Imagine enjoying all the rich, cheesy, and savory flavors of traditional lasagna but in a cozy, comforting soup. Lasagna Soup is the ultimate weeknight dinner solution for when you’re craving lasagna but don’t have the time for all the layers. It’s everything you love about the classic Italian dish—ground beef, tangy tomato sauce, tender pasta, and gooey cheese—served in a bowl!
This one-pot wonder is quick to make, perfect for meal prep, and incredibly versatile. Whether you’re a lasagna purist or someone who loves experimenting with variations, this soup will leave you warm, satisfied, and coming back for seconds. Let’s get cooking!
Ingredients
Soup:
- 1 lb ground beef (or Italian sausage for extra flavor)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth (or chicken broth for a lighter option)
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- 1 bay leaf
- Salt and pepper, to taste
Pasta:
- 2 cups uncooked lasagna noodles, broken into pieces (or any short pasta like rotini or bowtie)
Cheese Topping:
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
1: Brown the Meat
- Heat a large soup pot or Dutch oven over medium heat.
- Add the ground beef (or sausage) and cook until browned, breaking it into crumbles. Drain any excess grease.
2: Sauté Aromatics
- Add the diced onion to the pot and cook for 4–5 minutes, until softened and translucent.
- Stir in the minced garlic and cook for another 30 seconds, until fragrant.
3: Build the Soup Base
- Add the crushed tomatoes, diced tomatoes, tomato paste, and beef broth to the pot. Stir to combine.
- Season with basil, oregano, red pepper flakes (if using), bay leaf, salt, and pepper.
- Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes to allow the flavors to meld.
4: Cook the Pasta
- Stir in the broken lasagna noodles or pasta of your choice.
- Cook for 8–10 minutes, or until the pasta is tender but not mushy. Stir occasionally to prevent sticking.
- Remove the bay leaf and discard it.
5: Prepare the Cheese Mixture
- In a small bowl, mix together the ricotta, shredded mozzarella, and Parmesan cheeses. Add a pinch of salt and pepper, and stir until combined.
6: Serve and Enjoy
- Ladle the soup into bowls and top each serving with a dollop of the cheese mixture.
- Sprinkle with fresh parsley for a pop of color and serve with crusty bread or garlic toast on the side.
Tips for the Best Lasagna Soup
- Use High-Quality Tomatoes: Since tomatoes are a star ingredient, opt for a good-quality brand of crushed and diced tomatoes for maximum flavor.
- Don’t Overcook the Pasta: Add the pasta toward the end of cooking and keep an eye on it to ensure it remains al dente.
- Make It Creamier: Stir in ½ cup of heavy cream or half-and-half to the soup before serving for a richer texture.
- Fresh Herbs: Add a handful of chopped fresh basil or parsley at the end for an extra burst of freshness.
Storage Instructions
Refrigerator:
Store leftover lasagna soup in an airtight container for up to 4 days. When reheating, add a splash of broth or water, as the pasta will continue to absorb liquid over time.
Freezer:
For freezer storage, cook the soup without the pasta and let it cool completely. Freeze in individual portions in airtight containers or freezer bags for up to 3 months. When ready to serve:
- Thaw overnight in the refrigerator.
- Reheat on the stovetop, then cook the pasta fresh and stir it in before serving.
Variations
- Vegetarian Lasagna Soup: Skip the meat and add vegetables like zucchini, mushrooms, spinach, or bell peppers. Use vegetable broth instead of beef broth.
- Low-Carb Version: Substitute lasagna noodles with zucchini ribbons or leave out the pasta entirely for a hearty, low-carb soup.
- Spicy Kick: Use hot Italian sausage and add extra red pepper flakes for a spicier version.
- Cheesy Explosion: Stir some shredded mozzarella or provolone directly into the soup for a gooey, cheesy base.
- White Lasagna Soup: Replace the tomato base with a creamy, Alfredo-style broth using chicken stock, cream, and Parmesan cheese.
Nutrition Details (Per Serving)
This is an approximate breakdown based on a 6-serving recipe.
- Calories: 320
- Protein: 20g
- Fat: 12g
- Carbohydrates: 32g
- Fiber: 4g
- Sugar: 7g
- Sodium: 720mg
FAQ
Can I use a different type of pasta for this soup?
Definitely! While broken lasagna noodles are traditional for this dish, feel free to use any short pasta like penne, farfalle, or fusilli.
Can I make this soup in a slow cooker?
Yes! Brown the meat and sauté the onions and garlic on the stovetop, then transfer them to a slow cooker along with the tomatoes, broth, and seasonings. Cook on low for 6–8 hours or high for 3–4 hours. Add the pasta during the last 30 minutes of cooking.
How do I make this soup gluten-free?
Use gluten-free pasta and double-check that all canned ingredients (like tomatoes and broth) are certified gluten-free.
Can I make this soup dairy-free?
Yes! Replace the cheese mixture with a dairy-free alternative, or omit it altogether and serve with a sprinkle of nutritional yeast for a cheesy flavor.
Is this soup kid-friendly?
Absolutely! The familiar flavors of lasagna make it a hit with kids. For picky eaters, you can blend the soup base to make it smoother and skip the red pepper flakes.
This Lasagna Soup combines the best of two worlds—comforting soup and hearty lasagna—into one unforgettable dish. Quick, flavorful, and satisfying, it’s a recipe you’ll want to keep on repeat. Enjoy!