Pioneer Woman Lasagna Soup Recipe – Easy Hamburger & Sausage Dinner

Posted on August 29, 2025

Pioneer Woman lasagna soup - featured image

There’s just something magical about the aroma of simmering tomato sauce, bubbling away with noodles and cheese, that makes my kitchen feel like home. The first time I whipped up this Pioneer Woman lasagna soup recipe with hamburger and sausage, I was honestly blown away by how much it tasted like classic lasagna—without all those layers and fuss. My family couldn’t get enough! If you’ve ever found yourself craving lasagna but wishing it was a little less work (and maybe a little more cozy), this recipe is going to become your new weeknight hero.

I stumbled onto the idea during a chilly fall weekend, after watching The Pioneer Woman herself whip up something hearty on TV. I was short on time and, let’s face it, a bit too lazy to fuss with all those lasagna noodles. So, I grabbed hamburger, sausage, and a few pantry staples—and, wow, did my kitchen smell amazing! What really hooked me is how you get all the rich flavors and textures of traditional lasagna, but in a bowl, ready to slurp up with a spoon.

This Pioneer Woman lasagna soup recipe is now my go-to for busy nights, casual dinners with friends, and even meal prep for the week. It’s packed with protein from the hamburger and sausage, layered with noodles and melty cheese, and the tomato broth warms you right up. Plus, it’s easy to adapt for picky eaters or anyone with dietary needs. When I say “irresistible,” I’m not exaggerating—I’ve made it at least fifteen times, tweaking the spices and cheese until it was absolutely perfect. If you love comfort food but crave simplicity, you’re going to fall hard for this lasagna soup!

Why You’ll Love This Pioneer Woman Lasagna Soup Recipe

After dozens of batches and way too many taste tests (not that I’m complaining), I can promise this Pioneer Woman lasagna soup recipe with hamburger and sausage is a total game-changer. Here’s the scoop:

Quick & Easy: You can pull this soup together in under 45 minutes—no need to cook and layer noodles! Perfect for hectic weeknights or when the craving hits.
Simple Ingredients: You probably have everything you need in your fridge and pantry already. No specialty groceries or fancy cheeses to hunt down.
Cozy Comfort: Imagine all the best parts of lasagna—savory meat, tangy tomato sauce, creamy cheese—served piping hot in a bowl. It’s like a hug for your tastebuds.
Crowd-Pleaser: My kids beg for seconds, and grown-ups swoon over the bold flavors. It’s one of those rare recipes that everyone agrees on.
All the Lasagna Goodness: The combination of hamburger and sausage brings so much depth, while the noodles soak up the broth just right. Every spoonful is loaded with flavor.

Unlike traditional lasagna, you don’t have to fuss with layering or baking. Instead, you get a rich, savory soup that’s hearty and satisfying. I blend the meat for the perfect texture and use a mix of Italian seasoning and garlic to give it that signature lasagna taste. Sometimes I swap in low-carb noodles or add extra veggies—honestly, it’s hard to mess this up!

It’s the kind of soup that makes you sigh with happiness after the first bite, especially on a cold night. It’s also forgiving—if you’re short on time, you can use pre-cooked meat, and if you’re feeling fancy, you can sprinkle Parmesan and fresh basil on top. This Pioneer Woman lasagna soup recipe isn’t just good; it’s the one I turn to when I want something warm, easy, and absolutely delicious.

Ingredients Needed for Irresistible Lasagna Soup

This Pioneer Woman lasagna soup recipe relies on everyday ingredients that pack loads of flavor and comfort. You won’t need anything fancy—just a few staples and a little bit of cheese magic.

For the Soup Base:
- 1 lb (450 g) ground hamburger (80/20 for best flavor)
- 1 lb (450 g) Italian sausage (casings removed; sweet or spicy, your call)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (red or green works)
- 2 tsp Italian seasoning (homemade or store-bought)
- 1 tsp dried basil (adds extra depth)
- 1/4 tsp crushed red pepper flakes (optional, for a little kick)
- 1/2 tsp kosher salt (plus more to taste)
- 1/4 tsp ground black pepper
Liquids & Tomatoes:
- 1 (28-oz/796g) can crushed tomatoes
- 1 (15-oz/425g) can tomato sauce
- 4 cups (950 ml) beef broth (low-sodium preferred)
- 2 tbsp tomato paste (for richness)
Noodles:
- 8 oz (225g) lasagna noodles, broken into bite-sized pieces (or use bowtie pasta)
Cheese Topping:
- 1 cup (225g) ricotta cheese
- 1 cup (100g) shredded mozzarella cheese
- 1/2 cup (50g) grated Parmesan cheese
- Fresh parsley or basil, chopped (for garnish)
Optional Add-Ins:
- Spinach leaves (a handful, stirred in at the end)
- Sliced mushrooms (add with onions for extra earthiness)
- Chopped zucchini or carrots (if you want a veggie boost)

Ingredient Tips: I love using small-curd ricotta for extra creaminess, and if you’re gluten-free, try swapping the noodles for gluten-free lasagna or rotini. For the meat, I usually grab Johnsonville sausage and 80/20 ground beef—they have the best texture. Don’t be shy with the cheese toppings; that’s where the lasagna magic really comes in!

If you need a dairy-free option, use vegan ricotta and mozzarella. And if you’re running low on Italian seasoning, just mix dried oregano, thyme, and basil together. This Pioneer Woman lasagna soup recipe is all about making things easy, so use what you’ve got!

Equipment Needed

Large Soup Pot or Dutch Oven: A heavy-bottomed pot is best for browning meat and simmering soup. I’ve used both stainless steel and enameled cast iron—either works, but cast iron keeps heat super even.
Wooden Spoon or Heatproof Spatula: For stirring and scraping up those tasty brown bits.
Chef’s Knife & Cutting Board: You’ll need these for chopping onions, garlic, and veggies.
Measuring Cups & Spoons: For getting the seasoning and liquids just right.
Colander: Handy for draining noodles if you cook them separately (sometimes I do it right in the soup if I’m feeling lazy).
Ladle: Makes serving way easier, especially if you’re dishing up big bowls.
Bowls & Spoons for Serving: I love deep bowls for this—it keeps the soup hot longer!

If you don’t have a Dutch oven, any large pot will do. My budget pick is the 6-quart stainless stockpot from Target—it’s sturdy and easy to clean. For cleanup, soak your pot right after serving; tomato sauce sticks like crazy if left overnight. And if you love cheese, grab a microplane for perfect Parmesan shavings!

Preparation Method: Pioneer Woman Lasagna Soup Recipe

Brown the Meat: Heat your soup pot over medium-high. Add 1 lb (450g) hamburger and 1 lb (450g) sausage. Break up the meat with a wooden spoon and cook until browned, about 6-8 minutes. (Tip: If your sausage is extra fatty, drain off most of the grease, but leave a tablespoon for flavor.)
Sauté the Veggies: Toss in diced onion and bell pepper. Cook until softened and fragrant, around 4-5 minutes. Add garlic and cook for another 30 seconds, just until it smells amazing—don’t let it burn!
Season It Up: Sprinkle in Italian seasoning, basil, red pepper flakes, salt, and black pepper. Stir well to coat the meat and veggies. (Note: If you’re using mushrooms or zucchini, add them here.)
Add Tomatoes and Broth: Pour in crushed tomatoes, tomato sauce, and beef broth. Stir in tomato paste. Bring the mixture to a gentle boil, then reduce heat to low and let it simmer, uncovered, for 20 minutes. The soup should thicken slightly and smell like a lasagna dream!
Cook the Noodles: Break lasagna noodles into bite-sized pieces. If you’re adding them directly to the pot, toss them in now and simmer for 10-12 minutes until tender. If you prefer, cook noodles separately according to package directions, then stir them into the soup. (Troubleshooting: If noodles soak up too much liquid, add a splash of extra broth.)
Prepare Cheese Topping: While soup simmers, mix ricotta, mozzarella, and Parmesan in a bowl. Stir until creamy. (Honestly, sometimes I just layer cheese directly into each bowl—it melts perfectly!)
Finish and Serve: Taste the soup and adjust seasoning as needed. Ladle hot soup into bowls, add a scoop of cheese mixture, and sprinkle with fresh parsley or basil. The cheese will melt into the soup—so good!
Optional Add-Ins: Stir in spinach or other quick-cooking veggies just before serving for extra color and nutrition.

Prep Notes: If you want extra flavor, let the soup sit for 5 minutes before serving—it thickens and the spices meld together. If your soup is too thick, loosen it with water or more broth. If it’s too thin, simmer uncovered a few more minutes. And if you’re a cheese fanatic, don’t be shy—pile it on!

Cooking Tips & Techniques

Let’s be real: I’ve made every possible mistake with this Pioneer Woman lasagna soup recipe. Here’s what I’ve learned (sometimes the hard way):

Timing is Everything: Add the noodles just before serving if you like them al dente. If they sit too long, they’ll soak up the broth and get mushy.
Browning the Meat: Don’t rush! Let the hamburger and sausage develop a nice crust—you’ll get way more flavor.
Sautéing Onions and Garlic: Use medium heat and keep stirring. Burnt garlic turns bitter fast; I’ve ruined one batch by walking away for a minute!
Season Gradually: It’s easy to over-salt with canned broth and sausage. Taste as you go. If it’s too salty, add a splash of water and a pinch of sugar.
Noodle Troubles: If you want to freeze leftovers, cook noodles separately and add them to individual bowls. Otherwise, frozen noodles get weirdly chewy.
Cheese Topping: For best meltiness, use freshly grated mozzarella. Bagged cheese sometimes clumps up.
Multitasking: While the soup simmers, prep your cheese and chop herbs. It saves time and keeps cleanup minimal.
Consistency: For thicker soup, simmer uncovered and stir often. For thinner soup, keep it covered and add extra broth.

Don’t be afraid to tweak spices or cheese to fit your taste. The first time I made this, I accidentally doubled the garlic and loved it! If you want a restaurant-quality finish, drizzle a little extra virgin olive oil on top before serving. And honestly, leftovers taste even better—just reheat gently so the cheese stays creamy.

Variations & Adaptations

This Pioneer Woman lasagna soup recipe is super flexible—here’s how you can make it your own:

Low-Carb or Gluten-Free: Swap lasagna noodles for zucchini ribbons, gluten-free pasta, or even cauliflower gnocchi. I’ve tried it with chickpea pasta, and it’s pretty darn good!
Vegetarian: Skip the meat and double up on mushrooms, spinach, and zucchini. Substitute veggie broth and add a splash of soy sauce for savory depth.
Spicy Kick: Use hot Italian sausage and extra red pepper flakes. Or add a diced jalapeño with the onions for real heat.
Seasonal Veggies: In summer, toss in chopped fresh tomatoes or corn. In winter, add roasted butternut squash cubes for a sweet twist.
Dairy-Free: Use plant-based ricotta and mozzarella. Kite Hill makes a great almond ricotta if you’re avoiding dairy.

I once made this with smoked turkey sausage instead of pork and it was a hit! If you’re cooking for allergies, just skip the cheese or use allergy-friendly versions. And honestly, you can play with the herbs—fresh basil is amazing in summer, while dried oregano works great year-round.

Serving & Storage Suggestions

I love serving this Pioneer Woman lasagna soup recipe piping hot, topped with a generous scoop of melty cheese and a sprinkle of fresh basil. Deep bowls work best—keeps the soup warm and lets you dig in for those cheesy bites. Pair it with garlic bread, a simple green salad, or even roasted veggies for a full meal.

If you’re hosting, set out bowls of extra cheese and fresh herbs so everyone can customize their own. For drinks, a glass of red wine or sparkling water with lemon is perfect—trust me, it’s a crowd-pleaser!

For storage, let the soup cool completely, then transfer to airtight containers. Keep cheese topping separate if possible. It’ll last in the fridge up to 4 days, or freeze (without noodles) for up to 2 months. Reheat gently on the stove or in the microwave, adding a splash of broth to loosen it up. The flavors deepen overnight, so leftovers are even tastier!

Nutritional Information & Benefits

Each serving of this Pioneer Woman lasagna soup recipe (about 2 cups, with cheese) packs around 400-450 calories, 25g protein, 18g fat, and 35g carbs. It’s loaded with protein from hamburger and sausage, plus calcium from the cheese. Tomatoes and bell peppers add vitamin C, while onions and garlic bring antioxidants.

If you use whole wheat noodles or add extra veggies, you’ll get more fiber. The soup is naturally gluten-free if you swap in GF noodles, and can be made dairy-free with plant-based cheese. Watch out for sodium if you use regular broth or store-bought sausage—look for low-sodium options if you’re watching salt.

Personally, I love how filling this soup is—it keeps me satisfied for hours, and it’s a much lighter take on classic lasagna. Just watch for allergens: dairy, gluten (in noodles), and pork (in sausage).

Conclusion

If you’re looking for a dinner that’s comforting, easy, and guaranteed to win over anyone at the table, this Pioneer Woman lasagna soup recipe is it. I’ve made it for family, friends, and even picky eaters—everyone goes back for seconds. You can tweak it for your needs, add extra veggies, or dial up the spice.

What I love most is how simple it is, without sacrificing those classic lasagna flavors. It’s become a staple in my dinner rotation, and I hope it finds a spot in yours too. Give it a whirl, and let me know how you make it your own—share your adaptations below or tag me on Pinterest!

Ready for a cozy dinner? Grab your soup pot and let’s make lasagna magic happen—one delicious spoonful at a time.

FAQs About Pioneer Woman Lasagna Soup Recipe

Can I make lasagna soup ahead of time?

Absolutely! Make the soup base and keep noodles and cheese toppings separate. Reheat gently and add noodles just before serving.

What’s the best type of sausage to use?

I like Italian sausage—sweet or spicy, depending on your taste. Turkey sausage works great too for a lighter option.

Can I freeze lasagna soup?

Yes, but freeze without noodles for best texture. Thaw overnight, reheat gently, and add fresh-cooked noodles when serving.

How do I make this soup vegetarian?

Skip the meat and use extra mushrooms, zucchini, and spinach. Substitute veggie broth and add a splash of soy sauce for depth.

What cheese works best as a topping?

Ricotta, mozzarella, and Parmesan are classic. You can also use provolone or a dairy-free cheese blend if needed.

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