Lasagna soup is everything I love about traditional lasagna—savory tomato broth, ground meat, noodles, and gooey cheese—served up in a comforting bowl. It’s hearty, full of flavor, and comes together so much faster than baking a lasagna.
Why You’ll Love This Recipe
I love how this soup delivers all the lasagna vibes with a fraction of the effort. It’s a one-pot meal that’s great for chilly days or when I want something satisfying and cozy. The cheesy dollop on top melts into the soup, giving me all that classic lasagna richness in each spoonful.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Ground beef or Italian sausage
- Onion, chopped
- Garlic, minced
- Crushed tomatoes
- Tomato paste
- Chicken or beef broth
- Italian seasoning
- Red pepper flakes (optional)
- Salt and pepper
- Lasagna noodles, broken into pieces
- Ricotta cheese
- Mozzarella cheese
- Parmesan cheese
- Fresh basil or parsley for garnish
directions
- In a large pot, I cook the ground beef or sausage over medium heat until browned. I drain the fat if needed.
- I add the chopped onion and cook until soft, then stir in the garlic.
- I mix in the tomato paste, crushed tomatoes, broth, Italian seasoning, red pepper flakes, salt, and pepper.
- I bring the soup to a boil, then reduce the heat and simmer for about 20 minutes.
- I add the broken lasagna noodles and simmer until they’re tender, about 10 minutes.
- In a small bowl, I mix the ricotta, mozzarella, and Parmesan together.
- I serve the soup hot with a generous spoonful of the cheese mixture on top and sprinkle with fresh herbs.
Servings and timing
This recipe serves about 6 people. Prep time is around 10 minutes, and cook time is about 30 minutes. I have it ready in under 45 minutes.
Variations
Sometimes I use ground turkey for a lighter version or go meatless with extra veggies like zucchini and spinach. For a creamy twist, I stir in a splash of heavy cream at the end. I’ve also used gluten-free noodles, and they work just fine.
storage/reheating
I store leftovers in the fridge for up to 4 days. The noodles soak up some broth over time, so I add a splash of water or broth when reheating. I warm it on the stove or in the microwave until hot.
FAQs
Can I make this soup ahead of time?
Yes, I often make it a day ahead—it tastes even better the next day. I keep the cheese mixture separate until serving.
Can I freeze lasagna soup?
I freeze the soup without the noodles, then cook fresh noodles when reheating to keep the texture just right.
What kind of noodles work best?
I like using traditional lasagna noodles broken into pieces, but any short pasta like rotini or bowties works too.
Is ricotta necessary?
Ricotta gives it that classic lasagna taste, but cottage cheese can be used as a substitute.
How spicy is it?
It’s mild by default, but I add red pepper flakes if I want a little kick.
Conclusion
Lasagna soup is a comforting, cheesy, and hearty twist on the classic baked dish. It’s quicker, easier, and just as satisfying. Whether I serve it on a cold night or meal prep it for the week, it always hits the spot and makes everyone happy.
Lasagna Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40–45 minutes
- Yield: 6 servings
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This lasagna soup has all the flavor of traditional lasagna in a cozy, one-pot bowl—complete with savory tomato broth, ground beef or sausage, tender noodles, and melty cheese. Quick, hearty, and family-friendly, this easy soup recipe is perfect for chilly nights or meal prep!
Ingredients
- Ground beef or Italian sausage
- Onion, chopped
- Garlic, minced
- Crushed tomatoes
- Tomato paste
- Chicken or beef broth
- Italian seasoning
- Red pepper flakes (optional)
- Salt and pepper
- Lasagna noodles, broken into pieces
- Ricotta cheese
- Mozzarella cheese
- Parmesan cheese
- Fresh basil or parsley for garnish
Instructions
- In a large pot, cook ground beef or sausage over medium heat until browned. Drain fat if needed.
- Add chopped onion and cook until softened. Stir in minced garlic.
- Mix in tomato paste, crushed tomatoes, broth, Italian seasoning, red pepper flakes, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add broken lasagna noodles and simmer until tender, about 10 minutes.
- In a small bowl, mix ricotta, mozzarella, and Parmesan cheeses.
- Ladle soup into bowls and top with a generous spoonful of the cheese mixture.
- Garnish with chopped basil or parsley before serving.
Notes
- Use ground turkey or go meatless with extra vegetables.
- Stir in a splash of heavy cream at the end for a creamy version.
- Substitute ricotta with cottage cheese if needed.
- Gluten-free noodles or alternative pasta shapes work well.
- Store cheese mixture separately when making ahead or freezing.
