The BEST Lasagna Soup Recipe
A comforting and easy tomato soup with Italian sausage, lasagne sheets, and a dollop of creamy ricotta on top—the ultimate cozy recipe to warm up the winter!
If I had to choose a food to eat for the rest of my life, it would be soup, hands down. And this lasagna soup? It would be pretty high on my list of favorites.
Variations of this recipe have gone completely viral on TikTok, but I can attest that it’s worth the hype. And before any angry Italians come breaking down my door, I know this isn’t an authentic recipe. But is it doggone delicious? Absolutely.
What You’ll Need
To imitate lasgana, there are three main components to the soup; a tomato and meat base, broken lasagna noodles, and a ricotta mixture for topping. Here’s the full ingredient list:
- Olive oil.
- Yellow onion.
- Garlic.
- Italian sausage and ground beef. I used half and half for this recipe, but feel free to use more of whichever kind you prefer.
- Basil, parsley, oregano, and an Italian spice blend.
- Smoked paprika.
- Tony’s Creole Seasoning. Optional, but it really gives the soup that je ne sais quois.
- Red pepper flakes.
- Smoked paprika.
- Tomato paste.
- Marinara sauce.
- Chicken stock.
- Lasagna sheets.
- Heavy cream.
- Fresh basil.
- Ricotta cheese.
- Parmesan cheese.
- Fresh parsley.
How to Store Lasagna Soup
- In the fridge. The soup will last around 3 to 4 days when stored in an airtight container.
- In the freezer. It will last in the freezer for 3 to 6 months, but I highly recommend freezing the soup before you add the lasagna noodles—otherwise, the noodles will get mushy and have an odd texture when reheated.
I hope you give this recipe a try—be sure to tag me and comment any questions!
The BEST Lasagna Soup Recipe
Ingredients
For the soup
- 1 tablespoon olive oil
- ½ yellow onion minced
- 4-5 cloves garlic
- ½ pound Italian sausage
- ½ pound ground beef
- 1 teaspoon each of basil parsley, oregano, and Italian spices
- 1 teaspoon Tony's Creole Seasoning optional
- ½ teaspoon red pepper flakes
- ½ teaspoon smoked paprika
- 2 tablespoons tomato paste
- 24 ounces marinara sauce
- 32 ounces chicken stock
- ½ pound lasagna sheets broken into bite-sized pieces
- ½ cup heavy cream
- Fresh basil for serving (optional)
For the ricotta topping
- 1½ cups ricotta
- Heaping ½ cup grated parmesan
- ¼ cup fresh parsley finely chopped
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat and add the onion. Saute until translucent, around 5 minutes, then add the minced garlic and cook 1 minute more.
- Add the Italian sausage and ground beef and sear, breaking up the meat until browned and cooked through. Add the spices and tomato paste and stir for 1-2 more minutes, until the spices are fragrant and the tomato paste is incorporated.
- Pour in the marinara sauce and chicken stock and mix until well combined. Bring the mixture to a boil, then stir in the lasagna sheets. Reduce the heat to maintain a simmer and cook the pasta for around 10 minutes, until al dente. If the soup is too thick, add more chicken stock to achieve the desired consistency. Stir in the heavy cream and serve with the ricotta mixture and fresh basil, if using.
- For the topping, mix together the ricotta, parmesan, and parsley. Season to taste, then serve with the soup.
Amazing recipe!