Lasagna Soup Recipe – All the Flavor in a Bowl

Lasagna soup brings all the classic flavors you love from traditional lasagna into a warm, comforting bowl. This recipe transforms the layered Italian favorite into a one-pot meal that saves time without sacrificing taste. You get rich tomato sauce, seasoned ground beef, tender pasta, and creamy cheese in every spoonful.

The best part? You can make this soup in about 45 minutes, which means you can enjoy lasagna flavors on a busy weeknight. I’ve been making this soup for my family for years, and it always disappears fast. The kids love it because they can eat it with bread for dipping, and I love it because cleanup takes minutes instead of the hour I used to spend scrubbing lasagna pans. This recipe feeds a crowd, reheats beautifully, and tastes even better the next day.

Reasons to Try Lasagna Soup

This soup delivers everything you crave from lasagna in a fraction of the time. You get the same tomato-herb flavor that makes lasagna special, but you finish cooking in one pot instead of building layers in a baking dish.

The texture combination makes each bite interesting. Broken lasagna noodles create soft, pasta ribbons that soak up the broth. Ground beef adds a hearty, meaty element. Ricotta cheese melts into creamy pockets throughout the soup.

This recipe works perfectly for meal prep. You can make a big batch on Sunday and eat it all week. The flavors actually improve after sitting in the fridge overnight because the herbs and spices have more time to blend together.

Kids who usually pick at their dinner will finish this soup. The familiar Italian flavors feel comforting, and the soup format makes it fun to eat. Parents appreciate that this dish sneaks vegetables into a meal that children actually request.

You save money with this recipe compared to ordering takeout or buying frozen meals. The ingredients cost less than ten dollars, and you feed six to eight people. Most items already sit in your pantry.

Where Did Lasagna Soup Come From?

Lasagna soup comes from the American tradition of turning classic dishes into soup form. While traditional lasagna traces back to Naples, Italy, in the 14th century, this soup version emerged much later in American home kitchens. Creative cooks wanted the taste of lasagna without the time commitment of building layers and waiting for the dish to bake.

The soup format became popular in the 2000s through food blogs and family recipe exchanges. Italian grandmothers might raise an eyebrow at calling this lasagna, but the soup captures the spirit of the original dish. The recipe respects traditional Italian flavors while adapting them for modern, busy households. Today, you’ll find versions of lasagna soup in restaurants across America and in countless home recipe collections.

Ingredients Notes

Ground Beef: Choose ground beef with 85% lean meat and 15% fat. This ratio gives you enough fat for flavor without making the soup greasy. I avoid extra-lean beef because the soup needs some fat to carry the flavors.

Crushed Tomatoes: Use good quality crushed tomatoes. San Marzano tomatoes from Italy work best because they taste sweeter and less acidic. Check the can and make sure tomatoes are the first ingredient listed.

Lasagna Noodles: Regular lasagna noodles work perfectly. You’ll break them into pieces, so don’t waste money on no-boil noodles. I keep a box of lasagna noodles in my pantry just for this soup.

Ricotta Cheese: Full-fat ricotta creates the creamiest result. Part-skim ricotta works if you want to reduce calories, but the texture won’t be as rich. Buy ricotta in a container instead of the plastic tub because the quality is usually better.

Mozzarella Cheese: Shred mozzarella from a block instead of buying pre-shredded cheese. Pre-shredded cheese contains additives that prevent melting smoothly. Fresh mozzarella creates those stretchy cheese pulls you want.

Beef Broth: Use low-sodium beef broth so you can control the salt level. Homemade broth works great if you have it, but store-bought broth saves time.

Italian Seasoning: This blend usually contains basil, oregano, rosemary, and thyme. You can make your own by mixing equal parts of these dried herbs.

Fresh Basil: Fresh basil adds brightness that dried basil can’t match. Add it at the end of cooking to preserve the flavor.

How to Make Lasagna Soup

Step 1: Heat a large pot over medium-high heat. Add the ground beef and break it into small pieces with a wooden spoon. Cook for 6 to 8 minutes until the meat turns brown and no pink remains. Drain excess fat from the pot, leaving about one tablespoon.

Step 2: Add diced onion to the pot with the beef. Cook for 4 minutes until the onion softens and turns clear. Add minced garlic and cook for 1 minute more. Stir constantly so the garlic doesn’t burn.

Step 3: Pour in the crushed tomatoes, beef broth, and tomato paste. Stir everything together until the tomato paste dissolves into the liquid. Add Italian seasoning, salt, and black pepper. Bring the mixture to a boil.

Step 4: Break the lasagna noodles into bite-sized pieces. I usually break each noodle into about 6 pieces. Add the broken noodles to the boiling soup.

Step 5: Reduce heat to medium-low. Let the soup simmer for 12 to 15 minutes. Stir every few minutes to prevent the noodles from sticking to the bottom. The noodles are done when they feel tender but still have a slight firmness.

Step 6: While the soup simmers, mix ricotta cheese with half of the shredded mozzarella in a small bowl. Add a pinch of salt and some torn basil leaves. This becomes your cheese mixture for topping.

Step 7: Taste the soup and adjust the seasoning. Add more salt if needed. Turn off the heat and stir in fresh basil leaves.

Step 8: Ladle the soup into bowls. Add a big scoop of the ricotta mixture to each bowl. Sprinkle the remaining mozzarella cheese on top. The hot soup will melt the cheese.

What You Must Know About Lasagna Soup

Don’t add the noodles too early. If you add them before the broth comes to a boil, they’ll turn mushy and break apart. Wait until you see big bubbles before adding the pasta.

Stir the soup frequently after adding noodles. Lasagna noodles contain more starch than other pasta shapes. This starch makes the noodles stick to the pot bottom if you don’t stir often.

Don’t cook the noodles all the way through if you plan to store leftovers. Slightly undercook them by 2 minutes. The noodles will continue softening as they sit in the hot liquid and will reach perfect texture when you reheat the soup.

Add the ricotta mixture to each bowl individually instead of stirring it into the whole pot. This keeps the soup from becoming too creamy and heavy. Each person can control how much cheese they want.

The soup thickens as it sits. The noodles absorb liquid over time. Add more broth or water when you reheat leftovers to return the soup to the right consistency.

Helpful Tips

Brown the meat in batches if your pot feels crowded. Overcrowded meat steams instead of browns, which means you lose flavor. Better browning creates deeper, richer taste.

Save your parmesan rinds in the freezer. Toss one into the soup while it simmers. The rind adds incredible depth to the broth. Remove it before serving.

Use kitchen scissors to cut the lasagna noodles directly over the pot. This method is faster and easier than trying to break them with your hands.

Make the cheese mixture ahead of time. Store it in the fridge for up to two days. This saves time when you serve the soup.

Double the recipe and freeze half. This soup freezes well for up to three months. Freeze it before adding the noodles for best results.

Variations and Substitutions

Replace ground beef with ground turkey or chicken for a lighter version. The soup will taste less rich but still delicious. Add an extra tablespoon of olive oil because these meats contain less fat.

Use spinach or kale to add vegetables. Stir in two cups of chopped greens during the last 5 minutes of cooking. The greens will wilt into the soup and add nutrition.

Try different pasta shapes if you don’t have lasagna noodles. Broken spaghetti, penne, or rotini all work. The cooking time might change slightly depending on the pasta size.

Make it vegetarian by skipping the meat and using vegetable broth. Add white beans or lentils for protein. Mushrooms also add a meaty texture without actual meat.

Use cottage cheese instead of ricotta. Cottage cheese costs less and provides similar creaminess. Blend it smooth if you don’t like the curds.

Add crushed red pepper flakes for heat. Start with half a teaspoon and add more if you want spicier soup.

Serving Suggestions for Lasagna Soup

Serve the soup with garlic bread for dipping. The bread soaks up the tomato broth perfectly. I make quick garlic bread by spreading butter mixed with garlic powder on sliced bread and toasting it.

Add a simple side salad with Italian dressing. The crisp, cold greens balance the hot, rich soup. Keep the salad simple with just lettuce, tomatoes, and cucumbers.

Sprinkle extra parmesan cheese on top of each bowl. The salty, sharp flavor of parmesan complements the mild ricotta and mozzarella.

Serve the soup in bread bowls for special occasions. Hollow out round sourdough loaves and fill them with soup. Guests can eat the bowl after finishing the soup.

Set up a topping bar and let everyone customize their bowl. Offer extra cheese, fresh basil, crushed red pepper, and parmesan. This works great for casual family dinners.

Pair the soup with a glass of red wine for adults. The acidity in red wine cuts through the richness of the cheese.

Storage and Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. The noodles will absorb liquid as the soup sits. This is normal.

Pour the soup into individual portions before storing. This makes reheating faster and easier. You can grab one serving at a time.

Freeze lasagna soup for up to 3 months. I prefer freezing the soup before adding the noodles. Cook the noodles fresh when you reheat the soup. This prevents mushy pasta.

Reheat the soup on the stove over medium heat. Stir frequently and add extra broth or water if the soup looks too thick. Heat until the soup reaches 165°F.

You can also reheat individual portions in the microwave. Use a microwave-safe bowl and heat in 1-minute intervals, stirring between each interval. Add a splash of water before microwaving to prevent drying.

Don’t freeze the cheese mixture. Ricotta doesn’t freeze well and becomes grainy when thawed. Make the cheese mixture fresh when serving reheated soup.

Nutrition Facts (Per Serving)

Nutrition facts are estimates based on standard ingredient measurements. Actual values may vary based on specific ingredients used.

Amazing Lasagna Soup Recipe – Ready in 45 Minutes!

This lasagna soup recipe delivers all the classic Italian flavors you love in one comforting bowl. Ready in just 45 minutes with simple ingredients. Perfect for busy weeknights!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Italian-American

Servings 6 servings

Calories 385 kcal

Ingredients

  

• 1 pound ground beef 85/15
• 1 medium onion diced
• 4 cloves garlic minced
• 1 can 28 oz crushed tomatoes
• 4 cups beef broth low-sodium
• 2 tablespoons tomato paste
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper
• 8 lasagna noodles broken into pieces
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese divided
• ¼ cup fresh basil leaves torn
• ¼ cup grated parmesan cheese optional, for serving

Instructions

 

• Heat a large pot over medium-high heat and add ground beef. Break the meat into small pieces and cook for 6 to 8 minutes until browned completely. Drain excess fat, leaving about 1 tablespoon in the pot.
• Add diced onion to the pot and cook for 4 minutes until softened. Add minced garlic and cook for 1 additional minute, stirring constantly.
• Pour in crushed tomatoes, beef broth, and tomato paste. Stir until tomato paste is fully incorporated. Add Italian seasoning, salt, and black pepper. Bring the mixture to a boil over high heat.
• Break lasagna noodles into bite-sized pieces and add them to the boiling soup. Reduce heat to medium-low.
• Simmer the soup for 12 to 15 minutes, stirring every few minutes to prevent sticking. The noodles should be tender but still slightly firm.
• While the soup simmers, combine ricotta cheese with 1 cup of shredded mozzarella in a bowl. Add a pinch of salt and some torn basil leaves. Mix well.
• Taste the soup and adjust seasonings as needed. Turn off heat and stir in remaining fresh basil leaves.
• Ladle soup into individual bowls. Top each serving with a generous scoop of the ricotta mixture and sprinkle with remaining mozzarella cheese. Add parmesan cheese if desired.

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