Classic Lasagna Soup

This no-fuss recipe is perfect for a chilly winter evening.

lasagna soup

CJ Younger

Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
9 cups

This classic lasagna soup recipe will warm you up this winter with a hearty combination of beef, Italian sausage, pasta, and chunky tomato sauce. A savory topping of cottage cheese, mozzarella, parmesan, and basil combine forces to make the ideal cold-weather meal. Customize this easy lasagna soup with crushed red pepper flakes for heat and a melty, cheesy topping starring mozzarella and Parmesan.

The base of this soup is a hearty mix of ground beef and Italian sausage. Brown the meat, onions, and garlic first to infuse the broth with rich flavor. But the true secret to achieving that classic lasagna flavor is your favorite jar of marinara sauce. It's an easy shortcut that adds that simmered-all-day taste. A cheesy topping is the perfect melty finish. All that's missing is the crispy edges!

We opted for mini lasagna pasta in our recipe but you can use your favorite pasta shape or even broken lasagna sheets. Simply break apart and add them as you would with any other pasta. Our recipe testers loved the nostalgic flavor of cottage cheese in the topping but you could easily swap in ricotta cheese if you're not a fan of the texture. If you can't find fresh basil, a sprinkle of dried basil or Italian seasoning makes a good substitute. Lightly crush it in your hand before adding to the topping to release the herb's oils and intensify the flavor. Serve the lasagna soup with crusty bread and a fresh green salad.


  • 8 oz. lean ground beef

  • 8 oz. bulk Italian sausage

  • 1 cup chopped onion

  • 5 clove cloves garlic, minced

  • 1 Tbsp. tomato paste

  • 32 ounces beef broth

  • 24 ounce jar of pasta sauce

  • ½  cup heavy cream

  • 1 tsp. dried oregano, crushed

  • 1 tsp. dried basil, crushed

  • ½ tsp. salt

  • ½  tsp. black pepper

  • ¼ tsp. crushed red pepper

  • 8 ounces dried mini lasagna or mafalda pasta

  • ¾ cup cottage or ricotta cheese

  • ¾ cup shredded mozzarella cheese

  • ¼ cup grated parmesan cheese

  • 2 tablespoons finely chopped fresh basil, plus more for garnish


  1. In a 4- to 5-quart Dutch oven cook the ground beef, Italian sausage, onion, and garlic over medium heat until browned. Stir in tomato paste and cook for 1 minute.

  2. Stir in the broth, pasta sauce, cream, oregano, basil, salt, pepper, and crushed red pepper. Bring to a boil and stir in the pasta. Reduce the heat and simmer for 10 to 12 minutes or until pasta is just tender.

    Test Kitchen Tip: Test your pasta often during cooking. It can become overcooked quickly in the broth. You want it to be al dente.

  3. Meanwhile, in a small bowl stir together the cottage cheese, mozzarella, Parmesan, and basil. Set it in the fridge until the lasagna soup is ready to eat.

  4. Ladle the lasagna soup into bowls and top each serving with a dollop of the cheese mixture, additional fresh basil, and a sprinkle of crushed red pepper flakes.

Test Kitchen Tip: Choose your favorite jarred pasta sauce for this lasagna soup recipe. It will work with smooth marinara as well as chunky red sauces. You can also use a spicy red sauce if you'd like more heat.

Nutrition Facts (per serving)

538 Calories
31g Fat
32g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 537.8
% Daily Value *
Total Fat 30.7g 39%
Saturated Fat 14.1g 71%
Cholesterol 100.4mg 33%
Sodium 1835mg 80%
Total Carbohydrate 32.3g 12%
Dietary Fiber 4g 14%
Total Sugars 10.5g
Protein 32.4g
Vitamin D 0.8mcg 4%
Vitamin C 6.3mg 31%
Calcium 293.4mg 23%
Iron 4.1mg 23%
Potassium 991.5mg 21%
Fatty acids, total trans 0.5g
Vitamin D 33IU
Alanine 1.5g
Arginine 1.7g
Ash 7.3g
Aspartic acid 2.4g
Caffeine 0mg
Carotene, alpha 1mcg
Choline, total 103.9mg
Copper, Cu 0.3mg
Cystine 0.3g
Energy 2248.9kJ
Fluoride, F 47.2mcg
Folate, total 68.4mcg
Glutamic acid 5.3g
Glycine 1.5g
Histidine 0.9g
Isoleucine 1.3g
Leucine 2.3g
Lysine 2.3g
Methionine 0.7g
Magnesium, Mg 69.8mg
Manganese, Mn 0.5mg
Niacin 11.4mg
Phosphorus, P 418mg
Pantothenic acid 0.8mg
Phenylalanine 1.2g
Phytosterols 7.7mg
Proline 2g
Retinol 155.6mcg
Selenium, Se 40.2mcg
Serine 1.3g
Starch 9.8g
Theobromine 0mg
Threonine 1.2g
Vitamin E (alpha-tocopherol) 3.8mg
Tryptophan 0.3g
Tyrosine 1g
Valine 1.5g
Vitamin A, IU 1481.3IU
Vitamin A, RAE 204.3mcg
Vitamin B-12 2mcg
Vitamin B-6 0.7mg
Vitamin K (phylloquinone) 29.4mcg
Water 404.2g
Zinc, Zn 5.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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