Lasagna Soup

Why You’ll Love This Recipe

• Easy to Make – No need for layering or baking like traditional lasagna.
• Rich and Hearty – Packed with meat, pasta, and a savory tomato-based broth.
• Great for Meal Prep – Reheats well, making it perfect for leftovers.
• Family-Friendly – A crowd-pleaser that both kids and adults will love.
• Customizable – Easily adapted for different dietary needs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground beef or Italian sausage
• Onion, diced
• Garlic, minced
• Crushed tomatoes
• Tomato paste
• Chicken or beef broth
• Italian seasoning
• Salt and pepper
• Lasagna noodles, broken into pieces
• Ricotta cheese
• Mozzarella cheese
• Parmesan cheese
• Fresh basil (optional)

Directions

1. In a large pot or Dutch oven, cook the ground beef or sausage over medium heat until browned. Drain excess fat.
2. Add the diced onion and garlic, cooking until softened.
3. Stir in the crushed tomatoes, tomato paste, broth, and Italian seasoning. Bring to a simmer.
4. Add the broken lasagna noodles and cook until tender, stirring occasionally.
5. Season with salt and pepper to taste.
6. In a small bowl, mix ricotta cheese with a bit of salt and pepper.
7. Serve the soup hot, topped with a dollop of ricotta, shredded mozzarella, and Parmesan. Garnish with fresh basil if desired.

Servings and Timing

• Servings: 6
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Variations

• Vegetarian Version: Swap out the meat for mushrooms or lentils.
• Spicy Kick: Add red pepper flakes for a bit of heat.
• Gluten-Free: Use gluten-free pasta instead of lasagna noodles.
• Low-Carb: Replace pasta with zucchini noodles or cauliflower rice.
• Creamier Texture: Stir in a bit of heavy cream before serving.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Freeze without the noodles for up to 3 months. Add freshly cooked pasta when reheating.
• Reheating: Warm on the stovetop over medium heat, adding broth if it has thickened.

FAQs

How do I prevent the noodles from getting soggy?

Cook them separately and add them to each bowl when serving.

Can I make this in a slow cooker?

Yes! Cook the meat first, then add all ingredients except the noodles and cheese. Cook on low for 6-8 hours, adding noodles in the last 30 minutes.

What’s the best meat to use?

Italian sausage adds extra flavor, but ground beef or turkey work well too.

Can I use different pasta shapes?

Absolutely! Any short pasta like penne or rotini works well.

Is this soup freezer-friendly?

Yes, but freeze without the noodles to avoid mushiness.

How can I thicken the soup?

Simmer longer or add a cornstarch slurry for a thicker consistency.

Can I use fresh tomatoes instead of canned?

Yes, but you’ll need to cook them longer to break them down.

How do I make it dairy-free?

Use dairy-free cheese or simply skip the cheese topping.

What type of broth is best?

Beef broth gives a richer flavor, but chicken or vegetable broth works too.

Can I add vegetables?

Yes! Bell peppers, spinach, or zucchini make great additions.

Conclusion

Lasagna soup is a delicious, easy, and comforting meal that brings all the flavors of classic lasagna into a one-pot dish. Whether you make it meaty, vegetarian, or spicy, it’s a versatile recipe that’s perfect for weeknight dinners or meal prepping. Try it once, and it’s sure to become a family favorite!

Lasagna Soup

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Lasagna soup is a cozy and flavorful twist on the classic Italian dish, combining all the best parts of lasagna—savory meat, rich tomato sauce, creamy cheese, and tender pasta—into a hearty, one-pot soup. This easy-to-make recipe is perfect for busy weeknights, meal prep, and chilly evenings when you crave comfort food without the hassle of layering.

• Author: Laura
• Prep Time: 10min
• Cook Time: 30min
• Total Time: 40min
• Yield: 6servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

• 1 lb ground beef or Italian sausage
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 2 tbsp tomato paste
• 4 cups chicken or beef broth
• 1 tsp Italian seasoning
• Salt and pepper, to taste
• 8 lasagna noodles, broken into pieces
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Fresh basil, for garnish (optional)

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Instructions

1. Brown the Meat – In a large pot or Dutch oven, cook the ground beef or sausage over medium heat until browned. Drain excess fat.
2. Sauté Aromatics – Add diced onion and minced garlic, cooking until softened.
3. Simmer the Broth – Stir in crushed tomatoes, tomato paste, broth, Italian seasoning, salt, and pepper. Bring to a simmer.
4. Cook the Noodles – Add broken lasagna noodles and cook until tender, stirring occasionally.
5. Prepare the Cheese Mixture – In a small bowl, mix ricotta cheese with a bit of salt and pepper.
6. Serve – Ladle the soup into bowls, topping each with a dollop of ricotta, shredded mozzarella, and Parmesan. Garnish with fresh basil if desired.

Notes

• Prevent Soggy Noodles: Cook them separately and add to each serving.
• Make It in a Slow Cooker: Brown the meat first, then cook on low for 6-8 hours, adding noodles in the last 30 minutes.
• Storage: Refrigerate for up to 4 days or freeze (without noodles) for up to 3 months.