Quick Lasagna Soup is a wonderful twist on a classic comfort food, bringing all the delicious flavors of lasagna into a warm, hearty soup. You get layers of rich tomato sauce, tender pasta, and creamy cheese, all in one bowl, making it perfect for chilly nights or when you want something filling but easy to make.
I love how this soup comes together fast, which means you don’t have to wait long to enjoy lasagna goodness without the fuss of layering or baking. It’s a go-to meal for busy days when I want something tasty on the table quickly, and everyone always asks for seconds. Adding fresh basil or a sprinkle of Parmesan really brightens it up in my kitchen.
One of my favorite ways to serve Quick Lasagna Soup is with crusty bread on the side for dipping, making the meal feel extra cozy. It’s a recipe that reminds me of simple dinners with family where comfort and good food bring everyone together around the table, sharing stories and laughter. This soup definitely feels like a warm hug in a bowl!
Key Ingredients & Substitutions
Ground beef: This adds the hearty, meaty flavor. You can swap it for ground turkey or chicken if you want a lighter option. For a vegetarian version, try cooked lentils or crumbled tofu.
Lasagna noodles: Breaking these into bite-sized pieces makes the dish feel like lasagna in soup form. If you don’t have lasagna noodles, broken spaghetti or rigatoni work well too.
Ricotta cheese: It adds creaminess and a mild tang. No ricotta? Use cottage cheese or mascarpone. For dairy-free, try blending silken tofu with a bit of lemon juice.
Crushed tomatoes and broth: These form the flavorful base. You can use vegetable broth to make it vegetarian. Using a good quality crushed tomato makes a big difference in flavor.
How Do You Keep the Noodles from Getting Mushy?
Noodles cooking in soup can get soggy fast. Here’s how I handle it:
- Break the noodles into pieces so they cook evenly and don’t clump.
- Add them only near the end of cooking and simmer until just tender, about 10 minutes.
- If you’re making soup ahead, cook noodles separately and add them when serving to keep their texture.
This keeps your soup satisfying without mushy pasta, preserving that lovely chew that makes the dish feel like real lasagna.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning meat and simmering the soup all in one place.
- Wooden spoon or spatula – great for stirring without scratching your pot.
- Knife and cutting board – for chopping onions, garlic, and herbs easily.
- Measuring cups and spoons – to get the broth, spices, and cheese amounts just right.
- Colander – handy if you want to drain the cooked lasagna noodles separately to avoid mushiness.
Flavor Variations & Add-Ins
- Swap ground beef for Italian sausage to add a spicy, flavorful kick to your soup.
- Add chopped spinach or kale for a boost of green and extra nutrients.
- Stir in shredded mozzarella or provolone for gooey, melted cheese goodness.
- Use red pepper flakes if you like a little heat and extra zing in your soup.
How to Make Quick Lasagna Soup?
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups beef broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 6 lasagna noodles, broken into bite-sized pieces
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley or basil, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 minutes to cook, so you can have a warm bowl of lasagna soup ready in around 30 minutes. Quick and satisfying!
Step-by-Step Instructions:
1. Cook the Base:
Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Then stir in minced garlic and cook for another minute until fragrant.
2. Brown the Meat:
Add the ground beef to the pot. Use a spatula to break it apart and cook until browned and no longer pink. Drain any excess fat if needed.
3. Make the Soup:
Pour in the crushed tomatoes, beef broth, dried basil, oregano, salt, and pepper. Stir well and bring everything to a boil.
4. Cook the Noodles:
Add the broken lasagna noodles to the pot. Lower the heat and let the soup simmer uncovered until the noodles are tender, about 10 minutes.
5. Prepare the Ricotta Topping:
Spoon a few ladles of hot soup into a small bowl and mix it with the ricotta cheese to loosen it up.
6. Serve:
Ladle the soup into bowls. Add a generous dollop of the ricotta mixture on top and sprinkle with grated Parmesan and chopped fresh parsley or basil. Optionally, add a crack of black pepper or extra cheese.
Can I Use Frozen Ground Beef for This Soup?
Yes, but be sure to fully thaw the ground beef in the refrigerator overnight before cooking. This ensures even browning and safe cooking.
How Can I Make This Soup Vegetarian?
Swap the ground beef for cooked lentils or plant-based ground meat alternatives, and use vegetable broth instead of beef broth for a tasty vegetarian version.
Can I Prepare Quick Lasagna Soup Ahead of Time?
Absolutely! Make the soup fully, then store it in the fridge for up to 3 days. If you plan to keep it longer, freeze without the noodles and add fresh noodles when reheating.
What’s the Best Way to Reheat Leftovers?
Reheat gently on the stove over medium-low heat, stirring occasionally. Add a splash of broth or water if the soup seems too thick after chilling.
