If you love lasagna but don’t always have the time or patience to layer everything perfectly, this lasagna soup is going to be your new go-to comfort meal. It’s hearty, cheesy, and tastes just like classic lasagna, only easier and faster. I make this when I’m craving all the lasagna flavors but want dinner ready in under an hour.

Why You’ll Love This Lasagna Soup Recipe

• All the flavor of traditional lasagna but way less effort.
• Perfect for chilly evenings or when you just want something that feels like a warm hug in a bowl.
• It reheats beautifully, making it great for leftovers or meal prep.

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Ingredients

• 10 lasagna noodles broken into pieces
• 234g cottage cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup freshly grated parmesan cheese
• 1/2 kg ground beef
• 7 beef sausages
• salt and pepper to taste
• 1  onion finely chopped
• 1 Tablespoon oil
• 3 cloves garlic minced
• 2 Tablespoons tomato paste
• 680g of marinara sauce
• 1/4 teaspoon cayenne
• 2 Tablespoons fresh parsley
• 1/2 teaspoon Dried oregano
• 7 cups chicken broth

How to Make Lasagna Soup

1. Brown the ground beef and sausage in a large pot over medium high heat, seasoning with salt and pepper as they cook. Once fully cooked, drain off the excess grease and transfer the meat out of the pot.
2. In the same pot, warm the olive oil over medium heat. Add the diced onion and cook for about five minutes, stirring occasionally, until softened. Stir in the minced garlic and cook for another one to two minutes until fragrant.
3. Mix in the tomato paste, marinara sauce, seasonings, and broth, then add the cooked meat back into the pot. Bring the mixture to a boil, then add the lasagna noodles broken into fourths. Lower the heat to medium low and simmer, stirring occasionally, until the noodles are tender.
4. In a small bowl, combine the mozzarella and Parmesan. Spoon the hot soup into bowls and top each serving with a dollop of the cheese mixture.

Tips and Tricks

• If you prefer a thicker soup, let it simmer a little longer so it reduces.
• You can swap the noodles for short pasta like rotini or bow-tie if that’s what you have.
• For extra creaminess, stir a splash of heavy cream into the soup before serving.
• This soup freezes well, just leave out the cheese mixture and add it fresh when reheating.

Other amazing soup recipe’s to try out

• Pastina Soup
• Sausage Lentil Soup
• Chicken Mushroom Soup
• Sausage And Potato Soup 
• Carrot Lentil Soup Recipe 
• Nacho Cheese Soup

Lasagna Soup

Recipe by BalancedHealthyMeals

0.0 from 0 votes

Course: Dinner, LunchDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

35

minutes

Ingredients

• 10 lasagna noodles broken into pieces

• 234g cottage cheese

• 1 cup shredded mozzarella cheese

• 1/2 cup freshly grated parmesan cheese

• 1/2 kg ground beef

• 7 beef sausages

• salt and pepper to taste

• 1  onion finely chopped

• 1 Tablespoon oil

• 3 cloves garlic minced

• 2 Tablespoons tomato paste

• 680g of marinara sauce

• 1/4 teaspoon cayenne

• 2 Tablespoons fresh parsley

• 1/2 teaspoon Dried oregano

• 7 cups chicken broth

Directions

• Brown the ground beef and sausage in a large pot over medium high heat, seasoning with salt and pepper as they cook. Once fully cooked, drain off the excess grease and transfer the meat out of the pot.
• In the same pot, warm the olive oil over medium heat. Add the diced onion and cook for about five minutes, stirring occasionally, until softened. Stir in the minced garlic and cook for another one to two minutes until fragrant.
• Mix in the tomato paste, marinara sauce, seasonings, and broth, then add the cooked meat back into the pot. Bring the mixture to a boil, then add the lasagna noodles broken into fourths. Lower the heat to medium low and simmer, stirring occasionally, until the noodles are tender.
• In a small bowl, combine the mozzarella and Parmesan. Spoon the hot soup into bowls and top each serving with a dollop of the cheese mixture.