Hi, I am Lilly Mathuse and this easy lasagna soup recipe is one of those dinners I fall back on when life is chaotic. It is basically lasagna you can eat with a spoon, all the layers and cheese rolled into a bowl that actually comes together fast. I first made it on a rainy evening in Bristol when I wanted comfort without wrestling with the oven. Ellie was wobbling on her chair and Muffin the dog was doing whatever dogs do to make the kitchen louder. Dinner happened. Magic, sort of.
This is a one pot lasagna soup that gives you that lasagna feeling without the fuss and without scrubbing a tray. It simmers browned meats with onions and garlic, adds a bright marinara and broken noodles, then finishes with a creamy dollop of cheese. The house smells like a proper Italian nan kitchen and everyone notices. Short version: it is comforting, forgiving, and fast enough for weeknights when you have three things to juggle and only two hands.
I like how the sausage fights sweet tomatoes in a good way, and the broth keeps the whole bowl from feeling too heavy. As a mum who has charred more dinners than I care to admit, I can tell you this recipe is practically impossible to mess up. It scales easily for a crowd or for our little family of three. Also, I promise Ellie will eat more of it than she swears she will. Probably because of the cheese. Actually, scratch that. Definitely because of the cheese.
In a large pot over medium-high heat, cook ½ pound ground beef and ½ pound sausage until browned, breaking up into pieces as you go. Season with salt and black pepper to taste as you cook.
Drain the fat and remove the meat from the pot.
In the same pot over medium heat, heat 1 tablespoon olive oil. Add 1 diced onion and sauté, stirring occasionally, about 5 minutes.
Add in 3 minced garlic cloves and cook until fragrant, about 1 minute.
Stir in 2 tablespoons tomato paste, 24 ounces marinara sauce, ¼ teaspoon red pepper flakes, 2 tablespoons fresh chopped parsley, ½ teaspoon dried oregano, 1 teaspoon dried basil, and 7 cups low-sodium chicken broth.
Return the meat to the pot.
Bring to a boil, then add the broken lasagna noodles and reduce the heat to medium-low. Cook, stirring occasionally, until the noodles are tender.
Stir in 2 cups fresh spinach, if using, and cook until it wilts.
In a small bowl, stir together 10 ounces ricotta, 1 cup shredded mozzarella, and ½ cup freshly grated Parmesan cheese.
Ladle the hot soup into bowls. Dollop a scoop of the cheese mixture on top and garnish with fresh basil leaves. Serve and enjoy!
Since this is a one pot wonder, you do not need fancy gadgets. Use a large pot or a Dutch oven that will hold everything without boiling over. I use my battered cast iron which has seen better days but still does the job. A wooden spoon or spatula is handy for breaking up the meat as it browns. You will also need a sharp knife and a cutting board that does not slide around when you chop the onion and garlic. Trust me, chopping with a dull knife is a mood killer.
For the ricotta mix, a small bowl and a fork are fine. Tongs help if you are adding spinach so you do not splash soup on your jumper. And of course a ladle for serving. If the kids want to help, have them break the lasagna noodles into pieces. It keeps them busy and makes the whole thing feel like teamwork, even when it is not.
Okay, I have messed this up enough times to know what helps. First, do not rush the browning. Browned edges on the ground beef and Italian sausage are where the best flavour lives. If you skim over this you will notice the difference. Season the meat while it cooks so the salt gets into the pieces early. Garlic goes in after the onions have softened. If you add garlic too soon it can go bitter and then the whole pot tastes odd.
Stir the tomato paste into the hot pan until it smells sweet and a bit toasty. That concentrated tomato note is a simple trick that lifts the whole pot. Break the lasagna noodles before you add them so they cook evenly and do not clump. Simmer gently for about 8-ish minutes and then poke a piece. If it has a little bite you are done. Add the spinach last so it wilts quickly and keeps a fresh colour.
If you want extra creamy, mix the ricotta with shredded mozzarella and parmesan and spoon it on top. This lasagna soup with ricotta bit is where the dinner goes from good to ridiculous. Use low salt broth so you can control the seasoning. If the soup thickens too much, splash in more broth. Simple, honest adjustments like that save the day.
Want to sneak in more veg? Swap the meats for diced zucchini, bell peppers and mushrooms. Sauté them after the onion so they release their juices and build flavour. Use vegetable broth to keep it vegetarian. The result is a comfort food soup recipe that is lighter but still very satisfying. I tried this in Berlin during a meatless week and it was a hit, even with Ellie once I hid the spinach properly.
If you like heat, add red pepper flakes or chopped jalapeños with the garlic, or use hot Italian sausage. It turns the pot into a proper weeknight dinner idea for adults while you can make the kid bowls milder. Simmer gently so the spice layers in without dominating everything.
Stir extra mozzarella into the pot at the end or add a spoon of cream cheese into the ricotta mix for silkiness. This ramps up the indulgence and makes everything cling to the noodles like a cosy blanket. Pair with a green salad so you do not feel too defeated by all that cheese.
I ladle this into big bowls and top each with a generous scoop of the cheese mixture and some torn fresh basil leaves. Garlic bread is the obvious choice here. Right about what to serve with lasagna soup? Garlic bread, always. Toast a baguette slice with butter and garlic and use it to sop up the broth. A simple green salad with vinaigrette cuts through the richness and roasted veg on the side works nicely too.
For drinks, a light red wine pairs well, or go with sparkling water and lemon if you want something non alcoholic. For kids, apple juice and fruit slices are perfect. Leftovers reheat brilliantly and often taste even better the next day. That never fails to make me smug.
Thickness happens when the noodles soak up too much liquid. Add warm broth a cup at a time while it simmers until you like the consistency. If it gets pasty after cooking, thin with hot broth when reheating. I once left the pot on while I dealt with a toddler emergency and had to rescue it with extra stock. True story.
Yes, prep the cheese mix a day ahead and keep it in the fridge. Cook the soup base without the noodles and store it chilled. Reheat, add fresh noodles to cook, and wilt the spinach at the end. Freezing with cooked noodles is not great because they go mushy, so avoid that.
Oh, absolutely. The one pot method is forgiving and the steps are straightforward. Use jarred minced garlic or pre chopped onion if you are short on time. Each stage builds confidence and the cheese dollop at the end feels like a small win. I started with much worse dinners than this, so you are in good company.
Swap the beef and sausage for lentils or plant based crumbles and brown them a little to get texture. Add a bit more tomato paste or a splash of soy sauce to boost umami. It keeps the spirit of the dish while making it vegetarian friendly. I did this for a friend once and even Ellie did not notice the swap.
Simple things work best: garlic bread, a crisp green salad, or roasted veg. If you want to go fancy, set out extra parmesan, chilli flakes and basil so people can customise. It makes the meal feel like you put in effort even when you did not.
Warm up your evenings with this Lasagna Soup Recipe, where all the familiar flavors of lasagna come together in a comforting bowl. It’s a simple yet satisfying dish that transforms a classic favorite into a convenient meal perfect for any night. Have you tried it yet? We'd love to see! Tag us on social with @cookmerecipes and use the hashtag #cookmerecipes.
I love this satisfying dish! Thanks for sharing!
