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    Lasagna Soup

    November 14, 2024

    Loaded with sausage and beef, plenty of herbs and garlic, and topped with a lava flow of mozzarella cheese, lasagna soup is easier to make than its oven-baked counterpart, and just as delicious.

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    Cheesy lasagna soup with ground beef in a black bowl with a spoon.

    Easy, Cheesy Soup You Didn’t Know You Needed.

    Soup is the original one-pot supper, and this meaty, cheesy one-pot lasagna soup might just be the best soup recipe we’ve ever shared. And that’s saying a lot! From Chicken Noodle to Black Bean Soup, we’re fans of just about every soup there is! Whether you think of it as a brothy, noodle-y tomato soup on steroids or as liquified lasagna this pasta-inspired soup is a new spin on everyone’s favorite classic Italian dinner.

    ingredients for lasagna soup italian sausage, ground beef, canned tomatoes, chicken stock, lasagna noodles, onto, garlic

    All of the Best Lasagna Ingredients, Soup-ified.

    Think of this lasagna soup recipe as kind of a deconstructed lasagna. We’ve taken all of the classic lasagna ingredients, and rearranged them a little bit into something slurpable. Whether you’re a lasagna-making pro, or a total novice, we bet that these flavors at least are familiar favorites. You’ll need:

    • MEAT. The combination of ground beef and ground Italian sausage means loads of beefy, pork richness.
    • Garlic and onions. Of course! The foundations of any great soup recipe.
    • Tomatoes, three ways. We’re not messing around—this lasagna soup gets its sweet, tomato-y punch from canned tomatoes, tomato paste, AND tomato sauce.
    • Herbs. Since it’s an herb blend (a combo that includes dried basil, oregano and rosemary) Italian seasoning brings tons of flavor with just a few teaspoons, and we sprinkle in some fennel seeds for good measure.
    • Cheese! Specifically mozzarella and Parmesan cheese.
    • Lasagna noodles. This is the one slightly fussy thing about this soup recipe. No-boil lasagna pasta noodles won’t work—you’ll need to use the kind that you boil before using.
    Italian sausage, beef, onion sautéed in a pot
    chicken stock, canned tomatoes and tomato paste and Italian seasoning added to a soup pot
    lasagna noodles added to lasagna soup
    lasagna soup in a soup pot with a wooden spoon.

    How To Make Lasagna Soup (AKA Why Leftover Lasagna Noodles Aren’t the Problem You Think They Are.)

    This easy lasagna soup comes together at least 15 minutes faster than a traditional oven-baked lasagna—and sometimes, that extra downtime is the difference between a relaxing evening and a stressed-out one. Plus, just like it’s rectangular counterpart, it’s only dirties one pot. Here’s how to make it:

    1. Sauté! Ground beef and sausage get a quick sauté with onions and garlic, starting this soup off on a super-flavorful note.
    2. Soup-ification! Pour in all of the liquid-y things now: broth and all of the tomatoes (cans and paste) and let that lovely soup base simmer.
    3. P.S. If you haven't yet cooked the lasagna noodles, do it while the soup simmers!
    4. Finish the soup by stirring in the noodles.
    5. Serve, mounded with cheese! The mozzarella will get super melty from the heat of the soup, and that's a really, really good thing.
    the best lasagna soup in a soup pot with cheese, sausage and ground beef

    Freeze Me! The Lasagna Soup Story.

    Yes, it’s true—lasagna soup loves your freezer. (Or is it the other way around?) Anyway, this is a killer soup recipe to make ahead and freeze for some busy, dreary day when you just can’t EVEN with making dinner. To freeze lasagna soup, follow the recipe as-written, but stop before adding the lasagna noodles and cheese. Freeze it. Then, when you’re ready, defrost the soup and bring it to a good simmer. When the soup is warmed through, finish it off with cooked lasagna noodles and cheese before serving.

    A large soup pot filled with cheesy lasagna soup being stirred with a wooden spoon

    Tools You’ll Need:

    lasagna soup in a bowl

    4 More Easy Soup Recipes to Keep You Toasty Warm This Season.

    A big bubbling pot of soup—the kind that steams up every window in the house—is one of the coziest, homiest things ever. Here are four soup recipes we turn to time and time again:

    Cheesy lasagna soup with ground beef in a black bowl with a spoon.

    A Downright Pinterest-Worthy Soup

    With all that melty mozzarella cheese and ripply lasagna noodles, this easy soup is as enticing to look at as it is to gobble up! Snap a photo of your lasagna soup and maybe even a video of the beautiful people you feed it to. Tag us on Instagram using @themodernproper and #themodernproper. Happy eating!

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    Lasagna Soup

    Updated on November 14, 2024

    • Serves:  8
    • Prep Time:  10 min
    • Cook Time:  30 min
    • Calories:  411
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    Ingredients

    • 8 lasagna noodles, broken into 2-inch pieces
    • 1 tablespoon extra-virgin olive oil
    • 1 pound ground Italian sausage
    • ½ pound 80/20 ground beef
    • 1 medium yellow onion, diced
    • 6 cloves garlic, minced
    • 1 (28-ounce) can crushed tomatoes
    • 1 (6-ounce) can tomato paste
    • 1 (14-ounce) can tomato sauce
    • 4 cups chicken broth
    • 2 teaspoons Italian seasoning
    • 2 teaspoons kosher salt
    • ½ teaspoon freshly cracked black pepper
    • 1 teaspoon fennel seeds
    • 8 ounces low moisture mozzarella, shredded
    • ½ cup freshly grated Parmesan cheese, plus more for serving
    • 2 tablespoons chopped fresh flat-leaf parsley leaves, plus more for serving (optional)

    Method

    1. Bring a large pot of salted water to a boil over high heat. Add the lasagna noodles and cook until al dente according to package instructions.

    2. Meanwhile, heat the olive oil in a second large pot over medium-high heat. Once the oil is glistening, add the sausage, ground beef, and onion and cook, breaking up the meat with a wooden spoon, until the meat is browned and the onion is softened, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute more.

    3. Stir in the crushed tomatoes, tomato paste, tomato sauce, chicken broth, Italian seasoning, salt, pepper, and fennel seeds and bring to a simmer. Reduce the heat to low and continue to simmer for 20 minutes.

    4. Drain the lasagna noodles, then transfer to the soup. Stir in the mozzarella, Parmesan, and parsley, if using.

    5. Serve topped with parmesan and parsley.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 411
    • Protein 29 g
    • Carbohydrates 32 g
    • Total Fat 17 g
    • Dietary Fiber 5 g
    • Cholesterol 65 mg
    • sodium 977 mg
    • Total Sugars 8 g

    Lasagna Soup

    Questions & Reviews

    Join the discussion below.

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    • Tracy

      I know this is an older recipe, but it is a fav in my house. Any hints on making ahead? Even if only early the day of eating?

      Thanks, so glad you love it Tracy! You can fully assemble and then just bake when you are ready to serve.

    • Terri

      Can you use oven ready noodles?

      That should work fine! Put them in a little sooner than the recipe says since they will need to cook.

    • Lisa

      So good!!! I added a large shredded carrot and zucchini to step 2. Wouldn’t even know it’s in there. Fooled my kid. :)

      NIIIIIIICE. Glad you both enjoyed it!

    • Cheryl

      Any tips on adding veggies to the soup? What type of veggies and when to add?

      Zucchini could be a nice addition. Add it in step 2. Hope you enjoy Cheryl!

    • Carla

      Curious if you've ever done the soup part in the crockpot (still adding noodles and cheese at the end). Thanks!

      We have not tried it in a slow cooker yet.

    • LS

      Another amazing five star recipe. It was like eating spaghetti sauce and not soup, but it was delicious. I would definitely make this again and I’m looking forward to having it for lunch today. I cooked small noodles and kept them as a side to mix in. I prefer my noodles in soup that way in soups. I think any noodle would work great in this recipe. You can never have too much pasta. 😂

      Thank you, so glad you loved it!! Agreed, the more pasta the better.

    • Cheryl

      Made this recipe for my family and it was a hit! The kids loved it too! Perfect for a cold winter night and simple enough to make after working all day. Thank you for this yummy recipe!

      Thanks Cheryl! We are so happy you love this recipe!

    • Brianna

      This was a great, simple, inexpensive almost one pot recipe. My 4 year old helped me by dumping cans and stirring so it was great in that sense as well! We all loved it. I think I would almost even like it more without the noodles. I topped with a dollop of ricotta and mozzarella/Parmesan. Will definitely be making again!

      Thanks Brianna, so glad you enjoyed it and love to hear that your little one jumped in to help!

    • Lauren

      SO GOOOOD. Not often that a soup makes it onto your favorites list, but this is one! I use up any random pasta that I have, not just lasagna noodles. Thank you for your great recipes!

      Thanks Lauren, we are so happy you love it!

    • Mia

      Tried this recipe a couple weeks ago and have made it multiple times since! It's easy and my family loves it. One change that I made is breaking up the lasagna noodles into smaller pieces. It just made it easier to get them on the spoon. I also don't have fennel seeds on hand, but it still tastes delicious without!

      Thanks Mia, so happy you love it and have made it multiple times!