Ultimate Lasagna Soup Recipe: Quick, Easy, and Delicious
Hello friends! I love soup. I could eat soup every single day! And let me tell you, when it’s cold outside, you are going to be thrilled to make this lasagna soup—and oh boy, what a soup it is!
Forget the layering, the baking, and all the work of a traditional lasagna—this is all the flavors of lasagna without the hassle. And you know what? I put a ricotta cheese and mascarpone mixture right on top.
My friends, this is the best lasagna soup you’ll ever taste!
A Brief History of Lasagna Soup
We love lasagna. We love soup. But where did this one pot lasagna soup recipe come from?
While Italian lasagna is centuries old, this soup is a modern twist created by home cooks looking for a quick, easy lasagna soup recipe without all the layering. The result? A cozy soup packed with lasagna noodles, ground beef, sausage, and rich broth—all in soup form.
Essential Tools for Lasagna Soup Success
To ensure your Lasagna Soup turns out perfectly, having the right tools is crucial:
• Large Pot: A spacious pot is essential for accommodating all the ingredients and allowing them to simmer harmoniously. This ensures even cooking and melding of flavors.
• Sharp Knife and Cutting Board: Precision in chopping ingredients like onions, garlic, and herbs enhances the soup’s texture and flavor distribution.
• Wooden Spoon or Spatula: Ideal for stirring and ensuring ingredients don’t stick to the bottom of the pot, especially when browning ground beef or sausage.
• Ladle: For serving the soup generously into bowls, ensuring each serving has a good mix of noodles, meat, and broth.
Common Mistakes to Avoid When Making Your Lasagna Soup
Even with a straightforward recipe, a few pitfalls can affect the outcome:
1. Overcooking the Noodles: Adding the lasagna noodles too early can lead to them becoming mushy. It’s best to add them towards the end of the cooking process and monitor their doneness.
2. Under seasoning: Given the robust ingredients like ground beef, sausage, and broth, it’s crucial to season adequately. Taste the soup as it simmers and adjust the salt, pepper, and herbs to enhance the flavors.
3. Skipping the Browning Step: Browning the ground beef or sausage adds depth through the Maillard reaction. Don’t rush this step; let the meat develop a rich, caramelized exterior.
Regional Flavor Profiles
Lasagna varies across Italy, and these regional nuances can inspire your soup:
• Northern Italy: Incorporates béchamel sauce and a mix of meats. To emulate this, consider adding a splash of heavy cream to the broth for creaminess and using a combination of ground beef and Italian sausage.
• Southern Italy: Features ricotta cheese and a robust tomato-based sauce. Reflect this by emphasizing tomato paste and marinara sauce in your soup, and ensuring a generous dollop of the ricotta mixture in each serving.
How to Best Serve Lasagna Soup
My friends, this is comfort food at its best. Here’s how to serve it like a pro:
• Cheese Mixture: Prepare a blend of ricotta, mozzarella, and Parmesan cheeses. Place a generous scoop into each bowl before ladling the hot soup over it. This creates a creamy, melty center reminiscent of traditional lasagna layers.
• Fresh Herbs: Garnish with fresh basil or parsley to add a burst of color and freshness, elevating the soup’s aroma and appearance.
Side Dish Pairing Suggestions
A meal isn’t complete without the perfect side dish! Here are my top three pairings from my website:
Garlic Bread: Nothing pairs better with lasagna soup than warm, buttery garlic bread. This crispy, golden-brown bread is slathered with a rich garlic butter mixture, sprinkled with Parmesan cheese, and toasted to perfection. It’s the ultimate sidekick for soaking up all that flavorful broth, ensuring you savor every last bite. The crunchy exterior and soft, buttery interior make this a must-have for any lasagna soup recipe.
Caprese Salad: For a light and refreshing contrast to the richness of one pot lasagna soup, a classic Caprese Salad is the perfect choice. Fresh, juicy tomatoes, creamy mozzarella cheese, and fragrant basil are drizzled with high-quality olive oil and balsamic glaze, creating a vibrant and elegant side dish. The fresh basil and tangy balsamic bring out the bright flavors in the tomato-based broth, balancing the deep, savory notes of the ground beef and sausage.
Brussels Sprouts with Bacon: If you want a side with a little crunch and smoky depth, Brussels sprouts with bacon are a fantastic pairing. The caramelized, crispy Brussels sprouts offer a subtle bitterness that cuts through the creamy, cheesy goodness of the best lasagna soup. Add in crunchy bacon pieces, and you get an irresistible blend of flavors that complement the Italian sausage and onion-infused broth perfectly.
Storage and Reheating Best Practices
To store your Lasagna Soup:
Refrigeration: Allow the soup to cool to room temperature, then transfer it to airtight containers. It can be refrigerated for up to 3 days.
Freezing: For longer storage, pour the cooled soup into freezer-safe containers, leaving some space at the top for expansion. Freeze for up to 3 months.
When reheating:
Stovetop: Warm the soup over medium heat, stirring occasionally until heated through. If the soup has thickened, add a splash of broth or water to reach the desired consistency.
Microwave: Place a serving in a microwave-safe bowl, cover, and heat on medium power, stirring halfway through, until hot.
My friends, this lasagna soup is a game-changer. It’s rich, hearty, cheesy, and easy lasagna soup recipe perfection. Whether it’s a chilly night or you just want a bowl of happiness, this one pot wonder is like lasagna without all the layering—just pure, cozy, delicious flavor.
Today, we're bringing the warmth and heartiness of lasagna into a delightful soup that's perfect for cold days. This Lasagna Soup combines spicy Italian sausage, vegetables, and noodles, all simmered together in a savory broth, then topped with a rich mascarpone and ricotta cheese blend. And the best part is that it is super easy to prepare!
2cans (28 ounces each)Tomatoes chopped (squeeze them if whole)
8cupsBeef Stock
6cupsChicken Stock
½cupBasil Leaves roughly chopped
6ouncesLasagna Noodles, cut into small pieces*
10ouncesRicotta Cheese
3ouncesParmesan Cheese, grated
3ouncesMozzarella Cheese, grated
1teaspoonGarlic, minced
A few Basil leaves, torn for early cooking; chiffonade for garnish
4ouncesMascarpone or Cream Cheese
Salt and Pepper to taste
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Recipe Instructions
Heat olive oil in a large pot, then add the sausage, breaking it apart as it cooks. Once it starts to brown, add the onions and cook until light golden brown.
Add celery, carrots, and fennel. Sauté for a few minutes until vegetables begin to soften. Stir in the garlic, rosemary, and thyme, cooking for a few more minutes until fragrant.
Add the ham and tomatoes, mixing thoroughly. Add ¾ of the basil leaves save the rest for the end.
Pour in the beef and chicken stock and bring to a boil, then reduce to a very low simmer.
After 45 to 60 minutes, add the lasagna noodles, cooking until tender but not mushy. Adjust seasoning with salt and pepper throughout.
Near the end of cooking, in a separate bowl, combine the ricotta, parmesan, mozzarella, and mascarpone with a teaspoon of garlic, then form into small balls to top the soup. Serve the soup garnished with basil chiffonade and a drizzle of olive oil.
*Lasagna: The Chef used the Oven-Ready type because they breakup easily in small pieces, but you can use what ever you have in your pantry.
Pro-Tips
Pro-Tip: How to Get That Perfect Cheese Mixture
For an extra depth of flavor, consider adding a Parmesan rind to the pot while the soup simmers. The rind will infuse the broth with a rich, umami essence, enhancing the overall taste. Remember to remove it before serving. Additionally, if you prefer a thicker consistency, reduce the amount of broth slightly or let the soup simmer longer to concentrate the flavors.
Bonus Pro-Tip: The Secret to a Richer Broth
If you prefer a thicker consistency, mix a small amount of tomato paste into the broth. This not only deepens the tomato flavor but also adds a luscious texture. Remember to cook the tomato paste briefly with the sautéed onions and garlic to mellow its acidity before adding the liquids.
Equipment - You can find the items below at our online store!
Lasagna Soup is a deconstructed version of traditional lasagna, bringing together all the flavors of lasagna without all the layering. Instead of baking pasta sheets with sauce and cheese, everything is combined into a one pot soup. The result is a cozy soup packed with ground beef, sausage, lasagna noodles, marinara sauce, and cheese, topped with a ricotta and mascarpone mixture for extra creaminess.
2. What makes Chef Jean-Pierre’s Lasagna Soup unique?
Chef Jean-Pierre’s Lasagna Soup recipe is special because of the layers of flavor he builds. He starts by browning Italian sausage and ground beef to develop richness, then adds onion, garlic, fennel, and fresh herbs for a deep aromatic base. His secret weapon? A cheese mixture of ricotta, mascarpone, Parmesan, and mozzarella, which melts into the soup, making it creamy and indulgent. Instead of just a tomato broth, he also combines beef and chicken broth for a more complex, balanced taste.
3. What type of pasta should I use for Lasagna Soup?
Use regular lasagna noodles, but break up the lasagna sheets and cook them in smaller pieces so they fit on a spoon. If the noodles are too big, they become difficult to eat. You can also cook the lasagna noodles separately and add them to the soup when serving to keep the texture perfect.
4. How do I prevent the noodles from getting mushy in Lasagna Soup?
If you add the noodles too early, they will become overcooked and turn mushy. Instead, cook the noodles separately and add them when serving, or wait until the last 10-12 minutes of cooking to add them directly to the soup. That way, they stay firm and perfectly textured.
5. Can I use ground beef instead of Italian sausage in Lasagna Soup?
Yes! Chef Jean-Pierre recommends using spicy Italian sausage because it adds more flavor than plain ground beef. If you don’t like it spicy, you can use mild Italian sausage or ground chuck—but sausage and ground beef together create the best flavor balance.
6. How do I make Lasagna Soup extra creamy?
The key to creamy Lasagna Soup is the cheese mixture. Chef Jean-Pierre uses a blend of ricotta, mozzarella, Parmesan, and mascarpone. If you can’t find mascarpone, cream cheese works just as well. This cheese mixture melts into the soup, making it rich and velvety.
7. What broth should I use for Lasagna Soup?
You can use beef broth, chicken broth, or a mix of both. Chef Jean-Pierre forgot his chicken broth, but he still used four cups of beef broth and later added more liquid to balance the flavors. If you want a richer depth, use beef broth, but chicken broth makes it lighter.
8. Can I freeze Lasagna Soup?
Yes! Freeze Lasagna Soup, but without the noodles—otherwise, they’ll become mushy. Store the soup base in an airtight container for up to 3 months. When ready to eat, reheat the soup and add fresh-cooked lasagna noodles before serving.
9. What vegetables can I add to Lasagna Soup?
Chef Jean-Pierre adds onion, celery, fennel, carrots, and garlic, creating a flavorful sofrito base. If you want more veggies, you can add zucchini, mushrooms, or spinach, but the classic version focuses on the aromatics and herbs to develop deep, rich flavors.
10. How long should I simmer Lasagna Soup?
To let all the flavors meld together, simmer Lasagna Soup for at least 45 minutes to an hour. The longer it cooks, the more the broth absorbs the rich Italian flavors from the onions, sausage, garlic, and tomatoes.
11. Can I make Lasagna Soup in a slow cooker or Instant Pot?
Yes! You can make Lasagna Soup in a slow cooker by browning the sausage and ground beef first, then adding all ingredients except the noodles and cheese. Cook on low for 6-8 hours, adding the noodles in the last 30 minutes. In an Instant Pot, use Sauté mode for the meat, then pressure cook for 6 minutes before adding the pasta.
12. How do I store leftover Lasagna Soup?
Keep leftover Lasagna Soup in an airtight container in the fridge for 3-4 days. The noodles will absorb broth overnight, so when reheating, add extra broth or water to bring it back to the right consistency.
13. What cheese should I use for Lasagna Soup?
Chef Jean-Pierre uses ricotta, mozzarella, Parmesan, and mascarpone. The ricotta and mascarpone give it a creamy, indulgent texture, while mozzarella and Parmesan add a savory, cheesy bite. If you can’t find mascarpone, cream cheese is a great substitute.
14. Can I make a vegetarian version of Lasagna Soup?
Yes! Instead of sausage and ground beef, use mushrooms or lentils. Swap the beef broth for vegetable broth and add extra herbs for depth of flavor.
15. How can I make Lasagna Soup spicy?
Use spicy Italian sausage and red pepper flakes. You can also add hot sauce to the cheese mixture for an extra kick! Chef Jean-Pierre adds just a little hot sauce to balance the flavors.
16. What’s the best way to serve Lasagna Soup?
Ladle Lasagna Soup into bowls, then add a scoop of the cheese mixture on top. Garnish with fresh basil and Parmesan. A little drizzle of garlic olive oil adds extra depth and aroma.
17. Can I make Lasagna Soup ahead of time for a dinner party?
Absolutely! The best way to prepare Lasagna Soup in advance is to make the soup base without the noodles and store it in the fridge for up to 2 days. When it’s time to serve, reheat the soup on the stove, then add freshly cooked lasagna noodles so they don’t turn mushy. This method keeps the broth flavorful and the pasta perfectly textured.
18. How do I thicken or thin Lasagna Soup?
To thicken Lasagna Soup, let it simmer longer so the broth reduces, or add a little extra cheese mixture to make it creamier. To thin it out, just add more broth or water before serving.
19. Can I use store-bought marinara sauce?
Yes! Chef Jean-Pierre recommends using your favorite marinara sauce. Just make sure it’s good quality with no added sugar.
20. What’s the secret to the best Lasagna Soup?
The key is browning the meat, using a mix of beef and sausage, and adding a rich cheese mixture at the end. Letting it simmer for at least an hour brings out the flavors of lasagna without all the work of layering!
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 2 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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Cream of Potato Soup Recipe with Bacon Today I am sharing how to make my favorite Potato Soup. Potato Soup with Bacon - Perfect for a cold or even hot day!…
lol, he stuck again, his recipes are amazing, quality and delicious, plus his attitude… you know just what I mean,fun to watch him, great job, keep up the good work,
This was my first time I cooked something for my family, normally my wife cooks for us.
And what an amazing first try. It was spot on.
Especially when you add the cheeze to the soup it transforms into something perfect.
I’m going to cook every weekend now and try other recipes. Today it will be the Goulash soup, but actually I want to make this soup again.
We saw this on Chef JP’s channel and had to try it.
It is as AMAZING as he says!
My wife’s lasagna is my favorite of all I’ve ever had, and this soup’s flavor is very close.
You must try it.
Thank you Chef JP!
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Love this recipe! It’s fine without fennel (couldn’t find it) just sub more of the other veggies.
We eneded up making chef’s chicken parmesan the next day. Also delicious.
Then the next day we combined the two leftovers and it elevated both recipes!!! Doing both together from now on.
lol, he stuck again, his recipes are amazing, quality and delicious, plus his attitude… you know just what I mean,fun to watch him, great job, keep up the good work,
This was my first time I cooked something for my family, normally my wife cooks for us.
And what an amazing first try. It was spot on.
Especially when you add the cheeze to the soup it transforms into something perfect.
I’m going to cook every weekend now and try other recipes. Today it will be the Goulash soup, but actually I want to make this soup again.
this was amazing! The cheeseballs were the bomb and definitely makes the soup perfect! Keep providing recipes, my husband thanks you.
I made it! OMG Amazing!
We saw this on Chef JP’s channel and had to try it.
It is as AMAZING as he says!
My wife’s lasagna is my favorite of all I’ve ever had, and this soup’s flavor is very close.
You must try it.
Thank you Chef JP!
Absolutely devine! Made recipe as stated, it was wonderful!!!!!