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Lasagna Soup Recipe Easy Homemade Comfort for Cozy Fall Dinners

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This cozy lasagna soup brings all the flavors of classic lasagna into a hearty, one-pot soup that’s perfect for chilly fall dinners. With savory sausage, tender noodles, creamy cheese, and a rich tomato broth, it’s comfort food made easy for busy weeknights or family gatherings.

Ingredients

Scale
  • 2 tablespoons olive oil (extra-virgin preferred)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 large carrot, peeled and diced
  • 2 stalks celery, diced
  • 8 oz Italian sausage, casings removed (mild or spicy)
  • 8 oz ground beef, lean preferred (or ground turkey)
  • 1 can (28 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
  • 2 teaspoons dried Italian seasoning
  • 1 teaspoon dried basil
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 8 sheets lasagna noodles (about 6 oz), broken into bite-sized pieces (or any short pasta)
  • 1 cup ricotta cheese (full-fat or part-skim)
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, freshly grated
  • Fresh basil, chopped (optional, for garnish)

Instructions

  1. Heat 2 tablespoons olive oil in a large Dutch oven or soup pot over medium heat. Add diced onion, carrot, and celery. Cook, stirring occasionally, until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
  2. Add Italian sausage and ground beef. Cook, breaking up the meat, until browned and no longer pink, about 6-7 minutes. Spoon off excess fat if needed.
  3. Stir in tomato paste and cook for 2 minutes to deepen the flavor.
  4. Pour in chicken broth and crushed tomatoes. Scrape the bottom of the pot to release any browned bits.
  5. Add Italian seasoning, dried basil, crushed red pepper flakes (if using), salt, and black pepper. Stir to combine.
  6. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15 minutes, stirring occasionally.
  7. Add broken lasagna noodles to the pot. Stir well and simmer, uncovered, for 10-12 minutes, stirring often, until noodles are just tender.
  8. While noodles cook, mix ricotta, mozzarella, and Parmesan cheeses in a small bowl. Season with a pinch of salt and pepper.
  9. Taste the soup and adjust seasoning as needed. Ladle into bowls and top each with a generous scoop of the cheese mixture. Sprinkle with fresh basil if desired.
  10. Serve hot and enjoy!

Notes

For vegetarian, use mushrooms or lentils instead of meat and vegetable broth. For gluten-free, use GF pasta. For dairy-free, use plant-based ricotta and mozzarella. Store noodles separately if making ahead to prevent them from soaking up all the broth. Add extra broth when reheating if soup thickens. Customize with spinach, kale, or extra veggies as desired.

Nutrition

Keywords: lasagna soup, cozy fall dinner, easy soup recipe, one-pot meal, comfort food, Italian soup, family dinner, weeknight meal

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