Meaty, rich, and packed with flavor, my Lasagna Soup is everything you want in a soup! With its broken lasagna noodles, ground beef and sausage, and tomato-based broth, this soup is a wonderful twist on the classic Italian-American lasagna.
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Lasagna, without the layers
I love Italian-American lasagna, but since it’s more time-consuming than other baked pastas, I usually just make it for holidays and gatherings. But whenever I’m craving its flavors and crinkly lasagna noodles, I make my lasagna soup!
Much like my lasagna pie, this soup comes together in way less time than traditional layered lasagna, making it a great choice for weeknights, and tastes even better the next day.
I love to serve it with a dollop of ricotta cheese and grated Pecorino or Parmigiano Reggiano to really seal the deal.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Meat. I’m using a combination of bulk mild Italian sausage and ground chuck. You can use a leaner ground beef if you prefer. You also can use any type of Italian sausage, such as spicy, or fennel. If you can’t find fennel sausage, but want the fennel flavor, you can add 1 1/2 teaspoons of fennel seed.
- Pasta. Lasagna sheets, or even mafaldine noodles, work best for lasagna soup.
- Stock. Use low-sodium beef stock or, better yet, homemade beef stock.
- Wine. A dry red wine, like Chianti or Cabernet, will work well here.
- Herbs. Fresh basil and parsley complement the flavors in this soup.
- Cheese. A rind of Parmigiano Reggiano is added to the soup while it cooks, and I add grated Parmigiano Reggiano at the end, as well as more for serving. I also love to serve with ricotta cheese, as it’s a standard lasagna ingredient.
See the recipe card for full information on ingredients and quantities.
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How to make it
Each number corresponds to the numbered written steps below.
- Brown the sausage and beef in a large heavy pot over medium heat, using a wooden spoon or meat masher to break it up. Once brown, transfer to a plate with a slotted spoon.
- Add the onion, fennel seeds (if using), and a pinch of salt, and cook until soft, stirring occasionally. Add the garlic and cook until fragrant, then add the red pepper flakes.
- Add the meat back to the pot along with the red wine and turn the heat to medium-high. Cook until the wine evaporates while gently scraping the bottom of the pot to dislodge any brown bits.
- Add the beef stock, tomatoes, and parm rind and bring to a boil, then lower the heat and simmer for 10 minutes.
- Add the broken pasta and cook until al dente, then remove the pot from the heat.
- Taste test and adjust salt and pepper if needed, then add the parsley, basil, and 1/4 cup of the grated parmesan. Serve the broken lasagna soup in bowls with the remaining grated cheese, a dollop of ricotta, and crusty bread. Enjoy!
Top tips
- Thick or thin. If you want a thinner, brothier soup, feel free to use more beef stock or water than is called for until the desired consistency is achieved.
- Ricotta cheese. Some folks may prefer to add the ricotta cheese directly to the soup, and you can definitely do that. I like to add it at the end while serving to give everyone greater control over the amount they’d like in their bowl.
- Make ahead. Lasagna soup, like most soups, tastes even better the next day!
More hearty soup recipes
If you’re looking for more rich and delicious soup recipes, I think you’ll love these!
If you’ve enjoyed this Easy Lasagna Soup recipe, give it a 5-star rating.
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Easy Lasagna Soup
Ingredients
- 1/4 cup olive oil divided
- 3/4 pound bulk mild Italian sausage
- 3/4 pound ground chuck
- 1 1/2 teaspoons fennel seed can omit if using fennel sausage
- 1 medium onion diced
- 6 cloves garlic minced
- 1 teaspoon hot red pepper flakes
- 1/2 cup dry red wine
- 1 28-ounce can crushed plum tomatoes
- 5 cups low-sodium beef stock plus more to thin if needed
- 1 rind Parmigiano Reggiano
- 1/2 pound lasagna sheets or mafaldine broken into 1-inch pieces
- salt and pepper to taste
- 1/4 cup minced flat leaf Italian parsley
- 1/4 packed cup basil leaves chopped
- 3/4 cup grated Parmigiano Reggiano cheese divided
- 1 cup ricotta cheese for serving
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Instructions
- Heat a large heavy pot to medium heat with the olive oil and add the sausage and ground chuck. Cook until browned while breaking it up into small pieces. Once brown, remove the meat with a slotted spoon to a plate and set aside.
- To the pot, add the onion, optional fennel seeds, and a pinch of salt. Cook until soft while stirring every so often (about 7-10 minutes). Add the garlic and cook for another 2 minutes or until fragrant, then add the red pepper flakes.
- Add the meat back to the pot and mix to combine. Add the red wine to the pot and turn the heat to medium-high. Cook until the wine evaporates, making sure to scrape the bottom of the pot with a wooden spoon to dislodge any browned bits.
- Add the tomatoes, beef stock, and the parmesan rind and bring to a boil. Once boiling, lower the heat and simmer for 10 minutes.
- Add the broken pasta, and cook until al dente, then remove the pot from the heat. Taste test the soup and adjust salt and pepper if required. Add the parsley, basil, and a 1/4 cup of grated parmesan.
- Serve in bowls with remaining grated cheese, a dollop of ricotta, and crusty bread. Enjoy!
Notes
- Servings. Makes 6 large bowls or 8 moderate servings.
- Sausage. Any type of Italian sausage can be used. If using fennel sausage, omit the fennel seeds.
- Soup consistency. Use more beef stock or water to thin the soup to desired consistency.
- Leftovers. Lasagna soup can be saved for up to 3 days and can be reheated in the microwave or on the stovetop.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hello James,
I ordered your cook book from Amazon – July 28th 2025.
I’m just checking that it will be arriving soon.
I live locally…Stony Brook. I can pick it up if need be.
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Bob
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