Quick Lasagna Soup is like all the best parts of classic lasagna transformed into a warm, comforting bowl of goodness. It’s packed with the flavors of seasoned ground beef, tender noodles, rich tomato sauce, and melty cheese that you’d expect from lasagna but much faster to make. The textures are just right—soft pasta and bubbling cheese floating in a tasty, herby broth.
I love this soup because it feels like a hug in a bowl when I’m short on time but still want something homemade and satisfying. I usually add a little extra garlic and sometimes toss in some fresh spinach to give it a fresh touch. It’s so easy to throw together on a busy weeknight, and it never disappoints the whole family.
My favorite way to serve Quick Lasagna Soup is with a side of crusty bread for dipping and a sprinkle of fresh Parmesan on top. It’s perfect for cozy dinners and always makes the meal feel special without the long wait of baking a full lasagna. If you crave those lasagna flavors but want something speedy and fun, this soup is your new go-to!
Key Ingredients & Substitutions
Ground beef: This gives the soup its rich, meaty flavor. If you want a lighter or leaner option, ground turkey or chicken works well, too. For a vegetarian version, try cooked lentils or mushrooms.
Lasagna noodles: Breaking them into bite-sized pieces helps them cook evenly and be easy to eat in soup form. You can also use other pasta shapes like mafaldine or campanelle for a fun twist.
Ricotta and Parmesan cheese: These cheeses bring that creamy, cheesy lasagna feeling to the soup. If ricotta isn’t available, mascarpone or cottage cheese can be okay substitutes. For Parmesan, you can use Pecorino Romano or even a sharp cheddar for a different taste.
Italian seasoning: This mix of herbs like basil, oregano, and thyme adds classic Italian flavor. If you don’t have it on hand, use a combination of your favorite dried herbs or fresh basil and oregano.
How Do You Prevent Pasta from Sticking When Cooking in Soup?
Cooking pasta in soup can cause it to stick or clump if you’re not careful. Here’s what works best:
- Stir the soup frequently while pasta cooks to keep it moving and prevent sticking.
- Break the noodles into smaller pieces before adding so they cook evenly.
- Cook the soup uncovered to prevent too much starch from thickening the broth too quickly.
- Add pasta later in the cooking process so it doesn’t overcook and get mushy.
- If the soup thickens too much as pasta cooks, add a splash of broth or water to thin it out.
Following these tips helps keep the noodles tender and separate, giving you that perfect soup texture every time!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the beef and simmering the soup all in one pot.
- Wooden spoon or silicone spatula – great for stirring the soup and breaking up the ground beef.
- Knife and cutting board – to easily mince the garlic and chop parsley for garnish.
- Measuring cups and spoons – to get the broth, seasonings, and other ingredients just right.
- Small bowl – handy for mixing the ricotta and Parmesan cheese before topping the soup.
Flavor Variations & Add-Ins
- Swap ground beef for Italian sausage for a spicier, more robust flavor.
- Stir in fresh spinach or kale near the end for extra color and nutrients.
- Add red pepper flakes to the broth if you like a little heat in your soup.
- Use a blend of mozzarella and Parmesan cheese for a gooier, cheesy finish.
Quick Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 pound ground beef
- 3 cloves garlic, minced
- 6 cups beef or chicken broth
- 1 (14 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 tablespoon Italian seasoning
- Salt and pepper, to taste
- 8 ounces lasagna noodles, broken into bite-sized pieces or use square pasta like mafaldine or campanelle
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese, plus more for serving
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 5 minutes to prep and around 20 minutes to cook, so in about 25 minutes you can enjoy this warm and comforting lasagna soup. Perfect for a speedy weeknight meal!
Step-by-Step Instructions:
1. Cook the Beef and Garlic
Heat olive oil in a large pot over medium heat. Add ground beef, breaking it apart with a spoon, and cook it until it’s nicely browned. Drain any excess fat if needed. Then add the minced garlic and cook for about 1 minute until you can smell its aroma.
2. Add Broth and Tomatoes
Pour in the beef or chicken broth, diced tomatoes with their juices, tomato sauce, Italian seasoning, and season with salt and pepper. Stir everything together and bring the mix to a boil.
3. Cook the Pasta
Reduce the heat to a gentle simmer. Add the broken lasagna noodles (or your choice of pasta). Cook until the noodles are tender, about 8 to 10 minutes. Remember to stir a few times so the pasta doesn’t stick together.
4. Prepare Cheese Topping and Serve
While the soup simmers, mix ricotta cheese and grated Parmesan in a small bowl. When the soup is ready, ladle it into bowls and add a big scoop of the ricotta-Parmesan mixture on top. Sprinkle chopped parsley and extra Parmesan over everything for a fresh, cheesy finish. Serve warm, and enjoy!
Can I Use Frozen Ground Beef for This Soup?
Yes, but be sure to fully thaw it before cooking. Thaw overnight in the fridge or use the defrost setting on your microwave to save time. This ensures even cooking and better texture.
Can I Make This Soup Ahead of Time?
Absolutely! The soup tastes great the next day as flavors deepen. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally.
What Pasta Can I Substitute for Lasagna Noodles?
If you don’t have lasagna noodles, other pasta shapes like mafaldine, campanelle, or even broken rigatoni or penne work well. Just adjust cooking time as needed to keep the pasta tender but not mushy.
How Should I Store Leftover Soup?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stove or microwave, adding a splash of broth or water if it’s too thick.
