Lasagna Soup is everything you love about lasagna without the time-consuming layering or baking. It’s quick, delicious, and made in just one pot—less mess, less fuss. The soup is rich, cheesy, and loaded with flavor, making it a guaranteed family favorite. Plus, it’s easy to adapt for different dietary needs or flavor preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ground beef or Italian sausage
Olive oil
Onion
Garlic
Tomato paste
Crushed tomatoes
Chicken or beef broth
Italian seasoning
Lasagna noodles (broken into pieces)
Ricotta cheese
Mozzarella cheese
Parmesan cheese
Fresh basil or parsley (optional for garnish)
Salt and pepper to taste
Directions
Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until softened.
Add minced garlic and ground meat. Cook until browned and fully cooked through, breaking it apart as it cooks.
Stir in tomato paste and cook for 1–2 minutes.
Add crushed tomatoes, broth, Italian seasoning, salt, and pepper. Bring to a simmer.
Add broken lasagna noodles to the pot and simmer until noodles are tender, about 10–12 minutes. Stir occasionally to prevent sticking.
In a small bowl, mix ricotta cheese with a bit of salt and pepper.
Once noodles are cooked, ladle soup into bowls.
Top each serving with a generous spoonful of the ricotta mixture, shredded mozzarella, and grated Parmesan.
Garnish with fresh basil or parsley, if desired. Serve hot.
Servings and timing
This recipe makes about 4 to 6 servings. Prep time is approximately 10 minutes, with a cook time of 25 minutes. Total time: around 35 minutes.
Variations
Use ground turkey or chicken for a lighter version.
Make it vegetarian by skipping the meat and adding mushrooms, spinach, or zucchini.
Swap ricotta with cottage cheese for a different texture.
Add a pinch of red pepper flakes for some heat.
Use gluten-free pasta if needed.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The noodles may absorb more liquid over time, so you may need to add a splash of broth when reheating. Warm on the stovetop over medium heat or in the microwave until heated through.
FAQs
Can I use a different type of pasta?
Yes, if you don’t have lasagna noodles, you can use any short pasta like rotini, penne, or bowtie.
Is this soup freezer-friendly?
Yes, but it’s best to freeze the soup without the noodles to avoid mushy texture. Add cooked pasta when reheating.
Can I make this soup in a slow cooker?
Yes. Brown the meat and onion first, then transfer everything except the pasta and cheese to the slow cooker. Cook on low for 6–7 hours, then add the pasta in the last 30 minutes.
Can I use store-bought marinara sauce?
You can substitute crushed tomatoes and tomato paste with marinara sauce, though it may change the flavor slightly.
How do I keep the pasta from getting too soft?
Cook the pasta just until al dente and avoid over-simmering. Alternatively, cook it separately and add it just before serving.
What cheese works best for topping?
A combination of ricotta, mozzarella, and Parmesan gives the classic lasagna flavor, but you can adjust based on your preference.
Is this soup spicy?
Not inherently. For spice, add crushed red pepper flakes or use spicy Italian sausage.
Can I make it dairy-free?
Yes, skip the cheese or use dairy-free alternatives for the topping.
How thick should the soup be?
It should be hearty and slightly thick, but still soupy. Add extra broth if it becomes too thick during cooking.
Can I double the recipe?
Absolutely. Just make sure your pot is large enough to handle the volume.
Conclusion
This Easy Lasagna Soup is the perfect way to enjoy the bold, comforting flavors of lasagna without the hassle. Quick to prepare, satisfying, and full of rich tomato and cheesy goodness, it’s a go-to meal for busy nights or when you need something warm and hearty. One bowl and you’ll be hooked on this delicious twist on a classic favorite.
This Easy Lasagna Soup delivers all the comforting flavors of traditional lasagna in a hearty, one-pot soup. With ground meat, rich tomato broth, tender noodles, and cheesy toppings, it’s a warm and satisfying dish perfect for any night of the week.
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 pound ground beef or Italian sausage
2 tablespoons tomato paste
1 (28 oz) can crushed tomatoes
4 cups chicken or beef broth
1 teaspoon Italian seasoning
8 lasagna noodles, broken into pieces
1/2 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Fresh basil or parsley (optional, for garnish)
Salt and pepper to taste
Instructions
Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until softened, about 3–4 minutes.
Add minced garlic and ground meat. Cook until browned and fully cooked, breaking up the meat as it cooks.
Stir in tomato paste and cook for 1–2 minutes to develop flavor.
Add crushed tomatoes, broth, Italian seasoning, salt, and pepper. Bring to a simmer.
Add broken lasagna noodles and simmer for 10–12 minutes, stirring occasionally, until noodles are tender.
In a small bowl, mix ricotta cheese with a pinch of salt and pepper.
Ladle the soup into bowls and top each serving with a spoonful of ricotta, shredded mozzarella, and grated Parmesan.
Garnish with fresh basil or parsley if desired and serve hot.
Notes
Use ground turkey or chicken for a lighter option.Make it vegetarian by omitting meat and adding mushrooms or spinach.For gluten-free, use gluten-free pasta.Freeze without noodles for better texture upon reheating.Add red pepper flakes for a spicier kick.
