Name: Lasagna Soup
Prep time: 10 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 lb (450 g) ground beef (or a mix of beef and Italian sausage); 1 medium onion, finely chopped; 3 cloves garlic, minced; 2 tbsp tomato paste; 1/2 cup dry red wine or chicken broth; 28 oz can crushed tomatoes; 4 cups low-sodium chicken or beef broth; 1 tsp kosher salt; 1/2 tsp black pepper; 1 tsp dried oregano; 1/2 tsp red pepper flakes; 8 oz lasagna noodles, broken into 1–2 inch pieces; 1 cup whole-milk ricotta; 1 cup shredded mozzarella; 1/3 cup grated Parmesan; Fresh basil leaves for garnish

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Lasagna Soup captures everything you love about lasagna — tomatoey broth, seasoned meat, and creamy cheese — but served in a spoon-friendly bowl. I make it on busy weeknights because it cooks faster than an oven-baked lasagna and still yields deep, layered flavor. If you want another lasagna-style idea, try this alternative lasagna soup version I reviewed for comparison.

Why Make This Recipe

Comforting, familiar lasagna flavors in a cozy, slurpable soup that kids and adults both enjoy.
Fast and convenient: one pot on the stovetop (30–40 minutes active time) so cleanup is easy.
Flexible and nourishing: you get protein, tomatoes (vitamin C and lycopene), and calcium from the cheeses.
Great for weeknights, casual dinner parties, or when you want lasagna without the oven time.
Personal insight: I love this recipe because browning the meat and simmering with garlic and oregano gives the broth the same satisfying depth as a slow-baked lasagna; that hands-on step is worth the extra minute or two. Also, if you like hearty soups, this pairs nicely with a hearty black bean soup in a seasonal rotation.

Recipe Overview

Prep time: 10 minutes.
Cook time: 30–35 minutes.
Total time: 40–45 minutes.
Servings: 6.
Difficulty: Easy.
Cooking method: Stovetop braise/simmer in a heavy pot (Dutch oven or large saucepan) with toasted/browned aromatics and broken lasagna noodles added to the broth toward the end.

My Experience Making This Recipe

I tested this soup several times, adjusting the noodle timing so the pasta stays al dente instead of mushy. I also learned that briefly toasting broken lasagna noodles in the pot before adding liquid adds a subtle toasted flavor and helps them hold shape. Browning the meat well and deglazing with a splash of red wine or broth creates the best base.

How to Make Lasagna Soup

Start by browning 1 lb (450 g) ground beef (or a mix of beef and Italian sausage) in a 5–6 quart Dutch oven over medium-high heat until caramelized, about 6–8 minutes; season with 1 tsp kosher salt and 1/2 tsp black pepper. Add 1 medium onion (finely chopped) and 3 cloves garlic (minced), cook until softened, then stir in 2 tbsp tomato paste and toast for 1 minute to deepen flavor. Deglaze with 1/2 cup dry red wine or 1/2 cup chicken broth, add a 28 oz can crushed tomatoes, 4 cups low-sodium chicken or beef broth, 1 tsp dried oregano, and 1/2 tsp red pepper flakes; simmer 15 minutes. Break 8 oz lasagna noodles into 1–2 inch pieces and add them to the simmering soup, cooking 8–10 minutes until al dente. Finish by stirring in 1 cup whole-milk ricotta, 1 cup shredded mozzarella, and 1/3 cup grated Parmesan; adjust seasoning and serve hot with fresh basil. For a different twist, I’ve also adapted textures from a butternut squash lasagna when making a vegetarian batch.

Expert Tips for Success

Brown the meat well: cook over medium-high heat until deeply browned (not gray) to build flavor through the Maillard reaction. Use a heavy-bottomed pot for even heat.
Toast tomato paste: after adding tomato paste, cook 60–90 seconds to remove raw acidity and caramelize flavors.
Add noodles late: break and add lasagna noodles only when broth is gently simmering to prevent overcooking; aim for 8–10 minutes for most dried noodles.
Control salt: if using store-bought broth, start with less salt and finish after the noodles are added since pasta absorbs salt.
Equipment note: an immersion blender lets you slightly purée 1 cup of the soup (off to the side) for body without losing all texture; for convenience-cooked batches, I sometimes keep a jar of quality canned soup on hand as inspiration like the classic Chicken Divan comfort classic when I need ideas for creamy thickness.

How to Serve Lasagna Soup

Top each bowl with a dollop (about 1 tablespoon) of ricotta and a generous sprinkle of shredded mozzarella and Parmesan.
Add fresh basil leaves or a chiffonade of basil for brightness and color right before serving.
Serve with crusty bread or garlic toast to soak up broth, or a simple green salad for contrast.
For gatherings, offer bowl garnishes on the table — extra cheese, red pepper flakes, and lemon wedges for a burst of acidity.

Storage and Reheating Guide

Refrigerate leftover soup in airtight containers within 2 hours; store up to 3–4 days. For better texture, store the soup base (broth + meat + tomatoes) separately from pasta if you expect to keep it more than one day. Freeze soup in freezer-safe containers or heavy-duty freezer bags for up to 3 months; leave 1 inch headspace. To reheat, thaw overnight in the fridge, then warm gently on the stovetop over medium-low until 165°F (74°C). If refrigerated, reheat portions in the microwave at 70% power in 1-minute intervals, stirring between intervals, until hot — this helps prevent overheated, rubbery pasta.

Recipe Variations

Gluten-free: use gluten-free lasagna noodles or short gluten-free pasta; check cooking time and add noodles late.
Vegetarian: swap the meat for 1½ cups cooked brown lentils or 10 oz chopped cremini mushrooms sautéed until browned; use vegetable broth.
Dairy-free: stir in a spoonful of blended silken tofu or cashew cream instead of ricotta, and use dairy-free shredded cheese or omit.
Spicy or smoky: add 1 tsp smoked paprika and extra red pepper flakes, or finish with a splash of balsamic vinegar for brightness.

Nutritional Highlights

Protein-rich: meat, ricotta, and mozzarella supply satisfying protein per serving (about 20–30 g depending on portions).
Tomato-based: provides vitamin C and lycopene from tomatoes; use low-sodium broth to control sodium.
Allergen info: contains gluten (wheat pasta) and dairy (ricotta, mozzarella, Parmesan); adapt variations above for gluten-free or dairy-free needs. Aim for a 1½–2 cup serving per person as a main-dish portion.

Troubleshooting Common Issues

Mushy pasta: if noodles are soft and soggy, next time add them later in the simmer or cook pasta separately and combine just before serving.
Thin broth: simmer a bit longer uncovered to reduce and concentrate flavors, or stir in 1–2 tablespoons tomato paste to thicken.
Bland flavor: always taste at the end and adjust salt, acidity (a squeeze of lemon or splash of vinegar), and finish with fresh herbs to brighten.

Frequently Asked Questions

Q: Can I make this soup in a slow cooker?
A: Yes — brown the meat and sauté the aromatics first, then transfer to a 4–6 quart slow cooker with tomatoes, broth, and seasonings. Cook on low 4–5 hours, but add broken lasagna noodles in the last 20–30 minutes so they don’t overcook. Alternatively, cook pasta separately and stir in at serving.

Q: Can I use fresh lasagna sheets?
A: Fresh pasta cooks much faster (2–4 minutes). Add fresh sheets torn into pieces in the final 2–4 minutes of simmering and watch closely to avoid overcooking. If freezing leftovers, fresh pasta may become softer after thawing.

Q: How do I get a creamier finish without too much cheese?
A: Stir in 1/2 to 1 cup whole-milk ricotta or 1/3 cup mascarpone off the heat — this adds creaminess without overpowering with melted cheese. Alternatively, blend a small portion of the soup and return it for body.

Q: Can I prepare components ahead of time?
A: Yes — make the meat-tomato base up to 3 days ahead and refrigerate, or freeze for up to 3 months. Cook and cool pasta separately if preparing for a buffet; reheat both components and combine just before serving for best texture.

Conclusion

If you want another tested idea and a different recipe formula for lasagna soup, this Lasagna Soup Recipe from Tastes Better From Scratch is a great external reference for comparison and inspiration.

Lasagna Soup