Go Back
+ servings
A bowl of lasagna soup with riccotta cheese on top.
Print Recipe
5 from 17 votes

Best Lasagna Soup Recipe

One pot lasagna soup has all the wonderful cheesy, meaty richness of a lasagna, but in soup form!  It's easy and a perfect, hearty soup for a cold day!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dinner
Cuisine: Italian
Servings: 8 servings
Calories: 482kcal
Author: Amy Nash


  • ½ pound mild Italian sausage, loose or casings removed
  • ½ pound lean ground beef
  • 1 medium yellow onion chopped
  • 4 garlic cloves minced
  • 8-10 cups chicken broth divided
  • 28 ounces crushed tomatoes
  • 14.5 ounces fire-roasted or diced tomatoes
  • 4 Tablespoons tomato paste
  • 1 large carrot peeled and diced
  • 1 zucchini diced
  • 2 Tablespoons chopped fresh parsley
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 teaspoon granulated sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • ½ teaspoon rosemary
  • ½ teaspoon fennel seeds, crushed
  • ½ teaspoon thyme
  • ¼ teaspoon red pepper flakes
  • 1 bay leaf
  • 8-10 lasagna noodles broken into pieces (about 8 ounces pasta)
  • 1 ½ cups mozzarella cheese grated
  • ½ cup grated Parmesan cheese
  • 8 ounces Ricotta cheese
  • ¼ cup fresh basil thinly sliced for garnish


  • In a dutch oven or large pot, combine the Italian sausage, ground beef and onions and brown over medium heat, breaking up the meat into small chunks while it cooks, until meat is no longer pink. Add the minced garlic right at the end and stir into the meat and onions, cooking for another 30-60 seconds and drain any excess fat from the pan.
  • Add 6 cups of the chicken broth, along with the crushed and diced tomatoes, tomato paste, chopped carrot and zucchini, and all the herbs and spices. Stir, then bring to a boil. Cook for 5 minutes.
  • Add the broken lasagna noodles to the soup (see note about setting aside some of the soup first if you don't plan to have leftovers) and continue to cook until the vegetables are tender and the pasta is al dente (about 8-12 minutes).
  • Discard bay leaf and stir in the remaining 2-4 cups of chicken broth until the soup is the consistency you like it.
  • Remove from the heat and sprinkle the mozzarella and parmesan cheese on top. Stir the cheese into the soup for a minute or two until it has had a chance to melt, then divide the soup into bowls.
  • Drop small dollops of Ricotta cheese over the top of each serving and sprinkle with a few strips of basil and additional parmesan cheese to serve.


  • Storage & reheating Option 1: Cook the noodles separately in a pot of salted, boiling water until al dente, then add them to individual bowls and ladling the soup over the top of the noodles. This way you can store the cooked noodles and soup separately for easy reheating later in the week. They will both keep in the fridge for about 5-7 days or freezer for up to 3 months.
  • Storage & reheating Option 2: Separate out the soup that you think will not be eaten right away and store this in the fridge or freezer until you want to eat it. This is best done after adding the vegetables but before adding the noodles. Store the unfinished soup in the fridge or freeze for up to 3 months. When you are ready to eat the leftover soup, just reheat it to boiling on the stove over medium to medium-high heat and add the noodles to cook until al dente.
  • Crockpot Instructions: Brown the meat and onions first in a skillet. Then transfer this to a slow cooker and add the tomatoes, chicken broth, herbs, and spices. Cook on LOW for up to 8 hours. During the last 20-30 minutes, stir in the lasagna noodles and cook until they are al dente. Stir in the cheese just before serving.
  • Instant Pot Instructions: To make this recipe with an electric pressure cooker, use the SAUTE feature to brown the meat and onions. Then press cancel and add the tomatoes, chicken broth, herbs, and spices. Cover with the lid and seal, the press SOUP and cook for 15 minutes. Press CANCEL then do a quick release and add the pasta, pushing it down into the soup. Cover with the lid and seal again, then press SOUP and cook for another 8 minutes. Press CANCEL and do another quick release. Stir in the mozzarella cheese, then serve with the ricotta cheese dollops on top.
  • Lightened-up version: If you want to cut back on calories a bit with this lasagna soup, you could easily sub in ground turkey and cut back on the cheese. It won't be quite as lasagna-y, but it's still a phenomenal (and much lighter) soup that way.
  • Look for loose Italian sausage so you don't have to remove it from its casings to make things easier.
  • If you leftover ricotta cheese, whip up some Lemon Ricotta Pancakes for breakfast the next day!
  • Italian seasoning: If you want to save time or are missing any of the herbs, you could simply use 2-3 Tablespoons of Italian seasoning blend in place of the dried herbs.


Calories: 482kcal | Carbohydrates: 39g | Protein: 26g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 1886mg | Potassium: 1059mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2381IU | Vitamin C: 41mg | Calcium: 326mg | Iron: 5mg