This lasagna soup recipe is perfect for using up that half-empty box of noodles that’s been sitting in your pantry. Not only that, but you’ll get your lasagna craving fix without the hassle of all that layering and hard work.

We used a sweet Italian sausage in our recipe because it’s a safe bet when you’re feeding a lot of people. But if you’re looking for some spicier zip, then substitute with a hot or mild sausage instead.

recipebtnServe this soup recipe in a fancy homemade bread bowl!

Hearty lasagna soup recipe

Hearty Lasagna Soup Recipe

Lasagna soup brings together all of your favorite flavors from the traditional pasta dish, but without all of the work!

Ingredients
 

Yield: 6 -8 servings
4.43 from 7 ratings
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  • 1 Tbsp olive oil
  • 1/2 yellow onion, diced
  • 1/2 lb Italian sausage, sweet or hot
  • 1/2 lb lean ground beef
  • 3/4 tsp salt
  • 3 - 4 cloves garlic, minced
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 2 Tbsp tomato paste
  • 4 cups low-sodium beef broth, or low-sodium chicken broth
  • 1 bay leaf
  • 15 oz can tomatoes, diced
  • 8 oz can tomato sauce
  • 6 - 7 lasagna noodles, dry, broken into 1" pieces
  • 2 Tbsp Parmesan cheese, grated, plus extra for sprinkling
  • 1 cup whole milk ricotta cheese
  • 1 Tbsp fresh parsley, chopped
  • mozzarella cheese, shredded

Instructions
 

  • Place a large saucepan or soup pot over medium-high heat and add olive oil. When the oil is hot, add the onion and cook for about 3 minutes, stirring often.
  • Add sausage, ground beef, salt and garlic, and cook for about 10 minutes breaking up the meat into small pieces. Once the sausage is cooked through and the ground beef is browned, drain off any excess oil and return the pot to the heat.
  • Add the oregano, basil and tomato paste and cook for about 1–2 minutes, stirring constantly. Add the chicken or beef broth, bay leaf, diced tomatoes and tomato sauce and stir to combine. Bring the soup to a boil, and then reduce the heat to medium-low and simmer for 10 minutes. This brings the flavors together and thickens the sauce slightly.
  • Add the broken lasagna noodles and give them a stir so that they don’t stick together. Return the soup to a simmer, and cook for 15–20 minutes, until the noodles are tender, stirring frequently to prevent sticking.
  • Remove from heat and stir 2 Tbsp grated Parmesan into the soup. In a small bowl, stir the ricotta cheese and chopped parsley together and set aside. Ladle the soup into bowls and top with plenty of shredded mozzarella cheese, an extra sprinkle of Parmesan, and a generous dollop of the ricotta cheese mixture. Enjoy!

Notes

Lasagna soup stores, freezes and reheats nicely. Make a large batch and keep it in the freezer for up to one month—perfect for those chilly, lazy fall and winter days.
Calories: 468kcal, Carbohydrates: 33g, Protein: 28g, Fat: 26g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.2g, Cholesterol: 79mg, Sodium: 1587mg, Potassium: 683mg, Fiber: 3g, Sugar: 6g
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