Lasagna Soup
My husband raved about this soup after tasting it at a local deli. This is my version, which he says is very close. It is thick and satisfying, and alot easier to prepare than lasagna!
Total time
35 min
Servings
8
Calories
405.8
Category
Meat
Transform your favorite comfort food into a soul-warming bowl of Lasagna Soup. This easy, one-pot recipe delivers all the rich, savory flavors of classic lasagna—seasoned beef, Italian sausage, tender pasta, and a cheesy, creamy finish—without the layering or baking. Perfect for busy weeknights, this hearty soup comes together in just 35 minutes and feeds a crowd. Serve it with crusty garlic bread and a fresh salad for a complete meal that feels like a hug in a bowl.
Ingredients
Makes 8 servings
- 1 ground beef
- 1/2 bulk Italian sausage
- 1 onion
- 2 small shell pasta
- 1 water
- 3/4 parmesan cheese
- 3 small curd cottage cheese
- 3/4 garlic powder
- 1 diced tomato
- 1 fresh basil
Method
In large soup pot, brown beef& sausage with onion.
Drain.
Cook pasta according to package directions.
Add pasta to pot along with all remaining ingredients.
Heat through, stirring occasionally.
Serve with garlic bread& salad, if desired.
Cook's notes
- Use a large pot or Dutch oven to brown the meat evenly and avoid overcrowding.
- For extra depth, add a splash of red wine when browning the meat and let it reduce.
- Cook the pasta separately and add it to the soup just before serving to prevent it from absorbing too much broth and becoming mushy.
- If you prefer a thicker soup, mash some of the cooked pasta into the broth before serving.
- Garnish with fresh basil and extra Parmesan for a restaurant-quality finish.
Easy swaps
- Instead of ground beef, use ground turkey or chickenFor a lighter option, use ground turkey or chicken. Add a little olive oil if needed to prevent sticking.
- Instead of bulk Italian sausage, use ground pork or extra beef with Italian seasoningIf you can't find Italian sausage, use ground pork or beef and season with fennel seeds, oregano, and red pepper flakes.
- Instead of small shell pasta, use broken lasagna noodles, rotini, or ditaliniAny small pasta works. Broken lasagna sheets give a more authentic lasagna feel.
- Instead of small curd cottage cheese, use ricotta cheese or cream cheeseRicotta is the classic lasagna cheese. Cream cheese will make the soup extra creamy.
- Instead of diced tomato, use crushed tomatoes or tomato sauceCrushed tomatoes will make the soup thicker and richer; tomato sauce makes it smoother.
- Instead of fresh basil, use dried basil (1 teaspoon) or Italian parsleyIf using dried basil, add it with the other seasonings so it rehydrates.
Frequently asked
Can I make this lasagna soup in a slow cooker?
Yes! Brown the meat and onion first, then transfer to a slow cooker with all ingredients except pasta and cheese. Cook on low for 6-8 hours or high for 3-4 hours. Add cooked pasta and cheese in the last 30 minutes.
How can I make this soup gluten-free?
Use gluten-free pasta (like brown rice or chickpea pasta) and ensure your sausage and canned tomatoes are certified gluten-free. The rest of the ingredients are naturally gluten-free.
Can I use fresh tomatoes instead of canned?
Absolutely. Use about 2 cups of diced fresh tomatoes (peeled if desired) and simmer a bit longer to release their juices. You may need to add extra broth or water.
What can I use instead of cottage cheese?
Ricotta is the closest substitute. For a dairy-free option, use blended silken tofu or a dollop of dairy-free cream cheese.
How do I prevent the pasta from getting too soft?
Cook the pasta until al dente, then add it to the soup just before serving. If storing leftovers, keep pasta separate and add when reheating.
