This is the soup that took over my feed, and after one spoonful you will understand exactly why. It has everything you crave about lasagna, the savory beef and sausage, the garlicky tomato sauce, the herbs, the silky noodles, and the cheese, but it all comes together in one pot on a weeknight schedule.
Advertisements1
The secret is a broken lasagna noodle approach and a creamy broth that thickens just enough to coat every bite. Instead of layering and baking, you simmer the noodles right in the sauce so they release starch that makes the broth feel rich and velvety without a roux.
Finish each bowl with a spoonful of ricotta and a shower of mozzarella and parmesan, and it tastes like the corner piece of a Sunday lasagna, bubbling and cheesy, with none of the assembly work.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) ground beef (80/20)
The 80/20 blend gives you enough fat to brown deeply and flavor the broth; ground turkey or plant-based crumbles work as a leaner swap, though you may need an extra tablespoon of olive oil.
8 oz (225g) Italian sausage, casings removed
Hot or sweet both work; if you cannot find loose sausage, buy links and slit the casings with a knife, or substitute an extra 8 oz of ground pork plus 1 teaspoon of fennel seeds.
1 medium yellow onion, diced (about 1 1/2 cups/200g)
Yellow onion melts into the broth; frozen diced onion is a fine shortcut, and shallots are a good substitute if you want a milder sweetness.
4 garlic cloves, minced (about 1 tablespoon)
Fresh garlic is worth it here; jarred minced garlic works in a pinch, but add it at the end of the sauté so it does not turn bitter.
2 tablespoons tomato paste
Tomato paste adds deep roasted flavor; use the tube kind if you can, and freeze leftovers in tablespoon portions. Sun-dried tomato paste is a tangy swap.
1 can (28 oz/794g) crushed tomatoes
Crushed tomatoes give body without chunks; if you only have whole peeled tomatoes, crush them by hand or pulse briefly in a blender.
6 cups (1.4L) low-sodium chicken broth
Low-sodium lets you control the salt; vegetable broth makes it fully beef-free if you swap the meat, and beef broth deepens the flavor further.
8 oz (225g) lasagna noodles, broken into 1-inch pieces
Regular lasagna noodles break easily with your hands; no-boil noodles also work but need 2 extra minutes of simmering, and mafaldine is a lovely substitute.
1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon red pepper flakes
Dried herbs bloom in the hot fat; Italian seasoning can replace both herbs, and Aleppo pepper is a milder swap for the red pepper flakes.
1 cup (240g) whole-milk ricotta
Whole-milk ricotta is creamier; cottage cheese blended smooth is a high-protein substitute, and part-skim ricotta works if you drain it first.
1 1/2 cups (170g) shredded low-moisture mozzarella
Shred it yourself from a block for the best melt; pre-shredded is convenient but contains anti-caking starch that can turn grainy.
1/2 cup (50g) grated parmesan, plus fresh basil for serving
Parmigiano-Reggiano has the best nutty bite; pecorino is a sharper substitute, and a handful of torn basil finishes each bowl.
Tips & Tricks
Do not boil the noodles separately
Simmering the broken lasagna noodles directly in the broth releases starch that thickens the soup and saves a pot, but stir every few minutes so they do not stick to the bottom.
Salt at the end, not the start
Crushed tomatoes, broth, and parmesan all carry salt, so taste after the noodles are tender and adjust then to avoid an overly salty pot.
Keep the ricotta cold until serving
A cold dollop melts slowly into the hot broth and stays creamy; stirring it in during cooking can make the soup grainy.
Break noodles evenly
Snap them into uniform 1-inch pieces so they cook at the same rate and fit neatly on a spoon.
Pro Tips
Step-by-Step Instructions
1. Brown the meats
Heat a large Dutch oven over medium-high heat (about 400F/204C surface temperature) and add the ground beef and sausage. Cook for 6 to 8 minutes, breaking it up but leaving it undisturbed for the first 3 minutes, until browned and no pink remains, with an internal temperature of 160F (71C).
2. Soften the aromatics
Reduce the heat to medium (350F/177C) and add the onion. Cook for 5 minutes, stirring, until translucent and soft, then add the garlic and cook 1 minute more until fragrant but not browned.
3. Bloom the tomato paste
Push the meat to the side, add the tomato paste, oregano, basil, and red pepper flakes, and cook for 2 minutes, stirring, until the paste darkens to a brick red and smells sweet and roasted.
4. Build the broth
Pour in the crushed tomatoes and chicken broth, scraping up the browned bits from the bottom. Bring to a boil over high heat (about 425F/218C), then reduce to a gentle simmer (200F/93C) and cook for 5 minutes until the broth looks slightly thickened.
5. Simmer the noodles
Stir in the broken lasagna noodles and simmer at 200F to 210F (93C to 99C) for 14 to 16 minutes, stirring every 3 minutes, until the noodles are tender with a slight bite and the broth coats the back of a spoon.
6. Season and rest
Remove from the heat, stir in half of the parmesan, and taste for salt and pepper. Let the soup rest off the heat for 5 minutes so the broth thickens and the flavors settle.
7. Finish and serve
Ladle into bowls and top each with a dollop of ricotta, a sprinkle of mozzarella and remaining parmesan, and torn basil. The cheese will melt into the hot broth as you eat, giving that bubbling lasagna edge flavor.
Delicious Variations
Spicy Vodka Version
Add 1/4 cup vodka after blooming the tomato paste and let it cook off for 2 minutes, then finish with a splash of cream for a pink, velvety broth.
Vegetarian Garden
Swap the meats for 8 oz of chopped mushrooms and 1 diced zucchini, and use vegetable broth; add a can of white beans for protein.
Slow Cooker Style
Brown the meat and aromatics on the stove, then transfer everything except the noodles and cheese to a slow cooker on low for 4 hours, adding cooked noodles at the end.
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 loosen with a splash of chicken broth when reheating.
Freezer
Freeze the soup base without the noodles or cheese for up to 3 months in a freezer-safe container; thaw overnight in the refrigerator before reheating and cook fresh noodles to add.
Reheating
Reheat gently on the stovetop over medium-low heat (about 300F/149C) for 5 to 7 minutes, stirring, until steaming and heated through to 165F (74C); add broth as needed to thin.
Frequently Asked Questions
Q: Can I use regular pasta instead of lasagna noodles?
Yes, any short pasta works, but use about 8 oz of mafaldine, campanelle, or broken fettuccine and start checking for doneness 2 minutes earlier. Lasagna noodles are ideal because their wide, ruffled edges hold the creamy broth best.
Q: Why did my lasagna soup turn out thick and gluey?
The noodles absorbed too much broth, which usually happens if the soup sits after cooking. Stir in 1/2 to 1 cup of hot broth or water to loosen it, and next time cook the noodles just to al dente and serve promptly.
Q: Can I make lasagna soup in a slow cooker?
Yes, brown the meat and aromatics on the stove first, then add everything except the noodles, ricotta, and mozzarella to a slow cooker and cook on low for 4 hours. Add cooked noodles right before serving so they do not turn mushy.
Q: Is lasagna soup gluten-free?
It can be if you use gluten-free lasagna noodles and gluten-free broth, since the other ingredients are naturally gluten-free. Cook the gluten-free noodles separately and add them to bowls, because they break down faster in the broth.
Q: How many servings does this recipe make?
This makes about 6 generous bowls, roughly 1 1/2 cups each, which is a full meal with a side salad or crusty bread. For a lighter portion, it stretches to 8 smaller bowls.
If you make this Viral Lasagna Soup, snap a photo of those cheesy, bubbling bowls and tag me, because I love seeing your versions. Save the recipe for your next cozy night in, and let me know in the comments which variation you tried.
Viral Lasagna Soup
Viral Lasagna Soup turns layered lasagna into one cozy pot of rich tomato broth, tender noodles, and molten cheese in just 50 minutes.
🧂 Ingredients
- 1 lb (450g) ground beef (80/20)
- 8 oz (225g) Italian sausage, casings removed
- 1 medium yellow onion, diced (about 1 1/2 cups/200g)
- 4 garlic cloves, minced (about 1 tablespoon)
- 2 tablespoons tomato paste
- 1 can (28 oz/794g) crushed tomatoes
- 6 cups (1.4L) low-sodium chicken broth
- 8 oz (225g) lasagna noodles, broken into 1-inch pieces
- 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon red pepper flakes
- 1 cup (240g) whole-milk ricotta
- 1 1/2 cups (170g) shredded low-moisture mozzarella
- 1/2 cup (50g) grated parmesan, plus fresh basil for serving
📋 Instructions
- 1Brown the meats — Heat a large Dutch oven over medium-high heat (about 400F/204C surface temperature) and add the ground beef and sausage. Cook for 6 to 8 minutes, breaking it up but leaving it undisturbed for the first 3 minutes, until browned and no pink remains, with an internal temperature of 160F (71C).
- 2Soften the aromatics — Reduce the heat to medium (350F/177C) and add the onion. Cook for 5 minutes, stirring, until translucent and soft, then add the garlic and cook 1 minute more until fragrant but not browned.
- 3Bloom the tomato paste — Push the meat to the side, add the tomato paste, oregano, basil, and red pepper flakes, and cook for 2 minutes, stirring, until the paste darkens to a brick red and smells sweet and roasted.
- 4Build the broth — Pour in the crushed tomatoes and chicken broth, scraping up the browned bits from the bottom. Bring to a boil over high heat (about 425F/218C), then reduce to a gentle simmer (200F/93C) and cook for 5 minutes until the broth looks slightly thickened.
- 5Simmer the noodles — Stir in the broken lasagna noodles and simmer at 200F to 210F (93C to 99C) for 14 to 16 minutes, stirring every 3 minutes, until the noodles are tender with a slight bite and the broth coats the back of a spoon.
- 6Season and rest — Remove from the heat, stir in half of the parmesan, and taste for salt and pepper. Let the soup rest off the heat for 5 minutes so the broth thickens and the flavors settle.
- 7Finish and serve — Ladle into bowls and top each with a dollop of ricotta, a sprinkle of mozzarella and remaining parmesan, and torn basil. The cheese will melt into the hot broth as you eat, giving that bubbling lasagna edge flavor.
