Lasagne soup is one of those recipes that feels right on cold evenings. It warms you instantly and tastes rich without much effort. The broth carries a deep tomato flavor which pairs beautifully with tender noodles and creamy ricotta. It delivers the classic lasagna experience in a much lighter way. Everything cooks together which means less fuss and less cleanup.
The mix of minced beef and Italian sausage adds satisfying depth. These ingredients build that familiar richness we love in traditional lasagna. The tomato paste adds thickness while the diced tomatoes keep the soup bright. Parmesan melts in at the end which gives the broth a smooth and savory finish. Each bite tastes layered even though the preparation stays simple.
The real joy of this recipe is its ease. The soup cooks fast which helps on busy weeknights. You only need one pot and a handful of ingredients. The noodles cook directly in the broth and soak up all that flavor. As they soften, the soup becomes heartier and more comforting.
Topping each serving with a spoonful of ricotta adds a touch of creaminess. This step mimics the classic lasagna layers we all enjoy. Fresh herbs brighten the bowl which balances the richness. These small finishing touches make the soup feel special.
This dish works well for family dinners or casual weekends. It reheats beautifully which helps with meal prep. You can also adjust the heat by adding crushed red pepper flakes. The recipe is flexible and invites your own twists. Try spinach, mushrooms, or even shredded mozzarella on top.
When you want the comfort of lasagna without the long bake time, this soup delivers. It feels familiar, warm, and deeply satisfying. It’s a bowl of pure comfort worth making again and again.
Lasagne Soup
Ingredients
- 1 medium white onion diced
- 2 cloves garlic minced
- 1 lb minced beef 454g
- 2 cans diced tomatoes 2 x 15 oz / 425g each
- 0.5 lb Italian sausage with casing removed 227g
- 1 can tomato paste 6 oz / 170g
- 0.5 tsp dried oregano
- 1 tbsp olive oil
- 8 uncooked lasagna noodles broken into bite sized pieces
- 0.5 cup grated parmesan cheese 50g
- 1 container beef stock 32 oz / 907g
- Pinch of sugar
- Pinch of salt
- Ground black pepper
- Ricotta cheese for serving
- Fresh parsley or basil for garnish
Instructions
- Heat the olive oil in a large skillet and cook the onion for a few minutes until just starting to soften.
- Add in the garlic and cook for one minute until fragrant.
- Add in the beef and sausage and cook breaking up the pieces until browned.
- Add in the stock, tomatoes and tomato paste and stir. Add in the oregano and bring to the boil.
- Add in the lasagna noodles and cook for 10 minutes until the noodles are tender.
- Stir in the parmesan cheese, sugar and season with salt and pepper.
- Ladel into bowls and top with a tablespoon of fresh ricotta cheese and some fresh parsley.
Video
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