Quick Lasagna Soup is like all your favorite lasagna flavors in a warm, cozy bowl. It has tender noodles, meaty tomato sauce, creamy cheese, and a little bit of that Italian seasoning magic that makes everything taste just right. This soup comes together faster than the classic baked version, so you can enjoy lasagna comfort without the wait.
I love making this soup on busy weeknights when I want something hearty but don’t want to spend hours in the kitchen. It’s one of those meals that feels like a big, comforting hug, especially when topped with a sprinkle of parmesan or fresh basil. I usually make enough to have leftovers because it tastes even better the next day.
Serving it with a side of crusty bread or a simple green salad turns it into a complete meal that everyone in the family loves. Quick Lasagna Soup is a great go-to when you want that cozy lasagna feeling, but with less fuss and more time spent enjoying the meal and company.
Key Ingredients & Substitutions
Ground Beef or Italian Sausage: Both bring great flavor, but sausage adds a spicier kick. If you prefer a lighter option, try ground turkey or plant-based meat substitutes.
Lasagna Noodles: Broken lasagna noodles give the soup its classic texture, but broken fusilli or rigatoni work well if you don’t have them. Avoid tiny pasta like orzo that may get lost in the soup.
Cheeses: Ricotta adds creaminess without heaviness. Mozzarella melts beautifully, and Parmesan gives a sharp, nutty finish. For a dairy-free version, use vegan cheese or skip the cheeses and add creamy coconut or cashew milk.
Herbs & Seasonings: Italian seasoning keeps it simple, but fresh basil or oregano can brighten the soup. If you can’t find Italian seasoning, mix dried rosemary, thyme, and marjoram instead.
How Do You Keep the Noodles from Getting Mushy in Lasagna Soup?
One common challenge is mushy noodles. Here’s what helps:
- Add broken noodles after the broth simmers to reduce cooking time.
- Simmer noodles just until tender, about 10-12 minutes, and stir occasionally.
- Don’t overcook—remove from heat as soon as noodles soften.
- If you plan to store leftovers, consider adding noodles to individual bowls before serving to keep them firm longer.
Following these steps keeps noodles perfectly tender but not mushy, giving you a comforting, hearty soup every time.
Equipment You’ll Need
- Large soup pot or Dutch oven – big enough to cook the meat, simmer the broth, and cook noodles all in one pot.
- Wooden spoon or heatproof spatula – great for stirring and breaking up the ground meat without scratching your pot.
- Knife and cutting board – needed for chopping onions and garlic easily and safely.
- Measuring cups and spoons – to measure broth, spices, and cheese accurately for the best flavor balance.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter, leaner soup.
- Add chopped spinach or kale near the end for a fresh, healthy veggie boost.
- Stir in a few dollops of pesto instead of fresh herbs to add a bright, herby twist.
- Use spicy Italian sausage or add extra red pepper flakes if you like your soup with some heat.
Quick Lasagna Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional, for a bit of heat)
- Salt and freshly ground black pepper, to taste
- 1 (28-ounce) can crushed tomatoes
- 4 cups beef broth (or chicken broth)
- 8 ounces broken lasagna noodles or broken wide egg noodles
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup freshly grated Parmesan cheese, plus extra for garnish
- Fresh parsley or basil, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 5 minutes to prepare ingredients and roughly 25 minutes to cook everything until the noodles are tender and the soup is creamy and flavorful. Total time is around 30 minutes—perfect for a quick, warming meal.
Step-by-Step Instructions:
1. Sauté the Onions and Cook the Meat:
Heat olive oil in a large pot over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes until it turns translucent. Then, add the ground beef or Italian sausage. Cook while breaking up the meat with your spoon, until it’s fully browned and no longer pink, about 5 to 7 minutes. Drain any excess fat if needed.
2. Add Seasonings and Garlic:
Stir in the minced garlic, dried Italian seasoning, basil, oregano, crushed red pepper flakes, salt, and pepper. Cook everything together for about 1 minute until the garlic is fragrant.
3. Add Tomatoes and Broth, Then Simmer:
Pour in the crushed tomatoes and beef broth. Mix them well, and bring the soup to a gentle boil.
4. Cook the Noodles:
Add the broken lasagna noodles to the pot. Lower the heat to medium-low and let it simmer, uncovered. Stir occasionally to avoid sticking. Cook the noodles until tender, about 10 to 12 minutes.
5. Stir in Cheeses and Finish:
Once the noodles are cooked, remove the pot from heat. Stir in ricotta, mozzarella, and Parmesan cheese until the soup becomes creamy and nicely combined.
6. Serve and Garnish:
Serve the soup hot in bowls. Sprinkle with a little extra Parmesan and chopped fresh parsley or basil for a fresh, tasty finish. Enjoy it on its own or with crusty bread or a simple side salad!
Can I Use Frozen Meat for This Soup?
Yes, but be sure to fully thaw the ground beef or sausage before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave to ensure even cooking and proper texture.
Can I Make This Soup in Advance?
Absolutely! Prepare the soup up to the point before adding the cheeses. Refrigerate for up to 3 days, and when ready to eat, reheat gently and stir in the cheeses just before serving to keep the creamy texture fresh.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm on the stove over medium heat, stirring occasionally. If the soup thickens too much, add a splash of broth or water to loosen it.
Can I Substitute Different Pasta for Lasagna Noodles?
Yes! Use any broken wide noodles like mafaldine, pappardelle, or even broken rigatoni. Just avoid small pastas like orzo since they may get lost in the soup’s hearty texture.
