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The Best Lasagna Soup Recipe
If you’re a fan of lasagna but want something a little cozier, this Lasagna Soup is your new best friend. It’s everything you love about traditional lasagna — the rich, savory flavors, the cheese, the noodles — but served in a bowl of soul-warming soup. Imagine this: hearty ground beef, Italian sausage, and those irresistible caramelized onions, all simmering together in a deliciously savory broth. And the lasagna noodles? They break apart and soak up all those flavors, giving you that comforting bite without the layers of pasta. It’s like your favorite Italian dish got a winter makeover, and it’s pure comfort in every spoonful.
The best part? This Lasagna Soup is as easy as it is delicious. You don’t need to worry about boiling noodles separately or layering them just right. Everything cooks together in one pot, which means less cleanup and more time to enjoy the meal. Plus, it’s super flexible — you can make it ahead of time, let the flavors meld, and enjoy it throughout the week. Whether you’re feeding a crowd or craving a comforting solo meal, this soup is a total winner. It’s hearty enough to fill you up but light enough to enjoy on repeat without ever getting tired of it.
What really takes this soup to the next level, though, is the cheese. A mix of ricotta, mozzarella, and Parmesan swirled into the soup at the end makes for a creamy, cheesy finish that feels like the best part of any lasagna. Trust me, this recipe will have you craving it again and again, whether you’re serving it for a casual weeknight dinner or as a hearty meal for friends and family. Ready to dig in? Let’s get to it!
Lasagna Soup
Author: Chef Tracey Shepos Cenami
Recipe type: Entree
Recipe to make Lasagna Soup
Ingredients
- 1 ½ cup yellow onion, small dice
- ¼ cup garlic, minced
- 1-pound lean ground beef
- ½ pound bulk Italian sausage
- 1 Tablespoon fresh thyme, chopped.
- 2 Tablespoon fresh oregano, chopped.
- 3 each filet anchovy, chopped.
- ½ teaspoon chili flake
- 1 cup La Crema Cabernet
- 1 quart tomato sauce
- 1 quart chicken stock
- ½ pound lasagna noodles, broken into 2-inch pieces
- ¼ cup basil leaves chopped plus extra leaves for garnish
- 8-ounce ricotta cheese
- 1 ½ ounce grated Parmesan cheese
- 4-ounce shredded Mozzarella cheese
Instructions
- Sauté the Aromatics. In a large shallow pot, heat 2 tablespoons of oil. Add the onion and garlic, then sauté for about 4 minutes until the onion softens and the edges begin to caramelize.
- Brown the Meat. Add the beef and sausage to the pot, breaking apart any clumps with a spoon. Season with salt and let the meats brown and caramelize for about 10 minutes, stirring occasionally.
- Build the Flavor. Stir in the thyme, oregano, anchovy, and chili flakes. Add the wine and cook until it has nearly evaporated.
- Simmer the Soup. Pour in the tomato sauce and chicken stock, then season to taste. Bring the mixture to a boil.
- Cook the Noodles. Add the lasagna noodles, reduce the heat to a simmer, and cook for about 10 minutes until the noodles are softened.
- Prepare the Cheese Mixture. While the noodles cook, combine the three cheeses and keep at room temperature.
- Finish the Soup. Stir the chopped basil into the soup.
- Serve and Garnish. Divide the soup between three large, shallow bowls. Dot the cheese mixture all over the top of each bowl. Garnish with fresh basil leaves and serve hot.
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