Italian Lasagna Soup

The first time I made this soup, it was snowing sideways and my cousin had just announced she was moving across the country. We needed something that felt like a hug in a bowl, something we could linger over without spending hours at the stove.

My neighbor smelled it simmering through the open window and actually knocked on my door to ask what I was making. Now every time she catches the scent of tomato and basil, she sends me a text asking if it is soup night.

Ingredients

• Ground beef or Italian sausage: I learned the hard way that Italian sausage adds an extra layer of flavor that plain beef cannot match, but either works beautifully
• Yellow onion, carrot, celery: This classic trio builds the savory foundation that makes the broth taste like it simmered all day
• Garlic: Fresh minced garlic makes all the difference here, add it right before the tomatoes so it does not burn
• Crushed and diced tomatoes: Using both creates the perfect texture, crushed for body and diced for those satisfying tomato bites throughout
• Tomato paste: Do not skip this, it concentrates the tomato flavor and gives the broth that gorgeous rich color
• Low-sodium broth: Starting with low-sodium lets you control the salt level since the tomatoes and cheese add plenty of seasoning
• Lasagna noodles: Breaking them into uneven pieces creates those satisfying varied textures that make every spoonful interesting
• Ricotta cheese mixture: This creamy topping is what transforms the soup from good to absolutely unforgettable
• Dried oregano and basil: These dried herbs actually work better than fresh in the long simmer, holding up beautifully to the heat
• Red pepper flakes: Just a pinch adds warmth without making it spicy, but leave it out if you prefer pure comfort

Instructions

Brown the meat:

Heat the olive oil in your largest pot over medium heat, add the ground meat, and break it apart with your spoon as it cooks until it is beautifully browned all the way through

Build the flavor base:

Add the onion, carrot, and celery to the pot and let them soften for about five minutes until they smell amazing, then stir in the garlic for just one minute until fragrant

Add the tomatoes and seasonings:

Stir in the tomato paste and let it cook for a minute, then pour in both cans of tomatoes with their juices, the broth, oregano, basil, red pepper flakes, and seasonings

Simmer the soup:

Bring everything to a boil, add the broken lasagna pieces, then reduce heat and let it simmer uncovered for 12 to 15 minutes, stirring occasionally so the noodles do not stick to the bottom

Make the cheese dollop:

While the soup bubbles away, mix the ricotta, mozzarella, Parmesan, fresh basil, parsley, and a pinch of salt and pepper in a small bowl until combined

Serve and enjoy:

Taste the soup and adjust the seasonings if needed, then ladle into bowls and top each serving with a generous scoop of that incredible cheese mixture

Save

Last winter my sister came over feeling completely defeated by a terrible week at work. She took one spoonful, closed her eyes, and actually smiled for the first time in days. Sometimes food really is medicine.

Make It Your Own

I have made countless variations of this soup depending on what is in my pantry. Ground turkey works beautifully for a lighter version, and sometimes I throw in a handful of spinach during the last few minutes of cooking for extra nutrition.

The Bread Situation

You absolutely need something to dunk in this soup. A crusty sourdough or garlic bread transforms this from dinner into an experience. I learned this after serving it once without bread and watching everyone look disappointed.

Leftover Magic

This soup somehow tastes even better the next day, though the noodles will soak up more broth. Just add a splash of water or extra broth when reheating and you are good to go.

• Store the cheese mixture separately so it stays fresh
• The soup keeps beautifully in the freezer for up to three months
• Reheat gently over medium-low heat to prevent the dairy from separating

Save

Whether it is snowing outside or just a Tuesday that needs saving, this soup has never let me down.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, you can prepare the soup base up to 2 days in advance. Store it separately from the cheese mixture and reheat gently on the stovetetop. Add a splash of broth if it thickens too much during storage.

→ What pasta works best if I don't have lasagna noodles?

Penne, rigatoni, or rotini pasta make excellent substitutes. These shapes hold up well in soup and capture the flavorful broth in their ridges and tubes.

→ Can I freeze this soup?

Freeze the soup base without pasta for up to 3 months. The pasta tends to become mushy when frozen and reheated. Add fresh pasta when reheating and cook until al dente.

→ How do I make a vegetarian version?

Replace the ground meat with plant-based crumbles or add extra vegetables like zucchini, bell peppers, and mushrooms. Use vegetable broth instead of chicken or beef broth.

→ What's the best way to serve this soup?

Serve piping hot in deep bowls with a generous dollop of the cheese mixture. Pair with crusty Italian bread or garlic bread for dipping. Extra fresh basil and Parmesan make lovely garnishes.

→ Can I use cottage cheese instead of ricotta?

While ricotta provides the traditional flavor and texture, you can substitute cottage cheese for a similar creamy element. Blend it slightly first for a smoother consistency.