Lasagna soup gives you all the best parts of classic lasagna – rich tomato sauce, savory beef or sausage, tender pasta, creamy ricotta and plenty of melted cheese – without the layering, baking or pile of dishes. It all cooks in one pot and is ready in about 45 minutes.
This is exactly the kind of cozy dinner I want when it starts getting colder: hearty, cheesy, deeply comforting and much easier than making a full lasagna. The broken lasagna noodles cook right in the broth, soaking up all that tomato and Italian-seasoning flavor as they soften.
Finish each bowl with a spoonful of the ricotta, mozzarella and Parmesan mixture and it really does taste like lasagna in soup form. Serve it with garlic bread and you’ve got an easy fall or winter dinner that feels far more indulgent than the effort involved.
Why You’ll Love This Recipe
One-Pot Convenience – No layering, no baking, just a simple stovetop method.
Rich & Hearty – A deep, slow-simmered flavor in under an hour.
Cheesy & Creamy – A ricotta-Parmesan mixture makes it ultra-indulgent.
Meal Prep-Friendly – Great for leftovers and reheats beautifully.
Customizable – Easily adjust ingredients for dietary preferences.
Key Ingredients & Substitutions
To make the best lasagna soup, you’ll need quality ingredients that mimic the layers of a traditional lasagna in soup form.
1. Meat Choices (Or Vegetarian Options)
- Ground beef – A classic, rich flavor.
- Italian sausage – Adds extra seasoning and depth.
- Ground turkey or chicken – A leaner option with lighter flavor.
- Vegetarian option – Use plant-based ground meat or add extra mushrooms.
2. The Perfect Pasta
- Lasagna noodles (broken into pieces) – The most authentic choice.
- Mafaldine or campanelle – Have a similar ruffled edge to mimic lasagna layers.
- Gluten-free pasta – Works well if needed, but cook separately to avoid mushiness.
3. A Flavorful Tomato Base
- Crushed tomatoes – Provides the soup’s rich base.
- Tomato paste – Enhances depth of flavor.
- Diced tomatoes – Adds texture.
- Substitution: Fire-roasted tomatoes for a smokier taste.
4. Cheesy Goodness
- Ricotta cheese – Creates the signature creamy lasagna bite.
- Mozzarella – Melts beautifully on top.
- Parmesan – Adds saltiness and nuttiness.
- Cottage cheese (alternative to ricotta) – A great high-protein option.
5. Seasonings for Bold Flavor
- Onion & garlic – Essential for a deep, aromatic base.
- Italian seasoning – A perfect blend of oregano, basil, thyme, and rosemary.
- Crushed red pepper flakes – Optional, for a bit of heat.
- Bay leaves – Adds depth and rounds out the flavors.
Equipment You’ll Need
✔ Large pot or Dutch oven – For simmering the soup.
✔ Wooden spoon – For breaking up the meat.
✔ Small bowl – To mix the ricotta topping.
✔ Ladle – For serving.
How to Make Lasagna Soup
Ingredients
For the Soup:
- 1 tbsp olive oil
- 1 lb ground beef or Italian sausage
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
- 1 tbsp tomato paste
- 1 (28-oz) can crushed tomatoes
- 1 (15-oz) can diced tomatoes
- 4 cups chicken or beef broth
- 1 bay leaf
- 8 lasagna noodles, broken into bite-sized pieces
- ½ cup heavy cream (optional, for extra richness)
For the Cheese Topping:
- 1 cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tbsp fresh basil, chopped (or 1 tsp dried basil)
Optional Garnishes:
- Chopped fresh parsley or basil
- Extra shredded mozzarella
Step-by-Step Instructions
Step 1: Sauté the Aromatics & Meat
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add the onion and sauté for 2-3 minutes until softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the ground beef or sausage, breaking it apart with a spoon, and cook until browned (about 5-7 minutes). Drain excess fat if necessary.
Step 2: Build the Tomato Base
- Stir in the salt, black pepper, Italian seasoning, and tomato paste. Cook for 1 minute to intensify the flavors.
- Pour in the crushed tomatoes, diced tomatoes, and broth. Add the bay leaf.
- Bring to a gentle simmer and cook for 15 minutes, stirring occasionally.
Step 3: Cook the Pasta in the Soup
- Add the broken lasagna noodles directly into the pot.
- Simmer for 10-12 minutes, stirring occasionally, until pasta is tender but not mushy.
- Stir in heavy cream (optional) for extra richness.
Step 4: Make the Ricotta Topping
- In a small bowl, mix together the ricotta, mozzarella, Parmesan, and basil.
- Set aside for serving.
Step 5: Serve & Garnish
- Remove the bay leaf from the soup.
- Ladle the soup into bowls and top with a dollop of ricotta mixture.
- Garnish with extra mozzarella, fresh basil, or parsley.
Common Mistakes & Troubleshooting
1. Soup Too Thick?
- Add extra broth to thin it out.
2. Noodles Too Mushy?
- Cook them separately and add just before serving.
3. Soup Lacking Flavor?
- Let it simmer longer to develop depth.
- Add a pinch of sugar to balance acidity.
Serving Suggestions
With Bread: Serve with garlic bread or a crusty baguette.
With Salad: A side Caesar salad pairs beautifully.
With Wine: Try a medium-bodied red wine like Chianti or Sangiovese.
Storage & Reheating Tips
- To Store: Keep in an airtight container in the fridge for up to 4 days.
- To Freeze: Freeze without the pasta for up to 3 months. Reheat and add freshly cooked pasta before serving.
- To Reheat: Warm on the stovetop over low heat or microwave in 30-second intervals, stirring occasionally.
Nutritional Information (Per Serving, Approximate)
- Calories: 450
- Protein: 30g
- Carbs: 40g
- Fat: 18g
- Sodium: 950mg
Lasagna Soup
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Ingredients
Equipment
Method
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add the onion and sauté for 2-3 minutes until softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the ground beef or sausage, breaking it apart with a spoon, and cook until browned (about 5-7 minutes). Drain excess fat if necessary.
- Stir in the salt, black pepper, Italian seasoning, and tomato paste. Cook for 1 minute to intensify the flavors.
- Pour in the crushed tomatoes, diced tomatoes, and broth. Add the bay leaf.
- Bring to a gentle simmer and cook for 15 minutes, stirring occasionally.
- Add the broken lasagna noodles directly into the pot.
- Simmer for 10-12 minutes, stirring occasionally, until pasta is tender but not mushy.
- Stir in heavy cream (optional) for extra richness.
- In a small bowl, mix together the ricotta, mozzarella, Parmesan, and basil.
- Set aside for serving.
- Remove the bay leaf from the soup.
- Ladle the soup into bowls and top with a dollop of ricotta mixture.
- Garnish with extra mozzarella, fresh basil, or parsley.
Nutrition
Notes
Add a pinch of sugar to balance acidity. Serving Suggestions 🍞 With Bread: Serve with garlic bread or a crusty baguette.
🥗 With Salad: A side Caesar salad pairs beautifully.
🍷 With Wine: Try a medium-bodied red wine like Chianti or Sangiovese. Storage & Reheating Tips To Store: Keep in an airtight container in the fridge for up to 4 days.
To Freeze: Freeze without the pasta for up to 3 months. Reheat and add freshly cooked pasta before serving.
To Reheat: Warm on the stovetop over low heat or microwave in 30-second intervals, stirring occasionally.
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