Lasagna Soup Recipe

If you love lasagna but don’t want all the layering, this Lasagna Soup is the perfect cozy answer. It has every bit of that rich, cheesy, meaty flavor, but in a warm bowl you can hold with both hands. Honestly, it feels like comfort food reinvented — a little rustic, a little playful, and totally satisfying.

This soup is perfect for cold nights when you just want something hearty but easy. The herbed tomato broth, tender pasta, and a generous dollop of melted cheese come together for a dish that feels like a hug. Plus, it’s surprisingly quick to make, so you can enjoy it on busy weeknights too.

Why You’ll Love This Recipe

Lasagna soup is the kind of meal that makes everyone happy. It’s warm, filling, and has just enough cheesiness to feel indulgent. The best part? You can scoop it with crusty bread, swirl in extra cheese, or top it with fresh herbs to make it your own.

It’s also a one-pot wonder (minus the pasta, if you cook it separately). Less cleanup, more eating — I’d call that a win. And because most of the ingredients are pantry staples, it’s budget-friendly and always doable.

Ingredients Needed for the Recipe

• Olive oil – for sautéing the beef and veggies, adds richness.
• Lean ground beef – the heart of the soup, bringing all that savory flavor.
• Yellow onion – builds a sweet, aromatic base.
• Garlic – gives that irresistible kick of flavor.
• Low-sodium chicken broth – creates a flavorful but light soup base.
• Canned diced tomatoes, crushed tomatoes, and tomato paste – give the soup its hearty tomato backbone.
• Dried basil, oregano, rosemary, thyme – classic Italian herbs that make this taste like lasagna.
• Salt and pepper – keep it seasoned just right.
• Cheeses – mozzarella, parmesan, and ricotta for that creamy, cheesy swirl.
• Dried lasagna noodles – broken into bite-sized pieces (or sub with bow-ties).
• Fresh parsley – a bright finish to balance all the richness.

Can I Cook the Pasta in the Soup?

Yes, you can! Just add an extra cup of broth or water since the noodles will absorb liquid as they cook. They’ll be done in about 12–14 minutes. This makes it truly a one-pot dish.

If you’re planning leftovers, I recommend cooking pasta separately. That way, it doesn’t get soggy in the fridge. Toss leftover noodles with a little oil and mix into hot soup right before serving.

How to make Lasagna Soup?

Step 1: Brown the Beef

Heat one tablespoon of olive oil in a large pot over medium-high heat. Crumble in the ground beef, season with salt and pepper, and cook until browned. Drain any extra fat and set the beef aside.

Step 2: Sauté the Aromatics

In the same pot, add the remaining olive oil. Toss in the chopped onion and cook until soft and fragrant, about 3 minutes. Add garlic and sauté for 30 seconds — just until it smells amazing.

Step 3: Build the Broth

Pour in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, and herbs. Give everything a good stir, bring to a boil, then cover and let it simmer gently for 20 minutes so the flavors marry.

Step 4: Cook the Pasta

While the soup simmers, cook pasta separately according to package directions. Drain and set aside. This keeps the texture perfect, especially for leftovers.

Step 5: Make the Cheese Mixture

In a small bowl, mix together mozzarella, parmesan, and ricotta. This will be your creamy topping for each bowl of soup — trust me, it’s the best part.

Step 6: Combine and Serve

Add cooked pasta to the soup and stir to combine. If the soup feels too thick, thin it out with a splash of extra broth. Serve hot with a generous dollop of the cheese mixture and sprinkle with fresh parsley.

Best Time to Serve This Dish

This soup is perfect for chilly evenings, lazy weekends, or anytime you crave Italian comfort food. It’s also a great choice for casual dinner parties — everyone loves building their own bowl with extra cheese on top.

Tips

• Swap half the beef for Italian sausage for a deeper, richer flavor.
• Want to lighten it up? Ground turkey works beautifully.
• Freeze leftover tomato paste in small portions so it’s ready for next time.
• Make it spicy by adding red pepper flakes while cooking the broth.

How to Store and Reheat

Store soup and pasta separately if possible. Keep both in airtight containers in the fridge for up to 4 days. Reheat soup on the stove over medium heat, adding a splash of broth if needed, then stir in pasta right before serving.

This soup also freezes beautifully — just freeze without the pasta and cheese. When ready to eat, thaw, reheat, then add fresh pasta and cheese for the best texture.

Pairing Ideas

Serve with garlic bread, warm focaccia, or even a crisp green salad to keep things balanced. A glass of red wine or sparkling water with lemon makes it feel like a bistro meal at home.

For kids, pair with buttered toast sticks — they’ll have fun dipping them into the cheesy soup!

Lasagna soup is proof that comfort food can be simple and exciting at the same time. Make a big pot, invite people over, and watch how quickly the bowls empty. It’s a recipe you’ll keep coming back to again and again.

Print Recipe

Lasagna Soup Recipe

Author: Kelsey Perez Cooking Method: Stovetop Cooking Cuisine: Italian Courses: Soup Recipe Keys: C Cheesy E Easy F fall soup O One-pot meal W Winter Recipe

Difficulty: easy Prep Time 10 mins Cook Time 35 mins Total Time 45 mins

Cooking Temp: 212  F Servings: 6 Estimated Cost: $ 9 Calories: 380

Best Season: Fall, Winter

Description

This Lasagna Soup is a comforting, flavor-packed twist on the classic Italian casserole — all in a bowl! It features savory ground beef, tender pasta, rich tomato broth, and melty mozzarella and Parmesan cheese. Ready in under an hour, this easy one-pot meal brings all the beloved lasagna flavors without the layers. Perfect for busy weeknights or cozy dinners when you crave something warm, cheesy, and deeply satisfying.

Ingredients

Servings

• 1 tablespoon olive oil
• 1 medium onion (diced)
• 2 cloves garlic (minced)
• 1 pound lean ground beef
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon red pepper flakes (optional, for heat)
• 1 can (28 oz) crushed tomatoes
• 4 cups low-sodium chicken broth
• 1 cup water
• 1 cup small pasta shells (or broken lasagna noodles)
• 1 cup frozen spinach (thawed and drained)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• salt and black pepper (to taste)

Instructions

1. Sauté Aromatics

   In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.

2. Brown the Beef

   Add ground beef to the pot. Cook, breaking it apart with a spoon, until browned and no longer pink. Drain excess fat if needed.
   For extra flavor, use a mix of beef and Italian sausage.

3. Add Seasonings and Tomatoes

   Stir in dried oregano, basil, and red pepper flakes. Pour in crushed tomatoes, chicken broth, and water. Bring the mixture to a boil.
   Use fire-roasted tomatoes for a smoky depth.

4. Simmer the Soup

   Reduce heat and let the soup simmer for 15 minutes to develop flavor. Stir occasionally.
   This allows the broth to thicken slightly and the flavors to meld.

5. Cook the Pasta

   Stir in the small pasta shells and cook according to package directions (about 8–10 minutes) until al dente.
   Do not overcook—pasta will continue to absorb liquid as soup sits.

6. Add Spinach and Cheese

   Stir in the thawed and drained spinach. Remove the pot from heat and stir in ricotta cheese until swirled through. Do not fully dissolve—it should melt into creamy pockets.
   Reserve some mozzarella and Parmesan for topping.

7. Serve with Cheese

   Ladle the hot soup into bowls. Top each serving with shredded mozzarella, grated Parmesan, and a crack of fresh black pepper.
   The residual heat will melt the cheese beautifully.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 380kcal

% Daily Value *

Total Fat 18gg28%

Saturated Fat 7gg35%

Trans Fat 0.5gg

Cholesterol 55mgmg19%

Sodium 820mgmg35%

Potassium 980mgmg29%

Total Carbohydrate 28gg10%

Dietary Fiber 5gg20%

Sugars 8gg

Protein 26gg52%

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Calcium 280mg mg

Iron 4.5mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Vegetarian option: Omit beef and use lentils or plant-based crumbles. Use vegetable broth.
• No ricotta? Substitute with cottage cheese or cream cheese for a similar creamy texture.
• Pasta tip: Undercook slightly if planning leftovers—pasta absorbs broth as it sits.
• Add more veggies: Try zucchini, mushrooms, or bell peppers when sautéing onions.
• Storage: Cool completely and store in an airtight container in the fridge for up to 4 days.
• Freezing: Freeze without pasta and cheese. Add fresh when reheating for best texture.

Keywords: lasagna soup, easy lasagna soup, meat and pasta soup, Italian soup, weeknight dinner, comfort food, one-pot meal