This Lasagna Soup tastes like a big bowl of lasagna—without all the layering. You get a rich tomato broth, tender noodles, savory meat, and those classic cheesy toppings that melt right in. It’s cozy, meal prep friendly, and perfect for busy weeknights.
Introduction
If your family loves lasagna but you don’t always have time to bake a whole pan, Lasagna Soup is your new go-to. This soup is a fan-favorite because it’s one pot, fast, and the flavor is huge. And yes, you still get the best part: the ricotta-style dollop and melty mozzarella on top.
The standout trick is cooking the noodles separately or adding them at the end so they don’t soak up all the broth. Trust me, don’t overcook the noodles—your Lasagna Soup stays brothy, cozy, and perfect.
Why You’ll Love This Lasagna Soup
- One-pot comfort: Lasagna flavor with way less work.
- Better than takeout: Fresh, cozy, and extra cheesy at home.
- Easy weeknight dinner: Ready fast with simple ingredients.
- Meal prep friendly: Great leftovers for lunch.
- Customizable: Make it mild, spicy, or packed with veggies.
Ingredients for Lasagna Soup
Soup Base
- Ground beef (1 lb): Adds savory flavor.
- Swap: Ground turkey or Italian sausage (remove casings).
- Onion, diced (1): Adds sweetness and depth.
- Garlic, minced (3 cloves): Big flavor.
- Tomato paste (2 tbsp): Adds rich, concentrated tomato flavor.
- Crushed tomatoes (1 can, 28 oz): Main broth base.
- Beef broth, low-sodium (4 cups): Keeps it savory and balanced.
- Swap: Chicken broth.
- Italian seasoning (2 tsp): Classic lasagna flavor.
- Salt (1 tsp) + black pepper (1/2 tsp): Season to taste.
- Optional: Crushed red pepper flakes (pinch): For heat.
Noodles
- Lasagna noodles (8): Break into bite-size pieces.
- Tip: Add near the end so they don’t get mushy.
Cheesy Toppings
- Ricotta (1 cup): Classic creamy topping.
- Swap: Cottage cheese for a budget option.
- Shredded mozzarella (1 1/2 cups): Melty top.
- Parmesan-style topping (1/4 cup): Salty finish.
- Chopped parsley or basil (2 tbsp): Fresh finish.
How to Make Lasagna Soup
- 1. Brown ground beef in a large pot over medium heat for 7–8 minutes. Add onion and cook 3 minutes until softened. Drain excess grease if needed.
- 2. Stir in garlic, tomato paste, and Italian seasoning. Cook 30 seconds, until fragrant.
- 3. Pour in crushed tomatoes and broth. Bring to a gentle simmer and cook 10 minutes to let flavors blend.
- 4. Add broken lasagna noodles and simmer 10–12 minutes, stirring occasionally, until noodles are tender. If it looks too thick, add a splash more broth.
- 5. Mix ricotta with 2 tbsp parmesan-style topping and a pinch of pepper (optional, but tasty).
- 6. Serve hot bowls topped with a dollop of ricotta mixture, a sprinkle of mozzarella, parsley, and extra parmesan-style topping.
Tips for Perfect Lasagna Soup
- Don’t overcook noodles: They keep cooking as they sit.
- Add broth as needed: Noodles soak up liquid fast.
- Let it simmer: 10 minutes helps tomato flavor taste rich.
- Season at the end: Broth and tomatoes vary in salt.
- Cheese on top: Keeps the soup from turning heavy in the pot.
Variations & Substitutions
- Veggie-packed: Add chopped spinach or zucchini near the end.
- Spicy version: Use hot Italian sausage or add red pepper flakes.
- Meat-free: Use beans or plant-based crumbles and veggie broth.
- Gluten-free: Use gluten-free lasagna noodles.
- Lazy version: Use jar marinara plus broth instead of tomatoes and seasoning.
- Leftover idea: Turn thick leftovers into a baked pasta casserole with extra cheese.
Storing & Reheating
Store Lasagna Soup in the fridge for up to 4 days. For best texture, store noodles separately if you can, or add extra broth when reheating.
Reheat on the stove over medium-low heat, stirring and adding broth until it’s silky.
Freeze soup base (without noodles) for up to 2 months. Thaw overnight, reheat, then cook fresh noodles.
Serving Suggestions & Pairings
- Serve with garlic bread or crusty bread.
- Pair with a simple Caesar salad for a full meal.
- Great for meal prep lunches in containers.
- Perfect for cozy weekends and busy weeknights.
Reader Review: “This lasagna soup tasted exactly like lasagna but was so much easier. The ricotta dollop on top is everything!”
If you make this Lasagna Soup, leave a rating and comment! Are you going classic beef, or switching to sausage?
Print
Lasagna Soup (Best Ever, Easy, One-Pot)
- Total Time: 40 minute
- Yield: 6 servings 1x
Description
Lasagna soup has all the cozy flavors of lasagna in a one-pot bowl—meaty tomato broth, noodles, and cheesy topping.
Ingredients
1 tablespoon olive oil
1 pound ground Italian sausage (or ground beef)
1 small onion, diced
3 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon Italian seasoning
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
6 cups chicken broth
1 (24-ounce) jar marinara sauce
8 lasagna noodles, broken into pieces
1 cup ricotta
1 cup shredded mozzarella
1/4 cup grated Parmesan
2 tablespoons chopped basil or parsley
Instructions
Heat oil in a pot. Brown sausage 6 minutes. Add onion 3 minutes; add garlic 30 seconds.
Stir in tomato paste, seasoning, salt, and pepper for 1 minute.
Add broth and marinara; bring to a simmer.
Add broken noodles and cook 10 to 12 minutes until tender.
Mix ricotta, mozzarella, and Parmesan.
Serve soup with a dollop of cheese mixture and herbs.
Notes
Thicker soup: Simmer longer or add less broth.
Leftovers: Noodles soak up broth—add more broth when reheating.
Tools: Large pot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: One Pot
- Cuisine: Italian-inspired