Lasagna Soup

I made this lasagna soup on a cold evening when I was craving something warm and hearty but didn’t have the energy to build a full lasagna and I thought why not take all the flavors I love and turn them into a soup and as it simmered on the stove the smell of garlic and herbs filled the kitchen and I knew it was going to be something special. That first spoonful reminded me of lasagna straight from the oven – only easier and just as satisfying.

This soup has since become my favorite shortcut when I want all the cozy comfort of a baked pasta dish without the layers and bake time and the combination of tender noodles rich tomato broth and melty cheese makes it feel indulgent and filling. Whether I’m feeding the family or curling up with a bowl by myself it never disappoints.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Ground beef – Adds hearty flavor and richness to the soup.
• Onion – Brings sweetness and depth to the base.
• Garlic – Enhances the savory notes and adds warmth.
• Crushed tomatoes – Forms the rich tomato foundation.
• Tomato paste – Boosts flavor and thickness.
• Beef broth – Balances the acidity of the tomatoes and adds body.
• Italian seasoning – A classic mix of herbs that gives it lasagna flavor.
• Lasagna noodles – Broken into pieces for easy eating and signature texture.
• Ricotta cheese – Dolloped on top for that creamy, cheesy layer.
• Mozzarella cheese – Melts beautifully into the hot soup.
• Parmesan cheese – Adds sharpness and a finishing touch.
• Olive oil – Used to sauté the aromatics.
• Salt and pepper – Essential for seasoning and balance.
• Fresh basil – For a bright, fresh garnish.

Tools You’ll Need

• Large soup pot – Ideal for cooking everything in one place and letting flavors build.
• Wooden spoon – For stirring and breaking up meat as it browns.
• Ladle – Makes it easy to serve big hearty scoops.
• Knife and cutting board – To prep onions, garlic, and garnish.
• Measuring cups and spoons – To portion the ingredients accurately.
• Cheese grater – If you’re shredding your own mozzarella and Parmesan.

Instructions

Step 1: Sauté the Aromatics

I heat olive oil in a large soup pot over medium heat and cook the chopped onion until soft and translucent then I stir in the garlic and sauté for another minute until fragrant.

Step 2: Brown the Meat

Next I add the ground beef and break it up with my spoon as it cooks until browned and then I season with salt pepper and Italian seasoning and stir in the tomato paste.

Step 3: Add Tomatoes and Broth

I pour in the crushed tomatoes and beef broth and give it a good stir and then I let it come to a gentle boil before reducing to a simmer for about 15 minutes to let the flavors develop.

Step 4: Cook the Noodles

Once the soup is simmering I add in the broken lasagna noodles and cook them right in the broth until tender which usually takes about 10 minutes and I stir occasionally to keep them from sticking.

Step 5: Prepare the Cheesy Topping

While the noodles are cooking I mix ricotta with a pinch of salt and some grated Parmesan to create a creamy topping and I shred the mozzarella so it’s ready to melt into the hot soup.

Step 6: Serve and Garnish

When the noodles are cooked I ladle the soup into bowls and top each one with a spoonful of ricotta a sprinkle of mozzarella and a few fresh basil leaves for a finishing touch.

Tips

If you want a little heat I sometimes add a pinch of red pepper flakes when browning the meat. This soup thickens as it sits so I often add a splash of broth or water when reheating leftovers. You can make it ahead and stir in the cooked noodles just before serving to keep them from getting too soft. Ground turkey or sausage also works great if you want to switch up the protein.

Ways to Serve

Lasagna soup is perfect on its own but I love pairing it with warm garlic bread or a crisp Caesar salad for a full meal. It’s also great with a glass of red wine or sparkling water with lemon. For a fun twist you can serve it in bread bowls or alongside roasted vegetables for a cozy dinner.

Frequently Asked Questions

Can I make lasagna soup ahead of time?

Yes, it keeps well in the fridge for up to 4 days. Just store the noodles separately to avoid them getting too soft.

What kind of pasta can I use in lasagna soup?

Broken lasagna noodles are classic, but you can also use mafaldine, bowtie, or even rotini if needed.

Can I freeze lasagna soup?

You can freeze the soup without the noodles and add fresh-cooked pasta when reheating.

How do I make it vegetarian?

Skip the beef and use vegetable broth instead – add mushrooms or lentils for extra heartiness.

See You in the Kitchen

I hope you try this lasagna soup soon! It’s cozy, flavorful, and easy enough for a weeknight but still special enough to serve guests. Let me know how you customize it and don’t forget to save the recipe for your next chilly evening.

Happy Cooking!

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