Quick Lasagna Soup is like all the best parts of lasagna, but served in a cozy, comforting bowl. It’s packed with tender pasta, flavorful tomato sauce, ground meat, and gooey cheese, all coming together in a warm broth that feels like a big, satisfying hug.
I love making this soup when I want the taste of a classic lasagna without the long wait. It’s ready fast, which makes it perfect for busy weeknights or when you need something easy but still special. I usually sneak in extra garlic and herbs to give it a little extra kick that keeps everyone coming back for seconds.
One of my favorite ways to enjoy this soup is with a big slice of crusty bread for dipping. It’s such a cozy meal and never fails to make my kitchen smell amazing. If you’re craving lasagna but don’t want to fuss with layers and baking, this quick soup version will totally hit the spot.
Key Ingredients & Substitutions
Ground beef or Italian sausage: Ground beef gives a classic flavor, but Italian sausage adds extra spices. For a lighter choice, try ground turkey or plant-based crumbles.
Lasagna noodles: These give the familiar lasagna chew. If you’re short on time, you can swap broken lasagna noodles for smaller pasta shapes like penne or rotini.
Ricotta and mozzarella cheese: Ricotta adds creaminess, while mozzarella melts beautifully. If you want a dairy-free option, try vegan ricotta or skip ricotta and add extra mozzarella or a sprinkle of nutritional yeast.
Broth and tomatoes: Use beef or chicken broth based on your taste. Veggie broth works well for vegetarians. Canned crushed tomatoes provide rich body; fresh tomatoes can be used but may need longer simmering.
How Do You Keep the Pasta Perfectly Tender Without Getting Mushy?
Since the noodles cook directly in the soup, timing is key to avoid mushy pasta. Here’s how to get it just right:
- Add broken lasagna noodles after soup simmers and cook uncovered for 10-12 minutes.
- Stir occasionally to prevent sticking but gently to avoid breaking pasta too much.
- Test the noodles a minute before time’s up to check for doneness — they should be tender but still hold their shape.
- If you prefer your soup thicker, let it simmer uncovered for a few extra minutes after noodles cook.
Following these tips helps keep the noodles firm and delicious, making the soup feel like real lasagna in a bowl.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning meat and simmering the soup all in one pot.
- Wooden spoon or silicone spatula – great for breaking up the meat and stirring without scratching your pot.
- Chef’s knife and cutting board – to chop onions, garlic, and herbs easily.
- Measuring spoons and cups – help you keep the seasoning and cheese amounts just right.
Flavor Variations & Add-Ins
- Swap ground beef for Italian sausage for a spicier, more seasoned soup.
- Add chopped spinach or kale toward the end for extra veggies and color.
- Stir in a pinch of crushed red pepper flakes if you want a little heat kick.
- Top with fresh basil or oregano instead of parsley for a brighter herbal note.
Quick Lasagna Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1 pound ground beef (or Italian sausage)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups beef or chicken broth
- 1 (28-ounce) can crushed tomatoes
- 2 teaspoons Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- 6 lasagna noodles, broken into bite-sized pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh parsley or basil, chopped (for garnish)
- Garlic bread, for serving (optional)
Time Needed:
This recipe takes about 10 minutes for prep and roughly 25 minutes to cook, making it ready in around 35 minutes total. It’s a quick and comforting meal you can enjoy on a busy day!
Step-by-Step Instructions:
1. Cook the Aromatics and Meat:
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 3 to 4 minutes until soft and translucent. Then add the ground beef or sausage, breaking it up with a spoon. Cook for about 6 to 8 minutes until browned and cooked through. Stir in the minced garlic and cook for another 30 seconds until fragrant.
2. Build the Soup Base:
Add the broth and crushed tomatoes to the pot. Stir in the Italian seasoning, red pepper flakes if using, and season with salt and black pepper. Bring the mixture to a boil, then reduce heat to simmer.
3. Cook the Noodles and Cheese:
Add the broken lasagna noodles to the simmering soup. Cook uncovered for about 10 to 12 minutes, stirring occasionally, until the noodles are tender. Stir in the shredded mozzarella cheese so it melts smoothly into the soup.
4. Serve and Garnish:
Ladle the soup into bowls. Add a dollop of ricotta cheese on top of each serving and sprinkle with grated Parmesan. Garnish with chopped fresh parsley or basil. Serve hot with garlic bread on the side for a cozy meal.
Can I Use Frozen Meat for This Soup?
Yes! Just make sure to fully thaw the ground beef or sausage in the fridge overnight before cooking. Cooking frozen meat directly can lead to uneven cooking and longer prep time.
Can I Make This Soup Vegetarian?
Absolutely! Substitute the ground meat with plant-based crumbles or add extra veggies like mushrooms and zucchini. Use vegetable broth instead of meat-based broth for a vegetarian-friendly version.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove or in the microwave. You may want to add a splash of broth or water if the soup thickens too much.
Can I Prepare This Soup in Advance?
You can make the soup a day ahead; just wait to add the ricotta cheese until serving time to keep it fresh. Reheat the soup slowly on the stove to preserve flavor and texture.
