This lasagna soup recipe boasts all of the ingredients and flavors of the traditional Italian recipe. Meat, tomatoes, cheese, and perfectly cooked lasagna noodles combine in one pot to get a comforting meal on the table in no time at all!
The ease of this recipe is just one of the things I love about it. The flavors are another. This soup is ready to eat in under an hour and happens to taste exactly like my very favorite lasagna recipe!
Another thing I love is that it’s made in one pot. All the ingredients are cooked in one pot so there’s minimal cleanup. Win, win, win! Here’s everything that goes into the pot:
Ingredients for this recipe:
- Ground Venison (Or ground beef! We just eat venison in our house.)
- Ground Italian Sausage
- Tomato Paste
- Diced Tomatoes
- Chicken Stock
- Lasagna Noodles
- Heavy Cream
- Mozzarella Cheese
- Parmesan Cheese
- Kosher Salt
- Italian Seasoning
Yes, cinnamon! Just a pinch! It gets added to all of my red sauce pasta dishes. It’s a secret I learned from my momma and it just makes the whole dish sing! Trust me. You’ll be glad you did.
You’ll also be glad you saved all those broken lasagna noodles from the last pan you made. That’s how this recipe came about! I was so tired of throwing away perfectly good noodles that just weren’t good enough for traditional lasagna. Of course, if you don’t have broken lasagna noodles on hand, bow tie pasta or even shells would work beautifully in this!
How to make Lasagna Soup
- Brown the meat. In a large Dutch oven or soup pot. Then remove to a bowl and leave the drippings behind.
- Cook the aromatics. Add the onion and garlic to the pot and cook until softened.
- Add the tomato paste. And the sugar. The sugar helps to balance out the acidity of the tomatoes. Add all the seasoning at this time, too.
- Add the chicken stock and diced tomatoes. Then bring it up to a boil.
- Add the noodles. And the cooked meat. Cook until the noodles are tender.
- Stir in the cream. Just before serving.
- Top with cheese. And serve with garlic bread. It’s the only way to do it!
How to freeze lasagna soup
There’s nothing like having a batch of soup in the freezer. It’s perfect to pull out on nights when cooking is just not an option. And this lasagna soup is no exception!
But! There are a few tips on the best way to freeze this soup. Prepare it as instructed up to the point of adding the diced tomatoes and chicken stock. Now, return the meat to the pot but omit the noodles and heavy cream.
Then, when you’re ready to reheat it, place the frozen soup in a large pot and bring it up to a boil. Add the noodles and cook until tender. Stir in the cream just before serving.
It’s best to do it this way because noodles turn to mush in frozen soup and dairy has a tendency to separate.
Other delicious soup recipes!
- Sausage and Tortellini Soup
- Creamy Turkey Soup with Rice
- Roasted Cauliflower Soup
- Slow Cooker Potato and Ham Soup
Lasagna Soup Recipe
- Dutch Oven or Soup Pot
- 1 pound Ground Venison (Or ground beef! We just eat venison in our house.)
- 1 pound Ground Italian Sausage
- 1 medium white onion diced
- 3 cloves garlic minced
- 6 ounces tomato paste
- 2 tsp. granulated sugar
- 1 tsp. Italian seasoning
- Pinch of ground cinnamon
- 29 ounces diced tomatoes from two 14.5 ounce cans
- 4 cups chicken stock
- 8 ounces lasagna noodles broken into pieces (or another noodle of your choice!)
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese for serving
- ½ cup freshly shredded parmesan cheese for serving
- Kosher Salt to taste
- Place a large Dutch oven with a lid over medium-high heat. Add the ground venison and sausage and cook until rendered and browned. Remove the meat from the pot to a bowl, leaving the drippings behind.
- Add the onion to the pot and stir to coat in the drippings (if necessary, add 1 tablespoon of olive oil to the pot if the meat was especially lean). Sprinkle with kosher salt and cook, stirring occasionally, until onions begin to soften, about 3 minutes. Stir in garlic and cook until fragrant, about 1 minute more.
- Add the tomato paste, sugar, Italian seasoning and cinnamon. Stir to coat and cook until tomato paste is fragrant, about 1 minute more. Stir in the diced tomatoes and chicken stock. Taste and season with more kosher salt, if necessary.
- Bring the soup up to a boil. Stir in the cooked meat and broken lasagna noodles. Cook until noodles are tender, about 10 minutes. Remove soup from heat and stir in cream.
- Serve soup with mozzarella and parmesan cheese on top. And garlic bread on the side!
- Leftover soup can be stored in fridge for up to three days. Please note, however, that the soup will thicken significantly and will need to be thinned with additional chicken stock when reheated.
- Refer to post for notes on how to freeze this soup!