Lasagna Soup is like all the best parts of classic lasagna but in a cozy, comforting bowl of soup. It has tender noodles, chunks of delicious ground meat, ripe tomatoes, and plenty of cheesy goodness stirred into a flavorful broth. Everything comes together with familiar Italian spices and a touch of garlic that smells amazing while it cooks.
I love making this soup when I want something warm and satisfying but don’t want to fuss with layering a whole lasagna in a pan. It’s an easy way to get all those tasty flavors in less time, and it feels just as special. I often top mine with a little extra parmesan or a sprinkle of fresh basil to make it even cozier. It’s the perfect meal for a chilly day or when I need a little comfort food boost.
This soup brings back memories of family dinners and sharing big meals around the table. Everyone always asks for seconds because it tastes just like homemade lasagna but with an inviting, soupy twist. I find it’s also great for leftovers since the flavors only get better overnight. If you love lasagna but want something quicker and easier, this soup is a winner every time.
Key Ingredients & Substitutions
Ground beef or Italian sausage: These provide the rich, meaty base. I like Italian sausage for more flavor, but lean ground beef works well if you want it lighter. Turkey or plant-based meat substitutes are good options too.
Lasagna noodles: Breaking the noodles into bite-sized pieces makes eating easier and adds that classic lasagna feel. You can use whole wheat noodles or gluten-free ones if needed.
Ricotta cheese: This creamy topping brings the classic lasagna texture to the soup. If you don’t have ricotta, cottage cheese or cream cheese make good swaps.
Crushed tomatoes and broth: The crushed tomatoes give a deep tomato flavor while broth keeps the soup light and broth-y. For a vegetarian version, use vegetable broth and add mushrooms instead of meat.
How Can I Prevent Noodles From Getting Mushy?
Noodles can overcook and make the soup mushy if you’re not careful. Follow these tips:
- Add noodles only after the soup is boiling.
- Use medium heat to simmer, not a rolling boil.
- Stir regularly to stop noodles from sticking to the pot or each other.
- Cook noodles until just tender—taste often.
- If you want more soup for later, keep noodles separate and add when reheating.
These little steps help keep your soup hearty with perfect noodle texture, just like in a real lasagna.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning meat and simmering the soup all in one pan.
- Wooden spoon or spatula – great for stirring the meat and soup without scratching your pot.
- Knife and cutting board – for chopping onions, garlic, and fresh basil easily and safely.
- Ladle – helps you serve the soup neatly into bowls without spilling.
Flavor Variations & Add-Ins
- Swap ground beef with Italian sausage for a spicier, flavorful twist.
- Add chopped mushrooms or bell peppers for extra vegetables and texture.
- Use kale or spinach stirred in near the end for a fresh, healthy boost.
- Try adding a pinch of smoked paprika or fennel seeds for a new flavor dimension.
How to Make Lasagna Soup?
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 pound ground beef (or Italian sausage)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper flakes (optional)
- ¼ teaspoon black pepper
- 1 teaspoon salt
- 1 (28-ounce) can crushed tomatoes
- 6 cups beef broth (or chicken broth)
- 8 lasagna noodles, broken into bite-sized pieces
- ½ cup grated Parmesan cheese
- 1 cup ricotta cheese
- Fresh basil, chiffonade (thinly sliced), for garnish
How Much Time Will You Need?
This tasty soup takes about 30 to 40 minutes from start to finish. You’ll spend roughly 10 minutes prepping ingredients and browning meat, then about 20 to 25 minutes simmering and cooking noodles. It’s a quick and satisfying meal any day of the week!
Step-by-Step Instructions:
1. Cook the Meat and Veggies:
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and chopped onion, cooking until the beef is no longer pink and the onion is soft—about 6 to 8 minutes. Drain any extra fat if needed.
2. Add Seasoning and Tomatoes:
Stir in minced garlic, dried oregano, basil, crushed red pepper flakes if using, salt, and black pepper. Cook for 1 minute, letting everything get fragrant. Next, pour in the crushed tomatoes and broth. Stir well and bring the mixture to a boil.
3. Cook the Noodles and Simmer:
Once boiling, add broken lasagna noodles. Lower the heat to medium and let the soup simmer, stirring occasionally, for 10 to 12 minutes until the noodles are tender but still have a little bite.
4. Serve and Enjoy!
Give the soup a final taste and add more salt or pepper if needed. Ladle the soup into bowls. Add a generous spoonful of ricotta cheese on top, sprinkle with Parmesan, and garnish with fresh basil. Serve hot, maybe with some crusty bread to dunk!
Can I Use Different Pasta Instead of Lasagna Noodles?
Yes! You can swap lasagna noodles with broken rotini, penne, or any pasta you have on hand. Just adjust the cooking time so the pasta doesn’t overcook and get mushy.
Can I Make Lasagna Soup Ahead of Time?
Absolutely! Prepare the soup completely, then store it in an airtight container in the fridge for up to 3 days. When reheating, you might want to add a splash of broth or water to loosen the soup, as noodles absorb liquid over time.
How Do I Store Leftovers Properly?
Cool the soup to room temperature, then transfer to airtight containers. Refrigerate for up to 3 days or freeze for up to 2 months. Freeze the soup without the ricotta cheese topping and add fresh ricotta when serving.
Can I Make This Soup Vegetarian?
Yes! Replace the meat with hearty vegetables like mushrooms, zucchini, or lentils. Use vegetable broth and keep all the herbs and spices for that delicious Italian flavor.
