This viral lasagna soup recipe is easy to make and turns out just like that homemade lasagna that your nonna made growing up. If you’re looking for a must-have soup that tastes like a main dish… this is it! I’ve made the recipe easy for beginners to home cooking…
Pair this lasagna soup with a side of bacon wrapped asparagus…
Quick look at cooking lasagna soup…
It’s comfort-food deliciousness, and while there are plenty of flavorful ingredients, they all come together in a fun and easy-to-master recipe…
- Brown ground beef, ground sausage, olive oil, salt and pepper ~5-10 min… drain.
- Saute butter, onion, and carrot in a large soup pot on med heat ~5-10 min…. add garlic near the end.
- Add in marinara sauce, tomato paste, dried herbs and spices, parsley, chicken broth and cooked meat… Bring to a boil, then reduce to a simmer ~15 min.
- Cook the pasta and set aside.
- Mix mozzarella, parmesan, and ricotta cheeses in a separate bowl.
- Serve – add cooked pasta, soup, and a dollop of the cheese mixture… sprinkle with herbs.
Beginner home cooks – scroll down for a detailed and printable step by step recipe (with video!).
See how to make chicken lime soup…
Ingredients
Here’s what you need to make hearty lasagna soup…
Lasagna meat
- ½ LB ground beef
- ½ LB Italian sausage, ground
- ½ tbsp olive oil
- Salt + pepper to taste
Soup base
- 1 tbsp butter, salted
- 1 onion, yellow, diced
- 1 carrot, diced
- Salt + pepper to taste
- 1 tbsp garlic, minced
- 24 oz marinara sauce, substitute vodka sauce
- 3 tbsp tomato paste
- ¼ tsp red pepper flakes
- ½ tsp oregano, dried
- 1 tsp dried basil
- 2 tbsp parsley, fresh chopped
- 7 cups chicken broth
Pasta
- 3 cups pasta, dry (use broken lasagna noodles or a curly pasta that will hold the sauce well)
Cheese topping
- 1 cup mozzarella, shredded
- ½ cup parmesan, freshly grated
- 10 oz ricotta cheese
For serving…
- Fresh herbs (basil or parsley)
- Crusty bread
- parmesan cheese
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How to cook lasagna soup step-by-step
Now I’ll walk you through the detailed recipe for the viral lasagna soup with extra tips…
- Brown the meat. Add ground beef, ground Italian sausage, olive oil, salt and pepper, to a large skillet on the stove on medium-high heat. Cook until browned, stirring regularly for about 5-10 minutes. Drain any grease and set aside.
- Make the lasagna soup base. Heat a large soup pot over medium heat. Add butter, diced onion, and diced carrot. Sauté for about 5-10 minutes, stirring regularly until vegetables soften and onion begins to become translucent. Add minced garlic and stir for 2 more minutes.
- Add in marinara sauce, tomato paste, dried herbs and spices, fresh parsley, and chicken broth. Add cooked meat, stir, cover with a lid and bring to a boil, then reduce to a simmer for 15 minutes, stirring regularly. (cook the pasta in the step below during this time)
- Cook the pasta noodles. I prefer to boil the pasta noodles to al dente in a separate pot, so they don’t become mushy. (I think this makes it easier to enjoy the soup over multiple days. Store the soup and cooked noodles separately and assemble when it’s time to eat.) Drain and set pasta aside.
- Mix together the mozzarella, parmesan, and ricotta cheeses in a separate bowl. Add an extra sprinkle of fresh herbs in the cheese mixture, if desired.
- Assemble soup. Add a heaping spoonful of cooked pasta and the soup base to a soup bowl. Add a dollop of the Italian cheese mixture, garnish with fresh herbs and crusty bread, and enjoy.
See how to make butternut squash soup…
How to serve lasagna soup?
My favorite way to serve lasagna soup is to first add cooked pasta to your soup bowl. Then ladle in the broth / soup base on top of the pasta.
Add a large spoonful of the ricotta cheese mixture on top and sprinkle in some freshly grated parmesan cheese and some basil leaves for added aroma, flavor, and eye appeal.
Can you freeze lasagna soup?
Yes…however, you should only be freezing the broth portion of the soup.
If you have already incorporated cooked pasta into the soup, then I do not recommend freezing it because the pasta will be mushy when thawed.
Instead, you should freeze the broth only and cook fresh pasta noodles to add to the soup when you thaw the broth.
See more easy ground beef dinner ideas.
Can’t wait to hear what you think!
I’d love to know how your version turned out! Drop a rating and leave a comment below to help the Sip Bite Go community. And if you snapped any photos, tag me on Instagram—I love sharing reader pics in my Stories!
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Lasagna Soup Recipe | Sip Bite Go
Video
Ingredients
Lasagna meat
- ½ LB ground beef
- ½ LB Italian sausage ground
- ½ tbsp olive oil
- Salt and pepper to taste
Soup base
- 1 tbsp butter salted
- 1 medium onion yellow, diced
- 1 medium carrot diced
- Salt and pepper to taste
- 1 tbsp garlic minced
- 24 oz marinara sauce substitute vodka sauce
- 3 tbsp tomato paste
- ¼ tsp red pepper flakes
- ½ tsp oregano dried
- 1 tsp dried basil
- 2 tbsp parsley fresh chopped
- 7 cups chicken broth low sodium, substitute vegetable broth
Pasta
- 3 cups pasta dry (use broken lasagna noodles or a curly pasta that will hold the sauce well)
Cheese topping
- 1 cup mozzarella cheese shredded
- ½ cup parmesan cheese freshly grated
- 10 oz ricotta cheese
For serving…
- Fresh herbs basil or parsley
- Crusty bread
- parmesan cheese
Instructions
- Brown the meat. Add ground beef, ground Italian sausage, olive oil, salt and pepper, to a large skillet on the stove on medium-high heat. Cook until browned, stirring regularly for about 5-10 minutes. Drain any grease and set aside.
- Make the lasagna soup base. Heat a large soup pot over medium heat. Add butter, diced onion, and diced carrot. Sauté for about 5-10 minutes, stirring regularly until vegetables soften and onion begins to become translucent. Add minced garlic and stir for 2 more minutes.
- Add in marinara sauce, tomato paste, dried herbs and spices, fresh parsley, and chicken broth. Add cooked meat, stir, cover with a lid and bring to a boil, then reduce to a simmer for 15 minutes, stirring regularly. (cook the pasta in the step below during this time)
- Cook the pasta noodles. I prefer to boil the pasta noodles to al dente in a separate pot, so they don’t become mushy. (I think this makes it easier to enjoy the soup over multiple days. Store the soup and cooked noodles separately and assemble when it’s time to eat.) Drain and set pasta aside.
- Mix together the mozzarella, parmesan, and ricotta cheeses in a separate bowl. Add an extra sprinkle of fresh herbs in the cheese mixture, if desired.
- Assemble soup. Add a heaping spoonful of cooked pasta and the soup base to a soup bowl. Add a dollop of the Italian cheese mixture, garnish with fresh herbs and crusty bread, and enjoy.
- Vegetarian lasagna soup can be made by skipping the ground Italian sausage and ground beef and substituting it with about 2-3 cups of other diced vegetables (more onion, carrots, celery, zucchini, mushrooms, yellow squash, or parsnips).
Notes
Watch the full-length YouTube recipe video.
Nutrition
More Steak Dinner Ideas from Sip Bite Go
Pro tip: One of my go-to tricks for perfectly cooked food every time is using the right BBQ meat thermometers.
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