Hearty Lasagna Soup with Italian Sausage and Ground Beef
This comforting soup captures all the beloved flavors of classic lasagna in a warming, one-pot meal. Italian sausage and ground beef create a rich, savory base while broken lasagna noodles provide hearty texture. The soup simmers in a robust tomato and herb broth, then gets topped with creamy ricotta, melted mozzarella, and Parmesan cheese for that signature lasagna experience. Perfect for cold weeknight dinners or feeding a crowd, this recipe transforms the layered casserole into an easy, spoonable comfort food that delivers the same satisfying taste with much less effort.
Ingredients
- 1 Tbsp olive oil
- ½ yellow onion, diced
- ½ lb Italian sausage, sweet or hot
- ½ lb lean ground beef
- ¾ tsp salt
- 3 cloves garlic, minced
- 2 tsp dried oregano
- 2 tsp dried basil
- 2 Tbsp tomato paste
- 4 cups low-sodium beef broth
- 1 bay leaf
- 15 oz can tomatoes, diced
- 8 oz can tomato sauce
- 6 lasagna noodles, dry, broken into 1 inch piecespenne pasta1:1convenience
Any short pasta works well
- 2 Tbsp Parmesan cheese, grated, plus extra for sprinkling
- 1 cup whole milk ricotta cheese
- 1 Tbsp fresh parsley, chopped
- mozzarella cheese, shredded
Instructions
- 1
Heat olive oil in large saucepan over medium-high heat
- 2
Add onion and cook for 3 minutes, stirring often
- 3
Add sausage, ground beef, salt and garlic, cook for 10 minutes breaking up meat into small pieces
- 4
Drain excess oil once meat is cooked through and browned
- 5
Add oregano, basil and tomato paste, cook for 1-2 minutes stirring constantly
- 6
Add broth, bay leaf, diced tomatoes and tomato sauce, stir to combine
- 7
Bring to boil, then reduce heat to medium-low and simmer for 10 minutes
- 8
Add broken lasagna noodles and stir to prevent sticking
- 9
Return to simmer and cook for 15-20 minutes until noodles are tender, stirring frequently
- 10
Remove from heat and stir in 2 tablespoons grated Parmesan
- 11
Mix ricotta cheese and chopped parsley in small bowl
- 12
Ladle into bowls and top with mozzarella, extra Parmesan, and ricotta mixture
Tips
Break lasagna noodles into roughly 1-inch pieces before adding to prevent them from becoming too long and difficult to eat
Stir the soup frequently once noodles are added to prevent them from sticking to the bottom of the pot
Let the ricotta mixture come to room temperature before serving for easier dolloping and better flavor distribution
Good to Know
Refrigerate for up to 3 days. Noodles will absorb liquid, so add extra broth when reheating.
Can prepare through step 7 up to 2 days ahead. Add noodles and finish cooking when ready to serve.
Serve hot with extra grated Parmesan and crusty bread on the side.
Common Mistakes
Don't skip draining the meat fat to avoid greasy soup
Stir noodles frequently once added to prevent sticking and breaking apart
Remove bay leaf before serving to avoid accidentally eating it
Substitutions
FAQ
Can I use other pasta shapes instead of lasagna noodles?
Yes, any short pasta like penne, rigatoni, or rotini works well. Adjust cooking time according to pasta package directions.
How long will this soup keep in the refrigerator?
Store covered for up to 3 days. The noodles will absorb liquid over time, so add extra broth when reheating.
Can I freeze this lasagna soup?
Yes, but freeze before adding the noodles. Cook noodles fresh when reheating for best texture. Freeze for up to 3 months.