Lasagna Soup captures all the rich, comforting flavors of classic lasagna, savory ground beef, Italian herbs, tomatoes, pasta, and a creamy cheesy topping, but transforms it into a hearty and satisfying soup. It’s a one-pot meal perfect for cold nights, busy weeknights, or feeding a crowd. With less prep and cook time than traditional lasagna, this soup delivers bold Italian flavor in a fraction of the time. Each spoonful is packed with tender noodles, melty cheese, and robust tomato broth that feels both nostalgic and indulgent. It’s everything you love about lasagna without the layering or baking.
Ingredients
- 1 pound ground beef or Italian sausage (or a mix of both)
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can diced tomatoes
- 6 cups chicken or beef broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 ounces lasagna noodles, broken into bite-sized pieces
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh chopped parsley or basil for garnish (optional)
Preparation
Step 1: In a large Dutch oven or heavy-bottomed soup pot, heat the olive oil over medium heat. Add the ground beef or sausage and cook until browned, breaking it apart with a spoon as it cooks. Drain excess fat if needed.
Step 2: Add diced onion to the pot and sauté for 3–4 minutes until soft. Stir in the minced garlic and cook for 30 seconds, followed by the tomato paste. Cook for another minute to deepen the flavor.
Step 3: Pour in crushed tomatoes, diced tomatoes, and broth. Stir to combine. Add basil, oregano, red pepper flakes, salt, and black pepper. Bring the soup to a boil, then reduce heat and let simmer uncovered for 15 minutes to allow the flavors to develop.
Step 4: Stir in the broken lasagna noodles. Simmer for 10–12 minutes, stirring occasionally, until the noodles are tender. Add more broth or water if needed to maintain a soup-like consistency.
Step 5: While the noodles cook, mix ricotta, mozzarella, and Parmesan in a small bowl to create the cheese topping.
Step 6: Once noodles are cooked, taste the soup and adjust seasonings if needed. Ladle soup into bowls and top each serving with a generous spoonful of the cheese mixture. Let it melt slightly or stir it into the soup for a creamy texture.
Step 7: Garnish with fresh parsley or basil if desired. Serve hot with garlic bread or crusty rolls.
Variation
- Substitute ground turkey or chicken for a leaner version.
- Add chopped spinach or kale in the last few minutes of cooking for extra greens.
- Use gluten-free noodles if needed.
- Make it spicy by using hot Italian sausage or extra red pepper flakes.
- Add a splash of cream or half-and-half at the end for a richer broth.
- For a vegetarian version, omit meat and use vegetable broth. Add mushrooms or lentils for substance.
Cooking Note
Break the lasagna noodles into even, bite-sized pieces before adding to the pot. Stir the soup frequently while the noodles cook to prevent them from sticking. If you plan to store leftovers, cook the noodles separately and add them to individual portions, this prevents them from soaking up all the broth during storage. The cheese topping can be served on the side for picky eaters or stirred directly into the pot for a creamier consistency.
Serving Suggestions
Lasagna Soup is a meal on its own but pairs beautifully with crusty garlic bread, breadsticks, or a fresh green salad. For a dinner party or casual gathering, set up a topping station with extra ricotta, mozzarella, Parmesan, and chopped herbs so guests can customize their bowls. It also makes an excellent next-day lunch, reheated with a splash of broth to loosen the texture.
Tips
- Use full-fat cheeses for the best melt and flavor.
- Let the soup rest for a few minutes before serving to allow flavors to meld.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently over low heat, stirring in a bit of broth or water to maintain the soup consistency.
- Freeze soup without noodles and cheese topping for best texture. Add fresh noodles and cheese when reheating.
Prep Time / Cooking Time / Total Time
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Nutritional Information
Calories: 520 per serving
Protein: 27g
Sodium: 870mg
FAQs
Can I use a different type of pasta?
- Yes, you can substitute any short pasta like rotini, penne, or bow-tie if you don’t have lasagna noodles.
Can I make this in a slow cooker?
- Yes. Brown the meat and aromatics first, then transfer everything except noodles and cheese to the slow cooker. Cook on low for 6–7 hours or high for 3–4. Add noodles in the last 30 minutes.
Can I make it dairy-free?
- You can skip the cheese topping or use dairy-free alternatives like vegan ricotta and mozzarella substitutes.
Will the noodles get mushy?
- If storing leftovers, keep noodles separate and add them fresh when reheating to avoid mushiness.
Is this soup freezer-friendly?
- Yes, but for best results freeze the soup without the noodles and cheese topping. Add them fresh when serving.
Conclusion
Lasagna Soup delivers everything you love about traditional lasagna in a cozy, slurpable format. With a hearty tomato broth, tender noodles, seasoned meat, and a creamy cheese topping, it’s a crowd-pleasing dish that’s quicker and easier than baking a layered casserole. Perfect for busy weeknights or when you’re craving comfort food, this one-pot wonder brings bold Italian flavor to your table with minimal effort. Warm, filling, and endlessly customizable, Lasagna Soup is a delicious alternative to the classic that deserves a permanent spot in your recipe rotation.