Introduction
Lasagna Soup brings together all the comforting flavors of classic lasagna in an easy, hearty one-pot soup. It has tender pasta, savory ground beef, rich tomato broth, Italian herbs, and creamy cheese in every bowl. This recipe is perfect for chilly evenings, busy weeknights, or anytime you want a cozy dinner without layering and baking a full lasagna.
Why You’ll Love This Recipe
- Made in one pot for easier cleanup
- Has all the flavor of lasagna without the extra work
- Hearty, cheesy, and family-friendly
- Perfect for cold nights or cozy weeknight dinners
- Easy to customize with different meats, vegetables, or pasta
Ingredients You’ll Need
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 can diced tomatoes, 14.5 ounces, undrained
- 1 can tomato sauce, 15 ounces
- 4 cups beef broth, or chicken broth for a lighter flavor
- 8 ounces lasagna noodles, broken into bite-size pieces
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning, optional
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Optional: ¼ cup grated Parmesan cheese for serving
- Optional: 2 tablespoons chopped fresh parsley or basil for garnish
Step-by-Step Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 3–4 minutes, until softened.
- Add the minced garlic and cook for 30 seconds, just until fragrant.
- Add the ground beef and cook for 6–8 minutes, breaking it apart as it cooks, until browned, no longer pink, and cooked to 160°F. Drain excess grease if needed.
- Stir in the diced tomatoes with their juices, tomato sauce, broth, dried basil, dried oregano, salt, black pepper, and Italian seasoning if using.
- Bring the soup to a gentle boil, then stir in the broken lasagna noodles.
- Reduce the heat to medium-low and simmer uncovered for 12–15 minutes, stirring occasionally, until the noodles are tender. If the soup gets too thick before the noodles are done, add ½ cup extra broth or water.
- Reduce the heat to low. Stir in the ricotta cheese until mostly melted and creamy.
- Stir in ½ cup of the mozzarella cheese until melted. Save the remaining ½ cup mozzarella for topping each bowl.
- Serve warm with extra mozzarella, Parmesan cheese, and fresh parsley or basil if desired.
Helpful Tips
- Stir the noodles occasionally while they cook so they do not stick together or to the bottom of the pot.
- Use beef broth for a richer flavor or chicken broth for a lighter tomato broth.
- Do not overcook the noodles, because they will continue to soften as the soup sits.
- If you plan to make this ahead, cook the noodles separately and add them when serving so they do not absorb too much broth.
- Add more broth when reheating if the soup thickens in the refrigerator.
Recipe Variations
- Use Italian sausage: Replace the ground beef with 1 pound mild or spicy Italian sausage.
- Make it lighter: Use 1 pound ground turkey or ground chicken instead of ground beef.
- Add vegetables: Stir in 2 cups fresh spinach, 1 cup sliced mushrooms, or 1 diced bell pepper.
- Make it extra cheesy: Add extra mozzarella or top each bowl with a spoonful of ricotta.
- Make it vegetarian: Skip the meat and use mushrooms, lentils, or extra vegetables with vegetable broth.
What to Serve with Lasagna Soup
Lasagna Soup pairs well with garlic bread, crusty bread, breadsticks, a simple green salad, Caesar salad, roasted vegetables, or garlic knots. It is hearty enough to serve on its own, but bread is perfect for soaking up the tomato broth.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will continue to absorb broth as the soup sits, so add a splash of broth or water when reheating. Reheat gently on the stovetop over medium-low heat or in the microwave until hot and warmed through.
Frequently Asked Questions
Can I make lasagna soup ahead of time?
Yes. For the best texture, cook the soup without the noodles and add freshly cooked noodles when serving. If the noodles are stored in the soup, they will soften and absorb more broth.
Can I use a different pasta?
Yes. Small or medium pasta shapes like bowties, rotini, penne, or broken lasagna noodles work well. Adjust the cooking time based on the pasta shape.
Can I use Italian sausage instead of ground beef?
Yes. Italian sausage adds great flavor. Use mild or spicy sausage and cook it until browned and fully cooked.
Can I freeze lasagna soup?
Yes, but it freezes best without the noodles and cheese added. Freeze the tomato-beef soup base for up to 3 months, then add cooked noodles and cheese after reheating.
How do I make the soup thicker?
Let it simmer uncovered for a few extra minutes, or stir in extra ricotta cheese. You can also use slightly less broth for a thicker soup.
How do I keep the noodles from getting mushy?
Cook them just until tender and avoid overcooking. If making the soup ahead, store the noodles separately and add them when serving.
Recipe Card
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 can diced tomatoes, 14.5 ounces, undrained
- 1 can tomato sauce, 15 ounces
- 4 cups beef broth, or chicken broth for a lighter flavor
- 8 ounces lasagna noodles, broken into bite-size pieces
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning, optional
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Optional: ¼ cup grated Parmesan cheese for serving
- Optional: 2 tablespoons chopped fresh parsley or basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook for 3–4 minutes, until softened.
- Add garlic and cook for 30 seconds, just until fragrant.
- Add ground beef and cook for 6–8 minutes, breaking it apart as it cooks, until browned, no longer pink, and cooked to 160°F. Drain excess grease if needed.
- Stir in diced tomatoes with juices, tomato sauce, broth, basil, oregano, salt, black pepper, and Italian seasoning if using.
- Bring to a gentle boil, then stir in broken lasagna noodles.
- Reduce heat to medium-low and simmer uncovered for 12–15 minutes, stirring occasionally, until noodles are tender. Add ½ cup extra broth or water if the soup gets too thick.
- Reduce heat to low. Stir in ricotta cheese until mostly melted and creamy.
- Stir in ½ cup mozzarella cheese until melted. Serve with remaining mozzarella, Parmesan cheese, and fresh parsley or basil if desired.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until hot and warmed through, adding broth or water as needed to loosen the soup.