Name: Lasagna Soup with Cheesy Dollops Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1/2 pound lean ground beef; 1/2 pound ground Italian sausage; 1 yellow onion, chopped; 3 cloves garlic, minced; 2 tablespoons fresh parsley, chopped (or 2 tsp dried); 2 cups fresh spinach leaves (optional); fresh basil, for serving; 1 tablespoon olive oil; 1 recipe homemade marinara sauce or 24 ounces marinara sauce; 7 cups low sodium chicken broth or vegetable broth; Salt and freshly ground black pepper, to taste; 1/4 teaspoon red pepper flakes; 1/2 teaspoon dried oregano; 1 teaspoon dried basil; 9 lasagna noodles, broken into pieces (quartered recommended); 10 ounces ricotta cheese or cottage cheese; 1 cup shredded mozzarella cheese; 1/2 cup freshly grated Parmesan cheese

If you’re craving all the comfort of a classic lasagna but want something quicker and cozier, you’ll absolutely fall for this Lasagna Soup with Cheesy Dollops Recipe. I love this because it hits all the same flavor notes as traditional lasagna but in a big, steaming bowl of soup that’s perfect for busy weeknights or chilly weekends. Trust me, once you try it, you’ll have a new favorite go-to meal that’s delicious, satisfying, and surprisingly simple.

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Why You’ll Love This Recipe

Comfort Food in a Bowl: It delivers all the classic lasagna flavors without the layers or fuss, perfect for a cozy meal.
Quick and Easy: No boiling noodles separately or assembly required—everything cooks together in one pot.
Cheesy Dollops Magic: That creamy cheese mixture on top takes each spoonful to the next level of indulgence.
Flexible & Adaptable: Whether you want to make it vegetarian, vegan, or use different pasta, this recipe easily bends to your needs.

A white bowl filled with a thick, reddish-brown lasagna soup with visible ground meat and melted cheese on top. There are ruffled-edge pasta pieces partially submerged in the soup, one of which is being held above the bowl by a silver spoon showing layers of sauce, meat, and cheese. A fresh green basil leaf rests on the surface of the soup. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Lasagna Soup with Cheesy Dollops, lasagna soup recipe, comfort food dinner, quick hearty soup, cheesy lasagna soup

Ingredients You’ll Need

The magic of this Lasagna Soup with Cheesy Dollops Recipe lies in the simple, fresh ingredients that blend beautifully together. You won’t need anything fancy, just good-quality basics that bring home that Italian comfort vibe.

Flat lay of a small mound of fresh lean ground beef, a small mound of fresh Italian sausage, a whole yellow onion with natural texture, three whole garlic cloves unpeeled, a small white bowl of rich red tomato paste, a small white bowl of chunky homemade marinara sauce, a few fresh green parsley sprigs, dried oregano and dried basil herbs loosely scattered, a small white bowl of low sodium chicken broth, several broken pieces of fresh wide lasagna noodles, a handful of fresh bright green spinach leaves, a small white bowl of creamy ricotta cheese, a small white bowl of shredded mozzarella cheese, a small white bowl of finely grated parmesan cheese, and a few fresh basil leaves arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Lasagna Soup with Cheesy Dollops, lasagna soup recipe, comfort food dinner, quick hearty soup, cheesy lasagna soup

Ground beef: I use lean ground beef so the soup isn’t greasy but still has rich flavor.
Ground Italian sausage: Adds great seasoning and depth; spicy or sweet both work based on what you like.
Yellow onion: This aromatic base is key for that comforting savory flavor.
Olive oil: For sautéing your veggies — use extra virgin for best taste.
Garlic cloves: Always a must for Italian-infused dishes; I mince them fresh for punchy flavor.
Tomato paste: Concentrated to build that rich tomato base in the soup.
Marinara sauce: Homemade is awesome here, but a good-quality store-bought bottle makes this super easy.
Red pepper flakes: Just a pinch to add warmth without overwhelming heat.
Fresh parsley: Adds fresh herbaceous notes; dried works too in a pinch.
Dried oregano and basil: Classic Italian herbs essential for that authentic flavor.
Chicken broth: Or vegetable broth if you want to keep it lighter or vegetarian-friendly.
Lasagna noodles: Broken into pieces; they soften right in the broth and capture all the sauce.
Fresh spinach (optional): I love the pop of green and extra nutrition, but it’s totally optional.
Ricotta cheese: The creamy heart of those cheesy dollops—it makes such a difference.
Mozzarella cheese: Melts beautifully for gooey texture in the dollops.
Parmesan cheese: The sharp umami kick that rounds out the cheese blend perfectly.
Fresh basil: Just a sprinkle on top brings fresh aroma and color to every bowl.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how adaptable the Lasagna Soup with Cheesy Dollops Recipe is. I’ve played around with different proteins and veggies, and honestly, you can customize it to whatever you have on hand or your dietary preferences.

Vegetarian Version: Swap the meats for hearty veggies like zucchini, mushrooms, and yellow squash. I tried this once when out of sausage and it was surprisingly meaty and satisfying.
Vegan Version: Skip the meat and cheese, and try cashew ricotta for that creamy dollop. It’s a fun experiment that works well if you have time for homemade nut cheeses.
Pasta Swaps: Broken lasagna noodles are classic, but you can use any pasta shape you like—from penne to rotini. My kids love penne best!
Slow Cooker Option: Perfect if you want to set it and forget it — just brown your meat, toss everything in the slow cooker (except noodles), and add those later. It’s a lifesaver on busy days.

How to Make Lasagna Soup with Cheesy Dollops Recipe

Step 1: Brown Your Meats

Start by heating a large pot over medium-high heat and toss in your ground beef and Italian sausage. I like to season with salt and freshly cracked black pepper as I go, building flavor right from the start. Brown the meats until just cooked through and no pink remains—this usually takes about 6 to 8 minutes. Then, drain off excess grease to avoid a heavy soup and set the meat aside for now. This technique keeps the soup lighter and lets each bite be perfect, without being oily.

Step 2: Build Your Flavor Base with Veggies and Garlic

Next, pop some olive oil into the same pot over medium heat. Add your chopped onion and give it about 5 minutes to soften and become sweet, stirring occasionally so it doesn’t brown too much. Once the onion is translucent and tender, stir in the minced garlic and let it get fragrant for a minute or two. This step is where those delicious foundational flavors come alive—don’t rush it!

Step 3: Add Tomatoes, Broth, and Spices

Now stir in your tomato paste, marinara sauce, plus the oregano, basil, red pepper flakes, and parsley. Pour in your chicken broth and return the browned meats to the pot. Give everything a good stir, then turn the heat up to bring it to a boil. This mixture is the heart of your lasagna soup—rich, herby, and savory. If you’ve ever wondered how to get that perfect balance of tomato and herbs, this is it!

Step 4: Cook the Noodles & Add Spinach

Once the soup hits a boil, toss in your broken lasagna noodles and lower the heat to medium-low. Stir occasionally so the noodles cook evenly and don’t clump. It usually takes 10 to 12 minutes for them to get tender but still hold their shape. If you love a bit of green like I do, stir in fresh spinach during the last few minutes—watch it wilt beautifully and add a fresh twist to your soup.

Step 5: Make the Irresistible Cheesy Dollops

While the noodles cook, stir together your ricotta, shredded mozzarella, and freshly grated parmesan cheese in a small bowl. I love this step because it’s like making a little creamy cloud to top each serving. When you ladle the hot soup into bowls, just add a generous dollop of this cheesy blend right on top. As it slowly melts into the soup, every bite becomes a burst of creamy, cheesy goodness that feels downright indulgent.

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Pro Tips for Making Lasagna Soup with Cheesy Dollops Recipe

Brown Meats Well: I learned that properly browning your meats adds deep flavor and prevents a greasy broth. Don’t rush this step!
Add Noodles Last: I discovered it’s best to add noodles toward the end so they don’t overcook or get mushy if you want leftovers.
Cheese Dollops Are Key: Mixing mozzarella, ricotta, and parmesan creates the perfect creamy topping that melts into the soup with each bite.
Use Quality Broth: Using low-sodium chicken or veggie broth lets you control the salt level and keeps the soup light yet flavorful.

How to Serve Lasagna Soup with Cheesy Dollops Recipe

Lasagna Soup with Cheesy Dollops Recipe - Serving

Garnishes

For garnishes, I always add a few fresh basil leaves right before serving—that fresh herb aroma elevates the whole bowl. Some cracked black pepper on top is nice, and if I’m feeling fancy, a tiny drizzle of good olive oil adds richness. Sometimes I sprinkle a little extra grated parmesan for cheese lovers who want a little more punch. These finishing touches really make it feel like restaurant-quality comfort food at home.

Side Dishes

This soup is hearty but I like to serve it with a crisp green salad dressed in vinaigrette for balance. Garlic bread or warm crusty Italian bread is an absolute must in my house—there’s nothing better than dipping bread into that cheesy, tomato-rich broth! For a lighter option, a simple roasted vegetable tray pairs really well, too.

Creative Ways to Present

I’ve had friends over and served this soup in mini cast iron skillets with a big cheesy dollop on top—so fun and cozy for dinner parties. For kids, I sometimes put the soup in clear bowls so they can see all the noodles and cheese melting together, which makes it extra fun to eat. You could also set up a “build your own cheesy dollop” bar with different cheeses and herbs for a casual, interactive meal (always a hit!).

Make Ahead and Storage

Storing Leftovers

I usually store leftover lasagna soup in airtight containers in the fridge for up to 3 to 4 days. One trick I learned is to keep the cheesy dollops separate until reheating—it keeps everything tasting fresh without the cheese separating or becoming grainy.

Freezing

Freezing this soup works great if you leave out the cheese topping. Just freeze in a freezer-safe container for 2 to 3 months. When you’re ready, thaw overnight in the fridge and gently warm it on the stove. I sometimes make the noodles fresh after thawing for the best texture—but it’s totally up to you.

Reheating

When reheating, I prefer warming the soup slowly on the stovetop over medium heat to keep the noodles intact and avoid drying out the broth. Stir occasionally and add a splash of broth or water if needed. Don’t forget to add fresh cheesy dollops right before serving to replicate that fresh-from-the-pot magic.

FAQs

Can I make Lasagna Soup with Cheesy Dollops Recipe ahead of time?

Yes! You can prepare the soup base up to the point before adding the noodles, then refrigerate. When you’re ready to serve, heat it up and cook the noodles fresh for the best texture. This keeps the noodles from getting mushy and makes dinner prep easier on busy days.
What cheeses work best for the cheesy dollops?

The classic blend of ricotta, shredded mozzarella, and freshly grated parmesan is what I swear by. The ricotta keeps the dollops creamy, mozzarella adds meltiness, and parmesan brings a sharp umami punch. You can experiment with other cheeses, but this combo balances richness and flavor beautifully.
Can I make this vegetarian or vegan?

Absolutely! For vegetarian, just skip the meats and load up on extra veggies like mushrooms, zucchini, and spinach. For vegan, omit the meat and cheese, and try a cashew-based ricotta as a cheese substitute. The soup still comes out comforting and satisfying.
What if I don’t have lasagna noodles?

No worries! You can use any pasta shape you have on hand—penne, rotini, or even broken spaghetti. Just watch noodle cooking times since they vary by shape.

Final Thoughts

This Lasagna Soup with Cheesy Dollops Recipe has become a total staple in my kitchen. It’s the perfect way to get all the rich, cozy flavors of lasagna without the time and fuss. Every time I make it, friends and family go crazy over the cheesy dollops and hearty broth. I hope you give this a try—it’s one of those recipes that feels like a warm hug in a bowl, and I’m excited for you to experience it too!