Craving comfort without the fuss? This lasagna soup is my go-to when I want the nostalgic flavors of traditional lasagna but without the hassle of layering and waiting by the oven. This easy, one-pot soup version is as simple to make as it is hearty and flavorful.
It’s basically science: everyone loves lasagna. All that gooey cheese, hearty meat, and tender noodles layered together? Hard to resist. But even my easy lasagna recipe feels like a project on a busy Wednesday, which is exactly why this lasagna soup exists.
It’s a cozy, deconstructed take made with Italian sausage, garlic, Italian herbs, and a rich tomato-based broth that tastes just like the classic. Instead of layering with béchamel, a splash of heavy cream adds silkiness, and a dollop of herbed ricotta on top melts into every spoonful. You get all that familiar, comforting flavor — just in a simpler, weeknight-friendly form.
Crockpot lasagna soup
If you’ve got a big day ahead of you and want to make this a crockpot or slow cooker lasagna soup recipe, you’re in luck! It’s super easy to do:
- Brown the meat: Simply brown the meat in a skillet, then transfer it to the crockpot.
- Add the ingredients: Add the remaining lasagna soup ingredients (except the pasta and cream) to the crockpot, giving them a good stir, then cook on low for 6-7 hours or on high for 3-4 hours, until all the flavors have melded together.
- Add the final touches: Add the pasta and the cream about 30 minutes before serving. This will allow the pasta to soften and the cream to warm through without curdling.
- Serve: Right before the soup finishes, make up your ricotta topping. (Or make the topping ahead of time and store it in the fridge until you’re ready for it.) Ladle out the soup into each bowl, and serve with the ricotta topping. Enjoy!
Can I use another type of pasta in lasagna soup?
Sure! Have you heard of mafalda pasta before? They’re like miniature lasagna noodles with frilly edges, which makes them perfect for this lasagna soup recipe. I’ve also used fusilli before. Essentially, you can swap out the lasagna noodles for whatever you have on hand – bowtie, penne, rotini… Just adjust the cooking time accordingly.
Can I use oven-ready lasagna noodles?
I’ve made this recipe with regular noodles. If you only have oven-ready noodles (also called instant lasagna noodles) on hand, you can use them, but keep an eye on them as they’ll cook much faster than regular noodles, and you don’t want mushy pasta in your soup!
How do I store leftover lasagna soup?
Storage is best when the soup is kept sealed in the fridge, so once it’s cooled to room temperature, transfer it to an airtight container and refrigerate for up to 4 days.
Lasagna Soup with Creamy Basil Ricotta Topping
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Ingredients
- ▢ 1 lb mild Italian sausage (see notes)
- ▢ ½ lb lean ground beef
- ▢ 1 small onion (finely minced)
- ▢ 3 cloves garlic (minced)
- ▢ 2 tablespoons tomato paste
- ▢ 1 28 ounce can diced tomatoes
- ▢ 4 cups chicken stock
- ▢ 1 tablespoon Italian seasoning
- ▢ 1 teaspoon EACH: salt and pepper
- ▢ 9 lasagna noodles (broken into bite-sized pieces)
- ▢ ½ cup heavy cream (optional)
Ricotta Topping
- ▢ 1 cup ricotta (see notes)
- ▢ ½ cup minced basil
- ▢ ½ cup EACH: grated parmesan and mozzarella
- ▢ 1 clove garlic (finely minced)
- ▢ 1 pinch EACH: salt and pepper
Instructions
- Remove the Italian sausage from its casing and add it and the ground beef to a soup pot over medium-high heat. Cook until well-browned, breaking up the meat while stirring. 1 lb mild Italian sausage, ½ lb lean ground beef
- Add the onion and cook until it’s translucent, about 3 minutes. Add the garlic and tomato paste to the pot and cook until the tomato paste starts to darken and smells sweet, about 2 minutes. 1 small onion, 2 tablespoons tomato paste, 3 cloves garlic
- Add the chicken stock, diced tomatoes and their juices, Italian seasoning, salt, and pepper and bring the pot to a boil. Stir in the broken up lasagna noodles then lower the heat, cover the pot, and simmer until the noodles are soft, about 15 minutes. 1 28 ounce can diced tomatoes, 4 cups chicken stock, 1 tablespoon Italian seasoning, 1 teaspoon EACH: salt and pepper, 9 lasagna noodles
- While the soup is simmering, make the topping. Add all the ingredients to a medium-sized bowl and mix well. 1 cup ricotta, ½ cup minced basil, ½ cup EACH: grated parmesan and mozzarella, 1 clove garlic, 1 pinch EACH: salt and pepper
- Remove the soup from the heat and stir in the heavy cream. Serve the soup topped with the ricotta topping and a few extra basil leaves. ½ cup heavy cream
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Lasagna Soup with Creamy Basil Ricotta Topping
Ingredients
- 1 lb mild Italian sausage , see notes
- ½ lb lean ground beef
- 1 small onion , finely minced
- 3 cloves garlic , minced
- 2 tablespoons tomato paste
- 1 28 ounce can diced tomatoes
- 4 cups chicken stock
- 1 tablespoon Italian seasoning
- 1 teaspoon EACH: salt and pepper
- 9 lasagna noodles , broken into bite-sized pieces
- ½ cup heavy cream , optional
Ricotta Topping
- 1 cup ricotta , see notes
- ½ cup minced basil
- ½ cup EACH: grated parmesan and mozzarella
- 1 clove garlic , finely minced
- 1 pinch EACH: salt and pepper
Instructions
- Remove the Italian sausage from its casing and add it and the ground beef to a soup pot over medium-high heat. Cook until well-browned, breaking up the meat while stirring. 1 lb mild Italian sausage, ½ lb lean ground beef
- Add the onion and cook until it’s translucent, about 3 minutes. Add the garlic and tomato paste to the pot and cook until the tomato paste starts to darken and smells sweet, about 2 minutes. 1 small onion, 2 tablespoons tomato paste, 3 cloves garlic
- Add the chicken stock, diced tomatoes and their juices, Italian seasoning, salt, and pepper and bring the pot to a boil. Stir in the broken up lasagna noodles then lower the heat, cover the pot, and simmer until the noodles are soft, about 15 minutes. 1 28 ounce can diced tomatoes, 4 cups chicken stock, 1 tablespoon Italian seasoning, 1 teaspoon EACH: salt and pepper, 9 lasagna noodles
- While the soup is simmering, make the topping. Add all the ingredients to a medium-sized bowl and mix well. 1 cup ricotta, ½ cup minced basil, ½ cup EACH: grated parmesan and mozzarella, 1 clove garlic, 1 pinch EACH: salt and pepper
- Remove the soup from the heat and stir in the heavy cream. Serve the soup topped with the ricotta topping and a few extra basil leaves. ½ cup heavy cream
