Real Lasagna Soup Recipe

Name: Real Lasagna Soup
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 6
Ingredients: 8 ounces dry lasagna noodles; 1 tablespoon olive oil; 2 tablespoons melted butter; 2 tablespoons olive oil; 1 pound lean ground beef; 6 ounces bulk Italian sausage or 1 Italian sausage link, casing removed; 1 cup diced yellow onion; 3 cloves garlic, minced; 2 tablespoons tomato paste; 1/4 teaspoon crushed red pepper flakes (optional); 1/4 teaspoon dried oregano; 1/2 teaspoon freshly ground black pepper; 1 1/2 teaspoons kosher salt, or to taste; 1 (24 ounce) jar prepared marinara sauce, or 3 cups homemade marinara; 4 cups chicken broth; 2 1/2 cups water; 2 tablespoons chopped fresh Italian parsley; 12 ounces ricotta cheese; 3 ounces mozzarella cheese, shredded; 1/2 cup finely grated Parmigiano-Reggiano cheese; 1/2 cup freshly torn basil and Italian parsley leaves, optional

Cook Time: 75 minutes

If you love lasagna but dont enjoy the time and effort of layering, this lasagna soup is the perfect solution. Unlike other lasagna soup recipes, which might just have pasta, meat, and cheese in a thin tomato broth, this version brings the true essence of lasagna in a comforting soup form. One key step that makes this recipe stand out is baking the lasagna noodles. This adds a delightful texture and flavor, resembling that of traditional baked lasagna noodles. Although the noodles may not appear much different in the final dish, their texture is far superior to the usual method of simply adding cooked noodles to the soup. I highly recommend this extra step, but if you're in a rush, the soup will still be delicious with standard noodles. Enjoy!

Ingredients

8 ounces dry lasagna noodles
1 tablespoon olive oil (for noodles)
2 tablespoons butter (for noodles)
2 tablespoons olive oil (for soup base)
1 pound lean ground beef
6 ounces bulk Italian sausage (or 1 Italian sausage link, casing removed)
1 cup diced yellow onion
3 cloves garlic, minced
2 tablespoons tomato paste
1/4 teaspoon crushed red pepper flakes (optional)
1/4 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1 teaspoons kosher salt (or to taste)
1 (24 ounce) jar prepared marinara sauce (or 3 cups homemade marinara sauce)
4 cups chicken broth
2 cups water
2 tablespoons chopped fresh Italian parsley
12 ounces ricotta cheese
3 ounces mozzarella cheese, shredded
1/2 cup finely grated Parmigiano-Reggiano cheese
1/2 cup torn fresh basil and Italian parsley leaves (for garnish, optional)

Directions

Step 1: Fill a large pot with lightly salted water and bring it to a rolling boil. Add the lasagna noodles and return to a boil. Cook the noodles uncovered, stirring occasionally, for 4 to 5 minutes until they are just flexible. Transfer the noodles to a bowl of cold water and let them cool. Drain thoroughly.

Step 2: Preheat your oven to 475F (245C). Line a baking sheet with parchment paper and grease it with 1 tablespoon of olive oil. Cut the cooked noodles in half lengthwise. Arrange the noodles in overlapping rows on the baking sheet, brushing them with melted butter. Rub some butter between the layers using your fingers. Bake the noodles in the preheated oven until golden and blistered, with crispy edges. Let them cool and then cut into bite-sized pieces.

Step 3: In a soup pot, heat 2 tablespoons of olive oil over high heat. Add the ground beef and sausage, breaking them up into small pieces with a spatula. Cook without stirring until the liquid evaporates and the meat begins to sizzle in its own fat. Continue cooking and stirring until the meat starts to brown, about 7 minutes.

Step 4: Add the diced onions, minced garlic, tomato paste, red pepper flakes (if using), oregano, black pepper, and kosher salt to the pot. Cook and stir until the onions begin to turn translucent, about 3 to 4 minutes.

Step 5: Stir in the chicken broth, marinara sauce, and water. Bring the mixture to a simmer, then reduce the heat to medium-low. Let it simmer for 45 minutes, stirring occasionally.

Step 6: While the soup is simmering, combine the ricotta cheese, shredded mozzarella, and grated Parmigiano-Reggiano cheese in a bowl. Set aside.

Step 7: Once the soup has simmered, increase the heat to medium-high. Stir in the baked noodle pieces and cook, stirring frequently, until the pasta is tender, about 10 minutes.

Step 8: Reduce the heat to low and stir in the fresh Italian parsley. Taste the soup and adjust the seasoning with salt and pepper if needed.

Step 9: To serve, ladle the soup into bowls. Add a generous scoop of the cheese mixture to each bowl and sprinkle with freshly torn basil and Italian parsley leaves, if desired. Enjoy your lasagna soup!

Chef's Note: If you're short on time, there's no need to bake the noodles. You can simply break the uncooked lasagna noodles into pieces and stir them directly into the soup. Let them cook in the soup until they are tender.

Nutrition Facts (per serving)

Calories	681
Total Fat	40g (52% Daily Value)
Saturated Fat	16g (81% Daily Value)
Cholesterol	136mg (45% Daily Value)
Sodium	2119mg (92% Daily Value)
Total Carbohydrate	33g (12% Daily Value)
Dietary Fiber	4g (14% Daily Value)
Protein	45g (90% Daily Value)
Vitamin C	8mg (9% Daily Value)
Calcium	379mg (29% Daily Value)
Iron	5mg (28% Daily Value)
Potassium	1114mg (24% Daily Value)

The Story Behind Lasagna Soup

Lasagna soup, as it is known today, is a modern adaptation of the classic Italian lasagna, which dates back to the Middle Ages in Italy. Traditional lasagna originated in the Emilia-Romagna region and was originally a layered dish made with sheets of pasta, meat, cheese, and bchamel or tomato sauce. The idea of transforming it into a soup emerged as a way to enjoy all the flavors of lasagna with less time-consuming preparation and a comforting, hearty consistency suitable for colder seasons.

Regional Characteristics

While lasagna itself is closely associated with Northern Italy, especially Bologna, the soup variation has become popular throughout the United States and other countries influenced by Italian-American cuisine. Unlike the baked lasagna with its dense layers, lasagna soup often features tender pieces of baked or crisped noodles, rich tomato broth, Italian sausage, ground beef, and a creamy cheese mixture. The use of both fresh herbs like basil and parsley and cheeses such as ricotta, mozzarella, and Parmigiano-Reggiano reflects traditional Italian flavor profiles while allowing for regional customization.

Differences from Similar Dishes

Lasagna soup differs from other Italian soups and casseroles in several ways. Unlike minestrone or Italian wedding soup, it emphasizes the layered flavors of lasagna in a more liquid form. Unlike baked pasta dishes, the noodles in lasagna soup are often partially baked or crisped before being added to the broth, giving a texture reminiscent of traditional lasagna. This hybrid approach allows the dish to maintain the comfort and familiarity of lasagna while offering the convenience and warmth of a soup.

Typical Serving Occasions

Lasagna soup is usually served as a main course, especially during lunch or dinner in family settings. It is perfect for colder months due to its rich, warming nature. Restaurants specializing in Italian-American cuisine often feature it as a seasonal or weekly special, highlighting its versatility as both a casual home meal and a hearty, comforting option in more formal settings. It is often accompanied by crusty bread, garlic bread, or a simple side salad to complement the savory broth.

Interesting Facts

Some chefs recommend baking the lasagna noodles before adding them to the soup to enhance flavor and texture, a trick inspired by traditional baked lasagna.
Lasagna soup can be easily customized for dietary preferences, allowing for vegetarian versions with roasted vegetables or vegan cheese alternatives.
Despite being a relatively modern innovation, lasagna soup has quickly become a favorite comfort food in many households due to its rich, cheesy, and hearty characteristics.
The dish bridges cultural tastes by combining classic Italian ingredients with the casual, easy-to-serve format of a soup.

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FAQ about Real Lasagna Soup Recipe

Leftover lasagna soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure the soup has cooled down before storing it to prevent condensation inside the container. Reheat on the stovetop or in the microwave until warmed through.

Yes, you can freeze lasagna soup! However, the texture of the noodles may change once frozen and reheated. To freeze, let the soup cool completely, then store it in a freezer-safe container or freezer bag. It can be kept in the freezer for up to 3 months. When ready to eat, thaw it overnight in the fridge and reheat on the stove.

Yes, you can substitute regular lasagna noodles with gluten-free noodles. Just make sure to follow the cooking instructions on the gluten-free pasta package, as they may vary in cooking time compared to traditional noodles.

If you don't have ricotta cheese, you can substitute it with cottage cheese, mascarpone, or even cream cheese for a different texture. If you're looking for a non-dairy option, try using a tofu-based ricotta or a cashew cream mixture.

Yes, you can adapt this recipe to a slow cooker. First, cook the meat and sauté the onions and garlic as directed. Then, transfer everything to the slow cooker, add the broth and marinara sauce, and cook on low for 4-6 hours. Add the pre-cooked noodles and cheese mixture in the last 15-20 minutes of cooking to avoid overcooking the noodles.

Yes, you can prepare the soup base ahead of time. Make the soup up to the point where you add the noodles. Allow it to cool and store it in the refrigerator for up to 3 days. When you're ready to serve, reheat the soup and cook the noodles before adding them. This way, the noodles won't absorb too much liquid while storing.

Baking the noodles before adding them to the soup gives them a crispy texture that mimics the baked lasagna. This adds extra flavor and helps maintain the integrity of the noodles in the soup, making them less likely to become mushy.

Yes, you can customize the meat in this recipe. You can use ground turkey, chicken, or pork instead of beef and sausage. Just make sure to adjust the cooking time accordingly depending on the type of meat you're using.

Yes, you can skip the sausage if you prefer a leaner version or simply don't have it on hand. You can substitute with extra ground beef or even add more vegetables for added flavor.

To enhance the flavor, you can add extra herbs and spices such as basil, oregano, thyme, or bay leaves. You could also incorporate a splash of red wine or balsamic vinegar for depth. For a spicier version, add more crushed red pepper flakes or a dash of hot sauce.

Comments

Glen Timney

10/06/2025 01:52:54 PM

I suggest you reduce the water by 1/2 to create a thicker, more flavorful broth for the soup.

Donna M Fox

05/11/2024 07:04:59 PM

I rarely leave reviews, but this was awesome! I ended up broiling the noodles (while watching them very carefully). The crisped noodles added a lot of unique flavor and great texture! I didn't use any water but replaced with beef broth and more tomato sauce. So much easier than lasagna and even more flavorful! Thanks!

nat94cvt

08/22/2024 04:00:25 PM

I used extra liquid bc I cooked the noodles in the soup. I used 4c red sodium chicken broth, and added 3c red sodium beef broth (instead of water) to avoid the saltiness some mentioned. I also added 3/4c Half & Half near the end of simmering time (after the noodles were cooked). I added additional herbs to bump up the flavor: ~1/2 tsp ea dried Oregano, Parsley and Italian seasoning. I did not add any salt to the recipe.

DandyWrap1015

11/29/2023 08:45:40 PM

This is a terrific recipe and has moved into my top three along with chicken noodle snd hot-and-sour. The first time I made this recipe I did it exactly as indicated. i found that the noodles soaked up much of the liquid and the flavor was great but there was also more meat than I wanted per bite. My variation, sort of lasagna pasta fazool soup involved the following mods: twice as much liquid at the outset-more as needed; adding carrots and celery to the chop, some spinach and garbanzo beans to the finish for rounding out the nutrition and bam—the best soup ever. Confession: I over baked the noodles in oven the sound time through the recipe. Very dark brown but the crushed bits were perfect rehydrated. Chef John is my go-to for recipes and new ideas. His may not be the final recipe I land on but I have 90%+ success on first time attempts with his blog.

TackyMiso4684

10/01/2024 05:56:08 PM

I used half of the amount of pasta, because otherwise it wasn't soupy enough. I also added more dried oregano (a quarter of a teaspoon for that volume of liquid?) to almost a whole teaspoon along with half a teaspoon of dried basil. My sauces are always herby. :) Pro tip: I used scissors to cut the pasta into spoon-sized pieces. I wasn't a huge fan of the soup while tasting from the pot, but once I got the cheeses mixed in the magic happened. Without the cheese the broth was far too Bolognese(y) for my liking. The final touches changed everything. I'll do this one again, for sure!

ChirpyPear2682

10/19/2024 07:43:57 PM

This was just like having lasagna in a bowl. I made the basic soup the night before, cooking the noodles as directed in the recipe about 1/2 hour before serving. Once I had the soup and noodles cooked together ( about 5-6 minutes) I turned off the heat and added 2 cubes of homemade pesto. I grated the mozzarella finely so it blended in well, and then added the parsley to that. I think the cheese really made it. It was absolutely delicious and everyone loved it. A big hit

SmartCane1674

10/08/2023 06:56:03 PM

We didn't have any mozz in the house. Instead, we made the cheese mixture as written, minus the mozz. Then, we toasted some paneer in a separate pan, cut it up, and tossed that in the soup. I'm sure this recipe is amazing as written but I can't recommend adding paneer enough. It's so good. 10/10 would make again either as written or as we adjusted this time around.

Erin Mauck

10/27/2023 11:24:44 PM

The noodle cooking process of a start cook in water and then oven crisping them was quite good. I know I don't like to use tomato paste, it dulls the flavor to me, so I added a bit of brown sugar instead. Also, I don't get using chicken broth with beef/pork dishes, so I used beef broth that I made previously. I prefer this soup over traditional lasagna. Lasagna is so rich with all the cheese and is much easier to control with the soup. This recipe goes in the favorites pile!

alwaysann

02/19/2024 01:01:58 AM

Chef John delivers again! This was so incredibly flavorful. Definitely going to add it to the regular rotation. I did drain the meat before adding onion and garlic. It’s totally worth baking the lasagna noodles the way that he recommends. I added chopped basil and Italian parsley to the cheese mixture.

HardyBasil1017

09/21/2025 10:11:22 PM

Delicious. Perfect soup weather dish- hearty and delicious. We’ll eat leftovers tonight and i expect it will be even tastier. Used beef broth since that’s what I had on hand, and brushed olive oil on the noodles before baking. I felt the time spent preparing the noodles was absolutely worth it.

Rebecca Novakovich Gray

11/22/2023 12:50:36 AM

My new favorite soup! I followed the recipe as is except I didn’t add the water, so it would be a thicker soup. I made the soup base on a Sunday because my weekdays are busy. On the day we were to have it, I just cooked the lasagna noodles, following the recipe instructions. Heated the soup and had it simmering while I prepared the pasta, then put it all together. My family loved it! The cheeses in the bowl were perfection. I would eat this every day if I could. lol

James

08/06/2025 09:04:23 PM

Try breaking up the lasagna noodles before boiling them, it's easier than trying to cut them up after. When they reach the cookie sheet, use a brush to apply the butter. Get some garlic bread ready and go to it!

Sharon

04/06/2025 02:02:01 PM

This is a dish that my adult kids always want.

RPKeeks

02/02/2025 02:19:56 AM

Fantastic! Followed the directions and the whole family loved it. My son said, it tastes just like lasagna. The thing I loved is everyone got to choose the version. My daughter, less cheese. My husband, more cheese. Me, added spice. My son, more love it plain.

RosyChop3388

01/27/2025 03:30:04 AM

Just a comment. If ur using link sausage with casing removed you might want to weigh it. It usually takes 2-3 sausages to get 6 ounces.

hrwbug355

01/26/2025 04:58:07 PM

My daughter said it was the best thing I have ever made!

GoldenYam9804

01/23/2025 09:58:09 PM

I actually turned a pan of leftover lasagne into the soup; followed fairly closely the broth, water and cheese recommendations. Came out really nice. Next time I might use an infuser blender and it will be like a very dense tomato soup, yum.

SnazzyWok3957

01/11/2025 01:45:24 PM

This soup is delightful! That being said, it was a lot of work to prepare. And saying that the prep time is only 15 second, well, that is just a joke. Be prepared to spend quite a bit more time than that. Also, be prepared to use almost every dish you own! Thank goodness I have a dish washey

fruitdog

12/17/2024 04:52:22 PM

Such an easy recipe when you break it down like the Chef does. I followed the recipe, but I was an overachiever because I had a couple of days off. I made the ricotta and did use some homemade marinara sauce that I canned in September. I used some of the whey for the water as well as bone broth out of preference. Everyone loved it, and it did taste like lasagna! I loved the firm pasta, but the cheese is the key to this dish for sure. Fantastic meal with garlic bread on a cold evening! Will make this for years to come! Thank you, Chef John!

Adam Edwards

12/11/2024 04:31:41 PM

Tried it today — epic success.

Cook Time: 10 minutes