Lasagna Soup has all the cozy, cheesy flavors of classic lasagna without all the layering! This easy one-pot soup is loaded with hearty beef and sausage, tender lasagna noodles, and a rich, creamy tomato broth. Ready in just 30 minutes, it’s the perfect cozy dinner for a chilly night.

Lasagna soup in white bowl with spoon.

I’ve always loved the cozy, layered flavors of lasagna, but sometimes I don’t have the time, or patience, to build an entire pan of it. That’s where this lasagna soup comes in. It has all the savory beef and sausage, tender noodles, rich tomato flavor, and Italian seasoning you love, but everything simmers together in one pot.

For this recipe, I use low-sodium chicken broth to keep the soup flavorful without making it too heavy, and you can customize the toppings to your liking. Add mozzarella, Parmesan, or a dollop of ricotta, or skip the cheese altogether. For a dairy-free option, simply leave out the heavy cream at the end.

Kelley Simmons Kelley’s Tips

My Tips For The Best Lasagna Soup

  • Break the noodles into bite-size pieces. Smaller pieces are much easier to eat and ensure you get noodles, meat, and broth in every bite.
  • Don’t overcook the noodles. Cook the lasagna noodles just until al dente. They’ll continue to soften as they sit in the hot broth, especially if you’re making the soup ahead.
  • Don’t skip the cheese topping. A spoonful of ricotta topped with mozzarella and Parmesan gives each bowl that creamy, cheesy flavor you expect from classic lasagna. Bonus points if you make your own homemade ricotta cheese!
  • Making it ahead? Cook the noodles separately. If you’re planning to store or freeze the soup, keep the noodles separate and add them when reheating. This prevents them from soaking up too much broth and becoming soft.
Kelley

Ingredients You’ll Need

  • Lasagna noodles: I use 10 lasagna noodles broken into bite-size pieces. Breaking them up makes the soup much easier to eat while still giving you that classic lasagna texture. Gluten-free lasagna noodles can also be used.
  • Ground beef and Italian sausage: Using a combination of ground beef and Italian sausage gives the soup tons of flavor. You can substitute ground turkey or chicken for a lighter option.
  • Tomato sauce: A 24-ounce can of tomato sauce creates the rich tomato base for the soup. You can also use my homemade tomato sauce.
  • Heavy cream: A splash of heavy cream added at the end makes the tomato broth rich and creamy and balances the acidity of the tomatoes.
  • Aromatics and seasonings: Onion, fresh garlic, and Italian seasoning add plenty of savory flavor, while chicken broth thins the tomato sauce into a hearty soup.
  • Cheese: Ricotta, mozzarella, and Parmesan are added on top just before serving for that classic cheesy lasagna flavor in every bowl.
Ladle scooping soup with noodles out of white pot.

How to Make Lasagna Soup

  • Brown the meat: First, add oil to a large pot or Dutch Oven, then add in ground beef and sausage. Cook the meat until lightly browned and no longer pink.
Browning sausage and ground beef in a white pot.
  1. Sauté onions: Next, you will add in your diced onions and cook for 2-3 minutes until slightly tender. Then, add garlic and cook for an additional minute.
Cooking onion with beef and sausage in a pot.
  1. Add sauce and noodles: Then pour in your tomato sauce, add the lasagna noodles, and pour in the chicken broth and Italian seasoning.
Red soup in white bowl with noodles added.
  1. Simmer soup: With all of the lasagna soup ingredients combined, bring to a simmer and cook for about 15-20 minutes, stirring occasionally. When the lasagna noodles are tender, stir in heavy cream and season the soup with salt and pepper to taste.
Ladle scooping noodle and broth out of soup bowl.
  1. Garnish and enjoy: Portion the soup into bowls, garnish each with parmesan cheese and any of your favorite toppings! I love to top mine with homemade ricotta cheese and fresh chopped basil!
Lasagna soup in a white bowl with spoon.

If you love this soup recipe you’ll love my Easy Tomato Soup!

What To Serve With Lasagna Soup

Lasagna Soup FAQ

Can I make lasagna soup without heavy cream?

Yes! You can leave out the heavy cream for a more traditional tomato-based lasagna soup. For a creamy alternative, substitute half-and-half or whole milk. Keep in mind that milk will make the broth slightly thinner and less rich than heavy cream.

Can I use a different pasta instead of lasagna noodles?

Yes! You can use whatever pasta noodles you have on hand! Any short pasta such as bow ties, rotini, penne, or rigatoni works well in lasagna soup. Just keep in mind that cooking times may vary depending on the shape and size of the pasta.

How to Store Lasagna Soup

  • Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 3–4 days.
  • Freeze: For longer storage, transfer the cooled soup to a freezer-safe container or gallon-size freezer bag and freeze for up to 5–6 months. Thaw overnight in the refrigerator before reheating.
Lasagna noodles in red broth served in two white bowls with spoons.

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    Lasagna soup in white bowl with spoon.
    Recipe

    Lasagna Soup

    5 from 1 vote
    Topped with shredded mozzarella and fresh basil, this simple one-pot lasagna soup is exactly what you need to warm up on a cold, winter day.
    Author: Kelley Simmons
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Serves 4
    Rate Print

    Ingredients 

    • 10 lasagna noodles, broken into bite size pieces
    • 1 tablespoon extra virgin olive oil
    • 1/2 pound ground beef
    • 1/2 pound ground sausage
    • 1 onion, diced
    • 4 cloves garlic, minced
    • 24 ounces tomato sauce
    • 6 cups chicken broth
    • 1 tsp Italian seasoning
    • 1/4 cup heavy cream
    • salt and pepper, to taste

    Optional Toppings

    • ricotta cheese
    • parmesan cheese
    • red pepper flakes
    • parsley or basil

    Instructions

    • Add oil to a large pot or dutch oven. Add in ground beef and sausage and cook until lightly browned and no longer pink.
    • Add in onions and cook for 2-3 minutes until slightly tender. Add garlic and cook for an additional minute.
    • Pour in tomato sauce, lasagna noodles, chicken broth and Italian seasoning.
    • Bring to a simmer and cook for 15-20 minutes stirring occasionally or until the lasagna noodles are tender. Stir in heavy cream and season the soup with salt and pepper to taste.
    • Top each bowl with optional toppings and enjoy!

    Notes

    • Change up the pasta: Feel free to substitute your favorite pasta or even crushed lasagna noodles. If I have zucchini or eggplant on hand I love to sneak them in this soup as well.
    • Meal prep: This soup can easily be made ahead and frozen to use for quick dinners.
    • Choose your ideal consistency: Some prefer a more liquidy soup, while others like a thicker consistency — either way, you can always adjust the thickness of your soup by adding more or less Chicken broth.
    • Season the meat: If you’re looking to turn up the flavors of your lasagna soup, you can season your ground beef and sausage before adding in the liquid ingredients.

    Nutrition Information

    Calories: 321kcalCarbohydrates: 45gProtein: 23gFat: 7gSaturated Fat: 2gCholesterol: 34mgSodium: 776mgPotassium: 967mgFiber: 5gSugar: 12gVitamin A: 548IUVitamin C: 26mgCalcium: 122mgIron: 4mg
    Lasagna soup in white bowl with spoon.

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