Hey, you know those nights when you’re craving lasagna but don’t have the time (or energy) to layer noodles and wait forever for it to bake?

That’s where this Lasagna Soup comes in.

All the cozy flavors you love, hearty meat, cheesy goodness, rich tomato broth, without anything complicated.

You’re going to be obsessed with it.

Why You’ll Love This Recipe

• All the flavor of lasagna—but way faster.

• One pot = less cleanup and more chill time.

• Easy to customize based on what you’ve got at home.

• Cheesy topping that melts right into the soup.

• Total comfort food for busy nights.

• Freezer-friendly—perfect for meal prep.

Ingredients Needed

For the soup:

• 1 tablespoon olive oil

• 1 pound ground beef or Italian sausage (or a mix)

• 1 small onion, diced

• 3 cloves garlic, minced

• 2 tablespoons tomato paste

• 1 can (28 oz) crushed tomatoes

• 1 can (15 oz) tomato sauce

• 6 cups chicken or beef broth

• 2 teaspoons Italian seasoning

• 1 teaspoon salt (or to taste)

• ½ teaspoon black pepper

• ½ teaspoon crushed red pepper flakes (optional)

• 8 lasagna noodles, broken into bite-size pieces

• 1 tablespoon chopped fresh basil (optional)

For the cheesy topping:

• 1 cup ricotta cheese

• 1 cup shredded mozzarella

• ½ cup grated Parmesan

• Pinch of salt and pepper

Step-by-Step Instructions

Step 1: Brown the meat

Heat the olive oil in a large pot over medium heat. Add the ground beef or sausage. Cook until browned, breaking it up as it cooks. Drain excess fat if needed.

Step 2: Add onion and garlic

Stir in the diced onion and cook for 3–4 minutes until soft. Add the garlic and cook for 1 more minute.

Step 3: Stir in tomato paste

Add the tomato paste and stir well. Cook for about 1 minute to deepen the flavor.

Step 4: Add liquids and seasoning

Pour in the crushed tomatoes, tomato sauce, and broth. Stir in Italian seasoning, salt, pepper, and red pepper flakes if using. Bring it all to a simmer.

Step 5: Simmer and add noodles

Once the soup starts to bubble, add the broken lasagna noodles. Let it simmer gently for about 10–12 minutes, or until the noodles are cooked through. Stir occasionally so they don’t stick.

Step 6: Make the cheese topping

While the soup simmers, mix together ricotta, mozzarella, Parmesan, salt, and pepper in a bowl. This is your cheesy scoop of heaven.

Step 7: Serve

Ladle the soup into bowls. Add a big spoonful of the cheese mixture on top of each one. Sprinkle with fresh basil if you’ve got it.

Pro Tips for the Best Lasagna Soup

• Use Italian sausage for extra flavor.

• Don’t overcook the noodles—they’ll keep softening in the hot broth.

• Add the cheese topping right before serving so it melts perfectly.

• Want it creamy? Stir in a splash of heavy cream at the end.

• Chop noodles first—they’re easier to eat in soup form.

Common Mistakes to Avoid & How to Perfect the Recipe

• Overcooking the noodles – they’ll get mushy. Keep an eye on them.

• Adding noodles too early – only add them once the soup’s boiling.

• Skipping the tomato paste – it gives the soup a deeper flavor.

• Not seasoning enough – taste as you go and adjust.

• Letting it sit too long before serving, the noodles can soak up too much broth.

Serving and Presentation Ideas

• Top with fresh basil or parsley for color and flavor.

• Add a side of garlic bread for dipping.

• Serve in deep bowls so that cheesy dollop melts right in.

• Sprinkle with extra Parmesan if you’re feeling fancy.

• Offer red pepper flakes on the side for anyone who likes heat.

Variations and Recipe Swaps

• Swap ground beef for turkey or chicken if you want it lighter.

• Make it vegetarian—just skip the meat and add mushrooms or lentils.

• Use gluten-free pasta if needed.

• Stir in spinach or kale at the end for a little green.

• Try cottage cheese instead of ricotta if that’s what you have.

Storage and Reheating Tips

• Fridge: Store in airtight containers for up to 4 days.

• Freeze: Freeze soup (without noodles if possible) for up to 2 months.

• Reheat: Warm on the stove or in the microwave. Add a splash of broth if it’s too thick.

• Don’t store with cheese topping mixed in—add fresh when serving.

What to Serve with Lasagna Soup

• Garlic bread or crusty rolls

• Simple green salad with balsamic dressing

• Roasted veggies like zucchini or broccoli

• Parmesan roasted potatoes

• A glass of red wine or sparkling water with lemon

FAQs

Q: Can I make this in a slow cooker?
A: Yes! Brown the meat first, then add everything except the noodles and cheese. Cook on low for 6–7 hours. Stir in noodles 30 minutes before serving.

Q: Can I make this dairy-free?
A: You can skip the cheese topping or use a plant-based ricotta substitute.

Q: Can I cook the noodles separately?
A: Yes. That’s a good move if you plan to store leftovers—the noodles won’t get soggy.

Q: Can I use another type of pasta?
A: Absolutely. Mafalda or broken-up fusilli works great too.

Q: Is this soup spicy?
A: Not unless you add red pepper flakes. You can adjust the heat easily.

Q: How do I make it thicker?
A: Simmer a bit longer, or reduce the broth by ½ cup. Or stir in a spoonful of tomato paste at the end.

Q: Can I double the recipe?
A: Yes, and it freezes well—so go ahead and make a big batch!

Conclusion

Lasagna Soup is everything we love about the classic pasta dish—made easier, faster, and soup-ified in the best way. It’s hearty, cheesy, and just hits the spot.

If you make it, I’d love to see your version. Leave a comment, tag your food pics, or share it with someone who could use a warm bowl of comfort.

You Might Also Love

• Cheesy Garlic Chicken
• Chicken Street Corn Bowl
• Garlic Butter Steak Bites

⤵⤵⤵

Continue to Content

Lasagna Soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

A cozy, one-pot version of lasagna—loaded with beef, noodles, rich tomato broth, and melty cheese on top. Way easier than the baked version and just as comforting.

Print

Ingredients

• Soup:
• 1 tablespoon olive oil
• 1 pound ground beef or Italian sausage
• 1 onion, diced
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) tomato sauce
• 6 cups chicken or beef broth
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes (optional)
• 8 lasagna noodles, broken into small pieces
• Fresh basil (optional)
• Cheese Topping:
• 1 cup ricotta
• 1 cup shredded mozzarella
• ½ cup grated Parmesan
• Salt and pepper

Instructions

Step 1: Brown the meatHeat the olive oil in a large pot over medium heat. Add the ground beef or sausage. Cook until browned, breaking it up as it cooks. Drain excess fat if needed.

Step 2: Add onion and garlicStir in the diced onion and cook for 3–4 minutes until soft. Add the garlic and cook for 1 more minute.

Step 3: Stir in tomato pasteAdd the tomato paste and stir well. Cook for about 1 minute to deepen the flavor.

Step 4: Add liquids and seasoningPour in the crushed tomatoes, tomato sauce, and broth. Stir in Italian seasoning, salt, pepper, and red pepper flakes if using. Bring it all to a simmer.

Step 5: Simmer and add noodlesOnce the soup starts to bubble, add the broken lasagna noodles. Let it simmer gently for about 10–12 minutes, or until the noodles are cooked through. Stir occasionally so they don’t stick.

Step 6: Make the cheese toppingWhile the soup simmers, mix together ricotta, mozzarella, Parmesan, salt, and pepper in a bowl. This is your cheesy scoop of heaven.

Step 7: Serve ladled soup into bowls. Add a big spoonful of the cheese mixture on top of each one. Sprinkle with fresh basil if you’ve got it.

Notes

Break noodles before adding.

Taste and adjust seasoning as you go.

Use low-sodium broth if you’re watching salt.

Add veggies to make it heartier.

Nutrition Information

Yield 6
Amount Per Serving Calories Approx. 450–500

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