Lasagna soup brings all the cozy, cheesy flavors of classic lasagna into a warm, comforting bowl of soup. It’s packed with tender noodles, savory ground meat, rich tomato broth, and a sprinkle of melty cheese right on top. This soup has all the satisfying ingredients of traditional lasagna but is quicker to make and perfect for chilly days.
I love how easy it is to put together this soup when I want the taste of lasagna without all the layers and fuss. It’s like a hug in a bowl! One of my favorite parts is stirring in dollops of ricotta cheese at the end, which melts into creamy pockets throughout the soup—makes every bite feel special.
This soup is a real crowd-pleaser at my house. I often serve it with a side of garlic bread or a simple green salad to keep things fresh and balanced. It’s great for a busy weeknight dinner or even for entertaining friends because everyone loves getting the classic lasagna flavors in a new, fun way.
Key Ingredients & Substitutions
Ground beef/sausage: Ground beef gives a classic flavor but using Italian sausage adds extra spice and depth. For a lighter option, try ground turkey or chicken.
Lasagna noodles: I like breaking these into bite-sized pieces for easy spooning. No lasagna noodles? Use broken penne or ziti instead.
Ricotta cheese: This creamy topping makes the soup feel like lasagna. If you want a dairy-free option, try a dollop of plain vegan yogurt or omit it entirely.
Tomato paste & diced tomatoes: These build a rich tomato broth. If you only have tomato sauce, you can use that, but adding tomato paste really deepens the flavor.
How Do I Get the Perfect Texture for the Noodles in Soup?
Adding pasta straight into hot soup can lead to mushy noodles. Here’s how I keep noodles just right:
- Break the dry lasagna noodles into small pieces for easy stirring and even cooking.
- Add noodles once the soup is simmering to avoid overcooking.
- Cook uncovered and stir occasionally so noodles don’t stick to the bottom.
- Check the noodles often after 7-8 minutes to catch them perfectly tender but not mushy.
- If you’re making ahead, cook noodles separately and add them just before serving to keep them firm.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning meat and simmering the soup all in one place.
- Wooden spoon or spatula – handy for breaking up meat and stirring the soup without scratching your pot.
- Chef’s knife and cutting board – sharp knife makes quick work of chopping onions and garlic.
- Measuring cups and spoons – helps you add the right amount of broth, spices, and cheese for best flavor.
- Ladle – makes serving the soup neat and easy, especially with those noodles and cheese on top.
Flavor Variations & Add-Ins
- Use Italian sausage instead of ground beef for a spicier, richer taste.
- Add chopped spinach or kale toward the end for a boost of color and nutrients.
- Swap ricotta for cottage cheese or mascarpone to change the creamy texture.
- Include a pinch of smoked paprika or red pepper flakes if you like a little heat.
Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 pound ground beef (or a mix of beef and Italian sausage)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups beef or chicken broth
- 1 (14.5 oz) can diced tomatoes
- 1 (6 oz) can tomato paste
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 4 ounces uncooked lasagna noodles, broken into bite-size pieces
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 cup ricotta cheese (for topping)
- Fresh parsley, chopped (for garnish)
Time Needed
This recipe takes about 10 minutes to prepare and about 30 minutes to cook, so you’ll have a warm, cheesy bowl of lasagna soup ready in about 40 minutes total.
Step-by-Step Instructions:
1. Brown the Meat and Sauté Aromatics:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it apart with a spatula, until nicely browned (about 5-7 minutes). Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Build the Tomato Broth Base:
Stir in the diced tomatoes with their juice, tomato paste, broth, dried Italian seasoning, and the crushed red pepper flakes if you’d like a little kick. Bring the mixture to a gentle simmer. Taste and season with salt and black pepper. Let it simmer for about 15 minutes so all the flavors come together.
3. Cook the Noodles and Add Cheese:
Add the broken lasagna noodles to the simmering soup and cook until tender, usually 8 to 10 minutes. Once noodles are cooked, stir in the grated Parmesan cheese to enrich the soup’s flavor and add a nice creamy texture.
4. Serve with Ricotta and Garnish:
Ladle the soup into bowls and top each serving with a generous spoonful of ricotta cheese. Sprinkle with fresh parsley and some extra Parmesan cheese if you like. Serve warm, perhaps with some crusty bread or a simple salad on the side.
Can I Use Frozen Ground Meat for This Soup?
Yes! Just make sure to thaw the meat completely in the fridge overnight before cooking. This helps it brown evenly and cook through properly.
Can I Make Lasagna Soup Ahead of Time?
Absolutely! Prepare the soup up to the point before adding noodles and cheese. Store it in the fridge for up to 3 days, then add fresh noodles and cheese when reheating.
What Can I Substitute for Lasagna Noodles?
You can use broken pieces of penne, ziti, or even rotini. Just choose a pasta shape that holds up well in soup and cook it until tender.
How Should I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it thickens too much.
