stirring occasionally to prevent sticking.
- Cheese Heaven Topping:While the soup simmers, mix ricotta, mini mozzarella balls, and Parmesan cheese in a bowl. Set aside.
- While the soup simmers, mix ricotta, mini mozzarella balls, and Parmesan cheese in a bowl. Set aside.
- Serve & Melt:Ladle the hot soup into bowls.Add a generous dollop of the cheesy mixture on top—let the mini mozzarella balls melt into gooey perfection.Garnish with fresh parsley for that chef’s kiss.
- Ladle the hot soup into bowls.
- Add a generous dollop of the cheesy mixture on top—let the mini mozzarella balls melt into gooey perfection.
- Garnish with fresh parsley for that chef’s kiss.
Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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