This lasagna soup feels like a warm, familiar hug on a chilly evening. I first created this version on a weeknight when I wanted all the flavors of classic lasagna without the hours of assembly and baking. It came together quickly, filled the house with a tomato-and-herb aroma, and instantly became a favorite for nights when comfort food is non-negotiable. The texture balances a rich, meaty broth with tender broken lasagna noodles and a creamy, cheesy scoop on top that melts into ribbons with each ladle.

I discovered how forgiving this dish can be when I used pantry staples and a jar of good-quality marinara in one hurried winter week. The result was comforting and familiar, yet brightened by fresh basil and spinach when I had it on hand. Every family member cleaned their bowl and asked for seconds — the hallmark of a keeper. The soup is ideal for busy families, cooks who crave lasagna without the time commitment, or anyone who loves a robust, spoonable Italian-inspired dinner.

Ingredients

• Meat: 1/2 pound lean ground beef and 1/2 pound ground Italian sausage — look for 90/10 beef and a flavorful sausage brand (sweet or mild) to add depth; browning them well creates browned fond that flavors the broth.
• Aromatics & Oil: 1 yellow onion, chopped, 3 cloves garlic, minced, and 1 tablespoon olive oil — choose a firm onion and fresh garlic; sautéing until soft releases natural sweetness that balances the tomatoes.
• Tomato Elements: 2 tablespoons tomato paste and 24 ounces marinara sauce (or homemade) — tomato paste gives concentrated umami when toasted briefly; a good jarred marinara saves time without sacrificing flavor.
• Herbs & Seasoning: 1/4 teaspoon red pepper flakes, 2 tablespoons fresh parsley (or 2 teaspoons dried), 1/2 teaspoon dried oregano, 1 teaspoon dried basil, plus salt and freshly ground black pepper to taste — use fresh parsley if available for brightness.
• Broth & Pasta: 7 cups low-sodium chicken broth (or vegetable broth) and 9 lasagna noodles, broken into pieces — low-sodium allows you to control seasoning; break noodles into 3–4 pieces each so they cook evenly in the soup.
• Greens (optional): 2 cups fresh spinach — stirred in near the end for color and mild green flavor; baby spinach wilts instantly.
• Cheese Mixture: 10 ounces ricotta cheese (or cottage cheese), 1 cup shredded mozzarella, and 1/2 cup freshly grated Parmesan — combine for creamy spoonable dollops that mimic lasagna layers.
• Finishing: Fresh basil leaves for garnish — tear or chiffonade just before serving to preserve aroma.

Instructions

Brown the meats: Heat a large pot over medium-high heat. Add the ground beef and Italian sausage, seasoning lightly with salt and pepper as they brown. Cook until fully browned and caramelized in places, about 6–8 minutes. Drain excess grease, reserving the browned bits in the pot which will deepen the soup's flavor. Sauté aromatics: Lower heat to medium, add 1 tablespoon olive oil to the pot if needed. Sauté the chopped yellow onion for about 4–5 minutes until soft and translucent. Add minced garlic and cook another 1–2 minutes until fragrant but not browned, which can introduce bitterness. Build the tomato base: Stir in 2 tablespoons tomato paste and let it toast for 30–60 seconds to concentrate the flavor. Add the marinara sauce, dried herbs, red pepper flakes, and 7 cups low-sodium chicken broth. Return browned meat to the pot and give everything a good stir to deglaze any stuck bits. Simmer with noodles: Bring the pot to a boil, then add broken lasagna noodles. Reduce heat to medium-low and simmer, stirring occasionally to prevent sticking, until the noodles are tender — usually 12–15 minutes depending on noodle thickness. If using fresh spinach, stir it in during the last 1–2 minutes so it wilts but keeps color. Prepare the cheese topping: In a small bowl, combine 10 ounces ricotta, 1 cup shredded mozzarella, and 1/2 cup grated Parmesan with a pinch of salt and pepper. For a smoother texture, beat briefly with a fork. Keep chilled until ready to serve so the heat of the soup melts it deliciously on top. Serve: Ladle the hot soup into bowls and top each with a generous scoop of the cheese mixture. Garnish with freshly torn basil and an extra grating of Parmesan if desired. Serve immediately while piping hot.

Storage Tips

Allow any leftovers to cool slightly, then store in airtight containers in the refrigerator for up to 3 days. For longer storage, freeze without the cheese topping in freezer-safe containers for up to 3 months. When reheating from frozen, thaw overnight in the refrigerator for best texture, then warm gently on the stove over low heat to avoid breaking the dairy. Add a splash of broth while reheating if the pasta has absorbed too much liquid, and always add fresh cheese and basil just before serving for brightness.

Ingredient Substitutions

To make a vegetarian version, omit the beef and sausage and use a plant-based ground substitute or add 1 can of drained white beans and 2 cups of diced mushrooms for a meaty texture. Swap ricotta for cottage cheese or a dairy-free ricotta alternative for lactose-intolerant diners. Use gluten-free lasagna noodles or broken gluten-free pasta for a gluten-free option; adjust cooking time as many gluten-free pastas cook faster and can become fragile.

Serving Suggestions

Serve with crusty bread or garlic bread to mop up the broth, and offer a simple green salad dressed with lemon and olive oil to cut through the richness. For a cozy dinner, pair with a light-bodied red wine such as Chianti or a sparkling water with lemon. Garnish bowls with extra Parmesan, a drizzle of good olive oil, and fresh basil to make each portion feel thoughtfully plated.

Cultural Background

This soup is a modern, Americanized adaptation inspired by traditional Italian lasagna. Instead of layering pasta, cheese, and ragù, the elements are combined in a brothy format that keeps the essential flavors intact. Variations of noodle soups and brothy pasta dishes exist throughout Italy — this version translates lasagna's familiar components into an approachable family-friendly meal that mirrors the comfort and communal nature of Italian dining.

Seasonal Adaptations

In spring and summer, brighten the pot with extra fresh herbs, chopped cherry tomatoes, and young spinach or arugula. In autumn and winter, deepen the flavor with roasted red peppers, a splash of red wine in the simmering step, or swap some of the chicken broth for beef stock for a heartier base. For holiday gatherings, finish bowls with a little truffle oil or toasted pine nuts for a festive touch.

Meal Prep Tips

To prep ahead, cook the meat and make the broth base up to the point before adding noodles and greens. Cool and refrigerate for up to 2 days. When ready to serve, reheat, add the broken noodles and simmer until tender, then stir in spinach and top with the cheese mixture. Store cheese topping separately and spoon on just before serving to maintain creamy texture.

There is something quietly joyful about everyone gathered around a pot of this soup, passing bowls and sharing stories. Try it once, and I promise it will become a trusted option for busy nights and comfort-filled weekends alike — make it your own with the herb and cheese finishes you love.