This creamy, cheesy Lasagna Soup is, without a doubt, the ultimate comfort food, and if you’ve been searching for the single best recipe for it, your search ends here! It delivers all the rich, deeply satisfying flavor and coziness of a traditional layered lasagna but in a simple, one-pot format that couldn't be easier to execute. This dish is rich, cozy, and absolutely loaded with tender, spoon-sized pasta and luscious, melty cheese. The secret to this soup's incredible depth of flavor is building a proper base: we combine both ground beef and ground pork sausage, browning them first and then using that savory residual fat to sauté the aromatics. This crucial step ensures the broth has a profound, meaty complexity from the very first spoonful, establishing that authentic, slow-simmered taste without the extra fuss.
To truly elevate the soup, we rely on high-quality ingredients like blended San Marzano Tomatoes (these are the San Marzano Tomatoes that I use → Cento Certified San Marzano Whole Peeled Tomatoes), which provide a vibrant, sweet-yet-tart tomato base that is superior to standard crushed tomatoes. We season the broth heavily with Italian herbs, beef stock, and a touch of sugar to balance the acidity, letting it simmer gently before breaking the lasagna sheets into perfect, bite-sized pieces and cooking them right in the broth. The final step is the most decadent: stirring in heavy cream for that signature creaminess and topping each bowl with a generous scoop of the fresh ricotta and mozzarella mixture. The result is pure, creamy, cheesy perfection in every bite—a simple, high-impact meal that feels totally elegant and cozy.
Soup Ingredients:
1 Medium Onion (Chopped Fine)
4 Garlic Cloves (Minced)
1 lb. Ground Pork Sausage (Plain or Italian)
1 lb. Ground Beef
2 Tablespoons Tomato Pasta
1 Tablespoon Italian Seasoning
1/2 teaspoon Red Pepper Flakes
1 teaspoon Dried Parsley
1 teaspoon Dried Oregano
1 Tablespoon White Granulated Sugar
One 28oz Can Whole San Marzano Tomatoes
32oz Beef Stock
2 Cups Water
1-2 Tablespoons Beef Bouillon
1 Cup Heavy Cream
8-10 Lasagna Sheets (Or your preferred noodle)
1-2 teaspoons of Fresh Basil (Chopped)
Salt and Pepper to Taste
Topping Ingredients:
1 Cup Shredded Mozzarella
1 Cup Shredded Parmesan
15oz Whole Milk Ricotta
2 teaspoons of Freshly Chopped Parsley
Salt and Pepper to Taste
👨🍳 Instructions 👨🍳
❶ Brown the Meat:
Cook ground beef and sausage in a large soup pot over medium heat until browned. Remove with a slotted spoon, leaving the fat in the pan.
❷ Blend the Tomatoes:
Blend the can of San Marzano tomatoes until smooth and set aside.
❸ Sauté the Aromatics:
Add onion to the pot and cook until soft and lightly golden. Stir in garlic and cook 1–2 minutes.
❹ Tomato Paste + Seasonings:
Add tomato paste and cook for 1–2 minutes. Stir in Italian seasoning, red pepper flakes, dried parsley, dried oregano, sugar, a pinch of salt, pepper.
❺ Build the Broth:
Pour in the blended tomatoes, beef stock, water, and bouillon. Stir and bring to a gentle simmer.
❻ Make the Cheese Topping:
Mix mozzarella, Parmesan, ricotta, parsley, salt, and pepper in a bowl. Set aside for serving.
❼ Add the Pasta:
Break lasagna noodles into spoon-sized pieces and drop them into the soup. Cook until al dente.
❽ Return the Meat:
Add the cooked beef and sausage back to the pot. Simmer for a few minutes to combine flavors.
❾ Finish with Cream & Basil:
Stir in heavy cream and fresh basil. Taste and adjust salt and pepper as needed.
❿ Serve & Enjoy:
Ladle into bowls and top with a generous scoop of the ricotta cheese mixture.
⚡ Affiliate Note: Some of the links below may be affiliate links, which means I earn a small commission at no extra cost to you.
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