Easy Lasagna Soup for Two

I didn’t know lasagna could be a soup until a friend served it to me at a dinner party last year. I thought she was joking when she said the name, but one bite changed everything. It had all the flavors of regular lasagna—the meat, the cheese, the herbs—but in a warm, comforting bowl that took way less time to make.

The best part? This recipe makes just enough for two people. No giant casserole dish sitting in your fridge for a week. No debating whether you should freeze half of it. Just two generous bowls of cheesy, tomatoey goodness that you can throw together on a weeknight when you’re craving Italian comfort food but don’t want to spend an hour layering noodles.

What Kind of Ground Meat Should I Use?

This recipe calls for a combination of ground beef and ground sausage, which gives you the best of both worlds – the hearty flavor of beef and the seasoned kick from sausage. For the ground beef, I’d go with 80/20 or 85/15 lean-to-fat ratio since you want enough fat to keep things flavorful but not so much that your soup gets greasy. As for the sausage, Italian sausage is your best bet here, and you can choose between mild or hot depending on how much spice you like. If you can only find links instead of ground sausage, just remove the casings and crumble the meat as it cooks – works just as well.

Options for Substitutions

This cozy soup is pretty forgiving when it comes to swaps:

• Ground beef and sausage: You can use all beef or all sausage if that’s what you have. Ground turkey or chicken work too for a lighter version, though you might want to add a bit more Italian seasoning for flavor.
• Marinara sauce: Any tomato-based pasta sauce will do the job here. You can even use crushed tomatoes (about 1.5 cups) plus an extra tablespoon of tomato paste if that’s what’s in your pantry.
• Chicken broth: Beef broth or vegetable broth both work fine as substitutes without changing the cooking method.
• Lasagna noodles: Break up any pasta you have on hand – penne, rigatoni, or even egg noodles will work. Just adjust the cooking time based on the package directions for your chosen pasta.
• Ricotta cheese: Cottage cheese makes a great substitute and gives you that same creamy texture. You can also use a dollop of sour cream or cream cheese if needed.
• Italian seasoning: Mix together equal parts dried basil, oregano, and a pinch of thyme if you don’t have the pre-mixed blend.

Watch Out for These Mistakes While Cooking

The biggest mistake when making lasagna soup is adding the noodles too early or cooking them at too high a heat, which turns them mushy and breaks them down into the broth – keep the heat at medium-low and stir occasionally to prevent sticking.

Don’t skip draining the meat after browning, as excess grease will make your soup oily and less appetizing instead of rich and hearty.

Another common error is forgetting to break the lasagna noodles into bite-sized pieces before adding them to the pot, which makes the soup difficult to eat with a spoon.

For the best flavor, let the tomato paste cook with the garlic and onions for about a minute before adding the liquids, as this step helps develop a deeper, more complex taste.

What to Serve With Lasagna Soup?

A warm piece of garlic bread is perfect for soaking up all that rich, tomatoey broth – I usually make mine with butter, garlic, and a sprinkle of parmesan. A simple Caesar salad or mixed green salad with Italian dressing works great on the side to balance out the heartiness of the soup. If you want to keep things easy, just grab some crusty bread from the bakery and serve it with olive oil and balsamic vinegar for dipping. You could also add a side of roasted vegetables like zucchini or bell peppers if you’re looking to sneak in some extra veggies.

Storage Instructions

Store: Keep your leftover lasagna soup in an airtight container in the fridge for up to 4 days. I like to store the noodles separately if I can, since they tend to soak up a lot of the broth over time. If you don’t mind softer noodles though, just toss it all together and it’ll still taste great reheated.

Freeze: This soup freezes really well for up to 3 months. Let it cool completely first, then portion it into freezer-safe containers. I’d recommend leaving out the ricotta and cheese toppings until you’re ready to serve, since they taste better fresh anyway.

Reheat: Warm it up on the stovetop over medium heat, stirring occasionally until it’s heated through. You might need to add a splash of chicken broth or water since the noodles absorb liquid as they sit. Top with fresh ricotta, mozzarella, and parmesan right before serving for the best flavor.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1350-1500
• Protein: 75-85 g
• Fat: 75-85 g
• Carbohydrates: 80-90 g

Ingredients

For the soup:

• 0.3 lb ground beef
• 0.3 lb ground sausage (I use Johnsonville mild Italian)
• salt
• black pepper
• 1/2 onion (diced into 1/4-inch pieces)
• 1/2 tbsp olive oil
• 2 garlic cloves (freshly minced for best aroma)
• 1.5 tbsp tomato paste
• 12 oz marinara sauce (I prefer Rao’s Homemade for better texture)
• 2 tsp italian seasoning
• 1/4 tsp red pepper flakes
• 4 cups chicken broth
• 4 lasagna noodles (broken into 1-inch pieces)
• 2 tbsp fresh basil, chopped

For the topping:

• 5 oz ricotta (I like Galbani for a creamier finish)
• 1/2 cup mozzarella
• 1/4 cup parmesan

Step 1: Brown the Meat and Build the Flavor Base

• 0.3 lb ground beef
• 0.3 lb ground sausage
• salt
• black pepper
• 1/2 onion
• 2 garlic cloves

Heat a large pot over medium-high heat and add the ground beef and ground sausage, breaking them apart as they cook.

Season generously with salt and pepper, and cook for 5-7 minutes until the meat is fully browned and no pink remains.

While the meat cooks, dice your onion into 1/4-inch pieces and mince the garlic fresh—I find freshly minced garlic gives a much more vibrant aroma than pre-minced.

Once the meat is browned, drain excess fat if needed (leave about 1 tablespoon for flavor), then set the cooked meat aside on a plate.

Step 2: Sauté Aromatics and Build the Sauce Base

• 1/2 tbsp olive oil
• 1.5 tbsp tomato paste
• 12 oz marinara sauce
• 2 tsp italian seasoning
• 1/4 tsp red pepper flakes

In the same pot, add the olive oil and sauté the diced onion for 5 minutes over medium heat until it begins to soften and turn translucent.

Add the minced garlic and cook for 1 minute until fragrant, then stir in the tomato paste and let it cook for another minute to deepen its flavor.

Pour in the marinara sauce, Italian seasoning, and red pepper flakes, stirring well to combine all the flavors.

This layering of aromatics and spices creates a much richer flavor base than if you just dumped everything in at once.

Step 3: Combine Broth and Meat, Bring to a Simmer

• 4 cups chicken broth
• cooked meat mixture from Step 1

Pour the chicken broth into the pot with the sauce mixture and stir well.

Add the cooked meat from Step 1 back into the pot and stir to combine.

Bring the soup to a gentle boil over medium-high heat, then reduce to medium-low heat.

This broth-based approach creates that signature soup texture while keeping all the rich flavors from the meat and sauce.

Step 4: Add Pasta and Simmer Until Tender

• 4 lasagna noodles

Break the lasagna noodles into approximately 1-inch pieces and add them to the simmering soup.

Stir well to distribute the noodles evenly throughout the liquid, then cover the pot with a lid.

Reduce heat to medium-low and cook for 12-15 minutes, stirring occasionally, until the noodles are tender but not mushy.

The soup will thicken slightly as the noodles absorb the liquid and release their starches.

Step 5: Prepare the Cheese Mixture While Soup Finishes

• 5 oz ricotta
• 1/2 cup mozzarella
• 1/4 cup parmesan

While the soup is simmering with the noodles, combine the ricotta, mozzarella, and parmesan in a small bowl.

Stir until well mixed.

I like using Galbani ricotta because it gives a creamier, smoother finish that blends beautifully into the hot soup.

Have this cheese mixture ready for serving.

Step 6: Finish and Serve

• cheese mixture from Step 5
• 2 tbsp fresh basil, chopped

Taste the soup and adjust seasoning with additional salt and pepper if needed.

Ladle the hot soup into bowls and top each serving generously with the cheese mixture from Step 5.

Garnish with fresh chopped basil and serve immediately while the cheese is still melting into the hot soup.

The combination of melting cheese and fresh basil adds brightness that balances the rich, meaty flavors.

Easy Lasagna Soup for Two

Delicious Easy Lasagna Soup for Two recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 2 servings

Calories 1425 kcal

Ingredients

  

For the soup

• 0.3 lb ground beef
• 0.3 lb ground sausage (I use Johnsonville mild Italian)
• salt
• black pepper
• 1/2 onion (diced into 1/4-inch pieces)
• 1/2 tbsp olive oil
• 2 garlic cloves (freshly minced for best aroma)
• 1.5 tbsp tomato paste
• 12 oz marinara sauce (I prefer Rao’s Homemade for better texture)
• 2 tsp italian seasoning
• 1/4 tsp red pepper flakes
• 4 cups chicken broth
• 4 lasagna noodles (broken into 1-inch pieces)
• 2 tbsp fresh basil, chopped

For the topping

• 5 oz ricotta (I like Galbani for a creamier finish)
• 1/2 cup mozzarella
• 1/4 cup parmesan

Instructions

 

• Heat a large pot over medium-high heat and add the ground beef and ground sausage, breaking them apart as they cook. Season generously with salt and pepper, and cook for 5-7 minutes until the meat is fully browned and no pink remains. While the meat cooks, dice your onion into 1/4-inch pieces and mince the garlic fresh—I find freshly minced garlic gives a much more vibrant aroma than pre-minced. Once the meat is browned, drain excess fat if needed (leave about 1 tablespoon for flavor), then set the cooked meat aside on a plate.
• In the same pot, add the olive oil and sauté the diced onion for 5 minutes over medium heat until it begins to soften and turn translucent. Add the minced garlic and cook for 1 minute until fragrant, then stir in the tomato paste and let it cook for another minute to deepen its flavor. Pour in the marinara sauce, Italian seasoning, and red pepper flakes, stirring well to combine all the flavors. This layering of aromatics and spices creates a much richer flavor base than if you just dumped everything in at once.
• Pour the chicken broth into the pot with the sauce mixture and stir well. Add the cooked meat from Step 1 back into the pot and stir to combine. Bring the soup to a gentle boil over medium-high heat, then reduce to medium-low heat. This broth-based approach creates that signature soup texture while keeping all the rich flavors from the meat and sauce.
• Break the lasagna noodles into approximately 1-inch pieces and add them to the simmering soup. Stir well to distribute the noodles evenly throughout the liquid, then cover the pot with a lid. Reduce heat to medium-low and cook for 12-15 minutes, stirring occasionally, until the noodles are tender but not mushy. The soup will thicken slightly as the noodles absorb the liquid and release their starches.
• While the soup is simmering with the noodles, combine the ricotta, mozzarella, and parmesan in a small bowl. Stir until well mixed. I like using Galbani ricotta because it gives a creamier, smoother finish that blends beautifully into the hot soup. Have this cheese mixture ready for serving.
• Taste the soup and adjust seasoning with additional salt and pepper if needed. Ladle the hot soup into bowls and top each serving generously with the cheese mixture from Step 5. Garnish with fresh chopped basil and serve immediately while the cheese is still melting into the hot soup. The combination of melting cheese and fresh basil adds brightness that balances the rich, meaty flavors.