Get ready to fall in love with the most comforting bowl of Lasagna Soup! It's everything you adore about classic lasagna-think rich tomato broth, savory ground beef, tender pasta, and gooey, melted cheese-all in a single, soul-warming pot.
Creamy, cheesy, and bursting with robust Italian flavors, this soup is seriously satisfying and much easier than layering a traditional lasagna. It's a must-try on chilly weeknights, when you want a hearty meal without the fuss.
Perfect for feeding a hungry family or impressing dinner guests, this Lasagna Soup brings all the nostalgia of homemade Italian comfort food with a fraction of the effort. Trust me, once you try it, you'll crave it again and again!
Why You'll Love This Recipe
- All the classic lasagna flavors you crave in a fraction of the time
- Super easy, one-pot meal-minimal cleanup and maximum comfort
- Customizable with your favorite proteins, noodles, and cheeses
- Perfect for feeding a family or meal prepping for the week
Key Ingredients for Lasagna Soup
See recipe card below for full list of measurements, ingredients, and instructions.Ground Beef
The foundation of this soup's hearty, meaty flavor! Use lean ground beef for a lighter soup, or swap in Italian sausage for extra spice and richness. You can also use ground turkey or a plant-based substitute for a lighter or vegetarian option.
Lasagna Noodles
Broken lasagna noodles give you all the texture and comfort of traditional lasagna. Just snap them into bite-sized pieces before adding. In a pinch, you can use any short pasta (like fusilli or rotini), but lasagna noodles make it extra fun and authentic.
Crushed Tomatoes
Crushed tomatoes provide that bold, savory tomato base that makes this soup irresistible. For best results, use a good-quality canned variety. If you prefer a chunkier soup, you can substitute with diced tomatoes.
Italian Seasoning
A blend of dried herbs like oregano, basil, and thyme infuses the soup with classic Italian flavors. If you have fresh herbs on hand, feel free to add them at the end for a burst of freshness.
Cheese Trio (Ricotta, Mozzarella, Parmesan)
Melting a blend of creamy ricotta, gooey mozzarella, and sharp parmesan on top mimics the ultimate cheesy lasagna layer. For a shortcut, stir mozzarella directly into the soup, but don't skip the ricotta dollop for true lasagna vibes!
Instructions for Lasagna Soup
See recipe card below for full list of measurements, ingredients, and instructions.Brown the Meat and Aromatics
In a large pot or Dutch oven over medium-high heat, cook the ground beef until browned, breaking it up as it cooks. Add the diced onion and garlic and sauté for 2 to 3 minutes, until the onion is soft and fragrant. Drain excess grease if needed.
Build the Broth
Stir in Italian seasoning, dried basil, and crushed red pepper flakes. Pour in the crushed tomatoes, tomato sauce, and chicken broth. Add salt and black pepper, then bring the mixture to a gentle boil.
Add Noodles and Simmer
Stir in the broken lasagna noodles. Reduce the heat to medium and let the soup simmer, uncovered, for 12 to 15 minutes, or until the noodles are tender but not mushy. Stir occasionally to prevent sticking.
Add the Cheese
Once the noodles are cooked, stir in half of the mozzarella and half of the parmesan. Taste and adjust seasoning if needed.
Serve and Garnish
Ladle the hot soup into bowls. Top each with a generous dollop of ricotta and a sprinkle of the remaining mozzarella and parmesan. Garnish with fresh basil or parsley and enjoy immediately!
Recipe Variations
Make It Vegetarian
Swap the ground beef for a plant-based meat alternative or simply add extra veggies like mushrooms, zucchini, or spinach. Vegetable broth works beautifully in place of chicken or beef broth.
Give It a Spicy Kick
Add a chopped jalapeño with the onions, or increase the crushed red pepper flakes for a bold, spicy twist. Spicy Italian sausage is another great option if you like some heat!
Gluten-Free Option
Use gluten-free lasagna noodles or your favorite gluten-free short pasta. Everything else in the recipe is naturally gluten-free, so it's an easy swap!
Dairy-Free Lasagna Soup
Skip the cheese toppings and instead stir in a generous scoop of your favorite dairy-free ricotta and mozzarella substitutes for a creamy, plant-based finish.
Add More Veggies
Throw in a few handfuls of baby spinach, chopped kale, or diced bell pepper during the last few minutes of simmering for a nutrient boost and extra color.
Serving Suggestions
Make it a meal! Serve Lasagna Soup with warm, crusty garlic bread or a toasted baguette for dipping. A crisp green salad with Italian dressing adds freshness and balances the richness of the soup. For extra flair, garnish each bowl with fresh basil, parsley, or a pinch of crushed red pepper.
Storage and Reheating
Store leftover Lasagna Soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, adding a splash of broth or water to loosen if the soup thickens. You can also microwave individual servings until hot. While the soup can be frozen for up to 2 months, the noodles may soften a bit upon reheating-just give it a good stir and enjoy!
Frequently Asked Questions About Lasagna Soup (FAQ)
Q: Can I make Lasagna Soup ahead of time?A: Absolutely! Make the soup up to 2 days ahead. For best results, cook the noodles separately and add them just before serving so they stay perfectly al dente.
Q: Can I use different pasta shapes?A: Yes! Fusilli, rotini, or even penne all work well. Just adjust the cooking time if needed and check for doneness.
Q: Can I freeze Lasagna Soup?A: Yes, but for the best texture, freeze the soup without the noodles and cheese. Add cooked noodles and cheese when reheating for serving.
Comfort food doesn't get easier (or tastier!) than this Lasagna Soup. It's hearty, crowd-pleasing, and guaranteed to make any night feel special. If you give it a try, let me know how it turned out-leave a comment or rating below. Happy cooking!
Ingredients
- 1 lb ground beef (or Italian sausage)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper flakes (optional)
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 4 cups low-sodium chicken broth (or beef broth)
- 8 lasagna noodles, broken into pieces
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- 1 cup shredded mozzarella cheese
- ½ cup ricotta cheese
- ¼ cup grated parmesan cheese
- Fresh basil or parsley, for garnish
Instructions
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1In a large pot over medium-high heat, brown ground beef until no pink remains. Add onion and garlic; sauté 2-3 minutes until softened. Drain excess grease.
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2Stir in Italian seasoning, dried basil, and (if using) red pepper flakes. Add crushed tomatoes, tomato sauce, chicken broth, salt, and pepper. Bring to a boil.
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3Add broken lasagna noodles and reduce heat to medium. Simmer uncovered for 12-15 minutes, stirring occasionally, until noodles are tender.
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4Stir in half the mozzarella and parmesan cheeses until melted. Taste and adjust seasoning as needed.
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5Serve hot, topped with ricotta, the rest of the mozzarella, parmesan, and a sprinkle of fresh basil or parsley.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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