Lasagna Soup is like all the comfort of traditional lasagna but served in a steaming bowl that’s ready in a snap. It’s packed with tomatoes, noodles, bits of ground meat, and layers of cheesy goodness that melt right into the broth. You get those classic lasagna flavors without the long wait or heavy baking.
I love making this soup when I want something cozy but don’t want to spend hours in the kitchen. The best part is how the noodles soak up the tomato broth, and the cheese adds a creamy touch that feels just right. Sometimes I sprinkle a little extra parmesan on top or toss in fresh basil for a bright finish.
This soup always reminds me of chilly evenings when I want comfort food that warms me up inside and out. It’s perfect with a warm slice of crusty bread for dipping. If you’re a fan of lasagna but want a quicker, lighter option, you’ll really enjoy this twist that feels like a warm hug in a bowl.
Key Ingredients & Substitutions
Ground beef or Italian sausage: Either works great for a rich, meaty base. For a lighter option, try ground turkey or plant-based crumbles.
Tomatoes: Crushed and diced canned tomatoes give you that classic tomato flavor. If fresh tomatoes are in season, chop them finely and use about 4 cups.
Lasagna noodles: Broken lasagna noodles are perfect here, but if you don’t have those, break up other pasta like penne or rigatoni. Gluten-free pasta works fine too.
Cheeses: Ricotta, mozzarella, and Parmesan are traditional and add creaminess plus flavor. For dairy-free, try cashew cheese or skip the cheeses and add a splash of coconut milk for creaminess.
How Do I Cook the Meat and Build Flavor in the Soup?
Cooking the meat right is key for flavor. Start by sautéing onions until soft and slightly golden; this brings out their sweetness.
- Next, add garlic but just for a short time so it doesn’t burn and turn bitter.
- Brown your meat thoroughly, breaking it apart so it cooks evenly and gets nice color.
- Drain excess fat if there’s too much, to avoid greasy soup.
- Then add your tomatoes, broth, and seasonings to build the soup’s rich base.
This step-by-step helps layers of flavor develop and makes your soup taste like classic lasagna in every spoonful.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning meat and simmering the soup all in one pot.
- Wooden spoon – great for stirring without scratching your pot and breaking up the meat.
- Knife and cutting board – for chopping onions, garlic, and fresh herbs easily.
- Measuring cups and spoons – helps you get the broth, spices, and cheeses just right.
- Ladle – makes serving the soup neat and simple.
Flavor Variations & Add-Ins
- Swap ground beef for Italian sausage or turkey to change the meat’s flavor and fat content.
- Add chopped spinach or kale toward the end for extra greens and nutrients.
- Mix in mushrooms when sautéing onions for richer, earthy taste.
- Try adding a pinch of smoked paprika or chili powder for a subtle smoky or spicy kick.
How to Make Lasagna Soup
Ingredients You’ll Need:
For The Soup:
- 1 pound ground beef or Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups beef or chicken broth
- 1 (28-ounce) can crushed tomatoes
- 1 (14.5-ounce) can diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 4 ounces broken lasagna noodles or bite-sized pasta pieces
For Serving:
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh parsley or basil, chopped for garnish
How Much Time Will You Need?
This delicious lasagna soup takes about 10 minutes to prep and around 20 minutes to cook, so you’ll have a warm, comforting meal ready in about 30 minutes total.
Step-by-Step Instructions:
1. Cook the Aromatics and Meat:
Heat a bit of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 3–4 minutes until soft. Stir in the minced garlic and cook for about 30 seconds until fragrant. Add the ground beef or Italian sausage, breaking it up with a spoon as it browns. Once fully cooked, drain any excess fat.
2. Build the Soup Base:
Add the crushed tomatoes, diced tomatoes with their juice, and broth to the pot. Stir in dried basil, oregano, crushed red pepper flakes (if using), salt, and black pepper. Bring the mixture to a boil.
3. Cook the Pasta and Melt the Cheeses:
Once boiling, add the broken lasagna noodles or your pasta pieces. Reduce heat and let the soup simmer for 8–10 minutes until the pasta is tender. Turn off the heat and stir in shredded mozzarella and Parmesan cheese, saving some for topping. The cheese will melt into the soup and make it wonderfully rich.
4. Serve and Garnish:
Ladle the soup into bowls. Add a dollop of creamy ricotta cheese on the top and sprinkle with fresh parsley or basil for a fresh touch. Enjoy your cozy, tasty bowl of lasagna soup!
Can I Use Frozen Meat for This Soup?
Yes, but be sure to thaw it completely before cooking. Thaw in the fridge overnight or use the defrost setting on your microwave. This ensures even cooking and better texture.
Can I Make Lasagna Soup Ahead of Time?
Absolutely! Make the soup and store it without adding the noodles and cheeses. Refrigerate for up to 3 days, then add noodles and cheeses when reheating to keep them fresh and melty.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally, and add fresh ricotta just before serving.
Can I Substitute the Lasagna Noodles?
Yes! Any pasta you have on hand like broken spaghetti, penne, or rotini works well. Just use bite-sized pieces so they cook evenly in the soup.
