Lasagna Soup is like all the comforting flavors of classic lasagna, but in a cozy, hearty bowl of soup. It features tender noodles, rich tomato broth, ground meat, and melty cheese that make it feel like a warm hug on a chilly day. The mix of herbs and garlic in the broth adds that familiar Italian taste that everyone loves.
I love how easy this soup is to make compared to traditional lasagna, which can be a bit of a project. This recipe lets me enjoy the same delicious combo without all the work of layering and baking. Plus, it’s a great way to switch things up when you want something comforting but a little lighter than the full casserole. I always add extra cheese on top because, well, cheese makes everything better!
One of my favorite ways to serve lasagna soup is with a big slice of crusty bread on the side for dipping. It feels like a cozy dinner that’s perfect for a weeknight, especially when I don’t want to spend hours in the kitchen. Every spoonful brings back memories of family dinners and sharing together, which is why I always keep this recipe in my regular rotation.
Key Ingredients & Substitutions
Ground Beef & Sausage: Ground beef gives rich flavor, but mixing in Italian sausage adds extra spice and depth. For a lighter option, try ground turkey or chicken—it still tastes great!
Onion & Garlic: These aromatics build the soup’s base. Yellow onion works best for its balance of sweet and sharp, but white or red onions are fine too.
Broth & Tomatoes: Beef broth adds richness, but you can swap for vegetable broth if you want a milder taste or are vegetarian. Crushed tomatoes create a thick, flavorful sauce—diced tomatoes are a good substitute.
Pasta: Bow-tie pasta (farfalle) is ideal because its shape holds the sauce well, but broken lasagna noodles or other small pasta like penne or rigatoni work too. Just add pasta last to avoid overcooking.
Cheese: Ricotta adds creaminess and soft texture, while mozzarella melts nicely to bind everything. Parmesan on top brings salty, nutty notes. For dairy-free, try cashew cream and a vegan cheese alternative.
How Do You Get the Best Flavor and Texture in Lasagna Soup?
Building flavor is key! Start by sautéing the onion until soft—it releases sweetness that deepens the soup’s taste. Browning the meat adds richness; don’t rush this part. Let the garlic cook briefly to avoid bitterness.
- Simmer the broth with tomatoes and herbs just long enough to marry the flavors, about 15-20 minutes.
- Add pasta only when you’re ready to serve, so it stays tender but not mushy.
- Stir in cheeses gently over low heat to avoid curdling; this also makes the soup silky.
- Finish with fresh herbs to brighten every bite.
These steps make the soup taste like traditional baked lasagna but quicker and easier. Patience here really pays off!
Equipment You’ll Need
- Large Dutch oven or heavy-bottomed pot – perfect for browning meat and simmering soup evenly without sticking.
- Wooden spoon or heat-resistant spatula – great for stirring without scratching your pot.
- Measuring cups and spoons – to get the herbs and liquids just right.
- Chef’s knife and cutting board – for chopping onion, garlic, and fresh herbs safely and easily.
- Ladle – makes serving the soup into bowls clean and easy.
Flavor Variations & Add-Ins
- Swap ground beef with Italian sausage for a spicier, richer soup.
- Use ground turkey or chicken for a lighter version that still tastes delicious.
- Add chopped spinach or kale near the end for extra color and nutrition.
- Stir in a pinch of red pepper flakes for heat or fresh basil for a bright, herbal twist.
How to Make Lasagna Soup
Ingredients You’ll Need:
- 1 lb ground beef (or a mix of beef and Italian sausage)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 can (28 oz) crushed tomatoes
- 2 cups water
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 8 oz bow-tie pasta (farfalle) or broken lasagna noodles
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh parsley or basil, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep and about 25-30 minutes of cooking time. You’ll brown the meat, simmer the soup, cook the pasta, and melt in the cheeses to create a delicious, comforting meal ready in under 40 minutes.
Step-by-Step Instructions:
1. Sauté the Onion and Brown the Meat
Heat a bit of olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and cook for about 3-4 minutes until it’s soft and fragrant. Next, add the ground beef (and Italian sausage if using), breaking it apart with a spoon. Cook until browned and no longer pink, about 6-8 minutes. Drain excess fat if necessary.
2. Add Garlic and Liquids
Stir in the minced garlic and cook for 1 minute until fragrant. Then pour in the beef broth, crushed tomatoes, and water. Stir well to combine all the flavors in the pot.
3. Season and Simmer
Add the dried oregano, dried basil, crushed red pepper flakes if you like it a bit spicy, and salt and pepper to taste. Bring the soup to a gentle simmer.
4. Cook the Pasta
Add the pasta directly into the simmering soup and cook until al dente, usually 8-10 minutes (follow the package instructions). Stir occasionally to prevent sticking.
5. Add Cheeses and Serve
Lower the heat and gently stir in ricotta and shredded mozzarella cheese until melted and the soup becomes creamy. Ladle the soup into bowls and sprinkle generously with Parmesan cheese and chopped fresh parsley or basil. Serve immediately with some crusty bread on the side for a perfect comforting meal.
Can I Use Frozen Ground Meat for This Soup?
Yes! Just be sure to fully thaw the ground beef or sausage in the refrigerator overnight before cooking. This helps it brown evenly and prevents extra liquid from affecting the soup’s texture.
Can I Make Lasagna Soup Ahead of Time?
Absolutely! You can prepare the soup up to the point of adding pasta and cheese, then refrigerate for up to 2 days. When ready to eat, reheat gently and cook the pasta fresh to avoid it getting mushy.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, stirring occasionally. Add a splash of broth or water if it gets too thick.
Can I Substitute Different Pasta?
Yes! Bow-tie pasta or broken lasagna noodles work best, but you can also use small shapes like penne or rigatoni. Just adjust cooking time according to pasta package instructions to keep it al dente.
