This Easy Lasagna Soup Recipe has everything you love about classic lasagna. Rich tomato sauce, ground beef, Italian sausage, tender noodles, and a creamy ricotta topping, all in one cozy pot on the stovetop. It's weeknight-friendly, ultra comforting, and perfect for those nights when you're craving lasagna flavor without the layering and baking.
Updated November 2025: We refreshed this post with clearer tips, storage and freezing FAQs, and extra notes to help you make the best lasagna soup every time. The recipe itself is the same cozy favorite you already know and love. It was originally posted on February 19, 2024.
I've been sharing modern comfort food with soul here on Simply LaKita since 2013, and lasagna is one of the dishes I make most for my family. This soup is the easy version we reach for on busy weeknights and chilly evenings. If you love this one, be sure to check out my Ravioli Lasagna and Easy Lasagna Recipe for more pasta-night inspiration.
In this post, I'll walk you through how to make lasagna soup on the stovetop, how to tweak it with simple swaps, and the best way to store and reheat leftovers so you can enjoy it all soup season long.
Let's get started!
Before You Cook, Read This
The Vibe:
Think of this as lasagna in a bowl. Rich tomato broth, meaty, cheesy, and comforting, but faster and with way fewer dishes. It's a one-pot soup that still feels special enough for Sunday dinner.
What You Gotta Know:
- Use a big pot. A large Dutch oven or heavy-bottomed soup pot gives you room to brown the meat well and simmer the soup without it boiling over once the pasta goes in.
- Brown the meat for flavor. Take a few extra minutes to really brown the ground beef and Italian sausage instead of just "cooking it until no longer pink." That caramelization is what makes the broth taste like it simmered all day.
- Broth base = big flavor. The broth base gives this soup a deep, beefy flavor without opening multiple cartons of broth. Make sure it's fully dissolved and taste the broth before adding the pasta so you can adjust the seasoning to your liking.
- Watch the noodles. The broken lasagna noodles will keep softening as the soup sits. Cook them just to al dente in the pot. If you know you'll have lots of leftovers, you can slightly undercook the noodles or cook some separately and add them to each bowl as you serve.
- Ricotta topping is non-negotiable. The ricotta, mozzarella, and basil mixture stirred in at the end is what makes this truly taste like lasagna. Use whole-milk ricotta and freshly shredded mozzarella for the best creamy, melty finish.
Why You'll Love this Soup Recipe
- All the lasagna flavor, less work. You get layers of tomato, herbs, beef, sausage, and cheesy ricotta in a cozy soup without boiling separate noodles or building layers in a pan.
- One-pot convenience. Everything cooks in one Dutch oven or large pot on the stovetop, which means fewer dishes and an easier clean-up on busy weeknights.
- Family-friendly comfort. This soup is hearty, filling, and picky-eater approved. Add red pepper flakes for the spice-lovers and leave it off for the little ones.
- Easy to customize. Swap the sausage for more ground beef, lighten it up with ground turkey, or try different pasta shapes if you don't have lasagna noodles on hand.
- Packed with big broth flavor. Using Orrington Farms® Beef Flavored Broth Base with Other Natural Flavor builds a rich, restaurant-style broth with just a scoop and a stir.
Ingredients Needed to Make Stove Top Lasagna Soup
- Olive Oil - Can be used to brown the meat to create the base of the soup.
- Ground Beef - A commonly used ingredient in classic lasagna. Use any ground beef that you prefer, but I like using a lean ground beef mix that is at least 16% to 25% fat. Ground turkey could be used instead.
- Italian Sausage - Use mild or spicy (hot) ground Italian sausage. Try to use uncased sausage to make things easier, but if you can't locate it at your local grocery store, then go ahead and grab the cased individual sausages, pull the meat out, and discard the casing.
- Onion - Use any yellow onion or a white onion, avoid using red onion for this recipe.
- Garlic Cloves - Add freshly minced garlic for the best results and the most intense flavor.
- Tomato Paste - Adds a savory and rich flavor to the soup.
- Italian Seasoning - If you don't have Italian seasoning, use a mix of dried basil, oregano, and thyme.
- Crushed Tomatoes - Creates the tomato flavor base in the soup. Try to use a high-quality can of crushed tomatoes. I love using San Marzano tomatoes.
- Orrington Farms® Beef Flavored Broth Base with Other Natural Flavor - Needed to create the base of the soup and help create the broth. Add the fast-dissolving powder that can easily be scooped directly from the container and stirred into the soup to enhance the flavor.
- Pasta - If you don't have lasagna noodles, you can use mafalda, farfalle (bowties), or pappardelle and break them into bite-sized pieces.
- Ricotta Cheese - Be sure to go with whole milk ricotta to create a rich and creamy topping.
- Mozzarella Cheese - Grate your block of cheese instead of using the bagged pre-shredded cheese for the best melty cheese.
- Fresh Basil - Add in some freshly chopped basil to complete the cheese topping for herby flavor.
📖 Recipe
Easy Lasagna Soup Recipe
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
Ingredients
- 1 cup ricotta cheese
- ½ cup mozzarella cheese, shredded
- 1 tablespoon fresh basil, chopped
- 2 tablespoons olive oil
- 1 pound ground beef
- ½ pound ground Italian sausage
- 1 cup onion, diced
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- 28 ounces crushed tomatoes
- ½ cup Orrington Farms® Beef Flavored Broth Base with Other Natural Flavor
- 7 cups water
- 12 strips lasagna pasta, broken into smaller pieces
Instructions
- Begin the recipe by making the cheese topping. In a medium bowl, stir together the 1 cup ricotta cheese, ½ cup mozzarella cheese, and 1 tablespoon chopped basil until combined. Cover and place into the refrigerator until ready to use.
- Use a large Dutch oven or stock pot on the stovetop over medium heat. Once heated add 2 tablespoons olive oil. When the oil is hot, add the 1 pound ground beef and ½ pound ground Italian sausage.
- Use a large wooden spoon to break the meat into smaller pieces as it cooks. Cook until browned and cooked through, about 5 minutes.
- If you notice an excessive amount of fat (depending on the ground beef used), then you may drain off the excess oil before continuing.
- Add in the 1 cup chopped onion and cook until it begins to soften, 2 to 3 minutes. Add the 1 teaspoon Italian seasoning, 3 cloves minced garlic, and stir to combine. Cook until the garlic becomes fragrant, 1 to 2 minutes.
- Stir in the 3 tablespoons tomato paste, 28 ounces crushed tomatoes, ½ cup Orrington Farms® Beef Flavored Broth Base with Other Natural Flavor, and 7 cups water. Allow the soup to come up to a low boil, reduce the heat to medium-low, cover, and allow it to cook for 10 to 15 minutes.
- Carefully remove the top from the pot and add in the 12 broken strips lasagna pasta. Stir to combine, cover again, and continue cooking (stirring occasionally) for an additional 10 minutes, until the pasta is al dente.
- Ladle the soup into serving bowls, top with a dollop of ricotta mixture, and serve immediately while still warm. Enjoy!
Expert Tips for the Best Lasagna Soup
- Skip the pork if you'd like. If you don't want to add Italian sausage, simply use more ground beef instead. You'll still get a rich, meaty broth.
- Turn up the heat. For a spicy lasagna soup, use hot Italian sausage and add crushed red pepper flakes along with the Italian seasoning.
- Use the broth you have. Orrington Farms® Beef or Chicken Flavored Broth Base works beautifully, but you can also use low-sodium beef or chicken stock. Start with 7 cups and adjust as needed.
- Don't overcook the pasta. Stop cooking the soup when the noodles are just al dente. They'll continue to soften as the soup sits and when you reheat leftovers.
- Season at the end. The broth base, tomatoes, and sausage all add salt. Taste the soup before serving and adjust with more salt, pepper, or Italian seasoning if needed.
- Add greens if you want. Stir in a handful of baby spinach or chopped kale at the very end for a little color and veg without changing the base recipe.
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Storage, Freezing & Reheating
If you have any leftover lasagna soup, it's even better the next day!
Refrigerator: Let the lasagna soup cool to room temperature, then transfer it to an airtight container. Store in the fridge for up to 4 days. The noodles will continue to absorb the broth as it sits.
Freezer: This soup freezes well (without the ricotta topping). Cool completely, then transfer to a freezer-safe container or freezer bag, leaving a little room at the top for expansion. Freeze for 2-3 months.
Thawing: Move the frozen soup to the refrigerator and let it thaw overnight.
Reheating:
- Stovetop: Add the soup to a saucepan or pot over low to medium-low heat and warm gently, stirring often.
- If the soup looks thick, stir in a splash of water, beef broth, or more broth base mixed with water until it reaches your desired consistency.
Top warm bowls with fresh ricotta mixture right before serving.
Lasagna Soup FAQs
Yes. This soup actually tastes even better the next day as the flavors meld together. For the best texture, cook the pasta just to al dente and store the soup and ricotta topping separately in the fridge.
Absolutely. If you don't have lasagna noodles, use any short pasta you like, mafalda, bowties, rotini, or penne, all work well. Just cook until al dente and check the cooking time on the pasta package.
Use lean ground beef or ground turkey, and reduce the amount of cheese in the topping if you'd like. You can also stir in extra broth or water if you prefer a slightly thinner soup.
Yes. Skip the ground beef and sausage, and use a plant-based ground "meat" or a mix of mushrooms and lentils instead. Be sure to swap the broth base for a vegetable-based broth.
We love it with Sweet Potato Cornbread, Cracklin Cornbread, or a simple green salad on the side. Garlic bread or crusty bread is always a good idea to soak up every last bit of the broth.
More Recipes You'll Love
- Easy Southern Baked Spaghetti Recipe
- Easy Homemade Pasta Sauce
- Spaghetti and Meatballs Recipe
- Homemade Tomato Soup
- Italian Sausage and Bean Soup
If you try this Easy Lasagna Soup Recipe, I'd love to hear how it turned out! Please leave a star rating and comment below so others know how much you enjoyed it, and don't forget to share a photo and tag @simplylakita on Instagram so I can see your bowl of lasagna soup in action.
Shon says
Happy New Year! Hope all is well. I have a question. Is there another brand of broth base that you can recommend if the one you used in your recipe isn’t available? Thank you for your response.
LaKita says
Hi Shon! Happy New Year!! You can use 7 cups of chicken broth instead of the water and broth base. Also any other brand of broth base or bouillon with water will work as well.