Lasagna Soup

While I love a traditional lasagna, I don’t always have time for that. Luckily, this lasagna soup is there to save the day. A mixture of ground beef & sausage in a soup pot with lasagna noodles, and all the traditional seasonings- it tastes just like lasagna. Served with a hunk of crusty bread, it’s the real deal.

two bowls of lasagna soup, one with a spoon full, on a blue background with fresh parsley pictured

I love soup. I mean, I really love soup.

Most people, I’ve found, prefer soup to warm them up on a cold winter night.  I don’t just relegate soup to only winter weather advisory days, but feel it is an all-encompassing  meal, even in Summer.

I could eat soup 365 days a year and be a very happy camper. That being said, I do have four hungry boys, and a hungry husband who prefer their soups to be hearty so I’m always trying to find soups that can stand alone as a satisfying meal.

two bowls of lasagna soup on a blue background, the second on a cutting board with spoons pictured, both pictured with melted cheese and parsley sprinkled on top

I’m pretty sure, when I met my husband, he was convinced a soup could never be a ‘manly’ meal, and definitely never a meal he would feel ‘stuffed’ after.

I’m pretty sure that unspoken ‘I told you so’ is the elephant in the room every time he naps after eating just ‘soup.’

two bowls of lasagna soup on a blue background, the second on a cutting board, both pictured with melted cheese and parsley

Given my husband’s Italian heritage, and our love of all things pasta, I figured I would give  Paula Dean’s lasagna soup recipe a try.

Naturally, my guys were skeptical about any recipes’ ability to make a soup, however hearty, truly taste like one of their all time favorite pasta bakes; however, they’re always up for trying anything new that I put out on our table.

Boy, were they blown away by the finished product! It really did taste like, you guessed it, lasagna. I did make a few changes to suit my tastes and make it a little less soupy, but it only enhanced the flavors and left everyone feeling all warm, fuzzy, and full afterwards.

a spoonful of lasagna soup held up with mozzarella cheese pull from the bowl

UPDATE: Wow. It’s been 2 years and I’m finally getting around to updating this recipe’s photos. Trust me, it needed to happen. I’ve left the original posted at the bottom for your viewing enjoyment. Or not. 😉

We don’t always go the crust bread loaf route when serving this. Another favorite is pairing it with slices of Texas toast that have been toasted and then slathered with our homemade Italian garlic butter. Mmm, mmm, mmm.

a white bowl full of lasagna soup with melted cheese on top and sprinkled with fresh parsley leaves

Other Delicious Ways To Enjoy Lasagna:

If you’ve tried this LASAGNA SOUP or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTERESTFACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Lasagna Soup

All the coziness you crave from a traditional Italian lasagna, this recipe puts it all on a soup pot making it easy to prepare whenever the mood strikes.
5 from 1 vote
Print Pin Rate
Course: Soup
Cuisine: American, Italian
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 8
Calories: 979kcal


  • 1 lb ground beef
  • 1 lb ground sausage
  • 1 onion chopped
  • 1 green pepper; chopped I omitted
  • 3 tbsp minced garlic
  • 1 tsp thyme
  • 1 tablespoon brown sugar
  • 6-8 cups chicken broth depending on desired consistency
  • 1 28 oz can diced tomatoes
  • 1 15 oz can tomato sauce
  • 2 tsp Italian seasoning
  • 1/2 tsp salt
  • 2 1/2 cups broken lasagna pappardelle, or egg noodles
  • 1 & 1/2 cups grated parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 1 loaf of ‘crusty’ bread optional


  • In a large skillet combine ground beef, ground sausage, onion, bell pepper, and garlic. Cook over medium heat, stirring occasionally, until beef and sausage are cooked through and crumbled. Drain.
  • Transfer meat mixture to a large stew pot and add in broth, tomatoes, sauce, thyme, Italian seasoning, brown sugar, and salt.
  • Bring to a boil, stirring occasionally, over medium-high heat.
  • Reduce heat, and simmer about 20 minutes, stirring occasionally.
  • Add in noodles and continue simmering until noodles are tender.
  • Stir in the Parmesan cheese.
  • Serve soup and garnish each bowl with shredded mozzarella and a piece of warm, crusty bread.


Calories: 979kcal | Carbohydrates: 118g | Protein: 46g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 103mg | Sodium: 1821mg | Potassium: 1188mg | Fiber: 7g | Sugar: 11g | Vitamin A: 605IU | Vitamin C: 28mg | Calcium: 253mg | Iron: 6mg

pictures & post updated 10/11/19

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