About This Lasagna Soup

This Lasagna Soup is everything you love about classic lasagna—beefy, tomatoey, cheesy goodness—but in a bowl that you can eat with a spoon. It’s layered with flavor from ground beef, Italian sausage, seasonings, crushed tomatoes, marinara, broth, and a splash of red wine (totally optional). The noodles cook right in the soup, and the heavy cream makes the broth more rich and delicious because who doesn’t love heavy cream!? Topped with ricotta, mozzarella, and parmesan, it melts into the soup just like a gooey lasagna layer.

Why You’ll Love This

All the flavors of lasagna, with none of the assembly.
Super hearty—makes 8–10 generous servings.
Rich, creamy broth thanks to heavy cream.
Red wine adds depth, but it’s optional.
Cheesy toppings melt right into the bowl.
Freezer-friendly and even better the next day.

Ingredients You’ll Need

For the Soup

Ground beef
Sweet Italian sausage
Onion
Carrots
Celery
Garlic
Crushed tomatoes
Marinara sauce
Tomato paste
Red wine (optional)
Dried oregano, basil, Italian seasoning, red pepper flakes
Bay leaf
Beef broth
Heavy cream
Lasagna noodles
Salt & black pepper

Toppings

Ricotta cheese
Mozzarella cheese
Parmesan cheese
Parsley

How to Make It

Sauté onion, carrots, and celery in olive oil until softened, then add garlic. Brown the ground beef and sausage in the same pot, breaking it up as it cooks. Stir in the tomato paste, herbs, and seasonings, then add crushed tomatoes, marinara, beef broth, and red wine. Let the soup simmer at least 30 minutes (longer is even better). Add broken lasagna noodles and cook until tender. Finish with heavy cream and adjust seasoning. Ladle into bowls and top each serving with ricotta, mozzarella, parmesan, and a sprinkle of parsley.

Tips for Success

Simmer longer for deeper flavor—up to 2–3 hours.
Break the noodles into large pieces for true lasagna vibes.
Stir occasionally after adding noodles to prevent sticking.
Add more broth if you prefer a thinner soup.
Top each bowl right before serving so the cheeses stay melty.

Frequently Asked Questions

Can I make this without wine?
Absolutely. Replace the wine with ½ cup extra broth or ½ cup water + 1–2 teaspoons balsamic vinegar for depth.

Does this soup thicken as it sits?
Yes—lasagna noodles absorb liquid over time. Add more broth when reheating to loosen it.

Can I use a different pasta shape?
Yes! Mafaldine, bowties, shells, or rigatoni all work.

Can I freeze this?
Yes, but freeze before adding the noodles if possible. Otherwise, add extra broth when reheating.

What to Serve With It

Garlic bread
Caesar salad
Roasted broccoli
Simple mixed greens with balsamic

More Recipes You’ll Love

Lasagna Soup

Yield: 8-10

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Ingredients

Soup

1 lb ground beef
12 oz lasagna noodles, about 13 sheets broken up
1/2 lb sweet Italian sausage, casings removed
1 large onion, diced
3 garlic cloves, minced
4 medium carrots, finely diced
4 celery stalks (about 1 cup), finely diced
1 can (28 oz) crushed tomatoes
16 oz marinara sauce
2 tablespoon tomato paste
1 cup red wine (optional)
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon red pepper flakes (optional, for heat)
1 teaspoon Italian Seasoning
1 bay leaf
Salt and pepper to taste (about 1 teaspoon each)
6 cups beef broth
1 ½ cups heavy cream

Soup Toppings

1 cup ricotta cheese
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
Fresh parsley, chopped (optional)
Salt and pepper to taste

Instructions

Lasagna Soup

Heat a large pot over medium heat. Add a drizzle of olive oil and sauté the diced onions, carrots, and celery until soft (about 7-10 minutes).
Add the garlic and cook for another 2 minutes until fragrant.
Add the ground beef, Italian sausage, and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if necessary.
Stir in the tomato paste, oregano, basil, red pepper flakes, Italian seasoning, bay leaf, salt, and pepper. Cook for 1-2 minutes to develop the flavor.
Pour in the crushed tomatoes, marinara, broth, and wine. Simmer the sauce for AT LEAST 30 minutes, or longer. I let it simmer for 3 hours to get the flavors poppin'!
Add the broken lasagna noodles and cook until tender, about 15 minutes. Stir occasionally to prevent them from sticking to the bottom.
Once the noodles are cooked, stir in 1 1/2 cups heavy cream. Adjust the seasoning with salt and pepper.
Ladle the lasagna soup into bowls. Dollop each bowl with a generous scoop of ricotta, and a sprinkle of parmesan and mozzarella allowing it to melt into the soup.
Garnish with parsley and/or a drizzle of olive oil for added flavor!