Stovetop Lasagna Soup Recipe

There are certain recipes that become part of your family’s story, the ones that get requested on rainy days, after a long week, or simply when a craving for pure comfort strikes. For us, this Stovetop Lasagna Soup has officially entered that legendary hall of fame. I first made it on a Tuesday night when the thought of layering a traditional lasagna felt like climbing a mountain. I wanted all the rich, savory, cheesy goodness without the fuss and the hours of baking. Skepticism was high in my household—soup that tastes like lasagna? My husband raised an eyebrow, and the kids were wary. But from the moment the aroma of simmering garlic, herbs, and rich tomato broth began to fill the kitchen, attitudes started to change. The first spoonful was a revelation. It was everything we loved: hearty meat sauce, tender pasta, and a creamy, decadent swirl of ricotta cheese, all in one glorious, easy-to-eat bowl. The kids, who often pick at their food, devoured it, even asking for seconds. It has since become our go-to “we need a win” dinner, a recipe that guarantees clean plates and happy faces every single time. It’s the culinary equivalent of a warm hug, and I’m so excited to share it with you.

What Exactly is Stovetop Lasagna Soup?

Before we dive into the pot, let’s talk about what makes this recipe so magical. Stovetop Lasagna Soup is the deconstructed, simplified, and arguably more comforting cousin of the classic baked casserole. It takes all the essential elements you know and love—a savory meat sauce, tender pasta sheets, and a trio of iconic cheeses—and transforms them into a hearty, slurp-able soup.

The genius lies in its efficiency. Instead of the meticulous layering and long baking time, everything simmers together in one pot on the stove. The lasagna noodles are broken into bite-sized pieces and cooked directly in the flavorful, tomato-based broth. This not only saves time and dishes but also allows the pasta to absorb all the wonderful flavors as it cooks. The final touch is a creamy dollop of a ricotta mixture, which melts into the hot soup, creating pockets of creamy, cheesy delight that mimic the layers of a traditional lasagna. It’s a brilliant culinary shortcut that delivers maximum flavor with minimum effort.

Why This One-Pot Recipe Will Become Your New Favorite

If you’re not already convinced, here are a few more reasons why this Stovetop Lasagna Soup recipe will earn a permanent spot in your dinner rotation:

• One-Pot Wonder: The entire meal, from browning the meat to simmering the soup, happens in a single Dutch oven or large pot. This means drastically less cleanup, which is a major victory on any busy weeknight.
• Weeknight Fast: From start to finish, you can have this deeply satisfying meal on the table in under an hour. It delivers the slow-simmered taste of a weekend project in a fraction of the time.
• Incredibly Flavorful: By building flavors in layers within the same pot—sautéing the aromatics, browning the meat, and simmering the broth—you create a soup with incredible depth and richness.
• Fully Customizable: This recipe is a fantastic template. You can easily swap proteins, add vegetables, adjust the spice level, or change up the cheeses to suit your family’s preferences or what you have on hand.
• Comfort in a Bowl: It’s the ultimate comfort food. Hearty, warm, and cheesy, it’s perfect for chilly evenings, rainy days, or any time you need a meal that feels both nourishing and indulgent.

The Anatomy of Perfect Lasagna Soup: A Deep Dive into the Ingredients

The beauty of this recipe lies in its simple, high-quality ingredients. Each one plays a crucial role in recreating the classic lasagna experience. Here’s a breakdown of what you’ll need and why it matters.

• The Protein Foundation: I use a combination of lean ground beef and Italian sausage. The beef provides a classic, hearty base, while the Italian sausage (I prefer mild, but hot works great for a kick) introduces a wonderful depth of flavor with its built-in fennel and spices. This duo is the secret to a truly savory meat sauce.
• The Aromatic Base: Yellow onion and garlic are non-negotiable. They form the foundational flavor layer of the soup. Sautéing them until soft and fragrant releases their sweetness and creates the aromatic backbone upon which the rest of the soup is built.
• The Seasoning Powerhouses: A blend of dried oregano, dried basil, and a pinch of red pepper flakes evokes the quintessential Italian-American flavor profile. A bay leaf adds a subtle, almost floral background note that deepens the overall complexity of the broth. Don’t forget salt and black pepper to taste at every stage.
• The Tomato Trio: We use three forms of tomato for ultimate flavor and texture. Tomato paste provides a concentrated, umami-rich depth. Crushed tomatoes form the main body of the soup, offering a smooth yet slightly textured consistency. Diced tomatoes (I prefer fire-roasted for an extra smoky layer) add chunkiness and a fresh tomato bite.
• The Liquid Gold: Chicken or beef broth is the primary liquid. Beef broth will lend a richer, deeper flavor that complements the ground beef, while chicken broth is a bit lighter but still delicious. Use a good quality low-sodium broth so you can control the final saltiness of the soup.
• The Star of the Show: The Pasta: We use traditional lasagna noodles, broken into irregular, bite-sized pieces. You can do this by hand before you start cooking. Cooking the noodles directly in the broth is key—they release starch, which naturally thickens the soup, and they soak up every bit of the delicious sauce.
• The Cheesy Finish: This is a three-cheese affair. The topping is a creamy blend of whole milk ricotta cheese and freshly grated Parmesan cheese, seasoned with a little salt, pepper, and fresh parsley. This mixture is dolloped on top of the finished soup. We then finish with a generous sprinkle of shredded mozzarella cheese, which melts beautifully into the hot soup, creating those irresistible cheesy pulls.

Stovetop Lasagna Soup Recipe

Yields: 8 servings
Prep time: 15 minutes
Cook time: 35 minutes

Ingredients

For the Soup:

• 1 tbsp olive oil
• 1 lb lean ground beef (90/10)
• 1 lb mild or hot Italian sausage, casings removed
• 1 large yellow onion, finely chopped
• 4-5 cloves garlic, minced
• 2 tsp dried oregano
• 1 tsp dried basil
• ½ tsp red pepper flakes (or more, to taste)
• ½ cup dry red wine (like Merlot or Cabernet Sauvignon), optional
• ¼ cup tomato paste
• 28 oz can crushed tomatoes
• 15 oz can fire-roasted diced tomatoes, undrained
• 8 cups (64 oz) low-sodium beef or chicken broth
• 1 bay leaf
• 10-12 lasagna noodles, broken into 1-2 inch pieces
• Salt and freshly ground black pepper, to taste
• ½ cup heavy cream (optional, for a richer soup)
• ¼ cup chopped fresh parsley, for garnish

For the Ricotta Topping:

• 15 oz whole milk ricotta cheese
• ½ cup freshly grated Parmesan cheese
• 2 tbsp chopped fresh parsley or basil
• Salt and black pepper to taste
• 1 ½ cups shredded low-moisture mozzarella cheese, for topping

Instructions

1. Brown the Meats: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and Italian sausage. Use a wooden spoon or spatula to break the meat apart into small crumbles. Cook for 7-10 minutes, or until the meat is browned and cooked through. Drain off all but 2 tablespoons of the excess grease from the pot.
2. Sauté the Aromatics: Add the chopped yellow onion to the pot with the meat. Sauté for 5-7 minutes, stirring occasionally, until the onion has softened and become translucent. Add the minced garlic, dried oregano, dried basil, and red pepper flakes. Cook for another minute until the garlic is fragrant, being careful not to burn it.
3. Deglaze and Deepen Flavor: If using, pour in the red wine to deglaze the pot. Use your spoon to scrape up any browned bits stuck to the bottom of the pot—this is where a ton of flavor is. Let the wine simmer and reduce by about half, which should take 2-3 minutes. Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly. This step deepens the tomato flavor significantly.
4. Build the Soup Base: Pour in the crushed tomatoes, diced tomatoes (with their juices), and the beef broth. Add the bay leaf and stir everything together to combine. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for at least 15-20 minutes to allow the flavors to meld together.
5. Cook the Pasta: Remove the bay leaf from the soup. Increase the heat to medium and bring the soup to a gentle boil. Add the broken lasagna noodles directly to the pot. Stir well to prevent them from sticking together. Cook for 10-12 minutes, or until the noodles are al dente (tender with a slight bite). The pasta will release starch as it cooks, which will help to thicken the soup. If you prefer a richer, creamier soup, stir in the optional heavy cream during the last 2 minutes of cooking.
6. Prepare the Cheesy Topping: While the pasta is cooking, prepare the ricotta mixture. In a medium bowl, combine the whole milk ricotta cheese, grated Parmesan cheese, and chopped fresh parsley. Season with a pinch of salt and pepper. Stir until well combined.
7. Season and Serve: Taste the soup and season generously with salt and black pepper as needed. Ladle the hot soup into individual bowls. Top each serving with a generous dollop of the ricotta mixture, a sprinkle of shredded mozzarella cheese, and a garnish of extra fresh parsley. The heat from the soup will melt the cheeses, creating a wonderfully creamy and decadent finish.

Nutrition Facts

• Servings: 8
• Calories per serving: Approximately 650-750 kcal (This is an estimate and can vary based on specific ingredients used, such as the fat content of the meat and the optional addition of heavy cream).

Preparation Time

• Total Time: 50 minutes
• Prep Time: 15 minutes
• Cook Time: 35 minutes

How to Serve Lasagna Soup for the Full Experience

Serving this soup is half the fun. You want to present it in a way that highlights all its delicious components.

• The Classic Presentation:
  • Ladle the soup into wide, shallow bowls to give all the toppings plenty of surface area.
  • Add a large, generous dollop of the seasoned ricotta mixture right in the center of the bowl. Don’t stir it in beforehand; let the diner do that to create creamy ribbons throughout the soup.
  • Sprinkle a handful of shredded mozzarella cheese over the entire surface.
  • Finish with a final flourish of finely chopped fresh parsley or basil and an extra crack of black pepper.
• Perfect Pairings to Complete the Meal:
  • Garlic Bread: A non-negotiable side! Crusty garlic bread or warm breadsticks are essential for dipping into the rich broth and sopping up every last drop.
  • Simple Italian Salad: A crisp green salad with a simple vinaigrette provides a fresh, acidic contrast to the richness of the soup. Think romaine lettuce, cherry tomatoes, red onion, and a light Italian dressing.
  • Caesar Salad: The creamy, tangy flavors of a classic Caesar salad also pair wonderfully with the tomato-based soup.
  • A Glass of Wine: For the adults, a glass of the same red wine you used in the soup (like a Merlot or Chianti) is the perfect beverage to round out the meal.

5 Additional Tips for Flawless Lasagna Soup

1. Don’t Overcook the Pasta: This is the most crucial tip. The noodles will continue to soften in the hot broth even after you’ve turned off the heat. Cook them until they are just al dente. If you plan on having leftovers, the pasta will become very soft upon reheating. For the best texture, you can even cook the noodles separately and add them to each individual bowl as you serve.
2. Control the Thickness: The soup will naturally thicken as the pasta releases its starches. If you find it’s getting too thick for your liking, simply stir in a bit more beef broth until it reaches your desired consistency. Conversely, if you want it thicker, let it simmer uncovered for a few extra minutes to allow some liquid to evaporate.
3. Brown Your Meat Properly: Don’t rush the first step. Getting a good, deep brown crust on your ground beef and sausage is essential for developing flavor. This process, known as the Maillard reaction, creates a complex, savory depth that you can’t get from simply steaming the meat. Drain the excess fat to prevent the soup from being greasy.
4. Use Full-Fat Cheeses: This is a comfort food, not a diet food. For the best flavor and texture, use whole milk ricotta and low-moisture, whole milk mozzarella. Part-skim versions can sometimes have a grainier texture and won’t melt as luxuriously. Freshly grating your Parmesan cheese also makes a world of difference in flavor compared to the pre-shredded kind.
5. Let It Rest for a Moment: After you turn off the heat, let the soup sit in the pot, covered, for about 5 minutes before ladling it into bowls. This brief resting period allows the flavors to settle and meld together even more, and it thickens the soup just slightly to the perfect consistency.

Frequently Asked Questions (FAQ)

1. Can I make this Lasagna Soup in a slow cooker or Instant Pot?
Absolutely!

• For a Slow Cooker: Brown the meat and sauté the onions and garlic on the stovetop as directed. Drain the fat and transfer the mixture to your slow cooker. Add all other ingredients except for the noodles, heavy cream, and cheese toppings. Cook on low for 6-8 hours or on high for 3-4 hours. About 30 minutes before serving, stir in the broken noodles and cook on high until tender. Stir in the optional cream at the end and serve with the cheese toppings.
• For an Instant Pot: Use the “Sauté” function to brown the meat and cook the onions and garlic in the pot. Deglaze with wine, then stir in the tomato paste. Turn off the sauté function. Add the broths and tomatoes. Add the broken noodles, but do not stir them in; gently press them down into the liquid. Lock the lid, set the vent to “Sealing,” and cook on high pressure for 5 minutes. Let the pressure naturally release for 5-10 minutes, then perform a quick release. Stir in the cream and serve with toppings.

2. My soup seems too thick (or too thin). How can I fix it?
This is an easy fix! The thickness is primarily determined by the ratio of liquid to pasta and how long it simmers.

• If it’s too thick: Simply stir in more beef broth, a splash at a time, until it reaches the consistency you like. Remember that it will thicken more as it cools.
• If it’s too thin: You have two options. You can make a small slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stirring it into the simmering soup until it thickens. Alternatively, you can simply let the soup simmer uncovered for an extra 5-10 minutes to allow some of the liquid to evaporate and reduce down.

3. Do I have to use broken lasagna noodles? Can I use another type of pasta?
While broken lasagna noodles give it the most authentic feel, you can absolutely substitute them. The best alternatives are medium-sized pasta shapes that have plenty of nooks and crannies to hold the hearty sauce. Good options include:

• Mafalda (miniature lasagna ribbons)
• Campanelle
• Shells
• Rotini
• Penne
  This recipe will require about 12-16 oz of these smaller pasta shapes. Adjust cooking time according to the package directions.

4. Can I make this recipe vegetarian?
Yes, this soup is wonderfully adaptable for a vegetarian diet. To make it vegetarian:

• Swap the protein: Omit the ground beef and sausage. You can replace them with 16 oz of sliced cremini mushrooms, a cup of red lentils (added with the broth), or your favorite plant-based ground “meat” alternative. If using mushrooms, sauté them until they are well-browned and have released their liquid before adding the onions.
• Use vegetable broth: Substitute the beef or chicken broth with a high-quality, flavorful vegetable broth.
• Check your cheese: Ensure the Parmesan cheese you use is vegetarian, as traditional Parmesan is made with animal rennet.

5. How do I store and reheat leftovers for the best results?
Leftover lasagna soup is fantastic, but the pasta can get very soft. For optimal results:

• Storage: Store the soup in an airtight container in the refrigerator for up to 4 days. Store the ricotta topping separately.
• The Best Method: If you know you’ll have leftovers, it’s best to cook the lasagna noodles separately. Store the noodle-free soup base and the cooked noodles in separate containers. When you’re ready to eat, simply combine and reheat them on the stove or in the microwave.
• Standard Reheating: If you’ve already mixed the noodles in, you can reheat the soup gently on the stovetop over medium-low heat, stirring occasionally. You will likely need to add another splash of broth to thin it out, as the noodles will have absorbed a lot of the liquid overnight. Serve with fresh ricotta topping and mozzarella.