Lasagna Soup – Easy, Cozy, and Loaded with Cheese

This lasagna soup takes everything you love about classic lasagna and transforms it into a cozy bowl of soup that’s perfect for busy weeknights. You still get the tender noodles, savory meat, and cheesy goodness, but without all the layering and baking. It delivers all the lasagna flavor with a fraction of the effort.

The broth is tomato-rich and seasoned with Italian herbs, the noodles stay pleasantly chewy, and every bowl gets a generous dollop of creamy ricotta and shredded cheese on top. It tastes like lasagna that’s been simmering all afternoon, but this lasagna soup comes together in about 30 minutes on the stovetop.

My family loves this lasagna soup for chilly nights, game days, and easy Sunday dinners. It’s a super flexible recipe, so you can swap the meat, change the noodles, or adjust the creaminess, and it still turns out delicious. Serve it with salad and garlic bread and you’ve got a complete comfort food meal everyone will ask for again and again.

Why You’ll Love This Lasagna Soup

• Ultimate comfort in a bowl: You get all the cozy, cheesy lasagna flavors in a warming soup that’s perfect for cold nights and easy weeknight dinners.
• Faster than classic lasagna: No stacking, layering, or long bake time—this lasagna soup is ready in about 30 minutes on the stovetop.
• Family-friendly and kid-approved: Tender noodles, mild Italian flavors, and cheesy toppings make this a huge hit with both kids and adults.
• Easy to customize: Use ground beef, sausage, turkey, or a mix; swap noodles; tweak the cream and cheese to your taste.
• Great for leftovers: The flavors only get better the next day, and it reheats beautifully for quick lunches or another cozy dinner.
• All-in-one meal: Protein, carbs, and lots of flavor in one pot—just add a salad or bread on the side and dinner is done.

Lasagna Soup Ingredients

You only need simple pantry staples and a few fresh ingredients to make a pot of lasagna soup. Here’s what each one does and how you can tweak it.

Pasta & Aromatics

• Lasagna noodles (8 ounces, broken into bite-size pieces): Using classic lasagna noodles keeps the flavor authentic and gives a fun, rustic look. You can swap with any short pasta like fusilli, rotini, or bow-tie if that’s what you have.
• Olive oil (1 tablespoon plus extra for noodles): Helps sauté the onion and keeps the noodles from sticking together after cooking. Canola or vegetable oil also works.
• Onion (1 medium, chopped): Adds a sweet, savory base flavor to the soup. Yellow or white onion both work well.
• Garlic (3 cloves, minced): Gives that essential Italian aroma and flavor. Use 1 teaspoon garlic powder if you’re out of fresh.

Meat & Flavor Base

• Ground beef (1 pound): Adds hearty, meaty flavor and protein. You can use half beef and half Italian sausage, or swap in ground turkey or chicken for a lighter version.
• Dried oregano (1 teaspoon): Classic Italian seasoning that brings warmth and herby flavor. You can also use an Italian seasoning blend.
• Tomato paste (2 tablespoons): Deepens the tomato flavor and helps thicken the broth slightly. It also adds a gorgeous rich color.
• Crushed tomatoes (1 can, 15 ounces): Forms the tomato base of the soup, giving body and acidity. You can use diced tomatoes for chunkier texture.

Broth & Creamy Finish

• Chicken broth (4 cups, preferably low-sodium): Thins the tomato base into a sippable soup while adding savory depth. You can use beef or vegetable broth instead.
• Water (1 cup): Helps balance the broth and keep the soup from becoming too thick as it simmers.
• Heavy cream or half-and-half (1/4 cup): Adds a silky, creamy finish that makes the lasagna soup extra cozy. Half-and-half will be slightly lighter but still delicious.

Cheese & Herbs

• Fresh basil (1/2 cup chopped, plus extra for topping): Adds bright, fresh flavor that really wakes up the soup. If you don’t have fresh, use 1–2 teaspoons dried basil.
• Grated parmesan cheese (1/3 cup, plus extra for serving): Melts into the soup to add salty, nutty flavor and richness. Pre-grated is okay, but freshly grated melts more smoothly.
• Ricotta cheese (for garnish): Adds that classic lasagna creamy layer when you dollop it on each bowl. Cottage cheese can be used in a pinch.
• Salt and pepper: Essential for seasoning each layer and balancing the acidity of the tomatoes.

Lasagna Soup Recipe Step-by-Step

1. Cook the noodles: Bring a large pot of salted water to a boil. Add the broken lasagna noodles and cook according to the package directions until al dente. Drain, then drizzle with a little olive oil and toss to prevent sticking. Set aside while you prepare the soup. Cooking the noodles separately keeps them from getting mushy.
2. Sauté the onion and brown the meat: In a large soup pot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add the chopped onion and cook for 3–4 minutes, stirring, until softened and translucent. Add the ground beef, minced garlic, and dried oregano. Cook, breaking the meat into small crumbles, until it’s browned and cooked through with no pink remaining, about 5–7 minutes. Drain off any excess fat if needed.
3. Build the tomato base: Stir the tomato paste into the meat mixture and cook for about 2 minutes, stirring frequently, until it darkens slightly and smells fragrant. This step caramelizes the tomato paste and gives your lasagna soup a richer flavor.
4. Add broth and tomatoes, then simmer: Pour in the chicken broth, crushed tomatoes, and 1 cup of water. Stir well, scraping up any browned bits from the bottom of the pot. Bring the soup to a gentle simmer, then reduce the heat to medium-low. Cover and simmer for about 10 minutes, stirring occasionally, until the flavors have melded and the broth has slightly reduced.
5. Stir in noodles, basil, and cheese: Add the cooked lasagna noodles to the pot along with the chopped fresh basil and grated parmesan. Stir to combine and let the lasagna soup simmer for another 2–3 minutes so the noodles soak up some flavor and the cheese melts in.
6. Finish with cream and season: Stir in the heavy cream or half-and-half and heat for 1–2 minutes, just until warmed through (don’t boil hard after adding cream). Taste and season with more salt and pepper as needed. If the soup looks too thick, add a splash of broth or water until you like the consistency.
7. Serve with ricotta and extra cheese: Ladle the lasagna soup into bowls. Top each bowl with a spoonful of ricotta, a sprinkle of extra parmesan, and a few basil ribbons. The ricotta melts slightly into the hot soup, giving you that classic lasagna creaminess in every bite.

Tips for Perfect Lasagna Soup

• Cook the noodles separately: This keeps them from soaking up too much broth and turning mushy, especially if you plan to have leftovers.
• Don’t skip browning the tomato paste: Cooking the tomato paste for a couple of minutes deepens the flavor and makes the soup taste like it simmered much longer.
• Use low-sodium broth: This gives you better control over the salt level, especially with salty cheeses like parmesan. Adjust with salt at the end.
• Keep the noodles al dente: Slightly firm noodles hold up better when added back into the hot soup.
• Add cream at the end: Stir in the cream right before serving so it doesn’t curdle and the soup stays silky and smooth.
• Garnish generously: Don’t skimp on the ricotta, parmesan, and basil—they’re what make this really taste like lasagna in a bowl.

Variations & Substitutions

• Swap the protein: Use Italian sausage (mild or spicy), ground turkey, ground chicken, or a combo of beef and sausage for extra flavor.
• Make it vegetarian: Skip the meat and sauté extra mushrooms, zucchini, or bell peppers instead. Use vegetable broth instead of chicken broth.
• More veggies: Stir in a handful of baby spinach or chopped kale during the last few minutes of cooking until just wilted. You can also add diced bell pepper or mushrooms with the onion.
• Cheese lovers’ version: Add a handful of shredded mozzarella directly into the soup before serving for extra melty goodness.
• Lighter version: Use lean ground meat, half-and-half instead of heavy cream, and reduce the cheese a bit. The lasagna soup will still be hearty and comforting.
• Gluten-free: Use your favorite gluten-free pasta and check that your broth and tomato products are gluten-free. Cook the gluten-free pasta just until al dente and add to the soup right before serving.
• Different pasta shapes: If you don’t have lasagna noodles, use penne, rotini, shells, or bow-ties—whatever is in your pantry.
• Spice it up: Add a pinch of crushed red pepper flakes when browning the meat for a gentle heat that warms you up from the inside.

Make-Ahead, Storing & Freezing

• Storing leftovers: For the best texture, store the noodles and soup separately if you can. Keep them in airtight containers in the fridge for up to 3–4 days. If everything is already mixed, it will still be delicious, the noodles will just be softer.
• Reheating: Warm the lasagna soup gently on the stove over medium-low heat, adding a splash of broth or water if it has thickened. You can also reheat individual bowls in the microwave in 30–60 second bursts, stirring between each.
• Freezing: Lasagna soup freezes best without the noodles. Freeze the broth, meat, and tomato base in freezer-safe containers for up to 3 months. When ready to eat, thaw overnight in the fridge, reheat on the stove, and add freshly cooked noodles.
• Make-ahead tip: Cook the meat sauce part of the soup (onion, meat, tomatoes, broth) a day or two in advance. Store in the fridge, then reheat, add noodles, basil, cheese, and cream just before serving for almost-instant lasagna soup.
• Meal prep bowls: Portion cooled soup and noodles into containers, leaving room for ricotta and cheese on top. Reheat and garnish just before eating for quick grab-and-go lunches.

What to Serve with Lasagna Soup

• Garlic bread or cheesy breadsticks: Perfect for dunking into that rich tomato broth and soaking up every last drop.
• Simple green salad: A crisp salad with Italian dressing adds freshness and balances the cozy richness of the soup.
• Roasted vegetables: Try roasted broccoli, green beans, or asparagus on the side for extra veggies.
• Caprese salad: Slices of tomato, fresh mozzarella, and basil echo the flavors in the lasagna soup.
• For gatherings: Serve the soup from a big pot or slow cooker (on warm) with a “topping bar” of ricotta, parmesan, mozzarella, and basil so everyone can customize their bowl.

“I made this lasagna soup for a quick weeknight dinner and my whole family devoured it. The cheesy topping made it taste just like lasagna, but it was so much easier. This one is going straight into our regular rotation!”

If you make this Lasagna Soup, I’d love to know how you topped your bowl—extra ricotta, more parmesan, or a mountain of basil? Leave a rating, drop a comment, and share a photo so everyone can see your cozy lasagna-in-a-bowl creation!

Lasagna Soup – Easy, Cozy, and Loaded with Cheese

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• Author: Donald Anderson
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This lasagna soup turns classic lasagna into a cozy, 30-minute soup loaded with tender noodles, savory meat, and a cheesy, creamy tomato broth. It’s the perfect easy weeknight dinner and a family favorite on chilly nights.

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Ingredients

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• 8 ounces lasagna noodles, broken into bite-size pieces (about 10 noodles)
• 1 tablespoon olive oil, plus more for drizzling
• 1 medium onion, chopped
• 1 pound ground beef or Italian sausage
• 3 cloves garlic, minced
• 1 teaspoon dried oregano or Italian seasoning
• 2 tablespoons tomato paste
• 4 cups low-sodium chicken broth
• 1 can (15 ounces) crushed tomatoes
• 1 cup water
• 1/2 cup chopped fresh basil, plus extra for topping
• 1/3 cup grated parmesan cheese, plus more for serving
• 1/4 cup heavy cream or half-and-half
• Ricotta cheese, for topping
• Salt and pepper, to taste

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Instructions

1. Cook the broken lasagna noodles in a large pot of salted boiling water according to package directions until al dente. Drain, drizzle with a little olive oil, and set aside.
2. In a large soup pot, heat 1 tablespoon olive oil over medium-high heat. Add the chopped onion and cook until softened, 3–4 minutes.
3. Add the ground beef, garlic, and dried oregano. Cook, breaking up the meat, until browned and cooked through, about 5–7 minutes. Drain excess fat if needed.
4. Stir in the tomato paste and cook for 2 minutes, stirring frequently.
5. Pour in the chicken broth, crushed tomatoes, and water. Stir, bring to a simmer, then reduce the heat and simmer uncovered for about 10 minutes.
6. Stir in the cooked noodles, chopped basil, and grated parmesan. Simmer for 2–3 minutes more to warm through.
7. Add the heavy cream or half-and-half and stir to combine. Season to taste with salt and pepper.
8. Ladle the soup into bowls and top each with a spoonful of ricotta, extra parmesan, and fresh basil before serving.

Notes

For a lighter soup, use lean ground turkey and half-and-half instead of heavy cream.

– To make it vegetarian, omit the meat and use vegetable broth, adding extra veggies like mushrooms or zucchini.

– If you plan to freeze the soup, freeze the soup base without the noodles and add freshly cooked noodles when reheating.

– Any short pasta shape can be used instead of lasagna noodles.

– A heavy-bottomed pot or Dutch oven works best for even simmering.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian American