This lasagna soup began as a weeknight rescue and quickly became our family comfort favorite. I first put the elements together on a rainy evening when I wanted the layered flavors of a classic lasagna but without the time it takes to assemble and bake. The result was everything I hoped for warm tomato broth steeped with Italian herbs, tender broken lasagna noodles, browned meat for depth, and a creamy dollop of cheese that melts into each spoonful. It smells like Sunday dinner and delivers the same satisfaction in a fraction of the time.

What makes this dish special is the contrast of textures and temperatures. The broth is rich and slightly spiced, the noodles provide the toothsome bite I love, and the cold cheese mixture becomes creamy ribbons as it meets the hot soup. I discovered that using a mix of ground beef and Italian sausage creates a savory backbone that carries the tomato and herb flavors beautifully. When friends come by, they ask for the recipe within minutes of tasting it because it hits that nostalgic, cozy spot everyone appreciates.

Ingredients

• Lean ground beef and Italian sausage: Combining 1/2 pound of each yields a robust, savory base. Buy 85 to 90 percent lean beef for good browning and choose fresh Italian sausage, sweet or mild, depending on your heat preference. Removing casings from sausage if necessary keeps the texture even.
• Onion and garlic: One yellow onion finely chopped and three cloves of minced garlic build the aromatic foundation. Look for firm onions with dry skins and use fresh garlic for the brightest flavor.
• Tomato paste and marinara: Two tablespoons of concentrated tomato paste deepen color and umami while 24 ounces of marinara or a homemade marinara provides body and tomato brightness. Use a brand you trust or a homemade sauce seasoned to your liking.
• Herbs and seasoning: A pinch of red pepper flakes, two tablespoons fresh parsley, 1/2 teaspoon dried oregano, and 1 teaspoon dried basil bring classic Italian seasoning. Season with salt and freshly ground black pepper to taste during cooking.
• Broth and noodles: Seven cups low sodium chicken or vegetable broth keeps the soup balanced. Nine lasagna noodles broken into pieces mimic the familiar pasta texture of traditional lasagna while allowing it to cook in the broth.
• Greens and cheeses: Two cups fresh spinach are optional for a green lift. For the cheese mixture combine about 10 ounces ricotta, 1 cup shredded mozzarella, and 1/2 cup freshly grated Parmesan for a creamy finish. Finish bowls with fresh basil leaves.

Instructions

Brown the meat:Heat a large heavy pot over medium-high heat and add the ground beef and Italian sausage. Break into pieces and cook until well browned and no longer pink, about 6 to 8 minutes. Season lightly with salt and several grinds of black pepper as the meat cooks to build seasoning. Drain any excess grease, then remove the meat to a bowl and set aside so the pot is ready to build the base.Sauté the aromatics:Return the pot to medium heat and add one tablespoon olive oil. Add the chopped onion and cook, stirring occasionally, until translucent and just beginning to color, about 5 minutes. Add the minced garlic and cook for 30 to 60 seconds until fragrant. Avoid burning the garlic, which will impart bitterness.Build the tomato base:Stir in two tablespoons tomato paste and cook for 1 to 2 minutes to caramelize the paste and develop its sweetness. Add the marinara sauce, red pepper flakes, parsley, oregano, and dried basil. Stir to combine, then pour in seven cups low sodium broth. Return the browned meat to the pot and bring the mixture to a boil over medium-high heat.Cook the noodles and greens:Once boiling, add nine lasagna noodles broken into quarters. Reduce heat to medium-low and simmer, stirring occasionally to prevent sticking, until the noodles are tender, about 10 to 12 minutes. If using spinach, stir it in during the last minute so it wilts but retains color. Taste and adjust seasoning with salt and pepper.Make the cheese mixture:In a small bowl combine 10 ounces ricotta cheese with 1 cup shredded mozzarella and 1/2 cup grated Parmesan. Stir until evenly mixed. Keep chilled until serving so it holds its shape when dolloped into hot bowls.Serve and garnish:Ladle the hot soup into bowls and place a generous spoonful of the cheese mixture on top. The heat will gently melt the cheese creating ribbons of creamy texture. Finish with torn fresh basil leaves and an extra sprinkle of grated Parmesan if desired.

Storage Tips

To store, cool the soup to room temperature then transfer to airtight containers and refrigerate for up to four days. For freezing, omit the ricotta dollop and basil, then portion into freezer safe containers and label with the date. Thaw overnight in the refrigerator and reheat gently on the stove over low heat with an extra 1/2 cup of broth per quart to refresh consistency. If the noodles absorb too much liquid, stirring in a splash of water or broth while reheating will restore the desired texture.

Ingredient Substitutions

If you prefer a lighter version, substitute ground turkey or lean pork for the meat and opt for a low fat ricotta or cottage cheese in the topping. For a vegetarian adaptation, skip the meat and add a can of cannellini beans for protein and a cup of mushrooms for savory depth. Gluten free lasagna noodles work well in place of regular noodles but watch cooking time carefully as they may become tender faster. You can also use jarred marinara infused with roasted garlic for an extra layer of flavor.

Serving Suggestions

Serve bowls with a simple green salad and a crusty loaf to mop up broth. A crisp Caesar or arugula salad dressed with lemon complements the soup s richness. For a heartier meal, add roasted vegetables on the side or a plate of garlic toasted baguette slices. Garnish each serving with extra grated Parmesan and torn basil leaves to add brightness and a finished look perfect for guests.

Cultural Background

This dish is an Italian American adaptation inspired by the classic layered pasta casserole. It takes the components of the traditional dish and reimagines them into a bowl for a faster, more approachable family meal. Lasagna layers have been a part of Italian home cooking for centuries and turning layered dishes into brothy versions is a practical innovation that keeps the comforting flavors while making preparation simpler for modern kitchens.

Seasonal Adaptations

In summer use ripe tomatoes or a lighter marinara and fold in fresh seasonal greens like chard or basil chiffonade. In winter, enrich the broth with roasted red peppers or add a splash of red wine when building the base for deeper flavor. Holiday gatherings welcome the addition of Italian fennel sausage for a festive twist and a handful of roasted winter squash for a sweet counterpoint to the tomato base.

Meal Prep Tips

For efficient meal prep, brown the meat and prepare the sauce up to two days ahead and store separately in the refrigerator. When ready to cook, heat the sauce, add broth and noodles for a quick finish. Portion out the cheese topping into small containers so everyone can add their own dollop. Use freezer safe bags for leftover portions and add dried oregano to containers to retain aroma. Labeling portions with reheating instructions helps speed weeknight service.

Success Stories

Friends who normally avoid tomato based dishes have been converted by this soup. One reader wrote that it warmed her new neighbor who had just moved in and was feeling homesick. Another family made it for their first dinner following a baby s arrival and said the ease and comfort it offered felt like a warm hug. These little moments remind me why I keep this on rotation during cooler months.

This lasagna soup is an invitation to make comforting food with joy and minimal fuss. Gather around bowls, pass the basil, and enjoy the familiar flavors that bring people together.