Lasagna Soup

Why You’ll Love This Recipe

This soup gives you all the cheesy, meaty goodness of lasagna without the time-consuming assembly. It’s perfect for cozy weeknight dinners, freezes beautifully, and is easy to customize with your favorite vegetables or seasonings. Plus, the ricotta topping melts into the soup, creating a creamy, luxurious finish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground beef or Italian sausage

• Onion, diced

• Garlic, minced

• Crushed tomatoes

• Tomato paste

• Beef broth or chicken broth

• Italian seasoning

• Red pepper flakes (optional)

• Lasagna noodles, broken into pieces

• Ricotta cheese

• Mozzarella cheese, shredded

• Parmesan cheese, grated

• Fresh basil or parsley, chopped (for garnish)

• Olive oil

• Salt and black pepper

Directions

1. Heat olive oil in a large pot over medium heat. Add ground beef (or sausage) and cook until browned, breaking it apart as it cooks.

2. Add onion and garlic, cooking until softened.

3. Stir in tomato paste and cook for 1 minute to deepen flavor.

4. Add crushed tomatoes, broth, Italian seasoning, and red pepper flakes if using. Bring to a simmer.

5. Add broken lasagna noodles to the pot and cook until tender, about 8–10 minutes.

6. In a small bowl, mix ricotta, mozzarella, and Parmesan cheeses together.

7. Taste soup and adjust seasoning with salt and pepper.

8. Serve hot with a dollop of the cheese mixture on top and fresh basil or parsley for garnish.

Servings and timing

Serves 6 people.
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes

Variations

• Vegetarian: Swap meat for mushrooms, zucchini, or lentils.

• Spicy: Use hot Italian sausage or add extra red pepper flakes.

• Gluten-Free: Use gluten-free pasta.

• White Lasagna Soup: Make with chicken, spinach, and a creamy broth.

• Extra Veggies: Add spinach, bell peppers, or carrots.

Storage/Reheating

Store cooled soup in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop over medium-low heat, adding a splash of broth if the noodles have absorbed too much liquid.
Freeze without noodles for up to 3 months; add cooked noodles when reheating.

FAQs

Can I make this in the slow cooker?

Yes, cook the meat and onions first, then add everything but the noodles to the slow cooker. Add noodles in the last 30 minutes.

Can I use different pasta shapes?

Yes, any small pasta like bow ties, rotini, or penne works well.

Do I have to use all three cheeses?

No, but the mix gives the most authentic lasagna flavor.

Can I make it dairy-free?

Yes, use a dairy-free cheese substitute or omit the cheese topping.

How can I make it richer?

Add a splash of cream or half-and-half before serving.

What’s the best broth to use?

Beef broth adds richness, but chicken broth works too.

Can I make it ahead?

Yes, but for best results, cook noodles separately and add before serving.

How do I keep noodles from getting mushy?

Slightly undercook them—they will soften more in the hot soup.

Can I use leftover lasagna noodles?

Yes, just break them into smaller pieces before adding.

Can I add wine to the broth?

Yes, deglaze the pot with red wine after browning the meat for extra flavor.

Conclusion

Lasagna Soup is a cozy, flavorful twist on the classic pasta bake. With its rich tomato broth, tender noodles, and creamy cheese topping, it’s an easy way to enjoy lasagna any night of the week—without all the layering and baking.

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