Have you ever tried lasagna soup?! It’s like a cozy hug in a bowl! Think of it as all the delicious flavors of lasagna but in soup form—meat, cheese, pasta, and sauce all mixed together! So easy & delicious!
I especially like making this comfort meal during the colder months!
If you love creamy pasta dishes, you are also going to love my Creamy Tomato Garlic Pasta, Creamy Sausage Pasta & my Cheesy & Creamy Broccoli Pasta!
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What You'll Need
- Olive Oil or Pork Lard
- Yellow Onions
- Garlic Cloves
- Tomato Paste
- Ground Beef & Ground Pork
- Tomato Sauce
- Heavy Cream
- Chicken Broth
- Sugar
- Lasagna Sheets (or any pasta shape)
- Mozzarella Cheese
- Spices: Garlic Powder, Dried Oregano, Chili Flakes & Smoked Paprika
- Ricotta Cheese And Fresh Basil For Serving (Optional)
See recipe card for quantities.
Instructions for Lasagna Soup (and video)
Sauté onions until translucent.
Add in spices, tomato paste & beef.
Add in tomato sauce, heavy cream & broth.
Finally, mix in lasagna sheets, parsley & cheese!
- Sauté the Veggies: In a large pot, heat the olive oil or lard over medium heat. Add the diced onions and minced garlic, sautéing for about 5 minutes until the onions become soft and translucent.
- Season and Brown the Meat: Stir in the garlic powder, oregano, chili flakes, 1 teaspoon salt, pepper, and smoked paprika. Cook for 1-2 minutes until fragrant. Add the tomato paste and mix well, letting it cook for another minute. Add the ground beef and pork, breaking them up as they cook, and sauté until browned. Cook for 5 more minutes.
- Build the Soup Base: Pour in the tomato sauce, heavy cream, chicken broth, and water. Stir everything together, making sure the liquid is well combined with the meat and spices. Add 1 teaspoon of sugar to balance out the acidity.
- Add the Pasta: Once the soup begins to simmer, add the broken lasagna sheets. Stir occasionally and cook uncovered for 20-30 minutes, or until the pasta is tender.
- Finish with Cheese: Remove the soup from heat and stir in the shredded mozzarella, allowing it to melt into the soup.
- Serve and Enjoy: Ladle the soup into bowls, and if desired, top with a dollop of ricotta cheese and fresh basil. Enjoy your hearty, cheesy lasagna soup!
Scroll all the way down for the full recipe card!
Substitutions
- Olive Oil: Substitute: Avocado oil, vegetable oil, or butter.
- Yellow Onions: Shallots, white onions, red onions, or leeks.
- Tomato Paste: Canned crushed tomatoes (reduce the liquid), tomato puree, or tomato sauce (cook longer to thicken).
- Ground Beef: Ground turkey, ground chicken, ground pork, or plant-based ground meat (like lentils, mushrooms, or soy-based meat alternatives).
- Tomato Sauce: Crushed tomatoes, marinara sauce, passata, or diced tomatoes (cooked down).
- Heavy Cream: Coconut cream, half-and-half, whole milk mixed with butter, or cashew cream.
- Chicken Broth: Vegetable broth, beef broth, or water with a bit of soy sauce or miso paste for added depth.
- Lasagna Sheets: Any type of pasta (penne, rigatoni, fusilli), or even gluten-free pasta for a different option.
- Mozzarella Cheese: Provolone, Monterey Jack, fontina, or vegan mozzarella alternatives.
- Ricotta Cheese: Sour Cream, Cottage cheese, cream cheese, mascarpone, or a tofu-based ricotta for a dairy-free option.
Variation: Spicy Italian Sausage Lasagna Soup
- Cheese Topping: Top with provolone slices instead of ricotta and mozzarella.
- Meat Substitute: Replace ground beef and pork with spicy Italian sausage (or mild if you prefer less heat).
- Spice Boost: Add extra chili flakes and a splash of hot sauce for a kick.
Equipment
- Knife & Cutting Board
- Large Pot
Storage for Lasagna Soup
Store the lasagna soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding extra broth or water to thin if needed. For freezing, store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Top tips for Success
- Cook Pasta Al Dente: Add lasagna sheets or pasta towards the end of cooking to prevent them from becoming mushy. Aim for al dente, as they will continue to absorb liquid.
- Layer Flavors: Sauté the onions and garlic until fragrant and golden before adding spices. This step enhances the overall flavor of the soup.
- Adjust Consistency: If the soup thickens too much, add additional broth or water when reheating. This will help maintain the desired soup-like consistency.
- Balance the Creaminess: Adjust the cream to your liking—add more for a richer soup or reduce for a lighter version.
FAQs
It’s like a cozy hug in a bowl! Think of it as all the delicious flavors of lasagna but in soup form—meat, cheese, pasta, and sauce all mixed together!
Totally! You can make it a day ahead. Just store it in the fridge, and it’ll taste even better as the flavors meld. Just add the pasta before serving.
Get creative! You can toss in veggies like spinach or zucchini, use different meats like sausage, or even throw in some cheese on top for extra yum!
Related
Looking for other tasty recipes like this? Try these:
Pairing
These are my favorite desserts to serve after this lasagna soup recipe:
Easy & Creamy Lasagna Soup Recipe
Ingredients
Equipment
Method
- Sauté the Veggies: In a large pot, heat the olive oil or lard over medium heat. Add the diced onions and minced garlic, sautéing for about 5 minutes until the onions become soft and translucent.
- Season and Brown the Meat: Stir in the garlic powder, oregano, chili flakes, 1 teaspoon salt, pepper, and smoked paprika. Cook for 1-2 minutes until fragrant. Add the tomato paste and mix well, letting it cook for another minute. Add the ground beef and pork, breaking them up as they cook, and sauté until browned. Cook for 5 more minutes.
- Build the Soup Base: Pour in the tomato sauce, heavy cream, chicken broth, and water. Stir everything together, making sure the liquid is well combined with the meat and spices. Add 1 teaspoon of sugar to balance out the acidity.
- Add the Pasta: Once the soup begins to simmer, add the broken lasagna sheets. Stir occasionally and cook uncovered for 20-30 minutes, or until the pasta is tender.
- Finish with Cheese: Remove the soup from heat and stir in the shredded mozzarella, allowing it to melt into the soup. Optional: add in chopped up parsley & mix well.
- Serve and Enjoy: Ladle the soup into bowls, and if desired, top with a dollop of ricotta cheese and fresh basil. Enjoy your hearty, cheesy lasagna soup! (Watch video below!!)
Notes
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Shiann says
Tried this with rotini pasta absolutely amazing! Thank you for this creation it’s now added to the weekly meals (:
Maja Ilic says
Aw thank you so so much Shiann!! I’m so glad you liked my recipe!
EReyliva says
Made it last week. My family (and my extended family) enjoyed it so much. Only change I’d make next time is to use Italian sausage in lieu of the ground pork. It’s was creamy and soo very tasty. So comforting on a chilly day or ANY day.
Maja Ilic says
Aw thank you so much! I'm truly so glad to hear you & your family enjoyed it! & that's such a cool idea to do an Italian sausage variation! I'll have to try that!
Karine says
I did the recipe making it vegetarian, using TVP instead of meat. It was a success, the taste of the soup was so yummy. We really liked it!
Carolyn says
My daughter loves this soup!! She requests it all the time.