Lasagna Soup — Cozy, Cheesy, Weeknight-Ready

Quick Facts
Time: 50 minutes • Yield: 6–8 servings • Skill: Easy • Method: One-pot stove top + broiler • Diet: Family-style, customizable, GF-friendly with swaps

Introduction

Lasagna Soup is the shortcut you need when you want all the flavor of classic baked lasagna but only have time for a fast, one-pot dinner. Instead of layering noodles and waiting, you simmer everything together on the stove top, then finish with a three-cheese cap that turns bubbly and golden under the broiler. The result is a Creamy Lasagna Soup with tender pasta, rich tomato broth, and a molten layer of mozzarella, ricotta, and Parmesan that feels like a cozy blanket in a bowl.

If your weeknights are packed but you still crave Easy Fall Soup Recipes and Easy Dinner Recipes that taste like you fussed, this recipe belongs on your rotation. It doubles as a great meal-prep option and sits comfortably on any list of Pasta Soup Recipes or One Pot Lasagna Soup ideas. Whether you lean toward Healthy Lasagna Soup packed with veggies or a heartier Chicken Lasagna Soup version, this base method gives you endless room to play.

If you love trying different twists, don’t miss my other Lasagna Soup recipes that play with veggies, proteins, and levels of richness.

Why You’ll Love It

• Weeknight-easy: everything cooks in one pot, and the broiler step is just a few minutes.
• Flexible: use beef, sausage, or chicken; swap in your favorite pasta; sneak in extra vegetables.
• Balanced flavor: sweet tomatoes, savory meat, herbs, a little heat, and salty Parmesan keep each bite interesting.
• Great leftovers: the soup thickens in the fridge and reheats into ultra-comforting bowls for days.

Lasagna Soup delivers all the flavors of classic baked lasagna in a cozy, one-pot format — with tender noodles, savory tomato broth, and a golden broiled three-cheese topping.

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Course: Main Course, Soup

Cuisine: Italian-American

Calories: 430

Ingredients Equipment Method Nutrition Notes

Ingredients

  

• 1 tbsp olive oil
• 0.5 lb ground beef
• 0.5 lb mild Italian chicken sausage, casings removed
• 1 medium yellow onion, diced small
• 4 cloves garlic, minced
• 0.25–0.5 tsp red pepper flakes
• 1 tsp dried basil
• 1 tsp dried oregano
• 0.5 tsp dried parsley
• 1 tsp kosher or fine sea salt (plus more to taste)
• 0.5 tsp black pepper
• 2 tbsp tomato paste
• 1 can (14–15 oz) crushed tomatoes
• 1 jar (24 oz) marinara or tomato basil sauce
• 6–7 cups low-sodium chicken broth, more as needed
• 9 lasagna noodles, broken into 1–2 inch pieces
• 1 cup whole-milk ricotta cheese
• 1 cup shredded mozzarella cheese
• 0.5 cup finely grated Parmesan cheese
• 2 tbsp chopped fresh basil or parsley
• 1 pinch salt and pepper (for cheese mixture)

Equipment

• large pot or Dutch oven At least 5 quarts, broiler-safe if possible.
• wooden spoon For breaking up and stirring meats.
• ladle For serving the soup.
• heatproof spatula Helps spread the cheese topping.
• broiler-safe bowls or ramekins For broiling cheese topping.
• Rimmed baking sheet To hold the bowls during broiling.

Method

 

1. Heat olive oil in a large pot over medium-high heat. Add ground beef and chicken sausage. Cook, breaking up with a spoon, until browned and fully cooked, 6–8 minutes. Drain excess fat if needed.
2. Stir in diced onion and cook until translucent, about 4–5 minutes. Add garlic and red pepper flakes, cooking for 30 seconds. Stir in dried herbs, salt, and pepper.
3. Add tomato paste and cook 1 minute. Stir in crushed tomatoes and marinara sauce until well combined.
4. Pour in 6 cups of chicken broth and bring to a gentle boil. Reduce to a simmer. Taste and adjust salt as needed.
5. Add broken lasagna noodles and stir to prevent sticking. Simmer 15–20 minutes, stirring often, until al dente. Add more broth if needed.
6. While noodles cook, mix ricotta, mozzarella, Parmesan, chopped basil or parsley, and a pinch of salt and pepper in a bowl. Stir until creamy.
7. Taste soup and adjust seasoning if needed. Let simmer longer if tomato flavor is too sharp.
8. Preheat broiler. Ladle soup into broiler-safe bowls on a baking sheet. Top with cheese mixture. Broil 2–4 minutes until bubbling and golden. Let cool slightly before serving.

Nutrition

Calories: 430kcalCarbohydrates: 35gProtein: 28gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 890mgPotassium: 820mgFiber: 3gSugar: 7gVitamin A: 1100IUVitamin C: 12mgCalcium: 310mgIron: 3.5mg

Notes

Make ahead by preparing the soup base and cheese mixture a day or two early. Store leftovers in airtight containers and reheat with a splash of broth. Use GF pasta and broth for a gluten-free version. Add spinach, zucchini, or beans to lighten or boost nutrients.

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Ingredients

Soup base:

• 1 tablespoon olive oil
• ½ pound ground beef
• ½ pound mild Italian chicken sausage, casings removed
• 1 medium yellow onion, diced small
• 4 cloves garlic, minced
• ¼–½ teaspoon red pepper flakes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon dried parsley
• 1 teaspoon kosher or fine sea salt (plus more to taste)
• ½ teaspoon black pepper
• 2 tablespoons tomato paste
• 1 can (14–15 oz) crushed tomatoes
• 1 jar (24 oz) marinara or tomato basil sauce
• 6–7 cups low-sodium chicken broth, more as needed
• 9 lasagna noodles, broken into 1–2 inch pieces

Broiled three-cheese topping:

• 1 cup whole-milk ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup finely grated Parmesan cheese
• 2 tablespoons chopped fresh basil or parsley
• Pinch of salt and pepper

What each ingredient does:

• Olive oil: helps with even browning and prevents sticking.
• Beef and chicken sausage: provide deep flavor and a mix of textures.
• Onion and garlic: build a sweet, savory base for the broth.
• Red pepper flakes: add a gentle kick without overpowering.
• Dried herbs: recreate beloved lasagna seasoning with no extra effort.
• Salt and pepper: pull everything into balance.
• Tomato paste, crushed tomatoes, marinara: give layers of tomato flavor and body.
• Chicken broth: thins the sauce into a slurpable soup while staying rich.
• Lasagna noodles: deliver that unmistakable lasagna bite.
• Ricotta, mozzarella, Parmesan: the lasagna-style triple cheese crown that melts and browns.
• Fresh basil or parsley: adds color and a fresh pop at the end.

Pro tip:
Snap the lasagna noodles by hand right over the pot so you get a mix of sizes for more interesting, rustic bites.

Substitutions & Swaps

Aromatics are flexible: swap the yellow onion for red onion or shallots, or add a finely diced carrot and celery rib to edge this into Healthy Lasagna Soup territory. For the protein, any ground meat works—beef, turkey, chicken, or a plant-based alternative. If you use lean meats like ground chicken breast, add a bit of oil and don’t skip the herbs and Parmesan to keep flavor full.

You can replace lasagna noodles with other shapes like mafalda, bowtie, or rotini if that’s what you have. To make a Chicken Lasagna Soup variation, use only ground chicken or chicken sausage and stick with chicken broth. For a slightly lighter bowl, use part-skim ricotta and a bit less mozzarella, or stir spinach and zucchini into the broth for extra veg. Gluten-free pasta and certified gluten-free broth will easily convert this into a gluten-free–friendly soup.

Equipment Notes

Use a wide, heavy-bottomed pot or Dutch oven that holds at least 5 quarts. The wider surface area helps you brown meat evenly and encourages gentle reduction as the soup simmers. Make sure your pot or your serving bowls are safe under the broiler; if the pot isn’t, ladle the soup into ramekins or stoneware bowls arranged on a rimmed baking sheet for the final cheese step.

A ladle, slotted spoon, and sturdy wooden spoon will cover most of the work. You’ll also want a heatproof spatula to scrape the cheese mixture out of the bowl and spread it over each serving. Keep oven mitts nearby for moving hot bowls in and out of the broiler quickly.

Step-by-Step

1. Brown the meats.
   Heat olive oil in your pot over medium-high heat. Add the ground beef and chicken sausage, breaking them apart with a spoon until fully cooked and browned with some crispy edges, 6–8 minutes. Drain any excess fat if needed. Browning builds flavor, so don’t rush this step.
2. Add aromatics and spices.
   Stir in the diced onion and cook until soft and translucent, 4–5 minutes. Add minced garlic and red pepper flakes and cook just until fragrant, about 30 seconds. Sprinkle in dried basil, oregano, parsley, salt, and pepper, stirring to coat the meat and onion mixture.
3. Build the tomato base.
   Add tomato paste and cook for 1 minute to toast it lightly. Pour in crushed tomatoes and marinara sauce, stirring well to combine. The mixture will look thick and saucy at this stage, resembling a classic lasagna filling.
4. Turn it into soup.
   Pour in 6 cups of low-sodium chicken broth and stir until smooth. Bring to a gentle boil, then reduce the heat to maintain a steady simmer. Taste and adjust salt now if it seems flat; the flavors will deepen as it cooks.
5. Cook the noodles.
   Drop the broken lasagna noodles into the pot, stirring immediately so they don’t clump. Simmer 15–20 minutes, stirring every few minutes, until the noodles are just al dente. Add extra broth as needed to keep things soupy rather than thick like a casserole.
6. Make the cheese mixture.
   While the noodles cook, combine ricotta, mozzarella, Parmesan, chopped basil or parsley, and a tiny pinch of salt and pepper in a small bowl. Stir until evenly mixed and creamy. This will be your broiled topping.
7. Final seasoning check.
   When the noodles are tender, taste the broth again. Add more salt, pepper, or a pinch of red pepper flakes if desired. If the tomato flavor feels too sharp, let it simmer a few minutes more to mellow.
8. Broil that viral cheese top.
   Preheat your broiler. Set oven-safe bowls on a rimmed baking sheet. Ladle hot Lasagna Soup into each bowl, leaving about ½ inch of space at the top. Spoon a generous layer of the three-cheese mixture over each bowl, smoothing it to the edges. Broil 2–4 minutes, watching closely, until the cheese is bubbling and golden with little browned spots. Let rest a couple of minutes before serving; the cheese is very hot.

Make-Ahead, Storage & Reheating

To prep ahead, cook the soup base without the noodles up to two days in advance and store it covered in the refrigerator. When you’re ready to serve, bring it back to a simmer, add the pasta, and cook until al dente. The cheese mixture can also be prepared and chilled a day ahead, making this a great option for hosting or busy evenings.

Store leftover soup in airtight containers for 3–4 days. It will thicken as the pasta soaks up liquid, so add a splash of broth or water before reheating. For best results, reheat gently on the stove over medium-low heat, stirring occasionally. If you’d like the broiled effect for leftovers, ladle hot soup into oven-safe bowls, top with fresh cheese mixture, and broil briefly again.

How to Lighten / Make It Creamy

To lighten the soup, use all chicken sausage or ground turkey and skim off any excess fat after browning. You can also reduce the cheese per serving and bulk up the bowl with vegetables like spinach, kale, or zucchini. Another trick is to add a can of rinsed white beans, which make the soup feel hearty and creamy without relying on extra dairy.

If your goal is extra creaminess, whisk a ladle of hot soup into ¼–½ cup ricotta until smooth, then stir it back into the pot at low heat. You can also add a splash of half-and-half or evaporated milk after the noodles are cooked. Avoid bringing the soup to a full boil after adding dairy; gentle heat keeps the texture silky and prevents curdling.

Toppings, Garnishes & Finishes

In addition to the broiled three-cheese layer, you can add small finishing touches to change the vibe. Sprinkle fresh basil, parsley, or chives over each bowl for a fresh pop. For crunch, top with toasted breadcrumbs or crushed garlic croutons once the cheese comes out of the broiler.

If you enjoy a little heat or tang, pass crushed red pepper flakes and a bottle of mild vinegar or lemon wedges at the table. A quick drizzle of olive oil across the browned cheese adds shine and a luxurious mouthfeel—small upgrades that only take a few seconds.

Sides & Pairings

This Lasagna Soup loves simple sides. A crisp green salad with a lemony vinaigrette offsets the richness and keeps the meal feeling balanced. Crusty bread, garlic knots, or focaccia are perfect for soaking up the last spoonfuls of the tomato broth. Roasted vegetables like broccoli, cauliflower, or Brussels sprouts make it feel a bit more like a full Sunday dinner, even on a Tuesday.

For drinks, sparkling water with slices of orange or lime keeps things fresh, while a light red or medium-bodied white can complement the tomato and cheese components without overwhelming them.

Scaling the Recipe

Feeding a crowd? Double all ingredients and use a large 7–8 quart pot. Add the noodles gradually and stir often so they cook evenly and don’t clump. You may need a little extra broth to keep the texture soupy. For broiling, arrange bowls on two sheet pans and rotate them halfway through so they brown evenly.

Cooking for two? Halve the recipe and consider cooking the noodles separately, adding only what you need to each bowl. That way, the remaining broth can be stored and combined with freshly cooked pasta on another night.

Nutrition & Dietary Notes

This Lasagna Soup offers a good amount of protein from the meat and cheese, plus complex carbohydrates from the pasta. Adding spinach, kale, or other vegetables boosts fiber and micronutrients without much effort. Using whole-wheat or legume-based pasta in place of regular noodles can further increase fiber and protein.

For gluten-free needs, use gluten-free pasta and verify your broth and marinara are gluten-free. To lower dairy, cut the cheese topping per serving and add a small drizzle of olive oil for richness instead. A modest portion paired with a big salad works well in many Healthy Lasagna Soup plans.

Troubleshooting

• Soup too thick? Add warm broth a little at a time until it reaches your preferred consistency.
• Soup too thin? Simmer uncovered for 5–10 minutes or add a bit more tomato paste, stirring until dissolved.
• Under-seasoned? Start with an extra pinch of salt, then add a splash of lemon juice or vinegar to brighten, plus a bit more dried basil or oregano.
• Noodles overcooked? Stir in fresh spinach or chopped greens at the end for extra texture, and top generously with cheese to keep each bite satisfying.

FAQs

Can I use frozen or pre-chopped veggies?
Absolutely. Frozen diced onion, spinach, or mixed Italian vegetables can go straight into the pot; just allow a few extra minutes of simmering for them to heat through.

What pasta shapes work besides lasagna noodles?
Mafalda, rotini, penne, or small shells all work well. Just check the package for timing and cook until al dente.

Can I make this dairy-free?
Yes. Skip the cheese topping and instead finish bowls with a drizzle of olive oil and a dairy-free Parmesan-style topping, then broil briefly if it melts.

How do I keep leftovers from turning to mush?
If you plan to store the soup, slightly undercook the noodles. They’ll soften more as they sit and reheat, ending up at the perfect texture.

Can I freeze it?
Freeze the broth and meat mixture without pasta. When ready to serve, thaw, bring to a simmer, cook fresh noodles in the soup, then top with cheese and broil.

Variations

• Veggie-Packed Lasagna Soup – Stir in diced zucchini, mushrooms, carrots, and a few handfuls of spinach for extra color and nutrition.
• Smoky Spicy Lasagna Soup – Add a spoonful of smoked paprika or chipotle in adobo and extra red pepper flakes for warmth and depth.
• Creamy Parmesan Lasagna Soup – Finish the pot with extra grated Parmesan and a splash of cream before broiling the cheese on top.

Chef Notes / Test Kitchen Tips

The main difference between a good pot of Lasagna Soup and a great one is control over heat and timing. Brown the meat deeply but simmer the soup gently so it doesn’t reduce too fast or overcook the pasta. Add the noodles when the broth is at a steady simmer, not a hard boil, and start checking them a couple minutes before the box suggests.

For the broiler step, keep the oven door cracked slightly so you can watch the cheese. The sweet spot is when it’s fully melted with deep golden spots but before anything burns. Rotate the pan once if your broiler has hot spots.

Conclusion

This Lasagna Soup takes everything you love about a pan of lasagna—meaty sauce, tender noodles, and a melty blanket of cheese—and packs it into a single pot that’s friendly to frantic weeknights. It stays comforting and familiar while giving you all the flexibility of a versatile soup recipe.

Make it once, then tweak it with veggies, different proteins, or extra cheese until it fits perfectly into your Easy Fall Soup Recipes lineup. When you do, come back and share how you made it your own—there’s always room for one more cozy bowl.

Add this one to your favorites and then bookmark a few more of my weeknight-friendly soup recipes for those extra busy nights.