Lasagna Soup

Introduction

Lasagna is one of the most beloved comfort foods worldwide, but let’s face it—making a full pan of layered lasagna can take quite a bit of time and effort. That’s where this Lasagna Soup recipe comes to the rescue. It has all the rich flavors of lasagna—savory ground beef, tangy tomato base, aromatic herbs, and cheesy goodness—but in a one-pot soup form that’s ready in under an hour. This dish is perfect for cozy evenings, meal prepping, or when you want that lasagna taste without spending hours in the kitchen. Plus, it’s a family-friendly recipe that both kids and adults will love.

My recipe story

This recipe was inspired by one of those nights when I was craving lasagna but didn’t have the energy to boil noodles, prepare layers, and bake for an hour. I looked at my pantry and fridge, saw ground beef, some pasta, and a can of crushed tomatoes, and thought—why not make it into a soup? The result was so delicious that it quickly became a staple in my home. I’ve since perfected the recipe, making it rich, hearty, and packed with vegetables and flavor. It’s also a lifesaver during busy weeknights when time is short but comfort food is calling. Every spoonful feels like a warm hug, and it’s now one of my most-requested family dinners.

Ingredient breakdown

The ingredients for this Lasagna Soup are straightforward and pantry-friendly. Ground beef provides a rich, meaty base, though you could easily substitute it with ground turkey, chicken, or Italian sausage for variation. Freshly diced onions, green bell peppers, and garlic bring depth and aromatic flavor to the soup, making every spoonful feel layered and complex like traditional lasagna.

The tomato base is made with crushed tomatoes and tomato paste, creating a tangy, slightly sweet foundation. Beef broth balances the acidity of the tomatoes and adds richness, while Italian seasoning ties everything together with classic herb notes. Pasta is a must, and while broken lasagna noodles are traditional, you can use any short pasta you have on hand. And finally, cheese—ricotta, mozzarella, and Parmesan—transforms the soup into that iconic lasagna experience, adding creaminess, saltiness, and melty goodness.

Equipment you’ll need

• Large soup pot or Dutch oven
• Wooden spoon or spatula
• Chef’s knife and cutting board
• Measuring cups and spoons
• Ladle for serving
• Bowls for garnishing with cheese

Step-by-step directions

Step 1: Brown the meat and vegetables.
In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add ground beef, diced onion, and green bell pepper. Cook until the beef is browned and the vegetables are softened, about 7–8 minutes. Stir frequently and break up the beef into crumbles as it cooks. Drain excess fat if necessary, but leave just enough to enhance flavor.

Step 2: Add garlic and seasonings.
Stir in the minced garlic and cook for about 1 minute until fragrant. Sprinkle in Italian seasoning, a pinch of red pepper flakes (optional), salt, and black pepper. This step helps to bloom the spices, releasing their essential oils and ensuring that the soup develops a deep, well-rounded flavor base.

Step 3: Build the tomato base.
Add tomato paste, stirring to coat the meat and vegetables. Next, pour in the crushed tomatoes and beef broth. Mix well to combine all the flavors. Allow the soup to come to a gentle boil, then reduce the heat and let it simmer for about 20 minutes to thicken slightly and develop richness.

Step 4: Cook the pasta.
Add broken lasagna noodles (or your pasta of choice) directly to the pot. Stir occasionally to prevent sticking. Let the soup simmer for another 10–12 minutes, or until the pasta is cooked al dente. If the soup thickens too much, you can add extra broth or water to achieve your desired consistency.

Step 5: Add the cheese topping.
Before serving, prepare small bowls with a mixture of ricotta, shredded mozzarella, and Parmesan cheese. When ladling soup into bowls, top each serving with a generous scoop of the cheese mixture. The heat of the soup will melt the cheeses, creating that creamy, indulgent lasagna taste in every bite.

Step 6: Serve and enjoy.
Garnish with fresh basil or parsley for color and freshness. Serve immediately with crusty bread or a side salad. Enjoy the flavors of homemade lasagna in a comforting, soupy form that will warm hearts and bellies.

Variations & substitutions

One of the best things about Lasagna Soup is how versatile it is. You can substitute ground beef with ground turkey, chicken, or even plant-based meat alternatives for a lighter or vegetarian version. Add extra vegetables like zucchini, mushrooms, or spinach for more nutrients and texture. Swap lasagna noodles with rotini, penne, or bowtie pasta for convenience. For a spicier kick, stir in Italian sausage or add more red pepper flakes. If you’re dairy-free, use a plant-based ricotta or cashew cream topping. This recipe is highly adaptable to dietary preferences and what you have in your pantry.

Storage, freezing & make-ahead

If you anticipate leftovers, store the soup base and pasta separately to avoid mushy noodles. The soup will last in an airtight container in the refrigerator for up to 4 days. To freeze, let the soup cool completely, then store in freezer-safe containers for up to 3 months. When reheating, thaw overnight in the refrigerator and warm gently on the stove, adding fresh pasta and cheese toppings before serving. This makes it a fantastic make-ahead meal for busy weeks or family meal planning.

Serving ideas & pairings

Lasagna Soup is hearty enough to be a full meal on its own, but it pairs beautifully with sides. Serve it with warm garlic bread or a crusty baguette to soak up the broth. A fresh Caesar salad or simple mixed greens add a refreshing balance to the rich flavors. You could also pair it with roasted vegetables or antipasto platters for an Italian-inspired dinner spread. For beverages, a glass of red wine like Chianti or Cabernet Sauvignon complements the flavors perfectly, while sparkling water with lemon keeps things light and refreshing.

FAQ

Can I make this soup vegetarian?
Yes! Replace the ground beef with lentils or a plant-based meat alternative, and use vegetable broth instead of beef broth.

Can I use different pasta shapes?
Absolutely. While broken lasagna noodles add authenticity, any short pasta like penne, rotini, or shells will work well.

Can I make this recipe in a slow cooker?
Yes, brown the meat and vegetables first, then transfer everything except pasta and cheese to a slow cooker. Cook on low for 6–7 hours, adding pasta in the last 30 minutes.

How can I make the soup creamier?
You can stir in heavy cream, half-and-half, or even mascarpone cheese before serving for extra creaminess.

What if the soup is too thick?
Simply add more broth or water to reach your desired consistency. Adjust seasonings if needed.

Final thoughts

This Lasagna Soup recipe is the perfect way to enjoy all the indulgent flavors of lasagna in a fraction of the time. It’s hearty, flavorful, customizable, and incredibly comforting. Whether you’re serving it for a family dinner, meal prepping for the week, or entertaining guests, it’s sure to be a hit. Once you try it, you’ll find yourself making it again and again—it’s just that good. So grab a pot, your favorite pasta, and a generous sprinkle of cheese, and enjoy this bowl of pure comfort food bliss.

Lasagna Soup

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• Author: Sarah White
• Total Time: 50 minutes
• Yield: 6 servings

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Description

 A cozy, one-pot meal with all the flavors of classic lasagna in a hearty soup form. Perfect for busy weeknights and family dinners.

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Ingredients

• 1 pound ground beef
• 1 small onion, diced

• 1 green bell pepper, diced

• 3 cloves garlic, minced
• 1 tablespoon olive oil

• 2 tablespoons tomato paste

• 1 can (28 oz) crushed tomatoes
• 6 cups beef broth

• 2 teaspoons Italian seasoning

• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper

• 1/2 teaspoon red pepper flakes (optional)

• 8 oz lasagna noodles, broken into pieces
• 1 cup ricotta cheese

• 1 cup shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese
• Fresh basil or parsley, for garnish

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Instructions

2. Stir in garlic and cook for 1 minute until fragrant. Add Italian seasoning, salt, pepper, and red pepper flakes if using.

3. Mix in tomato paste, crushed tomatoes, and beef broth. Bring to a boil, then reduce heat and simmer for 20 minutes.

4. Add broken lasagna noodles to the pot. Simmer for 10–12 minutes, stirring occasionally, until pasta is al dente.
5. In a small bowl, mix ricotta, mozzarella, and Parmesan. Ladle soup into bowls and top each serving with a spoonful of the cheese mixture. Garnish with fresh herbs before serving.

Notes

 For best leftovers, cook pasta separately and add it when reheating to prevent sogginess. This soup also freezes well without the pasta—just add fresh noodles when serving.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian