Lasagna Soup

Lasagna soup takes everything I love about classic lasagna—rich tomato sauce, tender noodles, savory ground meat, and melty cheese—and turns it into a cozy, hearty bowl of comfort. It's all the flavor of the original dish but way easier to make and perfect for cold nights when I want something warm and filling.

Why You’ll Love This Recipe

I love this recipe because it delivers all the layered, cheesy goodness of lasagna without the fuss of baking. It comes together in one pot, making cleanup a breeze, and I can have a steaming, savory bowl on the table in under an hour. Plus, it's super flexible—easy to adjust with whatever I have in the pantry.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Olive oil

• Ground beef or Italian sausage

• Onion (diced)

• Garlic (minced)

• Crushed tomatoes

• Tomato paste

• Chicken or beef broth

• Italian seasoning

• Crushed red pepper flakes (optional)

• Lasagna noodles (broken into bite-sized pieces)

• Ricotta cheese

• Shredded mozzarella cheese

• Grated Parmesan cheese

• Fresh basil or parsley (for garnish)

• Salt and pepper to taste

Directions

1. I start by heating olive oil in a large pot over medium heat.

2. I add the ground beef or sausage and cook until browned, then stir in the onion and garlic and sauté until soft.

3. I mix in the tomato paste, crushed tomatoes, and broth, then season with Italian herbs, salt, pepper, and a pinch of red pepper flakes.

4. I bring the soup to a simmer, then add the broken lasagna noodles.

5. I let it cook uncovered until the noodles are tender—about 12–15 minutes—stirring occasionally so they don’t stick.

6. In a small bowl, I mix ricotta with a bit of salt and Parmesan.

7. Once the soup is ready, I ladle it into bowls and top each one with a scoop of the ricotta mixture, shredded mozzarella, and more Parmesan.

8. I like to finish it with chopped basil or parsley for a fresh touch.

Servings and Timing

This recipe makes about 6 hearty servings. It takes roughly 10 minutes to prep and around 30 minutes to cook, so I can have dinner on the table in about 40 minutes total.

Variations

• I sometimes use ground turkey or a mix of beef and sausage for different flavor profiles.

• For a vegetarian version, I skip the meat and bulk it up with mushrooms, zucchini, or spinach.

• Gluten-free lasagna noodles work well if needed.

• I love swapping the ricotta topping with a cheesy garlic toast for a fun twist.

Storage/Reheating

Leftovers keep well in the fridge for up to 4 days. I store the soup and cheese mixture separately if I can. When reheating, I add a splash of broth or water to loosen it up, then warm it on the stove or in the microwave. The flavors deepen even more the next day.

FAQs

Can I make lasagna soup in advance?

Yes, I often make it ahead of time—it reheats beautifully and tastes even better the next day.

What’s the best pasta to use?

I like to stick with broken lasagna noodles for the full lasagna experience, but any pasta like rotini or bowties works in a pinch.

How do I keep the noodles from getting mushy?

If I plan to store the soup for later, I cook the noodles separately and add them in when serving to keep them from overcooking.

Can I freeze lasagna soup?

I can freeze it without the noodles or cheese mixture. When I’m ready to serve, I reheat the base and add freshly cooked noodles and cheese.

What kind of broth is best?

I usually use beef broth for a richer flavor, but chicken or vegetable broth works great too.

Conclusion

Lasagna soup is my shortcut to comfort food bliss—easy, filling, and packed with the bold, familiar flavors I crave. It’s a one-pot wonder that turns a classic Italian dish into a cozy bowl of love. Whether I’m serving it for family dinner or making a big batch for meal prep, it never disappoints.