Lasagna Soup
Lasagna soup takes everything you love about classic lasagna – rich meat sauce, tender pasta, and gooey cheese – and turns it into a comforting and cozy bowl of soup. We’re building max flavor in a layered way – with the ground beef and pork sausage, the Italian seasonings, the use of marinara sauce and bone broth, and finishing it off with the creamy ricotta and Parmesan cheese mixture. We’re maintaining the rich and satisfying characteristics of lasagna. And we’re using quality ingredients for the best flavors to shine.
Nutrition: What I See in This Lasagna Soup🍝
You might be wondering why I’m calling this lasagna soup healthy! I’m so glad you asked, it’s one of my favorite topics. 🙂
Instead of looking at nutrition through a black and white lens, I prefer to go for a more gray approach. So what I see in this soup is protein, energy (carbs), satisfying fat, a little produce, and tons of flavor. These are all really important components in meals – yes, even the flavor – as my approach to nutrition is always through delicious food. It’s…
🍲 Cozy comfort in every bowl: This is the ultimate warm, satisfying dinner when you need something hearty and delicious.
💪 Packed with protein: Thanks to the beef, pork sausage, and bone broth, this soup keeps you full and satisfied.
😋 Rich, layered flavors: The combination of meats, marinara, and Italian seasonings creates incredible depth.
👨👩👧👦 Easy to customize for everyone: Keep pasta and cheese on the side so each person can build their perfect bowl.
🛒 Simple ingredient list: Just 10 basic ingredients plus spices. You won’t need a trip to the speciality market for this dinner.
✨ Easy prep: All the flavor without any of the layering, baking, or fuss.
🥖 Perfect with garlic bread: Serve with crusty bread to soak up every last drop of that delicious broth.
This lasagna soup recipe is brought to you proudly in partnership with Jones Dairy Farm. I’m excited to partner with them again this year because we’ve used and loved their products for at least a decade now and they show up on our table week after week. (If you’ve ever seen my Costco hauls, you’ve seen me recommend their chicken sausages in BULK!)
We loved this! It would be perfect to have with a bunch of people, like a Super Bowl party. –Deb
Ingredient Notes
You’ll need some fresh ingredients and pantry staples to bring this family-friendly soup: onion, garlic, olive oil, ground beef, pork sausage, Italian seasoning, fennel seed, salt, marinara sauce, broth, and lasagna noodles.
- Pork sausage: We’re obviously using Jones Dairy Farm pork sausage here! This sausage is their original product, and the recipe has remained the same since 1889! Made with just pork, salt, and spices, it adds rich and delicious flavor to the soup.
- Marinara sauce: I love using marinara sauce in soups as it adds a deep and rich flavor without needing a ton of simmering time. You could also use a can of crushed tomatoes if you prefer.
Emily’s Tips & Tricks
- Pro tip: Cook your pasta separately and keep it on the side rather than adding it directly to the soup. This prevents the noodles from getting mushy in leftovers and gives you the flexibility to serve garlic bread as your carb instead if you prefer.
- Shortcuts: Use jarred minced garlic and pre-grated Parmesan to save a few minutes. You can also swap the fennel seeds for extra Italian seasoning if you don’t have them on hand.
- Feeding kids without pressure: Even though the flavors aren’t wild and crazy, soup can be tough for young kids as all of the food is in one bowl. I would recommend leaving the pasta noodles on the side and serving a small tiny spoonful of the soup in a taster bowl. Serve the meal with a few sides you know your kids will eat. (At our house it’s milk, fruit, and bread with butter.)
- Additions: Stir in fresh spinach, diced zucchini, or mushrooms during the last few minutes of simmering. Extra red pepper flakes, a drizzle of olive oil, or more fresh basil on top also elevate each bowl.
Easy Lasagna Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stove
- Cuisine: Italian
Description
Everyone loves this easy and healthy lasagna soup recipe. It’s hearty, full of flavor, and totally delicious!
Ingredients
For the soup:
- 1 cup diced white onion (1/2 medium onion)
- 4 cloves garlic
- 1 Tbsp. olive oil
- 1 lb. lean ground beef
- 16 oz. Jones Dairy Farm pork sausage roll
- 1 Tbsp. Italian seasoning
- 2 tsp. fennel seed
- 1 tsp. salt
- 24 oz. marinara sauce
- 16 oz. beef or chicken broth
- 8 oz. lasagna noodles, broken into about 1-inch pieces
For serving:
- 8 oz. ricotta cheese
- 1 oz. grated Parmesan cheese (freshly grated with microplane zester, 1 cup)
- 1 Tbsp. olive oil
- 1 tsp. Italian seasoning
- 1 tsp. garlic salt
- red pepper flakes
- fresh basil for garnish
Instructions
- Prepare ingredients:
Dice onion.
Mince garlic. - Heat olive oil in a large Dutch oven or soup pot over medium heat. Add onion and cook until soft, stirring occasionally, about 4-5 minutes.
- Add garlic, ground beef, pork sausage, and salt to the onions and break up with a spoon. Cook about 7-9 minutes, until cooked through. Drain any excess grease if necessary.
- Add marinara sauce and broth to pot and bring to a boil. Lower heat to low and simmer for about 20 minutes.
- Meanwhile, while the soup is simmering, cook pasta according to package instructions, until al dente. (Be careful not to overcook!)
- In a medium bowl, stir together ricotta cheese, Parmesan cheese, Italian seasoning, garlic salt, and red pepper flakes if using.
- Serve. Place some cooked pasta in a bowl and ladle soup over the pasta. Add a spoonful of ricotta mixture and garnish with red pepper flakes and fresh basil if desired.
Notes
- Storage: Store leftover soup in an airtight container in the fridge for 3-4 days. Keep any extra pasta separate so it doesn’t absorb all the liquid. The soup will thicken as it sits—just add a splash of broth when reheating.
- Ingredients: Use a high-quality marinara sauce for the best flavor since it’s a main component. Bone broth adds extra richness and protein, but regular beef or chicken broth works great too. Look for low-sodium marinara and broth if desired.
- Prep Ahead: Chop onions to shave off a little time the day you’re making the creamy lasagna soup. Or, make the soup completely and mix up the ricotta cheese mixture a day or two in advance. The day you’re eating, reheat the soup on the stove while you cook the pasta.
- Tools: A large Dutch oven or soup pot (at least 5-6 quarts) is essential. You’ll also need a separate pot for cooking pasta, a ladle for serving, and a medium bowl for mixing the ricotta topping.
- Serve with: Garlic bread or breadsticks for dipping, a simple green salad (try my Italian chopped salad), raw veggies with ranch, or just keep it simple with the soup as your main event, it’s hearty enough on its own!
Serving Suggestions
This is really a full meal in a bowl, but if you want to add a side or two, here are a few ideas:
- Green salad: A simple green salad goes with just about any meal, especially soup. Given the Italian flavors, I’d do something like our house salad, which has crunchy greens, garbanzo beans, raw veggies, olives, and a cheese or salami with a balsamic vinaigrette dressing.
- Raw veggies and veggie dip are always quick and easy
- Garlic bread: Another benefit of keeping the pasta separate in this soup is that you might actually prefer garlic bread as your carb like me! (Or do both, you do you!)
More Soup Recipes
If you like this easy lasagna soup recipe, you might also like these other soup recipes:
About the Author
Emily Dingmann is a recipe developer, nutrition expert, and founder of My Everyday Table. She specializes in creating easy, healthy recipes that help busy parents feed their families well every single day, without the stress. With a degree in Nutrition and over 20 years of experience, Emily shares family-friendly meals that are practical, nourishing, and full of flavor. Learn more about Emily’s approach to everyday cooking and nutrition here.
Food styling and photography by Loren Runion.
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yum yum yum. gotta make this.
That’s what I love about your blog… it’s real and YOUR personality shines through 🙂 Plus, you make delicious, healthy food that doesn’t have an 87-ingredient list! Since I don’t eat pasta, I bet this would be tasty with quinoa, too 🙂
Thanks Erin. 🙂 Have you tried the Brown Rice + Quinoa pasta from Trader Joe’s? I can’t remember if you eat rice…but it’s good!
Yes Emily! I read your blog for several reasons but you keep it real and I appreciate your food philosophy. Although I personally like to incorporate a bit more candy into my menu. 🙂 Can’t wait to keep reading! And for BABY!!!
P.S. I made the broccoli pesto and we all enjoyed – including Cameron! Nice switch up to our regular pesto. Thanks for bringing inspiration as always to the Johnson household xo
This makes me so happy. So glad Cam approved! I’ve been incorporating lots of candy/sweets into my menu lately. 🙂
i love everything about you, your content and your realness. that includes simple, healthy and delicious meals but also the way you write and resonate with me.
this soup looks perfect for a weeknight. i’ve decided that tinkyada is my favorite brown rice pasta so i’d love to make this.
xo
This is SO sweet and totally made my day. XO
I have really been on the hunt for good soup recipes lately. I just want to make big batches of things for the family so I don’t have to cook during the week. I’m definitely going to try this one! Yum!
Here’s another one that a friend just shared with me, said it was good! http://food52.com/recipes/26568-slow-cooker-chicken-parmesan-soup
Love this! As I also share the love for TJ’s. Great recipe!
This sounds fantastic any night of the week! I love the fresh basil and parmesan that you added for garnish, it makes the soup look so fresh and extra delicious!
looks awesome! i’ve always loved how real your blog is. some of the recipes you make/things you eat aren’t really my cup of tea, but seeing them still inspires me. and you have gorgeous photos! every recipe i’ve tried of yours has been awesome (mostly apps i think… your dips..mmm!). i love how thick this soup looks!
I think as both food bloggers and health advocates we feel so much pressure to BE something. Or at least I do. Be vegan, be gluten free, be paleo. I get so tired of the labels, which is why I find your blog so refreshing. it’s who you are and reflects your health values, which don’t have to be labeled! Love this soup idea!
Very well said Lori, thank you! Same to you. 🙂
We loved this! It would be perfect to have with a bunch of people, like a super bowl party (when we can do that again). The only bummer is that the salt is kind of high. I will probably look for a low salt marinara sauce.
Perfect party soup! And yes, great way to decrease sodium is with low-sodium marinara and low-sodium broth!