Name: Lasagna Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 lb ground beef or Italian sausage; 1–2 Tbsp olive oil; 1 medium diced onion; 3 minced garlic cloves; 1 (14.5 oz) can crushed tomatoes; 4 cups chicken or beef broth; 1 tsp Italian seasoning; Salt and pepper to taste; 8 oz lasagna noodles, broken into pieces; 1 cup ricotta cheese; 1/2 cup grated Parmesan cheese; 1 egg, whisked; 1 cup shredded mozzarella cheese; Fresh basil for garnish

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Lasagna soup turns all the cozy, layered flavors of baked lasagna into a spoonable, weeknight-friendly meal. I’ve made variations of this for years and love how it delivers comfort food flavor in under an hour. If you enjoy brothy, hearty bowls like this black bean soup, you’ll appreciate how lasagna soup blends pasta, meat, tomatoes, and creamy cheese into one pot.

Why Make This Recipe

Big lasagna flavor without the long assembly or baking time — you get rich tomato, browned meat, and melty cheese in one pot.
Fast and family-friendly: about 10–15 minutes prep and 25–30 minutes cook time.
Flexible and forgiving — swap proteins, pasta, or cheeses to suit what you have on hand.
Great for weeknights, meal prep, or when you want lasagna but need something quicker.
Personal note: I love this for busy nights because I can finish it while helping kids with homework and still serve something homemade and comforting. (If you like lasagna-style dishes, try the roasted flavors in this butternut squash lasagna.)

Recipe Overview

Prep time: 10–15 minutes
Cook time: 25–30 minutes
Total time: 35–45 minutes
Servings: 4–6 bowls
Difficulty: Easy
Cooking method: One-pot stovetop simmer with browned meat, diced tomatoes, broth, broken lasagna noodles, and a quick ricotta-mozzarella finish. (For other simple brothy options, see this carrot and celery soup.)

My Experience Making This Recipe

When I first tested this, the noodles went mushy if I simmered them too long in the broth. I adjusted by adding the noodles later and simmering just until al dente. I also learned that a quick ricotta/Parmesan mix stirred in at the end gives the lasagna character without weighing the soup down.

How to Make Lasagna Soup

Start by browning 1 lb ground beef or Italian sausage in a large (6–8 quart) Dutch oven over medium-high heat with 1–2 Tbsp olive oil. Add 1 medium diced onion and 3 minced garlic cloves; sauté until soft, about 4–5 minutes. Stir in a 14.5-oz can of crushed tomatoes, 4 cups chicken or beef broth, 1 tsp Italian seasoning, salt and pepper, and bring to a simmer. Break 8 oz lasagna noodles into 2–3 inch pieces and add them when the broth simmers; cook until al dente, about 8–10 minutes. Finish by stirring in a cheese mixture (1 cup ricotta, 1/2 cup grated Parmesan, 1 egg whisked) and 1 cup shredded mozzarella; let the soup rest off heat for 2 minutes to melt the cheese. Serve hot with basil and extra Parmesan.

Expert Tips for Success

Brown meat well: cook over medium-high heat until it’s nicely caramelized (6–8 minutes). Those brown bits add deep flavor to the broth. See how canned-soup shortcuts can help when you need speed in recipes like this Campbell-style classic: Campbell-style comfort recipe.
Add noodles last: to avoid mush, wait until the broth reaches a steady simmer before adding broken lasagna noodles and cook to al dente.
Temper the ricotta: whisk the egg into the ricotta and add a ladle of hot broth to temper it before stirring into the pot—this prevents scrambling and keeps the texture smooth.
Use quality broth and tomatoes: low-sodium broth and a good 14–28 oz can of crushed tomatoes (or San Marzano if available) make a noticeable difference.
Equipment: a heavy-bottomed Dutch oven or large pot gives even heat and enough space to stir without splashing.

How to Serve Lasagna Soup

Classic bowl: ladle into bowls, top with extra shredded mozzarella, grated Parmesan, and torn fresh basil.
Crunchy contrast: serve with garlic bread or toasted focaccia to soak up the broth. For cozy winter dinners, pair with a spiced bowl like mulligatawny soup.
Salad pairing: a crisp green salad with lemon vinaigrette cuts the richness and brightens the meal.
Party option: serve in small cups as a lasagna “soup shooter” for casual entertaining.

Storage and Reheating Guide

Refrigerator: cool to room temperature within 2 hours and store in airtight containers for up to 3–4 days. Separate noodles into another container if you expect long storage to reduce sogginess.
Freezing: freeze soup (without fresh/melted cheeses) in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating stovetop: rewarm gently over medium-low heat, stirring frequently. If soup is too thick after refrigeration, add 1/4–1/2 cup broth or water and heat to a gentle simmer (don’t boil).
Microwave: reheat individual portions in 30–60 second bursts, stirring between intervals until hot. Add a splash of broth to revive texture.

Recipe Variations

Gluten-free: substitute gluten-free lasagna noodles or use small gluten-free pasta shapes; cook according to package directions.
Dairy-free / vegan: swap ricotta for cashew cream (blend soaked cashews with lemon and salt) and use vegan shredded cheese. Replace meat with cooked lentils or crumbled tempeh.
Vegetarian: brown chopped mushrooms and/or use cooked lentils instead of meat; add 1–2 tsp tomato paste for extra umami.
Spicy or smoky: use hot Italian sausage, add 1/2–1 tsp red pepper flakes, or stir in 1–2 tsp smoked paprika for depth.

Nutritional Highlights

Protein-rich: ground meat and ricotta provide a satisfying protein boost.
Tomato-based: tomatoes supply vitamin C and lycopene, an antioxidant.
Allergen note: contains dairy (ricotta, Parmesan, mozzarella), gluten (standard lasagna noodles), and egg (if used in the ricotta mixture). For allergy needs, follow the dairy-free or gluten-free variations above.
Portion guidance: a 1.5–2 cup serving generally satisfies an adult as a main course; adjust portions for side-serving.

Troubleshooting Common Issues

Noodles too soft: next time, add noodles later and test at 6–8 minutes; cook to al dente since they will soften further sitting in the bowl.
Soup too thin: simmer uncovered for 10–15 minutes to reduce, or whisk in 1–2 Tbsp tomato paste or a 1:1 corn starch-water slurry to thicken quickly.
Bland flavor: always taste for salt—add 1/4–1/2 tsp at a time. A splash (1 tsp) of red wine or 1 tsp red wine vinegar brightens the final bowl.

Frequently Asked Questions

Q: Can I make lasagna soup ahead and reheat for a crowd?
A: Yes — make the base, cool it, and refrigerate up to 48 hours. For serving a crowd, reheat the base and add fresh noodles just before serving so they don’t overcook. Keep extra toppings on the side to let guests finish their bowls.

Q: Can I freeze lasagna soup with cheese already added?
A: I don’t recommend freezing once the ricotta/mozzarella are mixed in; cheeses can separate and get grainy. Freeze the broth and meat base, then add fresh cheese and noodles when you reheat.

Q: Are there quick swaps if I don’t have lasagna noodles?
A: Broken lasagna noodles are traditional, but you can use penne, rigatoni, or farfalle. Adjust cooking time per the pasta’s package instructions and add a touch less broth if the pasta is smaller and absorbs more liquid.

Q: How do I keep the cheese from clumping or going grainy?
A: Whisk the ricotta with an egg (optional) and temper it with a ladle of hot broth before adding to the pot. Remove the pot from direct heat and stir gently—avoid boiling after adding dairy to keep the texture smooth.

Conclusion

For an alternate lasagna-soup take and more tested tips, check this trusted external version: Lasagna Soup Recipe – Tastes Better From Scratch.

Lasagna Soup