Perfectly Easy Lasagna Soup (2024)

This Easy Lasagna Soup is everything we love about a classic lasagna dish…but deconstructed! That’s right, all of the cozy-delicious vibes of lasagna in soup form. You’ll love the simplicity of this one-pot soup that’s full of flavor and heartiness. Italian sausage, ground beef, crushed tomatoes, fresh herbs with rich aromatics and spice…yum. It’s the perfect, most scrumptious soup to add into your rotation!

The other day I left my house and dang near fell out because there was a noticeable chill in the air…it was 67 degrees, y’all!!! In Florida at that! Listen, we hardly even see anything in the 80’s, ha! I found myself running unnecessary errands just because outside was giving chilly weather and I had to relish in it. Then the afternoon rolled around and the temp was back up to 90-something, ugh. Nevertheless, I can still cosplay as a Michigander for fun, and get lost in my soups and stews. Yuppp, this lasagna soup is an absolute delight!

Perfectly Easy Lasagna Soup 😍

What has all the bones and elements of a traditional lasagna dish but whips up in only a fraction of the time? Ding, ding, ding…LASAGNA SOUP! It’s deconstructed, brothy lasagna and it’s insanely good. There’s beef, sausage, aromatics, spices, crushed tomatoes, and a herby cheese topping. We’ll use broken lasagna pieces instead of meticulously layering ingredients. The entire thing comes together so easily, it’s a recipe that your whole crew will love!

⇢ This Lemon Herb Butter Ravioli, my Lemon Cacio E Pepe, and this BBR reader-favorite 1-Pot Creamy Beef Pasta are some of my top pasta go-to’s!

Ingredients Needed For This Lasagna Soup Recipe:

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

• Oil: I use olive oil for browning the meat.
• Italian sausage: use mild or hot ground sausage.
• Ground beef: the combo of ground sausage and beef…chef’s kiss!
• Onion: we’ll sauté ’em down until tender, mmm.
• Garlic: a touch of garlic belongs in almost all recipes.
• Tomato paste: because it’s extra concentrated, umami flavoring is so nice.
• Crushed tomatoes: makes up the bulk of the tomato flavoring here.
• Cozy spices: dried oregano, dried basil, smoked paprika, chipotle powder, ground nutmeg (yes- enhances the flavors), and salt/pepper.
• Worcestershire sauce: sooo delicious and adds depth to soups and stews.
• Lasagna strips: can’t make lasagna soup without it.
• Chicken broth: the flavorful liquid to help build the soup.
• & For the cheese topping: ricotta cheese, mozzarella cheese, and parsley.

How To Make This Easy Lasagna Soup Recipe:

(Note: please see the recipe card directly below for the complete written instructions.)

1. In a large dutch oven or stockpot over medium heat, add the oil. When hot, add in the sausage and ground beef, and use a wooden utensil to break up the meat. Continue cooking the meat, stirring often, until completely browned and slightly crisp, about 7-8 minutes.
2. Then add in the chopped onion and continue cooking along with the browned meat mixture until the onion is tender, about 3-4 minutes. Add the garlic and continue cooking for another 1 minute until fragrant, stirring well to combine with the meat mixture.
3. Stir in the tomato paste. Then add the crushed tomatoes, oregano, basil, paprika, chipotle powder, nutmeg, salt/pepper- to taste, and worcestershire sauce. Stir all the ingredients to fully combine. Add the broken lasagna pieces and the broth, stirring well to combine.
4. Reduce the heat to medium-low and let the soup simmer for about 10-15 minutes or until the lasagna noodles are tender and cooked through.
5. For the cheese topping: In a medium bowl, combine the ricotta cheese, mozzarella cheese, and chopped parsley. Stir the mixture to fully combine and set aside until the soup is ready to go.
6. Ladle the lasagna soup into serving bowls, and top with a few dollops of the cheese mixture. The hot soup will melt the cheese topping and everything melds beautifully. Serve with fresh grated parm if you’d like. Gah! 🤩

Tips + Tricks, FAQs & Recipe Variations

Here’s some extra info I think you’ll find helpful on this lasagna soup recipe:

• I don’t eat pork– I got you, use all beef in the recipe then. Alternatively, if you want to keep things more on the lean side, use ground chicken or turkey!
• Vegetarian lasagna soup– Sure, let’s do it! If you want to keep the meat-forward vibe, use your favorite plant-based ground beef/sausage or crumbles in place of animal ground meat. Otherwise, omit the ground sausage and beef and use veggies like chopped carrots, mushrooms, zucchini, squash, etc. Cook it along with the onion and garlic mixture until tender, replace the worcestershire sauce with tamari or coconut aminos, and use vegetable broth.
• Vegan lasagna soup– Okay, vegan it is! If you want to keep the meat-forward vibe, use your favorite plant-based ground beef/sausage or crumbles in place of animal ground meat. Otherwise, omit the ground sausage and beef and use veggies like chopped carrots, mushrooms, zucchini, squash, etc. Cook it along with the onion and garlic mixture until tender. Replace the worcestershire sauce with tamari or coconut aminos, and use vegetable broth. For the cheese topping, use vegan ricotta cheese and mozzarella cheese.
• Can I make this using other pasta?– If you don’t have any lasagna noodles, you can definitely toss in any short cut pasta and still get it popping.

What To Pair With Lasagna Soup:

This lasagna soup is phenomenal with garlic bread on the side! If you wanna have a little soup and salad moment- check out my wedge salad recipe, too!

Storing Your Leftover Lasagna Soup:

Having quick leftovers on hand is like money in the bank, cha-ching! 🙌🏾

To prep your lasagna soup for refrigeration, here’s how it’ll go down: Make sure the soup has cooled down to room temperature first. Then store the soup inside an airtight container. The soup will keep in the fridge for up to 4 days.

To prep your lasagna soup for freezing, here’s how to do it: Make sure the soup has cooled down to room temperature first. *Note: I don’t recommend freezing the cheese topping. Then transfer the soup into an airtight container, deli container, or a large freezer-safe plastic bag that’ll lay flat. Be sure to label soup with the date made for good measure. Keep the soup stored in the freezer and it will keep for up to 3 months. When ready, thaw the soup in the fridge overnight. To reheat, simply cook the lasagna soup on the stovetop over low heat until warmed through. Alternatively, heat in the microwave until warmed through- adding a splash of broth to help loosen, if needed.

This Easy Lasagna Soup is quick and delicious, I just know you’ll love it. Give it a try and let me know what you think! Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

More fall-inspired eats you might enjoy:

• Creamy White Chicken Chili
• Authentic Cajun Gumbo
• Maple Roasted Brussels Sprouts with Pork Belly
• Pomegranate Braised Lamb Shanks
• Easy Homemade Spaghetti-O’s
• Pumpkin Cinnamon Rolls

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