There’s something incredibly comforting about a big, bubbling pan of lasagna fresh out of the oven. But sometimes, you crave that same rich, cheesy goodness without the extra time and effort of layering noodles, making sauce, and baking it for an hour. That’s where lasagna soup comes in—a cozy, soul-warming dish that delivers all the flavors of classic lasagna in a fraction of the time.
I love making this soup on chilly evenings when I want something hearty but don’t feel like doing too much prep work. It’s a one-pot wonder, packed with all the best parts of lasagna: a savory tomato-based broth, perfectly cooked pasta, melty cheese, and flavorful ground beef. The best part? You can customize it to your liking, adding extra veggies, adjusting the spice level, or making it as cheesy as your heart desires.
This recipe is perfect for busy weeknights, family gatherings, or just a cozy night in with a warm bowl of pure comfort.
Why You’ll Love This Recipe
- One-Pot Meal – Everything cooks in a single pot, making cleanup a breeze.
- Quick & Easy – No need for layering or baking; this soup is ready in under an hour.
- Family-Friendly – Kids and adults alike love the familiar lasagna flavors.
- Rich & Flavorful – A tomato-based broth packed with herbs, beef, and cheese creates the perfect balance of flavors.
- Customizable – Add veggies, adjust spice levels, or swap out ingredients to fit your taste.
Ingredients You’ll Need
- 1 lb ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 (28 oz) can crushed tomatoes
- 1 (14 oz) can diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon red pepper flakes (optional, for spice)
- Salt and black pepper, to taste
- 8 oz lasagna noodles, broken into bite-sized pieces
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (for garnish)
How to Make Lasagna Soup
Step 1: Sauté the Aromatics
In a large pot or Dutch oven, heat a drizzle of oil over medium heat. Add the diced onion and cook for about 3–4 minutes until it turns soft and translucent. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
Step 2: Brown the Beef
Add the ground beef to the pot, breaking it up with a spoon as it cooks. Let it brown for about 5–7 minutes until no pink remains. Drain any excess grease to prevent the soup from becoming too oily.
Step 3: Build the Flavorful Broth
Stir in the tomato paste, dried basil, oregano, thyme, and red pepper flakes (if using). Cook for about 1 minute to let the spices bloom. Then, pour in the crushed tomatoes, diced tomatoes, and beef broth. Season with salt and pepper to taste. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 15 minutes to allow the flavors to meld together.
Step 4: Cook the Pasta
Add the broken lasagna noodles directly into the simmering soup. Cook for 10–12 minutes, stirring occasionally, until the pasta is tender. If the soup thickens too much, you can add an extra splash of broth or water.
Step 5: Prepare the Cheese Mixture
While the pasta is cooking, mix the ricotta cheese, half of the shredded mozzarella, and Parmesan cheese in a small bowl. This will be your creamy, cheesy topping that takes the soup to the next level.
Step 6: Serve and Enjoy
Once the pasta is tender, ladle the soup into bowls. Add a generous dollop of the ricotta mixture on top of each serving and sprinkle with fresh parsley. Finish with a little extra mozzarella on top, letting it melt into the warm broth.
Grab a spoon, dig in, and enjoy a comforting bowl of lasagna soup!
Helpful Tips
- Don’t Overcook the Pasta: The noodles will continue to soften as the soup sits, so cook them just until al dente to avoid mushy pasta.
- Make It Creamier: Stir in a splash of heavy cream or a little extra ricotta to make the broth extra rich.
- Want More Protein? Add some cooked beef sausage or shredded chicken for extra heartiness.
- Vegetarian Option: Skip the beef and use lentils or mushrooms for a delicious meatless version.
- Meal Prep Tip: If making this soup ahead, cook the pasta separately and add it just before serving to keep it from getting too soft.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Kid-Friendly
Notes
- This soup thickens as it sits. If reheating leftovers, add a little extra broth to bring it back to a soupy consistency.
- Adjust the spice level by increasing or reducing the red pepper flakes.
- Feel free to use any short pasta if you don’t have lasagna noodles.
Nutritional Information
(Approximate per serving, based on 6 servings)
- Calories: 450
- Protein: 30g
- Carbohydrates: 45g
- Fat: 18g
- Fiber: 5g
- Sugar: 8g
Frequently Asked Questions
Can I make this in a slow cooker?
Yes! Brown the beef and onions first, then add everything (except the pasta and cheese) to a slow cooker. Cook on LOW for 6–8 hours or HIGH for 3–4 hours. Add the pasta in the last 30 minutes of cooking.
Can I freeze lasagna soup?
Yes, but for the best results, freeze the soup without the pasta. When ready to eat, reheat the soup and cook fresh pasta separately before adding it in.
What can I serve with lasagna soup?
This soup pairs perfectly with garlic bread, a side salad, or even roasted vegetables for a complete meal.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in a sealed container (without pasta) for up to 3 months.
- Reheating: Warm on the stovetop over low heat, adding extra broth if needed.
Related Recipes
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Conclusion
Lasagna soup is the ultimate cozy meal—rich, flavorful, and unbelievably easy to make. It brings together everything you love about lasagna in a simple, comforting bowl. Whether you’re cooking for a busy weeknight, meal prepping for the week, or just craving something warm and cheesy, this recipe is sure to become a favorite.
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Lasagna Soup
Description
There’s something incredibly comforting about a big, bubbling pan of lasagna fresh out of the oven. But sometimes, you crave that same rich, cheesy goodness without the extra time and effort of layering noodles, making sauce, and baking it for an hour. That’s where lasagna soup comes in—a cozy, soul-warming dish that delivers all the flavors of classic lasagna in a fraction of the time.
I love making this soup on chilly evenings when I want something hearty but don’t feel like doing too much prep work. It’s a one-pot wonder, packed with all the best parts of lasagna: a savory tomato-based broth, perfectly cooked pasta, melty cheese, and flavorful ground beef. The best part? You can customize it to your liking, adding extra veggies, adjusting the spice level, or making it as cheesy as your heart desires.
This recipe is perfect for busy weeknights, family gatherings, or just a cozy night in with a warm bowl of pure comfort.
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 (28 oz) can crushed tomatoes
- 1 (14 oz) can diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon red pepper flakes (optional, for spice)
- Salt and black pepper, to taste
- 8 oz lasagna noodles, broken into bite-sized pieces
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
In a large pot or Dutch oven, heat a drizzle of oil over medium heat. Add the diced onion and cook for about 3–4 minutes until it turns soft and translucent. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
Add the ground beef to the pot, breaking it up with a spoon as it cooks. Let it brown for about 5–7 minutes until no pink remains. Drain any excess grease to prevent the soup from becoming too oily.
Stir in the tomato paste, dried basil, oregano, thyme, and red pepper flakes (if using). Cook for about 1 minute to let the spices bloom. Then, pour in the crushed tomatoes, diced tomatoes, and beef broth. Season with salt and pepper to taste. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 15 minutes to allow the flavors to meld together.
Add the broken lasagna noodles directly into the simmering soup. Cook for 10–12 minutes, stirring occasionally, until the pasta is tender. If the soup thickens too much, you can add an extra splash of broth or water.
While the pasta is cooking, mix the ricotta cheese, half of the shredded mozzarella, and Parmesan cheese in a small bowl. This will be your creamy, cheesy topping that takes the soup to the next level.
Once the pasta is tender, ladle the soup into bowls. Add a generous dollop of the ricotta mixture on top of each serving and sprinkle with fresh parsley. Finish with a little extra mozzarella on top, letting it melt into the warm broth.
Grab a spoon, dig in, and enjoy a comforting bowl of lasagna soup!
Notes
- This soup thickens as it sits. If reheating leftovers, add a little extra broth to bring it back to a soupy consistency.
- Adjust the spice level by increasing or reducing the red pepper flakes.
- Feel free to use any short pasta if you don’t have lasagna noodles.