Lasagna Soup – Cozy, Hearty & All the Flavors You Love in One Bowl
This Lasagna Soup brings all the bold, cheesy, comforting flavors of classic lasagna into an easy, one-pot meal. Loaded with ground meat, pasta, rich tomato broth, and creamy dollops of ricotta, it’s perfect for cozy weeknights when you want comfort food without the layering and baking. It’s everything you love about lasagna—made simpler and faster!
🛒 Ingredients
1 lb Ground Beef or Italian sausage (or a mix)
1 small onion, diced
3 cloves garlic, minced
4 cups low-sodium beef or chicken broth
1 can (28 oz) crushed tomatoes
1 tablespoon tomato paste
1 teaspoon Italian seasoning
½ teaspoon crushed red pepper flakes (optional)
Salt and pepper to taste
8 oz lasagna noodles, broken into bite-sized pieces
½ cup ricotta cheese
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
Fresh basil or parsley for garnish
🔄 Substitutions
Meat: Use ground turkey or lentils for a lighter or vegetarian version
Pasta: Sub with any short pasta (bowties, penne, rotini)
Ricotta: Use Cottage Cheese or vegan ricotta
Mozzarella: Swap with dairy-free shreds or provolone
Crushed tomatoes: Use diced or a mix with marinara for extra flavor
👨🍳 How to
In a large pot or Dutch oven, brown the ground meat over medium heat
Add onion and garlic, sauté until soft and fragrant
Stir in tomato paste, crushed tomatoes, broth, Italian seasoning, red pepper flakes, salt, and pepper
Bring to a boil, then reduce to a simmer for 10 minutes
Add broken lasagna noodles and cook uncovered until pasta is al dente (10–12 minutes)
Taste and adjust seasoning if needed
Ladle soup into bowls and top each with a scoop of ricotta, shredded mozzarella, and Parmesan
Garnish with fresh basil or parsley and serve hot
🧀 Mix-ins
Spinach or kale for extra greens
Zucchini or mushrooms for added veggies
Red wine for depth of flavor
Heavy cream or half-and-half for a creamier broth
A dash of balsamic vinegar for brightness
✅ Recipe Tips
Don’t overcook the pasta—it continues softening in the broth
Add cheese right before serving so it stays melty, not stringy
Break lasagna noodles before cooking to make it easier to eat
Double the recipe—it’s freezer-friendly!
📦 Storage
Store in an airtight container in the fridge for up to 4 days
Reheat gently on the stove or in the microwave—add a splash of broth if too thick
Freeze soup (without cheese topping) for up to 2 months
Add fresh cheese and herbs after reheating
🌀 Recipe Variations
Creamy Lasagna Soup: Stir in ½ cup heavy cream before serving
Vegetarian Version: Skip the meat and add lentils or beans
Cheesy Overload: Top with GARLIC BREAD croutons and extra melted cheese
Low-carb: Use zucchini noodles or low-carb pasta
❓FAQs
Can I make this in a slow cooker? Yes—brown the meat first, then cook everything on low for 6–8 hours, adding pasta in the last 30 minutes
Do I need to cook the pasta separately? No—add it straight to the soup, but watch closely for doneness
Can I use no-boil noodles? Yes—break them up and add during simmering
Is lasagna soup freezer-friendly? Absolutely—freeze without cheese and add toppings fresh after reheating
This Lasagna Soup is rich, cheesy, and full of comfort—everything you love about lasagna, made easier and cozier in a bowl.
