Cuisine European Italian Soups and Stews Real Lasagna Soup 4.8 (39) 37 Reviews 9 Photos This incredible lasagna soup tastes exactly like a really good lasagna but is a very rich, very meaty tomato soup with tender noodles and ricotta cheese. The little bit of extra work you'll do — precooking the noodles, then toasting them with butter in the oven — is absolutely worth the time and effort and makes this soup taste phenomenal! By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on July 2, 2024 Save Rate Print Share Add Photo 9 9 9 9 Prep Time: 15 mins Cook Time: 1 hr 15 mins Total Time: 1 hr 30 mins Servings: 6 Jump to Nutrition Facts Jump to recipe If you love lasagna, but don’t love the time and effort it takes to do all that layering, then this amazing lasagna soup is for you. Unlike many of the other lasagna soup recipes online, this is way more than just some pasta, meat, and cheese sitting in a bowl of thinned out tomato sauce. This is real lasagna in soup form. Anyway, I loved how this came out, and I think one of the secrets is baking the pasta to give it more of the taste and texture of an actual baked lasagna noodle. They may not have looked much different in the final product, but I found the texture to be far superior to the standard technique, which is just to heat up some cooked pasta in the finished soup. So I do recommend the extra few minutes of prep, but either way, if you’re in the mood for lasagna, but aren’t into the whole production, I really do hope you give this a try soon. Enjoy! More recipes: Try the latest and greatest recipes from Chef John! Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings Noodles: 8 ounces dry lasagna noodles 1 tablespoon olive oil 2 tablespoons butter Soup Base: 2 tablespoons olive oil 1 pound lean ground beef 6 ounces bulk Italian sausage, or 1 Italian sausage links, casing removed 1 cup diced yellow onion 3 cloves garlic, minced 2 tablespoons tomato paste 1/4 teaspoon crushed red pepper flakes (optional) 1/4 teaspoon dried oregano 1/2 teaspoon freshly ground black pepper 1 ½ teaspoons kosher salt, or to taste 1 (24 ounce) jar prepared marinara sauce, or 3 cups homemade marinara sauce 4 cups chicken broth 2 ½ cups water 2 tablespoons chopped fresh Italian parsley Cheese Mixture: 12 ounces ricotta cheese 3 ounces mozzarella cheese, shredded 1/2 cup finely grated Parmigiano-Reggiano cheese Garnish: 1/2 cup torn fresh basil and Italian parsley leaves (optional) Directions Fill a large pot with lightly salted water and bring to a rolling boil. Stir in lasagna noodles and return to a boil. Cook pasta uncovered, stirring occasionally, until just flexible, 4 to 5 minutes. Transfer noodles into cold water until cooled; drain very well. Preheat the oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper, and grease parchment with 1 tablespoon olive oil. Cut noodles in half lengthwise. Arrange noodles in evenly overlapping rows on the prepared baking sheet. Brush with melted butter, and use fingers to rub some butter between the noodles. Bake noodles in the preheated oven until they are golden, blistered, and are beginning to brown with crispy outside edges. Let cool; cut into bite-sized pieces. Meanwhile, add 2 tablespoons olive oil to a soup pot, and place over high heat. Add beef and sausage. Use a spatula to break up the meat into small pieces; cook without stirring until liquid evaporates and meat begins to sizzle in its own fat, then continue to cook and stir until meat begins to brown, about 7 minutes. Add onions, garlic, tomato paste, red pepper flakes, dried oregano, black pepper, and kosher salt. Cook and stir until onions begin to turn translucent, 3 to 4 minutes. Stir in chicken broth, tomato sauce, and water. Bring to a simmer, reduce heat to medium low, and simmer for 45 minutes. Stir ricotta cheese, mozzarella cheese, and Parmesan cheese together in a bowl; set aside. Increase the heat under soup to medium high; stir in noodle pieces. Cook, stirring, until pasta is tender, about 10 minutes. Reduce heat to low, and stir in the 2 tablespoons Italian parsley. Serve in bowls with a scoop of cheese mixture, and sprinkle with freshly torn basil and Italian parsley if desired. Chef John Chef's Note: If you're short on time, the pasta does not have to be baked first, and can simply be broken up raw, stirred into the soup, and cooked until tender. I Made It Print Nutrition Facts (per serving) 681 Calories 40g Fat 33g Carbs 45g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 681 % Daily Value * Total Fat 40g 52% Saturated Fat 16g 81% Cholesterol 136mg 45% Sodium 2119mg 92% Total Carbohydrate 33g 12% Dietary Fiber 4g 14% Total Sugars 11g Protein 45g 90% Vitamin C 8mg 9% Calcium 379mg 29% Iron 5mg 28% Potassium 1114mg 24% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.