If you love the hearty, cheesy flavors of traditional lasagna but want a faster, easier, and soupier version, Lasagna Soup is your new go-to meal. It’s a delicious, one-pot comfort food that combines tender pasta, savory ground beef, rich tomato broth, and plenty of melty cheese — everything you love about lasagna without the fuss of layering or baking.
This soup is perfect for busy weeknights, chilly evenings, or anytime you crave a warm, satisfying bowl of Italian goodness. Plus, it’s super versatile: swap beef for sausage or ground turkey, use gluten-free noodles, or add extra veggies for a personal touch.
📝 Ingredients
- 1 tablespoon olive oil
- 1 lb ground beef (or Italian sausage)
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 1 (28 oz) can crushed tomatoes
- 6 cups beef broth (or chicken broth)
- 8 oz lasagna noodles, broken into 2-inch pieces
- Salt and pepper, to taste
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- Fresh basil or parsley, chopped (for garnish)
👩🍳 Instructions
1. Brown the Meat
Heat olive oil in a large pot over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
2. Sauté Aromatics
Add diced onion and cook until softened, about 3 minutes. Stir in garlic, oregano, basil, and red pepper flakes. Cook for 1 minute until fragrant.
3. Add Tomatoes and Broth
Pour in crushed tomatoes and beef broth. Stir well to combine. Bring the soup to a boil.
4. Cook Pasta
Add broken lasagna noodles to the pot. Reduce heat to medium-low and simmer for about 10 minutes, or until noodles are tender but not mushy. Stir occasionally to prevent sticking.
5. Season and Serve
Taste the soup and season with salt and pepper as needed.
Ladle soup into bowls and top each serving with a dollop of ricotta cheese, a generous sprinkle of mozzarella and parmesan, and fresh basil or parsley.
🍽️ Nutrition Estimate (per serving, makes about 6 servings)
- Calories: 400
- Protein: 30g
- Carbohydrates: 35g
- Fat: 15g
- Fiber: 3g
💡 Tips & Tricks
- Noodle choice: Regular lasagna noodles work best broken into pieces. You can also use broken spaghetti or penne in a pinch.
- Vegetarian version: Substitute beef broth with vegetable broth and omit meat. Add mushrooms or lentils for protein.
- Make it creamy: Stir in a splash of cream or half-and-half before serving for extra richness.
- Cheese: Mix cheeses as you like — provolone or fontina can add nice flavor variety.
- Storage: Keeps well in the fridge for 3-4 days. Reheat gently, adding broth if it thickens too much.
✨ My Personal Touch
Lasagna Soup is the ultimate weeknight hero — it has all the comforting flavors of traditional lasagna but is ready in a fraction of the time and without the mess. I love making a big batch and pairing it with crusty garlic bread or a simple green salad. It’s the kind of meal that feels like a warm hug on a cold day, and everyone around the table will be
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