Lasagna Soup is a hearty and flavorful soup made with Italian sausage, ground beef, tomatoes, lasagna noodles, and lots of cheese. And to make this soup even better, it is made in one pot! If you love lasagna soup, (but want a simpler version) try my other Lasagna Soup!
When it comes to our long winters around here, the more soup recipes, the better! This Lasagna Soup is substantial enough to be the main course and can be made entirely in one large pot. (This makes a lot of soup, so be sure the pot you are using is plenty large.) Serve the soup with a side of Focaccia Bread and a vegetable such as green beans for a complete and comforting meal.
Ingredients & Substitutions
Meat: I used both ground Italian sausage and ground beef in this recipe. You could certainly use an entire pound of one or the other. Or, try it with ground turkey.
Marinara Sauce: To step this recipe up a notch, make your own homemade marinara sauce!
Beef Broth: If you don’t have beef broth, use beef stock. Chicken broth or chicken stock would also work, but the flavor may be altered a bit.
Noodles: If you don’t have lasagna noodles to break apart, try this soup with Mafalda noodles. They are pasta that is shaped liked miniature lasagna noodles! Other noodles you have on hand would work, too.
Cheese: I used three kinds of cheese in this soup. (If you are adding ricotta as a garnish, it would actually be four kinds.) Feel free to play around with other kinds of cheese to add to the soup.
Can I Make This Soup in a Slow Cooker?
Sure! To make this soup in a slow cooker, first, follow the instructions for cooking the onion, garlic, and meat. Next, add the seasoned meat, onions, and garlic to the bowl of a slow cooker. Add all of the other ingredients except the noodles. Cook on low for 6-7 hours (or on high for 2-3 hours). Then, 30 minutes before serving, add the noodles to the crockpot. When the noodles have cooked, serve immediately. (If you add the noodles too soon before serving, they could get gummy, so timing is somewhat important here.)
How to Store
After the soup has cooled to room temperature, it can be stored in an airtight container in the refrigerator. It will last 2-3 days. Reheat it on the stovetop or in the microwave. It’s perfect for lunches if you like to plan ahead.
Can I Freeze Lasagna Soup?
Yes, you can, but if you do freeze the soup, do it without the noodles. Cooking the noodles in the soup before freezing it could cause the noodles to get mushy when reheated. You can freeze this for up to 3 months. When ready to serve, cook the noodles according to package instructions and add them to the heated soup before serving.
- 1 tablespoon olive oil
- 1 large yellow onion, diced (about 1 cup)
- 1 tablespoon garlic, minced
- ½ pound ground Italian sausage
- ½ pound ground beef
- 1 tablespoon Italian seasoning
- 2 teaspoons kosher salt
- 2 teaspoons pepper
- 1 jar (24 ounces) marinara sauce
- 4 cups (960 g) beef broth
- 1 can (28 ounces) crushed tomatoes
- 12 ounces lasagna noodles, broken into pieces
- ½ cup (119 g) heavy cream
- 1 cup (113 g) mozzarella cheese, shredded
- ½ cup (40 g) romano cheese, shredded
- ½ cup (50 g) parmesan cheese, shredded
- fresh parsley, chopped, for garnish
- parmesan, shaved, for garnish
- ricotta cheese, optional, for garnish
- To a large pot over medium-high heat, add oil.
- When the oil is hot, add onion and cook for 5-7 minutes, or until translucent. Add garlic and cook for an additional minute.
- Add in Italian sausage, ground beef, Italian seasoning, salt, and pepper. Cook, stirring occasionally and breaking up the meat as you go, for about 8-10 minutes, or until meat is no longer pink. Drain excess grease if necessary.
- Pour in sauce, beef broth, and crushed tomatoes. Stir to combine and bring the soup to a simmer.
- Once simmering, add lasagna and allow to cook for 8 minutes, or until the pasta is al dente.
- Reduce heat to low. Add in heavy cream and cheeses, stirring until the cheeses are fully melted.
- Garnish with parsley, parmesan cheese, and ricotta cheese, as desired. Serve.
Did you make this recipe?
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