Quick Lasagna Soup is like all the best parts of lasagna packed into a cozy, comforting bowl. It’s full of tender noodles, rich tomato sauce, ground meat, and plenty of cheesy goodness—all in a soup that’s fast to make and super satisfying. If you love lasagna but want something a little easier to serve and eat, this soup is a perfect choice.
I love making this soup when I’m short on time but still want something warm and filling. It comes together so quickly, and you get that wonderful mix of flavors and textures without the long baking time of traditional lasagna. Sometimes I like to sprinkle a bit of extra Parmesan on top or add a handful of fresh basil to brighten it up just before serving.
This soup is one of those recipes that everyone seems to enjoy because it has that familiar, homey taste but in a fun and simple format. It’s great for busy weeknights when you want comfort food without a fuss. Plus, leftovers reheat beautifully, making it a perfect option for lunch the next day. I never get tired of the cheesy, garlicky, tomatoey goodness in every spoonful!
Key Ingredients & Substitutions
Ground beef or Italian sausage: I usually pick lean ground beef, but Italian sausage adds a nice spicy kick if you like bold flavors. For a lighter option, try ground turkey or chicken instead.
Tomatoes: The canned diced tomatoes and tomato paste build a rich, flavorful base. If you want fresher taste, use crushed tomatoes, but keep the paste for thickness.
Pasta: I love using farfalle (bowtie) because it holds sauce well and looks fun in soup. Other small pasta like ditalini, mini shells, or elbow macaroni work great too.
Cheeses: Ricotta adds creaminess, mozzarella gives a melty texture, and Parmesan brings sharp, nutty notes. If you skip ricotta, extra mozzarella and Parmesan keep it delicious.
How Do You Keep Pasta from Getting Mushy in the Soup?
Pasta can easily become mushy if overcooked or sitting in hot soup too long. Here are my tips to keep it perfect:
- Cook pasta directly in the simmering soup so it absorbs flavor but don’t overcook—aim for al dente texture.
- If preparing ahead, cook pasta separately, then add just before serving to avoid sogginess.
- Use firm pasta shapes like farfalle or elbows—they hold up better in soup than delicate strands.
- Stir gently while cooking pasta in the soup to stop sticking but avoid breaking the noodles.
Following these steps means your pasta stays tender with a nice bite, enhancing the whole lasagna soup experience.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning the meat and simmering the soup all in one pan.
- Wooden spoon or heat-safe spatula – helps you stir the soup without scratching your pot.
- Measuring cups and spoons – keep your seasonings and liquids just right for balanced flavor.
- Ladle – makes serving the soup easy and mess-free.
- Cheese grater – handy for shredding your mozzarella and Parmesan fresh.
Flavor Variations & Add-Ins
- Swap ground beef for Italian sausage to add a spicier, richer flavor.
- Add chopped spinach or kale for extra greens and color without overpowering the soup.
- Use gluten-free pasta if you need a wheat-free option; just adjust cooking time.
- Mix in a pinch of red pepper flakes or a dash of hot sauce for a little heat.
How to Make Quick Lasagna Soup
Ingredients You’ll Need:
- 1 pound ground beef (or Italian sausage)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups beef broth (or chicken broth)
- 1 (14.5 oz) can diced tomatoes
- 1 (6 oz) can tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 8 ounces farfalle (bowtie) pasta or other small pasta shapes
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh parsley or basil, chopped (for garnish)
How Much Time Will You Need?
This lasagna soup takes about 30 minutes in total. Brown the meat and cook the soup base in about 15 minutes. Then, add the pasta and cook for another 8-10 minutes until tender. Finally, add cheese and garnish just before serving for a quick yet satisfying meal.
Step-by-Step Instructions:
1. Brown the Meat and Cook Aromatics:
Heat a little oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and chopped onion. Cook until the meat is browned and the onion softens, about 5 to 6 minutes. Drain any extra fat if needed. Stir in the minced garlic and cook for about 1 minute until fragrant.
2. Make the Soup Base:
Add the beef broth, diced tomatoes with their juice, tomato paste, dried basil, dried oregano, and crushed red pepper flakes if you like a bit of heat. Stir everything together well. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes to blend the flavors.
3. Cook the Pasta and Finish the Soup:
Add the farfalle pasta directly into the pot. Cook until the pasta is tender but still slightly firm (al dente), usually about 8 to 10 minutes—check the pasta package instructions to be sure. Taste the soup and add salt and black pepper as needed.
4. Serve with Cheese and Garnish:
When serving, ladle the hot soup into bowls. Add a spoonful of ricotta cheese in the center of each bowl. Sprinkle shredded mozzarella and grated Parmesan over the top. Finish with chopped fresh parsley or basil for a fresh touch. Serve with crackers or crusty bread if you like.
This simple quick lasagna soup brings all the cozy flavors of traditional lasagna into a warm, cheesy bowl that’s easy to make on busy nights. Enjoy your comforting meal!
Can I Use Frozen Ground Beef or Sausage?
Yes, but make sure to fully thaw it before cooking. Thaw in the fridge overnight or quickly in a sealed bag submerged in cold water. This helps the meat brown evenly and prevents steaming.
Can I Prepare This Soup Ahead of Time?
Absolutely! You can make the soup up to step 5 and refrigerate it for up to 2 days. When ready to serve, reheat gently and add fresh ricotta and mozzarella before serving.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave, stirring occasionally. You may want to add a little extra broth or water if the soup has thickened.
Can I Use Different Pasta in This Soup?
Yes! Small pasta shapes like ditalini, mini shells, or elbow macaroni work great. Just adjust the cooking time according to the pasta you choose to avoid overcooking.
