Hearty Lasagna Soup Bowl

This lasagna soup is the perfect way to enjoy the comforting flavors of classic lasagna without all the fuss of layering pasta and baking. It’s ideal for busy weeknights when you want something hearty, cheesy, and warming but also quick to pull together.

I whipped this up when I craved lasagna but didn’t want to wait forever and it instantly became a family favorite with everyone asking for seconds.

Ingredients

• Olive oil: helps build the flavor base and keeps everything moist while sautéing so choose a good quality extra virgin if possible
• Onion: adds sweetness and depth so look for firm, fresh bulbs without soft spots
• Italian sausage: gives the soup a savory punch and complexity—try to get a well-seasoned one for best results
• Lean ground beef: adds heartiness without too much fat, so pick 90 percent lean or higher for a healthier balance
• Garlic: brings a lovely aromatic flavor that permeates the soup—use fresh cloves for the most impact
• Petite diced tomatoes: offer bursts of freshness and texture, and picking a ripe vibrant tin will make a difference here
• Crushed tomatoes: provide the body and richness of the soup base; a good quality brand works wonders
• Tomato paste: intensifies the tomato flavor and contributes to the soup’s thickness; be sure to stir it in well
• Chicken broth: lends savory depth to the soup and thins it to the perfect consistency; low sodium allows you to control salt levels
• Italian seasoning and dried oregano: layer in classic herb notes to bring the soup together—fresh herbs could work too but dry is convenient
• Salt and black pepper: balance all the flavors, so season carefully according to taste
• Lasagna noodles: broken into bite-size pieces mimic the pasta in traditional lasagna, making it easy to eat with a spoon—use good quality pasta for the best texture
• Mozzarella cheese: melts beautifully to add creamy gooeyness; fresh shredded cheese lasts longer and melts more evenly
• Parmesan cheese: adds nutty sharpness that cuts through the richness; freshly grated Parmesan is best for flavor and texture
• Ricotta cheese: brings a lush creamy element, mimicking the layered cheese in classic lasagna—choose a whole milk ricotta for creaminess
• Fresh basil: gives aromatic brightness to finish the soup and garnish; look for vibrant green leaves without any browning

Instructions

Build The Flavor Base:

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onions and cook for about four minutes until they soften and become translucent. This step melts the onions down nicely to create a sweet and flavorful foundation for the soup.

Brown The Meat:

Add the Italian sausage and ground beef to the pot. Cook while stirring occasionally until all the meat is browned evenly. This browning builds complex meaty flavors. Once browned, stir in the minced garlic and sauté for about one minute to release its aroma without burning it. Drain off excess fat if the mixture looks greasy to keep the soup balanced.

Add Tomatoes And Broth:

Pour in the diced tomatoes, crushed tomatoes, tomato paste, and chicken broth. Stir to combine everything thoroughly so the tomato paste disperses evenly into the liquid.

Season The Soup:

Mix in the Italian seasoning, dried oregano, salt, and freshly ground black pepper. Taste after simmering and adjust seasoning if needed.

Simmer Gently:

Bring the pot to a boil then reduce the heat to low. Cover and let the soup simmer for twenty minutes. This allows flavors to marry beautifully and the soup to thicken slightly.

Cook The Pasta Separately:

While the soup simmers, cook the broken lasagna noodles in a separate pot according to the package instructions until al dente. This ensures the noodles will have a firm texture that holds up well when added to the soup later.

Prepare The Cheese Mixture:

In a mixing bowl, combine shredded mozzarella, grated Parmesan, and ricotta cheese. Stir gently to mix but don’t overwork it. Set aside ready for serving.

Combine Noodles And Soup:

Add the drained lasagna noodles and chopped fresh basil into the soup. Stir well and if you prefer a thinner broth, add more chicken broth to reach your desired consistency.

Serve With Cheese Topping:

Ladle the soup into bowls and top each serving with a generous dollop of the mixed cheeses. Garnish with extra basil leaves if you like.

My favorite ingredient is the ricotta cheese because it adds a creamy texture that truly recreates the feel of traditional lasagna in spoonable form. I remember one chilly evening when I served this to my partner after a long day and seeing their face light up made it an instant keeper in our recipe rotation.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. The noodles may absorb more liquid, so add extra broth or water when reheating to loosen the soup back up.

Ingredient Swaps

Try turkey sausage or ground turkey for a lighter protein option Use spinach instead of basil for a slightly different herbal note Swap chicken broth for vegetable broth to make it vegetarian friendly (omit sausage and beef and add mushrooms for umami)

Serving Ideas

Serve with crusty Italian bread or garlic breadsticks for dunking into the rich broth Add a side salad with crisp greens and a tangy vinaigrette to brighten the meal Top with crushed red pepper flakes for a spicy kick if you like a bit of heat

This lasagna soup brings the joy of traditional Italian-American lasagna into a quick and easy one-pot dinner. It’s perfect for busy nights and family gatherings alike.

Frequently Asked Recipe Questions

→ Can I substitute the Italian sausage with another meat?

Yes, ground turkey or chicken can be used for a leaner option, though the flavor will be milder.

→ Should the lasagna noodles be fully cooked before adding?

Cook them until just tender (al dente) so they hold shape when stirred into the soup.

→ How can I adjust the soup for a thicker consistency?

Reduce the amount of broth slightly or simmer uncovered to allow some liquid to evaporate.

→ Is it necessary to drain excess fat after browning the meat?

Draining helps reduce greasiness, but leaving some fat can enhance flavor and richness.

→ Can fresh basil be replaced with dried herbs?

Yes, but add dried basil earlier during cooking to allow flavors to develop, as fresh basil is best added at the end.