Lasagna Soup

Why You’ll Love This Recipe

This Lasagna Soup has everything you love about lasagna—robust tomato flavor, Italian herbs, melty cheese, and satisfying noodles—but it’s much easier to make. It comes together in one pot, is freezer-friendly, and can easily be adapted to suit your dietary preferences. It’s hearty enough to serve as a full meal and tastes even better the next day.

Ingredients

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

• Olive oil
• Ground beef, Italian sausage, or plant-based alternative
• Yellow onion, diced
• Garlic, minced
• Tomato paste
• Crushed tomatoes
• Diced tomatoes
• Vegetable or chicken broth
• Italian seasoning
• Dried basil
• Salt and black pepper
• Red pepper flakes (optional)
• Lasagna noodles, broken into pieces
• Ricotta cheese
• Mozzarella cheese, shredded
• Parmesan cheese, grated
• Fresh basil or parsley, for garnish

Directions

1. Cook the meat: In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef or sausage and cook until browned, breaking it apart as it cooks. Drain excess fat if necessary.
2. Add aromatics: Stir in onion and cook until softened, about 3–4 minutes. Add garlic and cook for another minute until fragrant.
3. Build the base: Stir in tomato paste and cook for 1 minute to deepen the flavor. Add crushed tomatoes, diced tomatoes, broth, Italian seasoning, basil, salt, pepper, and red pepper flakes. Stir to combine.
4. Simmer: Bring to a boil, then reduce heat and simmer for 20 minutes to allow flavors to meld.
5. Add pasta: Stir in broken lasagna noodles and cook uncovered for 10–12 minutes, stirring occasionally, until the noodles are tender. Add extra broth or water if the soup becomes too thick.
6. Finish: Taste and adjust seasoning as needed.
7. Serve: Ladle the soup into bowls and top each with a dollop of ricotta, a sprinkle of mozzarella and Parmesan, and fresh basil.

Servings and timing

This recipe serves 6–8 people.
Prep time: 10 minutes
Cook time: 40 minutes
Total time: approximately 50 minutes

Variations

• Vegetarian version: Use lentils or plant-based meat instead of ground beef, and vegetable broth instead of chicken broth.
• Creamy twist: Stir in a splash of heavy cream or coconut milk before serving for extra richness.
• Spicy version: Use hot Italian sausage or add extra red pepper flakes.
• Low-carb option: Replace noodles with zucchini ribbons or spaghetti squash.
• Cheese lovers: Mix shredded mozzarella directly into the soup for a gooey, cheesy base.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup will thicken as the pasta absorbs more liquid, so add a splash of broth or water when reheating. Reheat on the stove over medium heat or in the microwave until hot. You can also freeze the soup (without the cheese topping) for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

What’s the best pasta for lasagna soup?

Broken lasagna noodles give the authentic flavor and texture, but you can also use bowtie, rotini, or penne pasta.

Can I make this soup in a slow cooker?

Yes! Brown the meat and onions first, then add all ingredients except the pasta and cheese to the slow cooker. Cook on low for 6–7 hours, add noodles in the last 30 minutes, and finish with cheese before serving.

Can I make it ahead of time?

Yes—make the soup without the noodles and refrigerate it. When ready to serve, reheat and cook the noodles directly in the broth.

What kind of broth works best?

Both chicken and vegetable broth work great; vegetable broth makes it vegetarian-friendly.

Can I freeze lasagna soup?

Yes, but freeze it before adding the cheese. Let it cool completely, then store in airtight containers. Thaw overnight and reheat before serving.

How do I keep the noodles from getting mushy?

Cook the noodles just until al dente and store them separately if you plan to save leftovers.

What cheeses are best for topping?

A mix of ricotta, mozzarella, and Parmesan gives the perfect creamy and salty balance.

Can I use jarred marinara sauce instead of crushed tomatoes?

Yes, replace the crushed and diced tomatoes with your favorite marinara or pasta sauce for extra convenience.

How can I make it vegan?

Use plant-based meat or lentils, vegetable broth, and vegan cheeses such as cashew ricotta or almond mozzarella.

Is lasagna soup gluten-free?

Yes, if you use gluten-free pasta or noodles. Everything else is naturally gluten-free.

Conclusion

Lasagna Soup is the ultimate comfort meal—rich, hearty, and full of all the flavors you love from classic lasagna, but in an easy one-pot form. Whether you make it for a family dinner or meal prep, it’s guaranteed to satisfy with every spoonful. Cozy, cheesy, and bursting with flavor, this soup is a delicious shortcut to lasagna bliss.

Lasagna Soup

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Air Fryer Corn Ribs are a fun, crispy, and flavorful twist on classic corn on the cob. Seasoned and air-fried until caramelized and curled, they make the perfect snack, appetizer, or side dish—sweet, smoky, and ready in minutes.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 4 servings
• Category: Side Dish
• Method: Air Fryer
• Cuisine: American
• Diet: Vegan

Ingredients

• 4 fresh corn cobs, husked and cleaned
• 2 tbsp olive oil or melted butter (vegan or regular)
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Lime wedges, for serving
• Chopped parsley or cilantro, for garnish (optional)

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Instructions

1. Remove husks and silk from the corn. Stand each cob upright on a cutting board and carefully cut it in half lengthwise, then cut each half again into quarters to form long ribs.
2. In a large bowl, mix olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss the corn ribs in the mixture until evenly coated.
3. Preheat the air fryer to 400°F (200°C). Arrange the corn ribs in a single layer in the basket.
4. Air fry for 10–12 minutes, flipping halfway through, until golden brown and slightly curled at the edges.
5. Remove and squeeze fresh lime juice over the ribs. Garnish with chopped parsley or cilantro before serving.

Notes

• Use a sharp knife and work carefully when cutting the corn into ribs.
• Cook in batches to avoid overcrowding the air fryer.
• For a vegan version, use olive oil or vegan butter and skip dairy-based toppings.
• Try adding cheese, chili powder, or BBQ seasoning for fun flavor variations.
• Best enjoyed immediately while hot and crisp.

Nutrition

• Serving Size: 1 corn cob (cut into 4 ribs)
• Calories: 180
• Sugar: 6g
• Sodium: 230mg
• Fat: 9g
• Saturated Fat: 1.5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 0mg