Lasagna soup is everything you love about traditional lasagna—cheesy, meaty, and hearty—but in a warm, comforting bowl of soup. This dish has all the fun flavors of noodles, tomato sauce, ground meat, and plenty of melty cheese, but it’s faster to make and perfect for cooler days when you want something cozy without all the fuss.
I love making this soup when I’m craving lasagna but don’t want to wait for layers to bake in the oven. Throwing in broken lasagna noodles and plenty of garlic and herbs makes it feel just as special. Plus, topping it with a little fresh basil or extra cheese right before serving gives it that fresh, homemade touch that everyone notices.
One of my favorite ways to enjoy this soup is with a big, crusty piece of bread on the side to soak up all the flavorful broth. It’s great for dinner but also makes wonderful leftovers, so I sometimes double the recipe just to have a little extra for easy meals during the week. This lasagna soup brings that familiar Italian comfort food feeling in a way that’s simple, quick, and always satisfying.
Key Ingredients & Substitutions
Ground beef and Italian sausage: Using a mix of both adds great flavor, but plain ground beef works well too. For a lighter option, try ground turkey or chicken.
Lasagna noodles: Break them into pieces to cook in the soup. If you don’t have lasagna noodles, broken farfalle or penne pasta also work nicely.
Cheese blend: Ricotta, mozzarella, and Parmesan give that classic lasagna feel. You can swap ricotta for cottage cheese or cream cheese if you prefer a creamier texture.
Canned crushed tomatoes and broth: Use low-sodium broth to control salt levels. You can add a splash of tomato paste for a richer tomato flavor if you like.
How Do I Prevent Pasta from Getting Mushy in the Soup?
Pasta can soak up broth and get too soft fast, so timing is key:
- Add the pasta only when the soup is nearly done and ready to serve soon.
- Break the noodles into small pieces so they cook evenly.
- Stir often while the pasta cooks to stop it from sticking together.
- If you’re saving leftovers, store pasta separately or add it just before reheating.
This way, your noodles stay tender but not mushy, keeping the soup delicious and comforting every time.
Equipment You’ll Need
- Large stockpot or Dutch oven – perfect for browning meat and simmering the soup all in one pot.
- Wooden spoon – helps you break up the meat and stir without scratching your pot.
- Knife and cutting board – for chopping onions, garlic, and herbs easily.
- Measuring cups and spoons – to keep your seasoning and liquids just right.
- Ladle – makes serving the hot soup neat and simple.
Flavor Variations & Add-Ins
- Swap ground beef for Italian sausage for a spicier, richer taste.
- Add chopped spinach or kale towards the end for a fresh, healthy boost.
- Stir in mushrooms with the meat for deeper umami flavor and texture.
- Use fresh basil or oregano as a garnish instead of dried for bright, fresh notes.
How to Make 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, diced
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- 1 (28-ounce) can crushed tomatoes
- 6 cups beef or chicken broth
- 8 ounces broken lasagna noodles or broken farfalle pasta
- ½ cup ricotta cheese
- ½ cup grated Parmesan cheese, plus more for garnish
- 1 cup shredded mozzarella cheese
- Fresh parsley or basil, chopped for garnish
How Much Time Will You Need?
This lasagna soup takes about 10 minutes to prepare and 25 minutes to cook, for a total of roughly 35 minutes from start to finish. It’s quick enough for a weeknight meal but hearty and comforting like classic lasagna.
Step-by-Step Instructions:
1. Cook the Aromatics and Meat:
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant. Add the ground beef and cook, breaking it up with a spoon, until browned, about 5 to 7 minutes. Drain any excess fat if needed.
2. Add Seasonings and Liquids:
Stir in dried basil, oregano, red pepper flakes (if using), salt, and pepper. Pour in the crushed tomatoes and broth. Mix well, bring to a boil, then reduce the heat and simmer for about 10 minutes to let the flavors come together.
3. Cook the Pasta:
Add the broken lasagna noodles or farfalle pasta directly into the soup. Cook, stirring occasionally, until the pasta reaches al dente, about 8 to 10 minutes.
4. Mix and Serve with Cheese:
While the pasta cooks, mix ricotta, Parmesan, and mozzarella cheeses in a small bowl. When ready to serve, ladle soup into bowls and top each with a generous spoonful of the cheese mixture. Sprinkle with fresh parsley or basil and extra Parmesan as desired. Serve hot with crusty bread for dipping.
Can I Use Frozen Ground Meat in This Soup?
Yes, but be sure to thaw it completely before cooking. Thaw overnight in the fridge or use the defrost setting on your microwave to speed things up. This helps the meat cook evenly and safely.
Can I Make Lasagna Soup Ahead of Time?
Absolutely! You can prepare the soup and refrigerate it for up to 3 days. To keep the pasta from getting too soft, consider storing pasta separately and adding it just before reheating.
How Should I Store Leftover Lasagna Soup?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If pasta has absorbed too much liquid, add a splash of broth or water.
What Can I Use Instead of Lasagna Noodles?
Broken farfalle, penne, or rigatoni pasta work well as substitutes. Just break them into smaller pieces so they fit nicely in a bowl of soup and cook evenly.
