Lasagna Soup

Why You’ll Love This Recipe

Lasagna Soup is perfect for when you’re craving lasagna but don’t have the time or energy to assemble a full casserole. It’s quicker, easier, and just as delicious. The soup combines everything you love about lasagna—meaty sauce, pasta, creamy cheese—into one satisfying and slurp-worthy bowl. Plus, it’s easy to make in one pot, great for leftovers, and customizable for any dietary preference.

Ingredients

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

• Olive oil
• Onion, chopped
• Garlic, minced
• Ground beef, Italian sausage, or a mix
• Crushed tomatoes
• Tomato paste
• Chicken or beef broth
• Italian seasoning
• Red pepper flakes (optional)
• Lasagna noodles, broken into pieces
• Ricotta cheese
• Mozzarella cheese, shredded
• Parmesan cheese, grated
• Salt and black pepper
• Fresh basil or parsley for garnish

Directions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent.
2. Stir in the garlic and cook for another minute until fragrant.
3. Add the ground beef or sausage, breaking it up with a spoon. Cook until browned and fully cooked.
4. Stir in tomato paste and cook for 1–2 minutes to deepen the flavor.
5. Add crushed tomatoes, broth, Italian seasoning, and red pepper flakes if using. Season with salt and pepper.
6. Bring to a boil, then reduce heat and simmer for 15–20 minutes to let the flavors develop.
7. Stir in the broken lasagna noodles. Cook until tender, about 10–12 minutes, stirring occasionally to prevent sticking.
8. In a small bowl, mix ricotta with a pinch of salt and pepper.
9. Once the noodles are cooked, ladle the soup into bowls. Top each with a scoop of ricotta, shredded mozzarella, and grated Parmesan.
10. Garnish with fresh basil or parsley and serve hot.

Servings and timing

This recipe serves 6 to 8 people.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• Vegetarian: Omit the meat and add mushrooms, zucchini, or lentils for texture.
• Spicy version: Use hot Italian sausage or extra red pepper flakes.
• Low-carb: Use zucchini noodles or skip the pasta and bulk up with veggies.
• Creamy twist: Stir in a splash of cream or a dollop of mascarpone at the end.
• Cheese blend: Try provolone or fontina along with mozzarella.
• Herb swap: Use fresh thyme or oregano for a more aromatic base.
• Gluten-free: Use gluten-free lasagna noodles or pasta shells.

Storage/Reheating

Store Lasagna Soup in an airtight container in the refrigerator for up to 4 days.
To reheat, warm on the stovetop over medium heat until hot, adding a splash of broth or water to loosen if it has thickened.
Microwave individual servings in a microwave-safe bowl for 1–2 minutes, stirring halfway through.
This soup can also be frozen for up to 2 months. Freeze without the cheese toppings for best results.

FAQs

Can I make Lasagna Soup ahead of time?

Yes, it reheats beautifully. You can make it a day or two in advance and just reheat when ready to serve.

Can I freeze Lasagna Soup?

Absolutely. Just be sure to freeze it without the cheese toppings and reheat gently to avoid overcooked noodles.

What’s the best meat for Lasagna Soup?

A mix of ground beef and Italian sausage adds the most flavor, but either one works on its own.

Can I use different pasta?

Yes, you can substitute with any short pasta like rotini, penne, or even broken spaghetti.

How do I prevent the noodles from getting mushy?

Cook the noodles just until al dente and avoid overcooking. You can also cook them separately and add them to each bowl.

Can I make it dairy-free?

Yes, skip the cheese or use dairy-free alternatives for ricotta and mozzarella.

Is this recipe spicy?

Not inherently, but you can make it spicy by adding red pepper flakes or hot sausage.

Can I use fresh tomatoes?

Yes, but you’ll need to cook them longer to break them down into a rich sauce. Canned tomatoes are faster and easier.

What can I serve with Lasagna Soup?

Garlic bread, a green salad, or roasted vegetables pair wonderfully with this soup.

How do I store leftovers with cheese?

It’s best to store the soup and cheese separately and add the cheese toppings after reheating.

Conclusion

Lasagna Soup is the perfect way to enjoy all the flavors of lasagna without the effort of layering and baking. It’s rich, cheesy, and deeply satisfying—perfect for a cozy dinner any night of the week. With easy customization and great make-ahead potential, this soup is sure to become a family favorite.

Lasagna Soup

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Lasagna Soup is a cozy, one-pot dish that brings together all the flavors of traditional lasagna—rich tomato broth, tender pasta, hearty meat, and melty cheese—in a comforting and easy-to-make soup.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 to 8 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Halal

Ingredients

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

Cook Mode Prevent your screen from going dark

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes.
2. Stir in minced garlic and cook for 1 more minute.
3. Add ground meat and cook until browned, breaking it apart with a spoon.
4. Stir in tomato paste and cook for 1–2 minutes.
5. Add crushed tomatoes, broth, Italian seasoning, red pepper flakes (if using), salt, and pepper. Stir well.
6. Bring to a boil, then reduce heat and simmer for 15–20 minutes.
7. Add broken lasagna noodles and cook until tender, about 10–12 minutes, stirring occasionally.
8. In a small bowl, season ricotta cheese with salt and pepper to taste.
9. Ladle soup into bowls and top each with a scoop of ricotta, a sprinkle of mozzarella, and grated Parmesan.
10. Garnish with fresh basil or parsley and serve hot.

Notes

• Store soup and cheese toppings separately for best texture when reheating.
• Use gluten-free noodles for a gluten-free version.
• Add vegetables like mushrooms or zucchini for extra nutrition.
• For a creamier soup, stir in a splash of heavy cream or mascarpone at the end.
• Cook noodles separately if planning to store for several days to avoid mushiness.

Nutrition

• Serving Size: 1.5 cups
• Calories: 480
• Sugar: 7g
• Sodium: 850mg
• Fat: 26g
• Saturated Fat: 11g
• Unsaturated Fat: 12g
• Trans Fat: 0.4g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 70mg