Italian Lasagna Soup

The first time I made lasagna soup, it was snowing sideways and I had zero energy for the layered marathon that is traditional lasagna. My apartment smelled like an Italian grandmother had moved in, and my roommate actually texted from her bedroom to ask what magic was happening in the kitchen.

Last winter my sister came over during a particularly rough week at work and I made this for dinner. She sat at my counter watching the snow fall while the soup simmered, and we ended up staying up until midnight talking over empty bowls.

Ingredients

• 1 lb ground beef or Italian sausage: The sausage version adds a lovely fennel note that makes it feel extra authentic
• 1 medium yellow onion, diced: I learned the hard way that dicing evenly matters more than you think
• 3 cloves garlic, minced: Fresh garlic makes all the difference here do not use jarred
• 1 medium carrot, diced: This subtle sweetness balances the tomatoes beautifully
• 1 celery stalk, diced: Part of the holy trinity of soup bases for good reason
• 4 cups low-sodium beef or chicken broth: Low sodium is crucial because we are building layers of flavor
• 1 can 28 oz crushed tomatoes: These create that gorgeous rich red base
• 1 can 14 oz diced tomatoes: I love the little bursts of tomato throughout
• 2 tbsp tomato paste: This concentrates the tomato flavor remarkably
• 8 oz lasagna noodles, broken into pieces: Break them into various sizes for rustic texture
• 1 cup ricotta cheese: Whole milk ricotta creates the silkiest texture
• 1 cup shredded mozzarella cheese: Freshly shredded melts better than pre-shredded
• 1/4 cup grated Parmesan cheese: Adds that essential salty finish
• 2 tbsp chopped fresh basil or 1 tsp dried: Fresh is worth seeking out if possible
• 1 tbsp chopped fresh parsley or 1/2 tsp dried: Brightens up the rich flavors
• 1 1/2 tsp dried oregano: Dried oregano actually works beautifully here
• 1 tsp dried basil: Complements the fresh basil in the cheese mixture
• 1/2 tsp red pepper flakes: Just enough warmth to make it interesting
• 2 tbsp olive oil: Your foundation for building all that flavor

Instructions

Brown your meat:

Heat olive oil in a large Dutch oven over medium heat, add your ground meat, and cook until deeply browned and cooked through, breaking it up as it sizzles

Build your base:

Add onion, carrot, and celery, sautéing for 5 minutes until softened, then stir in garlic for just 1 minute until you can smell it

Develop the tomato flavor:

Stir in tomato paste and cook for 1 minute to caramelize it, then add both cans of tomatoes, broth, oregano, basil, red pepper flakes, salt, and pepper

Simmer the base:

Bring everything to a boil, then add broken lasagna noodles and reduce to a simmer, cooking uncovered for 12 to 15 minutes until pasta is al dente

Make the cheesy topping:

While soup simmers, mix ricotta, mozzarella, Parmesan, basil, parsley, and a pinch of salt and pepper in a small bowl

Season and serve:

Taste your soup and adjust seasonings as needed, then ladle into bowls and top each with a generous dollop of the cheese mixture

Pin It

My dad called me after he made this recipe and said it was the best thing he had cooked in years, which from him is practically a five-star review.

Making It Your Own

Ground turkey works beautifully if you want something lighter, though you might want to add a little extra Italian seasoning since turkey is milder. I have also made this with just vegetables and it was still incredibly satisfying.

The Pasta Situation

Breaking the noodles into different sizes creates the best texture. Some pieces will be bite sized while others curl around your spoon like traditional lasagna. No two bites are exactly the same and that is part of the charm.

What To Serve Alongside

A crisp green salad with vinaigrette cuts through the richness perfectly. And honestly, crusty bread is not optional here.

• Garlic bread for obvious reasons
• A simple arugula salad with lemon dressing
• Red wine if you are feeling fancy

Pin It

There is something about tearing into a crusty piece of bread and dipping it into that cheesy, tomatoey broth that feels like a hug.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, you can prepare the soup base up to 3 days in advance. Store it without the pasta and cheese mixture, then cook fresh pasta when reheating to prevent it from becoming mushy.

→ What pasta works best if I don't have lasagna noodles?

Penne, rotini, or broken spaghetti pieces make excellent substitutes. The key is choosing shapes that hold onto the rich tomato broth while maintaining a pleasant texture.

→ Can I freeze this soup?

Freeze the soup base without pasta for up to 3 months. Thaw overnight in the refrigerator, then reheat and add fresh pasta when ready to serve for the best texture.

→ How do I make this vegetarian?

Substitute the ground beef with plant-based crumbles or extra vegetables like mushrooms and zucchini. Use vegetable broth instead of chicken or beef broth for a fully meatless version.

→ What's the best way to reheat leftovers?

Gently reheat on the stove over medium-low heat, adding a splash of broth if the soup has thickened. The pasta will absorb more liquid overnight, so you may need to adjust consistency.

→ Can I use cottage cheese instead of ricotta?

While cottage cheese works in a pinch, ricotta provides the authentic creamy texture and mild flavor that pairs best with the tomato broth. Blend cottage cheese smooth if substituting.