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Lasagna Soup
All the cozy flavors of classic lasagna—in a hearty, one-pot soup!
This Lasagna Soup is rich with ground beef, tomatoes, Italian herbs, tender pasta, and melty cheese on top.
It’s faster than traditional lasagna but just as satisfying, making it the ultimate comfort food for weeknights.
Ingredients
- 1 lb ground beef (or Italian sausage)
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (14 oz) diced tomatoes
- 4 cups beef or chicken broth
- 2 teaspoons Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 8 lasagna noodles, broken into pieces
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley, for garnish
- Salt and black pepper, to taste
Instructions
- Cook meat: In a large pot or Dutch oven, cook ground beef and onion over medium heat until browned. Drain excess fat. Stir in garlic and cook 1 minute more.
- Build soup base: Add crushed tomatoes, diced tomatoes, broth, Italian seasoning, red pepper flakes, salt, and pepper. Stir and bring to a boil.
- Add pasta: Stir in broken lasagna noodles. Reduce heat to a simmer and cook 15–20 minutes, until noodles are tender.
- Cheese topping: In a small bowl, mix ricotta, mozzarella, and Parmesan until combined.
- Serve: Ladle soup into bowls, top each with a scoop of the cheese mixture, and garnish with fresh basil or parsley.
Why This Recipe Works
- All-in-one pot: No layering or baking—just simmer everything together for quick comfort.
- Cheesy topping: The ricotta-mozzarella-Parmesan mix melts beautifully into the hot soup, giving true lasagna vibes.
- Customizable: Works with beef, sausage, turkey, or even a vegetarian version with lentils or mushrooms.
Expert Tips
- Break lasagna noodles into bite-sized pieces so they cook evenly in the broth.
- Cook noodles directly in the soup for maximum flavor—but if making ahead, cook separately to prevent sogginess.
- Stir spinach or zucchini in during the last 5 minutes for extra veggies.
Storage
- Refrigerate leftovers up to 3 days. The noodles will soften, but flavors deepen.
- For best texture, store soup and noodles separately if planning ahead.
- Freeze without noodles for up to 2 months; add fresh pasta when reheating.
Frequently Asked Questions
Can I make this in a slow cooker? Yes—cook meat first, then add ingredients (except pasta and cheese) and simmer 6–7 hours on low. Stir in noodles 30 minutes before serving.
Can I use different pasta? Absolutely—rotini, penne, or bow-tie pasta all work.
Is it spicy? Only if you add red pepper flakes. Adjust to your taste.
Estimated Nutrition
~420 kcal per serving (estimate).
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