Lasagna Soup

Why You’ll Love This Recipe

Lasagna Soup has all the familiar comfort of lasagna but without the layers, baking time, or extra dishes. It’s easy to prepare in one pot, comes together quickly, and satisfies every craving for a cheesy, saucy, pasta-filled meal. The addition of a creamy, cheesy dollop on top gives you that authentic lasagna experience with each spoonful.

Ingredients

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

olive oil
ground beef or Italian sausage
yellow onion, diced
garlic, minced
tomato paste
crushed tomatoes
diced tomatoes
beef or chicken broth
Italian seasoning
dried basil
salt
black pepper
lasagna noodles, broken into pieces
ricotta cheese
mozzarella cheese, shredded
Parmesan cheese, grated
optional toppings: fresh basil, red pepper flakes, more cheese

Directions

1. In a large soup pot, heat olive oil over medium heat. Add ground beef or sausage and cook until browned. Drain excess fat if needed.
2. Add diced onion and cook for 4–5 minutes until softened. Stir in garlic and tomato paste; cook for another 1–2 minutes.
3. Pour in crushed tomatoes, diced tomatoes, and broth. Add Italian seasoning, basil, salt, and pepper. Stir well and bring to a boil.
4. Reduce heat and simmer for 10 minutes to allow flavors to meld.
5. Add broken lasagna noodles directly into the pot. Cook for 10–12 minutes, stirring occasionally, until noodles are tender.
6. In a small bowl, mix ricotta with some salt and pepper (optional).
7. Once the soup is ready, serve it hot with a generous spoonful of ricotta mixture, shredded mozzarella, and grated Parmesan on top.
8. Garnish with fresh basil or red pepper flakes if desired.

Servings and timing

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

Variations

• Use ground turkey or chicken: A leaner option with just as much flavor.
• Make it vegetarian: Skip the meat and add mushrooms, zucchini, or spinach.
• Spicy version: Use spicy Italian sausage and add red pepper flakes.
• Dairy-free option: Omit the cheeses or use plant-based alternatives.
• Cheesy overload: Stir some mozzarella into the soup before serving for extra melty goodness.
• Gluten-free: Use gluten-free lasagna noodles or pasta.
• Add beans: White beans or lentils can boost protein and texture.
• Slow cooker: Cook the meat and onions first, then combine all ingredients (except noodles and cheese) in a slow cooker. Add pasta in the last 30 minutes.
• Creamy version: Stir in a splash of heavy cream or a dollop of cream cheese.
• Herb upgrade: Fresh parsley or oregano enhances the flavor at the end.

Storage/Reheating

Store leftover lasagna soup in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop or in the microwave. If the soup thickens too much, add a splash of broth or water to thin it out.
This soup also freezes well—freeze without the cheese toppings for up to 3 months, and add the cheese fresh when reheating.

FAQs

Can I cook the noodles separately?

Yes, cooking noodles separately can prevent them from absorbing too much liquid if you’re planning to store leftovers.

What’s the best meat to use?

Ground beef or Italian sausage are traditional, but ground turkey or chicken also work well.

Can I use different pasta?

Yes, any short pasta like rotini, penne, or bowties will work if you don’t have lasagna noodles.

Is ricotta necessary?

Ricotta gives it that lasagna flavor, but you can use cottage cheese or omit it if preferred.

Can I make this in a slow cooker?

Yes, brown the meat and onions first, then add all ingredients (except noodles and cheese) to the slow cooker. Cook on low for 6–7 hours and add noodles during the last 30 minutes.

How do I keep the noodles from getting mushy?

Only cook the noodles until al dente, and avoid overcooking. If storing, consider cooking the noodles separately and adding them when serving.

Can I freeze lasagna soup?

Yes. Let it cool completely, freeze in individual portions without cheese toppings, and reheat with fresh cheese added later.

What can I serve with lasagna soup?

A green salad, garlic bread, or crusty rolls make excellent side options.

Is this soup kid-friendly?

Absolutely. The cheesy, pasta-filled dish is usually a big hit with kids.

How do I make it extra creamy?

Add a splash of heavy cream or a spoonful of cream cheese near the end of cooking for a creamier base.

Conclusion

Lasagna Soup is a delicious, cozy twist on the classic Italian dish, made simpler and faster in a one-pot format. It’s everything you love about lasagna—savory meat, rich tomato sauce, gooey cheese, and tender noodles—all in spoonable form. Perfect for chilly nights or busy days, it’s a go-to recipe that delivers warmth and flavor in every bite.

Lasagna Soup

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Lasagna Soup is a cozy, one-pot meal that captures all the classic lasagna flavors—savory meat, tomato-rich sauce, noodles, and cheese—in a hearty, spoonable soup. It’s easier and faster than traditional lasagna, perfect for weeknights.

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

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef or Italian sausage
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 can (28 oz) crushed tomatoes
• 1 can (14.5 oz) diced tomatoes
• 4 cups beef or chicken broth
• 2 tsp Italian seasoning
• 1 tsp dried basil
• Salt and black pepper, to taste
• 8 oz lasagna noodles, broken into pieces
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Optional toppings: fresh basil, red pepper flakes, additional cheese

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Instructions

1. Heat olive oil in a large soup pot over medium heat. Add ground beef or sausage and cook until browned. Drain excess fat if necessary.
2. Add diced onion and cook for 4–5 minutes until softened. Stir in garlic and tomato paste; cook for 1–2 minutes more.
3. Pour in crushed tomatoes, diced tomatoes, and broth. Add Italian seasoning, basil, salt, and pepper. Stir and bring to a boil.
4. Reduce heat to medium-low and simmer for 10 minutes to allow flavors to meld.
5. Add broken lasagna noodles and cook for 10–12 minutes, stirring occasionally, until noodles are tender.
6. In a small bowl, mix ricotta with a pinch of salt and pepper, if desired.
7. Ladle soup into bowls and top each with a spoonful of ricotta, shredded mozzarella, and grated Parmesan.
8. Garnish with fresh basil or red pepper flakes if desired, and serve hot.

Notes

• Cook the noodles separately if you plan to store leftovers, to prevent sogginess.
• Use ground turkey or chicken for a lighter option.
• Freeze soup without cheese toppings and add them fresh when reheating.
• For a creamier soup, stir in a splash of heavy cream or cream cheese before serving.

Nutrition

• Serving Size: 1 bowl
• Calories: 480
• Sugar: 8g
• Sodium: 960mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 70mg