This Viral Lasagna Soup took over my feed for good reason: it tastes like a pan of lasagna but comes together in one pot on a weeknight. Broken lasagna noodles simmer in a savory tomato-beef broth until tender, then get finished with a swirl of creamy ricotta and a shower of mozzarella.
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The magic is in the layering. Crumbled Italian sausage and ground beef build a deep, meaty base, a splash of marinara and crushed tomatoes keep it saucy, and a pinch of Italian herbs and fennel ties it all to classic lasagna. The ricotta dollop melts into the broth, giving every spoonful that cheesy, creamy finish.
Serve it with torn basil and a hunk of crusty bread for dipping, and you have a cozy, crowd-pleasing dinner that reheats beautifully for lunch the next day.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) ground beef (80/20)
The 80/20 blend gives the richest, most flavorful broth. Substitute ground turkey or plant-based crumbles if you prefer, but add a tablespoon of olive oil to compensate for the leaner meat.
8 oz (225g) mild Italian sausage, casings removed
Mild sausage adds fennel-forward lasagna flavor without heat. Look for sausage with visible fennel seeds; hot Italian sausage works if you like a kick.
1 medium yellow onion, diced (about 1 cup/160g)
Yellow onion melts into the broth and adds sweetness. A white or sweet onion is a fine swap; avoid red onion, which tints the broth.
3 garlic cloves, minced
Fresh garlic gives the best aroma. Use 1 teaspoon of garlic paste or 1/2 teaspoon garlic powder in a pinch.
2 tablespoons tomato paste
Tomato paste deepens the color and adds concentrated sweetness. Substitute 3 tablespoons of extra marinara if you do not have paste.
1 jar (24 oz/680g) marinara sauce
Use a good-quality jarred marinara with no added sugar for the cleanest flavor. Crushed tomatoes plus a pinch of sugar work as a substitute.
6 cups (1.4L) low-sodium beef broth
Low-sodium broth lets you control the salt level. Chicken broth or vegetable broth can be swapped in; taste and adjust seasoning at the end.
8 oz (225g) lasagna noodles, broken into 1- to 2-inch pieces
Regular (not no-boil) lasagna noodles hold up best in soup. Campanelle or broken mafaldine make good substitutes if you cannot find lasagna sheets.
1 teaspoon dried Italian seasoning
A blend of basil, oregano, and thyme rounds out the flavor. Substitute 1/2 teaspoon dried oregano plus 1/2 teaspoon dried basil.
1 cup (250g) whole-milk ricotta
Whole-milk ricotta gives the creamiest swirl. Cottage cheese blended smooth is a lighter substitute with a similar texture.
1 cup (115g) shredded low-moisture mozzarella
Low-moisture mozzarella melts without watering down the soup. Shredded provolone or a mozzarella-provolone blend is a great swap.
1/4 cup (10g) fresh basil, torn, plus more for serving
Fresh basil brightens the finished soup. If unavailable, stir in 1 teaspoon of pesto at the end instead.
Tips & Tricks
Do not overcook the noodles
Lasagna noodles keep absorbing broth as the soup sits, so cook them just until al dente and add extra broth when reheating leftovers.
Brown the meat properly
Let the beef and sausage sit undisturbed for a few minutes before breaking them up so they develop a golden crust and deeper flavor.
Season in layers
Salt the onions, season the meat, and taste the broth before adding the cheese, since the sausage and marinara already carry salt.
Pro Tips
Step-by-Step Instructions
1. Brown the meat
Heat a large Dutch oven over medium-high heat (about 400°F/205°C on an infrared thermometer) and cook the ground beef and sausage for 6 to 8 minutes, breaking them up, until browned and no pink remains. The meat should look deeply golden in spots and reach 160°F (71°C) internally.
2. Soften the aromatics
Reduce the heat to medium (about 350°F/175°C), add the onion, and cook for 4 to 5 minutes until translucent and soft. Stir in the garlic and tomato paste and cook for 1 minute until the paste darkens slightly and smells sweet.
3. Build the broth
Pour in the marinara, beef broth, and Italian seasoning, scraping up browned bits from the bottom. Bring to a boil over high heat (about 400°F/205°C), then reduce to a simmer.
4. Simmer the soup
Simmer uncovered for 10 minutes, stirring occasionally, until the broth thickens slightly and the flavors meld. You should see gentle bubbling around the edges, not a rolling boil.
5. Cook the noodles
Add the broken lasagna noodles and cook for 10 to 12 minutes, stirring often so they do not stick, until al dente. Taste a noodle: it should be tender with a slight bite in the center.
6. Swirl in the ricotta
Turn off the heat and stir in the ricotta and half the mozzarella until the broth turns creamy and the cheese melts, about 1 minute. Taste and adjust salt and pepper.
7. Serve
Ladle into bowls and top with the remaining mozzarella, torn basil, and a crack of black pepper. Serve immediately with crusty bread for dipping.
Delicious Variations
Spicy Lasagna Soup
Swap mild sausage for hot Italian sausage and add 1/2 teaspoon red pepper flakes with the garlic for a fiery kick.
Vegetarian Lasagna Soup
Replace the meat with 8 oz of chopped mushrooms and a 15-oz can of lentils, and use vegetable broth for a hearty meatless version.
Creamy White Lasagna Soup
Use a jar of Alfredo sauce instead of marinara and add a pinch of nutmeg for a rich, white-sauce twist.
How to Store Viral Lasagna Soup
Refrigerator
Store in an airtight container in the refrigerator for up to 4 days. The noodles will absorb broth, so stir in a splash of beef broth when reheating.
Freezer
Freeze in portions for up to 2 months, but cook the noodles separately if you plan to freeze, since they turn mushy. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat (about 300°F/150°C) for 5 to 7 minutes, adding broth as needed, until steaming hot throughout.
Frequently Asked Questions
Q: Can I use no-boil lasagna noodles for lasagna soup?
Yes, you can use no-boil lasagna noodles, but they soften faster, so start checking them after 8 minutes of simmering. They also absorb more broth, so add an extra cup of broth to keep the soup saucy.
Q: Why did my lasagna soup turn mushy?
The noodles were likely overcooked or left sitting in the hot broth too long. Cook them just to al dente, and if you are not serving right away, cook the noodles separately and add them to bowls when serving.
Q: Can I make lasagna soup in a slow cooker?
Yes, brown the meat and soften the onions on the stovetop first, then transfer everything except the noodles, ricotta, and mozzarella to a slow cooker. Cook on low for 4 hours, add the noodles for the last 30 minutes, and stir in the cheeses at the end.
Q: How do I make lasagna soup gluten-free?
Use gluten-free lasagna noodles or gluten-free penne, and check that your marinara and broth are certified gluten-free. Cook the noodles separately if they tend to fall apart, then add them to the bowls.
Q: What do you serve with lasagna soup?
Serve it with crusty garlic bread, a simple green salad with vinaigrette, or warm focaccia for dipping. A sprinkle of Parmesan and fresh basil on top completes the lasagna feel.
If you make this Viral Lasagna Soup, snap a photo of that cheesy ricotta swirl and tag me, then leave a comment below to tell me how your family liked it. Save the recipe for your next cozy night in!
Viral Lasagna Soup
Viral Lasagna Soup delivers saucy, cheesy lasagna flavor in one pot with tender noodles, rich tomato broth, and a creamy ricotta swirl.
🧂 Ingredients
- 1 lb (450g) ground beef (80/20)
- 8 oz (225g) mild Italian sausage, casings removed
- 1 medium yellow onion, diced (about 1 cup/160g)
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 jar (24 oz/680g) marinara sauce
- 6 cups (1.4L) low-sodium beef broth
- 8 oz (225g) lasagna noodles, broken into 1- to 2-inch pieces
- 1 teaspoon dried Italian seasoning
- 1 cup (250g) whole-milk ricotta
- 1 cup (115g) shredded low-moisture mozzarella
- 1/4 cup (10g) fresh basil, torn, plus more for serving
📋 Instructions
- 1Brown the meat — Heat a large Dutch oven over medium-high heat (about 400°F/205°C on an infrared thermometer) and cook the ground beef and sausage for 6 to 8 minutes, breaking them up, until browned and no pink remains. The meat should look deeply golden in spots and reach 160°F (71°C) internally.
- 2Soften the aromatics — Reduce the heat to medium (about 350°F/175°C), add the onion, and cook for 4 to 5 minutes until translucent and soft. Stir in the garlic and tomato paste and cook for 1 minute until the paste darkens slightly and smells sweet.
- 3Build the broth — Pour in the marinara, beef broth, and Italian seasoning, scraping up browned bits from the bottom. Bring to a boil over high heat (about 400°F/205°C), then reduce to a simmer.
- 4Simmer the soup — Simmer uncovered for 10 minutes, stirring occasionally, until the broth thickens slightly and the flavors meld. You should see gentle bubbling around the edges, not a rolling boil.
- 5Cook the noodles — Add the broken lasagna noodles and cook for 10 to 12 minutes, stirring often so they do not stick, until al dente. Taste a noodle: it should be tender with a slight bite in the center.
- 6Swirl in the ricotta — Turn off the heat and stir in the ricotta and half the mozzarella until the broth turns creamy and the cheese melts, about 1 minute. Taste and adjust salt and pepper.
- 7Serve — Ladle into bowls and top with the remaining mozzarella, torn basil, and a crack of black pepper. Serve immediately with crusty bread for dipping.
