Lasagna soup is my go-to comfort food when I want all the cheesy, tomato-packed flavor of classic lasagna but don’t have time for layering and baking. It’s an easy, hearty dish that’s perfect for busy weeknights and feels like a warm hug in a bowl. You get juicy ground meat, tender noodles, and creamy cheese on top—everything you love about lasagna, simplified!
Quick Facts
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Prep Time: 10 minutes
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Cooking Time: 30 minutes
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Total Time: 40 minutes
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Serving Size: 4-6 servings
Why You’ll Love It
I’m absolutely obsessed with lasagna soup because:
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Fast & Easy: Ready in just 40 minutes, no complicated layering required
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Family-Friendly: Everyone loves the cheesy, savory tomato goodness
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One Pot Meal: Less dishes and easy cleanup
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Customizable: Swap the meat, add veggies, use your favorite noodles
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Perfect Leftovers: Tastes even better the next day
Ingredients You’ll Need
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1 pound ground beef (or Italian sausage, turkey, or plant-based crumbles)
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1 yellow onion, diced
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3 cloves garlic, minced
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4 cups chicken or vegetable broth
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1 (28 oz) can crushed tomatoes
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2 tablespoons tomato paste
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2 teaspoons dried oregano
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1 teaspoon dried basil
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1/2 teaspoon dried thyme
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/2 teaspoon red pepper flakes (optional, for spice)
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8 lasagna noodles, broken into pieces (or use any short pasta)
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1 cup shredded mozzarella cheese
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1/2 cup ricotta cheese
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Fresh basil or parsley, for serving
Step-by-Step Instructions
Step 1: Cook the Meat & Aromatics
In a large soup pot, cook the ground beef and onion over medium heat until browned (about 5-7 minutes). Drain excess fat. Stir in minced garlic and cook for 1 more minute.
Step 2: Add Tomato Base & Seasoning
Add tomato paste, crushed tomatoes, broth, oregano, basil, thyme, salt, pepper, and red pepper flakes. Stir well and bring to a simmer.
Step 3: Add Noodles
Break lasagna noodles into 2-inch pieces and add to the soup. Simmer uncovered for 12-15 minutes until the noodles are tender, stirring occasionally so they don’t stick.
Step 4: Make It Cheesy
Once noodles are cooked, taste and adjust seasoning if needed.
Ladle soup into bowls and top each with a scoop of ricotta and a sprinkle of mozzarella. Let the cheese melt for a classic lasagna experience!
Step 5: Garnish & Serve
Top with fresh basil or parsley. Serve hot and enjoy every rich, cheesy spoonful.
Serving Suggestions
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Classic garlic bread
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Side Caesar salad
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Top with extra Parmesan or fresh cracked pepper
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Serve with a glass of red wine for an Italian night in
Tips for Customization
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Use ground turkey or veggie sausage for a lighter soup
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Add spinach, zucchini, or mushrooms for extra veggies
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Make it gluten-free with gluten-free noodles
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Swap ricotta for cottage cheese if you prefer
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For extra heat, top with chili flakes
Nutritional Info (per serving, approx.)
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Calories: 425
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Carbohydrates: 41g
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Protein: 24g
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Fat: 18g
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Fiber: 5g
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Calcium: High (from cheese)
FAQs
Can I use different noodles?
Yes! Any short pasta works—try penne, rotini, or even broken spaghetti.
How do I store and reheat leftovers?
Store in a covered container in the fridge for up to 4 days. Reheat gently on the stove or microwave, adding extra broth if needed.
Can I make this soup vegetarian?
Absolutely! Use veggie crumbles and vegetable broth, skip the meat, and add more vegetables if you like.
What’s the best way to break lasagna noodles?
Hold a stack over the soup pot and snap into small pieces by hand. No need for uniform shapes—they’ll cook perfectly in the broth.
Can I freeze lasagna soup?
Yes! Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat. Add a splash of water or broth if too thick.
