Step-by-step Preparation

1. Prep: Dice the onion, mince garlic, and break lasagna noodles into ~2″ pieces. Grate cheese and set aside.
2. Sauté aromatics: In a large heavy pot or Dutch oven, heat 2 tbsp olive oil over medium heat. Add diced onion and cook until translucent, 4–5 minutes. Add garlic and cook 30 seconds until fragrant.
3. Brown meat: Add ground beef and Italian sausage. Break into small pieces and cook until fully browned and no pink remains, 6–8 minutes. Season with salt & pepper.
4. Build the broth: Stir in tomato paste and cook 1 minute. Add the crushed tomatoes, chicken or beef broth, dried oregano, dried basil and red pepper flakes (if using). Bring to a gentle simmer.
5. Cook noodles: Once simmering, add the broken lasagna noodles. Cook until al dente (usually 8–10 minutes for dried lasagna pieces; check package). Stir occasionally to keep noodles from clumping.
6. Cheese finish: Remove pot from heat. Stir in half the shredded mozzarella and most of the Parmesan so it melts into the broth. Taste and adjust salt/pepper.
7. Plate: Ladle into bowls, add a dollop (1–2 tbsp) of ricotta to each bowl, sprinkle remaining mozzarella & Parmesan and garnish with fresh basil or parsley.

Tips & Substitutions

• Vegetarian: Swap beef & sausage for 12 oz chopped mushrooms + 1 can of white beans or use plant-based crumbles. Add extra spinach or zucchini for body.
• Cheese swap: Use cottage cheese thinned with a tablespoon of milk for a lighter ricotta alternative; or mascarpone for ultra-rich finish.
• Pasta timing: For leftovers, cook pasta separately and add to bowls when reheating to avoid mushy noodles.
• Spice it up: Add Italian fennel sausage or a splash of red wine with the tomato paste for deeper flavor.
• Slow cooker: Brown meat and aromatics first; then transfer to slow cooker with tomatoes & broth. Add noodles in the last hour on low or cook noodles separately and stir in before serving.

Short FAQ

Can I use fresh lasagna sheets? Yes — tear them into pieces and add toward the end; fresh cooks much faster (2–4 minutes).

How to freeze? Freeze the base (meat + tomato broth) without pasta/cheese. Thaw, reheat, and add fresh noodles and cheeses when ready to serve.

Servings & Storage

Makes about 6 servings. Refrigerate leftovers up to 4 days (store with noodles separate if possible). Freeze base up to 3 months; add fresh pasta when reheating.

Conclusion

Lasagna Soup gives you everything that makes lasagna irresistible — the savory sauce, the melty cheeses, and the tender pasta — but in a much quicker, spoonable package. It’s flexible (freeze-friendly, vegetarian options) and unashamedly comforting. Try it with a crisp green salad and crusty bread for a complete, cozy meal.

References & Further Reading

Inspired by multiple trusted home-cooking sources and professional recipe pages (good for readers and backlink-friendly):

1. Food Network — Lasagna Soup recipe and variations. :contentReference[oaicite:0]{index=0}
2. BBC Good Food — Lasagne Soup (UK-style). :contentReference[oaicite:1]{index=1}
3. Allrecipes — Real Lasagna Soup (reader-tested). :contentReference[oaicite:2]{index=2}
4. The Spruce Eats — Lasagna Soup overview & tips. :contentReference[oaicite:3]{index=3}
5. CookingClassy — “Perfected” Lasagna Soup techniques. :contentReference[oaicite:4]{index=4}

These pages are great additional references for variants (slow-cooker, vegetarian, or short-rib versions) and extra photos.