When the craving for lasagna hits but you don’t have hours to spend, this Lasagna Soup is your savior. It captures every beloved flavor of classic lasagna—rich meaty sauce, gooey cheese, and tender pasta—in a comforting, spoonable bowl. This cozy, hearty dish is a weeknight game-changer you’ll turn to again and again.
Looking for Lasagna Soup inspiration? You'll love what we have! Explore more Soup Recipes recipes or discover our Crockpot Recipes favorites.
Why You’ll Love This Lasagna Soup
- All the flavor: Get the iconic taste of baked lasagna without lengthy assembly.
- Comforting & hearty: A proper hug in a bowl with rich broth and melty cheese.
- Perfect for making ahead: Flavors deepen overnight for easy meal prep.
- Endlessly adaptable: A wonderful canvas for your own creative twists.
Ingredients & Tools
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 lb ground beef (or a mix of beef and Italian sausage)
- 2 tbsp tomato paste
- 1 (28 oz) can crushed tomatoes
- 6 cups beef broth
- 2 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional, for a little heat)
- 8 oz mafaldine or broken lasagna noodles
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese, plus more for serving
- 2 cups shredded mozzarella cheese
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
Tools: A large Dutch oven or heavy-bottomed soup pot, a wooden spoon, and a ladle.
Notes: Don’t skip browning the tomato paste—it adds incredible depth. A ridged pasta like mafaldine holds the broth and cheese toppings well.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 32 g |
| Fat: | 18 g |
| Carbs: | 45 g |
| Fiber: | 5 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- What’s the best pasta to use? Broken lasagna noodles are the classic choice, but mafaldine (often called “little lasagna”) or campanelle work wonderfully. Their ruffled edges are perfect for capturing the sauce and cheese.
- Can I use a different meat? Absolutely! A half-and-half mix of ground beef and Italian sausage is my personal favorite for extra flavor. For a lighter version, ground turkey or chicken works well too.
- Don’t rush the onion and garlic. Sautéing them until they’re soft and fragrant is the flavor foundation of your soup. That sweet, aromatic base makes all the difference.
- Why brown the tomato paste? Cooking the tomato paste for a minute or two until it darkens slightly caramelizes its sugars, which removes any tinny taste and gives the soup a much richer, deeper tomato flavor.
How to Make Lasagna Soup
Step 1: Heat the olive oil in your large Dutch oven or soup pot over medium heat. Add the diced onion and cook, stirring occasionally, for about 5-6 minutes until it becomes soft and translucent. You’ll notice it starting to smell sweet. Now, add the minced garlic and cook for another minute until it’s wonderfully fragrant—be careful not to let it burn.
Step 2: Add the ground beef to the pot, breaking it up with your wooden spoon. Cook until it’s no longer pink, which should take about 5-7 minutes. If there’s a lot of excess fat, you can drain some off, but leaving a little adds great flavor. Season the meat generously with a good pinch of salt and black pepper.
Step 3: Push the meat and onions to one side of the pot and add the tomato paste to the cleared space. Let it cook for a minute or two, stirring it on its own, until it darkens a shade. This is the flavor magic! Then, mix it thoroughly into the meat and onions.
Step 4: Pour in the crushed tomatoes and beef broth. Add the dried oregano, basil, and red pepper flakes if you’re using them. Give everything a really good stir, scraping the bottom of the pot to lift up any of those delicious browned bits.
Step 5: Bring the soup to a boil, then reduce the heat to a gentle simmer. Let it bubble away for about 10 minutes, uncovered, to allow the flavors to start melding together. The soup should look rich and inviting.
Step 6: Add your broken lasagna noodles or mafaldine to the pot. Stir to submerge them in the liquid. Let the soup simmer for another 10-12 minutes, or until the pasta is perfectly al dente, stirring occasionally to prevent sticking. You’ll notice the broth will thicken slightly as the pasta cooks.
Step 7: While the pasta cooks, prepare the cheesy topping. In a small bowl, mix together the ricotta, grated Parmesan, and a pinch of salt and pepper until it’s smooth and combined. This is your creamy, cheesy dollop of heaven.
Step 8: Once the pasta is cooked, taste the soup and adjust the seasoning with more salt and pepper if needed. Ladle the hot soup into bowls. Top each serving with a generous dollop of the ricotta mixture, a handful of shredded mozzarella, and a sprinkle of fresh basil or parsley. The heat from the soup will melt the cheeses beautifully. Serve immediately and enjoy the cozy, lasagna-filled bliss!
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container for 3–4 days.
- Freezer: Freeze soup base without pasta for up to 3 months.
- Reviving: Reheat gently on stove, add splash of broth if thick.
Serving Suggestions
Complementary Dishes
- Garlic Breadsticks — You need something to sop up every last drop of that incredible broth. Their warm, buttery, garlicky flavor is the perfect companion.
- A Simple Green Salad — A crisp salad with a sharp vinaigrette provides a refreshing, acidic counterpoint to the rich, hearty soup and cleanses the palate between bites.
- Sautéed Garlic Spinach — For a quick and easy veggie side, this adds a pop of color and a nutritious element that complements the Italian flavors seamlessly.
Drinks
- A Bold Chianti — The classic pairing for lasagna works just as well here. The wine’s acidity and tannins cut through the richness of the meat and cheese beautifully.
- Sparkling Water with Lemon — A non-alcoholic option that’s crisp and effervescent, helping to reset your taste buds and making each spoonful of soup taste fresh and new.
- An Italian Lager — A cold, crisp beer like Peroni is light enough not to overwhelm the dish but has enough character to stand up to the robust flavors.
Something Sweet
- Tiramisu — Stay with the Italian theme! The coffee-soaked ladyfingers and light mascarpone cream are a decadent, yet not overly heavy, way to finish the meal.
- Lemon Sorbet — This is a wonderfully bright and palate-cleansing choice. Its sharp, citrusy zing is the perfect contrast after a rich and savory dinner.
- Pizzelle Cookies — These thin, waffle-like Italian cookies are light, subtly sweet, and wonderfully crunchy, offering a simple, elegant end note.
Top Mistakes to Avoid
- Overcooking the pasta. Remember, the pasta will continue to cook a little in the hot broth even after you turn off the heat. Aim for al dente in the pot to avoid a mushy texture in your bowl.
- Skimping on seasoning. Canned tomatoes and broths can vary in saltiness. Always taste and season at the end. The soup needs a good amount of salt to make all those beautiful flavors pop.
- Not browning the tomato paste. I’ve messed this up before too, thinking it was an unnecessary step. It’s not! Taking that extra minute to cook the paste transforms the entire depth of the soup’s flavor.
- Adding the cheese topping to the whole pot. Only add the ricotta and mozzarella to individual serving bowls. If you stir it into the main pot, the ricotta will dissolve and the mozzarella will make the soup stringy and potentially greasy.
Expert Tips
- Tip: For a super-smooth ricotta dollop, whip it with a fork or a small whisk for a minute before adding the Parmesan. This breaks up any curds and makes it incredibly creamy and easy to scoop.
- Tip: If you know you’ll have leftovers, cook the pasta separately and add it to the bowls when serving. This prevents it from absorbing all the broth and becoming bloated when you reheat the soup later.
- Tip: Let the soup rest for 10 minutes after cooking before serving. This brief resting period allows the flavors to marry more completely and the soup to thicken up to the perfect consistency.
- Tip: For a flavor boost, add a parmesan rind to the pot while the soup is simmering. It will melt into the broth, giving it an incredible, deep, umami-rich savoriness.
FAQs
Can I make this Lasagna Soup vegetarian?
Absolutely! It’s an easy swap. Simply omit the ground beef and use a plant-based ground “meat” alternative, or add an extra can of beans like cannellini or kidney beans for protein and heartiness. You’ll also want to switch the beef broth for a rich vegetable broth. The rest of the recipe stays the same, and you’ll still end up with a deeply satisfying, flavorful soup.
How should I store and reheat leftovers?
Let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for 3-4 days. Reheat it gently on the stovetop over medium-low heat, stirring occasionally. If the soup has thickened too much in the fridge, just add a splash of broth or water to loosen it up. For best results, store any leftover pasta separately if you can.
Can I freeze Lasagna Soup?
You can, but with one major caveat: freeze the soup base without the pasta. Pasta tends to become very soft and mushy upon thawing and reheating. Freeze the cooled meat and tomato broth for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge, reheat it on the stove, and cook a fresh batch of pasta to add in.
My soup is too thin. How can I thicken it?
If you prefer a thicker, stew-like consistency, you have a couple of options. The easiest is to let it simmer uncovered for an extra 5-10 minutes to reduce and concentrate. Alternatively, you can make a quick slurry by mixing one tablespoon of cornstarch with two tablespoons of cold water, then stirring it into the simmering soup. It will thicken up within a minute or two.
What can I use instead of ricotta cheese?
If you’re not a fan of ricotta, full-fat cottage cheese blended until smooth is a great substitute that provides a similar texture and tang. For a richer, creamier option, you could use mascarpone cheese, though it will be much richer. A dollop of seasoned Greek yogurt can also work in a pinch for a lighter, tangy finish.
Lasagna Soup
Craving lasagna but short on time? This easy Lasagna Soup recipe has all the classic flavor in under 45 minutes. Get the cozy recipe now!
Ingredients
For the soup:
-
1 tbsp olive oil
-
1 large yellow onion (diced)
-
4 cloves garlic (minced)
-
1 lb ground beef (or a mix of beef and Italian sausage)
-
2 tbsp tomato paste
-
1 can crushed tomatoes (28 oz)
-
6 cups beef broth
-
2 tsp dried oregano
-
1 tsp dried basil
-
1/2 tsp red pepper flakes (optional, for a little heat)
-
8 oz mafaldine or broken lasagna noodles
-
Salt and black pepper (to taste)
-
Fresh basil or parsley (for garnish)
For the cheesy topping:
-
1 cup ricotta cheese
-
1/2 cup grated Parmesan cheese (plus more for serving)
-
2 cups shredded mozzarella cheese
Instructions
-
Heat the olive oil in your large Dutch oven or soup pot over medium heat. Add the diced onion and cook, stirring occasionally, for about 5-6 minutes until it becomes soft and translucent. You’ll notice it starting to smell sweet. Now, add the minced garlic and cook for another minute until it’s wonderfully fragrant—be careful not to let it burn.01
-
Add the ground beef to the pot, breaking it up with your wooden spoon. Cook until it’s no longer pink, which should take about 5-7 minutes. If there’s a lot of excess fat, you can drain some off, but leaving a little adds great flavor. Season the meat generously with a good pinch of salt and black pepper.02
-
Push the meat and onions to one side of the pot and add the tomato paste to the cleared space. Let it cook for a minute or two, stirring it on its own, until it darkens a shade. This is the flavor magic! Then, mix it thoroughly into the meat and onions.03
-
Pour in the crushed tomatoes and beef broth. Add the dried oregano, basil, and red pepper flakes if you’re using them. Give everything a really good stir, scraping the bottom of the pot to lift up any of those delicious browned bits.04
-
Bring the soup to a boil, then reduce the heat to a gentle simmer. Let it bubble away for about 10 minutes, uncovered, to allow the flavors to start melding together. The soup should look rich and inviting.05
-
Add your broken lasagna noodles or mafaldine to the pot. Stir to submerge them in the liquid. Let the soup simmer for another 10-12 minutes, or until the pasta is perfectly al dente, stirring occasionally to prevent sticking. You’ll notice the broth will thicken slightly as the pasta cooks.06
-
While the pasta cooks, prepare the cheesy topping. In a small bowl, mix together the ricotta, grated Parmesan, and a pinch of salt and pepper until it’s smooth and combined. This is your creamy, cheesy dollop of heaven.07
-
Once the pasta is cooked, taste the soup and adjust the seasoning with more salt and pepper if needed. Ladle the hot soup into bowls. Top each serving with a generous dollop of the ricotta mixture, a handful of shredded mozzarella, and a sprinkle of fresh basil or parsley. The heat from the soup will melt the cheeses beautifully. Serve immediately and enjoy the cozy, lasagna-filled bliss!08
Not what you're looking for?
