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+ servings
Easy Lasagna Soup

Easy Lasagna Soup

This recipe incorporates all of the best elements of traditional lasagna - the rich base is filled with meat and pieces of pasta and cheese make a comforting and easy soup created with simple ingredients.
Course Soup
Cuisine Italian
Keyword beef, ground beef, lasagna, marinara, mozzarella, pork sausage, ricotta, sausage, tomato soup
Prep Time 10 minutes
Cook Time 1 hour
Servings 4


For the soup:

  • 2 tablespoons extra-virgin olive oil
  • ½ pound hot italian sausage, casings removed
  • ½ pound ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, chopped
  • 2 tablespoons tomato paste
  • cups homemade marinara, or 1 (28-ounce jar store-bought marinara)
  • 4 cups chicken stock
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Kosher salt, as needed
  • 8 to 10 uncooked lasagna noodles, broken into pieces

For the topping:

  • 1 cup whole milk ricotta
  • ½ cup grated Parmesan cheese
  • 1 cup shredded part-skim mozzarella
  • ¼ cup basil leaves, cut into a chiffonade


For the soup:

  • Heat a large pot or Dutch oven over medium-high heat, add the oil and heat through. Add the sausage and beef and brown, stirring occasionally, about 8 minutes.
  • Add the onion and cook until it is soft, about 6 minutes. Stir in the garlic and cook until just fragrant, about an additional 30 seconds.
  • Stir in the tomato paste followed by the marinara, chicken stock, oregano and basil. Bring to a boil then reduce heat to medium-low and simmer until the sauce reduces slightly, about 30 minutes. Season to taste with salt.
  • Add the lasagna pieces and cook in the broth until al dente, about 8 minutes.

For the topping:

  • In a small bowl stir together the ricotta, Parmesan and mozzarella until combined. Cover and refrigerate until ready to use.

For serving:

  • Ladle lasagna soup into bowls and top with a scoop of the ricotta mixture and fresh basil. Serve hot.