Lasagna Soup – Cozy Italian Comfort Food in a Bowl

Everything you love about classic lasagna — rich tomato sauce, tender pasta, savory Italian sausage and beef, and a creamy cheese topping — comes together in this cozy, spoonable version. Lasagna Soup takes all those familiar layers and turns them into one hearty pot, skipping the layering and baking while keeping every bit of the comforting flavor. It’s finished with a dollop of a ricotta-mozzarella-parmesan mixture on top, so every spoonful still gets that signature cheesy pull.

This recipe makes 6 servings and comes together in under an hour, making it a great option for a chilly night when you want something warm, filling, and a little indulgent without the effort of building an actual lasagna.

Why You’ll Love This Recipe

• All the flavor of lasagna, none of the layering — everything cooks together in one pot
• Rich, comforting tomato base — built from crushed tomatoes, tomato sauce, and tomato paste for deep flavor
• Creamy cheese topping — a ricotta, mozzarella, and parmesan blend adds that classic lasagna finish
• Great for meal prep — reheats well, though the pasta will continue to soften slightly
• Feeds a crowd — 6 hearty servings, perfect for family dinners

Ingredients You’ll Need

• 2 Tablespoons olive oil
• 1 medium-sized yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced (1 heaping Tablespoon)
• 1/2 lb (226 g) sweet Italian sausage
• 1/2 lb (226 g) 90% lean ground beef
• 5 1/2 cups low sodium chicken broth
• 14.5 oz (411 g) crushed tomatoes
• 8 oz (226 g) tomato sauce
• 4 Tablespoons tomato paste
• 1 Tablespoon granulated sugar
• 1 1/2 teaspoons Italian seasoning
• 1 teaspoon dried basil
• 1 teaspoon salt, plus additional to taste, as needed
• 3/4 teaspoon ground black pepper, plus additional to taste, as needed
• 1/4 teaspoon crushed red pepper, optional
• 2 1/2 cups (140 g) / 5 oz dry Mafalda noodles
• 2 cups (35 g) chopped fresh spinach

Cheese Topping

• 1 cup (113 g) shredded mozzarella cheese
• 8 oz (226 g) whole milk ricotta cheese
• 1/3 cup (40 g) grated parmesan (or parmesan romano) cheese
• 2 oz (55 g) cream cheese, softened, optional
• 1 Tablespoon finely chopped parsley, plus additional for garnish, if desired

How to Make Lasagna Soup

Step 1: Sauté the onion and garlic.
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and cook until softened and translucent, then stir in the garlic and cook for about 30 seconds, just until fragrant.

Step 2: Brown the meat.
Add the Italian sausage and ground beef to the pot, crumbling both as they cook, until fully browned. There’s no need to drain the grease here, as it adds flavor to the base of the soup.

Step 3: Build the soup base.
Stir in the chicken broth, crushed tomatoes, tomato sauce, tomato paste, sugar, Italian seasoning, basil, salt, pepper, and crushed red pepper if using. Stir everything together well to combine.

Step 4: Cook the pasta directly in the soup.
Bring the mixture to a boil, stirring occasionally, then add the Mafalda noodles. Cook for about 10 minutes, or until the noodles are tender.

Step 5: Simmer.
Reduce the heat to a gentle simmer and let the soup cook for another 15 minutes. This is a good window of time to prepare the cheese topping while the soup continues to develop flavor.

Step 6: Add the spinach.
Stir in the chopped spinach and cook just until wilted.

Step 7: Make the cheese topping.
While the soup simmers, stir together the mozzarella, ricotta, parmesan, and cream cheese along with the parsley until well combined.

Step 8: Serve.
Ladle the soup into bowls and top each serving with a generous dollop of the cheese mixture before serving.

Recipe Details

• Prep time: 15 minutes
• Cook time: 30 minutes
• Servings: 6

Equipment Needed

• Dutch oven

Tips for the Best Results

• Don’t drain the meat. The rendered fat from the sausage and beef adds richness to the broth rather than making it greasy.
• Cook the pasta directly in the soup for convenience. Just keep in mind that noodles will continue to absorb liquid over time, so leftovers may need extra broth when reheated.
• Let the cheese topping soften slightly before mixing. This makes it easier to stir together into a smooth, spreadable dollop.
• Add spinach at the very end. This keeps it vibrant and tender rather than overcooked and mushy.
• Adjust seasoning to taste. A bit of extra salt, pepper, or crushed red pepper can be added at the end depending on your preference.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 3–4 days, keeping in mind the pasta will continue to soak up liquid and soften over time. Reheat gently on the stovetop or in the microwave, adding extra chicken broth as needed to loosen the soup back up. For best texture, you can also store the pasta separately and add it in fresh when reheating.

Final Thoughts

Lasagna Soup delivers everything comforting about a classic lasagna — rich tomato flavor, tender pasta, and a creamy cheese finish — without the layering and baking. It’s a cozy, one-pot meal that’s perfect for feeding a family on a chilly night, with a cheesy dollop in every bowl that makes it feel just as indulgent as the original.