Lasagna Soup is the ultimate bowl of comfort, bringing all the cozy, cheesy, tomato-rich flavors you crave from classic lasagna—without the fuss of assembling layers or waiting for an oven to preheat. Imagine pillowy strands of pasta swirling in a robust tomato broth, mingling with savory meat, fragrant herbs, and dollops of creamy, melty cheese. Every spoonful delivers the warmth and heartiness of a beloved family favorite, making this easy, one-pot dish perfect for busy weeknights, lazy Sundays, or whenever you need a little Italian-American comfort.
Ingredients You’ll Need
Pulling off this hearty Lasagna Soup is a simple joy because the ingredient list relies on pantry staples and a few key cheeses. Each addition does its part—whether it’s building backbone with protein, infusing herbal notes, or creating melty magic atop your finished bowl.
- Olive oil: Use a tablespoon to start everything off with just the right hint of fruity flavor and help the other ingredients shine.
- Ground beef or Italian sausage: Pick your favorite; this brings rich, meaty flavor and heartiness to the soup.
- Onion (chopped): Just one small onion for a touch of savory sweetness and depth.
- Garlic (minced): Three cloves, and don’t skimp—this is where that signature Italian aroma starts.
- Dried basil: A teaspoon works wonders, giving the soup its comforting, familiar Italian taste.
- Dried oregano: Another essential teaspoon for earthy warmth that rounds out the broth.
- Crushed red pepper flakes (optional): Half a teaspoon adds a gentle kick—add more if you like a little heat!
- Tomato paste: Two tablespoons to help deepen that rich tomato backbone.
- Crushed tomatoes (28 oz can): These turn the broth into something robust and velvety.
- Chicken or beef broth: Six cups add savory body—choose whichever matches your protein or mood.
- Lasagna noodles (broken into pieces): Eight sheets, snapped into bite-sized bits for that classic noodle feel, transformed into perfect soup spoons!
- Ricotta cheese: Creamy and cloud-like, half a cup stirs into the cheesy mixture for silky richness.
- Shredded mozzarella cheese: A cup to ensure every bite is stretchy and gooey.
- Grated Parmesan cheese: Just a quarter cup but it adds salty, nutty perfection on top.
- Salt and pepper: Taste as you go and season to your liking.
- Chopped fresh basil or parsley: A sprinkle of green for brightness and a fresh finish to each bowl.
How to Make Lasagna Soup
Step 1: Sauté the Aromatics and Meat
In a large, heavy-bottomed pot or trusty Dutch oven, heat the olive oil over medium heat and add your ground beef or Italian sausage along with the chopped onion. Cook this mixture for about 6 to 8 minutes, breaking the meat into crumbles until it’s deeply browned and the onion is tender. If there’s extra grease, go ahead and drain it off—you want flavor, not a greasy spoon!
Step 2: Build the Flavor Base
To the sizzling meat and onions, stir in your minced garlic, dried basil, dried oregano, a pinch of red pepper flakes (if you’re in the mood for a little warmth), and the tomato paste. Let these cook together for just 1 or 2 minutes, stirring often—this step unlocks the aromas and toasts the tomato paste, which really deepens the soup’s character.
Step 3: Add Tomatoes and Broth
Pour in the crushed tomatoes and all six cups of your chosen broth. Give it a good stir, making sure you scrape up any tasty caramelized bits from the bottom of the pot. Now, bring the mixture to a gentle boil, then reduce the heat and let it simmer. Ten minutes is all it takes for the flavors to start melding beautifully.
Step 4: Cook the Lasagna Noodles
Break up your lasagna noodles into rough pieces—it’s supposed to look rustic! Stir them right into the simmering soup and let everything bubble together for another 10 to 12 minutes. Watch for the noodles to become tender but not mushy; they’ll continue to absorb the broth as the soup sits. Season with salt and pepper to fit your personal taste.
Step 5: Prepare the Cheesy Topping
While the noodles cook, grab a small bowl and blend the ricotta, mozzarella, and Parmesan cheeses. Mixing them together means each serving of Lasagna Soup gets a melty, creamy crown that instantly melts from the heat of the broth.
Step 6: Serve and Enjoy
When your soup is ready, ladle it into cozy bowls while piping hot. Dollop a generous spoonful of the cheese mixture on each portion—it’ll turn positively oozy with just a quick stir. Finish with a flourish of fresh basil or parsley, and bask in soup bliss!
How to Serve Lasagna Soup
Garnishes
Don’t skip the toppers: a scoop of herby ricotta-mozzarella-Parmesan blend gives every bowl luscious creaminess, while a fresh sprinkle of basil or parsley adds color and a garden-fresh aroma. Cracked black pepper or a little extra Parmesan are always welcome for extra flair.
Side Dishes
Lasagna Soup is hearty enough to shine solo, but if you want to round things out, serve with crusty garlic bread, a simple green salad tossed with Italian dressing, or even roasted veggies. These sides keep your meal balanced and perfect for sharing.
Creative Ways to Present
For a fun twist, serve your Lasagna Soup in mini Dutch ovens or soup mugs for a rustic bistro feel. Or try offering a “cheese bar” so everyone can sprinkle extra mozzarella or Parmesan to their liking. For family style, ladle into a big tureen and let guests help themselves—it’s always a hit!
Make Ahead and Storage
Storing Leftovers
If you’ve got leftover Lasagna Soup, cool it to room temperature before transferring to airtight containers. The soup keeps well in the fridge for up to 4 days—the flavors actually deepen, making your next bowl even better!
Freezing
Yes, you can freeze Lasagna Soup! Just freeze the soup base (without the cheese topping) in freezer-safe containers for up to 2 months. For best results, consider leaving the noodles slightly undercooked so they keep a good texture after thawing and reheating.
Reheating
Gently reheat Lasagna Soup on the stovetop over medium-low heat or in the microwave, adding a splash of extra broth if it’s thickened up. Top each reheated bowl with the cheese mixture and fresh herbs for that “just made” feel.
FAQs
Can I use different types of pasta in Lasagna Soup?
Absolutely! While classic lasagna noodles give that signature feel, you can swap in any short pasta like penne, fusilli, or broken-up spaghetti if that’s what you have on hand.
How can I make Lasagna Soup vegetarian?
It’s easy—swap out the ground beef or sausage for your favorite plant-based ground or increase the amount of mushrooms for a hearty, umami-rich alternative. Use vegetable broth for the base.
Will the noodles get too soft if stored in the soup?
Noodles will absorb more liquid as the soup sits, which can make them softer the next day. To prevent this, you can cook the noodles separately and add them to each serving right before eating, especially if you’re planning to meal prep.
What’s the best way to make the cheese topping extra creamy?
Blend your ricotta, mozzarella, and Parmesan together just before serving so the mixture is fresh and smooth. Letting the cheeses come to room temperature first can also help them meld together beautifully when added to the hot soup.
Is this soup spicy?
Only if you want it to be! The crushed red pepper flakes add a gentle heat, but you can scale back or leave them out entirely for a milder soup the whole family can enjoy.
Final Thoughts
If you adore all the comforts of a bubbling Italian casserole but long for the simplicity of a one-pot meal, Lasagna Soup is bound to become a repeat favorite. It’s cozy, crowd-pleasing, and truly fun to make—so grab that pot and dive in, one cheesy spoonful at a time!
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Lasagna Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and hearty soup that captures all the flavors of lasagna in a bowl. This delicious Lasagna Soup is loaded with ground beef, Italian seasonings, lasagna noodles, and a cheesy topping that will warm you up from the inside out.
Ingredients
Soup:
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons tomato paste
- 1 (28 oz) can crushed tomatoes
- 6 cups chicken or beef broth
- 8 lasagna noodles, broken into pieces
- Salt and pepper to taste
Cheese Topping:
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Chopped fresh basil or parsley for garnish
Instructions
- Soup: In a large pot, heat olive oil and cook ground beef and onion until browned. Add garlic, basil, oregano, red pepper flakes, and tomato paste. Stir in crushed tomatoes and broth, bring to a boil, then simmer. Add lasagna noodles and cook until tender. Season with salt and pepper.
- Cheese Topping: Mix ricotta, mozzarella, and Parmesan cheeses in a bowl. Ladle soup into bowls, top with cheese mixture, garnish with basil or parsley, and serve hot.
Notes
- You can cook the noodles separately and add them just before serving to maintain their texture.
- This soup is versatile and can be made with ground turkey or plant-based crumbles for a different twist.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 8g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 65mg
