This Lasagna Soup has all the flavors you love about the classic Italian dish but with a cozy, slurpable twist! It’s loaded with tender pasta, savory meat, creamy cheese, and an herby tomato broth that’s pure comfort in a bowl. Ready in just one pot, this recipe is perfect for weeknight dinners or feeding a hungry crowd.
Why You’ll Love This Recipe?
- One-Pot Wonder: Minimal cleanup and maximum flavor.
- Quick and Easy: No layering or baking required—just hearty, comforting soup in under an hour.
- All the Lasagna Goodness: Everything you love about lasagna, but faster!
- Family-Friendly: A hit with kids and adults alike.
Ingredients
Here’s a preview of what you’ll need:
- Ground beef or Italian sausage for a rich, meaty base
- Lasagna noodles broken into pieces for that authentic texture
- Crushed tomatoes and broth to create a flavorful soup base
- Ricotta and mozzarella for the signature creamy, cheesy finish
The full list of ingredients and exact measurements is in the recipe card below.
Directions
- In a large pot, brown the ground beef or sausage, then drain excess fat.
- Sauté onions and garlic until fragrant, then add the meat back in.
- Stir in crushed tomatoes, broth, and seasonings. Bring to a simmer.
- Add the broken lasagna noodles and cook until tender.
- Serve hot, topped with dollops of ricotta and shredded mozzarella.
Expert Tips and Tricks
- Pre-cook the noodles slightly: If you’re short on time, use pre-cooked pasta to speed up the process.
- Layer the flavors: Sautéing garlic and onions before adding the liquids makes a big difference.
- Cheese on top: Add your cheese just before serving so it stays gooey and melty.
Recipe Variations and Possible Substitutions
- Use ground turkey, chicken, or plant-based crumbles for a lighter or vegetarian version.
- Swap lasagna noodles for any short pasta like bowtie or penne.
- Add spinach or kale for extra greens.
Serving and Pairing Suggestions
- Crusty Bread: Serve with garlic bread or a warm baguette to soak up the broth.
- Salad: Pair with a crisp Caesar salad or mixed greens for balance.
- Wine: A glass of red wine like Chianti or Merlot complements this dish beautifully.
Storage and Reheating Tips
- Storage: Store leftover soup in an airtight container in the fridge for up to 3 days.
- Reheating: Warm on the stove over medium heat, adding a splash of broth if it’s too thick.
- Freezing: Freeze the soup (without the noodles) for up to 2 months. Cook fresh pasta when reheating.
FAQs
1. Can I make this soup ahead of time?
Yes! Prepare the soup without adding the pasta, then cook the noodles fresh before serving.
2. How do I keep the noodles from getting soggy?
Add the noodles to individual servings instead of the whole pot if you expect leftovers.
3. Can I make this soup in a slow cooker?
Absolutely. Brown the meat first, then combine all ingredients except the pasta and cook on low for 6-8 hours. Add the noodles in the last 30 minutes.
4. Is this soup gluten-free?
It can be! Use gluten-free pasta and ensure your other ingredients are certified gluten-free.
Conclusion
The BEST Lasagna Soup is comfort food at its finest. It’s rich, cheesy, and packed with all the lasagna flavors you crave, but in a fraction of the time. This one-pot recipe will quickly become a staple in your kitchen, perfect for any cozy dinner.
Check the recipe card below for all the details, and let’s get cooking!
Print
he BEST Lasagna Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Dish, Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This comforting lasagna soup combines all the classic flavors of lasagna—hearty beef, rich marinara, Italian herbs, and three types of cheese—into a one-pot wonder. It’s perfect for busy weeknights or a cozy family dinner.
Ingredients
- Soup Base:
- 2 tablespoons olive oil
- 1 pound ground beef (or Italian sausage)
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 4 cups low-sodium chicken broth (or beef broth)
- 1 (14.5 oz) can diced tomatoes
- 1 (14.5 oz) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- Pasta:
- 8 lasagna noodles, broken into bite-sized pieces (or 2 1/2 cups of sturdy pasta like bowtie or campanelle)
- Cheese Topping:
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
Instructions
- Cook the Base: Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed. Add the onion and garlic; sauté for 2–3 minutes until softened.
- Simmer the Soup: Stir in the broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, thyme, salt, and pepper. Bring the mixture to a boil, then reduce heat to a simmer. Cook for about 20 minutes to allow the flavors to meld.
- Prepare the Pasta: While the soup simmers, cook the pasta separately until al dente. Drain and set aside.
- Add Pasta and Cheese: Stir the cooked pasta into the soup just before serving. In a small bowl, mix ricotta, mozzarella, and Parmesan. Spoon the soup into bowls and top with the cheese mixture. Garnish with fresh parsley.
- Serve: Stir the cheese mixture into the hot soup to create a creamy, lasagna-like consistency.
Notes
- For meal prep, store the pasta and soup separately to prevent the noodles from absorbing too much broth. Reheat with additional broth as needed.
- Substitute beef with ground turkey or plant-based meat for a lighter or vegetarian option.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 420
- Sugar: 6g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 55mg