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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.

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

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.

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