Lasagna Soup

I make this lasagna soup when I crave the cozy flavors of classic lasagna without all the fuss. It’s a hearty, comforting tomato-based soup with ground beef, broken lasagna noodles, and lots of cheese on top.

Why I’ll Love This Recipe

I adore how lasagna soup captures all the rich, cheesy, and savory goodness of traditional lasagna—but comes together in under 30 minutes. It’s perfect when I want something warm and satisfying without the baking and layering drama of assembling a full lasagna. Plus, it’s a one-pot meal, meaning less cleanup!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 teaspoons olive oil

• ½ cup finely chopped onion

• 1 pound ground beef (I use 90% lean)

• 2 teaspoons minced garlic

• Salt and pepper, to taste

• 28-ounce can crushed tomatoes (undrained)

• 4 cups beef broth

• 8-ounce can tomato sauce

• 1½ teaspoons Italian seasoning

• 8 lasagna noodles, broken into pieces

• ½ cup ricotta cheese

• ½ cup grated Parmesan cheese

• ½ cup shredded mozzarella cheese

• ¼ cup chopped parsley or basil leaves

Directions

1. I heat the olive oil in a large pot over medium heat, then add the onion and cook for about 3–4 minutes until it’s soft.

2. Next, I add the ground beef and cook for around 5–6 minutes until browned, breaking it up as it cooks. I stir in the minced garlic and cook for another 30 seconds.

3. I season the mixture with salt and pepper to taste. Then, I stir in the crushed tomatoes, beef broth, tomato sauce, and Italian seasoning. I bring it all to a simmer.

4. Once simmering, I add the broken lasagna noodles, cooking them for 10–12 minutes until they’re tender. If the soup seems too thick, I thin it out with a bit more water or broth.

5. I taste the soup and adjust the seasoning if needed.

6. When serving, I portion it into six bowls and top each with a tablespoon of ricotta, Parmesan, and mozzarella cheese, then sprinkle with chopped parsley or basil.

Servings And Timing

• Serves: 6

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

These timings keep things quick and streamlined so I can enjoy dinner without a long wait.

Variations

• Sausage swap: I sometimes substitute half the ground beef with mild or hot Italian sausage for a flavor boost.

• Vegetarian version: I skip the meat and use diced zucchini, mushrooms, and carrots, swapping beef broth for vegetable broth.

• Extra cheesy: I stir in an extra ½ cup each of Parmesan and mozzarella right into the soup for rich, gooey indulgence.

• Spicy kick: I add crushed red pepper flakes to taste and a dash of hot sauce when I want some heat.

Storage/Reheating

I typically let leftovers cool before transferring them to an airtight container and refrigerating. The noodles continue to absorb the broth over time, so the soup thickens. To reheat, I gently warm it on the stove over medium-low heat, stirring in a splash of broth or water until it’s the right consistency. I then add fresh cheese toppings and herbs before serving again.

FAQs

1. What Kind Of Meat Can I Use Instead Of Ground Beef?

I find that ground turkey or a mix of ground beef and Italian sausage both work really well. The sausage adds a nice flavor if I’m craving something more robust.

2. Can I Make This In A Slow Cooker?

Absolutely! I brown the meat and onions first, then transfer everything except the noodles to the slow cooker. I cook it on low for 4–6 hours, then add the broken noodles during the last 30 minutes so they don’t get too soggy.

3. What If I Don’t Have Lasagna Noodles?

I’ve successfully used any short pasta like penne or rotini in a pinch. Just break them into smaller pieces so they’re easy to scoop with a spoon.

4. Is There A Good Way To Prevent The Noodles From Getting Too Soggy?

I’ve learned that serving the soup immediately is key since the noodles keep absorbing liquid over time. Alternatively, I can cook the noodles separately and stir them in just before serving to preserve their texture.

5. Can I Freeze This Soup?

I generally don’t freeze it because the noodles get mushy upon thawing. Instead, I make just enough to enjoy within a few days. If I expect leftovers, I sometimes cook the noodles separately and freeze the soup base only; then I add freshly cooked noodles when I thaw and reheat.

Conclusion

I love how this lasagna soup brings together all the comforting flavors of traditional lasagna with minimal effort and mess. It’s comforting, customizable, and ready fast—making it a regular in my weeknight rotation.