Lasagna is wonderful. Lasagna on a Tuesday night is a terrible idea. Layering noodles, babysitting the oven, then letting it rest for 15 minutes while everyone circles the kitchen like hungry raccoons. Not after a long day.
This beef sausage lasagna soup fixes all of that. You get every flavor you love about lasagna (the meaty tomato sauce, the tender noodles, the melty cheese on top) in one pot and about an hour.
Silas and I first made it on a cold, rainy night in a rental kitchen with exactly one decent pot. He wanted lasagna. I wanted to be on the couch by 7. We both won.
He went back for a third bowl, and I’ve stopped pretending to be surprised when that happens.
Stick around, because there’s one tiny step in the middle that takes two minutes and makes this soup taste like it simmered all afternoon.
Why Lasagna Soup Is Still Everywhere in 2026
Here’s a fun one. Lasagna soup feels like a brand new internet invention, but it’s actually been around for years.
It started catching on in the late 2000s, likely after Campbell’s shared a version made with beef broth. Then in 2023, cookbook author Danny Freeman posted his stovetop version on TikTok, the singer SZA commented asking for the recipe, and things got a little wild.
His videos pulled in tens of millions of views and inspired nearly 20,000 TikToks under the lasagna soup tag. Trend trackers now show searches for it up more than 300 percent.
Not bad for a recipe that started as a shortcut.
Why This Recipe Works
- Two meats, double the flavor. Ground beef brings that classic, hearty lasagna taste. Italian sausage sneaks in fennel, garlic, and a little spice without you measuring a thing.
- The noodles cook right in the pot. As they soften, they release starch that gives the broth a silky, almost saucy body.
- The cheese goes on top, not in. A cold, creamy ricotta dollop melting into hot soup is the whole experience. Stir it in or eat around it. Both are correct.
- One pot from start to finish. Fewer dishes, happier cook.
What You’ll Need
Nothing fancy here. Most of this is probably sitting in your pantry or fridge right now.
For the Soup
| Ingredient | Amount | Notes |
|---|---|---|
| Olive oil | 1 tablespoon | For browning |
| Lean ground beef (90/10) | 1 pound | Less grease to drain |
| Italian sausage, casings removed | 1 pound | Mild or hot |
| Yellow onion, diced | 1 medium | |
| Garlic, minced | 5 cloves | |
| Tomato paste | 3 tablespoons | The secret flavor booster |
| Italian seasoning | 2 teaspoons | |
| Red pepper flakes | 1/2 teaspoon | Optional |
| Crushed tomatoes | 1 can (28 oz) | |
| Fire-roasted diced tomatoes | 1 can (14.5 oz) | With their juices |
| Low-sodium chicken broth | 6 cups | |
| Lasagna noodles | 8 oz (about 10 noodles) | Broken into 1 to 2 inch pieces |
| Heavy cream | 1/2 cup | Optional, for a creamier broth |
| Baby spinach | 2 packed cups | Optional |
| Salt and black pepper | To taste | Start with 1/2 teaspoon salt |
For the Cheesy Ricotta Topping
| Ingredient | Amount |
|---|---|
| Whole milk ricotta | 1 cup |
| Shredded mozzarella | 1 cup |
| Grated Parmesan | 1/2 cup, plus extra for serving |
| Fresh basil, chopped | 2 tablespoons, plus leaves for garnish |
| Salt and black pepper | A pinch of each |
Side Note: Go for whole milk ricotta if you can. Part-skim works, but it can taste a bit grainy and dry next to hot soup.
Tools You’ll Want on Hand
- Large Dutch oven or heavy soup pot (6 quart or bigger)
- Wooden spoon for breaking up the meat
- Chef’s knife and cutting board
- Can opener
- Measuring cups and spoons
- Small mixing bowl for the ricotta topping
- Ladle
- Instant-read thermometer (optional, but handy)
Read this also: Easy Fish Soup That Stays Tender, Not Mushy
Pro Tips for First-Timers
- Toast the tomato paste. This is the two-minute step I promised. Let it cook with the garlic until it turns a shade darker, almost brick red. That quick toast wipes out the tinny raw taste and gives the broth a deep, slow-cooked flavor.
- Break the noodles small. Aim for 1 to 2 inch pieces. Big sheets fold over on themselves and turn into one giant noodle blob, and nobody wants to fish that out with a ladle.
- Add noodles a handful at a time. Stir after each handful so the pieces don’t glue together at the bottom of the pot.
- Pull it off the heat a little early. The noodles keep drinking up broth after the stove goes off. Stop when they still have a slight bite, and they’ll be just right by the time you sit down.
- Salt at the very end. Sausage, Parmesan, and canned tomatoes all bring their own salt to the party. Taste first, then adjust.
How to Make Beef & Sausage Lasagna Soup
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 minutes | 45 minutes | 1 hour | 8 bowls |
Step 1: Brown the Meat
Heat the olive oil in your Dutch oven over medium-high heat. Add the ground beef and sausage, then break them into small crumbles with your wooden spoon.
Cook for 7 to 9 minutes until no pink remains. Ground meat should hit 160°F to be safe.
Spoon off most of the fat, leaving about 1 tablespoon in the pot for flavor.
Step 2: Soften the Onion and Garlic
Drop the heat to medium. Stir in the onion and cook for 4 to 5 minutes, until it turns soft and see-through.
Add the garlic and cook for 1 minute, just until your kitchen smells amazing. Keep it moving so it doesn’t burn.
Step 3: Toast the Tomato Paste
Stir in the tomato paste, Italian seasoning, and red pepper flakes. Cook for about 2 minutes, stirring often, until the paste darkens and starts sticking to the bottom.
Those brown bits on the pot are pure flavor. You’ll scrape them up next.
Step 4: Build the Broth
Pour in the crushed tomatoes, diced tomatoes, and chicken broth. Scrape the bottom of the pot as you stir to lift every browned bit.
Bring it to a boil, then lower to a steady simmer. Let it bubble away for 15 minutes so the flavors can really get to know each other.
Step 5: Cook the Noodles
Turn the heat back up to a gentle boil. Add the broken lasagna noodles a handful at a time, stirring after each one.
Simmer for 10 to 12 minutes, stirring every couple of minutes, until the noodles are tender with a little chew. Peek at your package time too, since brands vary.
Side Note: This is the perfect window to stir together the ricotta, mozzarella, Parmesan, basil, salt, and pepper in your small bowl. Pop it in the fridge until serving.
Step 6: Finish It Off
Turn off the heat. Stir in the heavy cream and spinach, and let the spinach wilt for about a minute.
Now taste it. Add salt and pepper only if it needs it.
Step 7: Serve It Up
Ladle the soup into bowls and top each one with a big spoonful of the cold ricotta mixture. Finish with extra Parmesan and a few basil leaves.
Then watch the cheese melt into little creamy pools. That first spoonful is the reason this recipe lives in our regular rotation.
Read this also: Slow Cooker Lasagna Soup That Tastes Like It Took All Day
Substitutions and Variations
Out of something? This soup is pretty forgiving.
| Swap This | For This | Good to Know |
|---|---|---|
| Ground beef | Ground turkey or chicken | Add an extra tablespoon of oil since it’s leaner |
| Pork Italian sausage | Turkey or chicken Italian sausage | Lighter, still well seasoned |
| Lasagna noodles | Mafaldine, campanelle, or bowtie pasta | Mafaldine looks like tiny lasagna noodles |
| Chicken broth | Beef broth | Deeper, richer flavor |
| Crushed tomatoes | 1 jar (24 oz) marinara | Skip the Italian seasoning and add 1 extra cup of broth |
| Ricotta | Small-curd cottage cheese | Blend it smooth for a ricotta-like feel |
| Heavy cream | Half-and-half, or leave it out | Lighter but still cozy |
| Baby spinach | Chopped kale | Add it 5 minutes earlier so it softens |
Fun Variations to Try
- Extra spicy: Use hot Italian sausage and bump the red pepper flakes up to 1 teaspoon.
- Veggie loaded: Cook diced zucchini, mushrooms, or bell pepper along with the onion.
- Slow cooker: Brown the meat and onion first, then add everything except the noodles, cream, and spinach. Cook on low for 6 to 7 hours, and boil the noodles separately so they don’t turn to mush.
Easy Ingredient Swaps for Different Diets
- Gluten-free: Use gluten-free lasagna noodles and start checking them a few minutes early, since they soften fast. Double check your broth and sausage labels too.
- Low carb or keto friendly: Skip the noodles. Stir in zucchini ribbons during the last 3 minutes or add an extra handful of spinach.
- Lighter version: Go with turkey and turkey sausage, use part-skim mozzarella, and leave out the cream.
- Dairy-free: Skip the cream and the cheesy topping. Finish each bowl with a drizzle of good olive oil and fresh basil, or use a dairy-free ricotta.
Make-Ahead Tips
This soup is a meal prep dream as long as you follow one rule: the noodles always go in fresh.
- Make the soup base (Steps 1 to 4) up to 3 days ahead and keep it in the fridge.
- When dinnertime hits, bring it to a boil and cook the noodles right in the pot. You’re eating in about 15 minutes.
- Mix the ricotta topping up to 2 days ahead and keep it covered in the fridge.
Little Ways to Save Time
- Chop the onion while the meat browns.
- Mix the topping while the noodles simmer.
- Grab a jar of pre-minced garlic. Zero shame in that.
Leftovers and Storage
Fair warning: leftover lasagna soup gets thick overnight. The noodles keep soaking up broth in the fridge, so day two looks more like a saucy pasta bake.
Silas actually prefers it that way. If you want it soupy again, stir in a splash of broth while reheating.
- Fridge: Store in an airtight container for 3 to 4 days. Keep the ricotta topping in its own container.
- Freezer: Freeze the soup base without noodles for up to 3 months. Soup with noodles can be frozen, but they’ll come out pretty soft.
- Reheating: Warm it on the stove over medium-low, adding 1/2 cup of broth or water at a time. In the microwave, heat in 1-minute bursts and stir in between.
Nutrition Snapshot
Here’s a rough look at one bowl (about 1 1/2 cups with the ricotta topping).
| Nutrient | Per Serving |
|---|---|
| Calories | About 540 |
| Protein | 33 g |
| Carbohydrates | 32 g |
| Fiber | 3 g |
| Fat | 29 g |
| Sodium | About 1,050 mg |
These are estimates. Your numbers will shift with the sausage brand, the beef blend, and how generous you get with the cheese (no judgment here).
With over 30 grams of protein per bowl, this is a high-protein soup that actually keeps you full until morning.
What to Serve With Lasagna Soup
- Garlic bread or warm focaccia for dunking (non-negotiable in our house)
- A crisp Caesar salad or arugula with lemon and olive oil
- Roasted broccoli with a sprinkle of Parmesan
- A glass of Chianti, or sparkling water with a squeeze of lemon
Lasagna Soup FAQs for 2026
1. Can you freeze lasagna soup?
Yes. For the best texture, freeze it without the noodles for up to 3 months. Reheat the base and cook fresh noodles right in it.
2. Why did my lasagna soup get so thick?
The noodles absorb broth as the soup sits. Stir in broth or water a little at a time while reheating until it looks soupy again.
3. Do I have to drain the fat from the meat?
Not all of it. Leave about a tablespoon for flavor and spoon off the rest so the soup doesn’t taste greasy.
4. Can I use regular pasta instead of lasagna noodles?
Absolutely. Mafaldine, campanelle, and bowties all work well. Follow the package cook time and start tasting a couple of minutes early.
5. What kind of sausage is best for lasagna soup?
Mild Italian sausage keeps it family-friendly, while hot Italian sausage adds a nice kick. Bulk sausage (no casings) saves you a step.
6. How many servings does this recipe make?
About 8 bowls of roughly 1 1/2 cups each. It halves easily for smaller households.
Wrapping Up
This soup has saved more of our weeknights than I can count. It tastes like a slow Sunday dinner without stealing your whole Sunday.
So grab a box of lasagna noodles on your next grocery run and give it a try this week. Your future cozy self will thank you.
Once you make it, come back and tell me how it went in the comments. Did you go mild or spicy? Did someone sneak a third bowl too? Any questions, drop them below. I read every single one.